We thank Mr. Tsunejiro Ohdaira, Mr. Katsuharu Yasumatsu and Miss Harumi Homma for their technical help and advice during the freezing experiments and analytical testing.
Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1139–1144, July 1983
How to Cite
MITSUDA, H., KAWAI, F., YAMAMOTO, A. and UENO, S. (1983), Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes. Journal of Food Science, 48: 1139–1144. doi: 10.1111/j.1365-2621.1983.tb09177.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/20/82; revised 3/7/83; accepted 3/29/83.
Cooked rice and commercial glutinous rice cakes were frozen by a capsule-packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X-ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule-packed method.