Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes

Authors

  • H. MITSUDA,

    1. Author Mitsuda is affiliated with the Interdisciplinary Research Institute of Environmental Sciences, 25 Higashisakuracho, Hirokojisagaru, Kamikyo-ku, Kyoto 602 Japan, and the Dept. of Nutrition, Koshien Univ., 10–1 Momijigaoka, Takarazuka 665 Japan. Authors Kawai and Yamamoto are affiliated with Koshien Univ. and Author Ueno is affiliated with the Interdisciplinary Research Institute of Environmental Sciences.
    Search for more papers by this author
  • F. KAWAI,

    1. Author Mitsuda is affiliated with the Interdisciplinary Research Institute of Environmental Sciences, 25 Higashisakuracho, Hirokojisagaru, Kamikyo-ku, Kyoto 602 Japan, and the Dept. of Nutrition, Koshien Univ., 10–1 Momijigaoka, Takarazuka 665 Japan. Authors Kawai and Yamamoto are affiliated with Koshien Univ. and Author Ueno is affiliated with the Interdisciplinary Research Institute of Environmental Sciences.
    Search for more papers by this author
  • A. YAMAMOTO,

    1. Author Mitsuda is affiliated with the Interdisciplinary Research Institute of Environmental Sciences, 25 Higashisakuracho, Hirokojisagaru, Kamikyo-ku, Kyoto 602 Japan, and the Dept. of Nutrition, Koshien Univ., 10–1 Momijigaoka, Takarazuka 665 Japan. Authors Kawai and Yamamoto are affiliated with Koshien Univ. and Author Ueno is affiliated with the Interdisciplinary Research Institute of Environmental Sciences.
    Search for more papers by this author
  • S. UENO

    1. Author Mitsuda is affiliated with the Interdisciplinary Research Institute of Environmental Sciences, 25 Higashisakuracho, Hirokojisagaru, Kamikyo-ku, Kyoto 602 Japan, and the Dept. of Nutrition, Koshien Univ., 10–1 Momijigaoka, Takarazuka 665 Japan. Authors Kawai and Yamamoto are affiliated with Koshien Univ. and Author Ueno is affiliated with the Interdisciplinary Research Institute of Environmental Sciences.
    Search for more papers by this author

  • 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.

ABSTRACT

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.

Ancillary