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DEVELOPMENT OF THE PROCESSING OF , A FREEZE-DRIED PRODUCT OF WAXY RICE.

[In Japanese. / En japonais.]

Author(s) : OHHINATA H., MURAMATSU N., MATSUHASHI T.

Type of article: Article

Summary

KORIMOCHI IS A TRADITIONAL JAPANESE FOODSTUFF COMPOSED OF A FROZEN-DRIED WAXY RICE WHICH CAN ONLY BE MADE IN WINTER BECAUSE IT IS FROZEN OUT-OF-DOORS AND THEN PROCESSED AND DRIED. THE PURPOSE OF THIS STUDY WAS THEREFORE TO FIND AN ARTIFICIAL METHOD OF PROCESSING THIS PRODUCT AND A CONVENTIONAL FREEZE-DRYING PROCESS WAS FOUND TO GIVE GOOD RESULTS: THE FROZEN KORIMOCHI WAS RECONSTITUTED BY IMMERSION IN HOT WATER. THE POSSIBLE RETROGRADATION OF THE WAXY STARCH WAS ANALYSED IN RELATION TO THE CHARACTERISTICS OF THE PRODUCT.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1983-2031
  • Languages: Japanese
  • Source: Refrigeration - vol. 57 - n. 658
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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