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Freezing characters of Japanese cake.

[In Japanese. / En japonais.]

Author(s) : SADAKANE H.

Type of article: Article

Summary

Freezing points of Japanese cakes were observed between -45 to -12 deg C. Suitable preservation temperatures of bean jelly cakes (Yokan) and bean jam cakes (An-gashi) were 2 deg C above the freezing points. Suitable preservation temperatures of dumpling cakes (Manju) and rice cakes (Mochi-gashi) were 10 deg C below the freezing points. Retrogradation of starch was observed in Manju and Mochi-gashi at 2 deg C above those freezing temperatures. Separation of water from vegetable gelatin was observed in Yokan and An-gashi at freezing conditions. Rapid and deep freezing reduced the separation. At the usual refrigeration temperatures, almost all Japanese cakes can not be frozen, perfectly. At this condition, some of those may be unfrozen, and others are frozen, partially.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-0829
  • Languages: Japanese
  • Source: Refrigeration - vol. 71 - n. 822
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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