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TWO TYPES OF FROZEN AND DRIED PRODUCTS: WAXY RICE AND SOYBEAN PRODUCTS OBTAINED BY THE IMPROVED PROCESSES OF FREEZING AND DRYING.

Author(s) : MATSUHASHI T.

Summary

A NON-SEASONAL PROCESSING FLOW OF AN IMPROVED TYPE OF < KORI-MOCHI >, A DRIED BULKY WAXY RICE CAKE, HAS BEEN DEVELOPED BY MECHANICAL FREEZING AND FREEZE-DRYING. THAWING IN THE INTERMEDIATE PROCESSING FLOW WAS EFFECTIVE TO GET A RECONVERTIBLE DRY PRODUCT WHEN IT WAS SOAKED IN HOT WATER. IN THE INDUSTRIAL < KORI-TOFU > PROCESSING, 2 TO 3 WEEKS COLD AGING OF FROZEN < TOFU > AT ABOUT 270 K (-3 DEG C) IS GENERALLY REQUIRED TO FORM A FIRM SPONGINOUS STRUCTURE. COVERING THE INTERMEDIATE PRODUCTS WITH PLASTICFILMS DURING FREEZING AND COLD STORAGE PROCESSES WAS FOUND TO BE ONE EFFECTIVE NEW TECHNIQUE TO REDUCE THE COLD AGING PERIOD. ON THE OTHER HAND, < PRESSURE FREEZING > METHOD USING GASEOUS NITROGEN WAS FOUND TO BE ANOTHER POSSIBLE TECHNIQUE.

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Pages: 1985-1

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Details

  • Original title: TWO TYPES OF FROZEN AND DRIED PRODUCTS: WAXY RICE AND SOYBEAN PRODUCTS OBTAINED BY THE IMPROVED PROCESSES OF FREEZING AND DRYING.
  • Record ID : 1987-0791
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20
  • Document available for consultation in the library of the IIR headquarters only.

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