日本家政学会誌
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圧力移動凍結した3種類のカスタードクリームのレオロジー,氷結晶,官能評価
近藤 (桒田) 寛子治部 祐里渕上 倫子
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67 巻 (2016) 10 号 p. 553-564

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  The damage to frozen-thawed custard-cream with a high- water- content is extensive. The effect of pressure-shift-freezing on improving the quality of three kinds of frozen custard-cream samples was determined and compared with samples frozen at 0.1 MPa in a freezer (F) and in a pressure vessel. The freezing times tested (shortest to longest) were frozen (F) at ‐80℃, ‐20℃ at 200 MPa, ‐15℃ at 150 MPa, ‐15℃ at 0.1 MPa, ‐10℃ at 100 MPa, ‐10℃ at 0.1 MPa, ‐30℃ (F), and ‐20℃ (F). The degree of syneresis in the samples pressure-shift-frozen and frozen at 0.1 MPa in a pressure vessel was smaller than when frozen in a freezer, while the syneresis in all frozen-thawed tapioca-cream samples was smaller than in the other cream samples. The rheological change was small, and visual appearance, mouth feel and taste were preferable in those samples frozen quickly. The quality of the frozen-thawed flour and tapioca-cream samples was better than that of the cornstarch-cream samples, due to the rough mouthfeel of the cornstarch-cream samples.

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