<研究報告>凍結方法の違いによる再生冷凍飯の食味について

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Cooked rice frozen under two different conditions, rapid and slow freezing, were regenerated and the products examined by sensory and objective tests, in order to study the effect of the freezing temperature and the duration on taste of the products. Freezing was carried out either in a factory freezing room or in a home freezer. The temperature and the duration were -37°〜-38℃ and 2 hours in the former and -28°〜32℃ and 8 hours in the latter, respectively. The standard of gustation test was rice cooked by an automatic gas cooker (capacity:1l). (1) Regenerated products of rapidly frozen cooked rice 1. The cooked rice that had been rapidly frozen were regenerated by several kinds of cookers, and examined by sensory test. The results obtained demonstrated that the differences among the cookers used were significant at 1% level. The decreasing order of the mean values was as follows: an electron range, a super high speed gas range, a gas oven, a gas pressure cooker and an electric pressure cooker. There was no significant difference between the products of the first two, while significant were the differences between the product of an electron range and the products of a gas oven, gas and electric pressure cookers. 2. The teste testing panel was most interested in texture, such as hardness, glutinousness and wateriness. 3. The dehydration rate was the lowest in cooked rice regenerated by an electron range: the highest rate was recorded in the product of an electric pressure cooker. The valnes for the products of a gas pressure cooker, a super high speed gas range, a gas range, as well as the value for the standard, were all intermediate. 4. Among the cookers used there was no significant difference in water content, grain size (length×width), hardness and viscosity, as measured by a Curdmeter, of the products. All the values for cooked rice regenerated by an electron range were the lowest. 5. Cooked Rice grains showed cellular rupture to the least extent, when regenerated by an electron range and a super high speed gas range. (2) Regenerated products of slowly frozen cooked rice, and a comparison with the products of rapidly frozen cooked rice 1. The temperature in a home freezer varied depending on the room temperature. 2. Rapidly frozen cooked rice was regenerated by an electron range: an electron range, a gas oven and a super high speed gas range were used to regenerate slowly frozen cooked rice. The conditions under which the regeneration was carried out have already been determined as optimum. All these products regenerated at the same time were compared with one another by gustation test. From the results thus obtained it was shown that the differences among the cookers used were significant at 1% level. The mean values decreased in order of the product regenerated from rapidly frozen cooked rice by an electron range, the products regenerated from slowly frozen cooked rice by an electron range, a gas oven and a super high speed gas range. There was a significant difference between the prnducts regenerated from rapidly frozen cookedrice by an electron range and that regenerated from slowly frozen cooked rice by a gas oven or a super high speed gas range, while a difference was not significant between the products by an electron range, irrespective of the freezing conditions. 3. Further taste examination on the regenerated products by an electron range from rapidly frozen cooked rice and slowly frozen cooked rice revealed no significant different between them. 4. Any significant difference was not observed on dehydration rate, water content and the ratio of swelling volume measured by Nikuni's method of the above two. On the basis of the results obtained in the present study it appears that the difference in the freezing temperature and the duration has no effect on taste of cooked rice if the same kind of cookers was used forits regeneration.
福岡女子大学の論文
1975-03-31

<研究報告>凍結方法の違いによる再生冷凍飯の食味について

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