生餡・練餡の冷凍保存性

概要

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Raw and kneaded bean jams were stored at room temperature（ 25℃） and in a refrigerator（ 4℃） and freezers（－20℃ and －80℃）. The drip amount eluted from the kneaded bean jams stored in the freezers was larger than that from the jams stored at room temperature and in the refrigerator, while the drip from the stored raw bean jams did not vary with the storage temperatures. On the other hand, the sugar amount extracted from the raw bean jam stored at room temperature was extremely large in comparison with that of the raw bean jams stored at the other temperatures. In addition, growth of bacteria was observed in the raw bean jam stored at room temperature. The sugar amount from the stored kneaded bean jams did not vary with the storage temperatures. Scanning electron microscopic observation of the stored bean jams revealed that the wrinkles on the surface of raw bean jam particles were diminished by the storage. The stored raw bean jam particles were shrunk. However, we observed no changes in the shape of kneaded bean jam particles caused by the storage. These results suggested that freezing could be used to maintain the quality of raw bean jams, but the freezing-technique was not required to maintain the kneaded bean jams.