著者

寺本 あい 小川 典子 渕上 倫子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.50, no.1, pp.11-18, 1999-01-15

参考文献数

15

被引用文献数

3

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To compare the effects of storage and thawing methods on the quality of high-pressure-frozen tofu, momen-tofu (soybean curd) was frozen at ca. -20℃ under 100, 200, 340, 400, 500 or 600 MPa of pressure and then thawed at atmospheric pressure (A, 90 min frozen; B, 90 min frozen and then stored 2 days at -30℃, C, 160 min frozen) or thawed at a high pressure (D, 90 min frozen). The texture and structure (cryo-SEM observations) of the tofu were investigated under each condition. The rupture stress, strain and pore size of A-D frozen at 100 or 600 MPa all increased. However, the textural quality of tofu frozen at 200-400 MPa was better than of tofu frozen at 100 or 600 MPa regardless of the thawing method used. When tofu was frozen at 200-500 MPa, the ice crystal size was (largest to smallest) B<A and C<D; the pore size and texture of D were the same as those of untreated tofu. These results show that ice crystals did not grow when tofu was frozen at 200-500 MPa. However, ice crystal growth under reduced pressure at ca. -20℃ and growth while thawing at atmospheric pressure due to phase transition were noted.