| 摘要 |
PURPOSE:Soft rice cake is rapidly frozen once, then thawed to such an extent as the rice cake can be cut with a cutter and roasted to give soft OKAKI with favorable texture. CONSTITUTION:Glutinous rice is used to make rice cake and the rice cake is molded in metal frames and frozen in a chamber kept at -20--30 deg.C rapidly. Then, the frozen rice cake in the frames are allowed to stand in a chamber kept at 3-5 deg.C so that about half is thawed in each piece. Then, the rice cake is cut into an arbitrary shape and size and roasted to give the objective OKAKI. The time for rapid freezing depends on the size and shape of the rice cake and is required until the rice cake is completely frozen at the center. The refreezing after thawing is not always necessary, but it removes unevenness of freezing to give products stabilized in quality.
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