It froze retained the rice cakes and furthermore it refrigerated retained, it designated that tolerance can be given vis-a-vis the deterioration and deterioration of the food impression such as aging as topic. By the fact that the water soluble hemicellulose and the amylolytic enzyme are added in the rice cakes, high quality while state was maintained, it was possible without changing physical properties, eating quality and the food impression, furthermore to retain the rice cakes which it freezes retains in refrigeration state.餅類を冷凍保存し更に冷蔵保存しても、老化などの食感の悪化や劣化に対し耐性を持たせることを課題とした。餅類に水溶性ヘミセルロースと澱粉分解酵素を添加することで、物性,食味,食感を変化させることなく、高品質な状態を維持したまま、冷凍保存した餅類を更に冷蔵状態で保存することができた。
