Effect of Elapsed Time after Cooking and Keeping Warm Conditions on the Properties of Rice Gruel

The Study of Japanese Rice Gruel Cooking (Part 4)

Abstract

The effects of elapsed time after cooking and the keeping warm conditions on the physical and chemical properties of rice gruel were studied.
Rice gruel that had been kept for a long time after cooking had high hardness and adhesiveness, the gruel kept at a high tempreture and with a high content of rice being the most extreme in these characteristics. The rice grains became softer with increasing elapsed time and keeping warm after cooking. The rice gruel with a low content of rice (7-bu kayu) ^* had large quantities of adherence parts what ease of falling from rice's grain surface. In the sensory test, the rice gruel with a high content of rice (zengayu) ^** was not suited to keeping warm in its scores for ease of eating and overall preference. The rice gruel with a low content of rice became easier to crush with tongue by keeping warm.
(^* 7-bu kayu : rice gruel made of water and 15% rice; ^** zengayu : rice gruel made of water and 20% rice.)