抄録
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.)
