粥の調理に関する研究(第4報) : 調理後の経過時間および保温条件が粥の性状に及ぼす影響

概要

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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.)
社団法人日本家政学会の論文
2000-07-15