JP2010233515A - Food packaged in container, and cooking cream-based sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide cream-based sauce pasta having excellent flavor, compared to previously boiled and frozen noodles, by pouring cooking cream-based sauce on dried noodles in a container followed by cooking with a microwave oven. <P>SOLUTION: The cooking cream-based sauce includes a container for microwave oven cooking, dried noodles held in the container, and cooking cream-based sauce to be applied together with the dried noodles in the container. The cooking cream-based sauce contains ingredients allowing the dried noodles to be boiled, and after cooking, the sauce is prepared to be normal cream-based pasta suitable for eating only by being dressed with boiled noodles. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a food in a container that can be eaten as pasta by adding a cooking sauce to dry noodles contained in a heatable container and heating it, and a cooking cream-based soy used suitably for this. -Concerning the service.

Conventionally, as foods that can be easily eaten, noodles such as boiled pasta are frozen in advance, stored in a microwave heating container, and attached with a cooking sauce.
Since such foods are prepared by thawing boiled noodles in advance and adding a cooking sauce, the noodles absorb the water before freezing or during freezing to make the food dry. Easy to feel.

  In view of this, the present applicant has proposed a food product in which pasta is sauteed with boiled food and then frozen after the sauce is added on the obtained taper star (see Patent Document 1).

JP 2001-186852 A

However, in the food described in the above-mentioned literature, there is also an advantage that it can be eaten only by heating and thawing, and although there is an advantage that the feeling of crumbs of pasta is also improved, frozen pasta cooked in advance, As long as it is reheated and eaten, there is an inferior point in flavor, especially when compared to freshly boiled pasta.
Therefore, the present invention provides a food in a container that can obtain a flavor equivalent to freshly boiled pasta just by heating in a microwave oven, and a cream-based sauce for cooking used for the food. With the goal.

The food in a container according to the present invention is a cream-based food containing as a main ingredient a container for heating in a microwave oven, dry noodles contained in the container, and a milk component as a cooking sauce applied together with the dry noodles in the container. -Containing ingredients that can be processed with boiled dry noodles, and after cooking, adjusted to be ordinary cream-based pasta suitable for eating with boiled noodles And a cream-based sauce for cooking.
According to the said structure, since it accommodates in the container for microwave oven heating, it can be simply cooked only by using a microwave oven in the home. The container contains dry noodles, and the dry noodles are boiled with the ingredients of the cooking cream source. As a result, it is possible to taste freshly boiled pasta that is much better than pasta made of frozen noodles that has been boiled and frozen in advance.
In the present invention, the “cream sauce” means pasta sauce containing a milk component as a main ingredient, and further includes “carbonara sauce” containing ingredients such as egg yolk.

The food in a container of the present invention has a groove in which the dried noodle has a circular or elliptical cross section perpendicular to the length direction, and a groove that gradually decreases in diameter from the outer surface toward the inward in the cross section. It is a noodle.
According to the said structure, since the dry noodles are provided with the said groove | channel, since the surface area is increasing, it can be boiled in the part for a short time.

The cooking cream-based sauce of the present invention is a cooking sauce and contains ingredients that can be used to boil dry noodles. After cooking, you can just eat them with boiled noodles. It is characterized by being adjusted to a suitable normal cream-based pasta.
According to the above configuration, since at least a part of the components are absorbed by the dry noodles from the cream source for cooking, the same viscosity and water content as the normal cream source are obtained. After completion, cream-type spaghetti can be obtained by boiled noodles.

The cooking cream sauce of the present invention is a material that is a basic element of egg yolk, milk, fat, edible starch, bacon, mushroom, etc., which are contained to form at least carbonara sauce as the cream sauce. By adjusting the blending amount of these basic elements, the amount of water was increased from that of a normal carbonara sauce by the amount required to boil the dry noodles.
According to the above configuration, the moisture used for the boil processing is such that a component that is partially increased with respect to the blending amount of the basic elements of the cream-based sauce for cooking is used. This can be realized without drastically changing the taste and flavor of carbonara sauce as a sashimi.

The cooking cream source of the present invention is a material that is a basic element such as egg yolk, milk, fats and oils, edible starch, bacon, mushrooms, etc., contained to form carbonara sauce as the cream source. In addition to these basic elements, by adding other additives, the amount of water is larger than that of ordinary carbonic acid so as to boil the dry noodles.
According to the above configuration, the moisture used for the boil processing is made by using other additives added in addition to the basic elements of the cream source for cooking. This can be realized without drastically changing the carbonara sauce production method.

The cream-based sauce for cooking of the present invention is a sauce for cooking in which the cream-based sauce is in a retort container, and by adjusting the blending amount of the basic elements, the cream-based sauce is more than a normal cream-based sauce. It is characterized by low viscosity.
According to the above configuration, the viscosity required for the operation of filling the retort container with a cooking cream-based sauce having a higher moisture content or the like is related to the blending amount of the basic elements of the cooking cream-based sauce. Since it is increased by a partially increased component, it can be realized without drastically changing the taste or flavor of the conventional cream source.

  The present invention obtains a cream-based saucer having an excellent flavor compared to noodles that have been boiled and frozen in advance by applying a cream-based sauce for cooking to dry noodles in a container and heating them in a microwave oven. Food in a container that can be used, and a cream source for cooking to be used for the food.

The schematic perspective view which shows the structure of preferable embodiment of the foodstuff containing a container of this invention. Sectional drawing which shows an example of the dry noodles used for the foodstuff containing a container of FIG. Sectional drawing which shows the other example of the dry noodles used for the foodstuff containing a container of FIG. Explanatory drawing about the process of boiling the dry noodles of FIG. The figure which shows embodiment of the container used for this invention. FIG. 6 is a schematic partial sectional view taken along line AA in FIG. 5. The schematic perspective view which shows other embodiment of the container used for this invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.
(Overall composition of food in a container)
In FIG. 1, reference numeral 11 denotes a container, and in this case, a synthetic resin container that can withstand heating by a microwave oven.
The container 11 is hermetically sealed with a thin film or the like in a state of being sold, but for convenience of explanation, the container 11 is shown excluding the film.
Inside the container 11, dry noodles 12 are accommodated. The dry noodle 12 is a dry noodle for pasta, the detailed form of which will be described later. The dry noodles 12 are long and thin linear dry noodles. For example, the noodles are kneaded with durum wheat semolina and water, cut into a predetermined length in advance, and in this embodiment, in the longitudinal direction of the container 11. The dry noodles 12 are accommodated in a predetermined amount, that is, in this case, for example, about 80 grams is accommodated as one serving for an adult.

Reference numeral 13 denotes a retort container, which is preferably enclosed in the container 11.
This retort container 13 can be heated by a microwave oven and can use a pouch formed by using a laminated film such as stretched polyethylene so that it can be easily torn by hand. A cooking cream-based sauce serving as a cooking sauce is housed.
This cooking cream source is very different from the conventional cream source.

That is, the cream-based sauce for cooking of the present embodiment is an egg yolk, milk, fat, edible starch as a component contained to form a carbonara sauce that is a pasta sauce contained in the cream-based sauce. As a basic element of bacon, mushrooms, etc., the amount of these ingredients is determined and adjusted by applying necessary cooking such as heating. Also serves as a material used for stroking.
That is, when the dry noodles 12 are only heated, the dry noodles 12 cannot be boiled because naturally moisture is insufficient.

Here, it is necessary not only to give the cooking cream-based sauce a water amount for boiling the dried noodles 12, but also to consider its viscosity.
That is, when the dried noodles 12 are accommodated in the container 11 as shown in FIG. 1, the cooking cream source added to the cooking sauce contains a sufficient amount of water to boil when heated in a microwave oven. Even so, if the viscosity of the sauce itself is higher than necessary, dry noodles 12 will not be properly hydrated during heating. That is, the frictional resistance of the source is increased, and the source (moisture) is not properly convected during heating.

For this reason, it is preferable to use a material that causes an increase in viscosity.
Specifically, the increase in viscosity can be controlled by adjusting the amount of starch and thickener used. The amount of starch and thickener used is adjusted so that only the minimum viscosity required for texture is generated.
More preferably, it is desirable to add starch and a thickener as much as possible within a range that does not affect the hydration of the dry noodles 12. Thereby, the hydration of the dry noodle 12 can be performed appropriately at the time of a heating, and the viscosity equivalent to a normal cream type sauce can be produced after a heating.

According to the study by the present inventors, as a cooking carbonara sauce having a function of boiling dry noodles 12, the viscosity is a viscosity (cps, centipoise) by a Brookfield viscometer (so-called B-type viscometer), It can be set in a range of 5 to 50 cps, and a range of 5 to 20 is preferable.
If the viscosity of the sauce is less than 5, the dried noodles 12 can be boiled, but it becomes a so-called “loose” sauce, which is watery and inferior in flavor.
When the viscosity of the sauce exceeds 50 cps, the dried noodles 12 are hard even after heating and become difficult to eat.
The dry noodle 12 used was a “round noodle” having a substantially circular cross section, having a diameter of 1.7 mm, the microwave output as cooking conditions was 500 watts, and the heating time was about 10 minutes. .

Next, the dry noodles accommodated in the container 11 of FIG. 1 will be described.
Since the food in a container of the present embodiment is intended to be easily cooked and eaten by heating in a microwave oven, it is preferable that the dried noodles 12 are also boiled in a short time.
The dried noodle 20 shown in FIG. 2 has a V-shaped cross section 22 in which a circle having a diameter X1 is cut equally to the left and right by a parallel line having a width Y1, the outer portion of the width Y1 is cut off, and the upper portion is cut from the left side. The groove 24a has a shape in which a V-shaped groove 24b cut from the right side is provided in the lower portion.
The cross section 22 is a circular arc having a maximum diameter of the diameter X1 and a main outer shape of the diameter X1. The diameter X1 is 1.2 mm to 3.0 mm. It is preferable that the parallel width Y1 to be cut is a width that leaves an arc having a diameter X1 of ½ or more so that the cross-section of the dried noodle 20 is substantially circular.

The two grooves 24 a and 24 b are arranged at positions that are point-symmetric with respect to the center of the cross section 22 so that adjacent sides are substantially parallel. 2 indicates the thickness of the noodle strip portion between the two grooves 24a and 24b. In the parallel portion between the grooves 24a and 24b, the thickness A4 is constant. The wall thickness A4 is preferably set in the range of 0.3 mm to 0.8 mm.
If the thickness A4 is in the range of 0.3 mm to 0.8 mm, the groove 24a and the groove 24b do not have to be arranged in parallel with each other, but as in the example of FIG. The configuration in which the grooves 24a and 24b are arranged so that their adjacent sides are parallel is preferable in that the thickness A4 can be made constant. Moreover, when the dimension of thickness A4 is not constant, it is preferable that the change is small.

Each of the grooves 24 a and 24 b is formed deeper than the center of the cross section 22. In FIG. 2, A3 indicates the thickness of the noodle strip portion between the tip of the groove 24a and the cut-off surface of the straight line having the width Y1. In addition, since the groove | channel 24a and the groove | channel 24b are point symmetrical shapes, the thickness of the noodle strip part in the front-end | tip of the groove | channel 24b is also A3.
The depth T1 of the grooves 24a and 24b, that is, the length T1 of the perpendicular from the groove tip to the opening end surface is larger than ½ of the width Y1 which is the diameter in the direction of formation of the grooves 24a and 24b of the cross section 22. Is preferred. Thereby, the thickness A3 can be reduced, and the thickness between the arc of the cross section 22 and the arc sides of the grooves 24a and 24b shown in A1 and A2 in FIG. 1 can be reduced. The wall thickness A3 is preferably set in the range of 0.3 mm to 0.8 mm.

The tips of the grooves 24a and 24b have an angle P1, and the side on the arc side is bent at an obtuse angle in the middle. Both the thickness A2 between the side on the tip side and the arc and the thickness A1 at the bent portion are preferably set in the range of 0.3 mm to 0.8 mm.
If the thickness from the tip of the grooves 24a and 24b to the opening including the thicknesses A1 and A2 can be in the range of 0.3 mm to 0.8 mm, the sides on the arc side of the grooves 24a and 24b are It does not have to be bent. However, as shown in FIG. 2, since the arc-side sides of the grooves 24a and 24b are bent at an obtuse angle, the thickness of the grooves 24a and 24b from the tip to the opening can be changed. It is preferable at the point which can be made small. Further, the arc sides of the grooves 24a and 24b may be bent at two or more locations.

  As described above, the thickness of each part of the cross section 22 indicated by A1 to A4 is in the range of 0.3 mm to 0.8 mm. Here, the thickness of the noodle strings in the cross section of the noodle strings is 0.3 mm or more. When the thickness is less than 0.3 mm, the texture is weak, and the strength of the dry noodles 20 is small. This is because it is difficult to manufacture. On the other hand, the thickness of the noodle strings in the cross section of the noodle strings is set to 0.8 mm or less because if the thickness exceeds 0.8 mm, the cooking time becomes longer and cooking in a microwave oven in a short time is difficult. Moreover, it is preferable that the thickness of each part of the cross section 22 be 0.5 mm to 0.6 mm, even in the above range. This is because, within this range, the balance between the stability of production and the shortening of the time required is most appropriate.

  Here, the thickness of the noodle strip portion in the cross section of the noodle strip means the thickness of the main portion that becomes the skeleton of the noodle strength from the viewpoint of production, and the noodle strip generated by providing the groove It does not include the end in the cross-sectional shape. In other words, the main part (center part) of the noodle, which is a skeleton of noodle strength from a manufacturing standpoint, requires a thickness of 0.3 mm or more, but the end part in the cross-sectional shape of the noodle strings is on the production side. Since it is not a part that greatly affects the strength of the noodles, it may be 0.3 mm or less. In other words, in the cross-sectional shape of the noodle strings, the part that greatly affects the strength of the noodle on the production surface, for example, the part having a construction area of about 80% from the center is called a main part, and in this main part, the thickness is 0.3 mm. It is important that the thickness is ˜0.8 mm. However, the wall thickness may not be in the above range at the end portion outside the main portion, for example, at an end portion having a construction area of about 20% (about 10% on one side).

The thickness of the noodle strip portion is the distance between the two straight lines, such as A4 in the cross section 22 of the dry noodle 20, and one of the outer edges is a straight line and the other is a curved line or the like A2 and A3. In the inflection point portion, the length of a curve or a perpendicular line descending from the inflection point to a straight line can be obtained as the minimum value of the distance when one of the outer edges is a curve and the other is the inflection point as in A1. .
As another method, the thickness of the noodle strip portion may be the center line of the cross-sectional shape, i.e., the line connecting the center points of the two outer edges facing each other, and the length in the cross section of the vertical line set up on this center line. Good.

  The difference in the thickness of the noodle strings, that is, the thickness of each part of the cross section 22 indicated by A1 to A4 is preferably small. This is because a uniform boiled state can be obtained by making the thickness of each part of the dry noodle 20 substantially uniform.

  The dry noodles 20 absorb water by being boiled, and the noodle strings are expanded and deformed to close the grooves 24a and 24b. Therefore, it is preferable that the lengths of the left and right sides of the grooves 24a and 24b are substantially the same. By making the lengths of the left and right sides of the grooves 24a and 24b substantially the same, when the grooves 24a and 24b are closed, there is no large step on the outer periphery of the cross section 22, and the dry noodle 20 has a good appearance and taste. And you can get a texture.

  Here, the grooves 24a and 24b are provided point-symmetrically with respect to the center of the cross section 22, and by making the cross section 22 a point-symmetric shape, stable manufacturability can be obtained, and the cross-sectional shape of boiled noodles can be obtained. It can be made into a substantially circular shape or a substantially oval shape, and a good appearance, taste and texture of the dry noodle 20 can be obtained.

Furthermore, it is preferable that the angle P1 of the tips of the grooves 24a and 24b is 20 degrees to 70 degrees.
The reason why the angle P1 is set to 20 degrees or more is that when the angle is less than 20 degrees, the effect of shortening the time is small, and when the angle P1 is set to 70 degrees or less, the widths of the grooves 24a and 24b are too large. This is because the groove may not be closed properly even after it has been boiled. In addition, the front-end | tip part of groove | channel 24a, 24b may be roundish.

Moreover, in the cross section 22, it is preferable that the ratio of the width of the groove portion to the thickness of the noodle strip portion is 1.0: 0.5 to 2.0.
Specifically, referring to FIG. 2, the thickness of at least one of the noodle strings on both sides of the groove 24a adjacent to the groove 24a, for example, the ratio between A4 and the width W1 of the opening of the groove 24a. However, it is preferably 1.0: 0.5 to 2.0 (opening width W1 is 0.5 to 2.0 times the wall thickness). Here, the reason why the opening width is 0.5 times or more of the thickness of the noodle strip portion is that when the opening width is less than 0.5 times, the boiled time reduction effect is small, The reason why the thickness is 2.0 times or less is that when the thickness exceeds 2.0 times, the groove may not be properly closed even after being boiled.

The dry noodles 20 having the cross-sectional shape as described above have a greatly reduced thickness of the cross-section 22, so that the boiling time is greatly shortened. For example, in the case of spaghetti dry noodles having a diameter corresponding to 1.5 mm to 1.7 mm, the noodles without grooves are boiled for 5 minutes to 8 minutes, while the dry noodles 20 of the present invention having the cross section 22 are boiled for 1 minute. It can be shortened to about 3 minutes. In cooking with a microwave oven, it is possible to eat in 3 to 5 minutes using about twice as much water as the noodle weight.
Moreover, since the dry noodle 20 has almost no change in thickness over the entire cross section 22 and is almost uniform, the whole noodle can be boiled to an even hardness, and a good taste and texture can be obtained. Further, the grooves 24a and 24b formed in the dry noodle 20 can have a good appearance when the grooves are properly closed when they are boiled and there are no large steps in the closed portions.

In the example of FIG. 2, the grooves 24 a and 24 b are substantially V-shaped, but the grooves 24 a and 24 b may be U-shaped with the left and right sides that are parallel to or substantially parallel to the tip. Even when the groove is U-shaped, the same effect as the above example can be obtained by configuring the cross-section of the noodles in the same manner as in the case of the V-shape except that the angle condition of the tip is not applied. Obtainable.
In the example of FIG. 2, the main outer shape of the cross section of the dry noodle 20 is a single circular arc, but the main outer shape of the cross section of the noodle strings may be an elliptical arc.

  In the dry noodle 20 of FIG. 2, two grooves are formed, and the two grooves are provided point-symmetrically in the cross section, thereby making the cross-sectional shape point-symmetric. This form is particularly preferable in that the strength balance of the noodles at the time of production is good, and a good boiled shape is obtained, and thus a good taste and texture can be obtained. However, the present invention is not limited to this, and the dry noodle 20 may be provided with three or more grooves. In this case, the grooves may be alternately provided from the left and right sides (positions facing each other) of the cross section, and the dimensions of the grooves and the thickness of each part may be set so as to satisfy the above-described conditions. At this time, the cross-sectional shape is preferably point-symmetric or line-symmetric.

The grooved noodle 30 in FIG. 3 shows another form of dry noodle.
This dry noodle 30 has a substantially circular cross section 32 having a diameter X10, and has an isosceles triangular V-shaped groove 34 slightly deeper than the radius of the cross section at one location.
In FIG. 3, symbols J <b> 1 and J <b> 2 indicate the thickness dimension of the cross section 32. Such grooved dry noodles 30 are boiled and shortened to a maximum of ½ compared to noodles without grooves. The boiled noodles can be boiled in about 7 to 10 minutes when cooked in a microwave when the diameter is 1.7 mm.
Therefore, even when this dry noodle 30 is used, a good appearance can be obtained in which the groove is properly closed when the dried noodle 30 is boiled and there is no large step in the closed portion.

FIG. 4 is an explanatory view of the process of boiling the dry noodles 20 of FIG. 2, in the state where the dry noodles 20 are stacked in a container, the cream-based sauce for cooking is put in the container and boiled by heating in a microwave oven. It is a schematic diagram which shows a problem.
When the grooves 24a of the dry noodles 20 are engaged with each other, the starch components on the surface of the dry noodles 32 "glued" (alpha) in the boiling process, and the surfaces in contact with each other are bonded.
Therefore, it is preferable to use a container that can avoid such a situation as much as possible.

Therefore, the container 11 shown in FIG. 1 will be described in detail.
FIG. 5 is a plan view of the container 11, and FIG. 6 is a view showing the bottom of the container in a cross section taken along the line AA of FIG.
The container 11 is formed by, for example, laminating a polypropylene resin foam sheet, or another sheet and another sheet, and heating and extruding it with a mold.
The container 11 has a rectangular box shape as a whole, and has a large opening 47 at the top.
Further, on the upper edge portion of the container 11 in the longitudinal direction, a slight shelf-like or flange-like projecting portion is formed along the longitudinal direction to form handle portions 44 and 44.
In addition, a plurality of protrusions or ribs are formed on the inner side surface along the longitudinal direction of the container 11 in parallel with the vertical direction to reinforce the container 11.

The most important feature of the container 11 is that the bottom 41 is also rectangular.
As understood from FIG. 1, the advantage of the rectangular container is that the ends of the dry noodles 12 do not easily overlap each other when the linear dry noodles 12 are accommodated. In particular, when not only the upper part but also the bottom part 41 is rectangular, when the noodle strings 12 are aligned in the longitudinal direction of the container 11, the width dimension N inside the container 11 is 11 is a shape that gradually shrinks at the end in the length direction, that is, an elliptical bottom, even if the noodles 12 can be arranged flat in the length direction near the center, the length By narrowing the width at both ends in the direction, the ends of the dry noodles 12 overlap each other. If it does so, the phenomenon which was demonstrated in FIG. 4 in the process of microwave oven tends to arise, and noodles will stick together and cannot be boiled appropriately. This is the same when the dry noodle 20 of FIG. 2 is used.

Please refer to FIG.
In the bottom 41 of the container, preferably, shallow grooves 42 and 42 extending in the width direction (N direction in FIG. 5) are formed at both ends in the length direction (L direction in FIG. 5). The both ends of the dry noodles 12 accommodated in this way serve to receive and position each.
Preferably, a boss or a convex portion 45 that slightly protrudes inward is formed, for example, in the central portion of the bottom portion 41.
Thereby, it is considered that a slight distance is formed between the bottom 41 and the dry noodles 12 accommodated, and heat transfer and convection of the source are promoted.

Furthermore, if the side wall 46 of the container is preferably an inclined surface that gradually expands upward, the source is unlikely to spill during microwave heating.
More preferably, as shown by reference numerals 46a and 46a, the side walls are slightly curved inwardly and are inclined so as to gradually expand upward.

FIG. 7 is a schematic perspective view showing another embodiment of the container.
This container 51 is different from the container 11 of FIG. 5 in the shape of the upper opening 52. That is, in the container 11 of FIG. 5, the upper opening 47 is rectangular, but in this container 51, the upper opening 52 is oval or oblong. And in the both ends of the length direction of the container 51, a slight protrusion of a shelf shape or a flange shape is formed on the upper edge of the short direction of the container 11 along the short direction, Handle portions 54 and 54 are provided.
The container 51 is different from the container 11 in the above form, but the bottom 41 has the same shape.
Therefore, as in the case of the container 11, while effectively avoiding the situation where both ends of the dry noodles stick together during heating in the microwave oven, the oval shape of a normally used pasta container is incorporated to make the design excellent. Can do.

In order to describe specific examples of the present invention, some examples are shown below.
However, the scope of the present invention is not limited by the configuration of these examples.

Cream-based sauce for cooking (carbonara sauce for cooking) (total amount of sauce 240 grams)
Egg yolk, cheese, fats and oils were mixed at a blending ratio shown in Table 1 below to prepare an aqueous dispersion. Subsequently, the prepared aqueous dispersion was heated to 85 degrees and then heated to 85 degrees for 10 minutes. The heated aqueous dispersion was homogenized by using a high-pressure type homogenizer (50 to 300 kg / square centimeter).
Then, the homogenization process liquid obtained by the mixture ratio shown in Table 1, a seasoning, bacon, milk, starch, and water were mixed in the mixture ratio shown in Table 2 below. After reaching the temperature of 85 ° C., the obtained mixture was heated for 5 minutes while maintaining the 85 ° C. to obtain a carbonara sauce. By adjusting the amount of starch and the amount of water, it is a carbonara sauce for cooking that can boil dry noodles.
By the above method, when the viscosity of the cooking carbonus sauce is 5.0 to 20.0 cps, dry noodles having a diameter of 1.7 mm are preferably heated in a microwave oven with a set output of 500 W for 10 minutes. I was able to cook.
Here, when the viscosity of the cream source for cooking is less than 5.0 cps, dry noodles can be boiled, but the watery texture is poor.
When the viscosity of the cooking cream source exceeded 50.0 cps, the dried noodles were too hard to eat.

Table 2 shown below is also an example of ingredients for cooking carbonara sauce.

Dry noodles 100 parts of durum wheat semolina and 30 parts of water were kneaded and supplied to an extruder.
In the extrusion die, a deformed wedge-shaped protrusion having a bent portion on the outer circumferential side of the two sides of the wedge-shaped (V-shaped) in the longitudinal direction of the circular die hole having an inner diameter of 2.45 mm is opposed to the extrusion die. The thing which has a piece was used. The noodle obtained by this die has the same cross-sectional shape as FIG.

The raw spaghetti obtained from this extrusion molding machine was conditioned and dried to obtain a dry matter spaghetti. The shape dimensions of the obtained dry matter spaghetti will be described with reference to the figure of the noodle 10 of FIG. 1. The diameter X1 = 2.30 mm, the width Y1 = 1.75 mm, the angle P1 = 45 degrees at the tip of the wedge-shaped groove, The opening width W1 of the groove was 0.9 mm, the maximum value of the thicknesses A1 to A4 was 0.55 mm, the minimum value was 0.45 mm, and the average value was 0.50 mm.
When this was heated in a microwave oven with a cream source for cooking, it could be properly cooked by heating at a set output of 500 W for 6 minutes and 30 seconds. The obtained texture was equivalent to that of dry noodles without grooves.

Container The container 11 described in FIGS. 5 and 6 was formed by heating a polypropylene resin foam sheet and extruding it with a mold.
Here, the dimension N in the short direction of the container 11 in FIG. 5 is 95 mm, and the dimension L in the longitudinal direction is 170 mm. The dried noodles that had been boiled had a good texture without sticking to each other.

By the way, the present invention is not limited to the above-described embodiments, and various modifications and changes can be made to the present invention, and various modifications can be made within the scope described in the claims.
The shape of the container is not limited to that illustrated. In particular, if the bottom structure is the same as that of the above embodiment, the same effects as described above can be obtained.
The cross-sectional shape of the dried noodles is not limited to that shown in FIGS. 2 and 3, and various forms can be used.

  DESCRIPTION OF SYMBOLS 10 ... Food in a container, 11 ... Container, 12, 20, 30 ... Dry noodles, 13 ... Retort container (retort pouch)

Claims (7)

A container for heating a microwave,
Dry noodles contained in the container;
A cream-based sauce containing a milk ingredient as a cooking ingredient applied together with the dry noodles in the container as a main ingredient, the ingredients containing the ingredients that can be processed with boiled, after cooking A food in a container, comprising: boiled noodles and a cream-based sauce for cooking that is adjusted to be a normal cream-based pasta suitable for eating.   The dry noodles are grooved noodles, in which a cross section perpendicular to the length direction is a circle or an ellipse, and in the cross section, grooves having a diameter that gradually decreases inward from the outer surface are formed. The packaged food according to claim 1.   It is a sauce for cooking and contains ingredients that can be used to boil dry noodles, and after cooking, it is adjusted so that it becomes a normal cream pasta suitable for eating with boiled noodles. A cream-based sauce for cooking.   It contains at least the basic ingredients such as egg yolk (liquid), emulsion, edible starch, bacon, mushroom, etc., which are contained to form carbonara sauce as the cream source, and the blending amount of these basic elements 4. The cooking cream-based sauce according to claim 3, wherein the amount of water is increased from that of a normal carbonara sauce by the amount required for boiling the dried noodles.   Including the basic ingredients such as egg yolk (liquid), emulsion, edible starch, bacon, mushroom, etc. contained to form carbonara sauce as the cream source, in addition to these basic elements, 4. The cream-based sauce for cooking according to claim 3, wherein the amount of water is increased from that of ordinary carbonara sauce by the amount required to boil the dried noodles by containing other additives. Su.   5. The cream sauce is a cooking sauce in a retort container, and the viscosity is made lower than that of a normal cream sauce by adjusting the blending amount of the basic elements. Or the cream-type sauce for cooking of 5.   The cream source is a cooking sauce in a retort container, and the viscosity is lower than that of a normal cream source by adding other additives to the basic element. Item 6. A cream-based sauce for cooking according to any one of Items 4 and 5.

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