JP2019097797A - Pasta cooking method - Google Patents

Abstract

To provide a cooking method which can make with good reproducibility, boiled pasta easily twined with sauce, and having deliciousness.SOLUTION: A pasta cooking method for cooking rod-like pasta 8 in a microwave oven to make boiled pasta includes: a preparation step of charging hot water 9 and rod-like pasta 8 whose boiling time at a prescribed wattage is previously regulated into a cooking container 10; and a cooking step of heating the cooking container 10 in a microwave oven only for a regulated boiling time at a prescribed wattage and concentrating hot water. In the preparation step, the amounts of the rod-like pasta 8 and the hot water 9 charged into the cooking container 10 form prescribed formula corresponding to a regulated boiling time, and the amount of the hot water 9 is calculated from the formula and adopted.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a method of cooking stick pasta using a microwave oven.

  It is a conventional practice to feed rod-like pasta and boiling water into a cooking vessel and heat it in a microwave oven to make pasta with boiling.

Patent No. 3710787 gazette

  However, it has been difficult to reproducibly produce a pasta with a boil, which is easy to be entwined with the sauce and further has umami and the like.

  An object of the present invention is to provide a pasta cooking method in which a pasta can be made with good reproducibility, which is easy to be entangled in a sauce and further has a taste and the like.

The present invention relates to a pasta cooking method, wherein a stick pasta is cooked by a microwave oven and then cooked.
Preparing a hot water and a stick pasta for which a predetermined wattage time is prescribed in advance in a cooking vessel;
Heating the cooking vessel with a predetermined wattage by the microwave oven for a period of time only to concentrate the hot water;
And have
In the preparation step, the amount Pg of the stick-like pasta and the amount Wml of the hot water introduced into the cooking vessel,
(A) 180 + 1.5 (P-100) <W <215 + 1. 45 (P-100)
If the time is 3 minutes at 600 W or 4 minutes at 500 W, the following formula (b) is satisfied,
(B) 180 + 1.55 (P-100) <W <230 + 1.6 (P-100)
When the time is 600 W for 4 minutes or 500 W for 5 minutes, the following formula (c) is satisfied,
(C) 190 + 1.5 (P-100) <W <230 + 1. 35 (P-100)
The following equation (d) is satisfied in the case where the time is 600 W for 5 minutes or 500 W for 6 minutes:
(D) 190 + 1.8 (P-100) ≦ W ≦ 245 + 1.7 (P-100)
When the time is 600 W for 6 minutes or 500 W for 7 minutes, the following formula (e) is satisfied,
(E) 210 + 1.4 (P-100) <W <255 + 1.6 (P-100)
When the time is 7 minutes at 600 W or 8 minutes at 500 W, the following formula (f) is satisfied,
(F) 230 + 1.35 (P-100) W W 260 260 + 1.5 (P-100)
In the case where the time is 600 W for 8 minutes or 500 W for 9 minutes, the following formula (g) is satisfied,
(G) 240 + 1.4 (P-100) <W <285 + 1. 65 (P-100)
The following equation (h) is satisfied in the case where the time is 600 W for 9 minutes or 500 W for 10 minutes.
(H) 270 + 1.4 (P-100) <W <300 + 1.55 (P-100)
When the time is 10 minutes at 600 W or 11 minutes at 500 W, the following formula (i) is satisfied,
(I) 270 + 1.5 (P-100) <W <300 + 1.55 (P-100)
In the case where the time is 600 W for 11 minutes or 500 W for 12 minutes, the following formula (j) is satisfied,
(J) 295 + 1.45 (P-100) <W <320 + 1.55 (P-100)
In the case of 12 minutes at 600 W and 13 minutes at 500 W, the following formula (k) is satisfied:
(K) 300 + 1.5 (P-100) <W <325 + 1.55 (P-100)
(However, in the above formulas (a) to (k), P is 100 or more)
It is characterized by

  According to the present invention, it is possible to reduce the amount of soup with cooked bream to 15 ml or less, and therefore it is possible to produce battered pasta with good reproducibility, with the sauce being easily entangled and further having umami etc.

It is a perspective view of an example of the cooking container used in the pasta cooking method of the present invention. It is a disassembled perspective view of the cooking container of FIG. FIG. 2 is a cross-sectional view of a cooking vessel showing the phenomenon during cooking.

  The present invention is a pasta cooking method in which a stick-shaped pasta is cooked by a microwave oven to make pasta by boiling, and hot water and a stick-shaped pasta having a predetermined time by boiling at a predetermined wattage are charged into a cooking vessel. A cooking process, a cooking process, heating the cooking vessel with a predetermined wattage with a specified wattage for only a predetermined time, and concentrating hot water by a microwave oven; This is a cooking method in which the amount of the remaining hot water (boiled soup) after cooking is set to be more than 0 ml and not more than 15 ml, and the amount Wml of hot water is used for cooking.

[Bar-like pasta]
The rod-shaped pasta means a rod-shaped pasta having a thickness of 1.4 to 2.0 mm and a length of 160 to 270 mm. Rod-shaped pasta is usually marketed in bundles of a large number of 100 g each. The rod-like pasta marketed has a predetermined time T for boiling at a predetermined wattage for each product. Specifically, in the case of 600 W, T minutes are known to 2 to 12 minutes, and in the case of 500 W, T minutes are known to 3 to 13 minutes.

[Cooking container]
FIG. 1 is a perspective view of a cooking container 10. FIG. 2 is an exploded perspective view of the cooking container 10. The cooking container 10 comprises a container body 1 and a lid 2. The cooking container 10 is made of a heat-resistant resin such as a polypropylene-based resin, which is suitable for cooking with a microwave oven. The container main body 1 is a container of a top open substantially rectangular shape in plan view, and has a top opening 100 of a generally rectangular shape in plan view. The lid 2 has a form of an open-up shallow container in which the recess 21 is spread over substantially the entire surface in a plan view. The recess 21 comprises a bottom wall 211 and a side wall 212 surrounding the bottom wall 211. In the bottom wall 211, a large number of through holes 22 and a single cylinder 23 are formed. The lid 2 overflows the boiling water generated in the container body 1 and flows out to the upper surface (bottom surface) 2111 of the bottom wall 211 of the lid 2 and flows out from the overflow mechanism and the overflow mechanism. Boiling water is temporarily retained and evaporated, and a part is returned to the inside of the container body 1. The overflow mechanism causes boiling water generated in the container body 1 to overflow from the upper opening 231 of the cylinder 23. The staying and refluxing mechanism has a recess 21 and a through hole 22. The recess 21 temporarily holds boiling water that has overflowed from the cylinder 23 on the bottom surface 2111. The through holes 22 function to return part of the boiling water staying on the bottom surface 2111 into the container body 1.

[Cooking method]
The cooking method of the present invention is carried out as follows.
(1) First, a rod-shaped pasta 8 of a predetermined amount Pg and hot water 9 of a predetermined amount Wml are introduced into the container main body 1, and the lid 2 is attached (preparation step). In addition, a boiling water is boiling water, Preferably it has 85 degreeC or more. Moreover, the rod-shaped pasta 8 is accommodated in a state of being laid in the container main body 1.

  Here, the amount Wml of the boiling water 9 is calculated based on the equation shown in Table 1 with the relationship between the time T and the predetermined amount Pg of the stick-shaped pasta 8 prescribed in advance for the stick-shaped pasta 8.

(2) Next, the cooking vessel 10 containing the pasta 8 and the boiling water 9 is put in a microwave oven, and heated with a predetermined wattage for a predetermined time T by a microwave oven (cooking step). Thereby, cooking is performed, but during this cooking, a phenomenon as shown in FIG. 3 occurs.

  That is, the boiling water 9 is boiled in the container body 1 to generate boiling water, and bubbles 91 of the boiling water rise in the cylinder 23 and overflow the upper opening 231 (FIG. 1). That is, boiling water overflows from the cylinder 23. The overflowing boiling water flows along the circumferential surface 230 (FIG. 1) of the cylinder 23 and stays on the bottom surface 2111 of the recess 21 (FIG. 1), but a portion thereof passes through the through hole 22 It falls into the main body 1. That is, the boiling water that has overflowed is retained on the bottom surface 2111 and evaporates, but a portion of the boiling water returns to the inside of the container body 1. As a result, the hot water 9 of a predetermined amount Wml initially charged is boiled and boiled to form a soup, which circulates inside and outside the container body 1 while being evaporated and reduced. Therefore, the introduced boiling water 9 is gradually concentrated in the boil and becomes juice. By the way, by boiling the pasta, the umami component etc. contained in the pasta are dissolved in the boiled soup. Therefore, umami components and the like are condensed in the concentrated persimmon juice. Then, when the microwave oven is operated for a predetermined time T and stopped, the soup is considerably concentrated to 15 ml or less, and it is spread over the space between the pasta 8 or on the surface of the pasta 8. It is coated.

(3) Then, the lid 2 is removed, and the pasta 8 is boiled with a tong or the like and then taken from the container main body 1 after being entwined with the remaining boiled rice (post process).

[effect]
According to the above-described cooking method, the amount Wml of the boiling water 9 can be expressed by the formula shown in Table 1 by the relation between the time T and the predetermined amount Pg of the stick-shaped pasta 8 with the boiling point prescribed in advance for the stick-shaped pasta 8 As it is calculated based on the concentration, the amount of juice that is concentrated and remains can be 15 ml or less. By this, the present invention can exhibit the following effects.

(1) The surface of the pasta is sticky according to the viscosity of starch contained in the broth according to the boiling. Therefore, boild pasta is more likely to be entangled with the sauce. Therefore, it is possible to obtain pasta with salmon, which can fully taste the taste of the sauce.

(2) It is possible to obtain pasta with a rice bran containing a large amount of umami components without losing umami components and the like contained in pasta. Therefore, it is possible to obtain pasta with a rice bran excellent in functionality such as umami. In addition, as functionality, such as umami, "gloss", "fine feeling", "sweetness", "umami", and "smell" etc. are mentioned.

Example 1
100 g of stick pasta was cooked as follows. In addition, the rod-like pasta used is a trade name "Ma-Mar" (Nisshin Foods Co., Ltd.) and has a thickness of 1.6 mm and a length of about 250 mm, and is pre-specified in 600 W with a boil The time T minutes is 7 minutes.
(1) In the formula for T = 7 in Table 1, P = 100 was substituted to calculate the amount Wml of hot water to be used. It was 230 <= W <= 260. Therefore, W = 240 was adopted.
(2) 100 g of stick pasta and 240 ml of hot water were put into the container body of the cooking container and the lid was attached.
(3) The cooking vessel was placed in a microwave oven and heated at 600 W for 7 minutes.
(4) After heating, the lid was removed, and the amount of juice measured with the remaining crucible was 0.5 ml. Then, the juice and pasta were entwined firmly with the remaining chopsticks. Thus, I obtained pasta with a bowl.

Example 2
200 g of stick pasta was cooked as follows. In addition, the rod-like pasta used is a trade name "Ma-Mar" (Nisshin Foods Co., Ltd.) and has a thickness of 1.6 mm and a length of about 250 mm, and is pre-specified in 600 W with a boil The time T minutes is 7 minutes.
(1) In the equation for T = 7 in Table 1, P = 200 was substituted to calculate the amount Wml of hot water to be used. It was 365 <= W <= 410. Therefore, W = 400 was adopted.
(2) 200 g of stick pasta and 400 ml of hot water were introduced into the main body of the cooking container and a lid was attached.
(3) The cooking vessel was placed in a microwave oven and heated at 600 W for 7 minutes.
(4) After heating, the lid was removed and the amount of juice was measured with the remaining boil, which was 6.9 ml. Then, the juice and pasta were entwined firmly with the remaining chopsticks. Thus, I obtained pasta with a bowl.

Comparative Example 1
100 g of stick pasta was cooked as follows. In addition, the rod-like pasta used is a trade name "Ma-Mar" (Nisshin Foods Co., Ltd.) and has a thickness of 1.6 mm and a length of about 250 mm, and is pre-specified in 600 W with a boil The time T minutes is 7 minutes.
(1) Put 2 liters of water in a pot and brought to a boil.
(2) When water boiled, 20 g of salt was added to the water, and then 100 g of stick pasta was added.
(3) Next, boil pasta for 7 minutes.
(4) Then, put the pasta into a colander and drained water. Thus, I obtained pasta with a bowl.

Comparative Example 2
200 g of stick pasta was cooked as follows. In addition, the rod-like pasta used is a trade name "Ma-Mar" (Nisshin Foods Co., Ltd.) and has a thickness of 1.6 mm and a length of about 250 mm, and is pre-specified in 600 W with a boil The time T minutes is 7 minutes.
(1) Put 3 liters of water in a pot and brought to a boil.
(2) When the water boiled, 30 g of salt was added to the water, and then 200 g of stick pasta was added.
(3) Next, boil pasta for 7 minutes.
(4) Then, put the pasta into a colander and drained water. Thus, I obtained pasta with a bowl.

[Adhesiveness test]
The stickiness test was carried out on the pasta with the boil obtained in Example 1 and Comparative Example 1. If the stickiness is high, the pasta will be more easily entangled with the sauce.

(Test method)
(1) A test container containing glass beads was prepared. As glass beads, 500 g of spherical beads each having a diameter of 0.105 to 0.125 mm and a weight of 2.0 × 10 ⁻³ mg were prepared.
(2) The pasta was put into a test container with a broom and entangled with glass beads.
(3) The pasta was removed from the test container by boiling, and within 5 minutes, the amount of glass beads attached to each pasta was measured for 10 pasta.

(Test results)
The measurement results were statistically processed by t-test and evaluated for significant differences. The significance level is 5%, which is a two-sided test. The results are as shown in Table 2.

  Significant differences were observed in the two populations. Therefore, pasta with the boil of Example 1 has a larger amount of attached glass beads than batter with the boil of Comparative Example 1, and therefore, it is easy to be entangled with the sauce.

[Sensory evaluation test]
A sensory evaluation test was performed on the pasta with the boil obtained in Example 1 and Comparative Example 1.

(Test method)
Five sensory items were evaluated by six sensory evaluators consisting of four males and two females. The sensory items and the evaluation criteria are as shown in Table 3. And the average value of the evaluation score by six sensory evaluators was calculated | required.

(Evaluation results)
It is as showing in Table 4.

-In all the sensory items, the pasta in the rattan of Example 1 was evaluated highly compared with the pasta in the rattan of Comparative Example 1.
-With regard to the sensory item "glossy", the pasta in the rattan in Example 1 was highly appreciated because it was glossy and slippery, but in the rattan in comparative example 1, the pasta had little moisture and there was not much "gloss" So it was rated low.
-With respect to other sensory items, the pasta was highly evaluated by many raters in the broom of Example 1, but in the case of Comparative Example 1, the pasta was divided by the raters and no clear tendency was observed.

[Another embodiment]
(1) In Examples 1 and 2, a rod-shaped pasta having a time of 600 W and 7 minutes was used in a predetermined manner, but in the present invention, a time of 600 W was other than 7 minutes, ie, 2 minutes and 3 minutes, The stick pasta for 4 minutes, 5 minutes, 6 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes or 12 minutes can be carried out in the same manner as in Examples 1 and 2, and the same effect as in Examples 1 and 2 You can get For example, as shown in Tables 5 and 6.

(2) The first and second embodiments are carried out based on time at 600 W, but the present invention can be carried out similarly to the first and second embodiments based on time at 500 W, Example The same effect as in 1 and 2 can be obtained. For example, as shown in Tables 7 and 8. The boiling time at 500 W is a value obtained by adding one minute to the time at the boiling power of 600 W for the same stick-like pasta.

(3) If the cooking vessel has a configuration capable of concentrating the introduced hot water while circulating it inside and outside the vessel body, the cooking vessel other than the cooking vessel having the configuration shown in FIGS. 1 and 2 A cooking vessel can be adopted.

  INDUSTRIAL APPLICABILITY The pasta cooking method of the present invention has a high industrial utility value because the pasta can be made with good reproducibility with boil, which is easy to be entwined with the sauce and further has umami and the like.

  1 container body 2 lid 8 stick pasta 9 hot water 10 cooking container

The present invention relates to a pasta cooking method, wherein a stick pasta is cooked by a microwave oven and then cooked.
Preparing a hot water and a stick pasta for which a predetermined wattage time is prescribed in advance in a cooking vessel;
Heating the cooking vessel with a predetermined wattage by the microwave oven for a period of time only to concentrate the hot water;
And have
In the preparation step, the amount Pg of the stick-like pasta and the amount Wml of the hot water introduced into the cooking vessel,
(A) 180 + 1.5 (P-100) <W <215 + 1. 45 (P-100)
If the time is 3 minutes at 600 W or 4 minutes at 500 W, the following formula (b) is satisfied,
(B) 180 + 1.55 (P-100) <W <230 + 1.6 (P-100)
When the time is 600 W for 4 minutes or 500 W for 5 minutes, the following formula (c) is satisfied,
(C) 190 + 1.5 (P-100) <W <230 + 1. 35 (P-100)
When the boiling time is 6 minutes 5 minutes or 500W at 600W it is, satisfies the following formula (d),
(D) 190 + 1.8 (P-100) ≦ W ≦ 245 + 1.7 (P-100)
When the time is 600 W for 6 minutes or 500 W for 7 minutes, the following formula (e) is satisfied,
(E) 210 + 1.4 (P-100) <W <255 + 1.6 (P-100)
When the time is 7 minutes at 600 W or 8 minutes at 500 W, the following formula (f) is satisfied,
(F) 230 + 1.35 (P-100) W W 260 260 + 1.5 (P-100)
In the case where the time is 600 W for 8 minutes or 500 W for 9 minutes, the following formula (g) is satisfied,
(G) 240 + 1.4 (P-100) <W <285 + 1. 65 (P-100)
When the boiling time is 10 minutes 9 minutes or 500W at 600W is, it satisfies the following formula (h),
(H) 270 + 1.4 (P-100) <W <300 + 1.55 (P-100)
When the time is 10 minutes at 600 W or 11 minutes at 500 W, the following formula (i) is satisfied,
(I) 270 + 1.5 (P-100) <W <300 + 1.55 (P-100)
In the case where the time is 600 W for 11 minutes or 500 W for 12 minutes, the following formula (j) is satisfied,
(J) 295 + 1.45 (P-100) <W <320 + 1.55 (P-100)
When the boiling time is 13 minutes 12 minutes or 500W at 600W is, it satisfies the following formula (k),
(K) 300 + 1.5 (P-100) <W <325 + 1.55 (P-100)
However, and in the formula (a) ~ (k), P is Ri der 100 or more,
The cooking vessel is
It consists of an open container body and a lid which removably closes the container body,
The lid allows the boiling water generated in the container body to overflow and flow out to the upper surface of the lid. The overflow mechanism and the boiling water flowing out from the overflow mechanism are temporarily retained and evaporated. And a return reflux mechanism for returning a part into the container body.
The hot water is concentrated while being circulated inside and outside the container body,
It is characterized by

Claims (2)

In the pasta cooking method, the stick-shaped pasta is cooked by microwave oven to make pasta,
Preparing a hot water and a stick pasta for which a predetermined wattage time is prescribed in advance in a cooking vessel;
Heating the cooking vessel with a predetermined wattage by the microwave oven for a period of time only to concentrate the hot water;
And have
In the preparation step, the amount Pg of the stick-like pasta and the amount Wml of the hot water introduced into the cooking vessel,
In the case where the time is 600 W for 2 minutes or 500 W for 3 minutes, the following formula (a) is satisfied,
(A) 180 + 1.5 (P-100) <W <215 + 1. 45 (P-100)
If the time is 3 minutes at 600 W or 4 minutes at 500 W, the following formula (b) is satisfied,
(B) 180 + 1.55 (P-100) <W <230 + 1.6 (P-100)
When the time is 600 W for 4 minutes or 500 W for 5 minutes, the following formula (c) is satisfied,
(C) 190 + 1.5 (P-100) <W <230 + 1. 35 (P-100)
The following equation (d) is satisfied in the case where the time is 600 W for 5 minutes or 500 W for 6 minutes:
(D) 190 + 1.8 (P-100) ≦ W ≦ 245 + 1.7 (P-100)
When the time is 600 W for 6 minutes or 500 W for 7 minutes, the following formula (e) is satisfied,
(E) 210 + 1.4 (P-100) <W <255 + 1.6 (P-100)
When the time is 7 minutes at 600 W or 8 minutes at 500 W, the following formula (f) is satisfied,
(F) 230 + 1.35 (P-100) W W 260 260 + 1.5 (P-100)
In the case where the time is 600 W for 8 minutes or 500 W for 9 minutes, the following formula (g) is satisfied,
(G) 240 + 1.4 (P-100) <W <285 + 1. 65 (P-100)
The following equation (h) is satisfied in the case where the time is 600 W for 9 minutes or 500 W for 10 minutes.
(H) 270 + 1.4 (P-100) <W <300 + 1.55 (P-100)
When the time is 10 minutes at 600 W or 11 minutes at 500 W, the following formula (i) is satisfied,
(I) 270 + 1.5 (P-100) <W <300 + 1.55 (P-100)
In the case where the time is 600 W for 11 minutes or 500 W for 12 minutes, the following formula (j) is satisfied,
(J) 295 + 1.45 (P-100) <W <320 + 1.55 (P-100)
In the case of 12 minutes at 600 W and 13 minutes at 500 W, the following formula (k) is satisfied:
(K) 300 + 1.5 (P-100) <W <325 + 1.55 (P-100)
(However, in the above formulas (a) to (k), P is 100 or more)
A pasta cooking method characterized by The cooking vessel is
It consists of an open container body and a lid which removably closes the container body,
The lid allows the boiling water generated in the container body to overflow and flow out to the upper surface of the lid. The overflow mechanism and the boiling water flowing out from the overflow mechanism are temporarily retained and evaporated. And a return reflux mechanism for returning a part into the container body.
The hot water is concentrated while being circulated inside and outside the container body,
The pasta cooking method according to claim 1.

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