JP7381803B1 - Food with microwave cooking instructions - Google Patents

Abstract

[Problem] To provide a food that does not require refrigeration for preservation and allows for the preparation of pasta dishes of excellent quality with reduced work. [Solution] The food with instructions for microwave cooking is used for cooking dried pasta in diluted pasta sauce by microwave heating, includes a seasoning liquid and solid ingredients, and contains a seasoning liquid and a solid ingredient. a pasta sauce that is diluted to produce the pasta sauce dilution containing the water dilution of the seasoning liquid and the solid ingredients; an amount of water to dilute the pasta sauce; and instructions describing heating conditions and steaming conditions for the diluted pasta sauce, and the diluted pasta sauce produced when the pasta sauce is diluted with the amount of water specified in the instructions is 25% The viscosity of the water diluted liquid at 25°C is 130 mPa·s or less, and the soluble solids concentration of the water diluted liquid at 25°C is 16% by mass or less. [Selection diagram] None

Description

Application of Article 30, Paragraph 2 of the Patent Act 1. November 16, 2022 Published in presentation materials 2. December 23, 2022 Others As per the appendix Published in the publications listed in the appendix 3. February 3, 2023 Others As per the attachment Announcement on the website listed in the attachment 4. February 16, 2023 Announcement on the website listed in the attachment as other attachments 5. March 13, 2023 At the Packit presentation (new product presentation) 6. March 13, 2023 Announced at nationwide sales 7. April 1, 2023 Announced in the advertisement listed in the attached sheet 8. April 27, 2023 Others As shown in the attached sheet Announced in the program listed in the attached sheet Special Article 30 article is missing

TECHNICAL FIELD The present invention relates to a food product with instructions for cooking in a microwave oven.

BACKGROUND ART Conventionally, a method using dried pasta and a retort pouch containing pasta sauce has been widely used as a simple method for preparing pasta dishes. However, in order to make dried pasta edible, various operations are required, such as preparing hot water, boiling the pasta in the hot water, and then draining the pasta. Moreover, in order to make pasta sauce into an edible state, it is necessary to prepare hot water and boil the retort pouch in hot water.

In recent years, there has been an increasing demand to further reduce the work involved in cooking. Under such circumstances, frozen foods made by freezing gelatinized pasta and pasta sauce are becoming widespread as foods that can be eaten by cooking in a microwave oven. However, such frozen food occupies a large space in the freezer because frozen pasta is bulky.

Further, a food for microwave cooking that includes dried pasta, powdered pasta sauce, and a container containing these has also been proposed (Patent Document 1). This microwaveable food can be eaten by adding water and powdered pasta sauce to a container containing dried pasta and then heating it in a microwave. Since such foods for microwave cooking can be stored at room temperature, they do not occupy space in the refrigerator.

Japanese Patent Application Publication No. 2011-211974

An object of the present invention is to provide a food product that does not require refrigeration for preservation and allows pasta dishes of excellent quality to be prepared with reduced work.

According to one aspect of the present invention, there is provided a food product with microwave cooking instructions for use in cooking dried pasta in a diluted pasta sauce by microwave heating, the food product comprising a seasoning liquid and a solid ingredient; a pasta sauce that is diluted with water to produce the diluted pasta sauce containing a water diluted solution of the seasoning liquid and the solid ingredients, an amount of water to dilute the pasta sauce, and the dried pasta. and instructions describing heating conditions and steaming conditions for the diluted pasta sauce, and the diluted pasta sauce produced when the pasta sauce is diluted with the amount of water specified in the instructions, There is provided a food product with microwave cooking instructions, wherein the viscosity of the water diluted liquid at 25°C is 130 mPa·s or less, and the soluble solids concentration of the water diluted liquid at 25°C is 16% by mass or less.

According to another aspect of the invention, there is provided a food product with microwave cooking instructions for use in cooking dried pasta in a pasta sauce dilution by microwave heating, the food comprising a water dilution of a seasoning liquid and a solid ingredient. and instructions describing heating conditions and steaming conditions for the diluted pasta sauce containing the dried pasta, and the diluted water solution has a viscosity of 130 mPa at 25°C. - A food product with instructions for microwave cooking is provided, which has a soluble solid content concentration of 16% by mass or less at 25°C.

According to still another aspect of the present invention, the heating conditions include heating time in a microwave oven, and the steaming conditions include a time period for leaving the microwave oven in a refrigerator according to any of the above aspects. Food is provided with cooking instructions.

According to still another aspect of the present invention, there is provided a food product with microwave cooking instructions according to the above aspect, in which the ratio of the standing time to the heating time is within a range of 0.1 to 3.3.

According to still another aspect of the present invention, there is provided a food product with microwave cooking instructions according to any of the above aspects, wherein the total of the heating time and the standing time is within a range of 5 to 18 minutes.

According to yet another aspect of the invention, there is provided a food product with microwave cooking instructions according to any of the above aspects, wherein the instructions further include an amount of the dried pasta to be heated with the pasta sauce dilution. provided.

Alternatively, according to still another aspect of the present invention, there is provided a food product with microwave cooking instructions according to any of the above aspects, further comprising the dried pasta.

According to still another aspect of the present invention, the amount of the water diluent is within a range of 1.5 to 3.0 times the amount of the dried pasta on a mass basis. Food will be provided with microwave cooking instructions.

According to the present invention, there is provided a food that does not require refrigeration for preservation and allows for the preparation of pasta dishes of excellent quality with reduced work.

Embodiments of the present invention will be described below.

(1) First Embodiment The food with instructions for microwave cooking according to the first embodiment of the present invention (hereinafter may be abbreviated as food with instructions) is a method of cooking dried pasta in a diluted pasta sauce by microwave heating. It is used for cooking. This food with instructions includes pasta sauce and instructions. The pasta sauce is contained in a container. As will be described later, this food product with instructions assumes that the user will separately prepare dried pasta and that the user will dilute the pasta sauce with water to obtain a diluted pasta sauce.

・Pasta sauce Pasta sauces include, for example, cream-based sauces used for cream-based pasta dishes such as carbonara pasta, tomato-based sauces used for tomato-based pasta dishes such as bolognese pasta, and oil-based sauces such as aglio olio e peperoncino. These are oil-based sauces used for pasta dishes, or other sauces used for other pasta dishes such as Genovese pasta, cod roe pasta, and mentaiko pasta.

Pasta sauce includes a seasoning liquid and solid ingredients. The pasta sauce is diluted with water to produce a diluted pasta sauce containing a water diluted seasoning liquid and solid ingredients.

Here, the "solid ingredients" are prepared by diluting pasta sauce with the amount of water specified in the instructions to produce a diluted pasta sauce, and setting the temperature of this diluted pasta sauce to 60°C. This refers to the substance that remains on the mesh when it is supplied to a mesh with an opening of 1 mm and then left to stand for 5 minutes (hereinafter, this operation is referred to as "solid-liquid separation").

The solid ingredients include, for example, one or more of meat, seafood, eggs, algae, grains, potatoes and starches, beans, seeds, mushrooms, vegetables, and fruits.

The seasoning liquid corresponds to pasta sauce minus the solid ingredients. Note that the water diluted seasoning liquid corresponds to a diluted pasta sauce with solid ingredients removed. The seasoning liquid contains water and seasoning ingredients. Seasoning components include, for example, fats and oils, extracts extracted from foodstuffs, fine foods with smaller dimensions compared to the above solid ingredients, eluates from the solid ingredients or fine foods, seasonings, and food additives. 1 or more.

Pasta sauces include, for example, meat, processed meat products, processed egg yolk products, cheese, processed milk products, seafood, fish eggs, processed seafood products, animal fats and oils, vegetable oils, processed oil products, vegetables, processed vegetable products, and herbs. Processed products, processed seed products, wines, miso, pastes, thickeners, salt, sugar, sugar alcohols, sweeteners such as sorbitol, extract seasonings, seasonings such as amino acids, spices, flavor oils, fragrances, colorings The composition contains one or more, preferably a plurality of, selected from a yeast preparation, an emulsifier, and an antioxidant.

The pasta sauce is prepared so that when diluted with the amount of water specified in the instructions, the viscosity of the diluted water solution at 25° C. is 130 mPa·s or less. The pasta sauce is preferably prepared so that the viscosity of the water diluted solution at 25°C is 50 mPa·s or less. The pasta sauce is prepared such that the viscosity of the water diluted solution at 25° C. is, for example, 1 mPa·s or more, typically 2 mPa·s or more.

If the viscosity of the diluted water solution is increased too much, the mixture containing the diluted pasta sauce and pasta will be difficult to flow when heated when cooked according to the instructions in the instructions. As a result, in the resulting pasta dish, at least a portion of the pasta will be in a state of solidification, for example, in the form of bundles. Pasta in this state is hard because it does not return sufficiently. Furthermore, due to insufficient water absorption of the pasta, the amount of water in the pasta sauce becomes excessive, and the pasta sauce is not sufficiently entwined with the pasta.

The pasta sauce is prepared so that when diluted with the amount of water specified in the instructions, the soluble solids concentration of the water diluted solution at 25° C. is 16% by mass or less. The pasta sauce is preferably prepared such that the soluble solids concentration of the water diluted solution at 25°C is 5% by mass or less. The pasta sauce is prepared such that the soluble solids concentration of the water diluted solution at 25° C. is, for example, 1% by mass or more, typically 2% by mass or more.

If the soluble solids concentration of the water diluent is excessively high, the pasta will not absorb enough water during heating and steaming when cooked according to the instructions in the instructions. Pasta that does not absorb enough water is hard because it does not return sufficiently. Furthermore, due to insufficient water absorption of the pasta, the amount of water in the pasta sauce becomes excessive, and the pasta sauce is not sufficiently entwined with the pasta.

- Container The container containing the pasta sauce is, for example, a bag. The bag is, for example, a three-sided sealed bag, a pillow bag, or a standing pouch.

If the container containing the pasta sauce is a standing pouch, the standing pouch can preferably be used as a container for cooking dried pasta in a pasta sauce dilution, as described below. Such a standing pouch, according to one example, has an easy-open structure, a reseal structure, and a vapor vent.

Some easy-open structures facilitate the creation of an opening in the top of the standing pouch that is generally parallel to the bottom edge by a user's tearing action. According to one example, the easy-open structure is a notch provided on the upper side of the standing pouch. Regarding the standing pouch, the terms "upper", "upper", "lower", "lower", and "side" are used with the assumption that the standing pouch is in an upright position.

The resealing structure allows an opened standing pouch to be resealed. The resealing structure is provided below the portion where the opening is to be created. The resealing structure is, according to one example, a zipper-like structure. With such a sealing member, an opened standing pouch can be sealed.

The steam outlet is a part provided with a steam outlet or a part that generates a steam outlet in response to an increase in internal pressure. According to one example, the steam exhaust part is a part of the resealing structure in which some parts are not completely sealed, or the sealing force is small compared to other parts. This is the part that was processed like this.

According to another example, the container containing pasta sauce is a combination of a bottomed cylindrical container body and a lid that closes the opening of the container body. The container body is, for example, a plastic molded article, a metal can, or a glass bottle. The lid body is, for example, a film that is heat-sealed to a plastic molded product, a metal plate that is attached to a metal can by tightening, or a molded product that is attached to a plastic molded product, metal can, or glass bottle by screwing or fitting. It is.

According to yet another example, the container containing pasta sauce includes a primary container containing pasta sauce and a secondary container containing the primary container. The primary container is, for example, a combination of a container body and a lid, or a bag. The secondary container is, for example, a box or bag containing the primary packaging, or a film or sheet surrounding the primary packaging.

It should be noted that a container-packed food product in which pasta sauce is contained in a container or a primary container is a container-packed food product that has been subjected to heat sterilization treatment, for example, retort processing.

When cooking dried pasta in a diluted pasta sauce, the pasta sauce is transferred, for example, from the container or primary container containing it to another container. The container or primary container containing the pasta sauce may be used as a container for cooking dried pasta in the pasta sauce dilution. That is, the heating cooking container may be different from the distribution container used for distributing the pasta sauce, and the distribution container may be used as the heating cooking container.

Preferably, the cooking container can be sealed so that steam fills the head space during cooking and the pressure in the head space is higher than atmospheric pressure.

For example, when the cooking container includes a container body and a lid, the lid is preferably a molded product that is attached to the container body by screwing or fitting. In this case, in order to prevent the pressure in the head space from becoming excessively high, the lid body is preferably provided with a valve that opens or increases the degree of opening in response to an increase in the pressure in the head space. .

Alternatively, when the heating cooking container is a bag, it is preferable that the bag can be sealed with a zipper or the like. This bag is preferably provided with a steam outlet to prevent the internal pressure from becoming excessively high, or is preferably one that generates a steam outlet in response to an increase in the internal pressure. Further, when the heating cooking container is a bag, it is preferable that the heating cooking container is a standing pouch so that the bag can stand on its own inside the microwave oven during cooking.

By using a container made of packaging material that can be heated in a microwave oven, the diluted pasta sauce can be irradiated with microwaves even when the container is sealed.

- Dried pasta As mentioned above, the user prepares the dried pasta separately from the food with instructions. An example of dried pasta is long pasta. For example, long pasta has a substantially cylindrical shape. Here, as an example, it is assumed that the dried pasta is a substantially cylindrical long pasta with no grooves on the side surface.

The diameter of the long pasta is preferably within the range of 0.9 to 2.0 mm, more preferably within the range of 1.4 to 1.7 mm. For pasta dishes that are eaten hot, it is common to use long pasta with a larger diameter than for cold pasta dishes. However, if long pasta with a large diameter is used, the minimum cooking time will be longer than if long pasta with a small diameter is used.

- Instructions According to one example, the instructions are printed parts provided on the above-mentioned container, the primary container or the secondary container. The instructions are, according to another example, a label comprising a printed part and affixed to the container, the primary container or the secondary container. The instructions are, according to yet another example, a booklet or a card containing a printed section.

The instructions describe the amount of water to dilute the pasta sauce and the heating and steaming conditions for the diluted pasta sauce with dried pasta. Here, the instructions further state the amount of dry pasta to heat with the pasta sauce dilution.

The amount of dried pasta stated in the instructions is preferably in the range of 80 to 120 g, more preferably in the range of 90 to 110 g, when the pasta sauce is for a single serving pasta dish. According to one example, if the pasta sauce is for a single serving pasta dish, the amount of dry pasta listed in the instructions is 100g. If the pasta sauce is for a pasta dish with two or more servings, the amount of dried pasta listed in the instructions must be within the range given above for the pasta sauce with one serving, multiplied by the number of people. It is preferable that the

Preferably, the instructions contain information about the type of dried pasta that should be used. For example, if long pasta is to be used as the dried pasta, the instructions preferably indicate that long pasta should be used by text, diagrams, or a combination thereof. Furthermore, when long pasta is to be used as the dried pasta, it is preferable that the instructions include a recommended value or range of values for its diameter (or thickness). The numerical value or numerical range stated in the instructions is preferably within the range mentioned above for the diameter of long pasta.

The instructions state that the amount of water used to dilute the pasta sauce should be 1.5 to 3.0 times the amount of dried pasta, based on mass. It is preferable that the amount is within the range of 2.0 to 2.5 times.

The heating conditions listed in the instructions include using a microwave for cooking. Preferably, the instructions indicate that the microwave oven should be used by text, graphics, or a combination thereof.

The heating conditions listed in the instructions include heating time. Note that the "heating time" is the time from the start to the end of microwave heating in the microwave oven.

This heating time is set to end before the dried pasta returns to an edible state. If the pasta sauce is for single-serving pasta dishes, the instructions preferably indicate a heating time in the range of 3 to 10 minutes, and preferably in the range of 4 to 8 minutes. It is more preferable that it is described. Note that when the pasta sauce is for a pasta dish for two or more people, the heating time stated in the instructions is usually longer than the heating time when the pasta sauce is for a pasta dish for one person.

Microwave ovens vary in output. Therefore, it is preferable that the instructions include heating time for each output. According to one example, the instructions include a first heating time when the output of the microwave oven is a first output, for example 500W, and a second heating time when the output of the microwave oven is higher than the first output. The second heating time when the output is 600 W, for example, is described. The first heating time and the second heating time may be equal or different. In the latter case, the second heating time is typically shorter than the first heating time. However, if the total time of the heating time and the steaming time can be made sufficiently short, the first heating time may be shorter than the second heating time. In addition, the heating time by a microwave oven may be described in the instruction sheet regardless of the output of the microwave oven.

The steaming conditions listed in the instructions include steaming time. As mentioned above, the microwave heating in the microwave ends before the dried pasta is ready for consumption. If sufficient steaming is performed after microwave heating in a microwave oven, gelatinization and water absorption of the pasta will progress, and the pasta will become edible.

The steaming time specified in the instructions is, for example, a time that ensures that the pasta is edible. That is, the steaming time specified in the instructions is the time that makes it possible to reliably obtain a pasta dish in which the pasta is well rehydrated.

The steaming conditions described in the instructions preferably include the time the product is left in the microwave oven as the steaming time. Moreover, in this case, it is preferable that the instructions further state that after heating in the microwave oven, the food should be steamed in the refrigerator without opening the door of the microwave oven.

When microwave heating is performed using a microwave oven, the head space of the cooking container is first filled with steam, and then the steam is released from the cooking container. The steam released from the cooking container warms the interior space of the microwave oven. Therefore, if the food is steamed inside the refrigerator without opening the door of the microwave oven after being heated in the microwave oven, the temperature of the product can be lowered more gently than if it is steamed outside the refrigerator.

The instructions preferably state the steaming time (or standing time) in the range of 0.5 to 10 minutes, and preferably in the range of 1 to 9 minutes. More preferred.

As mentioned above, the power output of microwave ovens varies. Therefore, it is preferable that the instructions include the steaming time for each output. According to one example, the instructions include a first steaming time when the output of the microwave oven is a first output, for example 500W, and a second steaming time when the output of the microwave oven is higher than the first output. The second steaming time when the output is 600W, for example, is described. Note that the instructions may include the steaming time regardless of the output of the microwave oven.

The ratio of steaming time (or standing time) to heating time is preferably within the range of 0.1 to 3.3.

The total of heating time and steaming time (or standing time) is preferably within the range of 6 to 20 minutes, and more preferably within the range of 8 to 15 minutes.

In addition, when the dried pasta is a substantially cylindrical long pasta with one or more grooves on the side surface, for example, one or more grooves extending along the length direction, that is, quick-boiled pasta, the dried pasta is Compared to the case of a substantially cylindrical long pasta without grooves on the side surface, gelatinization and water absorption of the pasta proceed more quickly. The instructions may also mention shorter cooking times, shorter steaming times, or both for quick-boiled pasta. Alternatively, the instructions may further state that for quick-boiled pasta, steaming can be omitted. Alternatively, the instructions may further include shorter cooking times and the ability to omit steaming for quick-boiled pasta.

Preferably, the instructions include mixing the pasta and pasta sauce before eating. For example, the instructions preferably include mixing the pasta and pasta sauce prior to transferring the pasta dish from the cooking container to the plate. By mixing pasta and pasta sauce, the entanglement of pasta sauce with pasta is further improved.

-Cooking method When using the above-mentioned food with instructions, for example, pasta dishes can be prepared by the following method. Here, it is assumed that the distribution container containing pasta sauce in the food with instructions can be used as a cooking container. Further, here, it is assumed that the dried pasta is a substantially cylindrical long pasta with no grooves on the side surface.

First, as dried pasta, long pasta whose diameter (or thickness) is equal to the value recommended by the instructions or within the value range recommended by the instructions is prepared. Then, measure out the amount of long pasta specified in the instructions.

Also, measure out the amount of water specified in the instructions and open the container containing the pasta sauce. Then, put water and dried pasta into a container. If the dried pasta is long compared to the dimensions of the container, the dried pasta can be folded, for example, in half and placed in the container.

Next, seal the container and mix the water and pasta sauce. For example, if the container is a bag, lightly rub it. This provides a pasta sauce dilution and distributes the pasta sauce dilution throughout the dried pasta.

Next, the container is placed in the microwave oven, and microwave heating is performed according to the heating time specified in the instructions. Then, without opening the microwave door, leave the container in the microwave according to the steaming time specified in the instructions.

Then, take the container out of the microwave and open it. Next, the pasta and pasta sauce are mixed well in the container, and then the pasta dish is transferred from the container to a plate.

-Effects In the above-mentioned food with instructions, the containerized food in which pasta sauce is contained in a container or a primary container is a retort food that has been subjected to heat sterilization treatment, for example, a retort food that has been subjected to retort treatment. Such packaged foods do not require refrigeration for preservation. In particular, when the above-mentioned containerized food can be stored at room temperature like a retort food, refrigeration is not necessary for storage. In addition, when cooking pasta dishes using the above-mentioned food with instructions, dry pasta is used, which does not require freezing or refrigeration. That is, these pasta sauces and pastas do not take up space in the freezer or refrigerator. In particular, if the containerized food mentioned above can be stored at room temperature like a retort food, pasta can also be stored at room temperature, so it does not occupy space in a freezer or refrigerator.

Furthermore, by using the above-mentioned food with instructions, pasta dishes can be prepared in the above-described manner. That is, by using the above-mentioned food with instructions, it becomes possible to cook pasta dishes with reduced work.

Furthermore, by using the above-mentioned food with instructions, it is possible to prepare pasta dishes of excellent quality, as explained below.

In order to obtain a pasta dish in which the pasta sauce is well mixed with the pasta using the above-mentioned cooking method, it is desirable to reduce the water content of the diluted pasta sauce. However, if this amount of water is reduced, the pasta may not return to its original state sufficiently, and the pasta sauce may become insufficiently entangled with the pasta. Furthermore, if the pasta is heated for a long time in order to sufficiently rehydrate it, the pasta dish may become burnt.

In the above-mentioned food with instructions, the instructions describe heating conditions and steaming conditions for diluted pasta sauce containing dried pasta. When cooking is carried out by combining heating and steaming, the gelatinization and water absorption of the pasta can proceed not only during heating but also during steaming, so that the heating time can be shortened. Therefore, it is possible to prevent the pasta dish from burning.

Furthermore, in the pasta sauce dilution, the water dilution it contains has sufficiently low viscosity and soluble solids concentration at 25°C. Therefore, the mixture containing the diluted pasta sauce and pasta can be sufficiently fluidized during heating, and the gelatinization and water absorption of the pasta can be sufficiently progressed during heating and steaming. In the resulting pasta dish, the diluted water solution is concentrated by the water absorption and evaporation of the pasta, and the pasta sauce is sufficiently entwined with the pasta, so the viscosity and soluble solid content of the diluted water solution before heating is Despite its low concentration, it has a strong taste.

In this way, the above-mentioned food with instructions does not require freezing or refrigeration for preservation, and it is possible to prepare pasta dishes of excellent quality with reduced work.

Further, the above-mentioned food with instructions assumes that the user dilutes the pasta sauce with water when cooking a pasta dish. Therefore, this food with instructions has a small mass and volume. Therefore, this food with instructions can be transported efficiently, and a large number can be stored in a small space.

(2) Second Embodiment The food with instructions according to the second embodiment of the present invention is the same as the food with instructions according to the first embodiment except for the following points. That is, the food with instructions according to the second embodiment contains the above-mentioned diluted pasta sauce instead of pasta sauce. Further, the instructions included in the food with instructions according to the second embodiment are the same as the instructions included in the food with instructions according to the first embodiment, except that matters regarding dilution of pasta sauce with water are not described. It is similar to calligraphy. A pasta dish using this food with instructions can be prepared in the same manner as described in the first embodiment, except that the pasta sauce is not diluted with water.

Like the food with instructions according to the first embodiment, this food with instructions does not require refrigeration for storage, and it is possible to prepare pasta dishes of excellent quality with reduced work. Similarly to the food with instructions according to the first embodiment, this food with instructions also does not require refrigeration for storage if the containerized food can be stored at room temperature like a retort food.

Moreover, since the pasta sauce is diluted with water, this food with instructions has a larger mass and volume compared to the food with instructions according to the first embodiment. However, cooking a pasta dish using this food with instructions is simpler than cooking a pasta dish using the food with instructions according to the first embodiment because the pasta sauce is not diluted with water. .

(3) Modifications The food with instructions according to the first and second embodiments can be modified in various ways. For example, the food with instructions according to the first or second embodiment may further include the above-mentioned dried pasta. If the food with instructions also contains a suitable amount of dried pasta, the instructions do not provide information regarding the amount of dried pasta that should be cooked with the pasta sauce diluent or the type of dried pasta that should be used as the dried pasta. Good too.

<1> Test A
In order to investigate the effect of steaming on the quality of pasta dishes, the following test was conducted.

<1.1> Test A1
As a pasta sauce, carbonara sauce whose formulation is shown in Table 1 below was prepared.

In addition, as dried pasta, a substantially cylindrical long pasta with a thickness of 1.6 mm and no grooves on the side was prepared.

Next, 100 g of pasta sauce, 160 mL of water, and 100 g of dried pasta were put into a standing pouch, and the standing pouch was sealed. The dried pasta was folded in half and placed in a standing pouch. Further, the standing pouch was sealed to create a steam outlet for discharging steam filling the inside to the outside during heating.

Next, the standing pouch was lightly rubbed. As a result, a diluted pasta sauce made by mixing water and pasta sauce was obtained, and the diluted pasta sauce was distributed throughout the dried pasta.

Next, the standing pouch containing the dried pasta and diluted pasta sauce was placed inside a microwave oven and heated in the microwave for 5 minutes and 30 seconds at an output of 600W. Subsequently, this was left in the microwave oven for 7 minutes and 30 seconds without opening the microwave door.

Thereafter, the standing pouch was taken out of the microwave oven and opened. Next, the pasta and pasta sauce were mixed well in the standing pouch, and then the pasta dish was transferred from the container to a plate.

The pasta dishes thus obtained were visually observed and the degree of return of the pasta was confirmed.

A diluted pasta sauce similar to that prepared in cooking this pasta dish was also prepared and subjected to solid-liquid separation. The temperature of the water diluted solution thus obtained was controlled at 25° C., and its viscosity, soluble solid content concentration, and salt concentration were measured. The viscosity was measured using a TVC-10 viscometer manufactured by Toki Sangyo Co., Ltd. The soluble solids concentration was measured using PAL-1 manufactured by Atago. The results are shown in Table 2 below.

<1.2> Test A2
A pasta dish was prepared in the same manner as Test A1, except that the standing pouch was not left in the microwave oven after microwave heating was completed. The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<1.3> Test A3
A pasta dish was cooked in the same manner as Test A1, except that the microwave heating time was 8 minutes and the standing pouch was not left in the microwave oven after the microwave heating was completed. The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<1.4> Evaluation A
The pasta dishes obtained in Tests A1 to A3 were evaluated based on the following criteria.

・Condition of pasta ◎: Softer than al dente.
○: Al dente.
△: Harder than al dente, but has returned sufficiently.
×: Return is insufficient.

・Content: ○: Almost no sauce is loose from the pasta on the plate.
△: There is a slight amount of sauce that is released from the pasta on the plate.
×: A lot of sauce was released from the pasta on the plate.

The evaluation results are shown in Table 3 below.

As shown in Table 3, when the heating time was 5 minutes and 30 seconds and no steaming was performed, the pasta did not become clumped together or burnt, but the pasta did not return to its original state. It was undercooked and there was a lot of sauce loose from the pasta on the plate. In addition, when the heating time was 8 minutes and no steaming was performed, the pasta did not become clumped together, and although there was almost no sauce loose from the pasta on the plate, the pasta Return was insufficient and scorching occurred. On the other hand, if the heating time is 5 minutes 30 seconds and the steaming time is 7 minutes 30 seconds, the pasta will not become clumped together or burnt, and the pasta will return sufficiently. There was almost no sauce free from the pasta on the plate.

<2> Test B
The following test was conducted to investigate the effect of the amount of water diluent on the quality of pasta dishes.

<2.1> Test B1
As a pasta sauce, carbonara sauce whose formulation is shown in Table 1 above was prepared. Here, the pasta sauce was prepared three times to obtain the first to third carbonara sauces.

Next, a pasta dish was prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as pasta sauces, and the amounts of pasta sauce and water were changed as follows. Ta. That is, the amount of pasta sauce and the amount of water are adjusted so that the amount of water per 100 parts by mass of pasta sauce is 160 parts by mass, and the amount of water diluted liquid obtained by solid-liquid separation of the diluted pasta sauce is 150 g. did. In addition, in the diluted pasta sauce prepared by mixing the pasta sauce and water whose amounts were adjusted as described above, the amount of solid ingredients obtained by solid-liquid separation was 6 g on average.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.2> Test B2
A pasta dish was prepared in the same manner as Test A1, except that the first to third carbonara sauces were used as pasta sauces, and the amounts of pasta sauce and water were changed as follows. That is, the amount of pasta sauce and the amount of water are adjusted so that the amount of water per 100 parts by mass of pasta sauce is 160 parts by mass, and the amount of water diluted liquid obtained by solid-liquid separation of the diluted pasta sauce is 200 g. did. In addition, in the diluted pasta sauce prepared by mixing the pasta sauce and water whose amounts were adjusted as described above, the amount of solid ingredients obtained by solid-liquid separation was 8 g on average.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.3> Test B3
A pasta dish was prepared in the same manner as Test A1, except that the first to third carbonara sauces were used as pasta sauces, and the amounts of pasta sauce and water were changed as follows. That is, the amount of pasta sauce and the amount of water are such that the amount of water per 100 parts by mass of pasta sauce is 160 parts by mass, and the amount of water diluted liquid obtained by solid-liquid separation of the diluted pasta sauce is about 250 g. Adjusted. In addition, in the diluted pasta sauce prepared by mixing the pasta sauce and water whose amounts were adjusted as described above, the amount of solid ingredients obtained by solid-liquid separation was 10 g on average.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.4> Test B4
A pasta dish was prepared in the same manner as Test A1, except that the first to third carbonara sauces were used as pasta sauces, and the amounts of pasta sauce and water were changed as follows. That is, the amount of pasta sauce and the amount of water were adjusted so that the amount of water per 100 parts by mass of pasta sauce was 160 parts by mass, and the amount of water diluted liquid obtained by solid-liquid separation of the diluted pasta sauce was 270 g. did. In addition, in the diluted pasta sauce prepared by mixing the pasta sauce and water whose amounts were adjusted as described above, the amount of solid ingredients obtained by solid-liquid separation was 11 g on average.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.5> Test B5
A pasta dish was prepared in the same manner as Test A1, except that the first to third carbonara sauces were used as pasta sauces, and the amounts of pasta sauce and water were changed as follows. That is, the amount of pasta sauce and the amount of water are adjusted so that the amount of water per 100 parts by mass of pasta sauce is 160 parts by mass, and the amount of water diluted liquid obtained by solid-liquid separation of the diluted pasta sauce is 300 g. did. In addition, in the pasta sauce diluted product prepared by mixing the pasta sauce and water whose amounts were adjusted as described above, the amount of solid ingredients obtained by solid-liquid separation was 12 g on average.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.6> Test B6
As a pasta sauce, Bolognese sauce whose formulation is shown in Table 4 below was prepared. Here, the pasta sauce was prepared three times to obtain the first to third bolognaise sauces.

A pasta dish was prepared in the same manner as Test A1, except that the first to third bolognaise sauces were used as pasta sauces. In addition, in the pasta sauce diluted product prepared by mixing pasta sauce and 160 g of water, the amounts of the water diluted solution obtained by solid-liquid separation and the solid ingredients were 214 g and 46 g on average, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.7> Test B7
As a pasta sauce, peperoncino sauce whose formulation is shown in Table 5 below was prepared. Here, the pasta sauce was prepared three times to obtain the first to third peperoncino sauces.

A pasta dish was prepared in the same manner as Test A1 except that the first to third peperoncino sauces were used as pasta sauces and the amount of pasta sauce was 70 g. In addition, in the pasta sauce diluted product obtained by mixing the above amount of pasta sauce and 160 g of water, the amounts of the water diluted liquid and solid ingredients obtained by solid-liquid separation were 215 g and 15 g on average, respectively. .

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.8> Test B8
As a pasta sauce, cod roe sauce whose formulation is shown in Table 6 below was prepared. Here, the pasta sauce was prepared three times to obtain the first to third cod roe sauces.

A pasta dish was prepared in the same manner as Test A1, except that the first to third cod roe sauces were used as pasta sauces and the amount of pasta sauce was 70 g. In addition, in the pasta sauce diluted product obtained by mixing the above amount of pasta sauce and 160 g of water, the amounts of the water diluted liquid and solid ingredients obtained by solid-liquid separation were 204 g and 26 g on average, respectively. .

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<2.9> Evaluation B
The pasta dishes obtained in Tests B1 to B8 were evaluated using the same criteria as Test A. The evaluation results are shown in Table 7 below.

In each of Tests B1 to B8, three pasta dishes were cooked using three pasta sauces. Since the evaluation results for these three pasta dishes were equal to each other, Table 7 does not list the evaluation results for the three pasta dishes individually, but instead lists them collectively.

As shown in Table 7, when the amount of the diluted water solution is within the range of 1.5 to 3.0 times the amount of dried pasta on a mass basis, the pasta becomes clumped together in bundles. There was no burning or burning, the pasta reconstituted well, and there was very little sauce loose from the pasta on the plate. In particular, when the amount of water diluted liquid is in the range of 2.0 to 2.7 times the amount of dried pasta on a mass basis, the pasta can be returned to al dente or softer state. In addition, it was possible to achieve a state in which almost no sauce was released from the pasta on the plate.

<3> Test C
The following test was conducted to investigate the effect of the viscosity of the water dilution on the quality of pasta dishes.

<3.1> Test C1
As a pasta sauce, carbonara sauce whose formulation is shown in Table 1 above was prepared. Here, the pasta sauce was prepared three times to obtain the fourth to sixth carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that the fourth to sixth carbonara sauces were used as the pasta sauces. The diluted pasta sauce obtained in the cooking of these pasta dishes has an average viscosity and soluble solids concentration (hereinafter sometimes referred to as Brix) of the water diluted solution at 25°C of 7 mPa·s and 5.7%, respectively. Met.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.2> Test C2
The pasta sauce was prepared as shown in Table 1 above, except that 0.23 parts by mass of a thickener that does not affect the soluble solids concentration was added, and the amount of water was reduced by this amount. Carbonara sauce was prepared using the same formulation. Here, the pasta sauce was prepared three times to obtain seventh to ninth carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 7 to No. 9 carbonara sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 38 mPa·s and 5.8% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.3> Test C3
As a pasta sauce, the above-mentioned thickener, which does not affect the soluble solids concentration, was further added in an amount of 0.31 parts by mass, and the amount of water was reduced by this amount, as shown in Table 1 above. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 10th to 12th carbonara sauces.

Next, a pasta dish was prepared in the same manner as Test A1 except that No. 10 to No. 12 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 53 mPa·s and 6.2% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.4> Test C4
As a pasta sauce, the above-mentioned thickener which does not affect the soluble solid content concentration was further added in an amount of 0.42 parts, and the amount of water was reduced by this addition amount as shown in Table 1 above. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 13th to 15th carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 13 to No. 15 carbonara sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 129 mPa·s and 5.9% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.5> Test C5
As a pasta sauce, the above-mentioned thickener, which does not affect the soluble solid content concentration, was further added in an amount of 0.52 parts by mass, and the amount of water was reduced by this addition amount, as shown in Table 1 above. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 16th to 18th carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 16 to No. 18 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 190 mPa·s and 5.8% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.6> Test C6
As a pasta sauce, the above-mentioned thickener, which does not affect the soluble solids concentration, was further added in an amount of 0.83 parts by mass, and the amount of water was reduced by this amount, as shown in Table 1 above. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 19th to 21st carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that the 19th to 21st carbonara sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 418 mPa·s and 5.8% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.7> Test C7
As a pasta sauce, Bolognese sauce whose formulation is shown in Table 4 above was prepared. Here, the pasta sauce was prepared three times to obtain the fourth to sixth Bolognese sauces.

Next, a pasta dish was prepared in the same manner as Test B6 except that No. 4 to No. 6 Bolognese sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 7 mPa·s and 9.3% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.8> Test C8
As a pasta sauce, peperoncino sauce whose formulation is shown in Table 5 above was prepared. Here, the pasta sauce was prepared three times to obtain the fourth to sixth peperoncino sauces.

Next, a pasta dish was prepared in the same manner as Test B7 except that No. 4 to No. 6 Peperoncino sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 4 mPa·s and 3.9%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.9> Test C9
As a pasta sauce, cod roe sauce whose formulation is shown in Table 6 above was prepared. Here, the pasta sauce was prepared three times to obtain the fourth to sixth cod roe sauces.

Next, pasta dishes were prepared in the same manner as Test B8 except that the fourth to sixth cod roe sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 5 mPa·s and 3.1%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<3.10> Evaluation C
The pasta dishes obtained in Tests C1 to C9 were evaluated using the same criteria as Test A. The evaluation results are shown in Table 8 below.

In each of Tests C1 to C9, three pasta dishes were cooked using three pasta sauces. Since the evaluation results for these three pasta dishes were equal to each other, Table 8 does not list the evaluation results for the three pasta dishes individually, but instead lists them all together.

As shown in Table 8, when the viscosity of the water-diluted liquid increased, the pasta did not return to its original state or the sauce was not sufficiently entangled with the pasta, and the pasta became clumped together.

<4> Test D
The following test was conducted to investigate the effect of the soluble solids concentration of the water diluted solution on the quality of pasta dishes.

<4.1> Test D1
As a pasta sauce, carbonara sauce whose formulation is shown in Table 1 above was prepared. Here, the pasta sauce was prepared three times to obtain the 22nd to 24th carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 22 to No. 24 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 7 mPa·s and 5.7%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.2> Test D2
The pasta sauce was the same as shown in Table 1 above, except that 12.5 parts by mass of water-soluble dietary fiber, which does not affect viscosity, was further added, and the amount of water was reduced by this amount. Carbonara sauce was prepared using the following formula. Here, the pasta sauce was prepared three times to obtain the 25th to 27th carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 25 to No. 27 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 8 mPa·s and 10.7%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.3> Test D3
The pasta sauce was prepared as shown in Table 1 above, except that 17.5 parts by mass of the water-soluble dietary fiber, which does not affect viscosity, was further added, and the amount of water was reduced by this amount. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 28th to 30th carbonara sauces.

Next, a pasta dish was prepared in the same manner as Test A1 except that No. 28 to No. 30 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 8 mPa·s and 13.7%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.4> Test D4
The pasta sauce was prepared in the same manner as shown in Table 1 above, except that 25 parts by mass of the water-soluble dietary fiber, which does not affect viscosity, was further added, and the amount of water was reduced by this amount. Carbonara sauce was prepared using the following combination. Here, the pasta sauce was prepared three times to obtain the 31st to 33rd carbonara sauces.

Next, a pasta dish was prepared in the same manner as Test A1 except that No. 31 to No. 33 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 9 mPa·s and 15.7% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.5> Test D5
The pasta sauce was prepared as shown in Table 1 above, except that 32.5 parts by mass of the water-soluble dietary fiber, which does not affect viscosity, was further added, and the amount of water was reduced by this amount. Carbonara sauce was prepared using a similar formulation. Here, the pasta sauce was prepared three times to obtain the 34th to 36th carbonara sauces.

Next, pasta dishes were prepared in the same manner as Test A1 except that No. 34 to No. 36 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 9 mPa·s and 18.2% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.6> Test D6
The pasta sauce was prepared in the same manner as shown in Table 1 above, except that 40 parts by mass of the above-mentioned water-soluble dietary fiber, which does not affect viscosity, was further added, and the amount of water was reduced by this added amount. Carbonara sauce was prepared using the following combination. Here, the pasta sauce was prepared three times to obtain the 37th to 39th carbonara sauces.

Next, pasta dishes were prepared in the same manner as in Test A1, except that No. 37 to No. 39 carbonara sauces were used as the pasta sauce. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 10 mPa·s and 21.7% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.7> Test D7
As a pasta sauce, Bolognese sauce whose formulation is shown in Table 4 above was prepared. Here, pasta sauce was prepared three times to obtain No. 7 to No. 9 Bolognese sauces.

Next, pasta dishes were prepared in the same manner as Test B6 except that No. 7 to No. 9 Bolognese sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the cooking of these pasta dishes had an average viscosity of water dilution and soluble solids concentration of 7 mPa·s and 9.3% at 25°C, respectively.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.8> Test D8
As a pasta sauce, peperoncino sauce whose formulation is shown in Table 5 above was prepared. Here, the pasta sauce was prepared three times to obtain seventh to ninth peperoncino sauces.

Next, pasta dishes were prepared in the same manner as Test B7 except that No. 7 to No. 9 Peperoncino sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 4 mPa·s and 3.9%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.9> Test D9
As a pasta sauce, cod roe sauce whose formulation is shown in Table 6 above was prepared. Here, the pasta sauce was prepared three times to obtain the seventh to ninth cod roe sauces.

Next, pasta dishes were prepared in the same manner as Test B8 except that No. 7 to No. 9 cod roe sauces were used as the pasta sauces. The pasta sauce dilutions obtained in the preparation of these pasta dishes had an average water dilution viscosity and soluble solids concentration of 5 mPa·s and 3.1%, respectively, at 25°C.

The pasta dishes thus obtained were also visually observed and the degree of return of the pasta was confirmed.

<4.10> Rating D
The pasta dishes obtained in Tests D1 to D9 were evaluated using the same criteria as Test A. The evaluation results are shown in Table 9 below.

In each of Tests D1 to D9, three pasta dishes were cooked using three pasta sauces. In most tests, the ratings for these three pasta dishes were equal to each other. Specifically, in each of Tests D1 to D4 and D6 to D9, the evaluation results for these three pasta dishes were equal to each other. In addition, in Test D5, in two dishes, the sauce was not sufficiently entwined with the pasta, and in the remaining one, although there was a small amount of sauce loose from the pasta on the plate, the pasta did not return well and was not burnt. The presence or absence of bundles was the same in all three dishes. Therefore, in Table 9, the evaluation results for the three pasta dishes are not listed individually but are listed together.

As shown in Table 9, as the soluble solids concentration of the water diluted solution increased, the sauce became less entangled with the pasta. This is because the higher the soluble solids concentration of the aqueous diluent, the less reconstituted the pasta, resulting in an excessive amount of pasta sauce relative to the pasta in the pasta dish.

Claims (9)

A food product with microwave cooking instructions for use in cooking dried pasta in a pasta sauce dilution by microwave heating, the food comprising:
A pasta sauce that includes a seasoning liquid and a solid ingredient and is diluted with water to produce the diluted pasta sauce that includes a water diluted liquid of the seasoning liquid and the solid ingredient;
and instructions describing the amount of water for diluting the pasta sauce and the heating conditions and steaming conditions for the diluted pasta sauce containing the dried pasta,
The diluted pasta sauce produced when the pasta sauce is diluted with the amount of water specified in the instructions is such that the viscosity of the diluted water solution at 25°C is 130 mPa·s or less and the viscosity of the water diluted solution at 25°C is A food with instructions for microwave oven cooking, the soluble solids concentration of which is diluted with water is 16% by mass or less. A food product with microwave cooking instructions for use in cooking dried pasta in a pasta sauce dilution by microwave heating, the food comprising:
The pasta sauce diluted product includes a water diluted liquid seasoning liquid and solid ingredients;
and instructions describing heating conditions and steaming conditions for the diluted pasta sauce containing the dried pasta,
The water-diluted liquid has a viscosity of 130 mPa·s or less at 25°C and a soluble solid content concentration of 16% by mass or less at 25°C. 3. The food with instructions for microwave cooking according to claim 1 or 2, wherein the heating conditions include a heating time by the microwave heating, and the steaming conditions include a leaving time in a microwave oven. 4. The food with microwave cooking instructions according to claim 3, wherein the ratio of the standing time to the heating time is within a range of 0.1 to 3.3. 5. The food with microwave cooking instructions according to claim 4, wherein the total of the heating time and the standing time is within a range of 6 to 20 minutes. 3. The food product with instructions for microwave cooking according to claim 1 or 2, wherein the instructions further include an amount of the dried pasta to be heated with the diluted pasta sauce. 7. The food with instructions for microwave cooking according to claim 6, wherein the amount of the water diluent is within a range of 1.5 to 3.0 times the amount of the dried pasta on a mass basis. The food with microwave cooking instructions according to claim 1 or 2, further comprising the dried pasta. 9. The food with instructions for microwave cooking according to claim 8, wherein the amount of the water diluent is within a range of 1.5 to 3.0 times the amount of the dried pasta on a mass basis.