KR102516510B1 - Manufacturing method for pasta - Google Patents

Abstract

The present invention provides a pasta manufacturing method comprising: a preparing step of processing onions and bacon and roasting the onions and bacon by using olive oil; a first manufacturing step of manufacturing a stock sauce; a second manufacturing step of manufacturing a cream sauce based on the stock sauce; and a cooking step of mixing the stock sauce and the cream sauce, and adding pasta noodles and a predefined spice to manufacture pasta. According to an embodiment of the present invention, it is possible to provide rich texture, color, flavor, and taste, to prevent the repulsion of ingredients included in the pasta, to provide the pasta personalized to a taster having various tastes, and to easily eat the pasta in a meal kit form as well as an instant meal so that it is possible to easily eat the pasta without time limitation.

Description

Pasta manufacturing method {Manufacturing method for pasta}

The present invention relates to a method for preparing pasta. In detail, various embodiments of the present invention relate to a method for producing pasta that can be consumed by more people, has improved flavor and aesthetics, and can be easily consumed even in the form of a meal kit.

Pasta is derived from the Italian word for 'glue-shaped dough'. In addition, there are various types of pasta recipes, such as mixing flour dough with water or eggs to make it into various shapes and then cooking or diversifying the shape of the noodles.

Common pasta is divided into noodles and sauces, and recently various flavors are provided through various types of noodles and sauces. Accordingly, development continues to improve various aesthetics and appetite by changing the overall color of the finished pasta.

Meanwhile, with the social climate to reduce face-to-face contact in all daily activities due to the corona pandemic, the market for cooked food delivery is getting bigger and bigger. On the other hand, pasta should be sampled immediately after cooking to maximize the texture, but as the time to deliver after cooking increases, the pasta surface becomes swollen and the texture deteriorates.

Accordingly, demand in the form of meal kits, which are convenient meals just before cooking, including trimmed ingredients and seasonings, is increasing. there is.

Accordingly, there is a need to develop a method for producing semi-cooked pasta that provides the same texture, flavor, and aesthetics and is easy to handle and consume when delivered in the form of a meal kit.

Various embodiments of the present invention are aimed at enhancing various aesthetic senses and desires for eating by people who want to eat.

In addition, the problem to be solved by the present invention is to provide a method for producing pasta that can satisfy all people with various tastes by preventing the ingredients entering the pasta from being rejected.

In addition, an object of the present invention is to enable easy intake in the form of a meal kit as well as instant eating, and to prevent deterioration in quality.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

To this end, the present invention is a preparation step of processing onions and bacon and roasting them using olive oil, a first manufacturing step of preparing stock sauce, a second manufacturing step of preparing cream sauce based on stock sauce, and stock sauce and It provides a pasta manufacturing method including a cooking step of preparing pasta by mixing cream sauce and adding pasta noodles and predetermined spices. There is an effect.

In addition, in the present invention, in the preparation step, 120 to 180 g of onion is processed into a square shape, 120 to 180 g of bacon is sliced, and olive oil with an acidity of less than 1% is added to the onion and bacon to cook over low to medium heat for 1 minute to 180 g. Provides a method for preparing pasta that is stir-fried for 3 minutes.

In addition, in the present invention, the second manufacturing step is to stir-fry onions and shrimps over medium heat for 20 to 40 seconds. Stirring 80 to 120 ml of whipping cream and 80 to 120 ml of milk to prepare cream and 80 to 120 ml of the stock sauce And adding 160 to 240 ml of the cream to the onion and shrimp and heating for 2 to 3 minutes over medium heat.

In addition, in the present invention, the cooking step includes mixing the stock sauce and cream sauce, adding the predetermined spice provided with at least one of salt, pepper, and basil to the stock sauce and cream sauce, and 4 It provides a pasta manufacturing method comprising the step of adding 150 g of the pasta noodles boiled for 8 minutes to the stock sauce and cream sauce and heating for 60 to 120 seconds over medium or high heat.

In addition, the present invention, the first manufacturing step, (1) frying 300 to 400 g of onion and 70 to 130 g of garlic over medium to high heat for 30 seconds to 1 minute, (2) 600 to 800 g of celery in the above step (1 ) and stir-frying for 40 to 80 seconds, (3) adding 2000 ml of water and 40 to 50 ml of chicken sauce to the result of step (2), (4) whole pepper to the result of step (3) And adding bay leaves and boiling them over low heat for 6 to 7 minutes, and (5) removing solid onion, garlic, celery and bay leaves from the result of step (4) and cooling them. to provide.

According to an embodiment of the present invention, rich texture, color, aroma and flavor can be provided.

In addition, the present invention prevents ingredients included in pasta from being rejected, and can provide personalized pasta to tasters with various tastes.

In addition, the present invention can produce pasta that can be easily consumed in the form of a meal kit as well as ready-to-eat. Pasta with the same can be provided.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a view showing a pasta manufacturing method according to an embodiment of the present invention as a whole.
2 is a diagram showing a preparation step according to an embodiment of the present invention.
3 is a view showing a first manufacturing step according to an embodiment of the present invention.
4 is a view showing a second manufacturing step according to an embodiment of the present invention.
5 is a view showing a cooking step according to an embodiment of the present invention.
6 is a view showing pasta prepared according to an embodiment of the present invention.

Terminology used herein is for describing the embodiments and is not intended to limit the present invention. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase. As used herein, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the recited elements. Like reference numerals throughout the specification refer to like elements, and “and/or” includes each and every combination of one or more of the recited elements. Although "first", "second", etc. are used to describe various components, these components are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first element mentioned below may also be the second element within the technical spirit of the present invention.

When it is said that a certain part "includes" a certain component throughout the specification, it means that it may further include other components without excluding other components unless otherwise stated. In addition, terms such as "...unit" and "module" described in the specification mean a unit that processes at least one function or operation, which may be implemented as hardware or software or a combination of hardware and software. .

Objects and effects of the present invention, and technical configurations for achieving them will become clear with reference to the embodiments described later in detail in conjunction with the accompanying drawings. In describing the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator.

Prior to the description of the present invention, a “taster” is a subject who consumes the pasta prepared according to the present invention, and may be a general person who consumes the pasta immediately or wants pasta provided in the form of a meal kit. .

The “cooker” is the main body that provides the pasta according to the present invention to the taster, and may provide the pasta in an instant dish form or process and provide the pasta in a deliverable form.

"Heating environment" corresponds to a cooking environment related to temperature and time for heating various ingredients put into pasta according to the present invention, and low, medium, and low heat set on a gas range, burner, etc. It can be distinguished by strong fire. Pasta according to the present invention is manufactured according to the type of material, the input amount of the material, the heating environment, and the cooking environment to which the heating time is applied.

1 is a view showing a pasta manufacturing method according to an embodiment of the present invention as a whole.

Pasta according to the present invention is pasta, a preparation step of frying with olive oil after processing onions and bacon (s100), a first manufacturing step of preparing stock sauce (s200), preparing a cream sauce based on stock sauce It is prepared through a second manufacturing step (s300) and a cooking step (s400) of preparing pasta by adding the stock sauce, cream sauce, pasta noodles, and predetermined spices.

2 is a diagram showing a preparation step (s100) according to an embodiment of the present invention.

The preparation step (s100) is a step of processing ingredients to be mixed with stock sauce and cream sauce, which will be described later, and prepares input by cutting ingredients that enhance texture and aesthetics. To this end, in the preparation step (s100), onions, bacon and olive oil are used. In detail, the preparation step (s100) includes processing onions and bacon (s110) and cooking by adding olive oil to the onions and bacon (s120).

In the case of processing onions and bacon (s110), 120 to 180 g of onion is processed into a square shape, and 120 to 180 g of bacon is sliced. More specifically, 120 to 180 g of onions are squarely sliced, and 120 to 180 g of bacon is sliced thinly.

As an example, 150 g of onion and 150 g of bacon may be processed separately. Through this, by making the input amount of onion and bacon the same so that neither the onion nor the bacon is biased, the taster can feel the texture of the onion and the bacon uniformly. Therefore, by preventing a strong taste from any one of onion and bacon, it is possible to easily ingest even a young age of tasters without feeling repulsive.

In addition, the size of the onion and bacon is processed by the above-mentioned amount, but the square cut and sliced size is provided at 1 to 3 cm, so that the taster can easily feel the texture when chewing without getting caught in the throat during the intake process. .

Cooking by adding olive oil (s120) is performed on processed onions and bacon. Olive oil may be added and cooked while the processed onions and bacon are placed in separate cooking utensils such as woks and pans.

Olive oil is used as a composition that helps to cook for easy intake while reducing the excessive flavor of onions and bacon, and consists of 100% olive oil without other additives. That is, the olive oil is provided as extra virgin olive oil having an acidity of less than 1%. Compared to other olive oils with other additives, this prevents indigestion such as upset stomach depending on the constitution of the taster.

When cooking with the addition of olive oil, the cooking condition is to stir-fry for 1 to 3 minutes over low to medium heat. Specifically, onions, bacon and olive oil can be stir-fried for 2 to 3 minutes when roasted over low heat, and for 1 to 2 minutes in a medium heat environment. Here, the material can be roasted using firepower within low to medium heat to the extent that it does not burn for 2 minutes. This is to prevent the pre-prepared ingredients from being excessively heated to burn or to lose the flavor itself, and to prevent the ingredients from being undercooked.

Through a series of preparation steps (s100) described above, the manufacturing time can be shortened by preparing the ingredients to be mixed before preparing the stock sauce and cream sauce to be described later. In addition, compared to preparing the ingredients after preparing the stock sauce and cream sauce, the stock sauce and cream sauce have the effect of preventing the original taste and flavor from being deteriorated due to cooling or sticking during the preparation process of the ingredients.

3 is a diagram showing a first manufacturing step (s200) according to an embodiment of the present invention.

The first manufacturing step (s200) is a step for preparing a stock sauce, which is provided to provide the overall flavor of pasta together with a cream sauce to be described later. Through the first manufacturing step (s200), it is possible to easily prepare a stock sauce that enhances rich taste and umami. To this end, the first manufacturing step (s200) includes adding and cooking onions and garlic (s210), adding celery and cooking (s220), adding water and chicken sauce and cooking (s230), whole pepper and adding and cooking bay leaves (s240) and removing dry ingredients and cooling the resulting product (s250).

In addition, in the first manufacturing step (s200), onion, garlic, olive oil, celery, whole pepper, bay leaves, and chicken sauce are used as ingredients.

In addition, in the first manufacturing step (s200), each ingredient is put into a cooking means such as a separate pot and roasted or boiled. As a more preferred embodiment, the separate pot has dimensions of 38 to 46 cm in diameter and 16 to 20 cm in height. can

The step of adding and cooking onions and garlic (s210) is used to remove fishy or miscellaneous odors from stock sauce and enhance flavor through interaction with other ingredients. To this end, onions and garlic are roasted in an environment of medium to high heat. Specifically, 300 to 400 g of onion and 70 to 130 g of garlic are fried in the aforementioned pot.

The input amount of onion and garlic is 350g and 100g, respectively, and the input amount can be adjusted to 300 to 400g and 70 to 130g, respectively, according to the taste of the taster. If the amount of onion input is greater than that of garlic, it is possible to induce a variety of flavors by adding sweetness felt when the onion is cooked while preventing the unique garlic taste from being highlighted. In addition, for easier extraction of broth from onion and garlic, onion and garlic are added in half-sliced form, thereby increasing the cross-sectional area in contact with water and chicken sauce, which will be described later.

In the process of roasting onions and garlic, olive oil of 100% purity (less than 1% acidity) may be added. Compared to the conventional pasta manufacturing method using argan oil, this has the effect of preventing the color from turning yellow while preserving the taste and aroma of onions and garlic.

The cooking conditions of onion and garlic are to stir-fry for 30 seconds to 1 minute over medium to high heat. Specifically, it can be roasted for 1 minute to 1 minute and 10 seconds over medium heat, or for 30 to 40 seconds over high heat.

Depending on the taster's preference, it can be roasted over medium heat for 1 minute and then cooked over high heat for 30 seconds, which has the effect of shortening the cooking time and enhancing the roasted taste of onions and garlic.

In addition, depending on the taster's taste, it can be cooked for 30 to 40 seconds over high heat and then roasted over low heat for around 1 minute. have an effect

Adding and cooking celery (s220) is performed after adding and cooking onions and garlic. Specifically, add and cook the celery in a separate pot with the cooked onion and garlic.

Adding celery has the effect of maximizing the flavor of the stock sauce, providing color to the stock sauce and removing the fishy taste. In order to obtain the same effect while providing a different color than celery, it may be replaced with the addition of carrots.

Stir-fry 600 to 800 g of celery in a pot for 40 to 80 seconds. In order to provide a uniform flavor, it may be roasted for 1 minute, and when cooked for the purpose of catching a more fishy taste, the cooking time may be provided as 80 seconds. As another example, the amount of celery can be added by excluding about 3 stalks from the unit “1 stage” as 700 g.

Cooking by adding water and chicken sauce (s230) is performed after cooking onions, garlic, and celery, and is performed by adding water and chicken sauce to the above-described onion, garlic, and celery and boiling them. Injecting water and chicken sauce is to increase the amount of stock sauce and at the same time improve rich taste and umami.

The input amount of water may be provided as 2000 ml, but is not limited thereto. The input amount of chicken sauce is determined to be 40 to 50 ml. As another example, chicken sauce may be added by 3 spoons based on the salad spoon.

After adding water and chicken sauce to the pot in which the onion, garlic and celery are cooked, the chicken sauce is stirred so that it is easy to soak in the water, and heated in a heating environment over medium to low heat for as long as the water boils. Through this, the water can be brewed from onions, garlic and celery, and the water can be seasoned by mixing with water and chicken sauce.

Adding and cooking whole peppercorns and bay leaves (s240) is performed after dissolving the chicken sauce. In detail, the step of adding whole peppercorns and bay leaves to the resultant formed after the step of adding and cooking water and chicken sauce and cooking is performed.

Whole peppercorns and bay leaves are added to catch the fishy taste caused by the ingredients and at the same time increase the flavor to create a preferred taste. To achieve the above object, whole black pepper may be added whole or partially ground, and bay leaves may be inserted whole to prevent excessive grinding.

Whole black pepper can be added by 7 to 8 grains, and bay leaves by 4 to 5 sheets. Depending on the taste of the taster, the amount of whole peppercorns and bay leaves may be varied, and in particular, 7 to 10 leaves may be added to enhance the effect of removing fishy taste through bay leaves.

After adding whole peppercorns and bay leaves, it can be heated and boiled over low heat for 6 to 7 minutes. Heating over low heat prevents the loss of the broth formed from the ingredients, and induces the effect of adding whole pepper and laurel. On the other hand, stock sauce is prepared according to a series of steps as the result is completely boiled in the above-mentioned heating environment, but onion, garlic, celery and bay leaves remain as ingredients.

The step of removing the ingredients and cooling the result (s250) is a step for preparing the stock sauce so that it can be used immediately, and is a step of removing and cooling the ingredients provided with solid onion, garlic, celery, and bay leaves from the result.

The stock sauce remaining after removing the above-mentioned solid ingredients may be cooled in a refrigerator. Here, cooling the stock sauce in the temperature environment of the refrigerating compartment (eg, 4 degrees Celsius) has an effect of preventing the concentration of stock sauce from decreasing compared to cooling in the freezing room. In addition, by cooling the stock sauce at a low speed in the refrigerating chamber, it is possible to prevent loss of the taste of the ingredients contained therein and to manufacture stock sauce with a viscosity.

4 is a diagram showing a second manufacturing step (s300) according to an embodiment of the present invention.

The second manufacturing step (s300) is provided to prepare a cream sauce for the stock sauce obtained through the aforementioned first manufacturing step (s200). For example, when the total amount of stock sauce formed is 240 to 360 ml, the amount of stock sauce added to prepare the cream sauce in the second manufacturing step (s300) may be 80 to 120 ml, and mixed with stock sauce Cream for preparing a cream sauce may be provided with 160 to 240ml. That is, the input amount of stock sauce and cream may be provided in a ratio of 1:2.

The second manufacturing step (s300) is cooking onions and shrimp (s310), preparing cream by stirring whipped cream and milk (s320), adding stock sauce and cream to onions and shrimp and cooking ( s330). Here, the second manufacturing step (s300) does not use the separate pot used in the first manufacturing step (s200), but cooks by putting ingredients into another cooking utensil such as a wok or pan.

The step of cooking onions and shrimp (s310) is provided to impart flavor and texture to the cream sauce. In detail, onions and shrimp are added to impart a unique texture to the onion and shrimp, and other seafood such as crabs may be added to replace the shrimp depending on the taster's preference. In the present invention, seafood is described as shrimp, but it can be replaced with other seafood described above.

The input amount of onion is provided as 30 to 70 g, and for quantitative input, it may be provided as an input amount of 50 g. In the case of seafood such as shrimp, the input amount can be varied according to the taste of the taster.

After adding the onion and shrimp, it can be stir-fried for 20 to 40 seconds over medium heat. Here, it may be heated for 20 to 30 seconds over medium to high heat to prevent seafood from being undercooked.

The step of preparing cream by stirring whipped cream and milk (s320) may be performed separately from the above-described step of cooking onions and shrimp, or may be performed after cooking onions and shrimp. Cream is mixed with stock sauce and used as a base for preparing cream sauce. To this end, 80 to 120 ml of whipped cream and 80 to 120 ml of milk are stirred. That is, the input ratio of whipped cream and milk is provided as 1:1. Through this, 160 to 240 ml of cream is prepared.

The step of cooking by adding stock sauce and cream to onions and shrimp (s330) is provided to finally complete the cream sauce by first adding the finished stock sauce and cream to onions and shrimp and then heating.

As described above, the input ratio of stock sauce and cream is provided at 1:2. Specifically, 80 to 120 ml of stock sauce and 160 to 240 ml of cream are mixed with each other, and the mixed result is heated while mixed with onions and shrimp. Here, the amount of stock sauce and cream may be provided as 100ml and 200ml, respectively, for easier metering.

The cooking environment for stock sauce, cream, onion and shrimp is provided for 2 to 3 minutes over medium heat. This prevents the material from sticking and causing foreign matter due to soot or from undercooking the material. Here, the onion and shrimp can be heated and cooked in a total of 2, providing a crispy texture.

Cream sauce obtained through the second manufacturing step (s300) as described above is mixed with stock sauce through a cooking step (s400) to be described later, and pasta can be prepared by adding pasta noodles and predetermined spices.

5 is a view showing a cooking step (s400) according to an embodiment of the present invention, and FIG. 6 is a view showing pasta manufactured according to an embodiment of the present invention.

The cooking step (s400) is a step of preparing pasta using the stock sauce and cream sauce formed through the first manufacturing step (s200) and the second manufacturing step (s300), respectively. It is carried out after the manufacturing step (s300).

The cooking step (s400) includes mixing stock sauce and cream sauce (s410), mixing predetermined spices with stock sauce and cream sauce (s420), and adding and cooking pasta noodles (s430) . In addition, the cooking step (s400) according to the present invention further includes a step (s440) of adding spinach according to a taster's taste after adding and cooking pasta noodles.

Mixing the stock sauce and the cream sauce (s410) is a step of preparing a sauce to permeate the pasta noodles, and mixing is performed at an input ratio of stock sauce and cream sauce of 2 to 3.

Of the 240 to 360 ml of stock sauce formed through the first manufacturing step (s200), 160 to 240 ml of stock sauce, excluding 80 to 120 ml used for the second manufacturing step (s300), is obtained through the second manufacturing step (s300). It is mixed with the obtained cream sauce of 240 to 360 ml.

Mixing the predetermined spices with stock sauce and cream sauce (s420) is performed after mixing stock sauce and cream sauce.

The input amount of the predetermined spice may be provided as 1.25 ml, and may be provided as 1 to 2 ml according to the taster's taste. A more convenient addition of the prescribed spice can be put by picking up the prescribed spice with the thumb and forefinger.

The predetermined spice is a spice for imparting a taste to pasta noodles, and may include at least one of salt, black pepper, and basil. If there are two or more predetermined spices, the total input amount of each predetermined spice may be 1.25ml or 1 to 2ml, and one or more of the predetermined spices may be selected and added according to the taste of the taster. As another embodiment, the predetermined spice may be added by including at least one of anchovy and oyster sauce, which enhances the umami and deepens the flavor when permeated into the noodles, and easily imparts a salty taste even in a small amount. have an effect

The addition of the predetermined spices as described above is performed before adding the pasta noodles, but the predetermined spices may be added immediately after adding to fry the pasta noodles.

The step of cooking by adding the pasta noodles (s430) is performed after adding the predetermined spices. For pasta noodles, 150 g is determined as an input amount per serving, and may be added within the range of 100 to 200 g depending on the taste of the taster. In addition, the pasta noodles are added after being boiled in water over medium heat for 6 minutes, and the boiling time may vary from 4 to 8 minutes depending on the taste of the taster.

Boiled pasta noodles are cooked in stock sauce, cream sauce and predetermined spices. After adding the pasta noodles, cooking is performed for 60 to 120 seconds on medium or high heat, cooking for more than 90 seconds in a medium heat environment, and cooking for less than 90 seconds in a high heat environment. Through this, moisture contained in the stock sauce and cream sauce evaporates and has a form that easily permeates the pasta surface, and then spinach or parmesan powder, which will be described later, can be added.

The cooking step (s400) according to the present invention may further include adding spinach (s440). The step of adding spinach is performed after the step of adding and cooking the pasta noodles, and the spinach is plated on the stir-fried pasta noodles. By adding spinach, it is possible to provide pasta more suitable for tasters. In addition, by adding parmesan powder or cheese, the taste and aroma of pasta noodles can be enhanced.

On the other hand, when the pasta according to the present invention is provided in the form of a meal kit and delivered to a taster, noodles and sauce may be separately configured and provided. That is, the pasta according to the present invention can be easily eaten through simple cooking using a separate eating means in a semi-cooked state.

After mixing the stock sauce and cream sauce in the cooking step (s400) (s410) and mixing the predetermined spices with the stock sauce and cream sauce (s420), the pasta noodles are separately boiled and treated separately. can In this case, it is possible to prevent the pasta from swelling due to an increase in delivery time.

As another example, after separating the mixed stock sauce and cream sauce by a predetermined ratio (eg, 60%), the separated stock sauce and cream sauce may be mixed with predetermined spices and pasta noodles and cooked. After that, the remaining stock sauce and cream sauce (eg 40%) can be handled and served separately. Through this, when eating in a state where the stock sauce and cream sauce are permeated into the pasta side, the stock sauce and cream sauce can be additionally poured and mixed to be consumed. Therefore, it is possible to prevent a situation in which the pasta noodles are not seasoned, and the pasta noodles with a deeper flavor can be eaten without excessively mixing the stock sauce and cream sauce. In addition, the remaining stock sauce and cream sauce can be consumed by mixing with separate rice according to the taste of the taster, maximizing satisfaction.

On the other hand, pasta manufactured through the above process is provided to tasters in a semi-cooked form (meal kit), and tasters can easily cook and consume the pasta in the form of a meal kit.

According to an embodiment of the present invention, the step of pouring the stock sauce and cream sauce on pasta noodles boiled separately from the stock sauce and cream sauce, mixing the pasta noodles combined with stock sauce and cream sauce, stock sauce, cream sauce and and cooking the pasta noodles.

The step of cooking the stock sauce, cream sauce, and pasta noodles mixed with each other is to heat them in a separate eating means for 2 to 4 minutes. As a preferred embodiment, a separate eating means is provided with a microwave oven, and can heat stock sauce, cream sauce, and pasta noodles for 3 minutes. Through this, the stock sauce and cream sauce are more easily contained in the pasta noodles, so that the stock sauce and cream sauce specific aroma and flavor can be induced to be reflected in the pasta noodles. In addition, the pasta noodles are prevented from being excessively burned or softened during the process of being heated in the microwave for 2 to 4 minutes with stock sauce and cream sauce, and the pasta noodles and mixed sauce can be cooked to have a warm texture when eaten. there is.

As another embodiment, as described above, pasta noodles mixed with stock sauce and cream sauce in a predetermined ratio (eg 60%) of the total stock sauce and cream sauce are heated in a microwave oven for 2 to 4 minutes. After the step, it may be consumed through a step of mixing the stock sauce and cream sauce in the remaining ratio (eg 40%) with the cooked pasta noodles before intake.

The step of heating the remaining ratio of the stock sauce and the cream sauce integrally or separately with the pasta noodles may be provided before the mixing of the pasta noodles and the sauce. In this case, the stock sauce and cream sauce in the remaining ratio are heated in a microwave oven for 2 to 4 minutes to provide the same flavor and texture as the sauce on the pasta side.

As described above, since you only need to heat and add a little stock sauce and cream sauce only when eating in a state where the pasta side is pre-cooked, you can cook and eat pasta in a semi-cooked state more easily, maximizing convenience. .

<Example>

It is prepared through the above-described preparation step (s100), first manufacturing step (s200), second manufacturing step (s300) and cooking step (s400), and olive oil (extra virgin) with an acidity of less than 1% is prepared (s100). ) and used in the first manufacturing step (s200), and celery is added in the first manufacturing step (s200). In addition, the ratio of stock sauce and cream is 1:2 in the second manufacturing step (s300), and the ratio of stock sauce added in the second manufacturing step (s300) and cooking step (s400) is set to be 1:2 Pasta was prepared.

<Comparative Example 1>

It is prepared through the above-described preparation step (s100), first manufacturing step (s200), second manufacturing step (s300) and cooking step (s400), but unlike the embodiment, the preparation step (s100) and the first manufacturing step (s200) ), pasta was prepared using pure olives containing virgin olive oil and refined olive oil at a ratio of 2:8.

<Comparative Example 2>

Unlike the example, argan oil was replaced with olive oil in the preparation step (s100) and the first manufacturing step (s200), and pasta was prepared without adding chicken sauce.

<Comparative Example 3>

Unlike the embodiment, in the first manufacturing step (s200), celery was omitted and chicory was added instead, and pasta was prepared by omitting the addition of whole peppercorns and bay leaves.

<Comparative Example 4>

Unlike the example, pasta was prepared by adjusting the amount of stock sauce used in the second manufacturing step (s300) and cooking step (s400) so that the stock sauce ratio was 2:1.

Sensory evaluation was performed on the texture, color, aroma, flavor and preference of the pasta prepared according to the above examples and Comparative Examples 1 to 4, and the results are shown in [Table 1] below. The sensory test was conducted with 50 food experts and tasters who consume general pasta. In addition, the score and evaluation criteria are calculated based on a perfect score of 50, but when calculating the average, the scores of experts related to food are multiplied by a weight of 1.2 and the scores of general tasters are calculated as the average.

[Table 1]

As shown in [Table 1], as a result of comparing the texture, color, aroma, flavor and preference of Examples and Comparative Examples 1 to 4, pasta prepared according to Examples of the present invention was compared to Comparative Examples 1 to 4. It was confirmed that it was superior in terms of overall texture, color, aroma, flavor and preference compared to pasta prepared according to the method.

Unlike the present invention using olive oil with an acidity of less than 1%, Comparative Example 1 in which pure olive was added showed a decrease in preference due to flavor and indigestion. In addition, in the case of Comparative Example 2 in which argan oil was added, it was confirmed that a lower score than that of Example was obtained in the color category as the material turned yellow.

Compared to the example in which celery was added, Comparative Example 3 in which celery was replaced with chicory obtained relatively low scores in texture, color, aroma, and flavor.

In addition, in the case of Comparative Example 4 in which the ratio of stock sauce used for cream sauce and noodle cooking was changed compared to Example, it was confirmed that low scores were obtained in texture and flavor items.

Accordingly, the pasta prepared according to the embodiment of the present invention processes ingredients with 100% olive oil, uses celery to improve texture, color and flavor, and the amount of stock sauce added to the noodles produces cream sauce. By increasing the amount of stock sauce added to, it is possible to maximize the overall texture, color, aroma, flavor and preference. In addition, it has the effect of preventing a flat taste by allowing more stock sauce to permeate the noodles.

Through a series of configurations and processes as described above, even if you consume semi-cooked pasta in the form of a meal kit, you can feel the same taste and flavor as the instant meal type pasta, providing pasta that maximizes both convenience and aesthetics. .

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

s100: preparation step s200: first manufacturing step
s300: second manufacturing step s400: cooking step

Claims (5)

A preparation step of processing onions and bacon and frying them using olive oil;
A first production step of preparing stock sauce;
A second manufacturing step of preparing a cream sauce based on the stock sauce; and
A cooking step of preparing pasta by mixing the stock sauce and cream sauce and adding a predetermined spice including at least one of salt, pepper powder and basil and pasta noodles,
The second manufacturing step,
Stir-frying onions and shrimp over medium heat for 20 to 40 seconds;
Preparing cream by stirring 80 to 120 ml of whipped cream and 80 to 120 ml of milk; and
Adding 80 to 120 ml of the stock sauce and 160 to 240 ml of the cream to the onion and shrimp and heating them over medium heat for 2 to 3 minutes. According to claim 1,
The preparation step is
120 to 180 g of onion is processed into a square shape, 120 to 180 g of bacon is sliced, and olive oil with an acidity of less than 1% is added to the onion and bacon and stir-fried over low to medium heat for 1 to 3 minutes. delete According to claim 1,
In the cooking step,
mixing the stock sauce and cream sauce;
Injecting the predetermined spice provided with at least one of salt, pepper, and basil into the stock sauce and cream sauce; and
Adding 150 g of the pasta noodles boiled for 4 to 8 minutes to the stock sauce and cream sauce and heating for 60 to 120 seconds over medium or high heat. The method of any one of claims 1, 2 and 4,
The first manufacturing step,
(1) frying 300 to 400 g of onion and 70 to 130 g of garlic over medium to high heat for 30 seconds to 1 minute;
(2) adding 600 to 800 g of celery to the product of step (1) and frying for 40 to 80 seconds;
(3) adding 2000 ml of water and 40 to 50 ml of chicken sauce to the result of step (2);
(4) adding peppercorns and bay leaves to the product of step (3) and boiling it over low heat for 6 to 7 minutes; and
(5) removing and cooling solid onion, garlic, celery and bay leaves from the product of step (4); pasta manufacturing method comprising the.

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