Food with instruction for microwave oven cooking

Abstract

To provide a food which does not require refrigeration for preservation and enables preparation of a pasta dish excellent in quality with reduced work.SOLUTION: A food with instruction for microwave oven cooking is used for heat-cooking dried pasta in diluted pasta sauce by microwave heating. The food includes: pasta sauce which contains a seasoning liquid and solid ingredients and produces diluted pasta sauce containing a water diluted liquid of the seasoning liquid and the solid ingredients by dilution with water; and an instruction describing an amount of water for diluting pasta sauce and a heating condition and a steaming condition of the diluted pasta sauce containing the dried pasta. In the diluted pasta sauce produced when the pasta sauce is diluted by the amount of water, which is described in the instruction, viscosity of the water diluted liquid at 25°C is 130 mPa s or less and soluble solid concentration of the water diluted liquid at 25°C is 16% by mass or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to food products with microwave cooking instructions. [Background technology]

[0002] Conventionally, a method using dried pasta and a retort pouch containing pasta sauce has been widely used as a simple method for cooking pasta dishes. However, in order to prepare dried pasta in an edible state, various operations such as preparing hot water, boiling the pasta in the hot water, and then draining the water from the pasta are required. In addition, in order to prepare pasta sauce in an edible state, operations such as preparing hot water and boiling the retort pouch in hot water are required.

[0003] In recent years, there has been an increasing demand for further reducing the amount of work involved in cooking. Under such circumstances, frozen foods made by freezing gelatinized pasta and pasta sauce are becoming more and more popular as foods that can be eaten by cooking in a microwave oven. However, such frozen foods occupy a large amount of space in a freezer because the frozen pasta is bulky.

[0004] Also proposed is a food product for microwave cooking that includes dried pasta, powdered pasta sauce, and a container that contains these (Patent Document 1). This food product for microwave cooking can be eaten by adding water and powdered pasta sauce to the container that contains the dried pasta, and then heating it in a microwave oven. This type of food product for microwave cooking can be stored at room temperature, so it does not take up space in the refrigerator. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2011-211974 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a food product that does not require freezing for storage and enables the cooking of high-quality pasta dishes with reduced work. [Means for solving the problem]

[0007] According to one aspect of the present invention, there is provided a food product with instructions for cooking in a microwave oven used to cook dried pasta in a diluted pasta sauce by microwave heating, the food product comprising: a pasta sauce containing a liquid seasoning and solid ingredients, which, when diluted with water, produces the diluted pasta sauce containing an aqueous solution of the seasoning liquid and the solid ingredients; and instructions describing the amount of water to dilute the pasta sauce and the heating and steaming conditions for the diluted pasta sauce containing the dried pasta, wherein the diluted pasta sauce produced when the pasta sauce is diluted with the amount of water described in the instructions has a viscosity of 130 mPa s or less at 25°C and a soluble solids concentration of 16% by mass or less at 25°C.

[0008] According to another aspect of the present invention, there is provided a food product with instructions for cooking in a microwave oven, which is used to cook dried pasta in a diluted pasta sauce by microwave heating, the food product comprising the diluted pasta sauce containing a water-diluted solution 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, wherein the water-diluted solution has a viscosity of 130 mPa s or less at 25°C and a soluble solids concentration of 16% by mass or less at 25°C.

[0009] According to yet another aspect of the present invention, there is provided a food product with microwave cooking instructions relating to any of the above aspects, wherein the heating conditions include a heating time in a microwave oven, and the steaming conditions include a time spent standing in the microwave oven.

[0010] According to yet another aspect of the present invention, there is provided a food product with instructions for microwave cooking according to the above aspect, wherein the ratio of the standing time to the heating time is in the range of 0.1 to 3.3.

[0011] According to yet 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 sum of the heating time and the leaving time is within the range of 5 to 18 minutes.

[0012] According to yet 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 instructions further include an amount of the dry pasta to be heated with the pasta sauce dilution.

[0013] Alternatively, according to yet another aspect of the present invention, there is provided a food product with instructions for cooking in a microwave oven according to any of the above aspects, further comprising the dried pasta.

[0014] According to yet 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 amount of the water dilution liquid is within the range of 1.5 to 3.0 times the amount of the dry pasta by weight. Effect of the Invention

[0015] According to the present invention, a food product is provided that does not require freezing for storage and enables the cooking of high-quality pasta dishes with reduced work. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Hereinafter, an embodiment of the present invention will be described.

[0017] (1) First embodiment A food product with instructions for microwave cooking (hereinafter sometimes abbreviated as food with instructions) according to a first embodiment of the present invention is used for cooking dried pasta in a diluted pasta sauce by microwave heating. This food product with instructions includes pasta sauce and instructions. The pasta sauce is contained in a container. As described below, this food product with instructions is designed on the assumption that the user will separately prepare the dried pasta and dilute the pasta sauce with water to obtain a diluted pasta sauce.

[0018] Pasta sauce The pasta sauce may be, for example, a cream-based sauce used in cream-based pasta dishes such as carbonara pasta, a tomato-based sauce used in tomato-based pasta dishes such as bolognese pasta, an oil-based sauce used in oil-based pasta dishes such as aglio e olio e peperoncino, or other sauces used in other pasta dishes such as pesto pasta, cod roe pasta, and mentaiko pasta.

[0019] The pasta sauce contains a seasoning liquid and solid ingredients. The pasta sauce is diluted with water to produce a diluted pasta sauce containing the water-diluted seasoning liquid and the solid ingredients.

[0020] Here, "solid ingredients" refers to the substances remaining on the mesh when pasta sauce is diluted with the amount of water specified in the instructions to produce a diluted pasta sauce, the product temperature of this diluted pasta sauce is brought to 60°C, this is supplied to a mesh with an opening of 1 mm, and then it is left to stand for 5 minutes (hereinafter, this operation is referred to as "solid-liquid separation").

[0021] The solid ingredients include, for example, one or more of meat, seafood, eggs, algae, grains, potatoes and starches, beans, nuts and seeds, mushrooms, vegetables, and fruits.

[0022] The seasoning liquid corresponds to the pasta sauce excluding the solid ingredients. The water-diluted seasoning liquid corresponds to the pasta sauce dilution excluding the solid ingredients. The seasoning liquid contains water and seasoning components. The seasoning components are, for example, one or more of fats and oils, extracts extracted from ingredients, fine foods smaller than the above-mentioned solid ingredients, eluates from the above-mentioned solid ingredients or fine foods, seasonings, and food additives.

[0023] Pasta sauces contain one or more, preferably multiple, selected from the group consisting of meat, processed meat products, processed egg yolk products, cheese, processed dairy products, seafood, fish eggs, processed seafood products, animal fats and oils, vegetable fats and oils, processed oils and fats, vegetables, processed vegetable products, processed herbs, processed nuts and seeds, wines, miso, thickening agents, thickeners, salt, sugar, sugar alcohols, sweeteners such as sorbitol, extract seasonings, seasonings such as amino acids, spices, flavor oils, fragrances, coloring agents, yeast preparations, emulsifiers, and antioxidants.

[0024] The pasta sauce is prepared so that when diluted with the amount of water specified in the instructions, the viscosity of the water-diluted solution at 25°C is 130 mPa·s or less. It is preferable that the pasta sauce is prepared so that the viscosity of the water-diluted solution at 25°C is 50 mPa·s or less. The pasta sauce is prepared so 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.

[0025] If the viscosity of the water dilution is excessively high, the mixture containing the diluted pasta sauce and pasta will not flow easily when heated when cooked according to the instructions. As a result, in the pasta dish obtained by this method, at least a portion of the pasta will be in a clumped state, for example. Pasta in this state will be hard because it is not rehydrated sufficiently. In addition, the water content of the pasta sauce will be excessive due to the pasta not absorbing enough water, and the pasta sauce will not be sufficiently mixed with the pasta.

[0026] 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 so that the soluble solids concentration of the water-diluted solution at 25° C. is 5% by mass or less. The pasta sauce is prepared so 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.

[0027] If the soluble solids concentration of the water dilution solution is too high, the pasta will not absorb enough water when heated and steamed when cooked according to the instructions. Pasta that does not absorb enough water will be hard because it does not rehydrate properly. In addition, the pasta will not absorb enough water, which will result in excess water in the pasta sauce, and the pasta sauce will not coat the pasta properly.

[0028] ·container The container containing the pasta sauce is, in one example, a bag, such as a three-side sealed bag, a pillow bag, or a stand-up pouch.

[0029] When the container for containing the pasta sauce is a stand-up pouch, the stand-up pouch is preferably usable as a container for cooking dry pasta in a dilute pasta sauce, as described below. According to one example, such a stand-up pouch has an easy-open structure, a resealing structure, and a steam exhaust section.

[0030] The easy-open structure facilitates a user's tearing action to create an opening in the top of the stand-up pouch that is generally parallel to the bottom edge. According to one example, the easy-open structure is a notch in an upper side of the stand-up pouch. Note that the terms "upper", "top", "lower", "bottom" and "side" are used with respect to the stand-up pouch assuming the pouch is in an upright position.

[0031] The resealing structure is capable of sealing the opened standing pouch. The resealing structure is provided below the portion where the opening is to be created. In one example, the resealing structure is a zipper-like structure. Such a sealing member enables sealing of the opened standing pouch.

[0032] The steam exhaust portion is a portion that is provided with a steam exhaust port or that generates a steam exhaust port in response to an increase in internal pressure. According to one example, the steam exhaust portion is a portion of the reseal structure that is not completely sealed or that is processed to have a smaller sealing force than other portions.

[0033] According to another example, the container for storing pasta sauce is a combination of a cylindrical container body with a bottom and a lid for closing the opening of the container body. The container body is, for example, a plastic molded product, a metal can, or a glass bottle. The lid is, for example, a film that is heat-sealed to the plastic molded product, a metal plate that is attached to the metal can by rolling, or a molded product that is attached to the plastic molded product, the metal can, or the glass bottle by screwing or fitting.

[0034] 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 a primary package, or a film or sheet wrapping the primary package.

[0035] Incidentally, the packaged food product in which pasta sauce is accommodated in a container or primary container is a packaged food product that has been subjected to heat sterilization treatment, for example, retort treatment.

[0036] When cooking the dried pasta in the diluted pasta sauce, the pasta sauce is transferred, for example, from the container or primary container in which it is contained to another container. The container or primary container in which the pasta sauce is contained may be used as the container for cooking the dried pasta in the diluted pasta sauce. That is, the container for cooking may be different from the distribution container used for distributing the pasta sauce, and the distribution container may be used as the container for cooking.

[0037] The cooking vessel is preferably sealable so that, during cooking, steam fills the headspace and the pressure in the headspace is greater than atmospheric pressure.

[0038] 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, the lid is preferably provided with a valve that opens or increases in opening degree in response to an increase in the pressure in the head space, in order to prevent the pressure in the head space from becoming excessively high.

[0039] Alternatively, when the cooking container is a bag, the bag is preferably one that can be sealed with a zipper or the like. The bag is preferably provided with a steam exhaust port to prevent the internal pressure from becoming excessively high, or one that generates a steam exhaust port in response to an increase in the internal pressure. In addition, when the cooking container is a bag, the cooking container is preferably a standing pouch so that the bag can stand on its own in the microwave oven during cooking.

[0040] The cooking container is made of a microwave-compatible packaging material, so that even when the container is sealed, the diluted pasta sauce can be irradiated with microwaves.

[0041] Dried pasta As described above, the user prepares the dried pasta separately from the food with instructions. An example of the dried pasta is long pasta. The long pasta is, for example, substantially cylindrical. Here, as an example, the dried pasta is a substantially cylindrical long pasta with no grooves on the side.

[0042] The diameter of the long pasta is preferably in the range of 0.9 to 2.0 mm, and more preferably in the range of 1.4 to 1.7 mm. For hot pasta dishes, it is common to use long pasta with a larger diameter than for cold pasta dishes. However, when using long pasta with a larger diameter, the minimum cooking time is longer than when using long pasta with a smaller diameter.

[0043] ·Instructions The instructions, in one embodiment, are printed on the container, primary container, or secondary container. In another embodiment, the instructions are a label including the printed portion and attached to the container, primary container, or secondary container. In yet another embodiment, the instructions are a booklet or card including the printed portion.

[0044] The instructions provide the amount of water to dilute the pasta sauce with, as well as heating and steaming conditions for the diluted pasta sauce with the dried pasta, where the instructions further provide the amount of dried pasta to be cooked with the diluted pasta sauce.

[0045] The amount of dry pasta specified in the instructions is preferably in the range of 80-120 g, more preferably in the range of 90-110 g, if the pasta sauce is for a single serving of pasta. By way of example, if the pasta sauce is for a single serving of pasta, the amount of dry pasta specified in the instructions is 100 g. If the pasta sauce is for two or more servings of pasta, the amount of dry pasta specified in the instructions is preferably in the range given above for a single serving of pasta, multiplied by the number of people.

[0046] The instructions preferably include information regarding the type of dried pasta to be used. For example, if long pasta is to be used as the dried pasta, the instructions preferably indicate, by letters, figures, or a combination thereof, that long pasta should be used. Furthermore, if long pasta is to be used as the dried pasta, the instructions preferably include a recommended numerical value or numerical range for the diameter (or thickness) of the dried pasta. The numerical value or numerical range described in the instructions preferably falls within the above-mentioned range for the diameter of long pasta.

[0047] The instructions preferably state that the amount of water to dilute the pasta sauce should be in the range of 1.5 to 3.0 times the amount of dry pasta by weight, and more preferably in the range of 2.0 to 2.5 times the amount of water used to dilute the pasta sauce.

[0048] The heating conditions described in the instructions include using a microwave oven for cooking. The instructions preferably indicate, by text, graphics, or a combination thereof, that a microwave oven should be used.

[0049] The heating conditions described in the instructions include the heating time, which is the time from the start to the end of microwave heating in the microwave oven.

[0050] The heating time is set so that it ends before the dried pasta is ready to eat. If the pasta sauce is for a single serving of pasta, the instructions will preferably state a heating time in the range of 3 to 10 minutes, more preferably 4 to 8 minutes. If the pasta sauce is for a single serving of pasta, the heating time specified in the instructions will usually be longer than the heating time for a single serving of pasta.

[0051] Microwave ovens have various outputs. Therefore, it is preferable that the instructions describe the heating time for each output. According to one example, the instructions describe a first heating time when the microwave oven has a first output, for example 500 W, and a second heating time when the microwave oven has a second output, for example 600 W, which is higher than the first output. The first heating time and the second heating time may be equal or different. In the latter case, typically, the second heating time is shorter than the first heating time. However, if the total time of the heating time and the steaming time can be sufficiently shortened, the first heating time may be shorter than the second heating time. The instructions may describe the heating time by the microwave oven regardless of the output of the microwave oven.

[0052] The steaming conditions described in the instructions include the steaming time. As mentioned above, the microwave heating in the microwave oven is terminated before the dried pasta is ready to eat. If the pasta is allowed to steam sufficiently after the microwave heating in the microwave oven, the pasta will gelatinize and absorb water, and the pasta will be ready to eat.

[0053] The steaming time specified in the instructions is, for example, a time that ensures that the pasta is ready to eat, i.e., that the steaming time specified in the instructions is a time that ensures that the pasta is sufficiently rehydrated to produce a pasta dish.

[0054] The steaming conditions described in the instructions preferably include the time for leaving the product in the microwave oven as the steaming time. In this case, the instructions preferably further include a description that the product should be steamed in the microwave oven without opening the door after heating in the microwave oven.

[0055] When microwave heating is performed in a microwave oven, first, steam fills the head space of the cooking container, and then the steam is released from the cooking container. The steam released from the cooking container heats the interior space of the microwave oven. Therefore, if the food is steamed inside the microwave oven without opening the door after heating in the microwave oven, the temperature of the food can be reduced more slowly than if the food is steamed outside the microwave oven.

[0056] The instructions preferably state a steaming time (or standing time) in the range of 0.5 to 10 minutes, and more preferably in the range of 1 to 9 minutes.

[0057] As described above, microwave ovens have various outputs. Therefore, it is preferable that the instruction manual describes the steaming time for each output. According to one example, the instruction manual describes a first steaming time when the microwave oven has a first output, for example, 500 W, and also describes a second steaming time when the microwave oven has a second output, for example, 600 W, which is higher than the first output. Note that the instruction manual may describe the steaming time regardless of the microwave oven output.

[0058] The ratio of the steaming time (or standing time) to the heating time is preferably within the range of 0.1 to 3.3.

[0059] The total of the heating time and the steaming time (or the standing time) is preferably within the range of 6 to 20 minutes, and more preferably within the range of 8 to 15 minutes.

[0060] In addition, when the dried pasta is a generally cylindrical long pasta with one or more grooves on the side, for example one or more grooves extending along the length direction, i.e., quick-boil pasta, the gelatinization and water absorption of the pasta proceeds faster than when the dried pasta is a generally cylindrical long pasta without grooves on the side. The instructions may further state that for quick-boil pasta, a shorter heating time, a shorter steaming time, or both are required. Alternatively, the instructions may further state that for quick-boil pasta, steaming can be omitted. Alternatively, the instructions may further state that for quick-boil pasta, a shorter heating time and steaming can be omitted.

[0061] The instructions preferably include mixing the pasta with the pasta sauce prior to consumption. For example, the instructions preferably include mixing the pasta with the pasta sauce prior to transferring the pasta dish from the cooking vessel to a plate. Mixing the pasta with the pasta sauce allows the sauce to better coat the pasta.

[0062] ·Cooking method By using the above-mentioned food with instructions, a pasta dish can be obtained, for example, by the following method. Here, the distribution container containing the pasta sauce in the food with instructions is usable as a container for cooking. Furthermore, here, the dried pasta is a long pasta with a roughly cylindrical shape that has no grooves on the side.

[0063] First, prepare long pasta as dried pasta whose diameter (or thickness) is equal to or within the range of the diameter (or thickness) recommended in the instructions. Then, measure out the amount of long pasta specified in the instructions.

[0064] The amount of water specified in the instructions is measured out and the container containing the pasta sauce is opened. The water and the dried pasta are then added to the container. If the dried pasta is long compared to the dimensions of the container, the dried pasta may be folded, for example, in half before being added to the container.

[0065] The container is then sealed and the water and the pasta sauce are mixed together, for example, if the container is a bag, it is gently kneaded, thereby obtaining a diluted pasta sauce and distributing the diluted pasta sauce throughout the dried pasta.

[0066] The container is then placed in a microwave oven and microwave-heated according to the heating time specified in the instructions.The container is then left in the microwave oven without opening the microwave door for the steaming time specified in the instructions.

[0067] The container is then removed from the microwave oven and opened. Next, the pasta and pasta sauce are thoroughly mixed in the container, and the pasta dish is then transferred from the container to a plate.

[0068] ·effect In the above-mentioned food with instructions, the packaged food in which pasta sauce is accommodated in a container or primary container is one that has been heat sterilized, for example, a retort food that has been subjected to a retort process. Such packaged foods do not require freezing for storage. In particular, if the above-mentioned packaged foods can be stored at room temperature like retort foods, refrigeration is also not required for storage. Furthermore, when cooking pasta dishes using the above-mentioned food with instructions, dried pasta that does not require freezing or refrigeration is used. In other words, the pasta sauce and pasta do not occupy space in a freezer or refrigerator. In particular, if the above-mentioned packaged foods can be stored at room temperature like retort foods, the pasta can also be stored at room temperature, so they do not occupy space in a freezer or refrigerator.

[0069] Furthermore, by using the above-mentioned food with instructions, it is possible to cook pasta dishes in the above-mentioned manner. In other words, by using the above-mentioned food with instructions, it is possible to cook pasta dishes with reduced work.

[0070] Furthermore, the above instructional food product can be used to prepare a quality pasta dish, as described below.

[0071] 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 the water content is reduced, the pasta may not be sufficiently rehydrated and the pasta sauce may not be sufficiently mixed with the pasta. Furthermore, if the pasta is heated for a long period of time in order to fully rehydrate the pasta, the pasta dish may burn.

[0072] In the above-mentioned food with instructions, the instructions state the heating and steaming conditions for the diluted pasta sauce containing dried pasta. When cooking is performed by combining heating and steaming, the gelatinization and water absorption of the pasta can be promoted 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.

[0073] Furthermore, the water-diluted solution contained in the diluted pasta sauce has a sufficiently low viscosity and soluble solids concentration at 25°C. Therefore, when heated, the mixture containing the diluted pasta sauce and pasta can be made to flow sufficiently, and the gelatinization and water absorption of the pasta can be sufficiently promoted during heating and steaming. The pasta dish obtained thereby has a strong taste, because the water-diluted solution is concentrated by the water absorption of the pasta and the evaporation of water, and the pasta sauce is sufficiently intertwined with the pasta.

[0074] In this way, the food with instructions described above does not require freezing or refrigeration for storage, and makes it possible to cook high-quality pasta dishes with reduced work.

[0075] In addition, the food with instructions is designed to be diluted with water by the user when cooking pasta. Therefore, the food with instructions has a small mass and volume. Therefore, the food with instructions can be efficiently transported and many of them can be stored in a small space.

[0076] (2) Second embodiment The instruction-included food according to the second embodiment of the present invention is similar to the instruction-included food according to the first embodiment, except for the following points. That is, the instruction-included food according to the second embodiment contains the above-mentioned diluted pasta sauce instead of pasta sauce. Furthermore, the instructions contained in the instruction-included food according to the second embodiment are similar to the instructions contained in the instruction-included food according to the first embodiment, except that no matters related to diluting the pasta sauce with water are described. Cooking of pasta dishes using this instruction-included food can be carried out in the same manner as described in the first embodiment, except that dilution of the pasta sauce with water is not performed.

[0077] Like the food with instructions according to the first embodiment, this food with instructions also does not require freezing for storage and allows for the cooking of high-quality pasta dishes with reduced work. And like 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.

[0078] In addition, because the pasta sauce of this food with instructions is diluted with water, it has a larger mass and volume than the food with instructions of 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 of the first embodiment, because the pasta sauce is not diluted with water.

[0079] (3) Variations 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. When the food with instructions further includes an appropriate amount of dried pasta, the instructions may not indicate information regarding the amount of dried pasta to be cooked together with the diluted pasta sauce or the type of dried pasta to be used. EXAMPLES

[0080] <1> Test A To investigate the effect of steaming on the quality of pasta dishes, the following tests were conducted.

[0081] <1.1> Test A1 As a pasta sauce, a carbonara sauce having the composition shown in Table 1 below was prepared.

[0082] [Table 1]

[0083] Furthermore, as dried pasta, approximately cylindrical long pasta with a thickness of 1.6 mm and no grooves on the side surface was prepared.

[0084] Next, 100 g of pasta sauce, 160 mL of water, and 100 g of dried pasta were placed in a standing pouch, which was then sealed. The dried pasta was folded in half before being placed in the standing pouch. The standing pouch was also sealed to create a steam exhaust port for exhausting steam that filled the pouch during heating.

[0085] Next, the standing pouch was lightly kneaded, whereby the diluted pasta sauce was obtained by mixing the water and the pasta sauce, and the diluted pasta sauce was spread throughout the dried pasta.

[0086] Next, the standing pouch containing the dried pasta and the diluted pasta sauce was placed in a microwave oven and microwave-heated for 5 minutes and 30 seconds at an output of 600 W. It was then left in the microwave oven for 7 minutes and 30 seconds without opening the microwave oven door.

[0087] Thereafter, the standing pouch was taken out of the microwave oven and opened. Next, the pasta and the pasta sauce were mixed well in the standing pouch, and then the pasta dish was transferred from the container to a plate.

[0088] The pasta dishes thus obtained were visually observed and the degree of rehydration of the pasta was checked.

[0089] A diluted pasta sauce was also prepared in the same manner as that prepared for cooking this pasta dish, and this was subjected to solid-liquid separation. The temperature of the water-diluted solution thus obtained was controlled at 25°C, and its viscosity, soluble solids 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 a PAL-1 manufactured by Atago Co., Ltd. The results are shown in Table 2 below.

[0090] [Table 2]

[0091] <1.2> Test A2 Pasta dishes were prepared in the same manner as in Test A1, except that 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 rehydration of the pasta was checked.

[0092] <1.3> Test A3 The pasta dish was cooked in the same manner as in 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 dish thus obtained was also visually observed and the degree of rehydration of the pasta was checked.

[0093] <1.4> Rating A The pasta dishes obtained in Tests A1 to A3 were evaluated according to the following criteria.

[0094] -How soft the pasta is ◎: Softer than al dente. 〇: Al dente. △: Harder than al dente, but still firm enough. ×: The return is insufficient.

[0095] · Entanglement ○: There is almost no sauce loosened from the pasta on the plate. △: There is a small amount of sauce that has come off from the pasta on the plate. ×: Too much sauce floating away from the pasta on the plate.

[0096] The evaluation results are shown in Table 3 below.

[0097] [Table 3]

[0098] As shown in Table 3, when the heating time was 5 minutes 30 seconds and steaming was not performed, the pasta did not clump into a bundle or burn, but the pasta did not rehydrate sufficiently and a large amount of sauce was left loose from the pasta on the plate. When the heating time was 8 minutes and steaming was not performed, the pasta did not clump into a bundle or burn, but the pasta did not rehydrate sufficiently and burned. In contrast, when the heating time was 5 minutes 30 seconds and the steaming time was 7 minutes 30 seconds, the pasta did not clump into a bundle or burn, the pasta rehydrated sufficiently, and almost no sauce was left loose from the pasta on the plate.

[0099] <2> Test B To investigate the effect of the amount of water dilution on the quality of pasta dishes, the following test was carried out.

[0100] <2.1> Test B1 As the pasta sauce, carbonara sauce was prepared according to the composition shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 1 to 3.

[0101] Next, pasta dishes were prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as the pasta sauce, and the amount of pasta sauce and the amount of 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 with pasta sauce obtained by solid-liquid separation was 150 g. The amount of solid ingredients obtained by solid-liquid separation of the diluted pasta sauce obtained by mixing the pasta sauce and water whose amounts were adjusted as described above was 6 g on average.

[0102] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0103] <2.2> Test B2 Pasta dishes were prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as the pasta sauce, and the amounts of pasta sauce and water were changed as follows. That is, the amounts of pasta sauce and water were adjusted so that the amount of water was 160 parts by mass per 100 parts by mass of pasta sauce, and the amount of water-diluted solution obtained by solid-liquid separation of the diluted pasta sauce was 200 g. The diluted pasta sauce obtained by mixing the amounts of pasta sauce and water adjusted as above had an average amount of solid ingredients of 8 g obtained by solid-liquid separation.

[0104] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0105] <2.3> Test B3 Pasta dishes were prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as the pasta sauce, and the amounts of pasta sauce and water were changed as follows. That is, the amounts of pasta sauce and water were adjusted so that the amount of water was 160 parts by mass per 100 parts by mass of pasta sauce, and the amount of water diluted with pasta sauce obtained by solid-liquid separation was about 250 g. The amount of solid ingredients obtained by solid-liquid separation of the diluted pasta sauce obtained by mixing the pasta sauce and water whose amounts were adjusted as above was 10 g on average.

[0106] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0107] <2.4> Test B4 Pasta dishes were prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as the pasta sauce, and the amounts of pasta sauce and water were changed as follows. That is, the amounts of pasta sauce and water were adjusted so that the amount of water was 160 parts by mass per 100 parts by mass of pasta sauce, and the amount of water-diluted solution obtained by solid-liquid separation of the diluted pasta sauce was 270 g. The diluted pasta sauce obtained by mixing the amounts of pasta sauce and water adjusted as above had an average amount of solid ingredients of 11 g obtained by solid-liquid separation.

[0108] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0109] <2.5> Test B5 Pasta dishes were prepared in the same manner as in Test A1, except that the first to third carbonara sauces were used as the pasta sauce, and the amounts of pasta sauce and water were changed as follows. That is, the amounts of pasta sauce and water were adjusted so that the amount of water was 160 parts by mass per 100 parts by mass of pasta sauce, and the amount of water diluted with pasta sauce obtained by solid-liquid separation was 300 g. The amount of solid ingredients obtained by solid-liquid separation of the diluted pasta sauce obtained by mixing the pasta sauce and water whose amounts were adjusted as above was 12 g on average.

[0110] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0111] <2.6> Test B6 As the pasta sauce, a Bolognese sauce was prepared according to the composition shown in Table 4 below. Here, the pasta sauce was prepared three times to obtain Bolognese sauces No. 1 to 3.

[0112] [Table 4]

[0113] Pasta dishes were prepared in the same manner as in Test A1, except that the first to third Bolognese sauces were used as the pasta sauces. The diluted pasta sauce obtained by mixing the pasta sauce with 160 g of water had an average water-diluted liquid and solid ingredients of 214 g and 46 g, respectively, obtained by solid-liquid separation.

[0114] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0115] <2.7> Test B7 As the pasta sauce, a peperoncino sauce was prepared according to the composition shown in the following Table 5. Here, the pasta sauce was prepared three times to obtain the first to third peperoncino sauces.

[0116] [Table 5]

[0117] Pasta dishes were prepared in the same manner as in Test A1, except that the first to third peperoncino sauces were used as the pasta sauce and the amount of pasta sauce was 70 g. The diluted pasta sauce obtained by mixing the above amount of pasta sauce with 160 g of water had an average water dilution liquid and solid ingredient amount of 215 g and 15 g, respectively, obtained by solid-liquid separation.

[0118] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0119] <2.8> Test B8 As the pasta sauce, a cod roe sauce was prepared according to the composition shown in Table 6. Here, the preparation of the pasta sauce was carried out three times to obtain the first to third cod roe sauces.

[0120] [Table 6]

[0121] Pasta dishes were prepared in the same manner as in Test A1, except that the first to third cod roe sauces were used as the pasta sauce and the amount of pasta sauce was 70 g. The diluted pasta sauce obtained by mixing the above amount of pasta sauce with 160 g of water had an average water dilution liquid and solid ingredient amounts of 204 g and 26 g, respectively, obtained by solid-liquid separation.

[0122] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0123] <2.9> Rating B The pasta dishes obtained in tests B1 to B8 were evaluated according to the same criteria as in test A. The evaluation results are shown in Table 7 below.

[0124] [Table 7]

[0125] In each of the tests B1 to B8, three pasta dishes were prepared using three pasta sauces. Since the evaluation results for these three pasta dishes were equal, the evaluation results for the three pasta dishes are shown together in Table 7, rather than listed individually.

[0126] As shown in Table 7, when the amount of water dilution was within the range of 1.5 to 3.0 times the amount of dry pasta by weight, the pasta did not clump together or burn, the pasta was sufficiently rehydrated, and almost no sauce was left free from the pasta on the plate. In particular, when the amount of water dilution was within the range of 2.0 to 2.7 times the amount of dry pasta by weight, the pasta could be rehydrated to al dente or softer, and almost no sauce was left free from the pasta on the plate.

[0127] <3> Test C To investigate the effect of the viscosity of the diluted water on the quality of pasta dishes, the following test was carried out.

[0128] <3.1> Test C1 As the pasta sauce, carbonara sauce was prepared according to the composition shown in Table 1. Here, the pasta sauce was prepared three times to obtain the fourth to sixth carbonara sauces.

[0129] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 4 to 6 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration (hereinafter sometimes referred to as Brix) of 7 mPa s and 5.7%, respectively, when diluted with water at 25°C.

[0130] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0131] <3.2> Test C2 A carbonara sauce was prepared with the same composition as shown in Table 1 above, except that a thickener that does not affect the soluble solids concentration was further added in an amount of 0.23 parts by mass, and the amount of water was reduced by this amount. Here, the pasta sauce was prepared three times to obtain the seventh to ninth carbonara sauces.

[0132] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 7 to 9 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 38 mPa s and 5.8%, respectively, when diluted with water at 25°C.

[0133] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0134] <3.3> Test C3 A carbonara sauce was prepared with the same composition as shown in Table 1 above, except that 0.31 parts by mass of the thickener, which does not affect the soluble solids concentration, was further added and the amount of water was reduced by this added amount. Here, the pasta sauce was prepared three times to obtain carbonara sauces No. 10 to 12.

[0135] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 10 to 12 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 53 mPa s and 6.2%, respectively, when diluted with water at 25°C.

[0136] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0137] <3.4> Test C4 As a pasta sauce, 0.42 parts of the thickener, which does not affect the soluble solids concentration, was further added, and the amount of water was reduced by this amount, but carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauce Nos. 13 to 15.

[0138] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 13 to 15 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 129 mPa s and 5.9%, respectively, when diluted with water at 25°C.

[0139] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0140] <3.5> Test C5 As a pasta sauce, the thickener which does not affect the soluble solids concentration was further added in an amount of 0.52 parts by mass, and the amount of water was reduced by the amount added, but other than this, carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 16 to 18.

[0141] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 16 to 18 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 190 mPa s and 5.8%, respectively, when diluted with water at 25°C.

[0142] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0143] <3.6> Test C6 A carbonara sauce was prepared with the same composition as shown in Table 1 above, except that 0.83 parts by mass of the thickener, which does not affect the soluble solids concentration, was further added and the amount of water was reduced by this added amount. Here, the pasta sauce was prepared three times to obtain Carbonara Sauce Nos. 19 to 21.

[0144] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 19 to 21 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 418 mPa s and 5.8%, respectively, when diluted with water at 25°C.

[0145] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0146] <3.7> Test C7 As the pasta sauce, a Bolognese sauce was prepared according to the composition shown in Table 4. Here, the pasta sauce was prepared three times to obtain Bolognese sauces Nos. 4 to 6.

[0147] Next, pasta dishes were cooked in the same manner as in Test B6, except that Bolognese Sauce Nos. 4 to 6 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 7 mPa s and 9.3%, respectively, when diluted with water at 25°C.

[0148] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0149] <3.8> Test C8 As the pasta sauce, a peperoncino sauce was prepared according to the composition shown in Table 5. Here, the pasta sauce was prepared three times to obtain the fourth to sixth peperoncino sauces.

[0150] Next, pasta dishes were prepared in the same manner as in Test B7, except that Peperoncino Sauce Nos. 4 to 6 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 4 mPa s and 3.9%, respectively, when diluted with water at 25°C.

[0151] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0152] <3.9> Test C9 As the pasta sauce, a cod roe sauce was prepared according to the composition shown in Table 6. Here, the preparation of the pasta sauce was carried out three times to obtain the fourth to sixth cod roe sauces.

[0153] Next, pasta dishes were cooked in the same manner as in Test B8, except that Tarako Sauce Nos. 4 to 6 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 5 mPa s and 3.1%, respectively, when diluted with water at 25°C.

[0154] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0155] <3.10> Rating C The pasta dishes obtained in tests C1 to C9 were evaluated according to the same criteria as in test A. The evaluation results are shown in Table 8 below.

[0156] [Table 8]

[0157] In each of the tests C1 to C9, three pasta dishes were prepared using three pasta sauces. Since the evaluation results for these three pasta dishes were equal, the evaluation results for the three pasta dishes are not listed individually but are listed together in Table 8.

[0158] As shown in Table 8, when the viscosity of the water-diluted solution increased, the pasta did not rehydrate sufficiently and the sauce did not stick to the pasta sufficiently, and the pasta became clumpy.

[0159] <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.

[0160] <4.1> Test D1 As the pasta sauce, carbonara sauce was prepared according to the composition shown in Table 1. Here, the pasta sauce was prepared three times to obtain the 22nd to 24th carbonara sauces.

[0161] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 22 to 24 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 7 mPa s and 5.7%, respectively, when diluted with water at 25°C.

[0162] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0163] <4.2> Test D2 As a pasta sauce, 12.5 parts by mass of water-soluble dietary fiber that does not affect the viscosity was further added, and the amount of water was reduced by this added amount, but carbonara sauce was prepared with the same composition as shown in Table 1 above. Here, the pasta sauce was prepared three times to obtain Carbonara Sauce Nos. 25 to 27.

[0164] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 25 to 27 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 8 mPa s and 10.7%, respectively, when diluted with water at 25°C.

[0165] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0166] <4.3> Test D3 As a pasta sauce, the above-mentioned water-soluble dietary fiber, which does not affect the viscosity, was further added in an amount of 17.5 parts by mass, and the amount of water was reduced by this amount, but a carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 28 to 30.

[0167] Next, pasta dishes were cooked in the same manner as in Test A1, except that Carbonara Sauce Nos. 28 to 30 were used as the pasta sauce. The diluted pasta sauces obtained in the cooking of these pasta dishes had an average viscosity and soluble solids concentration of 8 mPa s and 13.7%, respectively, when diluted with water at 25°C.

[0168] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0169] <4.4> Test D4 As a pasta sauce, the above-mentioned water-soluble dietary fiber, which does not affect the viscosity, was further added in an amount of 25 parts by mass, and the amount of water was reduced by this added amount, but a carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 31 to 33.

[0170] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 31 to 33 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 9 mPa s and 15.7%, respectively, when diluted with water at 25°C.

[0171] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0172] <4.5> Test D5 As a pasta sauce, the above-mentioned water-soluble dietary fiber, which does not affect the viscosity, was further added in an amount of 32.5 parts by mass, and the amount of water was reduced by this added amount, but a carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 34 to 36.

[0173] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 34 to 36 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 9 mPa s and 18.2%, respectively, when diluted with water at 25°C.

[0174] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0175] <4.6> Test D6 As a pasta sauce, the above-mentioned water-soluble dietary fiber, which does not affect the viscosity, was further added in an amount of 40 parts by mass, and the amount of water was reduced by this added amount, but a carbonara sauce was prepared with the same composition as shown in Table 1. Here, the pasta sauce was prepared three times to obtain Carbonara Sauces No. 37 to 39.

[0176] Next, pasta dishes were prepared in the same manner as in Test A1, except that Carbonara Sauce Nos. 37 to 39 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 10 mPa s and 21.7%, respectively, when diluted with water at 25°C.

[0177] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0178] <4.7> Test D7 As the pasta sauce, a bolognese sauce was prepared according to the composition shown in Table 4. Here, the pasta sauce was prepared three times to obtain the seventh to ninth bolognese sauces.

[0179] Next, pasta dishes were prepared in the same manner as in Test B6, except that Bolognese Sauce Nos. 7 to 9 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 7 mPa s and 9.3%, respectively, when diluted with water at 25°C.

[0180] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0181] <4.8> Test D8 As the pasta sauce, a peperoncino sauce was prepared according to the composition shown in Table 5. Here, the pasta sauce was prepared three times to obtain the seventh to ninth peperoncino sauces.

[0182] Next, pasta dishes were prepared in the same manner as in Test B7, except that Peperoncino Sauce Nos. 7 to 9 were used as the pasta sauce. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 4 mPa s and 3.9%, respectively, when diluted with water at 25°C.

[0183] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0184] <4.9> Test D9 As the pasta sauce, a cod roe sauce was prepared according to the composition shown in Table 6. Here, the preparation of the pasta sauce was carried out three times to obtain the seventh to ninth cod roe sauces.

[0185] Next, pasta dishes were prepared in the same manner as in Test B8, except that the seventh to ninth Tarako Sauces were used as the pasta sauces. The diluted pasta sauces obtained in the preparation of these pasta dishes had an average viscosity and soluble solids concentration of 5 mPa s and 3.1%, respectively, when diluted with water at 25°C.

[0186] The pasta dishes thus obtained were then visually observed and the degree to which the pasta had rehydrated was checked.

[0187] <4.10> Rating D The pasta dishes obtained in tests D1 to D9 were evaluated according to the same criteria as in test A. The evaluation results are shown in Table 9 below.

[0188] [Table 9]

[0189] In each of the tests D1 to D9, three pasta dishes were cooked using three pasta sauces. In most tests, the evaluation results for these three pasta dishes were equal to each other. Specifically, in each of the tests D1 to D4 and D6 to D9, the evaluation results for these three pasta dishes were equal to each other. In the test D5, the sauce did not sufficiently adhere to the pasta in two dishes, and the remaining dish had a small amount of sauce that had come off from the pasta on the dish, but the degree of pasta rehydration and the presence or absence of burnt / bundled pasta were similar in the three dishes. Therefore, in Table 9, the evaluation results for the three pasta dishes are not listed individually but are listed together.

[0190] As shown in Table 9, when the soluble solids concentration of the water dilution solution was increased, the sauce did not coat the pasta sufficiently. This is because when the soluble solids concentration of the water dilution solution was increased, the pasta did not reconstitute sufficiently, resulting in an excessive amount of pasta sauce relative to the pasta in the pasta dish.

Claims

1. A food product with microwave cooking instructions for use in cooking dry pasta in a diluted pasta sauce by microwave heating, comprising: a pasta sauce which contains a seasoning liquid and solid ingredients and which is diluted with water to produce a diluted pasta sauce which contains a water-diluted version of the seasoning liquid and the solid ingredients; An instruction sheet describing the amount of water to dilute the pasta sauce and the heating and steaming conditions for the diluted pasta sauce containing the dried pasta; Equipped with A food product with instructions for microwave cooking, in which the diluted pasta sauce produced when the pasta sauce is diluted with the amount of water specified in the instructions has a viscosity of 130 mPa·s or less at 25°C and a soluble solids concentration of 16 mass% or less at 25°C.

2. A food product with microwave cooking instructions for use in cooking dry pasta in a diluted pasta sauce by microwave heating, comprising: The pasta sauce dilution contains a water-diluted seasoning liquid and solid ingredients; An instruction manual describing heating and steaming conditions for the diluted pasta sauce containing the dried pasta; Equipped with The water-diluted food product with instructions for cooking in a microwave oven has a viscosity of 130 mPa·s or less at 25°C and a soluble solids concentration of 16 mass% or less at 25°C.

3. 3. The food product according to claim 1, wherein the heating conditions include a heating time by microwave heating, and the steaming conditions include a standing time in a microwave oven.

4. 4. A food product according to claim 3, wherein the ratio of said standing time to said heating time is in the range of 0.1 to 3.

3.

5. 5. A food product according to claim 4, wherein the total of said heating time and said standing time is within the range of 6 to 20 minutes.

6. 3. The food product of claim 1 or 2, wherein the instructions further include an amount of the dry pasta to be cooked with the diluted pasta sauce.

7. 7. The food product of claim 6, wherein the amount of the water dilution is in the range of 1.5 to 3.0 times the amount of the dry pasta by weight.

8. 3. The food product of claim 1 or 2 further comprising dried pasta.

9. 9. The food product according to claim 8, wherein the amount of the water dilution is in the range of 1.5 to 3.0 times the amount of the dry pasta by weight.

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