JPH0928335A

JPH0928335A - Pastare

Info

Publication number: JPH0928335A
Application number: JP7212328A
Authority: JP
Inventors: Souichi Aonuma; 爽壱青沼
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-07-18
Filing date: 1995-07-18
Publication date: 1997-02-04

Abstract

PROBLEM TO BE SOLVED: To obtain PASTARE by boiling pasta, immersing the boiled pasta in water, dehydrating, putting the pasta in a container and fully sprinkling a soup until the whole pasta is entirely sunk and loosened. SOLUTION: Pasta 1 is put in a container 4 with deep bottom, a soup 2 is fully poured into the container and the paste is floated in the container to produce PASTARE.

Description

【発明の詳細な説明】この発明は、以前わが国になかったパスタ類が最近多く
食されるようになってきたが、従来は、もともとこれを
作った国々の風習に従った方法で作り、食しているだけ
であるから、われわれ日本人の味覚により適したように
製造したものである。従来のパスタは、茹で上げてから
水でさらすことなく、皿に盛りつけ食していた。しかし
この発明のパスターレの場合は、水でさらしてパスタの
歯ざわりを良くして食するので、今迄のものをつかつて
もよいが、このように使用するのに適したものを製造す
るほうがより望ましい。パスタの中でも特にスパゲテ
イーの場合は、今迄のものより全体に細めに製造したほ
うがよい。また、従来のパスタもスープで食することが
あるけれど、この場合は茹であげたパスタをスープ皿に
盛りつけ、その下方の部分の周りをひたす程度に、塩味
のスープやクリームを入れるのであり、その汁の量は多
くない。本発明のパスターレは、茹であげたパスタを水
でさらし、よく水ををきつたものに具をのせ次のように
して作った汁を、パスタが容器の中で浮いてしまう位に
たっぷりとかけたものである。本発明に使用する汁は、
表面の皮をはがした丸ごとの玉葱を網にのせて直接火で
焼き、表面が半透明な水色になってしずくがしたたり落
ちそうになったものと、鰮の煮干・鶏の脂・骨がら及び
多量の野菜類他を加え製造したものに、好みに応じて醤
油や練合せ味噌で味付けする。なお、パスターレを入れ
るものとしては、従来の西洋式の皿よりももっと底が深
いもので、東洋式の丼ではなくむしろ感じとしては西洋
式でありながら、汁をたっぷり入れられる、パスターレ
を食するのに適した新しい容器がよい。[Detailed Description of the Invention] This invention has been eaten a lot of pasta, which was not found in Japan before, but in the past, it was made and eaten by a method according to the custom of the countries that originally made it. Therefore, it is manufactured to be more suitable for the taste of Japanese people. Traditional pasta is served on a plate without being boiled and then exposed to water. However, in the case of the pastare of the present invention, the pasta may be exposed to water to improve the texture of the pasta before eating, so it is possible to use the pasta, but it is better to produce one suitable for such use. More desirable. Especially for spaghetti among pasta, it is better to make it thinner than the pasta. Traditional pasta may also be eaten with soup, but in this case, the boiled pasta is served in a soup plate, and salted soup or cream is put into the soup around the lower part. The amount of soup is not large. The pasta of the present invention is prepared by immersing boiled pasta in water, placing the ingredients on a well-drained dish, and then applying the juice prepared as follows until the pasta floats in the container. It is a thing. The juice used in the present invention is
Whole onion peeled on a net and baked directly on the fire, the surface became translucent light blue and drops or drops, and dried sardines, chicken fat, bones Seasoned with soy sauce and kneaded miso, according to taste, made by adding ginger and a large amount of vegetables and others. As for the pasta sauce, it has a deeper bottom than the traditional Western dishes, and it is not an Oriental bowl, but rather Western style as a feeling, but you can put plenty of juice A new container suitable for

[Brief description of drawings]

【図１】従来のスープパスタの断面図FIG. 1 is a sectional view of a conventional soup pasta.

【図２】本発明パスターレの断面図FIG. 2 is a sectional view of the pastaure of the present invention.

[Explanation of symbols]

１はパスタ２は汁３は従来のス
ープ皿４は底の深い容器1 is pasta 2 is soup 3 is conventional soup plate 4 is a deep-bottomed container

Claims

[Claims]

1. A food product in which pasta that has been boiled and exposed to water is placed in a deep-bottomed container, and the juice made from chicken fat, roasted onion, or the like is sprinkled from the top so that the pasta can be loosened in the container.