{"id":3161,"date":"2025-09-23T17:42:38","date_gmt":"2025-09-23T17:42:38","guid":{"rendered":"https:\/\/www.europesays.com\/ee\/3161\/"},"modified":"2025-09-23T17:42:38","modified_gmt":"2025-09-23T17:42:38","slug":"naljanobel-taiusliku-pastakastme-eest-terviseleht","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ee\/3161\/","title":{"rendered":"NaljaNobel t\u00e4iusliku pastakastme eest &#8211; Terviseleht"},"content":{"rendered":"<p>Cacio e pepe on \u00fcks Itaalia populaarsemaid pastaroogasid, mille t\u00e4iusliku kastme retsepti eest anti v\u00e4lja Ig Nobeli f\u00fc\u00fcsikapreemia.<\/p>\n<p>Ig Nobeli preemia tunnustab teadust\u00f6id, mis paneb inimesi esmalt naerma, kuid seej\u00e4rel m\u00f5tlema. 2025. aasta auhinnatseremoonia pani t\u00f5en\u00e4oliselt ka inimeste k\u00f5hud korisema. ISTA f\u00fc\u00fcsik Fabrizio Olmeda ja tema kolleegid uurisid t\u00e4iusliku cacio e pepe pastakastme saladust. <\/p>\n<p><a href=\"https:\/\/nami-nami.ee\/retsept\/2134\/cacio_e_pepe\" rel=\"nofollow noopener\" target=\"_blank\">Cacio e pepe<\/a> on \u00fcks Itaalia populaarsemaid pastaroogasid, kuid isegi Itaalia teadlastel ei \u00f5nnestu sageli valmistada t\u00e4iuslikult kreemjat kastet. Austria Teaduse ja Tehnoloogia Instituudi (ISTA) f\u00fc\u00fcsik Fabrizio Olmeda maadles samuti selle probleemiga, kuni tal sai katse-eksituse meetodist villand ja ta otsustas l\u00e4heneda k\u00fcsimusele teaduslikult. Koos kolleegidega, kes k\u00f5ik olid itaallased Max Plancki Instituudist Dresdenis, Padova \u00dclikoolist ja Barcelona \u00dclikoolist, asus ta otsima t\u00e4iusliku kastme saladust, et see \u00f5nnestuks iga kord.<\/p>\n<p>Meeskond p\u00e4lvis oma murrangulise ja maitsva avastuse eest <a href=\"https:\/\/et.wikipedia.org\/wiki\/Ig_Nobeli_auhind\" rel=\"nofollow noopener\" target=\"_blank\">Ig Nobeli<\/a> f\u00fc\u00fcsikapreemia. See auhind v\u00e4\u00e4rtustab ebaharilikku ja loomingulist l\u00e4henemist, et s\u00fctitada huvi teaduse, meditsiini ja tehnoloogia vastu.<\/p>\n<p>Uurin n\u00e4htusi, mis mind paeluvad<\/p>\n<p>ISTA j\u00e4reldoktor Fabrizio Olmeda valis oma uurimisvaldkonnaks komplekssete s\u00fcsteemide statistilise f\u00fc\u00fcsika, sest see v\u00f5imaldab rakendada teoreetilist f\u00fc\u00fcsikat paljudes distsipliinides \u2013 bioloogiast sotsioloogiani. \u201eMinu motivatsioon on alati uurida n\u00e4htusi, mis mind paeluvad, isegi kui need j\u00e4\u00e4vad v\u00e4ljapoole minu eriala, mis on \u00fche raku genoomika f\u00fc\u00fcsika,\u201c \u00fctles v\u00e4rske Ig Nobeli laureaat. \u201eHoolimata suurenevast spetsialiseerumisest arvan, et isegi oma tavap\u00e4rases uurimisvaldkonnas on kasulik v\u00f5tta aega millegi ebahariliku uurimiseks. Ma usun, et see auhind peegeldab seda ideed, sest selle moto \u201cEsmalt naera, siis m\u00f5tle\u2019\u201d v\u00f5ib innustada inimesi teaduse vastu huvi tundma.\u201c<\/p>\n<p>ISTA president Martin Hetzer r\u00f5hutas sama: \u201e\u00dcks mentor \u00fctles mulle kord: kuni sul on l\u00f5bus, teed sa \u00f5iget asja. Ig Nobeli preemia on selle kreedo suurep\u00e4rane austusavaldus. Esmapilgul v\u00f5ib k\u00fcsimus, kuidas valmistada t\u00e4iuslikku cacio e pepe pastat, tunduda naljakas. Kuid t\u00f5eline uudishimust ajendatud teadus \u00fchendab loovuse, visaduse, t\u00e4psuse ja l\u00f5bu. Ja see viib alati avastusteni, millel on potentsiaal maailma natuke paremaks muuta \u2013 kas siis suurte uuendustega v\u00f5i v\u00e4iksemas mastaabis meie taldrikul.\u201c<\/p>\n<p>Mis podiseb laboris? Cacio e pepe retsept maitsvaks teaduseks!<\/p>\n<p>Just seda r\u00f5hutab ka eelretsenseeritud uuring, mis avaldati teadusajakirjas Physics of Fluids ja mille eest preemia anti: Tavaliste koostisosade \u2013 Pecorino juustu, pastavee, pipra ja pasta \u2013 lihtsalt kokku segamine annab sageli t\u00fckilise, mozzarella-taolise kastme. Miks? Pasta vee t\u00e4rklis peaks aitama kastet emulgeerida ja stabiliseerida, kuid sageli ei piisa sellest. Kui temperatuur t\u00f5useb \u00fcle 65 \u00b0C, denatureeruvad juustu proteiinid ja t\u00f5mbuvad kokku, mist\u00f5ttu segu laguneb.<\/p>\n<p>T\u00e4iusliku cacio e pepe retsept<\/p>\n<p>Teadlased leidsid, et t\u00e4iusliku kastme v\u00f5ti on \u00f5ige t\u00e4rklisekogus. Sega lihtsalt t\u00e4rklisepulber (2\u20133% juustumassist) veega, kuni vesi muutub selgeks ja pakseneb. Seej\u00e4rel sega saadud geel madalal temperatuuril juustuga nii, et t\u00e4rklis seob valgud ega lase t\u00fckkidel tekkida. Maitsesta tavap\u00e4raselt pipraga. Sega pasta kastmega pannil ja lisa vajadusel natuke pastavett, et saavutada soovitud konsistents.<\/p>\n<p>Koostisosad:<\/p>\n<ul class=\"wp-block-list\">\n<li>4 g t\u00e4rklist (kartuli- v\u00f5i maisit\u00e4rklis)<\/li>\n<li>40 ml vett (t\u00e4rklise segamiseks)<\/li>\n<li>160 g Pecorino Romano juustu<\/li>\n<li>240 g pastat (soovitavalt tonnarelli)<\/li>\n<li>Pastakeeduvesi<\/li>\n<li>Must pipar ja sool (maitse j\u00e4rgi)<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" width=\"525\" height=\"700\" src=\"https:\/\/www.europesays.com\/ee\/wp-content\/uploads\/2025\/09\/Low-Res_Fabrizio-Olmeda-with-cacio-e-pepe-pasta-c-ISTA.jpg\" alt=\"\" class=\"wp-image-7991\"  \/><\/p>\n<p>Fabrizio Olmeda, Austria Teaduse ja Tehnoloogia Instituudi (ISTA) j\u00e4reldoktor, ja tema kolleegid on said Ig Nobeli preemia oma uuringu eest t\u00e4iusliku cacio e pepe pasta kohta. Foto ISTA.<\/p>\n<p><a href=\"https:\/\/www.8000kicks.com\/?ref=2ryxq7ls\" target=\"_blank\" rel=\" noreferrer noopener nofollow\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"457\" src=\"https:\/\/www.europesays.com\/ee\/wp-content\/uploads\/2025\/09\/8000-3-naist.webp.webp\" alt=\"\" class=\"wp-image-7239\"  \/><\/a><\/p>\n<p>Reklaam\u00a0<a href=\"https:\/\/www.8000kicks.com\/?ref=2ryxq7ls\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Stiilsed kanepist jalan\u00f5ud, seljakotid, arvutitaskud, sokid ja m\u00fctsid naistele ja meestele leiad siit!<\/a><\/p>\n<p>VISTA teaduskeskusest<\/p>\n<p>T\u00e4iusliku pastakastme k\u00fcsimus on vaid \u00fcks paljudest, mida ISTA teadlased Klosterneuburgis \u2013 ligi 80 eri riigist \u2013 on uurinud ja uurivad edasi. K\u00fclastajad saavad peagi VISTA Science Experience Center\u2019is tutvuda valikuga neist teemadest, sealhulgas n\u00fc\u00fcd auhinnatud pastauuringuga. Keskus avatakse ISTA kampuse s\u00fcdames festivaliga 3.\u20135. oktoobril 2025. Sissep\u00e4\u00e4s on tasuta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"394\" height=\"700\" src=\"https:\/\/www.europesays.com\/ee\/wp-content\/uploads\/2025\/09\/Low-Res_Cacio-e-Pepe-c-ISTA.jpg\" alt=\"\" class=\"wp-image-7992\" style=\"width:521px;height:auto\"  \/><\/p>\n<p>Perfektne Cacio e Pepe Pasta! Foto ISTA.<\/p>\n<p>Viide teadust\u00f6\u00f6le  <a href=\"https:\/\/pubs.aip.org\/aip\/pof\/article\/37\/4\/044122\/3345324\/Phase-behavior-of-Cacio-e-Pepe-sauce\" rel=\"nofollow noopener\" target=\"_blank\">https:\/\/pubs.aip.org\/aip\/pof\/article\/37\/4\/044122\/3345324\/Phase-behavior-of-Cacio-e-Pepe-sauce<\/a><\/p>\n<p>Loe lisaks<\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/kartul-voib-suurendada-diabeedi-tekke-riski\/\" rel=\"nofollow noopener\" target=\"_blank\">Kartul v\u00f5ib suurendada diabeedi tekke riski<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/miks-lennukitoit-maitseb-nagu-see-maitseb\/\" rel=\"nofollow noopener\" target=\"_blank\">Miks lennukitoit maitseb nagu see maitseb?<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/oige-toitumine-aitab-voidelda-kroonilise-valuga\/\" rel=\"nofollow noopener\" target=\"_blank\">\u00d5ige toitumine aitab v\u00f5idelda kroonilise valuga<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/oige-toit-on-arritunud-soole-puhul-tohusam-kui-ravimid\/\" rel=\"nofollow noopener\" target=\"_blank\">\u00d5ige toit on \u00e4rritunud soole puhul t\u00f5husam kui ravimid<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/liha-asendamine-kaunviljadega-mojub-meestele-hasti\/\" rel=\"nofollow noopener\" target=\"_blank\">Liha asendamine kaunviljadega m\u00f5jub meestele h\u00e4sti<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/pestitsiidid-ja-laste-surmad-on-seotud\/\" rel=\"nofollow noopener\" target=\"_blank\">Pestitsiidid ja laste surmad on seotud<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/valgurikas-hommikusook-tahendab-taiskohutunnet-ja-keskendumisvoimet\/\" rel=\"nofollow noopener\" target=\"_blank\">Milline hommikus\u00f6\u00f6k saledab ja parandab keskendumisv\u00f5imet?<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/miks-sa-oosel-magada-ei-saa\/\" rel=\"nofollow noopener\" target=\"_blank\">Miks sa \u00f6\u00f6sel magada ei saa?\u00a0<\/a><\/p>\n<p><a href=\"https:\/\/terviseleht.ee\/pikk-ketodieet-tekitab-kudedesse-vananenud-rakke\/\" rel=\"nofollow noopener\" target=\"_blank\">Pikk ketodieet tekitab kudedesse vananenud rakke<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Cacio e pepe on \u00fcks Itaalia populaarsemaid pastaroogasid, mille t\u00e4iusliku kastme retsepti eest anti v\u00e4lja Ig Nobeli f\u00fc\u00fcsikapreemia.&hellip;\n","protected":false},"author":2,"featured_media":3162,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[26,27,2944,37,33,35,2945,34,36,2946,31,32,2947,21,1406,109,2948,2949,2950,2951,2952,2953,28,29,95,2954,2955,2956,2957,19,2958,2959,2960,2961,2962,2963,25,2964,2965,2966,2967,2968,2969,429,2970,23,24,22,20,2971,30,92,93,94],"class_list":{"0":"post-3161","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-maailm","8":"tag-breaking-news","9":"tag-breakingnews","10":"tag-cacio-e-pepe","11":"tag-ee","12":"tag-eesti","13":"tag-eesti-keel","14":"tag-esmalt-naera","15":"tag-estonia","16":"tag-estonian","17":"tag-fabrizio-olmeda","18":"tag-featured-news","19":"tag-featurednews","20":"tag-fuusika","21":"tag-headlines","22":"tag-ig-nobel","23":"tag-itaalia","24":"tag-itaalia-pastaroad","25":"tag-juust","26":"tag-juustuproteiinid","27":"tag-juustuvalgud","28":"tag-katse-eksituse-meetod","29":"tag-labor","30":"tag-latest-news","31":"tag-latestnews","32":"tag-maailm","33":"tag-makaronid","34":"tag-mehed","35":"tag-mozzarella","36":"tag-naised","37":"tag-news","38":"tag-nobeli-fuusikapreemia","39":"tag-pastaroad","40":"tag-pecorino","41":"tag-pecorino-romano","42":"tag-pipar","43":"tag-populaarsed-pastaroad","44":"tag-populaarseimad-lood","45":"tag-proteiinid","46":"tag-siis-motle","47":"tag-taiusliku-cacio-e-pepe-retsept","48":"tag-taiusliku-kastme-retsept","49":"tag-taiusliku-kastme-saladus","50":"tag-tarklis","51":"tag-toit","52":"tag-tonnarelli","53":"tag-top-stories","54":"tag-topstories","55":"tag-uldised-uudised","56":"tag-uudised","57":"tag-valgud","58":"tag-viimased-uudised","59":"tag-world","60":"tag-world-news","61":"tag-worldnews"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts\/3161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/comments?post=3161"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/posts\/3161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/media\/3162"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/media?parent=3161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/categories?post=3161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ee\/wp-json\/wp\/v2\/tags?post=3161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}