Enhanced bite texture

Abstract

The present invention discloses a surface for improving the bite feel, having an outer surface and a cross section. The outer surface of the surface includes three outward protrusions spaced apart from each other and formed on the outer surface and extending in different radial directions, with at least one curved surface between adjacent outward protrusions.

Description

Technical Field

[0001] This invention relates to a surface structure, and more particularly to a surface structure that relatively enhances the chewiness. Background Technology

[0002] Regarding Chinese noodles, the noodle-making industry currently faces numerous technical bottlenecks in producing multi-structured noodles. Unlike Italian pasta, which is produced by extruding dough through a die using a rotating screw, Chinese noodles employ a rolling process. Rotating rollers gradually shorten the spacing between the dough pieces, rolling them into a sheet, which is then cut into noodles by a cutting blade. This is primarily due to the limitations imposed by the different raw material composition and characteristics (such as gluten content) of Italian and Chinese noodles. The known variations in the structure of Chinese noodles depend on the design of the cutting edge of the rolling blade unit; however, the design of this unit has some technical shortcomings. For example, the spacing of the rolling blades is limited by the mechanism, typically requiring a narrower spacing, with limitations on increasing the width. Therefore, Chinese noodles are generally thinner. To adjust their thickness, the industry typically reduces the thinning degree through rolling to create a thicker sheet before rolling and cutting. However, when the gap between the rollers is limited, rolling a thick strip into a narrow-gap roller will cause the thick strip to be pushed outward, resulting in incomplete cuts, which reduces the flatness of the noodles and makes the maintenance of the noodle shape less controllable.

[0003] Furthermore, noodles with rounded edges or circular configurations in their cross-section are typically prepared using a roller cutter unit with rounded edges. The connection between the two rollers and the rounded edges of the cutter is limited (there are gaps of varying sizes), resulting in a lower degree of control over the curvature, connectivity, and other configuration characteristics of the noodles produced by roller cutting. This restricts the design diversity of noodles with rounded edges.

[0004] Due to the aforementioned technical limitations, the extent of groove excavation or the design of groove edges is restricted when using a rolling cutter to create grooved surfaces. Furthermore, the operation of a rolling cutter involves two parallel rollers positioned opposite each other to roll the cutting unit, thereby cutting the dough strip to produce a surface configuration that is symmetrical vertically and horizontally (e.g., square) or symmetrical in all directions (e.g., rectangular). However, due to the limitations of these well-known cutting tools, certain special-shaped noodles are difficult to manufacture.

[0005] Traditional noodles are mostly cylindrical with a round cross-section or rectangular with a long / square cross-section. These types of noodles are not very good at providing a chewy texture when you eat them. In addition to the choice of ingredients, the structure of these noodles is relatively thin, which makes them easy to absorb water and become soft and mushy, failing to provide a satisfying chewy texture in the mouth.

[0006] Therefore, it is necessary to develop a dough that can improve the chewiness and add value to Chinese noodles. Summary of the Invention

[0007] The purpose of this invention is to provide a surface having an outer surface and a cross section, wherein the outer surface of the surface includes three outwardly protrusions spaced apart from each other and formed on the outer surface and extending in different radial directions, and at least one curved surface is between adjacent outwardly protrusions.

[0008] In one specific embodiment, the three outward protrusions each have a curvature, and the curvatures of the three outward protrusions are the same.

[0009] In one specific embodiment, the three outward protrusions have a first outward protrusion and two second outward protrusions. The first outward protrusion has a first curvature, and the two second outward protrusions each have a second curvature. The first curvature is smaller than the second curvature.

[0010] In one specific embodiment, the two second outward protrusions are symmetrical to the first outward protrusion.

[0011] In one specific embodiment, the surface between the first outward protrusion and any second outward protrusion is defined by three curvatures.

[0012] In one specific embodiment, a groove is provided between the first outward protrusion and any second outward protrusion.

[0013] In one specific embodiment, the first outward protrusion has a first width, and the two second outward protrusions define a second width of the surface, wherein the first width is smaller than the second width.

[0014] In one specific embodiment, the first outward protrusion extends a first radial distance from a center of the surface, and each second outward protrusion extends a second radial distance from the center of the surface, wherein the first radial distance is less than the second radial distance.

[0015] In one specific embodiment, the three outward protrusions have a first outward protrusion and two second outward protrusions. The first outward protrusion has a first curvature, and the two second outward protrusions each have a second curvature. The first curvature is greater than the second curvature.

[0016] In one specific embodiment, the curved surface between the two second outward protrusions is a concave surface or a groove, and the curved surface between each second outward protrusion and the first outward protrusion is a convex surface.

[0017] Another object of the present invention is to provide a surface having an outer surface and a cross section, the outer surface of the surface comprising two outward protrusions extending in different directions, and the two outward protrusions being laterally offset from each other by a distance, thereby the cross section being an asymmetrical shape or a rotationally symmetric shape.

[0018] In one specific embodiment, the cross section between the two outward protrusions extends along a curve.

[0019] In one specific embodiment, the curve is an S-shaped curve.

[0020] In one specific embodiment, a curved surface is provided between the two outward protrusions, and the curved surface is composed of a first curvature and a second curvature.

[0021] In one specific embodiment, the first curvature has a first extension in the cross-section, the second curvature has a second extension in the cross-section, and the first extension and the second extension have different lengths.

[0022] Another objective of the present invention is to provide a surface having an outer surface and a cross-section, the cross-section being divided into an upper half and a lower half. The outer surface of the upper half has a convex side, an end point, and a concave side, and the outer surface of the lower half has a convex side, an end point, and a concave side, wherein the convex side of the upper half and the concave side of the lower half are on the same side, and the concave side of the upper half and the convex side of the lower half are on the same side.

[0023] In one specific embodiment, the ends of the upper half and the lower half point in different directions.

[0024] In one specific embodiment, the cross-section is S-shaped.

[0025] These and other features and advantages of the invention will be presented in more detail in the following description of the invention and in the accompanying drawings illustrated by the principles of the invention. Attached Figure Description

[0026] The invention can be further understood by referring to the following figures and description. Non-limiting and non-exhaustive examples are described with reference to the following figures. The components in the figures are not necessarily actual dimensions; the focus is on illustrating the structure and principle.

[0027] Figure 1 This diagram illustrates the main structure of a facet.

[0028] Figure 2 This shows a cross-sectional view of a first embodiment of the facet of the present invention.

[0029] Figure 3 This shows a cross-sectional view of a second embodiment of the facet of the present invention.

[0030] Figure 4 This shows a cross-sectional view of a third embodiment of the facet of the present invention.

[0031] Figure 5 This shows a cross-sectional view of a fourth embodiment of the facet of the present invention.

[0032] Figure 6Cross-sectional views showing other embodiments of the facet of the present invention.

[0033] Explanation of reference numerals in the attached figures:

[0034] 10. Outer surface

[0035] 11 Section

[0036] 20 Outer surface

[0037] 21 Section

[0038] 22. Protruding outwards

[0039] 23 Curved surfaces

[0040] 24 Circles

[0041] 30 Outer surface

[0042] 31 Section

[0043] 32 First outward protrusion

[0044] 33 Second outward protrusion

[0045] 34 First Surface

[0046] 35 Second Surface

[0047] 36 Third Surface

[0048] 37 First Width

[0049] 38 Second Width

[0050] 40 Outer surface

[0051] 41 Section

[0052] 42 First outward protrusion

[0053] 43 Second outward protrusion

[0054] 44. Circle

[0055] 45 Circle

[0056] 46 curved surfaces

[0057] 47 Curved Surface

[0058] 50 Outer surface

[0059] Section 51

[0060] 52. Protruding outwards

[0061] 53. Circle

[0062] 54 curves

[0063] 55 First curvature

[0064] 56 Second curvature

[0065] 61. Upper half

[0066] 62 Lower Half

[0067] 63 Convex side

[0068] 64 End

[0069] 65 Concave side

[0070] 66 Convex side

[0071] 67 End Detailed Implementation

[0072] The invention will now be described more fully with reference to the accompanying drawings, and specific exemplary embodiments will be shown by way of illustration. However, the subject matter of this claim can be embodied in many different forms, and therefore the construction of the claimed subject matter is not limited to any of the exemplary embodiments disclosed in this specification; the exemplary embodiments are merely illustrative. Similarly, the invention aims to provide a reasonably broad scope for the claimed or covered subject matter. Furthermore, the claimed subject matter can be embodied, for example, as a method, apparatus, or system. Therefore, embodiments can take the form of, for example, hardware, software, firmware, or any combination thereof (known not to be software).

[0073] The term "in one embodiment" as used in this specification does not necessarily refer to the same specific embodiment, and the term "in other (some / certain) embodiments" as used in this specification does not necessarily refer to different specific embodiments. The purpose is to, for example, include combinations of all or some of the exemplary embodiments claimed.

[0074] Figure 1 The diagram illustrates the structure of a noodle, comprising an extended outer surface (10) and a cross-section (11). A key feature of this invention is that the outer surface (10) of the noodle comprises three outward protrusions and curved surfaces formed between these protrusions, thereby increasing the noodle's chewiness. This chewiness derives from the noodle's resistance to chewing. The noodle of this invention enhances this resistance to chewing through its structural design, while still maintaining a soft structure; thus, the combination of softness and firmness enhances the noodle's chewiness. The outward protrusions will... Figures 2 to 3 The embodiments shown are described in more detail.

[0075] Figure 2A cross-sectional view of a first embodiment of the facet of the present invention is shown, including an outer surface (20) and a cross section (21). The outer surface (20) has three outward protrusions (22). Although not shown in perspective, it is conceivable that the facet has three extending outward protrusions. These outward protrusions (22) extend radially from a center (not shown) of the facet. The center refers to the core portion of the facet. There are curved surfaces (23) between these outward protrusions (22), and these curved surfaces are recessed into the core of the facet. The shape of the outward protrusions (22) can be determined by a circle (24), and therefore the outward protrusions (22) also have a curvature. The curvature is the reciprocal of the radius of a circle, i.e., the smaller the radius of the circle, the greater the curvature. The three outward protrusions (22) of this embodiment have approximately the same curvature. Similarly, these curved surfaces (23) also have approximately the same curvature. The maximum width of the facet can be determined by the boundary of two outward protrusions (22). Furthermore, the top of these outward protrusions (22) can form a triangle, so the surface profile of this embodiment can also be visually regarded as a triangular surface.

[0076] Accordingly, these outward protrusions (22) increase the radial structure of the entire surface, relatively increasing the resistance to chewing force, but the outward protrusions (22) are soft structures, thus forming a combination of soft and hard.

[0077] Figure 3 A cross-sectional view of a second embodiment of the surface of the present invention is shown, including an outer surface (30) and a cross-section (31). The outer surface (30) has three outward protrusions, namely a first outward protrusion (32) and two second outward protrusions (33), extending from a center of the surface in their respective radial directions. The two second outward protrusions (33) are symmetrically distributed with respect to the first outward protrusion (32). Although a perspective view is not shown, these extending outward protrusions should be recognizable, especially the first outward protrusion (32), whose shape is significantly different from the other two second outward protrusions (33).

[0078] The first and second outward protrusions (32, 33) have different curvatures. As shown, the first outward protrusion has a first curvature (which can be defined by a fairly large circle), and the second outward protrusion (33) has a second curvature that is approximately the same (which can be defined by a relatively small circle), so the first curvature is smaller than the second curvature.

[0079] As shown in the figure, there is a concave-convex surface between the first outward protrusion (32) and the second outward protrusion (33). In this embodiment, the surfaces of the first outward protrusion (32) and any of the second outward protrusions (33) are defined by three curvatures, where a minimum curvature defines a first surface (34) connecting the second outward protrusion (33), a larger curvature defines a second surface (35) connecting the first outward protrusion (33), and a maximum curvature defines a third surface (36) located between the first surface (34) and the second surface (35). The first and second surfaces (34, 35) are essentially convex, while the third surface (36) is concave. When the curvature of the third surface (36) is relatively large, the third surface (36) can be regarded as a groove on the outer surface (30) of the surface. The groove can serve as a buffer structure when the surface is compressed, and can also increase the entrainment capacity of liquids (such as soup, sauce). Between the second outward protrusions (33), there is a curved surface, which can be concave or convex.

[0080] As shown in the figure, the first outward protrusion (32) has a first width (37), which can be determined by the distance between the vertices of the two second curved surfaces (35). The boundaries of the two second outward protrusions (33) also define a second width (38) of the surface, and the first width (37) is smaller than the second width (38).

[0081] As shown in the figure, the first outward protrusion (32) extends a first radial distance from the center of the surface, and each of the second outward protrusions (33) extends a second radial distance from the center of the surface, with the first radial distance being less than the second radial distance. Therefore, visually, the first outward protrusion (32) is flatter than the second outward protrusions (33), but the three outward protrusions of the surface should be visually recognizable. Each of the first outward protrusion (32) and these second outward protrusions (33) has a vertex, and the three vertices can also form an isosceles triangle. Although not shown, it can be imagined that the center is the core of the surface, or the part that cooks the slowest when boiling noodles. Therefore, the cross-sectional shape of the surface can visually resemble a flat trapezoid.

[0082] Figure 4 A cross-sectional view of a third embodiment of the surface of the present invention is shown, comprising an outer surface (40) and a cross-section (41). The outer surface (40) has three outward protrusions, namely a first outward protrusion (42) and two second outward protrusions (43), which extend from a center of the surface in their respective radial directions. The two second outward protrusions (43) are symmetrically distributed with respect to the first outward protrusion (42).

[0083] The first and second outward protrusions (42, 43) have different curvatures. As shown, the first outward protrusion (42) has a first curvature defined by a circle (44), and the second outward protrusion (43) has a second curvature that is substantially the same and defined by a circle (45). Depending on the size of the circles (44 and 45), the first curvature is greater than the second curvature (unlike the aforementioned). Figure 4 ).

[0084] Between the two second outward protrusions (43) there is a curved surface (46), or a groove, depending on the proximity of the two outward protrusions (43). The aforementioned curved surface (46) is concave. Between each of the second outward protrusions (43) and the first outward protrusion (42), there is also a curved surface (47), in particular, the aforementioned curved surface (47) is convex. Accordingly, Figure 4 The cross-section of the surface in the embodiment has a heart-shaped configuration.

[0085] Figure 5 A cross-sectional view of a fourth embodiment of the surface of the present invention is shown, comprising an outer surface (50) and a cross section (51). The outer surface (50) has two outward protrusions (52) extending in different directions. Each of the two outward protrusions (52) has a curvature defined by a circle (53) of similar size. The two outward protrusions (52) are laterally offset from each other by a distance (D). The lateral offset refers to the distance between two parallel tangents of the two outward protrusions (52), thereby creating a visual asymmetry or a so-called rotational symmetry. The rotational symmetry refers to the correlation between one object obtained by rotating one object about an axis by an angle.

[0086] The cross section (51) between the two outward protrusions (52) extends along a curve (54), specifically an S-shaped curve. There is at least one curved surface between the two outward protrusions (52), which is formed by a first curvature (55) and a second curvature (56) (as shown on the left side of the figure), wherein the first curvature (55) is significantly smaller than the second curvature (56), and the first curvature (55) extends a first length in the cross section (51) longer than the second curvature (56) extends a second length in the cross section (51), thereby visually forming a noodle-like cross section resembling an S-shape.

[0087] Figure 6Other embodiments of the surface of the present invention are also shown, having an outer surface and a cross-section. This surface is generally divided into an upper half (61) and a lower half (62) along a midline (as shown by the dotted line in the figure). The upper and lower halves (61, 62) are of the aforementioned rotationally symmetric shape. The outer surface of the upper half (61) has a convex side (63), an end (64), and a concave side (65) that are connected to each other. Similarly, the outer surface of the lower half (62) also has a convex side (66), an end (67), and a concave side (68) that are connected to each other.

[0088] As shown in the figure, the convex side (63) of the upper half (61) and the concave side (68) of the lower half (62) are on the same side, and the concave side (65) of the upper half (61) and the convex side (66) of the lower half (62) are on the same side. The convex side (63) and the concave side (68) are continuously connected, as are the concave side (65) and the convex side (66). The convex side (63, 66) in the figure has a first curvature, and the concave side (65, 68) has a second curvature, and the first curvature is smaller than the second curvature. The surface extends with a generally uniform width between the ends (64 and 67), but has a larger width between the convex side (63) and the concave side (65) or between the convex side (66) and the concave side (68). In addition, the ends (64 and 67) point in different directions. Accordingly, Figure 6 The cross-section of the surface is S-shaped.

[0089] The above embodiments describe the structure of the dough before boiling. It should be understood that boiling may damage some of these characteristics due to the dough's tendency to absorb water and deform. Therefore, proper boiling to maintain these characteristics and achieve the desired texture is important. Although boiling time affects the texture of the dough, it still offers significant advantages over conventional round dough.

[0090] by Figure 2For example, in terms of the solid bodies of similar triangles, there are significant differences from the general circular solid bodies of the same grade in experimental examples such as boiling quality, texture characteristics, and texture dynamic measurement. In an experimental example, cooking loss can be used as a key indicator of noodle quality to evaluate the degree of dissociation of the solid body during heating. A lower cooking loss represents better noodle quality. Generally, a cooking loss of 7.0 to 8.0% is within the acceptable range. The experimental results show that the cooking loss of commercially available noodles is 7.83 ± 0.35, which is in line with the values described in the literature. Among the extruded noodles, the cooking loss of the triangular solid body of the present invention (such as having a maximum width of 5.3 mm) is the lowest, at 3.38 ± 0.20 g / 100 g. Followed by the 5 mm circular solid body at 3.62 ± 0.19, and the cooking loss of the 3 mm circular solid body is the highest, reaching 4.04 ± 0.10 g / 100 g, and there are significant differences from the triangular solid body of the present invention and the 3 mm circular solid body. The cooking loss of the triangular solid body made by the present invention is about 3.38 to 4.04%, which is significantly lower than the acceptable range, indicating good boiling quality of the noodles. Comparative experimental examples of other configurations of the present invention with general circular solid bodies are not elaborated one by one here. The foregoing experimental examples are only for simple illustration and are not used to limit the present invention.

[0091] Briefly summarize the characteristics of the foregoing embodiments: After the triangular configuration is ingested into the oral cavity, there must be one side that can be placed in the molar area for chewing and crushing. During each chewing and biting process, texture hardness stress perception can be generated through the bottom edge, forming a biting texture characteristic. Moreover, due to the reduction of the center diameter of the solid body in the triangular configuration, it helps to shorten the heating and ripening time of the solid body; the "Fu" character shape is changed with the configuration of the triangular bottom edge and two hypotenuses, forming a structure with a wide bottom edge and upward contraction, so as to achieve the deformation of the solid body during chewing in the tooth area. The bottom edge forms texture hardness stress perception in the tooth area, having the sensory characteristics of a biting feeling; the heart shape uses the configuration of the arc groove to shorten the heat transfer distance from the surface to the center of the noodle. The groove can adjust the distance from the concave point to the bottom in different proportions according to the diameter, so that the groove has different diameter-to-height ratios. When the diameter is greater than 4 mm, it has a higher bite strength; when the S shape is chewed and compressed in the oral tooth area, the arc structure has a buffering characteristic during stress deformation, so that the recovery stress after pressing is significant, having a significant elastic texture perception.

[0092] In summary, in addition to the novel features of the structure of the solid body with specific outward protrusions and curved surface combinations of the present invention, the biting feeling it provides can be different from traditional noodles, thus reflecting the added value of the noodles.

[0093] Although certain details have been used to describe the foregoing invention for a clear understanding, those of ordinary skill in the art will understand that specific changes and modifications can be implemented within the scope of the patent application. Therefore, the above embodiments are only for illustration and are not restrictive, and the present invention is not limited to the details described herein, but can be modified within the scope of the additional patent application and equivalents.

Claims

1. A surface having an outer surface and a cross-section, characterized in that, The outer surface of the surface includes: three outward protrusions spaced apart from each other and formed on the outer surface and extending in different radial directions, with at least one curved surface between adjacent outward protrusions; The three outward protrusions have a first outward protrusion and two second outward protrusions. The first outward protrusion has a first curvature, and the two second outward protrusions each have a second curvature. The first curvature is smaller than the second curvature. The surface between the first outward protrusion and any second outward protrusion is defined by three curvatures; A groove is provided between the first outward protrusion and any second outward protrusion. The first outward protrusion extends a first radial distance from the center of the surface, and the second outward protrusion extends a second radial distance from the center of the surface. The first radial distance is less than the second radial distance. The first outward protrusion is flatter than the second outward protrusion, so that the cross-section of the surface presents a flat trapezoid.

2. The surface according to claim 1, characterized in that, The two second outward protrusions are symmetrical to the first outward protrusion.

3. The surface according to claim 1, characterized in that, The first outward protrusion has a first width, and the two second outward protrusions define a second width of the surface, wherein the first width is smaller than the second width.

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