Easily rehydrated complementary food noodle structure

Abstract

The utility model relates to the technical field of noodles, in particular to an easily rehydrated complementary food noodle structure, which solves the problem that the middle part and the edge of the conventional noodle have the same thickness to generate a white core, and comprises a main body, and a concave surface structure is arranged on the main body to form a main body shape with a thin middle part and two thick sides. The concave surface structure comprises grooves which are respectively formed in the upper side surface and the lower side surface of the thickness section of the main body, and due to the structural design that the noodles are thin in the middle and thick on two sides, when the noodles are in contact, gaps are formed in the thin positions in the middle, so that the noodles are not easy to adhere in boiling and placing processes and are not easy to adhere and agglomerate during freeze-drying and rehydration; and the thin part in the middle is easier to cure, so that a half-cooked white core phenomenon is avoided, and a good development prospect is achieved.

Description

Technical Field

[0001] This utility model relates to the field of noodle technology, and in particular to a structure for easily rehydrated baby food noodles. Background Technology

[0002] Freeze-dried porridge and noodle products have high nutritional value. Utilizing advanced freeze-drying technology, they are quick and convenient to eat, requiring only hot water to prepare. Infants can start complementary feeding after 6 months of age, beginning with iron-rich pureed foods and gradually adding other ingredients to achieve dietary diversity. Traditional wide, straight noodles, due to their flat surfaces, tend to stick together during cooking and storage. When added to freeze-dried instant foods, the following problems arise during rehydration: 1. The noodles stick together, resulting in undercooked areas and affecting the product's sensory appeal; 2. Because the surface area of ​​traditional wide, straight noodles differs between the center and sides, the center cooks more slowly than the sides, leading to slower water absorption during rehydration and a tendency for a white core, resulting in a poor texture.

[0003] Chinese invention patent application CN104302189A discloses a grooved noodle. The noodle has a parallelogram or rectangular main shape in cross-section. It has two grooves along the longitudinal direction of the noodle at a position symmetrical with respect to the center point of the cross-section. In the cross-section of the noodle, each groove has a pair of first sides facing each other and extending from the opening face of the groove toward the interior of the noodle, and a pair of second sides that bend at the front end of the first sides in a direction of mutual approach and connect with each other to form the front end of the groove. The distance from the front end of the groove to the opening face is greater than half the width of the noodle in the direction of forming the groove in the cross-section of the noodle.

[0004] Chinese invention patent CN114258267B discloses a method for manufacturing noodles with a wavy cross section. The noodles produced according to the above application have a wavy cross section.

[0005] Both types of noodles have uneven cross-sections, but the thickness of the cross-section is roughly uniform. Although this can solve the sticking problem to some extent, the problem of white core still exists because the middle part of the noodles is not as easy to cook as the edges. Based on the above problems, a new noodle structure is designed to solve the problem of easy sticking after rehydration while ensuring that the middle and edges of the noodles are basically cooked at the same temperature under the same brewing time. Utility Model Content

[0006] In order to solve the above-mentioned technical problems, the purpose of this utility model is to provide an easy-to-rehydrate baby food noodle structure, which solves the problem of white core caused by the same thickness in the middle and edge of existing noodles.

[0007] To achieve the above objectives, the technical solution adopted by this utility model is as follows: an easy-to-rehydrate baby food noodle structure, comprising a main body, wherein a concave structure is provided on the main body to form a main body shape that is thin in the middle and thick on both sides, and the concave structure includes grooves respectively provided on the upper and lower sides of the thickness section of the main body.

[0008] By adopting the above technical solution, the grooves reduce the contact area between the noodles, making them less likely to stick together during cooking and storage. At the same time, they are less likely to stick together and clump together during freeze-drying and rehydration, and the thinner part in the middle is easier to cook, preventing the phenomenon of undercooked white core.

[0009] Furthermore, the main body includes edge segments located on the left and right sides of the thickness section of the main body, and the edge segments are cuboid structures with a uniform thickness.

[0010] By adopting the above technical solution, the left or right side of the edge section of the noodle body is in direct contact with water, maintaining a certain thickness to prevent the noodles from absorbing too much water and becoming too soft.

[0011] Furthermore, the groove includes a concave section and a transition section. The concave section is formed by recessing from the surface of the main body toward the center of the main body. The transition section is respectively provided on both sides of the concave section, and each transition section is formed by transitioning from the end of the concave section to the edge section on the corresponding side.

[0012] By adopting the above technical solution, the overall transition of the main structure is smooth, the taste is better after rehydration, and the possibility of breakage in the groove and edge parts is reduced.

[0013] Furthermore, the transition sections and edge sections are connected by circular arcs.

[0014] By adopting the above technical solution, the groove and edge segment are smoothly connected.

[0015] Furthermore, the groove is an arc-shaped groove, the center of which corresponds to the center line of the main body, forming a shape with the smallest thickness in the middle and gradually thickening towards the two edges.

[0016] By adopting the above technical solution, on the one hand, the concave arc structure makes the thickness of the noodle body gradually widen from the middle to both ends, which makes it easier for the noodles to rehydrate at a consistent speed. On the other hand, the arc groove facilitates production and makes the product more aesthetically pleasing.

[0017] Furthermore, the groove includes an upper groove and a lower groove, wherein the lower groove has the same curvature as the upper groove and their centers correspond.

[0018] By adopting the above technical solution, the noodles maintain a basically consistent water absorption rate on both the top and bottom sides, ensuring a consistent overall texture and avoiding a situation where one side is softer than the other.

[0019] Furthermore, the groove includes an upper groove and a lower groove, wherein the lower groove and the upper groove are arc-shaped grooves with different lengths but corresponding to each other at the center, and the arc of the longer groove is smaller than that of the shorter groove.

[0020] By adopting the above technical solution, the grooves with different lengths at the top and bottom can reduce the possibility of noodles sticking together, while ensuring that the water absorption speed of the grooves on both sides is basically the same.

[0021] Furthermore, the concave structure includes multiple sets of groove units, each groove unit being arranged in an array along the width direction of the noodle, and each groove unit including a corresponding upper groove and a lower groove.

[0022] The above technical solution is suitable for noodles with a wider width.

[0023] Furthermore, the thickness of the edge segment is between 0.6mm and 1.2mm.

[0024] By adopting the above technical solution, the produced noodles are thinner than regular wide noodles, making them suitable for addition to freeze-dried complementary foods for infants and young children.

[0025] Furthermore, the depth of the groove is 1 / 20 to 1 / 5 of the thickness of the edge segment.

[0026] By adopting the above technical solution, the problem of the groove being too deep and causing the bubble to break in the middle can be avoided.

[0027] Compared with the prior art, the advantages of this utility model are as follows: By processing the surface shape of the noodles, the structure design of the noodles being thin in the middle and thick on both sides creates gaps when the noodles come into contact with each other. This reduces the contact area between the noodles, making them less likely to stick together during cooking and storage. At the same time, they are less likely to stick together and clump together during freeze-drying and rehydration. On the other hand, the structure of being thin in the middle and thick on both sides makes the thin part in the middle easier to cook. After the product is freeze-dried, especially in the middle of the noodles, due to the slightly thinner thickness, there will be no phenomenon of undercooked white core. Attached Figure Description

[0028] Figure 1 This is a cross-sectional schematic diagram of an embodiment of the present invention.

[0029] Figure 2 This is a cross-sectional schematic diagram of Embodiment 2 of the present invention.

[0030] Figure 3 This is a three-dimensional structural diagram of the present invention.

[0031] Figure 4 This is a cross-sectional schematic diagram of Embodiment 3 of the present invention.

[0032] Figure 5This is a cross-sectional schematic diagram of Embodiment 4 of the present utility model.

[0033] Figure 6 This is a schematic diagram of the water refilling process of this utility model. Detailed Implementation

[0034] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0035] Example 1: By Figure 1 Provided is an easily rehydrated complementary food noodle structure, comprising a main body 1, wherein the main body 1 includes edge segments 101, the edge segments 101 being located on the left and right sides of the thickness section of the main body, the upper and lower sides of the edge segments 101 being horizontal planes, thereby making the thickness of the edge segments 101 uniform; the main body 1 is provided with a concave structure, the concave structure being located between the two edge segments 101, forming a main body shape that is thin in the middle and thick at both sides; the concave structure includes grooves 2 respectively provided on the upper and lower sides of the thickness section of the main body; the grooves 2 include an upper groove 201 and a lower groove 202, the upper groove 201 being located on the upper side, the lower groove 202 being located on the lower side, the lower groove 202 having the same degree of concavity as the upper groove 201 and corresponding to the center.

[0036] Example 2, by Figures 2 to 3 As given, based on Embodiment 1, the groove 2 includes a concave section 102 and a transition section 103. The concave section 102 is formed by recessing from the surface of the main body toward the center of the main body. The transition section 103 is respectively provided on both sides of the concave section 102. Each transition section 103 is formed by transitioning from the end of the concave section 102 to the edge section 101 on the corresponding side. The connection between each transition section 103 and the edge section 101 is an arc transition.

[0037] Example 3, by Figure 4 The difference from Embodiment 1 and Embodiment 2 is that the lower groove 202 corresponds to the center of the upper groove 201, and the length of the lower groove 202 is greater than the length of the upper groove 201.

[0038] Based on Example 3, the curvature of the lower groove can be smaller than that of the upper groove, and the lower groove is more gentle to ensure that the water absorption speed of the upper and lower sides of the noodles is basically the same.

[0039] Based on the above embodiments, the groove 2 is an arc-shaped groove, the center of which corresponds to the center line of the main body, forming a noodle structure with the smallest thickness in the middle position and gradually thickening towards the two edges until the edge segment 101. The noodle main body is integrally pressed to form a noodle structure with a fixed thickness extended for a certain length in the edge segment 101.

[0040] Based on the above embodiments, the noodle body with the arc-shaped groove can be made using equipment with corresponding cutting edges.

[0041] The difference from the above embodiments is that the square noodles with arc-shaped grooves are produced using a round knife noodle-making machine. First, the thickness of the wet dough sheet is controlled to be 1 / 4 to 1 / 2 of the diameter of the round knife blade. Because the upper and lower blades of the round knife noodle-making machine have a large space, the two sides of the noodles are squeezed, resulting in a thicker side and slightly thinner middle. This effect increases the surface area of ​​the noodles, allowing for more thorough water absorption after freeze-drying and easier rehydration. In particular, the slightly thinner middle part of the noodles prevents the formation of undercooked white cores. On the other hand, the slightly arc-shaped design on both sides of the noodles reduces the contact area between the noodles and the noodle plane, preventing the noodles from sticking together during cooking and making them less likely to clump together when rehydrated. This method of producing small, short, wide noodles with arc-shaped grooves does not require additional cutting tools.

[0042] Based on the above embodiments, the groove can be a stepped groove, a square groove, a sloping groove, or a trapezoidal groove, and is made using cutting tools with corresponding cutting edges.

[0043] Example 4, by Figure 5 Based on Embodiment 1 and Embodiment 2, the concave structure includes multiple sets of groove units, each groove unit is arranged in an array along the width direction of the noodle, and each groove unit includes a corresponding upper groove 201 and lower groove 202.

[0044] Based on the above embodiments, the thickness of the edge segment 101 is between 0.6mm and 1.2mm, the distance from the center point of the upper groove 201 to the upper side of the edge segment 101 is the depth of the groove, and the depth of the groove 2 is 1 / 20 to 1 / 5 of the thickness of the edge segment 101.

[0045] The working principle of this utility model is as follows: Figure 6 During rehydration, the upper and lower sides and the left / right sides of the edge segment 101 of the noodles are in contact with water. The left and right sides of the groove 2 are blocked by the edge segment, and only the upper and lower sides are in contact with water. Compared with the planar structure, the concave structure increases the contact area and reduces the thickness, which solves the problem of easy sticking and white core phenomenon caused by freeze-drying of wide straight noodles during rehydration.

[0046] Although the preferred embodiments of the present invention have been described in detail above, it should be clearly understood that various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A rehydrated baby food noodle structure, comprising a main body (1), characterized in that, The main body is provided with a concave structure to form a main body shape that is thin in the middle and thick on both sides. The concave structure includes grooves (2) respectively provided on the upper and lower sides of the thickness section of the main body.

2. The structure of an easily rehydrated complementary food noodle according to claim 1, characterized in that, The main body includes an edge segment (101), which is located on the left and right sides of the thickness section of the main body. The edge segment (101) is a cuboid structure with a uniform thickness.

3. The structure of an easily rehydrated complementary food noodle according to claim 2, characterized in that, The groove (2) includes a concave section (102) and a transition section (103). The concave section (102) is formed by the concave surface of the main body towards the center of the main body. The transition section (103) is provided on both sides of the concave section (102). Each transition section (103) is formed by the transition from the end of the concave section (102) to the edge section (101) on the corresponding side.

4. The structure of an easily rehydrated complementary food noodle according to claim 3, characterized in that, The transition section (103) and the edge section (101) are connected by a circular arc transition.

5. The structure of an easily rehydrated complementary food noodle according to any one of claims 1-4, characterized in that, The groove (2) is an arc-shaped groove, the center of which corresponds to the center line of the main body, forming a shape with the smallest thickness in the middle position and gradually thickening towards the two edges.

6. The structure of an easily rehydrated complementary food noodle according to claim 5, characterized in that, The groove (2) includes an upper groove (201) and a lower groove (202), wherein the lower groove (202) has the same curvature as the upper groove (201) and their centers correspond.

7. The structure of an easily rehydrated complementary food noodle according to claim 5, characterized in that, The groove (2) includes an upper groove (201) and a lower groove (202), wherein the lower groove (202) and the upper groove (201) are arc-shaped grooves with different lengths but corresponding centers.

8. The structure of an easily rehydrated complementary food noodle according to claim 1, characterized in that, The concave structure includes multiple sets of groove units, each groove unit is arranged in an array along the width direction of the noodle, and each groove unit includes a corresponding upper groove (201) and lower groove (202).

9. The structure of an easily rehydrated complementary food noodle according to claim 2, characterized in that, The thickness of the edge segment (101) is between 0.6 mm and 1.2 mm.

10. The structure of an easily rehydrated complementary food noodle according to claim 9, characterized in that, The depth of the groove (2) is 1 / 20 to 1 / 5 of the thickness of the edge segment (101).

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