Grooved Noodles
Patent Information
- Authority / Receiving Office
- ID · ID
- Patent Type
- Patents
- Current Assignee / Owner
- NISSHIN SEIFUN WELNA INC
- Filing Date
- 2023-01-26
- Publication Date
- 2026-07-16
AI Technical Summary
Existing grooved noodles leave hangnail-shaped marks on the surface after boiling, reducing the shiny or glossy sensation and causing the noodles to dissolve during cooking, leading to uneven cooking and loss of noodle mass.
Grooved noodles with four spirally elongated grooves along the noodle strands, featuring a cross-section that approaches a perfect circle, minimizing groove closure and maintaining a smooth surface without nail-like marks, thus reducing boiling time and preserving noodle integrity.
The grooved noodles achieve a shorter boiling time, maintain a smooth appearance, and prevent sticking and loss of noodle mass, ensuring even cooking and a glossy finish.
Smart Images
Figure 0_ABST
Abstract
Description
Grooved Noodles Invention Engineering Field The present invention relates to grooved noodles and specifically specifically related to grooved noodles equipped with with four grooves along the direction of the noodle strands and has a substantial main outline circular in perpendicular cross-section against the direction of the noodle strands. Background of the Invention Conventionally, it has been proposed that noodles has gaps or grooves along the direction of the noodle strands to reduce boiling time. For example, Patent Literature 1 and 2 each propose mi grooved which has an important part in the middle a strand of noodles that is circular in cross-section transverse and equipped with a number of grooves that has an elongated cross-sectional shape curved spirally from the center to the surface noodle strands, thus increasing the surface area of the noodle strands, which leading to reduced boiling time, while obtain a good texture (al dente) with a little the half-cooked part in the middle of the noodle strand. M1 is grooved which has a groove on the surface of the strand ml as mentioned above absorbs water and expands when boiled, then the groove closes. At this time, in terms of the width of the groove is greater towards the middle section of the cross-section of the noodle strand, while The surface side of the groove is closed, the inside of the groove is given space, so that the boiling water will remain inside grooves. This causes the texture of the boiled noodles to become soft. To overcome this, grooved noodles from Literature Patents 1 and 2 are configured to have the same flow called a wedge shape that decreases in width to the direction of the center of the cross-section of the noodle strand, thus solving the above problem. Citation List Patent Literature Patent Literature 1: JP 2011-004701 A Patent Literature 2 : JP 2012-115173 A Brief Description of the Invention Technical Issues Meanwhile, on the grooved noodles from the Patent Literature 1 and 2, the grooves are closed after boiling, however, the grooves leaving a hangnail-shaped mark small on the surface of the noodle strand. Thus, the shape cross-section of grooved noodles after boiling away from perfect circle compared to non-grooved noodles. It was found that the hangnail shaped marks were like that reduces the shiny or glossy sensation on noodles boil, and also increase what is called "dissolvable upon boiling", that is The starch contained in noodles dissolves in hot water when boiling. The sensation of shiny or glossy noodles is an interesting thing especially in the pasta sector. characterized by its smooth appearance, and if the marks in the form of hanging nails left on the surface of the noodles, then the characteristic shiny appearance of the paste in some cases disturbed. Furthermore, if there is a "dissolved moment" boiling", The amount of noodles decreases when boiled, and the surface of the noodles becomes rough, thus reducing the sensation shiny or glossy. This invention was created to overcome the problems above, and the object of the present invention is to produces grooved noodles that reduce boiling time compared to boiling unfluted noodles, it has the cross-sectional shape approaches a perfect circle after boiling, minimizing "dissolving during boiling" when boiling, and has a good appearance after boiled. Problem solving The grooved M1 according to the present invention is provided with four grooves that run along the direction of the noodle strand periodically (at regular intervals), and a cross-section transverse of the grooved noodles perpendicular to the direction The noodle strands have a distinct main outline substantially circular, and in grooved noodles, cross section of a noodle strand includes: core area circular in shape located in the middle cross section and has a diameter of 2058 up to 40$ of the noodle strand diameter: and four parts hook-shaped that forms on the edge of the core area because the four grooves extend spirally in the direction the same rotation while increasing the width of the core area to the surface of the noodle strands, each of the four hook-shaped sections covers the part of the leg that extends from the core area in a substantially radial direction from the mi strand and the blade part that is connected to the leg part and extending in a substantially circular direction from strands of noodles, the foot section has a width of 148 to 288 noodle strand diameter, the blade section has the first outer peripheral section which extends from the foot in a direction that is substantial radial, outer peripheral part of both connected to the end of the outer peripheral part first and extends in a substantially direction circular, and the third outer peripheral part is elongated from the end of the second outer peripheral section to the foot, the second outer peripheral section is configured so that such that the part on the outer peripheral side first closer to the center of the noodle strand than the other parts others on the third outer peripheral side, the corner part is formed at the joint between first outer peripheral part and second outer peripheral part second, and the connection part between the outer peripheral parts second and third outer peripheral parts are equipped with arc-shaped section with a radius of curvature 0.050 to 0.160 mm. Preferably, the corner section has a right angle. 90 to 110 degrees. Preferably, the ratio of the radii of curvature the tip of the blade section with a circular radius which limits the cross-section is 5$ to 168. Preferably, the ratio of the cross-sectional area with the area of the circle that limits the cross section being 608 up to 708. Beneficial Effects of Invention According to the present invention, the cross-section of the strand covers the core area which is substantially in the form of Circular located in the middle of the cross section and has a diameter of 208 to 408 of the diameter noodle strands and four hook-shaped sections that form on the periphery of the core region due to four longitudinal grooves spirally in the same direction of rotation while increasing the width from the core region to the surface of the noodle strand, each of the four hook-shaped sections includes the part of the leg that extends from the core area in a lateral direction which is substantially radial from the mi strand and part blades that connect to the leg section and extend in substantially circular direction of the noodle strand, the foot section has a width of 148 to 288 the diameter of the noodle strand, the blade part has a section the first outer periphery extending from the foot in a substantially radial direction, the section the second external peripheral connected to the end of the the first outer peripheral part and extends in a longitudinal direction which is substantially circular, and the peripheral part the third outer extends from the end of the section second outer peripheral to the foot part, peripheral part the second outer is configured such that the part on the first outer peripheral side is more closer to the center of the noodle strand than other parts of it. the third outer peripheral side, the corner part is formed at the joint between the outer edge parts first and second outer edge parts, and the the connection between the second outer edge and the inner edge the third outer peripheral is equipped with a shaped part arc with a radius of curvature of 0.050 to 0.160 mm. Therefore, this invention allows the manufacture of fluted ml which reduces boiling time compared to By boiling the noodles don't have any grooves, they have a shape cross-section approaches a perfect circle after boiling, minimize "dissolve on boiling" during boiling, and has a good appearance after boiling. Short Description of Image Figure 1 is a perspective view that shows a portion of a grooved noodle according to an embodiment this invention. Figure 2 is a cross-sectional view which shows grooved noodles according to embodiment 1 of the invention This. Figure 3 is a cross-sectional view which shows the hook-shaped grooved part of the noodle according to an embodiment of the present invention. Figure 4 is a cross-sectional view which shows the hook-shaped grooved part of the noodle enlarged according to embodiment 1 of the present invention. Figure 5 is a view showing an example cross-section of grooved noodles according to an embodiment of the invention after boiling. Figure 6 is a cross-sectional view which shows the grooved noodles from Comparative Example 3. Figure 7 is a view showing an example cross-section of grooved noodles from Comparative Example 1 up to 3 after boiling. Complete Description of the Invention The invention is described in detail below. based on the preferred embodiment that illustrated in the attached figure. The description of the constituent elements below is made based on an embodiment that represents the invention this, however, the present invention is not limited to embodiments the. In this description, the numerical ranges described by using "up to" means the range that includes the numerical values given before and after "until" as lower and upper limits. Embodiment Figure 1 shows the grooved noodles (10) corresponding to embodiment of the present invention. The grooved noodle (10) comprises a noodle Dry spaghetti that extends into L-shaped strands. Noodles grooved (10) equipped with four grooves (12) in the edges that extend along the noodle strands towards the grain L periodically. As Figure 2 shows, the grooved noodles (10) has a substantial main outline Circular in cross section. In other words, if the fourth groove (12) is missing, the grooved noodles (10) will be shaped like a large circle C in cross section. Furthermore, a core area that is substantially circular (14) mounted in the center of the cross-section of the noodle strand. The core region (14) is dense area where the groove (12) is absent. The term "in "substantially circular" includes perfect circles and regular polygon with eight or more corner points which is adjacent to a perfect circle. Groove (12) has a cross-sectional shape spirally elongated in the same direction of rotation while increasing the width of the core area periphery (14) up to the surface of the noodle strand, with the spiral centered in the core area (14). The deepest part of lateral surface (12A) of each groove (12) in contact with the outer edge of the core region (14) so that extending in a tangential direction from the outer edge the core region (14), and each groove (12) has A groove whose width gradually increases from the periphery of the core region (14) to the surface of the nI strand. The four grooves (12) have a cross-sectional shape the same transverse, curved in the direction of rotation the same and placed periodically in a circular direction from the grooved noodles (10). Since the groove (12) is as above, four hook-shaped parts (16) oriented in the direction the same rotation is formed at the periphery of the core region (14) on the cross-section of the noodle strand. Meanwhile, because the presence of groove (12), then the cross-sectional area is mi grooved (10) is smaller compared to the area circle C which limits the cross section, then the time boiling noodles can be shortened and also boiled noodles can be has a good texture in terms of area comparison cross-sectional area of circle C is determined approximately 608 to around 708. The shaded area in Figure 3 represents a hook-shaped part (16). Part hook-shaped (16) covering the leg part (18) which extending from the core region (14) in a direction that is substantial radial of the noodle strand and blade section (20) connected to the leg section (18) and extends in a substantially circular direction of the noodle strand. In Figure 3, the boundary line B between the leg section (18) and the blade section (20) is shown with a dotted line. The section on the side of the core area (14) against the boundary line B is the leg part (18), and the rest is the blade part (20). The leg part (18) and the blade part (20) are connected smoothly with each other and form a hook in an integrated manner. As shown in Figure 4, the blade section (20) has a first outer peripheral portion (20A) which extending from the foot portion (18) in a direction that is substantial radial direction of the mi strand which is the direction extension of the leg section (18), outer peripheral section second (20B) in the form of an arc shape connected to the end of the first outer peripheral section (20A) and extending in a circular direction from the noodle strand, and the part the third outer peripheral (20C) extending from the the end of the second outer peripheral section (20B) to the legs (18) while arching. The second outer peripheral part (20B) is configured in such a way that its part on the first outer peripheral section (20A) closer to the center of the noodle strand compared to other parts of the section third outer peripheral (20C). Therefore, the part second outer peripheral section (20B) on the peripheral section the third outer (20C) is in contact with circle C which represents the outer line of the noodle strand, while the inner part from the second outer peripheral section (20B) on the side of the section The first external peripheral (20A) is located inside of circle C with a certain distance, as shown in Figure 3. As shown in Figure 4, a section connection between the second outer peripheral part (20B) and the third outer peripheral section (20C) is equipped with arc-shaped section (26) with radius of curvature R2 is 0.050 to 0.160 mm, preferably 0.080 up to 0.140 mm. Preferably, the radius of curvature R2 of the arc-shaped section (26) is proportional to the thickness of the grooved noodle (10), namely the radius R1 of circle C that limits a cross section noodle strands. In particular, the R2 / R1 (mm / mm) ratio of radius of curvature R2 to radius R1 of circle C that limits the cross-section of the noodle strand preferably 5.08 to 15.08, more preferably 6.58 to 12.58. With the ratio R2 / R1 of the radius curvature R2 with radius R1 of circle C is at outside the range mentioned above, steps and sections hangnail shaped tend to be produced on the surface of the noodle strands when the grooved noodles (10) are boiled and groove (12) is closed. As shown in Figure 4, a section connection between the first outer peripheral part (20A) and second outer peripheral portion (20B) of the blade portion (20) equipped with corner section (25) with angle A. Angle A of the angle section (25) is here defined as an angle between the tangent line T1 of the section first outer peripheral (20A) at corner (25) and tangent line T2 of the second outer peripheral part (20B) at the corner section (25). The corner section (25) has an angle A preferably 90 degrees or more, preferably 90 to 110 degrees, and preferably 93 to 105 degrees. With angle A of the angle section (25) located outside the range of the previous angle, the object is shaped like steps and hanging nails tend to be produced on the surface noodle strands when the grooved noodles (10) are boiled and the grooves (12) closed. The diameter D2 of the core region is substantially Circular (14) is defined by the value 208 to 408 of diameter D1 of the noodle strand, which is the diameter of circle C which represents the main outline of the noodle strand, such as shown in Figure 3. The width W of the foot area (18) of the hook-shaped part (16) shown in Figure 4 determined by a value of 148 to 288 of the diameter Dl noodle strand. The width W of the leg section (18) can be defined as, for example, the smallest dimension of the leg section (18) in a direction perpendicular to the direction where the leg part (18) extends. Although the size of the grooved noodles (10) is not too limited, for example, the diameter D1 of the nI strand can be determined at 1.8 to 2.8 mm, and the length of the strand mi can be specified at 250 mm or 165 m. M1 grooved (10) as above is usually obtained by extruding the dough formed from powdered ingredients raw including wheat flour through the holes mold to shape the dough into noodle strands. In the formation method as above, the noodle strands are has a cross-sectional shape that corresponds to the shape of the die through hole is extruded continuously continuously. Thus, the grooved noodle (10) has groove (12) along the direction of the strand mi L can be produced efficiently by determining the shape of the through hole to desired cross-sectional shape. In cooking, when the grooved noodles (10) are placed and boiled in high temperature water, water and heat penetrate the noodle strands through the outer surface of the noodle strands, on Currently, high temperature water also enters the four groove (12), so that water and heat are absorbed into the noodle strands efficiently and quickly. Because there are four streams (12) and core area (14), boiling can be completed in a very short time compared to, for example, noodles without grooves, and good texture can also be obtained with a water gradient from the surface side of the noodle strand to the bottom the middle. This characteristic allows for grooved noodles (10) obtains excellent texture even through cooking in a short time, for example with using a microwave oven. Next, if the grooved noodles (10) are boiled in water high temperature, the hook-shaped part (16) absorbs alr and expand, then the four grooves (12) are closed. Meanwhile, the second outer peripheral part (20B) of blade section (20) of each section is shaped latch (16) is configured so that its part on the first outer peripheral part (20A) more closer to the center of the noodle strand compared to its parts on the outer peripheral side of the three sides (20C), the part angle (25) is formed at the joint between the parts first outer peripheral (20A) and outer peripheral section second (20B), and the arc-shaped part (26) of the part blades (20) of each hook-shaped section (16) has a radius of curvature R2 of 0.050 to 0.160 mm: therefore, in the above process, the part angle (25) and arc-shaped part (26) of the parts adjacent hook-shaped parts (16) are connected almost continuously, resulting in smooth, step-free surface of S1 from the mi strand as shown in, for example, Figure 5. Therefore, boiled noodles have a smooth and clear appearance. without any nail-like marks after the groove (12) is closed. Next, on the grooved noodles (10), because of the traces hanging nail shape does not appear even after the groove (12) closed during boiling, scratches are almost invisible arises even when the noodles rub against each other during cooking, so that the surface of the noodles can be prevented from drying out. become neither smooth nor rough. In addition, because the surface of the noodles is not rough but smooth, the phenomenon of dissolution starch in noodles in hot boiling water, which is what called "dissolves on boiling", can be reduced. In In general, it is known that when there is a "dissolved moment" boiling", the boiled noodles stick together so that they are produced uneven cooking, and one of the noodle ingredients flows out into the hot water, so that the amount of noodles reduced. Because the grooved noodles (10) in the embodiment This invention can minimize "dissolving during boiling", noodles Boiling can prevent the food from sticking together. so that no part of the boiled water is produced that is not evenly, and also the ingredients in the noodles can be prevented from sticking together. flows out so that the amount of noodles does not decrease. Thus, this invention is useful. As explained above, grooved noodles (10) according to embodiments of the present invention reduce the boiling time compared to boiling unfluted noodles, it has the cross-sectional shape approaches a perfect circle after boiled, minimizing "dissolve on boiling" when boiling, and has a good appearance after boiled. The grooved M1 (10) of the present invention can be produced by adopting production methods that are known internationally appropriate. The grooved noodles (10) of the present invention can be cooked in a short time compared to non-grooved noodles, D1 between different types of noodles, pasta takes time longer cooking time than other types of noodles, Therefore, this invention is very effective. A method for producing grooved noodles (10) from The present invention is described below in accordance with the method pasta production. The grooved M1 (10) of the present invention can be produced by kneading powdered raw materials to form a dough and shape the dough into grooved noodle shapes (10) of this invention. As the main raw material powder, a type of wheat flour that comes from wheat durum or regular wheat can be used alone, or Multiple types of wheat flour can be mixed for use. Semolina powder, for example, can be used as flour. flour. For the raw materials for grooved noodles (10), the ingredients which is usually used as raw material for noodles can be mixed and used, and examples of the materials include, among others, wheat flour, grain flour other than wheat flour, starch, sugar, salt, flavoring, and thickener. Kneading water is added when the raw material powder is kneaded until it forms a paste dough. For the water used for kneading, you can various types of water can be used for common noodle making, such as fresh water, sour water, water alkali, and salt water. Also for the amount of water used for kneading, the amount that can be used to produce common noodles can be applied and, usually, often 20 to 30 parts mass compared to 100 parts by mass of raw material powder. The dough is shaped, for example, extruded from a mold equipped with a through hole using high pressure extruder to form noodle strands from grooved noodles (10). Noodle strands (raw noodle strands) which formed in this way usually contains 228 to 308 water and therefore soft. Raw noodle strands like in The top can be cooked directly to eat, or can be frozen or refrigerated for cooking during the shelf life storage. However, to increase the capacity handling and preservation, the noodle strands should be dried to a water content of 148 or less. These noodle strands can be dried by the usual way, and one of the methods that can applied is, for example, a method where a number of The noodle strands are placed on a rack before drying. intervals that are spaced so that they do not stick together and dried in a place with a constant temperature and controlled humidity. “General” drying conditions, for example, 18 to 28 hours at a temperature of 40'C to 60 Cc, 8 up to 11 hours at 60'C to 84 'C, or about 2 up to about 5 hours at a temperature of 84'CcC or more tall. The grooved M1 (10) of the present invention is cooked, so that obtained cooked noodles that can be eaten. How to cook noodles grooved (10) is not too restricted, for example grooved noodles (10) put in enough boiling water and boiled, to obtain boiled noodles that have excellent texture in a short time. Examples The invention is described below in detail. through examples. However, this invention does not may be interpreted as limited to the following examples. (Example 1) Into 100 parts of durum semolina mass, 26 parts water mass is added and mixed, then the mixture kneaded until it forms a dough. A mold which has a through hole according to the shape cross-section of grooved noodles (10) shown in Figure 2 is mounted to a pasta machine, where the dough is which has been kneaded and extruded under low pressure - 600 mmHg to form a raw noodle strand. Raw noodle strand dried in the usual way. Therefore, The resulting dry spaghetti noodles are 22 cm long. Dimensions of each grooved noodle section (10) determined as follows: - Diameter D1 of the main line (circle C) — 2.0 mm (Radius - 1.0 mm): - Radius of curvature R2 of the arc-shaped section (26) of the blade section (20) - 0.050 mm: - Angle A at angle (25) - 95 degrees: — Ratio D2 / D1 (8) of the diameter D2 of the area core (14) to the diameter D1 of the strand mi -— 258, - W / D1 ratio ($) of the width W of the leg section (18) against the diameter D1 of the mi strand -— 18.58j — Groove width (12) — 0.45 mm: — Groove depth (12) — 0.18 m. (Examples 2 to 7) M1 dry spaghetti from Examples 2 to 7 is produced in the same way as Example 1 except that radius of curvature R2 of the arc-shaped section (26) from the blade part (20) on the grooved noodle (10) is changed to each value is in the range of 0.050 to 0.160 mm as seen in Table 1 below. (Examples 8 to 14) Dried spaghetti noodles from Examples 8 to 14 are produced in the same way as Example 4 except that angle A of the angle portion (25) on the grooved noodle (10) changed to the respective values as shown in Table 2? below. (Comparative Example 1) Dry spaghetti noodles from Comparative Example 1 produced in the same manner as Example 1 except that the radius of curvature R2 of the arc-shaped section (26) of the blade portion (20) of the grooved noodle (10) is changed to 0.030 mm as shown in Table 1 below. lower. (Comparative Example 2) Dry spaghetti noodles from Comparative Example 2 produced in the same manner as Example 1 except that the radius of curvature R2 of the arc-shaped section (26) of the blade portion (20) of the grooved noodle (10) is changed to 0.180 mm as shown in Table 1 below. lower. (Comparative Example 3) Dry spaghetti noodles from Comparative Example 3 produced in the same manner as Example 1 except that the cross-sectional shape of the noodle strand is changed to the shape shown in Figure 6 (the shape that shown in Figure 5 of JP 2012-115173 A) and diameter D of circle C which is the main line is set to 2.0 mm. It should be noted that although the cross-sectional shape shown in Figure & has four grooves (32) and four hook-shaped parts (36) like the cross-sectional shape of grooved noodles (10) shown in Figure 2, the part is shaped like hook (36) does not have a corner section on the part connection between the first outer peripheral part (40A) and the second outer peripheral portion (40B) of the blade portion (40). The connection part between the first outer peripheral part (40A) and the first outer edge (40A) peripheral part The second outer (40B) has a curved shape with a radius of radius of curvature 0.4 mn. (Evaluation Test) Dried spaghetti noodles produced in each Examples 1 to 14 and Comparative Examples 1 to 3 Take 100 g and boil in hot water Cook for 3 minutes. Once cooked, the spaghetti noodles lifted and drained. Ten trained panelists observing one spaghetti noodle and evaluating the appearance of the noodle The spaghetti meets El's evaluation criteria. below. The average evaluation score given by ten panelists are counted as the final evaluation score. The roundness of boiled spaghetti noodles is also calculated in the test. E2 evaluation below 1ni. Percentage "dissolved when "boiling" of spaghetti noodles is also calculated in the E3 evaluation test below. For reference, commercial dried spaghetti noodles (diameter: 2 mm) has a cross-sectional shape Circular without grooves is boiled for a certain period of time, that is 12 minutes, and evaluated in the same way. «El Evaluation Criteria from Display» 5 points: Surface is shiny and looks very smooth: very nice view. 4 points: The surface is shiny and gives a smooth impression: nice look. 3 points: Surface feels less shiny or shiny but smooth looking, medium finish. 2 points: Surface feels less shiny or shiny and rough looking, bad appearance. 1 point: The surface does not feel shiny or shiny and looks uneven, very bad appearance. XE2 Evaluation Test for Roundness» Cross-sectional image of a sample of boiled spaghetti noodles taken. In each of Examples 1 to 14, the image cross section obtained with surface S1 of the mi strand become smooth as shown in the pads Figure 5, while in each Comparative Example 1 to 3, the cross-sectional shape is obtained by the surface S2 of the noodle strand which has stages such as e.g shown in Figure 7. Each image The cross-section taken is shown in computer, and determined a perfect circle that drawn by including a point on the outer circle the furthest from the center of the cross section and a point on the outer circle which is located 180 degrees opposite with the previous point in relation to the center of the cross section transverse (the diameter of this perfect circle is taken as the outer diameter) and a perfect circle is drawn by including a point on the outer circumference closest to the center of the cross section and a point on the outer circumference which is 180 degrees opposite to the previous point with respect to the center of the cross section transverse (the diameter of this perfect circle is taken as the innermost diameter). After that, it is calculated roundness by using Formula (1) below. The evaluation test was carried out 10 times for each sample, and the average is calculated as the roundness end. A roundness approaching 0 indicates that cross-section of the noodle strand is closer to a circle perfect, while larger values indicate that the cross-section of the noodle strands is much different with a perfect circle. Roundness - (Outer diameter - Inner diameter) / D2... (1) «YUJji K3 Evaluation for "Dissolved on Boiling" Percentage» Example of dry spaghetti noodles produced in each of Examples 1 to 14 and Comparative Example 1 up to 3 weighed accurately up to 100 g, put in and dried in a hot air dryer at a temperature 80”C and humidity 408 for 3 hours, and the anhydrous mass measured. Dry spaghetti noodles are weighed separately up to 100 g, minute, produced Also entered And then cooled with running water. dried boiled in enough hot water for 3 minutes M1 which in hot air dryer with a temperature of 80”C and humidity of 408 for 3 hours, and the anhydrous mass is measured. "dissolves during boiling" below 1n sample, Percentage calculated using the formula (2) in 1. Evaluation tests were conducted 10 times for each And the average the end "dissolves during boiling". Percentage "Tarut moment counted boiling" anhydrous 100 g dry spaghetti noodles m1 dry spaghetti after cooking) ml dry spaghetti x 100 (2) as (8) percentage (Time Anhydrous mass 100 g / Anhydrous mass 100 g Average appearance rating by 10 panelists And average calculation shown in Table 1. calculation results percentage "Tarut on Hyphen roundness moment ("-") and 2 states that no value applies. as well as results boiling" in Table 1 (Table 1) EX 1 EX 2 EX 3 EX 4 EX 5 EX 6 EX 1 CE 1 CE 2 Examples Reference The radius of the Republic of Indonesia 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 (mm) Fingers Curvature 0.050 0.065 0.080 1 0.100 | 0.110 1 0.125 | 0.160 1 0.030 1 0.180 -— R2 (mm) R2 / R1 x 100 5.0 6.5 8.0 10.0 11.0 12.5 16.0 3.0 18.0 -— (3) Corner 95 95 95 95 95 95 95 95 95 -— (Degrees) Evaluation 3.6 4.0 4.3 4.6 4.5 4.1 3.1 2.8 2.5 5.0 Appearance Roundness 0.039 0.032 0.027 1 0.024 | 0.026 1 0.031 | 0.038 1 0.0e5 | 0.072 0.019 Percentage "Dissolved at 4.1 3.9 3.7 3.7 3.8 4.0 4.2 4.8 5.0 3.6 boiling" catfish) — EX : Example CE : Comparative Example (Table 2| EX 8 EX 9 EX 101|EX 11 IT EX 12 |EX 13 | EX 14 | CE 3 The radius of the Republic of Indonesia 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 (mm) Fingers Curvature 0.100 0.100 0.100 | 0.1001 0.100 | 0.1001 0.100 | 0.110 R2 (mm) R2 / R1 x 100 10.0 10.0 10.0 10.0 10.0 10.0 10.0 11.0 (8) Corner 88 90 93 98 105 110 115 - (Degrees) Evaluation 3.5 4.1 2.5 1.6 2.3 3.7 3.3 2.8 Appearance Roundness 0.032 0.028 0.026 | 0.025 1 0.027 | 0.029 1 0.036 | 0.074 Percentage "Dissolved when 4.1 3.9 3.8 3.7 3.8 3.9 4.1 1.6 boiling" (8) EX : Example CE : Comparative Example The results in Table 1 show that in Example 1 up to 7 with a radius of curvature R2 of the section arc-shaped (26) of the blade portion (20) is in the correct range is 0.050 to 0.160 mm, evaluation display not less than 3 points and thus good, and the roundness is not more than 0.050, which shows a good shape approaching a circle substantially perfect. In addition, the percentage "dissolves on boiling" no more than 4.5$ and is equivalent with the percentage of "dissolved during boiling" of regular spaghetti noodles without a groove, namely 3.68. In contrast, in Comparative Examples 1 and 2 with The radius of curvature R2 is outside the range correct, all evaluation results are lower than with Example 1 to !. The results in Table 2 show that in Example 8 up to 14 with corner section (25), evaluate the display not less than 3 points and therefore good, and the roundness is not more than 0.050, which indicates a good shape that approaches a circle which is substantially perfect. In addition, the percentage of "dissolved when boiling" is not more than 4.58 and is equivalent to the percentage of "dissolved during boiling" of regular spaghetti noodles without flow, which is 3.68. In contrast, in Comparative Example 3 without the section angle (25), all evaluation results are lower compared to Examples 8 to 14. Examples 9 to 13 with angle A on the corner section (25) is in the range of 90 to 110 degrees is assessed higher than Example 8 with angle A of 88 degrees and Example 14 with angle A of 115 degrees. This shows that angle A of the angle section (25) is in the range of 90 to 110 degrees is profitable. In addition to pasta such as spaghetti, this invention can also be used applied to various types of noodles including soba (soy noodles) Japanese noodles made from buckwheat flour), udon (noodles) Japanese noodles made from wheat flour), and ramen (noodles) Japanese originating from China). This invention can also be applied to noodles in various forms, such as raw noodles, boiled noodles, steamed noodles, and instant noodles, in addition to dry noodles. It should be noted that noodles dry requires a longer boiling time compared to raw noodles or similar, so the effect reduction in boiling time becomes higher when This invention is applied to dry noodles. Production of dry noodles can be done by forming raw noodles in such a way such that the noodles become grooved noodles (10) from This invention after drying and raw noodles that have been the mold is dried in humid conditions, followed by cooling, so as to obtain the product end. If the noodles are produced using a mold extrusion, noodle production and groove formation can be done simultaneously using a mold which has a through hole of the same shape with the cross-sectional shape of the noodle strand, and this facilitate the implementation of this invention. List of Reference Marks (10) grooved noodles, (12, 32) grooves, (12A) lateral surface, (14) core area, (16, 36) hook-shaped part, (18, 38) leg part, (20, 40) blade part, (20A, 40A) part first outer peripheral, (20B, 40B) outer peripheral part second, (20C) outer peripheral part third, (25) outer peripheral part angle, (26) arc-shaped section, A angle, B line boundary, C circle, Dl, D2 diameter, R1 radius, R2 radius of curvature, L direction of strand mi, S1, S2 surface, Tl, T2 tangent, W width.
Claims
1, A grooved noodle equipped with four grooves that extend along the direction of the noodle strands periodic and whose cross-section is perpendicular towards the direction of the mi strands has a uniform outline substantial circular where the cross section of the noodle strand includes: area a substantially circular core that located in the middle of the cross section and has a diameter of 208 to 408 of the diameter noodle strands: and four hook-shaped sections are formed on the periphery of the core region due to four longitudinal grooves spirally in the same direction of rotation while increasing the width from the core region to the surface of the noodle strand, each of the four hook-shaped sections covers the part of the leg that extends from the core area in a substantially radial direction from the mi strand and the blade part that is connected to the leg part and extending in a substantially circular direction from strands of noodles, the foot section has a width of 148 to 288 noodle strand diameter, the blade section has the first outer peripheral section which extends from the foot in a direction that is substantial radial, the second outer peripheral part of the connected to the end of the outer peripheral part first and extends in a substantially direction circular, and the third outer peripheral part which extending from the tip of the outer peripheral part second to the foot section, the second outer peripheral section is configured so that such that the part on the outer peripheral side first closer to the center of the noodle strand than the other parts others on the third outer peripheral side, the corner part is formed at the joint between first outer peripheral part and second outer peripheral part second, and the connection part between the outer peripheral parts of the two and the third outer peripheral part is equipped with a part arc-shaped with a radius of curvature of 0.050 up to 0.160 mm.
2. Grooved noodles according to claim 1, where the corner part has a 90 degree angle up to 110 degrees.
3. Grooved noodles according to claim 1 or 2, where is the ratio of the radii of curvature of the parts the tip of the blade section against the radius of the circle limiting cross-section is 58 to 165.
4. M1 is grooved according to one of the claims 1 to 3, where the ratio of the cross-sectional area to the area of the circle that defines the cross-section These are 608 to 708.