grooved noodles

Abstract

In this invention, a plurality of grooves includes: first grooves having a width of an opening part of 0.3-0.5 mm and a depth along the radial direction of 0.3-0.6 mm on the surface of a noodle string, and second grooves having a width of an opening part of 0.15-0.35 mm and a depth along the radial direction of 0.03-0.05 mm on the surface of the noodle string, said first grooves and second grooves each having a cross-sectional shape such that width is constant or gradually decreases and each extending in the radial direction from a surface of the noodle string toward a center part of the noodle string in a transverse section of the noodle string. The cross-sectional shape of the first grooves has a pair of side parts that face each other and that each extend in a straight line, and a pair of curved parts that have a radius of curvature of 0.08-0.16 mm, each of which connects a noodle string surface–side end part of one of the pair of side parts and the surface of the noodle string.

Description

[Technical Field]

[0001] The present invention relates to grooved noodles, and more particularly to grooved noodles having a plurality of grooves extending along the noodle strand direction. [Background technology]

[0002] Noodles with grooves formed along the noodle strand direction have been proposed for the purpose of shortening the cooking time (boiling time) when noodles are placed in boiling water to obtain boiled noodles. For example, Patent Documents 1 to 4 describe grooved noodles with various groove shapes that can be cooked in a shorter time than noodles without grooves and that have a texture equivalent to that of noodles without grooves after cooking. Furthermore, Patent Document 5 describes grooved noodles with finely deep grooves that eliminate problems that occur with grooved noodles during the process of extruding the noodles through a die to produce them. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. WO2008 / 090802 [Patent Document 2] Japanese Patent Application Laid-Open No. 2001-17104 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-4701 [Patent Document 4] Japanese Patent Application Laid-Open No. 2012-115173 [Patent Document 5] Japanese Patent Application Laid-Open No. 2007-89564 Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Documents 1 to 4 disclose grooved noodles that have a large noodle surface area, allowing them to be cooked in a short time, and that have the same appearance and texture as noodles without grooves after cooking. Patent Document 5 discloses grooved noodles that are easy to handle, have the same appearance and texture as noodles without grooves after cooking, and are good at holding sauces. However, Patent Documents 1 to 5 do not describe the provision of grooved noodles that have a groove shape that allows for a reduction in cooking time by devising a groove shape, while the grooves remain even after cooking, improving the adhesion of sauce to the noodles.

[0005] Therefore, an object of the present invention is to provide grooved noodles that can be cooked in a short time and have excellent sauce adhesion properties. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the above object can be achieved by the following configuration.

[0007] The grooved noodles according to the present invention are In grooved noodles in which multiple grooves are formed along the noodle strand direction, The cross section of the noodle strings has an area of ​​1 to 4 mm 2 and has a circular or polygonal main outer shape, In a cross section of the noodle string, each of the plurality of grooves has a cross-sectional shape that extends radially from the surface of the noodle string toward the center of the noodle string and has a constant width or a gradually decreasing width; The plurality of grooves include, in the cross section of the noodle string, first grooves having an opening width of 0.3 to 0.5 mm on the surface of the noodle string and a depth of 0.3 to 0.6 mm along the radial direction, and second grooves having an opening width of 0.15 to 0.35 mm on the surface of the noodle string and a depth of 0.03 to 0.05 mm along the radial direction, The cross-sectional shape of the first groove in the cross section of the noodle string has a pair of side edges that face each other and extend linearly, and a pair of curved edges with a curvature radius of 0.08 to 0.16 mm that connect the ends of the pair of side edges on the surface side of the noodle string to the surface of the noodle string. death, After cooking, the first groove and the second groove do not close and remain as a first recess and a second recess having a gently curved concave shape, respectively. It is something.

[0008] In the cross section of the noodle string, the total area of ​​the multiple grooves relative to the area of ​​the main outer shape when there are no multiple grooves is preferably 10 to 30%. Furthermore, the plurality of grooves preferably includes 3 to 5 first grooves. Furthermore, it is preferable that the first grooves and the second grooves are arranged alternately along the circumferential direction of the noodle strings. [Effects of the Invention]

[0009] According to the present invention, grooved noodles can be provided which can be cooked in a short time, and in which the grooves remain even after cooking, resulting in superior sauce adhesion compared to conventional noodles without grooves. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a partial perspective view showing a grooved noodle according to an embodiment of the present invention. [Figure 2] FIG. 2 is a cross-sectional view showing a grooved noodle according to an embodiment. [Figure 3] FIG. 3 is a partially enlarged view of FIG. 2. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below. The following description of the components will be given based on a representative embodiment of the present invention, but the present invention is not limited to such an embodiment. In this specification, a numerical range expressed using "to" means a range that includes the numerical values ​​before and after "to" as the lower and upper limits.

[0012] Figure 1 shows grooved noodles 1 according to an embodiment of the present invention. Grooved noodles 1 are made of dried noodles stretched in the noodle strand direction indicated by L in the figure. A number of grooves 2 are formed on the outer periphery of the noodle strand along the noodle strand direction L. Grooved noodles 1 are typically made by extruding dough obtained from raw material flour containing wheat flour through the through holes of a die to form noodle strands. With this type of forming method, noodle strands are continuously extruded in a shape that corresponds to the shape of the through holes of the die, and therefore, by setting the shape of the through holes to have the desired cross-sectional shape, grooved noodles 1 having multiple grooves 2 extending along the noodle strand direction L can be efficiently produced.

[0013] As shown in Figure 2, the noodle strand has a substantially circular main outer shape M in a cross section perpendicular to the noodle strand direction L. In other words, assuming that there are no grooves 2, the grooved noodle 1 has a substantially circular cross-sectional shape that follows the main outer shape M. The inside of the noodle strand is formed to be solid.

[0014] The multiple grooves 2 formed on the outer periphery of the noodle strand each extend radially from the surface S of the noodle strand toward the center C of the noodle strand, and include two types of grooves with different depths: relatively deep first grooves 3 and relatively shallow second grooves 4. The four first grooves 3 and four second grooves 4 are arranged alternately along the circumferential direction of the outer periphery of the noodle strand. The four first grooves 3 are arranged at equal intervals along the circumferential direction of the outer periphery of the noodle 1, and a second groove 4 is located in the center of two adjacent first grooves 3.

[0015] As shown in FIG. 3 , in the cross section of the noodle string, the first groove 3 has a depth T1 along the radial direction, and the cross-sectional shape of the first groove 3 has a bottom portion 31 located at the deepest part, a pair of side edge portions 32 that are connected to both ends of the bottom portion 31 and extend linearly opposite each other, and a pair of curved portions 33 that connect the ends of the pair of side edge portions 32 to the surface S of the noodle string. The pair of side edge portions 32 each extend radially from the end of the bottom portion 31 toward the surface S of the noodle string, and a pair of curved portions 33 are connected to the ends of the pair of side edge portions 32 on the surface S side of the noodle string.

[0016] Each curved portion 33 is formed by an arc with a radius of curvature R, and at one end of the curved portion 33, the corresponding side portion 32 is connected so as to extend in a tangential direction of the curved portion 33. At the other end of the curved portion 33, the surface S of the noodle string that forms part of the main outer shape M and the curved portion 33 are connected to each other so as to have a common tangent line. Between connection points P1 and P2 between the surface S of the noodle string and the pair of curved portions 33, an opening 3A of the first groove 3 having a width W1 is formed.

[0017] On the other hand, the second grooves 4 have a cross-sectional shape resembling a shallow depression formed on the surface S of the noodle strand. Specifically, the second grooves 4 have a depth T2 that is approximately 1 / 10 the depth T1 of the first grooves 3, and the width W2 of the openings 4A along the surface S of the noodle strand is set larger than the depth T2 along the radial direction.

[0018] In a cross section of the noodle strand perpendicular to the noodle strand direction L, the main outer shape M of the grooved noodle 1, assuming that there are no grooves 2, is approximately circular, but can also be polygonal. The polygon is preferably a tetragon to dodecagon, and more preferably a hexagon to decagon. In the cross section of the noodle string, the area of ​​the main outer shape M of such a circle or polygon is 1 to 4 mm 2 Furthermore, the total area of ​​the plurality of grooves 2 relative to the area of ​​the main outer shape M is preferably 10 to 30%.

[0019] The depth T1 of the first grooves 3 is set to a range of 0.3 to 0.6 mm, preferably 0.4 to 0.55 mm. The width W1 of the openings 3A of the first grooves 3 is set to a range of 0.3 to 0.5 mm, preferably 0.35 to 0.45 mm. If the depth T1 or width W1 is outside the above range, it will be difficult to form recesses after the first grooves 3 are closed by boiling the grooved noodles 1, resulting in a poor texture for the noodles after cooking or reduced sauce adhesion.

[0020] Furthermore, the spacing between the pair of side edges 32 of the first groove 3 is constant along the radial direction, but can also be set to gradually decrease from the end on the opening 3A side toward the bottom 31. If the spacing between the pair of side edges 32 gradually increases toward the bottom 31, then when the grooved noodles 1 are cooked, the end of the first groove 3 on the opening 3A side will close earlier than the bottom 31, forming voids within the noodle strands after cooking the grooved noodles 1, and the water used in cooking will remain in these voids, giving the noodles a watery taste, and the opposing walls of the closed grooves will be more likely to slip, resulting in a texture that lacks firmness.

[0021] The radius of curvature R of the curved portion 33 connecting the side edge portions 32 of the first groove 3 and the surface S of the noodle string is set within the range of 0.08 to 0.16 mm, and preferably 0.09 to 0.14 mm. By making the radius of curvature R of the curved portion 33 and the distance between the pair of side edge portions 32 constant along the radial direction or gradually decreasing toward the bottom 31, it is possible to form a minute first recess as a trace of the first groove 3 after cooking the grooved noodle 1, rather than completely closing the entire first groove 3. Due to the cross-sectional shape of the first groove 3, the minute first recess formed after cooking has a concave shape with an angular center.

[0022] The angle θ that the pair of side edges 32 of the first groove 3 make with each other toward the opening 3A is set to 0 to 10 degrees, preferably 1 to 8 degrees. By setting the angle θ between the pair of side edges 32 to 0 degrees or an angle that opens toward the opening 3A in this way, it is possible to ensure time for the first groove 3 to close, and it is possible to reliably form a minute first recess after the grooved noodle 1 is cooked. If the angle θ between the pair of side edges 32 exceeds 15 degrees, the first groove 3 will close too quickly, making it difficult to achieve the effect of short-time cooking and making it difficult for a first recess to form as a trace of the first groove 3. On the other hand, if the angle θ between the pair of side edges 32 is negative, that is, if the distance between the pair of side edges 32 gradually increases toward the bottom 31, the portion on the opening 3A side will close more quickly than the bottom 31, leaving a void inside and making it difficult for a first recess to form as a trace of the first groove 3.

[0023] The depth T2 of the second grooves 4 is set within a range of 0.03 to 0.05 mm, preferably 0.035 to 0.045 mm. The width W2 of the openings 4A of the second grooves 4 is set within a range of 0.15 to 0.35 mm, preferably 0.2 to 0.3 mm. By setting the depth T2 and width W2 of the second grooves 4 to these dimensions, the second grooves 4 do not close after the grooved noodles 1 are cooked, and remain as tiny second recesses. Unlike the first recesses that are formed as traces of the first grooves 3, these second recesses have a gently curved recessed shape.

[0024] 1 and 2 have the first grooves 3 and second grooves 4 as described above, so after cooking, the cooked noodles do not have the same shape as conventional noodles without grooves, but rather have four tiny first recesses corresponding to the four first grooves 3 and four tiny second recesses corresponding to the four second grooves 4, extending along the noodle strand direction. Because the first recesses have an angular concave shape at the center and the second recesses have a gently curved concave shape, the sauce adheres evenly throughout the cooked noodles and is less likely to drip, making it possible to obtain a flavor that is more integrated with the sauce than conventional noodles without grooves or conventional grooved noodles with completely closed grooves.

[0025] In the grooved noodles 1 of the embodiment shown in Figures 1 and 2, four first grooves 3 and four second grooves 4 are arranged alternately in the circumferential direction of the outer periphery of the noodle strand, but this is not limited to this, and it is preferable to arrange 3 to 5 first grooves 3 and 3 to 15 second grooves 4. By setting the total number of grooves 2, including the first grooves 3 and second grooves 4, to 4 to 16, preferably 8 to 12, it is possible to obtain noodles that achieve an excellent balance between the texture after cooking and the adhesion of sauce.

[0026] Furthermore, it is preferable that the second grooves 4 are arranged alternately with the first grooves 3 in a number ratio of 1 to 3 along the circumferential direction of the outer periphery of the noodle strand. For example, as in the grooved noodle 1 of the embodiment shown in Figures 1 and 2, the first grooves 3 and second grooves 4 may be arranged one by one, that is, alternately arranged with a number ratio of first groove 3 to second groove 4 of 1; alternatively, one first groove 3 and two second grooves 4 may be arranged alternately, that is, alternately arranged with a number ratio of first groove 3 to second groove 4 of 2. Furthermore, an arrangement with a number ratio of 1 and an arrangement with a number ratio of 2 may be arranged repeatedly along the circumferential direction of the outer periphery of the noodle strand.

[0027] It is preferable that the surface S of the noodle string, which forms part of the main outer shape M, be exposed over a width of 0.3 to 1 mm between adjacent grooves (whether the grooves are the first grooves 3 or the second grooves 4) along the circumferential direction of the outer periphery of the noodle string.

[0028] Preferably, there are 2 to 5 first grooves 3 and 2 to 5 second grooves 4, and the second grooves 4 are arranged alternately at a ratio of 1 to 1. This arrangement allows for a balanced arrangement of deep first grooves 3 and shallow second grooves 4, making cooking efficient and quick, and ensuring the number of first recesses and second recesses formed after cooking the grooved noodles 1, thereby improving sauce adhesion.

[0029] In the grooved noodles of the present invention, the first grooves 3 and second grooves 4 may be formed in any order and in any positional relationship on the surface S of the noodle strand, but it is preferable that adjacent grooves (whether first grooves 3 or second grooves 4) do not come into contact with each other, and that the surface S of the noodle strand is exposed between the grooves. In particular, if the surface S of the noodle strand is not positioned around the first grooves 3, during cooking of the grooved noodles 1, the opening 3A side of the first grooves 3 tends to close faster than the bottoms 31 of the first grooves 3, resulting in problems such as the formation of voids inside the first grooves 3 and the difficulty in forming first recesses that leave traces of the first grooves 3.

[0030] The grooved noodles of the present invention can be produced by appropriately adopting known production methods. The grooved noodles of the present invention can be cooked in a shorter time than noodles without grooves, but are particularly effective for pasta, which takes longer to cook than other noodles. The method for producing grooved noodles of the present invention will be described below in accordance with the method for producing pasta.

[0031] The grooved noodles of the present invention can be produced by kneading the raw material flour to form a dough, and then shaping this dough into the shape of the grooved noodles of the present invention. The main component of the raw material flour can be one type of wheat flour derived from durum wheat or common wheat, either alone or in combination with multiple types of wheat flour. Semolina flour, for example, can be used as this wheat flour. Furthermore, as raw materials for grooved noodles, a mixture of wheat flour and other ingredients commonly used as noodle ingredients, such as grain flours other than wheat flour, starches, sugars, salt, seasonings, thickeners, etc., can also be used.

[0032] Dough is produced by adding kneading water to the raw material flour and kneading the mixture. Any kneading water that can be used in the production of regular noodles can be used, including clear water, acidic water, alkaline water, and kansui (water lye). The amount of kneading water used can also be that which can be used in the production of regular noodles, typically 20 to 30 parts by mass of water per 100 parts by mass of raw material flour.

[0033] The produced dough is extruded, for example, through a die with through holes using a high-pressure extrusion device to form grooved noodle strands. The noodle strands formed in this way (raw noodle strands) typically contain 22 to 30% moisture and are in a soft state. These raw noodle strands can be cooked and eaten as is, or they can be frozen or stored in a refrigerator and cooked during the storage period. However, to improve handling and storage stability, it is preferable to dry the noodle strands to reduce the moisture content to 14% or less.

[0034] The noodle strands can be dried using standard methods, such as drying multiple undried noodle strands in a humidity-controlled, temperature-controlled room while keeping them separated so that they do not stick to each other. Typical drying conditions are, for example, a temperature of 40°C to 60°C for 18 to 28 hours, a temperature of 60°C to 84°C for 8 to 11 hours, or a temperature of 84°C or higher for 2 to 5 hours.

[0035] The grooved noodles of the present invention can be eaten by cooking them into cooked noodles. There are no particular restrictions on the method for cooking the grooved noodles, and for example, boiled noodles with an excellent texture can be obtained in a short time by placing the grooved noodles in a sufficient amount of boiling water and boiling them. [Example]

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Example 1 100 parts by mass of durum semolina was mixed with 26 parts by mass of water and kneaded to form a dough. Next, a die with through holes corresponding to the shape of grooved noodles 1 in Figure 1 (diameter D of main outer dimension M = 1.9 mm) was attached to a pasta-making machine, and the kneaded dough was extruded under a reduced pressure of -600 mmHg to form fresh noodle strands. Next, the raw noodle strands were dried in a conventional manner to produce dried spaghetti 22 cm in length.

[0037] The dimensions of each part of the grooved noodle 1 are as follows: The diameter D of the main outer diameter M is 1.9 mm, The width W1 of the opening 3A of the first groove 3 is 0.4 mm. The depth T1 of the first groove 3 is 0.5 mm. The radius of curvature R of the curved portion 33 of the first groove 3 is 0.1 mm. The angle θ formed by the pair of side edges 32 of the first groove 3 is set to 0 degrees. The width W2 of the opening 4A of the second groove 4 is 0.25 mm. The depth T2 of the second groove 4 is 0.04 mm. The number of first grooves 3 is set to 4, The number of second grooves is 4, Total number of grooves: 8 The ratio of the number of second grooves 4 to the number of first grooves 3 is 1. It was decided.

[0038] [Example 2-7] Dried spaghetti of Examples 2-7 were produced in the same manner as in Example 1, except that the dimensions of each part of the grooved noodle 1 were changed to the values ​​shown in Table 1 below. Comparative Example 1-2 Dried spaghetti of Comparative Example 1 was produced in the same manner as in Example 1, except that grooved noodles 1 were changed to have only first grooves 3 and no second grooves 4. Dried spaghetti of Comparative Example 2 was produced in the same manner as in Example 1, except that grooved noodles 1 were changed to noodles having only second grooves 4 and no first grooves 3.

[0039] [Texture evaluation] The dried spaghetti produced in Examples 1 to 7 and Comparative Examples 1 and 2 was divided into 100g portions and boiled in plenty of water for 6 minutes. After cooking, the spaghetti was removed and drained. Ten trained panelists tasted one spaghetti and evaluated the texture of the spaghetti using the following evaluation criteria S1. Commercially available, groove-free, circular cross-sectional dried spaghetti (1.6mm diameter) was boiled for the appropriate time and evaluated in the same way, with the result being given a score of 5.

[0040] <Texture evaluation standard S1> 5 points: Very good, with a good texture and equivalent to properly cooked regular spaghetti without grooves. 4 points: Chewy and good. 3 points: Slightly hard texture overall, or slightly soft texture near the surface. 2 points: The texture is hard overall, or there is a feeling that the grooves near the surface are out of place, and it is poor. 1 point: The texture is too hard overall, or the opposing walls of the grooves near the surface are misaligned, giving a mushy, unnatural feeling, and is very poor.

[0041] [Evaluation of sauce adhesion] Each 100g portion of the dried spaghetti produced in Examples 1 to 7 and Comparative Examples 1 and 2 was boiled in plenty of water for 6 minutes. After cooking, the spaghetti was removed, drained, and placed in a 26cm diameter bowl. Red sauce (Nissin Foods' "Just Mix Pasta Sauce Napolitan") was poured over the spaghetti and mixed thoroughly. Ten trained panelists each observed 10 pieces of spaghetti and evaluated the sauce adhesion according to the following evaluation criterion S2. Commercially available non-grooved, circular cross-sectional dried spaghetti (1.6mm diameter) was boiled for the appropriate time and evaluated in the same way, resulting in a score of 3.

[0042] <Evaluation Criteria for Sauce Adhesion S2> 5 points: A sufficient amount of sauce is evenly applied to the entire noodle strand, and there is no dripping when lifted, which is very good. 4 points: The sauce is evenly applied to the entire noodle strand, and there is not much dripping when lifted, which is good. 3 points: The sauce is completely applied to the noodles, but when you lift them up, there is a slight drip of liquid. 2 points: The sauce is applied to the entire noodle strand, but not evenly, and when lifted, the sauce drips, making it defective. 1 point: The noodles were partially covered in sauce, and when lifted, a lot of liquid dripped out, making it very poor quality.

[0043] The average values ​​of the results of the texture evaluation by 10 panelists and the average values ​​of the results of the sauce adhesion evaluation by 10 panelists are shown in Table 1.

[0044] [Table 1]

[0045] The dried spaghetti of Example 1-7, which had first grooves 3 and second grooves 4 of appropriate dimensions, had texture evaluation results of 3.3 points or more and sauce adhesion evaluation results of 3.4 points or more, indicating that both texture and sauce adhesion were generally good. On the other hand, the dried spaghetti of Comparative Examples 1 and 2, which had only one type of groove, either the first groove 3 or the second groove 4, had a texture evaluation result of 2.1 points or less, resulting in a poor texture, and a sauce adhesion evaluation result of 3.2 points or less, resulting in uneven sauce adhesion and dripping.

[0046] [Examples 8-11, Comparative Examples 3-6] The dried spaghetti of Examples 8-11 and Comparative Examples 3-6 were produced in the same manner as in Example 1, except that the width W1 of the opening 3A of the first groove 3 and the depth T1 of the first groove 3 were changed to the values ​​shown in Table 2 below. The dried spaghetti of Examples 8-11 and Comparative Examples 3-6 were subjected to texture evaluation and sauce adhesion evaluation in the same manner as in Example 1. The average values ​​of the texture evaluation results by 10 panelists and the average values ​​of the sauce adhesion evaluation results by 10 panelists are shown in Table 2.

[0047] [Table 2]

[0048] In the dried spaghetti of Examples 8-11, in which the width W1 of the opening 3A of the first groove 3 was set within the range of 0.3 to 0.5 mm and the depth T1 of the first groove 3 was set within the range of 0.3 to 0.6 mm, the texture evaluation results were all 4 points or more, and the sauce adhesion evaluation results were also 4 points or more, indicating that both the texture and sauce adhesion were good. On the other hand, the dried spaghetti of Comparative Examples 3 and 4, in which the width W1 of the openings 3A of the first grooves 3 was less than 0.3 mm or more than 0.5 mm, had texture evaluation results of 2.9 points or less and sauce adhesion evaluation results of 3.3 points or less, and the dried spaghetti of Comparative Examples 5 and 6, in which the depth T1 of the first grooves 3 was less than 0.3 mm or more than 0.6 mm, had texture evaluation results of 2.9 points or less and sauce adhesion evaluation results of 3.4 points or less. It was found that the dried spaghetti of Comparative Examples 3-6 had insufficient texture and significantly inferior sauce adhesion compared to the dried spaghetti of Examples 8-11.

[0049] [Examples 12-15, Comparative Examples 7-10] The dried spaghetti of Examples 12-15 and Comparative Examples 7-10 were produced in the same manner as in Example 1, except that the width W2 of the opening 4A of the second groove 4 and the depth T2 of the second groove 4 were changed to the values ​​shown in Table 3 below. The dried spaghetti of Examples 12-15 and Comparative Examples 7-10 were subjected to texture evaluation and sauce adhesion evaluation in the same manner as in Example 1. The average values ​​of the texture evaluation results by 10 panelists and the average values ​​of the sauce adhesion evaluation results by 10 panelists are shown in Table 3.

[0050] [Table 3]

[0051] In the dried spaghetti of Examples 12-15, in which the width W2 of the opening 4A of the second groove 4 was set within the range of 0.15 to 0.35 mm and the depth T2 of the second groove 4 was set within the range of 0.03 to 0.05 mm, the texture evaluation results were all 4 points or more, and the sauce adhesion evaluation results were also 4 points or more, indicating that both the texture and sauce adhesion were good. On the other hand, the dried spaghetti of Comparative Examples 7 and 8, in which the width W2 of the openings 4A of the second grooves 4 was less than 0.15 mm or more than 0.35 mm, received texture evaluation results of 3.3 points or less and sauce adhesion evaluation results of 2.9 points or less, while the dried spaghetti of Comparative Examples 9 and 10, in which the depth T2 of the second grooves 4 was less than 0.03 mm or more than 0.05 mm, received texture evaluation results of 3.4 points or less and sauce adhesion evaluation results of 2.9 points or less. It was found that the dried spaghetti of Comparative Examples 7-10 were significantly inferior to the dried spaghetti of Examples 12-15, particularly in terms of sauce adhesion.

[0052] [Examples 16-19, Comparative Examples 11-12] The dried spaghetti of Examples 16-19 and Comparative Examples 11-12 were produced in the same manner as in Example 1, except that the radius of curvature R of the curved portion 33 of the first groove 3 was changed to the value shown in Table 4 below. The dried spaghetti of Examples 16-19 and Comparative Examples 11-12 were subjected to texture evaluation and sauce adhesion evaluation in the same manner as in Example 1. The average values ​​of the texture evaluation results by 10 panelists and the average values ​​of the sauce adhesion evaluation results by 10 panelists are shown in Table 4.

[0053] [Table 4]

[0054] In the dried spaghetti of Examples 16-19, in which the radius of curvature R of the curved portion 33 of the first groove 3 was set within the range of 0.08 to 0.16 mm, the texture evaluation results were all 3.8 points or higher, and the sauce adhesion evaluation results were 3.8 points or higher, indicating that both the texture and sauce adhesion were good. On the other hand, the dried spaghetti of Comparative Examples 11 and 12, in which the radius of curvature R of the curved portion 33 of the first groove 3 was less than 0.08 mm or more than 0.16 mm, had texture evaluation results of 2.8 points or less and sauce adhesion evaluation results of 3.4 points or less, indicating that the texture was insufficient and the sauce adhesion was inferior to that of the dried spaghetti of Examples 16-19.

[0055] [Examples 20-25, Comparative Example 13] The dried spaghetti of Examples 20-25 and Comparative Example 13 were produced in the same manner as Example 1, except that the angle θ formed by the pair of side edges 32 of the first groove 3 was changed to the value shown in Table 5 below. The dried spaghetti of Examples 20-25 and Comparative Example 13 were subjected to texture evaluation and sauce adhesion evaluation in the same manner as Example 1. The average values ​​of the texture evaluation results by 10 panelists and the average values ​​of the sauce adhesion evaluation results by 10 panelists are shown in Table 5.

[0056] [Table 5]

[0057] In the dried spaghetti of Examples 20-25, in which the angle θ formed by the pair of side edge portions 32 of the first groove 3 was set to a positive value, i.e., the distance between the pair of side edge portions 32 was set to gradually decrease from the end on the opening 3A side toward the bottom 31, the texture evaluation results were all 4.2 points or higher, and the sauce adhesion evaluation results were 4.1 points or higher, indicating that both the texture and sauce adhesion were good. On the other hand, the dried spaghetti of Comparative Example 13, in which the angle θ formed by the pair of side edges 32 of the first groove 3 was set to a negative value, i.e., the distance between the pair of side edges 32 was set to gradually increase from the end on the opening 3A side toward the bottom 31, received a texture evaluation score of 1.9 points and a sauce adhesion evaluation score of 2.8 points, indicating a poor texture and significantly inferior sauce adhesion compared to the dried spaghetti of Examples 20-25, resulting in uneven sauce adhesion and dripping. [Explanation of symbols]

[0058] 1 grooved noodle, 2 multiple grooves, 3 first groove, 4 second groove, 3A, 4A opening, 31 bottom, 32 side edge, 33 curved portion, L noodle strand direction, M main outer shape, C center, T1, T2 depth, W1, W2 width, S noodle strand surface, R curvature radius, P1, P2 connection point.

Claims

1. In grooved noodles in which multiple grooves are formed along the noodle strand direction, The cross section of the noodle strings has an area of ​​1 to 4 mm ２ and has a circular or polygonal main outer shape, In a cross section of the noodle string, each of the plurality of grooves has a cross-sectional shape that extends radially from the surface of the noodle string toward the center of the noodle string and has a constant or gradually decreasing width, The plurality of grooves include, in a cross section of the noodle string, first grooves each having an opening width on the surface of the noodle string of 0.3 to 0.5 mm and a depth along the radial direction of 0.3 to 0.6 mm, and second grooves each having an opening width on the surface of the noodle string of 0.15 to 0.35 mm and a depth along the radial direction of 0.03 to 0.05 mm, the cross-sectional shape of the first groove in the transverse cross section of the noodle string comprises a pair of side edges that face each other and extend linearly, and a pair of curved edges with a curvature radius of 0.08 to 0.16 mm that connect the ends of the pair of side edges that are on the surface side of the noodle string to the surface of the noodle string, After cooking, the first groove and the second groove do not close and remain as a first recess and a second recess having a gently curved concave shape, respectively.

2. 2. The grooved noodle according to claim 1, wherein the total area of ​​the plurality of grooves in the cross section of the noodle string is 10 to 30% of the area of ​​the main outer shape when the plurality of grooves are not present.

3. 3. The grooved noodle according to claim 1, wherein the plurality of grooves includes three to five of the first grooves.

4. The grooved noodle according to any one of claims 1 to 3, wherein the first grooves and the second grooves are arranged alternately along the circumferential direction of the noodle string.

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