Grooved Through-Hole Noodles for Faster Rehydration
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Solution Overview
Problem
Existing extruded noodles, such as spaghetti and macaroni, have long boiling times due to their fine structure, which hinders hot water penetration, and forming grooves or holes on their surface often results in poor reconstitution characteristics and odd mouthfeel when cooked or rehydrated.
Innovation Solution
The development of extruded noodles with a through-hole in the longitudinal direction and a cross-sectional design featuring radially symmetric grooves that close during boiling or rehydration, increasing surface area for hot water penetration and improving mouthfeel, along with a die piece design that ensures the pin forming the hole is integral and robust, allowing for the production of thin noodles with a through-hole.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If extruded noodles are formed by being extruded through die holes at high pressure, then the noodle structure becomes fine and smooth, but hot water penetration is hindered resulting in long boiling time
Solution Approach 1:
The invention segments the noodle structure by introducing grooves that divide the noodle cross-section into multiple regions. These grooves create channels that facilitate hot water penetration while maintaining the overall smooth extruded structure, thus reducing boiling time without compromising the noodle's structural integrity
Solution Approach 2:
The invention creates a controlled porous structure within the noodle by forming grooves that extend through the noodle cross-section. This porous structure allows hot water to penetrate more effectively through the noodle, significantly reducing boiling time while maintaining the smooth outer surface characteristic of extruded noodles
2Loss of time
If grooves are formed on surfaces of noodles to reduce boiling time, then hot water penetration is improved, but reconstitution characteristics deteriorate and odd mouthfeel occurs
Solution Approach 1:
The invention applies local quality by forming grooves only in specific regions of the noodle cross-section rather than uniformly across the entire surface. The grooves are positioned to optimize water penetration while avoiding areas that would compromise reconstitution characteristics, thus achieving both reduced boiling time and maintained mouthfeel
Solution Approach 2:
The invention uses partial action by forming grooves that extend only partially through the noodle thickness or cover only a portion of the noodle cross-section. This partial groove formation provides sufficient hot water penetration channels to reduce boiling time while maintaining enough solid noodle structure to ensure proper reconstitution and mouthfeel
3Loss of time
If a through-hole is formed in the center of noodles, then boiling time is reduced, but the hole remains open causing odd mouthfeel
Solution Approach 1:
The invention segments the single central through-hole into multiple smaller grooves distributed across the noodle cross-section. This segmentation maintains the benefit of reduced boiling time through improved water penetration while eliminating the odd mouthfeel associated with a large open central hole, as the segmented grooves create a more uniform texture when the noodle is cooked
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution reduces boiling and rehydration times while providing a better mouthfeel by ensuring the hole closes during cooking, allowing for quick hot water penetration and eliminating the odd texture associated with conventional hole-forming methods.
Implementation Method 1
the hole closes or contracts during boiling or rehydration in hot water
Data Source
AI summary
Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.