CA2038761C - Alimentary pasta of the spaghetti type - Google Patents

Alimentary pasta of the spaghetti type

Info

Publication number
CA2038761C
CA2038761C CA002038761A CA2038761A CA2038761C CA 2038761 C CA2038761 C CA 2038761C CA 002038761 A CA002038761 A CA 002038761A CA 2038761 A CA2038761 A CA 2038761A CA 2038761 C CA2038761 C CA 2038761C
Authority
CA
Canada
Prior art keywords
lobes
radius
approximately
spaghetti
portions
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
CA002038761A
Other languages
French (fr)
Other versions
CA2038761A1 (en
Inventor
Faliero Graverini
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=11242314&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CA2038761(C) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CA2038761A1 publication Critical patent/CA2038761A1/en
Application granted granted Critical
Publication of CA2038761C publication Critical patent/CA2038761C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Superconductors And Manufacturing Methods Therefor (AREA)

Abstract

Alimentary pasta of the spaghetti type provided with a solid central core 1 forming a single piece with three longitudinal parallel lobes 2, said lobes being spaced 120° from each other and separated by grooves 3.

The balance between the forms and dimensions of the structural components is particularly adapted to allow a quick cooking time joined with a good chewability.

Description

2~3g7~1 Alimentary pasta of the spaghetti type The present invention relates to the field of long alimen-tary pasta, in particular of the spaghetti type, and more particularly still to an ~limentary pasta of the ~ype mentioned above which, although retaining all the typical organoleptic aspects of similar commercial products, is characterized by surprisingly rapid cooking due to the formation of specific longitu~i n~ 1 grooves, extending the whole of its length.

Various types of spaghetti with longitu~; n~l grooves are already known from the state of the art which allow the operation of cooking to be effected in less time than that necessary for the same operation using similar hollow cylindrical products (bucatini) or solid products. However, said products are not entirely without disadvantages, regarding above all the homogeneity of cooking.

In fact, spaghetti have been produced having a starshaped cross section, in which, when cooked, an excessive softening of the parts forming the points is seen with respect to the central core, whereas in other more successful types, in which a structure having three grooves placed at 120~
'5 to each other has been adopted, giving the spaghetti a clover-shaped cross-section, the spaghetti have tended to be tangled together during cooking, with a consequent "sticking", so that, at the end of the cooking time, they are undercooked at the center and overcooked on the out-side.

The object of the present invention is to provide an ~l;men-tary pasta of the spaghetti type provided with longitll~i n~l grooves shaped in such a way as to create a product formed with a central nucleus and three longitu~i n~l angularly ':

- 2~387~1 equidistant lobes, in which the balance between the forms and dimensions of the structural components is such as to permit notable advantages, both from a production point of view, and from the point of view of use during and after cooking, compared with the traditional products existing on the market, and furthermore such as to avoid the problems mentioned above with reference to similar grooved products known from the state of the art.

The advantages of the product, object of the present inven-tion, noted following the performance of tests, are the following:

- cooking time of approximately 2 minutes using the traditional method (boiling water), that is to say reduced by over 65% with respect to the time needed to cook solid cross section spaghetti of the same diameter (cooking time 6-7 minutes);

~0 - possibility of reducing said cooking time even further, to approximately 1 minute using special automatic cooking machines for the cooking of pasta, in which the water reaches a temperature of 140~C and a pressure of 10 atm;

- noticeably greater productivity compared with similar forms of fast-cooking long pasta;

- reduction of the drying time in comparison with the solid cross-section versions, due to the particular shape of the product, which facilitates the evaporation of water from within;

- a low amount of defective finished products due to the absence of phennm~n~ of instability and curling, with a consequent reduction in production rejects, along with a greater adaptability when used in said automatic cooking machines without causing flooding on introduction of the product into the cooking chamber;

2 ~ 3 ~
- external aspect of the cooked product on the plate simi-lar to traditional spaghetti, and better than that of the similar fast-cooking forms as, during cooking, said longi-tudinal grooves close up, leaving only narrow external slits;

- good chewability, similar to that of traditional spa-ghetti of equal diameter;

- capacity of absorbing sauces superior to that of the traditional shapes, due to the presence of said longitu dinal slits;

- possibility of avoiding the above mentioned tangling, due to accurate study of the shapes of the produ-t's struc-ture, with consequent perfect homogeneity of cooking.

The present invention is further described hereinafter with reference to one of its preferred embodiments shown in the accompanying drawings, in which:

Figure 1 is a perspective view, on enlarged scale, of an alimentary pasta product of the spaghetti type according to the invention; and Figure 2 is a cross-section view, on a still more enlarged ~ scale, of the product according to Figure 1.

As can be seen from the above Figures, the spaghetto accor-ding to the invention comprises a solid central coxe 1, of a substantially cixcular cross section, forming a single piece with three longitu~;n~l parallel lobes, generically indicated by numeral 2, said lobes being spaced 120~ from each other and separated by grooves 3.
The shape of the lobes 2 and of the corresponding grooves 3 has been the object of intense study, in order to give the product of the invention the advantages described - 4~- ~ 76~

above as compared with the traditional products of the same type and to similar known grooved products.

In particular, each lobe 2 has in cross section an outline comprising a convex head portion 4 in the form an arc of a circle, with a radius Rl substantially equal to that of a conventional solid spaghetto of the same diameter, the ends of said head portion being joined to first ends of convex side portions 5, substantially semicircular in shape, having a radius R2 much smaller than Rl (approxi-mately 1/6), the second ends of which are connected by concave portions 6 having a small radius R3 (approximate-ly 1/30 of R2), to the first ends of concave stems 7 in the form of an arc of a circle having a radius R4 greater 1; that R2 (approximately 1.5) but less than Rl (approxLmate-ly 1/4). The second ends of the stems are connected to the second ends of stem portions 7 of adjacent lobes 2.

As stated above, the lobes 2 are separated from each other by grooves 3, each of which, according to the arrangement described above, is defined by the opposite edges of the convex side portions 5, the concave stem portions 7, along with the concave curved portions 6, joining the preceding two, of adjacent lobes 2, from which results a shape wider ~5 in the internal area and narrower in the outer, mouth area, thus affording the advantages of preventing tangling of the spaghetti and of closing of the grooves 3 during cooking.

Solely by way of non-limiting example, in a preferred embodiment of the spaghetto according to the invention the measurements of the radii of the parts forming the outline of the cross section of each lobe 2 are the following: Rl = 0.765 mm, R2 = 0.135 mm, R3 = 0.045 mm, R4 = 0.207 mm, while the radius RS of the circular cross section of the solid central core is 0.270 mm.

2038 ~1 It is clearly possible to produce forms with dimensions different from those indicated above, taking care, however, to keep the proportions of shapes and ~ n~ions unchanged.

The present invention is not limited to the embodiment described, but includes all alternative embodiments thereof.

Claims (4)

1. Alimentary pasta of the spaghetti type comprising a solid central core of substantially circular cross section forming a single piece with three longitudinal lobes, parallel, spaced at 120° from each other and separated by grooves, each one of said lobes having in cross section an outline comprising a convex head portion in the form of an arc of a circle, with a radius (R1) substantially equal to that of a conventional solid spaghetto of the same diameter, the ends of said head portion being joined to first ends of convex side portions, substantially semicircular in shape, having a radius of curvature (R2) much smaller than (R1), the second ends of which are joined by means of concave portions, having a small radius of curvature (R3), to the first ends of concave stems, in the form of an arc of a circle, having a radius (R4) greater that (R2) but smaller than (R1), the second ends of which are joined to the respective second ends of stem portions of adjacent lobes.
2. Alimentary pasta of the spaghetti type according to claim 1, in which (R2) is approximately 1/6 of (R1), (R3) is approximately 1/30 of (R2), (R4) is approximately 1.5 times (R2) and approximately 1/4 of (R1) and in which the radius (R5) of the circular cross section of said solid central core is approximately twice (R2).
3. Alimentary pasta of the spaghetti type according to claims 1 and 2, in which (R1) = 0.765 mm, (R2) =
0.135 mm, (R3) = 0.045 mm, (R4) = 0.207 mm, and (R5) =
0.270 mm.
4. Alimentary pasta of the spaghetti type according to any one of claims 1 to 3, in which each of said grooves separating said longitudinal lobes is defined by the opposite outlines of said convex side portions of the concave stem portions, along with the concave curved portions, joining the preceding two, of adjacent lobes, from which results a shape wider in the internal area and narrower in the outer, mouth area.
CA002038761A 1990-03-28 1991-03-21 Alimentary pasta of the spaghetti type Expired - Lifetime CA2038761C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT35671U IT220697Z2 (en) 1990-03-28 1990-03-28 SPAGHETTI TYPE FOOD PASTA.
IT35671B/90 1990-03-28

Publications (2)

Publication Number Publication Date
CA2038761A1 CA2038761A1 (en) 1991-09-29
CA2038761C true CA2038761C (en) 1997-09-30

Family

ID=11242314

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002038761A Expired - Lifetime CA2038761C (en) 1990-03-28 1991-03-21 Alimentary pasta of the spaghetti type

Country Status (19)

Country Link
EP (1) EP0450428B2 (en)
JP (1) JPH0695905B2 (en)
AT (1) ATE118983T1 (en)
AU (1) AU631301B2 (en)
BR (1) BR9101193A (en)
CA (1) CA2038761C (en)
DE (1) DE69107641T3 (en)
DK (1) DK0450428T4 (en)
ES (1) ES2069108T5 (en)
FI (1) FI109326B (en)
HU (1) HU214449B (en)
IE (1) IE66893B1 (en)
IT (1) IT220697Z2 (en)
MX (1) MX174261B (en)
NO (1) NO304131B1 (en)
NZ (1) NZ237577A (en)
PT (2) PT97167A (en)
RU (1) RU1837796C (en)
ZA (1) ZA911902B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108024557A (en) * 2015-09-14 2018-05-11 日清富滋株式会社 grooved noodle

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07106128B2 (en) * 1992-01-24 1995-11-15 日清製粉株式会社 Extruded noodle with groove
ATE201810T1 (en) * 1994-08-19 2001-06-15 Nestle Sa QUICK COOKING PASTA
EP0717934B1 (en) * 1994-12-22 2000-03-22 Societe Des Produits Nestle S.A. Quick-cooking, twisted pasta
FR2738461B1 (en) * 1995-09-08 1997-11-14 Rivoire Et Carret Lustucru TWO-LOBE SPAGHETTI-LIKE FOOD PASTE
US5965186A (en) * 1997-09-24 1999-10-12 The Pillsbury Company Crisp dough structure and method for imparting crispness to dough
US20040067285A1 (en) * 2002-10-02 2004-04-08 Kenneth Gimelli Uniform cooking pasta
JP2007049920A (en) * 2005-08-17 2007-03-01 Nippon Flour Mills Co Ltd Injection molded noodle with a plurality of holes
JP4970198B2 (en) * 2007-09-03 2012-07-04 日清フーズ株式会社 Grooved noodles
JP5132255B2 (en) * 2007-09-03 2013-01-30 日清フーズ株式会社 Grooved noodles
JP4796083B2 (en) * 2007-01-25 2011-10-19 日清フーズ株式会社 Grooved noodles
CN101616603B (en) * 2007-01-25 2013-01-02 日清富滋株式会社 Grooved noodles and process for producing the same
JP5102252B2 (en) * 2009-06-29 2012-12-19 日清フーズ株式会社 Grooved noodles
ITPC20100019A1 (en) * 2010-09-03 2012-03-03 Mauro Bernhardt NEW TRAPILA FOR FOOD PASTA OF THE LONG-TYPE 'SPAGHETTI, SIMILAR AND SIMILAR TYPE.
JP5726493B2 (en) * 2010-11-30 2015-06-03 日清フーズ株式会社 Grooved noodles
JP5771390B2 (en) 2010-12-22 2015-08-26 日清食品ホールディングス株式会社 Extruded noodle, and instant noodle and dry noodle manufacturing method using the extruded noodle
JP5345229B2 (en) * 2012-04-04 2013-11-20 日清フーズ株式会社 Grooved noodles
WO2014064948A1 (en) * 2012-10-26 2014-05-01 日清フーズ株式会社 Macaroni
WO2015139906A1 (en) * 2014-03-18 2015-09-24 Rustichella D'abruzzo S.P.A. Spaghetti-like long pasta shape and relative production device
JP6705826B2 (en) * 2015-09-14 2020-06-03 日清フーズ株式会社 Grooved noodles
WO2018025838A1 (en) * 2016-08-02 2018-02-08 日清フーズ株式会社 Cooked grooved noodle
JP2020171201A (en) * 2019-04-08 2020-10-22 日本製粉株式会社 Low-carbohydrate pasta

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1591265A (en) * 1925-05-07 1926-07-06 Baccellieri Raffaele Die for making macaroni, spaghetti, or noodles
US4816281A (en) * 1984-03-06 1989-03-28 Nisshin Flour Milling Co., Ltd. Extruded elongate pasta
JPS60174590U (en) * 1984-04-27 1985-11-19 三英食品販売株式会社 spaghetti food
JPH0246720Y2 (en) * 1985-04-13 1990-12-10
DE3911964A1 (en) * 1989-04-12 1990-10-18 Johann Maroudas Extruding thin-walled edible dough prods. by dies - holding parallel strong plastic mono:filaments anchored above die entry

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108024557A (en) * 2015-09-14 2018-05-11 日清富滋株式会社 grooved noodle

Also Published As

Publication number Publication date
PT8405T (en) 1992-04-30
NO911159D0 (en) 1991-03-22
EP0450428A2 (en) 1991-10-09
DK0450428T4 (en) 2002-09-16
ZA911902B (en) 1992-01-29
PT8405U (en) 1994-10-31
RU1837796C (en) 1993-08-30
NO304131B1 (en) 1998-11-02
MX174261B (en) 1994-05-02
JPH0695905B2 (en) 1994-11-30
DK0450428T3 (en) 1995-07-10
ES2069108T5 (en) 2002-12-16
FI911349A (en) 1991-09-29
BR9101193A (en) 1991-11-05
CA2038761A1 (en) 1991-09-29
HU214449B (en) 1998-03-30
NO911159L (en) 1991-09-30
AU631301B2 (en) 1992-11-19
AU7281791A (en) 1991-10-03
NZ237577A (en) 1993-06-25
FI911349A0 (en) 1991-03-20
DE69107641T2 (en) 1995-07-06
EP0450428B2 (en) 2002-06-12
IT9035671U1 (en) 1991-09-28
HUT66631A (en) 1994-12-28
JPH04211337A (en) 1992-08-03
DE69107641D1 (en) 1995-04-06
HU910738D0 (en) 1991-09-30
IE911016A1 (en) 1991-10-09
EP0450428B1 (en) 1995-03-01
EP0450428A3 (en) 1991-12-04
IT220697Z2 (en) 1993-11-02
PT97167A (en) 1991-12-31
DE69107641T3 (en) 2003-01-16
FI109326B (en) 2002-07-15
IE66893B1 (en) 1996-02-07
IT9035671V0 (en) 1990-03-28
ES2069108T3 (en) 1995-05-01
ATE118983T1 (en) 1995-03-15

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Effective date: 20121202