CA2038761C - Alimentary pasta of the spaghetti type - Google Patents
Alimentary pasta of the spaghetti typeInfo
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types 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.
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.
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.
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.
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)
| 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)
| 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)
| 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 |
-
1990
- 1990-03-28 IT IT35671U patent/IT220697Z2/en active IP Right Grant
-
1991
- 1991-01-28 JP JP3008392A patent/JPH0695905B2/en not_active Expired - Fee Related
- 1991-03-07 HU HU91738A patent/HU214449B/en not_active IP Right Cessation
- 1991-03-11 AU AU72817/91A patent/AU631301B2/en not_active Ceased
- 1991-03-14 ZA ZA911902A patent/ZA911902B/en unknown
- 1991-03-20 FI FI911349A patent/FI109326B/en not_active IP Right Cessation
- 1991-03-21 CA CA002038761A patent/CA2038761C/en not_active Expired - Lifetime
- 1991-03-22 NO NO911159A patent/NO304131B1/en not_active IP Right Cessation
- 1991-03-22 DE DE69107641T patent/DE69107641T3/en not_active Expired - Fee Related
- 1991-03-22 AT AT91104516T patent/ATE118983T1/en not_active IP Right Cessation
- 1991-03-22 MX MX025029A patent/MX174261B/en unknown
- 1991-03-22 ES ES91104516T patent/ES2069108T5/en not_active Expired - Lifetime
- 1991-03-22 DK DK91104516T patent/DK0450428T4/en active
- 1991-03-22 EP EP91104516A patent/EP0450428B2/en not_active Expired - Lifetime
- 1991-03-26 NZ NZ237577A patent/NZ237577A/en unknown
- 1991-03-26 BR BR919101193A patent/BR9101193A/en not_active Application Discontinuation
- 1991-03-27 RU SU914894961A patent/RU1837796C/en active
- 1991-03-27 IE IE101691A patent/IE66893B1/en not_active IP Right Cessation
- 1991-03-27 PT PT97167A patent/PT97167A/en active IP Right Grant
- 1991-11-28 PT PT8405U patent/PT8405U/en not_active IP Right Cessation
Cited By (1)
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed | ||
| MKEC | Expiry (correction) |
Effective date: 20121202 |