CA3119493A1 - Quick-cooking noodle structure - Google Patents
Quick-cooking noodle structureInfo
- Publication number
- CA3119493A1 CA3119493A1 CA3119493A CA3119493A CA3119493A1 CA 3119493 A1 CA3119493 A1 CA 3119493A1 CA 3119493 A CA3119493 A CA 3119493A CA 3119493 A CA3119493 A CA 3119493A CA 3119493 A1 CA3119493 A1 CA 3119493A1
- Authority
- CA
- Canada
- Prior art keywords
- noodle
- convex rib
- cooking
- quick
- noodle body
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 104
- 238000010411 cooking Methods 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 230000037303 wrinkles Effects 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
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)
Abstract
A quick-cooking noodle structure includes a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is greater than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.
Description
TITLE: QUICK-COOKING NOODLE STRUCTURE
(a) Technical Field of the Invention The present invention relates to a quick-cooking noodle structure, and more particularly to a quick-cooking noodle structure that can shorten noodle cooking time and increase bite texture when the noodles are cooked and eaten.
(b) Description of the Prior Art Noodles are the main food besides rice in our daily life because of their easy cooking, requiring no complicated cooking skills and capable of being eaten in a short time. Especially, there are quite a variety of instant noodles in the existing market, which can be prepared in simple and fast cooking process, so they are popular with consumers.
However, the existing noodles have various thicknesses in pursuit of different tastes. As shown in Figure 1, the rectangular noodle 1 is set to a thicker thickness, it is mainly for the pursuit of different texture (commonly known as chewiness, so that the noodles have more bite). Although these noodles can meet the taste needs of consumers, they relatively make the internal cooked time of the noodle much longer than the outside of the noodle upon cooking, which causes the noodle to be difficult to be fully cooked, and thus making the cooking time unable to be shortened. However, if the cooking time is too long, it may cause the noodles to be too soft and have no Date Recue/Date Received 2021-05-25
(a) Technical Field of the Invention The present invention relates to a quick-cooking noodle structure, and more particularly to a quick-cooking noodle structure that can shorten noodle cooking time and increase bite texture when the noodles are cooked and eaten.
(b) Description of the Prior Art Noodles are the main food besides rice in our daily life because of their easy cooking, requiring no complicated cooking skills and capable of being eaten in a short time. Especially, there are quite a variety of instant noodles in the existing market, which can be prepared in simple and fast cooking process, so they are popular with consumers.
However, the existing noodles have various thicknesses in pursuit of different tastes. As shown in Figure 1, the rectangular noodle 1 is set to a thicker thickness, it is mainly for the pursuit of different texture (commonly known as chewiness, so that the noodles have more bite). Although these noodles can meet the taste needs of consumers, they relatively make the internal cooked time of the noodle much longer than the outside of the noodle upon cooking, which causes the noodle to be difficult to be fully cooked, and thus making the cooking time unable to be shortened. However, if the cooking time is too long, it may cause the noodles to be too soft and have no Date Recue/Date Received 2021-05-25
2 texture (chewiness), making the taste of the noodles and cooking time unable to balance, which may affect the sales of products for the fast-paced modem life.
Date Recue/Date Received 2021-05-25
Date Recue/Date Received 2021-05-25
3 SUMMARY OF THE INVENTION
The main object of the present invention is to provide a quick-cooking noodle structure, making noodle cooking time shortened, and cooked noodle bite texture increased when eating.
To achieve the above object, the present invention proposes a quick-cooking noodle structure, including a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is larger than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.
According to the quick-cooking noodle structure mentioned above, a width of the convex rib is set to 3 mm, and a width of the noodle body on each of the both sides of the convex rib 2.5 mm, which is the best.
Date Recue/Date Received 2021-05-25
The main object of the present invention is to provide a quick-cooking noodle structure, making noodle cooking time shortened, and cooked noodle bite texture increased when eating.
To achieve the above object, the present invention proposes a quick-cooking noodle structure, including a noodle body and at least one convex rib, wherein the noodle body is strip-shaped and flat; the convex rib is configured on one surface of the noodle body along a long side of the noodle body; a width of the convex rib is larger than a width of the noodle body on each of both sides of the convex rib, and a height of the convex rib is equal to a height of the noodle body, thereby allowing the noodle body to generate wrinkles and wavy lines when the noodle body is dried to a quick-cooking noodle, making cooking time of the quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to the wrinkles and wavy lines, so as to add flavor to the noodles.
According to the quick-cooking noodle structure mentioned above, a width of the convex rib is set to 3 mm, and a width of the noodle body on each of the both sides of the convex rib 2.5 mm, which is the best.
Date Recue/Date Received 2021-05-25
4 According to the quick-cooking structure mentioned above, a height the convex rib is set to 0.6 mm, and a height of the noodle body 0.6mm, which is the best.
Date Recue/Date Received 2021-05-25
Date Recue/Date Received 2021-05-25
5 BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a perspective view of a conventional noodle;
FIG. 2 is a perspective view of noodles foimed by extrusion molding according to the present invention;
FIG. 3 is a perspective view of the present invention;
FIG. 4 is a cross-sectional view of the present invention; and FIG. 5 is a perspective view of a quick-cooking noodle made after drying according to the present invention.
Date Recue/Date Received 2021-05-25
FIG. 1 is a perspective view of a conventional noodle;
FIG. 2 is a perspective view of noodles foimed by extrusion molding according to the present invention;
FIG. 3 is a perspective view of the present invention;
FIG. 4 is a cross-sectional view of the present invention; and FIG. 5 is a perspective view of a quick-cooking noodle made after drying according to the present invention.
Date Recue/Date Received 2021-05-25
6 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Referring to FIG. 2 and 3, a quick-cooking noodle structure of the present invention includes a noodle body 2 and at least one convex rib 21, where the noodle body 2 is fonned by means of extrusion molding, being a flat strip structure with the convex rib 21. In a preferred embodiment, the fonned noodle body 2 is arranged in a continuous top-down reverse direction to fonn a majority of noodle bodies 2 as FIG. 2 shows. -The convex rib 21 is configured on one surface of the noodle body 2 along the long side of the noodle body 2, where the width of the convex rib 21 is greater than the width of the noodle body 2 on each of the both sides of the convex rib 21, and the height of the convex rib 21 is equal to the height of the noodle body 2.
With the above structure, when the noodle bodies 2 are dried into quick-cooking noodles, they are wrinkled and wavy, changing to another shape, making each of them foi111 a multi-angle heating area when cooking, and further allowing the cooking time of the quick-cooking noodles to be shortened and allowing them to be fully cooked. Furthennore, the bite texture (chewiness) of the fully-cooked noodles can be increased, and the soup or seasoning can attach to the wrinkles and wavy lines to add flavor to the noodles.
Date Recue/Date Received 2021-05-25
Referring to FIG. 2 and 3, a quick-cooking noodle structure of the present invention includes a noodle body 2 and at least one convex rib 21, where the noodle body 2 is fonned by means of extrusion molding, being a flat strip structure with the convex rib 21. In a preferred embodiment, the fonned noodle body 2 is arranged in a continuous top-down reverse direction to fonn a majority of noodle bodies 2 as FIG. 2 shows. -The convex rib 21 is configured on one surface of the noodle body 2 along the long side of the noodle body 2, where the width of the convex rib 21 is greater than the width of the noodle body 2 on each of the both sides of the convex rib 21, and the height of the convex rib 21 is equal to the height of the noodle body 2.
With the above structure, when the noodle bodies 2 are dried into quick-cooking noodles, they are wrinkled and wavy, changing to another shape, making each of them foi111 a multi-angle heating area when cooking, and further allowing the cooking time of the quick-cooking noodles to be shortened and allowing them to be fully cooked. Furthennore, the bite texture (chewiness) of the fully-cooked noodles can be increased, and the soup or seasoning can attach to the wrinkles and wavy lines to add flavor to the noodles.
Date Recue/Date Received 2021-05-25
7 Referring to FIG. 4, the width of the convex rib 21 of the present invention is greater than the noodle body 2 on each of the both sides of the convex rib 21, and the height of the convex rib 21 is equal to the height of the noodle body 2. In the embodiment, the width W1 of the convex rib 21 is set to 3 mm, and the width W2 of the noodle body 3 on each of the both sides of the convex rib 21 2.5 mm, which is the best; the height H1 of the convex rib 21 and the height H2 of the noodle body 2 respectively are 0.6 mm, which is the best. Compared with the traditional noodle with a thicker thickness in FIG. 1, the entire volume of the noodle of this shape has not changed, but the noodle body 2 is thinner than the traditional noodle. Therefore, the noodles of the present invention are eaten after cooked can maintain a certain bite texture (chewiness) because the volume of the noodle is not changed.
Referring to FIG. 5, the entire noodle body 2 of the quick-cooking noodle A can be curled after drying to foul' wrinkles 22 and wavy lines 23 to facilitate packaging and storage, and easy to take when eating.
During the quick-cooking noodle of the present invention is cooked, the noodle body 2 is cooked through from both sides inward because the both sides of the noodle body 2 will first foul' two more easily heated positions besides the multi-angle heating area fonned by the wrinkles 22 and wavy lines 23, making the noodle body 2 fully cooked inward from the both sides, Date Recue/Date Received 2021-05-25
Referring to FIG. 5, the entire noodle body 2 of the quick-cooking noodle A can be curled after drying to foul' wrinkles 22 and wavy lines 23 to facilitate packaging and storage, and easy to take when eating.
During the quick-cooking noodle of the present invention is cooked, the noodle body 2 is cooked through from both sides inward because the both sides of the noodle body 2 will first foul' two more easily heated positions besides the multi-angle heating area fonned by the wrinkles 22 and wavy lines 23, making the noodle body 2 fully cooked inward from the both sides, Date Recue/Date Received 2021-05-25
8 capable of shortening the cooking time, and avoiding the noodle body 2 fully cooked at the edges and the middle part not fully cooked, or the middle part fully cooked and the edges too soft to make the cooked noodles maintain a certain texture (chewiness), and soup or seasoning attach to the wrinkles 22 and wavy lines 23, so as to add flavor to the noodles.
Conclusively, according to the present invention, the flat noodle body is combined with the convex rib on the surface of the noodle body to fomi a quick-cooking noodle, allowing the cooking time of the noodles to be shortened, and the bite texture of the cooked noodles to be increased.
Date Recue/Date Received 2021-05-25
Conclusively, according to the present invention, the flat noodle body is combined with the convex rib on the surface of the noodle body to fomi a quick-cooking noodle, allowing the cooking time of the noodles to be shortened, and the bite texture of the cooked noodles to be increased.
Date Recue/Date Received 2021-05-25
Claims (3)
1. A quick-cooking noodle structure, comprising a noodle body and at least one convex rib, wherein said noodle body is strip-shaped and flat; said convex rib is configured on one surface of said noodle body along a long side of said noodle body; a width of said convex rib is greater than a width of said noodle body on each of both sides of said convex rib, and a height of said convex rib is equal to a height of said noodle body, thereby allowing said noodle body to generate wrinldes and wavy lines when said noodle body is dried to a quick-cooking noodle, making cooking time of said quick-cooking noodle shorten, increasing cooked noodle bite texture, and further allowing soup or seasoning to attach to said wrinldes and wavy lines, so as to add flavor to said noodles.
2. The structure according to claim 1, wherein a width of said convex rib is set to 3 mm, and a width of said noodle body on each of said both sides of said convex rib 2.5 mm.
3. The structure according to claim 1, wherein a height said convex rib is set to 0.6 mm, and a height of said noodle body 0.6mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3119493A CA3119493A1 (en) | 2021-05-26 | 2021-05-26 | Quick-cooking noodle structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3119493A CA3119493A1 (en) | 2021-05-26 | 2021-05-26 | Quick-cooking noodle structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA3119493A1 true CA3119493A1 (en) | 2022-11-26 |
Family
ID=84178921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA3119493A Pending CA3119493A1 (en) | 2021-05-26 | 2021-05-26 | Quick-cooking noodle structure |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA3119493A1 (en) |
-
2021
- 2021-05-26 CA CA3119493A patent/CA3119493A1/en active Pending
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