FR2738461A1 - Spaghetti=type pasta - Google Patents
Spaghetti=type pasta Download PDFInfo
- Publication number
- FR2738461A1 FR2738461A1 FR9510527A FR9510527A FR2738461A1 FR 2738461 A1 FR2738461 A1 FR 2738461A1 FR 9510527 A FR9510527 A FR 9510527A FR 9510527 A FR9510527 A FR 9510527A FR 2738461 A1 FR2738461 A1 FR 2738461A1
- Authority
- FR
- France
- Prior art keywords
- core
- section
- spaghetti
- lobes
- cross
- 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.)
- Granted
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)
Abstract
Description
Pâte alimentaire du genre spaghetti à deux lobes
A la demande de brevet européen 450 428, on a cherché à améliorer les pâtes alimentaires sèches longues du genre spaghetti, de manière à obtenir une grande rapidité de cuisson, tout en conservant les propriétés organoleptiques des spaghettis habituels. On dénomme pâtes sèches des pâtes ayant une teneur pondérale en eau inférieure à 12,5%.Two-lobed spaghetti-like pasta
European patent application 450 428 has sought to improve long dry pasta of the spaghetti type, so as to obtain great rapidity of cooking, while retaining the organoleptic properties of the usual spaghetti. Dry pasta is known as pasta with a water content of less than 12.5% by weight.
L'invention vise des spaghettis qui conservent également les bonnes propriétés organoleptiques des spaghettis habituels, mais dont la durée de cuisson est encore réduite par rapport à celle des spaghettis préconisés au brevet européen 450 428 de même longueur et sensiblement de même poids. The invention relates to spaghetti which also retain the good organoleptic properties of the usual spaghetti, but the cooking time of which is further reduced compared to that of the spaghetti recommended in European patent 450 428 of the same length and substantially the same weight.
L'invention a donc pour objet une pâte alimentaire du genre spaghetti comprenant une âme pleine d'une pièce avec des lobes longitudinaux, parallèles et séparés par des rainures. Suivant l'invention, il est prévu seulement deux lobes. The subject of the invention is therefore a food paste of the spaghetti type comprising a solid core of one piece with longitudinal lobes, parallel and separated by grooves. According to the invention, only two lobes are provided.
Grâce à cela, I'ouverture des rainures peut être plus grande et l'accès de l'eau chaude au coeur de l'âme est facilité. II s'ensuit une cuisson plus rapide. Thanks to this, the opening of the grooves can be larger and the access of hot water to the core of the core is facilitated. It follows a faster cooking.
De préférence, la section transversale de la pâte alimentaire est symétrique par rapport à une droite ne coupant pas les lobes. Cette symétrie facilite également l'accès de l'eau au coeur. Preferably, the cross section of the food dough is symmetrical with respect to a straight line which does not cut the lobes. This symmetry also facilitates access of water to the heart.
Suivant un mode de réalisation tout particulièrement préféré, I'âme a une section transversale rectangulaire. Cela permet de diminuer la distance entre la partie centrale de l'âme et la surface en contact avec l'eau chaude lors de la cuisson. De préférence, les lobes sont opposés en étant issus des petits côtés du rectangle que l'âme forme en section transversale. Suivant un mode de réalisation,
I'âme est carrée.According to a very particularly preferred embodiment, the core has a rectangular cross section. This makes it possible to reduce the distance between the central part of the core and the surface in contact with hot water during cooking. Preferably, the lobes are opposite, being from the short sides of the rectangle that the core forms in cross section. According to one embodiment,
The soul is square.
De préférence, la longueur du grand côté de la section transversale de l'âme représente du quart à la moitié de la plus grande dimension de la section transversale du spaghetti. II en représente notamment environ le tiers. Ces dimensions représentent un compromis qui permet d'obtenir des rainures suffisamment grandes d'une part pour donner un bon accès de l'eau chaude à l'âme et d'autre part suffisamment petites pour permettre en fin de cuisson aux ailes opposées des deux lobes de venir en contact l'une avec l'autre le long de l'âme, ce qui fait que le spaghetti cuit présente une forme se rapprochant beaucoup de celle d'un cylindre. Preferably, the length of the long side of the cross section of the core represents from one quarter to one half of the largest dimension of the cross section of the spaghetti. In particular, it represents around a third of it. These dimensions represent a compromise which makes it possible to obtain sufficiently large grooves on the one hand to give good access to the hot water to the core and on the other hand sufficiently small to allow at the end of cooking the opposite wings of the two. lobes to come into contact with each other along the core, which makes the cooked spaghetti has a shape very close to that of a cylinder.
La figure unique du dessin annexé est une vue en coupe à l'échelle d'un spaghetti suivant l'invention. The single figure of the accompanying drawing is a sectional view to scale of a spaghetti according to the invention.
Le spaghetti suivant l'invention comprend une âme 1 pleine de forme rectangulaire. L'âme 1 a deux grands côtés 2 et 3 et deux petits côtés 4, 5 imaginaires, indiqués en tiret à la figure, parce que deux lobes 6,7 y sont directement adjacents. Les lobes 6 et 7 sont longitudinaux, parallèles et séparés par des rainures 8. Les rayons de courbure des diverses faces des lobes sont tels qu'indiqués au dessin. La section transversale du spaghetti est symétrique par rapport à une droite D ne coupant pas les lobes 6,7. Le grand côté 3 de la section transversale de l'âme représente un peu plus du tiers de la plus grande dimension L de la section transversale du spaghetti. The spaghetti according to the invention comprises a full core 1 of rectangular shape. The core 1 has two large sides 2 and 3 and two imaginary short sides 4, 5, indicated in dash in the figure, because two lobes 6,7 are directly adjacent to it. The lobes 6 and 7 are longitudinal, parallel and separated by grooves 8. The radii of curvature of the various faces of the lobes are as indicated in the drawing. The cross section of the spaghetti is symmetrical with respect to a straight line D not cutting the lobes 6,7. The long side 3 of the cross section of the core represents a little more than a third of the largest dimension L of the cross section of the spaghetti.
Les exemples suivants illustrent l'invention. The following examples illustrate the invention.
Exemple 1
On fait cuire des spaghettis de 24 mm de longueur tels que représentés à la figure 1, d'une longueur L de 1,9 mm et d'un poids avant cuisson de 0,7 g et dont la longueur des petits côtés 4 et 5 est de 0,55 mm, dans de l'eau bouillante pendant des durées différentes. A la fin des durées de maintien en contact dans l'eau en ébullition, on retire les spaghettis, on les écrase entre deux plaquettes de verre et on observe la présence ou l'absence de tâches blanches. S'il y a des tâches blanches, cela signifie que l'amidon n'a pas été entièrement gélatinisé. Le spaghetti n'est pas entièrement cuit. Ce n'est que lorsque l'on ne constate plus de tâches blanches, que le spaghetti est cuit comme il convient.Example 1
We cook spaghetti 24 mm long as shown in Figure 1, with a length L of 1.9 mm and a weight before cooking of 0.7 g and whose length of the short sides 4 and 5 is 0.55 mm, in boiling water for different durations. At the end of the periods of maintenance of contact in boiling water, the spaghetti is removed, it is crushed between two glass plates and the presence or absence of white spots is observed. If there are white spots, it means that the starch has not been fully gelatinized. The spaghetti is not fully cooked. It is only when there are no more white spots, that the spaghetti is cooked properly.
Cet essai montre que le spaghetti suivant l'invention a une durée de cuisson de trois minutes. This test shows that the spaghetti according to the invention has a cooking time of three minutes.
Exemple 2 comparatif
On reprend le même essai que ci-dessus sur des pâtes alimentaires du genre spaghettis du commerce à trois lobes de 24 mm de longueur, d'un poids de 0,6 g, tel que décrit à la demande de brevet européen 450 428. Le diamètre du cercle dans lequel s'inscrit le spaghetti est de 1,7 mm. Ce spaghetti à trois lobes n'est cuit qu'après une durée de cuisson de quatre minutes. Comparative Example 2
The same test is repeated as above on commercial pasta of the commercial spaghetti genus with three lobes 24 mm in length, with a weight of 0.6 g, as described in European patent application 450 428. The diameter of the circle in which the spaghetti is written is 1.7 mm. This three-lobed spaghetti is only cooked after a cooking time of four minutes.
Claims (5)
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9510527A FR2738461B1 (en) | 1995-09-08 | 1995-09-08 | TWO-LOBE SPAGHETTI-LIKE FOOD PASTE |
BE9600807A BE1010649A3 (en) | 1995-09-08 | 1996-09-25 | Food paste spaghetti kind of two lobes. |
LU88815A LU88815A1 (en) | 1995-09-08 | 1996-09-25 | Two-lobed spaghetti-like pasta |
NL1004186A NL1004186C2 (en) | 1995-09-08 | 1996-10-03 | Edible pasta of the spaghetti type with two lobes. |
ES09602089A ES2124663B1 (en) | 1995-09-08 | 1996-10-04 | DRY FOOD PASTA, TWO-LOBE SPAGHETTI TYPE. |
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9510527A FR2738461B1 (en) | 1995-09-08 | 1995-09-08 | TWO-LOBE SPAGHETTI-LIKE FOOD PASTE |
BE9600807A BE1010649A3 (en) | 1995-09-08 | 1996-09-25 | Food paste spaghetti kind of two lobes. |
LU88815A LU88815A1 (en) | 1995-09-08 | 1996-09-25 | Two-lobed spaghetti-like pasta |
NL1004186A NL1004186C2 (en) | 1995-09-08 | 1996-10-03 | Edible pasta of the spaghetti type with two lobes. |
ES09602089A ES2124663B1 (en) | 1995-09-08 | 1996-10-04 | DRY FOOD PASTA, TWO-LOBE SPAGHETTI TYPE. |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2738461A1 true FR2738461A1 (en) | 1997-03-14 |
FR2738461B1 FR2738461B1 (en) | 1997-11-14 |
Family
ID=27507792
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9510527A Expired - Fee Related FR2738461B1 (en) | 1995-09-08 | 1995-09-08 | TWO-LOBE SPAGHETTI-LIKE FOOD PASTE |
Country Status (5)
Country | Link |
---|---|
BE (1) | BE1010649A3 (en) |
ES (1) | ES2124663B1 (en) |
FR (1) | FR2738461B1 (en) |
LU (1) | LU88815A1 (en) |
NL (1) | NL1004186C2 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009055896A (en) * | 2007-01-25 | 2009-03-19 | Nisshin Foods Kk | Grooved noodle and process for producing the same |
EP2127537A1 (en) * | 2007-01-25 | 2009-12-02 | Nisshin Foods Inc. | Grooved noodles and process for producing the same |
EP2425717A3 (en) * | 2010-09-03 | 2015-07-22 | Mauro Bernhardt | Drawing device for edible pasta of the long type, such as spaghetti, tagliatelle, bucatini and cannelloni, and pasta drawn with such device |
WO2015139906A1 (en) * | 2014-03-18 | 2015-09-24 | Rustichella D'abruzzo S.P.A. | Spaghetti-like long pasta shape and relative production device |
EP2837291A4 (en) * | 2012-04-11 | 2015-11-25 | Nisshin Foods Inc | Grooved noodle |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0450428A2 (en) * | 1990-03-28 | 1991-10-09 | Societe Des Produits Nestle S.A. | Spaghetti-type pasta |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
SI0697177T1 (en) * | 1994-08-19 | 2001-08-31 | Nestle Sa | Quick-cooking alimentary pasta |
-
1995
- 1995-09-08 FR FR9510527A patent/FR2738461B1/en not_active Expired - Fee Related
-
1996
- 1996-09-25 BE BE9600807A patent/BE1010649A3/en not_active IP Right Cessation
- 1996-09-25 LU LU88815A patent/LU88815A1/en unknown
- 1996-10-03 NL NL1004186A patent/NL1004186C2/en not_active IP Right Cessation
- 1996-10-04 ES ES09602089A patent/ES2124663B1/en not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0450428A2 (en) * | 1990-03-28 | 1991-10-09 | Societe Des Produits Nestle S.A. | Spaghetti-type pasta |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009055896A (en) * | 2007-01-25 | 2009-03-19 | Nisshin Foods Kk | Grooved noodle and process for producing the same |
EP2127537A1 (en) * | 2007-01-25 | 2009-12-02 | Nisshin Foods Inc. | Grooved noodles and process for producing the same |
EP2127537A4 (en) * | 2007-01-25 | 2010-07-07 | Nisshin Foods Inc | Grooved noodles and process for producing the same |
AU2008208409B2 (en) * | 2007-01-25 | 2012-11-15 | Mama-Macaroni Co., Ltd | Grooved noodles and process for producing the same |
EP2425717A3 (en) * | 2010-09-03 | 2015-07-22 | Mauro Bernhardt | Drawing device for edible pasta of the long type, such as spaghetti, tagliatelle, bucatini and cannelloni, and pasta drawn with such device |
EP2837291A4 (en) * | 2012-04-11 | 2015-11-25 | Nisshin Foods Inc | Grooved noodle |
WO2015139906A1 (en) * | 2014-03-18 | 2015-09-24 | Rustichella D'abruzzo S.P.A. | Spaghetti-like long pasta shape and relative production device |
US10092025B2 (en) | 2014-03-18 | 2018-10-09 | Rustichella D'abruzzo S.P.A. | Spaghetti-like long pasta shape and relative production device |
Also Published As
Publication number | Publication date |
---|---|
FR2738461B1 (en) | 1997-11-14 |
ES2124663A1 (en) | 1999-02-01 |
NL1004186C2 (en) | 1998-04-06 |
LU88815A1 (en) | 1997-03-25 |
BE1010649A3 (en) | 1998-11-03 |
ES2124663B1 (en) | 1999-08-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |