JPH0232069Y2 - - Google Patents

Description

[Detailed description of the invention] (Field of industrial application) The present invention relates to a new type of multicolored macaroni that exhibits a variety of colors in its appearance, and in particular uses aromatic natural fruit juices and essences as a coloring agent. The present invention relates to a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of men and women of all ages as a product with a rich sense of color and a high aroma of natural fruits.

(Conventional technology) Conventionally, tripelli, elbow, wheel, shell,
Macaroni, which comes in various varieties such as tripollini and terrine, typically has a white to pale yellow color derived from the wheat flour used as a raw material, and most of them have a single color.

On the other hand, examples of colored pasta include spaghetti colored using dried powders of tomatoes, spinach, etc. (Page 124 of "Men no Hon" by Monta Oda);
Five-color noodles made of a combination of five colors consisting of plum, buckwheat flour, matcha, egg yolk, and wheat flour (Page 142 of the same), or starch-containing foods with fresh pericarp added as a filler (Japanese Patent Application Laid-open No. 118851/1983) ) etc.

(Problem to be solved by the invention) However, even though the macaroni mentioned above has a wide variety of shapes, it cannot be said that it is a particularly attractive product in terms of color.
Since products of a single color are casually packaged in bags and sent for distribution, they lack novelty and lack commercial value when displayed in stores.

Furthermore, although macaroni itself has a slight aroma derived from the raw flour, it is not a particularly fragrant product, so it lacks flavor, and as a result of the diversification of tastes in modern diets, especially among young people, macaroni has a refreshing taste. I was unable to cope with my sense of taste and color sense. In addition, there was a demand for foods that appealed to the sense of color.

On the other hand, the spaghetti mentioned above uses dry powder, and is only colored and not flavored. Since the material has almost no fragrance, there is no correspondence between the five colors and fragrances, and it is not possible to satisfy diversified tastes.

In addition, in the case of starch-containing foods to which fresh pericarp was added as a bulking agent, the products were grainy and lacked aroma and refreshing sensation.

The present invention was developed in view of these problems and requests, and is expected to increase demand in the market.It also improves the sense of color by using aromatic natural fruit juices and essences as coloring agents. The object of the present invention is to provide a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of men and women of all ages as a highly fragrant product made from abundant natural fruits.

(Means for Solving the Problems) In order to solve the above-mentioned problems and achieve the intended purpose, the gist of the present invention is to use natural fruit juices or fruit juices and essences to produce red, blue and blue fruits. ,
An appropriate amount of macaroni colored in any color such as yellow, green, purple, etc. and given a fragrance corresponding to the fruit of each color is mixed into one pack, and the usual amount is added to each pack. The present invention consists in a multicolored macaroni package made by mixing appropriate amounts of macaroni.

(Function) The multicolored macaroni package constructed in this way is
Because natural fruit juices and essences are used as coloring agents, it has a beautiful color without any harshness, and has an excellent aroma and refreshing feeling.
In addition, it is colored in the colors of any natural fruit such as red, blue, yellow, green, and purple, and is given a fragrance corresponding to each colored fruit. The correspondence between color and aroma can match the color-fragrance image of each natural fruit, such as a yellow-green scent with a melon scent and a purple scent with a grape scent.

Furthermore, by mixing appropriate amounts of macaroni colored in arbitrary colors into one pack, and by mixing an appropriate amount of regular macaroni into one pack, it is possible to create a variety of colors in the appearance. This stimulates the color sense of consumers.

(Example) Next, a first example of the present invention will be described with reference to the drawings.

1 in the figure is a multicolor macaroni package, and this multicolor macaroni package 1 includes an elbow-type red macaroni 3a cut to about 2 cm, a blue macaroni 3b, and a transparent synthetic resin pack 2. Appropriate amounts of yellow macaroni 3c, green macaroni 3d, and purple macaroni 3e are mixed and housed, and the opening 2a in the pack 2 is sealed with a sealing member 4 such as a string or outer peripheral covering wire to form a pack. .

For convenience of explanation and drawing representation, as shown in FIGS. 2a to 2e, the red macaroni 3a is shown with its outer periphery filled in, and the blue macaroni 3b is shown with high-density dots on its outer periphery. As for the pattern, the yellow macaroni 3c has a dot pattern with a medium density on the outer periphery, the green macaroni 3d has a dot pattern with a sparse density on the outer periphery, and the purple macaroni 3e has no dots on the outer periphery.

The multicolored macaroni package 1 of the present invention has the above-mentioned configuration.
The production of d and 3e will be explained.

The first coloring agent used to impart color and aroma to natural fruits is the so-called fruit juices, i.e., fruit juice, concentrated fruit juice, or only fruit pulp (fresh fruit skin is not used because it is rough after processing and shaping). These are puree, nectar, etc. which are prepared. Examples of these fruit juices include strawberries, oranges, apples, pineapples, grapes, apricots, melons,
Colored and aromatic items such as lemon are suitable.

The second type of coloring agent is fruit essences, which are used for the purpose of reinforcing the effects of the fruit juices mentioned above.In addition, there are flavoring agents such as natural pigments, organic acids, sweeteners, preservatives, etc. It is not necessary to use all of them, and they should be selected as appropriate depending on the fruit juice.

That is, red macaroni 3a is colored using fruit juice obtained from strawberries, which are natural fruits, using a known extraction device such as a mixer.
If the aroma is weak, an appropriate amount of red natural pigment, strawberry essence, etc. is added to enhance the color and aroma. In addition, when coloring with fruit juice, sweeteners (glucose, fructose, sorbitol sugar, sugar alcohols, or natural or artificial sweeteners such as stevia), organic acids (citric acid, tartaric acid, etc.), It is manufactured by adding emulsifiers, preservatives, etc. to wheat flour, the main component of Macaroni 3a, and kneading it with water, followed by the steps of degassing, high-pressure extrusion molding (using various dies), cutting, and drying using conventional methods. Ru.

The macaroni 3a produced in this manner contains the red pigment of strawberries as a component, and thus the macaroni 3a itself has a red appearance and a strawberry aroma.

Blue macaroni 3b, yellow macaroni 3c, green macaroni 3d, and purple macaroni 3e are also fruit juices made from natural fruits such as pine, melon, and grape (in addition to regular fruit juice, concentrated fruit juice is also included) ) using the same manufacturing process as red macaroni 3a.

Macaroni 3a, 3b stored in pack 2,
3c, 3d, 3e in each cutting process
It is cut into small pieces of about 10 to 20 mm.

FIG. 3 shows a second embodiment of the present invention, in which a multicolored macaroni package 1' contains alpha-alphabetic type macaroni 5a, 5b, 5.
c, 5d, and 5e are mixed therein.

Macaroni 5a has the shape of an alpha alphabet "A" and is red like 3a above, macaroni 5b has the shape of "B" and is blue, macaroni 5c has the shape of "C" and is yellow, and macaroni 5d has the shape of "D". The macaroni 5e has an "E" shape and is colored purple.

In addition, each macaroni 5a, 5b, 5c, 5d, 5e
The raw materials and manufacturing process are the same as in the previous example. In addition, in FIG. 3, although not labeled, macaroni having an alpha alphabet shape other than those described above is mixed into the pack 2'.

In the first and second embodiments described above, an appropriate amount of ordinary macaroni (not shown) manufactured without using fruit juice is mixed in the pack 2 or 2' to form a multicolored macaroni package. .

Furthermore, in addition to the above-mentioned colors, macaroni can be made into any color by using fruit juices made from various fruits such as orange, white peach, and apricot. It is also possible to mix only multicolored macaroni into the pack. The shape of the macaroni used is in addition to those shown in the above examples, a regular tubular shape,
It may be any of tripelli, wheel, ciel, tripolini, terrine, manica, etc., and is not particularly limited.

The fruit essence used in this example is added to fruit juice with weak color and aroma to enhance the color and aroma of the fruit juice.In particular, natural fruit essence has a high quality of aroma. It is suitable for aroma reinforcement because of its excellent properties.

Incidentally, essences include natural essences taken from plant flowers, buds, fruits, leaves, branches, trunks, skins, roots, etc., as well as atoms that produce scents (fragrant substances) and atomic groups (fragrant groups). There are artificial essences (such as ethyl lactate) that can be obtained by making a compound that has the following properties, or there are compound essences that are made by mixing several types of simple artificial essences and further mixing natural products and adjuvants, and the purpose of the present invention is to Any essence, natural or artificial, can be used as long as it falls within the above range, but it is best to use fruit essences obtained from natural strawberries, lemons, oranges, etc., which have particularly excellent fragrance quality. preferable.

(Effects of the invention) The invention is constructed as described above, and uses natural fruit juices and essences as coloring agents.
It has a beautiful color without any roughness on the surface, has an excellent aroma and refreshing feeling, and is colored in the colors of any natural fruit such as red, blue, yellow, green, and purple.
In addition, by assigning aromas that correspond to each colored fruit, for example, red has a strawberry scent, yellow-green fruit has a melon scent, and purple has a grape scent. Since the colors and aromas of each natural fruit can be matched, consumers can enjoy the various colors and aromas of strawberries, oranges, grapes, etc. when eating them. This makes it possible to accommodate the diversity of macaroni foods, thereby improving the taste and product value of macaroni foods.

Furthermore, by mixing appropriate amounts of macaroni colored in arbitrary colors into one pack, and by mixing an appropriate amount of regular macaroni into one pack, it is possible to create a variety of colors in the appearance. This makes it possible to create macaroni food with a new sensation, and when it is displayed in stores, it stimulates the color sense of consumers compared to other pasta types, especially among young people. This has remarkable effects such as increasing the demand for a fashionable macaroni food that is adapted to the color sense.

In this way, the present invention can provide a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of children, adults, men and women of all ages, as a product with a rich sense of color and a high aroma of natural fruits. be.

[Brief explanation of the drawing]

FIG. 1 is a front view showing the first embodiment of the present invention;
2a to 2e are front views illustrating red, blue, yellow, green, and purple macaroni, respectively, and FIG. 3 is a front view showing a second embodiment. 1,1'...Multicolor macaroni packaging, 2,2'...
Pack, 3a, 5a...Red macaroni, 3b,
5b...Blue macaroni, 3c, 5c...Yellow macaroni, 3d, 5d...Green macaroni, 3
e, 5e...Purple macaroni.

Claims (1)

[Scope of utility model registration request] Macaroni is colored in any color such as red, blue, yellow, green, purple, etc. using natural fruit juice or fruit juice and essence, and is given an aroma corresponding to the fruit of each color. This multicolored macaroni package is made by mixing an appropriate amount of ordinary macaroni into one pack and also mixing an appropriate amount of ordinary macaroni into the one pack.