JPH0246720Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the shape of spaghetti, and more specifically, to spaghetti whose cross section is shaped as a so-called tri-clover.

[Prior Art] In recent years, the Western style of eating has progressed in Japan, and spaghetti, a type of pasta, has come to be easily boiled and eaten on a daily basis. Also, it is said that spaghetti with a slightly firmer texture (firmer) is more delicious. For this reason, it is well known that when it comes to cooking techniques, it is best to take good care of the boiling process, and to stop boiling when the heat has passed throughout and the meat has swollen, but the core remains in the center. .

[Problems to be solved by the invention] However, since most conventional spaghetti have a substantially circular cross-section when cut at right angles to the longitudinal direction, the core is left in the center of the cross-section to give it a chewy texture. Although it is very convenient for boiling to a firmer state, it has the disadvantage that it takes a long time to boil because it is long and cylindrical and is filled with contents. By the way, the required boiling time is for thin spaghetti (about 1.6 mm in diameter)
For 8 to 9 minutes, cook regular spaghetti (approx.
1.8 to 1.9 mm) and 11 to 12 minutes is said to be optimal.

This invention was created with the aim of improving the boiling time for spaghetti, which retains the unique texture of spaghetti when boiled, but takes less time than conventional methods. To provide spaghetti that can be boiled in less than 1 hour.

[Means for solving the problem] In order to achieve this objective, the inventor of the present invention initially made a prototype of spaghetti with a hole in the center like macaroni and tried boiling it. I was able to do it, but of course the core was missing and the texture was completely bad. Therefore, I next tried making polygonal cross-sectional shapes such as triangles, squares, and pentagons, and tried boiling and eating them, but although the boiling time was shorter, the outer corners became too soft. As a result, it lost its original shape, and I was unable to enjoy the chewy texture of spaghetti. For this reason, I decided to rethink the idea from the beginning, and reconsidered the way heat is transmitted when boiling ordinary spaghetti with a circular cross section. As a result, the heat applied to boil spaghetti permeates at a uniform rate from its outer surface to its inner center, and in order to have the unique texture of spaghetti, the shape of the spaghetti must be adjusted. Regardless, it is sufficient to finish the heating by leaving the center point as small as possible in the cross section, preferably in the form of a dot (that is, in the so-called al dente state); We have obtained new findings such as the fact that even if several center points remain in the cross section, the texture is not affected (in fact, the texture is better when several center points remain).
Therefore, taking this knowledge into consideration, we created a spaghetti with a petal-shaped cross section that does not change much in volume compared to conventional spaghetti, and that can quickly transmit heat throughout the body and shorten the boiling time. I thought of something good.

However, as a result of making and boiling various prototypes, we found that even if the cross section is shaped like a flower, for example, there are three petals of equal diameter drawn in contact with each other, or petals of equal diameter arranged at equal intervals from each other. If the shape has an appropriate bulge in the center, there will be three or four points including the center, but the amount of heat transmitted is different between the center of the entire flower shape and the center of each petal. It was found that no matter how the boiling time was adjusted, it became impossible to leave the center part and the other parts at the same time. As a result of repeating the prototype several times, the cross-sectional shape of the spaghetti was made by combining four equal-diameter disks into one
One sheet was placed in the center, and the other three sheets were placed at approximately equal intervals in contact with it, and the entire outer circumference was formed by alternately connecting three sheets each with inner bulging arcs and outer bulging arcs having approximately the same ratio. As for Tri Clover,
After boiling, a total of four dot-shaped cores (core points) remain in the center of the cross section and in other parts, making it very chewy and chewy, and the heat penetrates throughout. I learned that it makes spaghetti that swells and holds its shape. By utilizing these learned techniques, we succeeded in developing the spaghetti of the present invention.

In other words, the spaghetti of the present invention has four equal-diameter disks, one in the center and in contact with it, and the other three disks arranged at approximately equal intervals, so that the entire outer circumference is formed into an inwardly bulging arc having approximately the same curvature. It has a tri-clover-like cross section formed by alternately connecting three pieces and three outer bulging arcs. In the present invention, "Tri-clover-like" refers to a shape as shown in FIG. 1, and does not mean that it resembles natural Tri-clover in even the smallest details.

[Example] Hereinafter, an example of the spaghetti of the present invention will be described based on the drawings.

Spaghetti 1 is manufactured using a very ordinary formulation and manufacturing method in which high-protein wheat flour is used as the main ingredient and the flour is kneaded and then molded into the desired shape by applying high pressure. As shown in FIG. 1, the outline of the outer peripheral edge 2 is tri-clover-like in shape, and has four core points (points 3, 4, 5, and 6). That is, the cross section of the spaghetti 1 consists of equal diameter disks a, b, c, and d, some of which are indicated by dotted lines,
Core points (points 3, 4, 5, 6) can be assumed at the center of each disk a, b, c, d,
One disk a is placed in the center, and the other three disks b, c, and d are arranged at approximately equal intervals (120 degrees apart) so that the entire outer peripheral edge 2 is an inner bulge with approximately the same curvature. It is formed into a shape in which three circular arcs 7 and three outwardly bulging circular arcs 8 are connected alternately. Therefore, when you pick up each piece of spaghetti 1 and look at it, it has a tri-clover-like cross section, so it can be seen as a linear or band-like item with three arc-shaped grooves in the longitudinal direction. It is formed.

[Function] However, when the spaghetti 1 formed in such a shape is put into boiling water for boiling, the second
As shown in the figure, the heat of the boiling water is distributed uniformly and uniformly from the outer surface of the spaghetti 1 according to the virtual isoprogression lines 9, 9, 9, . . .
5 and 6, where the spaghetti 1 is boiled sequentially from the surface inward. Therefore, as shown in Figure 2, if you stop boiling for an appropriate amount of time, you can leave the center core part 3 and the other core parts 4, 5, and 6 in the form of small dots. What's more, the time required for boiling is the time required for one disk. In this case, if the diameter of one disk (length shown by arrow A) is about 1 mm, the total cross-sectional area will be about 3.3 mm ² . Therefore, even though the spaghetti of the present invention has the same cross-sectional area as cylindrical spaghetti with a diameter of about 2 mm, it takes about 2 to 2 and a half minutes to boil, which is the same as boiling cylindrical spaghetti with a diameter of 1 mm. You can get away with it.

In addition, as is clear from the cross-sectional shape of the spaghetti of the present invention, the outer periphery 2 is not square, so there are no corners that become too soft during boiling, so the spaghetti can be boiled with an excellent texture. .

In addition, in the shape of the spaghetti of the present invention, theoretically, as shown in the diagonal views 10, 10, and 10 of FIG.
This will result in overheated areas where excessive heat is applied, but
After actually eating it, I found that it was not something that could be detected by taste and was not a problem.

In addition, in theory, the shape of the core point portions 3, 4, 5, and 6 in this case is approximately triangular in the core point portion 3;
5 and 6 are thought to have a water droplet shape,
There is no difference in taste, and the point is that the core of the spaghetti should remain in a shape close to a dot, and the taste of the spaghetti will not be impaired depending on its shape.

[Effects of the invention] As described above, the spaghetti of the invention has a cross section that is made up of four equal-diameter disks, one of which is placed in the center, and the other three disks are arranged at approximately equal intervals. Because the outer circumference of the container is shaped like a tri-clover by alternately connecting three inner and outer arcs with approximately the same curvature, the boiling time is significantly longer than that of cylindrical spaghetti of the same volume. It is possible to shorten the length of the boiled rice and leave a number of cores in the form of dots after boiling. Therefore, it is possible to obtain spaghetti that is more chewy than conventional products having a circular cross section. Furthermore, when eating a sauce with a low viscosity, the three grooves allow the sauce to stick better, resulting in a good texture overall. Furthermore, since the surface area is larger than that of a cylindrical spaghetti of the same volume, it looks much more voluminous even though the weight is the same, and by serving it on a plate or the like, you can make the meal even more delicious and enjoyable. It has excellent effects such as:

[Brief explanation of the drawing]

FIG. 1 is an enlarged perspective view of a main part of an embodiment of spaghetti according to the present invention, and FIG. 2 is an explanatory diagram illustrating heat transfer in the embodiment. 1... Spaghetti, 2... Outer rim, 3, 4,
5, 6...Center point part, 7...Inner bulge arc, 8...
Outer bulge arc, 9...Imaginary thermal isopathic line, 10...Superheated part, A...Diameter of cross section of disk, a, b, c, d
...equal diameter disk.

Claims (1)

[Claims for Utility Model Registration] (1) Four equal-diameter disks, one in the center and in contact with it, the other three disks are arranged at approximately equal intervals, so that the entire outer circumference has approximately the same curvature. Spaghetti with a tri-clover-like cross section formed by alternately connecting three inner arcs with inner bulges and three arcs with outer bulges. (2) The spaghetti according to claim 1 of the utility model registration, in which the diameter of the disk is approximately 1 mm.