JPH038748B2 - - Google Patents
Info
- Publication number
- JPH038748B2 JPH038748B2 JP58230952A JP23095283A JPH038748B2 JP H038748 B2 JPH038748 B2 JP H038748B2 JP 58230952 A JP58230952 A JP 58230952A JP 23095283 A JP23095283 A JP 23095283A JP H038748 B2 JPH038748 B2 JP H038748B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- threads
- slit
- chopsticks
- 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
- 235000012149 noodles Nutrition 0.000 claims description 33
- 102100027340 Slit homolog 2 protein Human genes 0.000 description 5
- 101710133576 Slit homolog 2 protein Proteins 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 210000000078 claw Anatomy 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】
本発明は、中華麺、日本麺、そば麺、スパゲツ
テイ、スードルなどの麺の構造に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the structure of noodles such as Chinese noodles, Japanese noodles, soba noodles, spaghetti, and sudol.
これら麺類は、古来、糸状に形成されており、
フオーク、箸などで吊り上げると、滑り落ち易
い。そこで、インスタント麺では、麺糸にウエー
ブを付けるなどして、フオーク、箸などへのとま
りをよくする工夫がなされているが、身体障害
者、幼児などは、元来、フオーク、箸の使い方に
なれていないから、麺類を食べる時、苦労するこ
とになり、敬遠される原因ともなる。 These noodles have traditionally been formed into strings,
If you use a fork, chopsticks, etc. to lift it, it will easily slip off. For this reason, instant noodles have been devised to make them stick better to forks or chopsticks, such as by adding waves to the noodle threads. Because they are not used to it, they have a hard time eating noodles, which can lead to people avoiding them.
そこで、本発明者は先きに複数本の麺糸に共通
する節目部を設け、上記節目部をフオーク、箸な
どで保持する係合部分とした麺の構造を提唱し
た。しかし、複数の節目部を備える場合、ゆであ
げの時に、節目部間で麺糸の間に他の麺糸が入り
込み、だんごになるおそれもある。 Therefore, the present inventor has previously proposed a noodle structure in which joints are provided common to a plurality of noodle threads, and the joints are used as engaging parts that are held with forks, chopsticks, or the like. However, when the noodle has a plurality of joints, there is a risk that other noodle threads may get caught between the joints during boiling, resulting in dango (dumplings).
本発明は、上記事情にもとづいてなされたもの
で、フオーク、箸などのとまりを良くすると共
に、ゆであげなどの際、他の麺糸とのからみ合い
が起つてだんごになるのをさけられるようにし、
麺としての特長を損わず、しかも、身体障害者、
幼児などでも容易に喰べられるようにした麺の構
造を提供しようとするものである。 The present invention has been made based on the above circumstances, and is designed to improve the hold of forks, chopsticks, etc., and to prevent noodle threads from becoming entangled with other noodle threads during boiling, etc. west,
It does not lose its characteristics as noodles, and is suitable for people with physical disabilities,
The purpose is to provide a structure of noodles that can be easily eaten even by children.
以下、本発明の実施例を図面を参照して具体的
に説明する。こゝでは偏平な麺糸１が用意され
る。この麺糸１は板状に成形された原麺をカツタ
ーで所定幅に裁断したもので、いわゆる手打ちあ
るいは機械そばなどの麺構造を持つている。この
麺糸１はその糸状部１ａ，１ｂを細く形成するよ
うに、例えば２〜３cm間隔でスリツト２を形成し
ていて、その間を節目部３で連繋した形態になつ
ている。上記スリツト２の長さは、ゆであげによ
つて、スリツト２が開いて、第２図のようになつ
ても、他の麺糸１がこのスリツト２に入り込まな
い程度に設定されるとよい。これは麺糸１の断面
の大きさによつて影響される。 Embodiments of the present invention will be specifically described below with reference to the drawings. Here, flat noodle threads 1 are prepared. The noodle thread 1 is made by cutting raw noodles formed into a plate shape into a predetermined width using a cutter, and has a noodle structure such as so-called hand-made or machine-made noodles. This noodle thread 1 has slits 2 formed at intervals of 2 to 3 cm, for example, so that the thread-like parts 1a and 1b are formed thin, and the slits 2 are connected at joints 3. The length of the slit 2 is preferably set to such an extent that even if the slit 2 opens during boiling and becomes as shown in FIG. 2, other noodle threads 1 will not enter the slit 2. This is influenced by the cross-sectional size of the noodle threads 1.
このような構成では、ゆであげる時、スリツト
２へは他の麺糸１が入り込まないので、麺糸が互
いにからみ合つて、だんごになるおそれがない。
また、フオークＡの爪Ｂに対しては、節目部３が
スリツト２に入つた爪Ｂに対して係合する形で、
滑り落ち防止の働きができる。 With this structure, when boiling, other noodle threads 1 do not enter the slits 2, so there is no risk of the noodle threads becoming entangled with each other and forming dumplings.
Furthermore, with respect to the claw B of the fork A, the joint portion 3 engages with the claw B inserted in the slit 2,
It can work to prevent slipping.
なお、上記実施例では、麺糸１に対するスリツ
ト２は縦一列に形成されるが、縦二列などに形成
してもよい。また、第４図のように、スリツト２
を千鳥に配設してもよい。 In the above embodiment, the slits 2 for the noodle threads 1 are formed in one vertical row, but they may be formed in two vertical rows. Also, as shown in Figure 4, the slit 2
may be arranged in a staggered manner.
本発明は以上詳述したように、単一麺糸に対し
て短いスリツトを形成して、喰べる時のフオー
ク、箸などのとまりを良くすることができ、しか
も、ゆであげる際、その構造上の特異性から、麺
糸が互いにからみ合つてだんごになるのを回避で
きるもので、身体障害者、幼児など、フオーク、
箸をうまく使えない者も容易に麺類を喰べられる
ようにするという効果が得られる。 As described in detail above, the present invention forms short slits in a single noodle thread to make it easier to hold a fork, chopsticks, etc. when eating, and furthermore, the structure of the noodle when boiling. Due to the above peculiarity, it is possible to avoid the noodle threads from getting entangled with each other and forming dumplings, and is suitable for people with physical disabilities, infants, etc.
This has the effect of making it easier for people who cannot use chopsticks to eat noodles.
第１図は本発明の一実施例を示す平面図、第２
図はゆであげられた状態を示す斜視図、第３図は
フオークで喰べる状況を示す斜視図、第４図は別
の実施例の平面図である。
１……麺糸、１ａ，１ｂ……糸状部、２……ス
リツト、３……節目部、Ａ……フオーク、Ｂ……
爪。
FIG. 1 is a plan view showing one embodiment of the present invention, and FIG.
The figure is a perspective view showing the boiled state, FIG. 3 is a perspective view showing the state where it can be eaten with a fork, and FIG. 4 is a plan view of another embodiment. 1... Noodle thread, 1a, 1b... thread-like part, 2... slit, 3... joint part, A... fork, B...
nail.
Claims (1)
上記スリツトにフオーク、箸などが挿入されるよ
うに構成したことを特徴とする麺の構造。1 Form several short slits in the flat noodle thread,
A noodle structure characterized in that a fork, chopsticks, etc. are inserted into the slit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58230952A JPS60126044A (en) | 1983-12-06 | 1983-12-06 | Structure of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58230952A JPS60126044A (en) | 1983-12-06 | 1983-12-06 | Structure of noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60126044A JPS60126044A (en) | 1985-07-05 |
| JPH038748B2 true JPH038748B2 (en) | 1991-02-06 |
Family
ID=16915886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58230952A Granted JPS60126044A (en) | 1983-12-06 | 1983-12-06 | Structure of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60126044A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4780329A (en) * | 1986-04-07 | 1988-10-25 | Alterio Joseph C D | Pasta ribbon having aligned slits with rippled edges |
| JP2004135592A (en) * | 2002-10-18 | 2004-05-13 | Michinobu Oka | Noodle provided with slit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6049468A (en) * | 1983-08-30 | 1985-03-18 | Fujitsu Ltd | Setting system of fixture data |
-
1983
- 1983-12-06 JP JP58230952A patent/JPS60126044A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6049468A (en) * | 1983-08-30 | 1985-03-18 | Fujitsu Ltd | Setting system of fixture data |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60126044A (en) | 1985-07-05 |
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