JPH0454791Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to improvement of spaghetti.

[Prior Art] In recent years, with the westernization of meals and the development of the restaurant industry, spaghetti is being eaten more frequently, and along with this, requirements regarding texture, taste, etc. have also become more diverse. Ta. In general, people tend to prefer spaghetti that has a moderate chewiness and excellent texture, and also has good adhesion to sauces.

The texture of the above-mentioned spaghetti is greatly influenced by how well it is boiled, and usually the spaghetti is well-cooked throughout, with a slightly hard core remaining in the center. (al dente) is said to have the best texture.

However, since conventional spaghetti has a circular cross-sectional shape, it has the advantage of being relatively easy to boil so that a core forms in the center, but on the other hand, it takes a long time to boil. It had the disadvantage that it took too much time. Moreover, there was also the problem of poor adhesion of the sauce.

By the way, when boiling conventional spaghetti, it takes about 11 to 12 minutes for spaghetti with a diameter of about 1.8 to 1.9 mm, which is commonly eaten, and about 12 minutes for spaghetti with a diameter smaller than that.
In the case of 1.6 mm spaghetti, about 8 to 9 minutes is required.

The time required to boil spaghetti has a huge impact on service, heat energy consumption, and overall cooking time, not only in general households but also in restaurants in particular. There is a strong desire to shorten that time as much as possible.

The thinner the spaghetti is, the shorter the boiling time will be, but if it is too thin, the spaghetti will lose its volume, which is not preferable.

In addition, as shown in Figure 4, if you make a hole 1 in the center of the spaghetti, you can shorten the boiling time without losing the volume, but it becomes difficult to form a core, which makes it difficult to eat. It becomes unpleasant.

That is, when boiling such spaghetti, heat is transferred uniformly and uniformly from the surface to the inside, showing a temperature distribution as shown by isotherm line 2, and as a result, the spaghetti is gradually boiled from the surface. It will be done. Therefore, when the above-mentioned hole 1 is provided in the center, heat is transferred in an annular manner from both the inside and outside of the hole 1, so that the core,
In particular, it becomes extremely difficult to form dot-like cores, and even if core 3 can be formed, it will be annular as shown by diagonal lines, leaving a feeling of hardness that remains unnecessarily, which will adversely affect the texture. It makes things worse.

Furthermore, since the surface is circular, the adhesion of the sauce is also poor.

[Problems to be solved by the invention] The problems of the invention are to create a product that has the same texture and volume as conventional products, can be boiled in a significantly shorter time, and has excellent adhesion to sauces, etc. They serve spaghetti.

[Means for Solving the Problems] In order to solve the above problems, the spaghetti of the present invention has a petal-shaped cross-sectional shape with a plurality of arc-shaped protrusions around the periphery, and a circular shape in the center. It is characterized by being configured with a hole.

[Function] The heat when boiling spaghetti is transmitted to the inside at a constant speed and uniformly from both the inside and outside, showing a temperature distribution according to the shape of the spaghetti, and as a result, the spaghetti is gradually boiled from the surface. It will be done. Therefore, by stopping the boiling at an appropriate time and removing the spaghetti, dot-shaped cores can be formed inside each protrusion.

Further, the time required to boil the spaghetti is determined by the distance from the tip of the protrusion to the center hole. Therefore, if a product with a cross-sectional area equivalent to a circular cross-section of spaghetti is formed, the above distance will necessarily be smaller than the diameter of the circular-section product, and the time required for boiling will be correspondingly shortened. become.

Furthermore, since the surface of the spaghetti is uneven and has a large surface area, the adhesion of sauce etc. is very good.

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

FIG. 1 shows a preferred example of spaghetti according to the present invention. This spaghetti, whose main ingredient is high-protein wheat flour, has a petal-shaped cross-section with a plurality of arc-shaped protrusions 10 around the periphery. A circular hole 11 is formed in the center thereof.

Each of the protrusions 10 is formed so that the distance a from its tip to the center hole 11 is equal, and an imaginary circle 1 having the protrusion 10 as a part of its shape is formed.
2, adjacent imaginary circles 12, 12 are in contact with each other, and each imaginary circle 12 is also in contact with the center hole 11, respectively. Therefore, when the number of protrusions 10 is six as shown, the diameter of each virtual circle 12, that is, the distance a from the tip of the protrusion 10 to the center hole 11, and the diameter d of the center hole 11. be equal.

When the spaghetti having the above structure is immersed in hot water for boiling, the spaghetti is heated from both the inside and the outside by the hot water. That is, the heat from the boiling water is as shown by the isotherm line 13 in FIG.
The temperature is transmitted to the inside at a constant speed and uniformly, showing a ring-shaped temperature distribution from the inside and a petal-shaped temperature distribution from the outside, and accordingly, the spaghetti is gradually boiled from the surface. Therefore, by stopping the boiling at an appropriate time and taking out the spaghetti, a dot-shaped core 14 is formed in the center of each virtual circle 12.
can be formed.

Here, the time required to boil the spaghetti is determined by the diameter of the virtual circle 12, that is, the distance a from the tip of the protrusion 10 to the center hole 11. Now, if this distance is 0.8mm, it is approximately 1 to 1.5
Experiments have shown that it can be boiled in about minutes.

The cross-sectional area of spaghetti at this time is approximately 3.2 to 3.4
mm ² , which is about the same or larger value than spaghetti with a circular cross section of about 2 mm in diameter, which takes 11 to 12 minutes to boil. In other words, the above-mentioned spaghetti can be boiled in about 1/10 the time compared to spaghetti with a circular cross-section having a similar cross-sectional area.

In addition, the above-mentioned spaghetti has irregularities formed on its surface and has a large surface area, so
Very good adhesion to sauces, etc.

In the above embodiment, each virtual circle 12 is in contact with the adjacent virtual circle 12 and the center hole 11, and the center hole 11 and the virtual circle 12 have the same diameter. Spaghetti does not necessarily have to satisfy these conditions, and may lack one or more of these conditions. Further, the protrusions 10 do not necessarily have to have a uniform curvature, and the number thereof is not limited to six, but may be larger or smaller. In short, any material having a petal-like cross-sectional shape and a circular hole 11 in the center may be used.

FIG. 3 shows a cross-sectional shape of spaghetti with four protrusions 20; in this case, the center hole 21 is formed to have a smaller diameter than the imaginary circle 22.

Not only can such spaghetti be boiled in a very short time, similarly to the spaghetti shown in FIG. A dotted core 24 can be formed in the central portion.

[Effect of the invention] As described above, according to the spaghetti of the invention, the spaghetti has a petal-shaped cross-sectional shape with a plurality of arc-shaped protrusions around the periphery, and a circular hole in the center. Because it is structured as a circular cross-section, the boiling time can be significantly shortened compared to a circular cross-section with the same cross-sectional area, and dot-shaped cores can be easily formed by adjusting the degree of boiling. can be done.

In addition, since the surface is uneven due to the protrusions and the surface area is large, the adhesion of sources and the like is very good.

[Brief explanation of drawings]

Fig. 1 is a sectional view showing one embodiment of the present invention;
The figure is an explanatory diagram for explaining the process of forming the core, and Figure 3 is a sectional view showing another embodiment of the present invention.
FIG. 4 is a sectional view of spaghetti to be improved. 10, 20... protrusion, 11, 21... hole.

Claims (1)

[Scope of utility model registration request] 1. Spaghetti characterized by having a petal-shaped cross-section with a plurality of arc-shaped protrusions around the periphery and a circular hole in the center.