JPH05244886A - Extruded noodle with groove - Google Patents
Extruded noodle with grooveInfo
- Publication number
- JPH05244886A JPH05244886A JP4010509A JP1050992A JPH05244886A JP H05244886 A JPH05244886 A JP H05244886A JP 4010509 A JP4010509 A JP 4010509A JP 1050992 A JP1050992 A JP 1050992A JP H05244886 A JPH05244886 A JP H05244886A
- Authority
- JP
- Japan
- Prior art keywords
- groove
- noodles
- noodle
- cross
- spaghetti
- 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
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】本発明は、麺線表面上に溝を有する押出成
形麺類に関する。一般に市販されている麺類には生麺、
茹麺、蒸麺、乾麺、即席麺等の様々な形態があり、これ
らの麺を食する場合は各形態に応じて消費者の手で加熱
調理する必要がある。そして一般的な需要としてこの加
熱調理に要する時間ができるだけ短かいものが好まれる
傾向にある。そのために従来からこの加熱調理時間を短
縮する目的で種々の研究がなされており、麺の表面積を
大きくしたり、麺の中心部への熱伝導を早くする工夫等
が行われている。例えば麺の組織を多孔質にすると
か、麺線を細くするとか、麺の中心部に孔を有する
ように成形するとか、麺の原料に殿粉等の添加物を加
える等の試みがなされている。しかしながらこれらの方
法で作られた麺は食感が劣ったり、異質であったり、ま
たは製造に労力を要する等の欠点を有するものが多かっ
た。そこで本発明者らは種々研究を重ねた結果、麺線の
縦方向に特定の大きさの溝を付することにより加熱調理
時間を短縮し、しかも前記欠点が解消することを見出し
たのである。The present invention relates to extruded noodles having grooves on the surface of noodle strings. Noodles that are generally sold on the market are raw noodles,
There are various forms such as boiled noodles, steamed noodles, dry noodles, instant noodles, etc. When eating these noodles, it is necessary for the consumer to heat and cook according to each form. And as a general demand, there is a tendency that the one that requires the shortest cooking time is preferred. For this reason, various studies have been conventionally made for the purpose of shortening the heating and cooking time, and efforts have been made to increase the surface area of noodles and to accelerate the heat conduction to the central portion of noodles. For example, attempts have been made to make the structure of the noodles porous, to make the noodle strings thin, to mold the noodles to have a hole in the center, or to add additives such as starch to the raw materials of the noodles. There is. However, many of the noodles produced by these methods have defects such as poor texture, heterogeneity, and labor required for production. Therefore, as a result of various studies, the present inventors have found that the cooking time can be shortened and grooves can be eliminated by forming grooves of a specific size in the longitudinal direction of the noodle strings.
【０００２】溝の形状は楔形、Ｕ字形、角形等の任意で
あって特に限定されない。溝の数は１〜４本が好まし
い。溝を付する位置は麺線の横断面すなわち麺線の縦方
向に対する垂直切断面（以下単に「横断面」と云う）が
円形の場合は横断面の中心線と溝の中心線が一致するよ
うにするのが好ましいが、麺の横断面がその他の形状
（角形、楕円形等）の場合は特に限定されない（図１〜
４図参照)。 溝の大きさは、麺線の仮想横断面の面積に対して２〜25
％、好ましくは10〜20％とする。The shape of the groove is arbitrary, such as wedge-shaped, U-shaped and rectangular, and is not particularly limited. The number of grooves is preferably 1 to 4. If the cross section of the noodle band, that is, the vertical cross section of the noodle band in the vertical direction (hereinafter simply referred to as “cross section”) is circular, the groove should be placed so that the center line of the cross section matches the center line of the groove. However, it is not particularly limited when the cross-section of the noodle has any other shape (square, elliptical, etc.) (FIG.
(See Fig. 4). The size of the groove is 2 to 25 with respect to the area of the imaginary cross section of the noodle band.
%, Preferably 10 to 20%.
【０００３】溝の大きさが上記範囲よりも小さいと茹上
げ等の加熱調理時間の短縮の効果が得られず、一方上記
範囲よりも大きいと茹上げ等の加熱調理後に麺の溝が外
見上閉塞せず通常の麺線と異なった形状になり、食感的
にも好ましくない。If the size of the groove is smaller than the above range, the effect of shortening the cooking time such as boiling is not obtained, while if it is larger than the above range, the groove of the noodles appears to be apparent after the cooking such as boiling. It does not clog and has a shape different from that of normal noodle strings, which is not preferable in terms of texture.
【０００４】ここで、「麺線の仮想横断面」とは、溝を
設ける前の麺線の横断面を意味し、例えば図１〜４およ
び図５の場合についていえば、切欠のない円形（図１、
２および図５）、長方形（図３）および楕円形（図４）
の横断面をいう。溝の開口部の幅の長さは外周の欠落部
分の長さで表わし、麺線の仮想横断面が円の場合図５に
示すように開口部の両端ＡＢを結ぶ仮想円弧ＡＢＣの長
さを指称するが、この長さは麺線の仮想横断面の外周の
長さに対して1/4以下が好ましく、これより大きいと茹
上げ等の加熱調理後に該溝は閉塞しない。Here, the "virtual cross section of the noodle band" means the cross section of the noodle band before the groove is provided, and in the case of, for example, FIGS. 1,
2 and FIG. 5), rectangular (FIG. 3) and oval (FIG. 4)
Cross section. The length of the width of the opening of the groove is represented by the length of the missing portion on the outer circumference. When the virtual transverse cross section of the noodle band is a circle, the length of the virtual arc ABC connecting both ends AB of the opening is shown in FIG. Although referred finger, the length is preferably 1/4 or less with respect to the length of the outer circumference of a virtual cross-section of the noodle, the groove is not closed after cooking, such as larger than this and茹上up.
【０００５】溝の深さは、溝の最深部から外周の欠落部
分への垂線の長さを指称し、例えば図１では各々ｈで表
わされた長さであり、また図５ではＣＤの長さである。
また溝の各々１本の深さが麺線の厚みまたは太さの1/3
〜2/3が好ましい。1/3より浅いと茹上げ等の加熱調理時
間の短縮効果がなく、2/3より深いと麺線が割れやすく
なり好ましくない。The depth of the groove refers to the length of the perpendicular line from the deepest portion of the groove to the lacking portion of the outer periphery, and is, for example, the length represented by h in FIG. 1 and the length of the CD in FIG. Is the length.
The 1/3 of the thickness or width of the noodle strings each one of the depth of the groove
~ 2/3 are preferred. 1/3 shallow and茹上no effect of shortening the cooking time, such as up from, unfavorably deeper than 2/3 fragile noodles line.
【０００６】上述した溝の形状、本数、位置、幅および
深さは適宜麺の形状、太さ等により選択されるが、麺の
食味等の質を低下させないようにして選択するのが好ま
しい。例えば、楔形の溝を１本設ける場合、楔形溝の角
度を20〜50°の範囲とするのがよい。[0006] The shape, number, position, width and depth of the grooves described above are appropriately selected according to the shape and thickness of the noodles, but it is preferable to select them so as not to deteriorate the quality such as the taste of the noodles. For example, when one wedge-shaped groove is provided, the angle of the wedge-shaped groove is preferably in the range of 20 to 50 °.
【０００７】本発明の溝付き押出成形麺の製造方法は特
に限定されないが、例えば目的とする麺の横断面形状に
相当するダイ穴を通して押出成形する、溝のない麺線を
押出成形により製造してからそれに溝を設ける等の方法
により製造することができる。このようにして成形され
た麺は、各々の目的とする形態例えば生麺、蒸麺、乾
麺、即席麺等の麺に加工することができる。更に加熱調
理時間を短縮するために馬鈴薯殿粉、タピオカ殿粉等の
殿粉等を原料に添加することも可能である。The method for producing the grooved extrusion-molded noodles of the present invention is not particularly limited, but for example extrusion-molded through a die hole corresponding to the desired cross-sectional shape of the noodles, the grooveless noodle strings are manufactured by extrusion molding. After that, it can be manufactured by a method such as providing a groove in it. The noodles formed in this manner can be processed into respective desired forms such as raw noodles, steamed noodles, dry noodles, and instant noodles. Further, starch and starch such as potato starch and tapioca starch can be added to the raw materials in order to shorten the cooking time.
【０００８】本発明によって得られる効果は、茹上げ等
の加熱調理時間が従来の溝を有さない同質の麺と比較し
て約半分程度となる。さらにまた、加熱調理前は溝を有
した形状を呈しているが茹処理または熱湯浸漬処理等に
より可食状態とした際は麺が吸水して膨潤するために外
見上は溝が閉塞し、意外にも通常の麺と全く変わらない
食感を有する麺が得られる。この麺は例えばめんつゆ等
につけて食する場合は、溝の存在のためにめんつゆのの
りが良く、美味に食することができ、即席麺等を作った
場合は湯による復元時間が短いために麺線表面の茹で溶
けがない等の長所を有する。The effect obtained by the present invention is about half of the time required for cooking by boiling or the like as compared with the conventional noodles of the same quality having no groove. Furthermore, although it has a shape with grooves before cooking, the noodles absorb water and swell when it is made edible by boiling or dipping in hot water, etc. In addition, it is possible to obtain noodles having a texture that is completely the same as that of normal noodles. For example, when this noodle is dipped in noodle soup and eaten, the noodles have a good paste because of the presence of the groove and can be eaten deliciously, and when instant noodles are made, the restoration time with hot water is short It has the advantage that the surface of the wire is not boiled and melted.
【０００９】次に本発明を更に具体的に説明するために
実施例を挙げるが、本発明は以下の実施例に限定される
ものではない。Next, examples will be given to explain the present invention more specifically, but the present invention is not limited to the following examples.
【００１０】実施例 １ デューラム小麦のセモリナ100部と水30部とを混合して
押出成形機に供給した。この押出成形機に装着したダイ
は、内径2.5mmの円形状のダイ穴の縦方向に楔形突起を
１個有するものである。このダイにより得られる麺の横
断面は図５と同様の形態を有する。この楔形突起の大き
さは、楔形突起を有さないダイの断面積に対する楔形突
起の断面積部分が23％であり、楔形の突起の高さ（麺の
溝の部分になり図５のＣＤの部分に相当）は1.7mmであ
った。またこのダイで作られた麺の横断面の溝の開口部
の長さ（図５のＡＢＣの長さに相当）は仮想外周の16.7
％であった。この押出成形機より得られた生スパゲッテ
ィを調湿乾燥して乾燥スパゲッティを得た。一方、対照
として通常の円形のダイ穴を有するダイ(内径2.0mm）を
装着した押出成形機に前記と同配合の原料を供給して生
スパゲッティを得、次いで調湿乾燥して乾燥スパゲッテ
ィを得た。Example 1 100 parts of durum wheat semolina and 30 parts of water were mixed and fed to an extruder. The die mounted on this extruder has one wedge-shaped protrusion in the longitudinal direction of a circular die hole having an inner diameter of 2.5 mm. The cross section of the noodles obtained by this die has the same form as in FIG. As for the size of the wedge-shaped protrusion, the cross-sectional area of the wedge-shaped protrusion is 23% of the cross-sectional area of the die that does not have the wedge-shaped protrusion, and the height of the wedge-shaped protrusion (the portion of the groove of the noodles is shown in CD (Corresponding to the part) was 1.7 mm. In addition, the length of the opening of the groove of the cross section of the noodle made with this die (corresponding to the length of ABC in FIG. 5) is 16.7 of the virtual outer circumference.
%Met. The raw spaghetti obtained from this extruder was conditioned and dried to obtain dried spaghetti. On the other hand, as a control, a raw spaghetti was fed by supplying the raw material having the same composition as described above to an extruder equipped with a die having a normal circular die hole (inner diameter 2.0 mm), and then dried and conditioned to obtain dried spaghetti. It was
【００１１】前記２種の乾燥スパゲッティを茹でたとこ
ろ、本発明のスパゲッティは７分で可食状態となった
が、対照品は12分を要した。また本発明のスパゲッティ
の外観および食感は共に対照品と全く変わらず、食した
際に溝の存在は全く無視し得た。なお茹処理後のスパゲ
ッティは両者とも同一の直径であった。When the above-mentioned two kinds of dried spaghetti were boiled, the spaghetti of the present invention became edible in 7 minutes, while the control product required 12 minutes. Further, both the appearance and texture of the spaghetti of the present invention were completely the same as those of the control product, and the presence of grooves when eaten was completely negligible. Both spaghettis after boiled had the same diameter.
【００１２】実施例 ２ デューラム小麦のセモリナ40部、強力小麦粉40部、馬鈴
薯殿粉20部および水33部を混合して押出成形機に供給し
た。この押出成形機に装着したダイは内径2.3mmの円形
状のダイ穴の縦方向に楔形突起を４個有するものである
（このダイにより得られる麺の横断面は図１と同様の形
態を有する）。この楔形突起の大きさは、楔形突起を有
さないダイの断面積に対する楔形突起の断面積部分が7.
7％であり、楔形突起の高さ（図１のｈに相当する部
分）は0.8mmであった。またこのダイで作られた麺の横
断面の溝の開口部の長さは仮想外周の11.1％であった。
この押出成形機より得られた生スパゲッティを蒸し器で
10分間蒸煮し、その後125℃の条件下で熱風乾燥して即
席スパゲッティを得た。一方、対照として通常の円形の
ダイ穴を有するダイ(内径2.0mm）を装着した押出成形機
に前記と同配合の原料を供給して生スパゲッティを得、
次いで前記と同様の方法で蒸煮、乾燥して即席スパゲッ
ティを得た。Example 2 40 parts of durum wheat semolina, 40 parts of strong wheat flour, 20 parts of potato starch and 33 parts of water were mixed and supplied to an extruder. The die mounted on this extruder has four wedge-shaped protrusions in the longitudinal direction of a circular die hole having an inner diameter of 2.3 mm (the noodle cross-section obtained by this die has the same form as in FIG. 1). ). The size of this wedge-shaped protrusion is 7.
7%, and the height of the wedge-shaped protrusion (the portion corresponding to h in FIG. 1) was 0.8 mm. The length of the opening of the groove in the cross section of the noodle made with this die was 11.1% of the virtual outer circumference.
Steam the raw spaghetti obtained from this extruder.
It was boiled for 10 minutes and then dried with hot air at 125 ° C. to obtain instant spaghetti. On the other hand, as a control, a raw spaghetti was obtained by supplying the raw material of the same composition as described above to an extruder equipped with a die having a normal circular die hole (inner diameter 2.0 mm),
Then, it was steamed and dried in the same manner as above to obtain instant spaghetti.
【００１３】前記２種の乾燥スパゲッティを茹でたとこ
ろ、本発明のスパゲッティは５分で可食状態となった
が、対照品は11分を要した。また本発明のスパゲッティ
の外観、食感は共に対照品と全く変わらず、食した際に
溝の存在は全く無視し得た。なお茹処理後のスパゲッテ
ィは両者共同一の直径であった。When the above-mentioned two types of dried spaghetti were boiled, the spaghetti of the present invention became edible in 5 minutes, while the control product required 11 minutes. Further, the appearance and texture of the spaghetti of the present invention were completely the same as those of the control product, and the presence of grooves when eaten was completely negligible. The spaghetti after boiled had the same diameter as both.
【００１４】応用例 実施例２と同様の方法で得られた２種の生スパゲッティ
（本発明および対照）を蒸し器で10分間蒸煮した後、−
20℃において10時間凍結し、次いでプレート温度40℃真
空度0.4Torrの条件下で凍結乾燥した。前記２種の乾燥
スパゲッティに熱湯を注いで復元したところ、本発明の
スパゲッティは５分で可食状態となったが、対照品は10
分を要した。また本発明のスパゲッティの外観、食感は
共に対照品と全く変わらず、食した際の溝の存在は全く
無視し得た。なお茹処理後のスパゲッティは両者共同一
の直径であった。Application Example Two kinds of raw spaghetti (invention and control) obtained in the same manner as in Example 2 were steamed in a steamer for 10 minutes, and then-
It was frozen at 20 ° C for 10 hours and then freeze-dried under the conditions of a plate temperature of 40 ° C and a vacuum degree of 0.4 Torr. When the two types of dried spaghetti were restored by pouring hot water, the spaghetti of the present invention became edible in 5 minutes, but the control product was 10
It took a minute. Further, the appearance and texture of the spaghetti of the present invention were completely the same as those of the control product, and the presence of grooves upon eating was completely negligible. The spaghetti after boiled had the same diameter as both.
【００１５】実施例 ３ デューラム小麦のセモリナ70部、強力小麦粉30部および
水33部を混合して押出成形機に供給して生スパゲッティ
を得た。この押出成形機に装着したダイは、内径2.5mm
の円形状のダイ穴の縦方向に長方形の突起を１個有する
ものである（このダイにより得られる麺の横断面は図２
と同様の形態を有する）。この突起の大きさは、突起を
有さないダイの断面積に対する突起の断面積部分が15％
であり、突起の高さ（麺の溝の部分になり図２のｈの長
さに相当）は1.5mmであった。またこのダイで作られた
麺の横断面の溝の開口部の長さは仮想外周の７％であっ
た。一方対照として、通常の円形のダイ穴を有するダイ
(内径2.0mm）を装着した押出成形機に前記と同配合の原
料を供給して生スパゲッティを得た。Example 3 70 parts of durum wheat semolina, 30 parts of strong wheat flour and 33 parts of water were mixed and fed to an extruder to obtain raw spaghetti. The die installed in this extruder has an inner diameter of 2.5 mm.
It has one rectangular protrusion in the longitudinal direction of the circular die hole of the noodle (the cross section of the noodle obtained by this die is shown in FIG.
With the same form). The size of this protrusion is such that the cross-sectional area of the protrusion is 15% of the cross-sectional area of the die without the protrusion.
The height of the protrusion (which corresponds to the length of the groove in the noodles and corresponds to the length h in FIG. 2) was 1.5 mm. The length of the opening of the groove in the cross section of the noodle made with this die was 7% of the virtual outer circumference. On the other hand, as a control, a die with a normal circular die hole
Raw spaghetti was obtained by supplying the raw material having the same composition as described above to an extruder equipped with (inner diameter 2.0 mm).
【００１６】前記２種の生スパゲッティを茹でたとこ
ろ、本発明のスパゲッティは３分で可食状態となった
が、対照品は６分を要した。また本発明のスパゲッティ
の外観、食感は共に対照品と全く変わらず、食した際に
溝の存在は全く無視し得た。なお茹処理後のスパゲッテ
ィは両者共同一の直径であった。When the above two types of raw spaghetti were boiled, the spaghetti of the present invention became edible in 3 minutes, while the control product required 6 minutes. Further, the appearance and texture of the spaghetti of the present invention were completely the same as those of the control product, and the presence of grooves when eaten was completely negligible. The spaghetti after boiled had the same diameter as both.
【００１７】実施例 ４ 中力小麦粉100部およびボーメ５度の食塩水31％を混合
して押出成形機に供給した。この押出成形機に装着した
ダイは３mm×２mmの長方形状のダイ穴の縦方向にＵ字形
の突起を２個有するものである（このダイにより得られ
る麺の横断面は図３と同様の形態を有する）。この突起
の大きさは突起を有さないダイの断面積に対する突起の
断面積部分が11.7％であり、突起の高さ（麺の溝の部分
になり図３のｈの長さに相当）は0.7mmであった。また
このダイで作られた麺の横断面の溝の開口部の長さは仮
想外周の10％であった。この押出成形機より得られた生
麺（うどん）を調湿乾燥して乾麺を得た。一方対照とし
て、通常の長方形のダイ穴（３mm×２mmを有するダイを
装着した押出成形機に、前記と同配合の原料を供給して
生麺を得、前記と同様に調湿乾燥して乾麺を得た。Example 4 100 parts of medium-strength flour and 31% of a Baume 5 degree saline solution were mixed and fed to an extruder. The die installed in this extruder has two U-shaped protrusions in the longitudinal direction of a rectangular die hole of 3 mm x 2 mm (the cross section of the noodles obtained by this die has the same shape as in Fig. 3). Have). The size of this projection is 11.7% of the cross-sectional area of the projection with respect to the cross-sectional area of a die that does not have a projection, and the height of the projection (which corresponds to the noodle groove and corresponds to the length of h in FIG. 3) It was 0.7 mm. In addition, the length of the opening of the groove in the cross section of the noodle made with this die was 10% of the virtual outer circumference. Raw noodles (udon) obtained from this extruder were subjected to humidity control drying to obtain dry noodles. On the other hand, as a control, raw noodles were prepared by feeding the raw materials of the same composition as described above to an extruder equipped with an ordinary rectangular die hole (die having 3 mm x 2 mm), and dried and dried under the same conditions as above. Got
【００１８】前記２種類の乾麺を茹でたところ、本発明
のうどんは７分で可食状態となったが、対照品は14分を
要した。また本発明のうどんの外観、食感は共に対照品
と全く変わらず、食した際に溝の存在は全く無視し得
た。When the above two types of dried noodles were boiled, the udon of the present invention became edible in 7 minutes, while the control product required 14 minutes. The appearance and texture of the udon noodles of the present invention were completely the same as those of the control product, and the presence of grooves when eaten was completely negligible.
【００１９】実施例 ５ デューラム小麦のセモリナ100部と水30部とを混合して
押出成形機に供給した。この押出成形機に装着したダイ
は内径2.1mmの円形状のダイ穴の縦方向に楔形突起を１
個有するものである。この楔形突起の大きさは楔形突起
部分の横断面積がダイ穴の仮想横断面の10％に相当し、
楔形突起の角度が20°、高さが1.4mmであった。押出成
形により上記したダイ穴の形状および寸法とほぼ一致す
る図５と同様の横断面形状を有する生スパゲッティが得
られた。得られた生スパゲッティの溝の開口部の長さ
は、溝のない生スパゲッティの仮想横断面の外周の7.4
％であった。この生スパゲッティを調湿乾燥して乾燥ス
パゲッティを得た。この乾燥スパゲッティを茹でたとこ
ろ、５分で可食状態になり、外見上溝が閉塞し食感も良
好であった。Example 5 100 parts of durum wheat semolina and 30 parts of water were mixed and fed to an extruder. The die installed in this extruder is equipped with a wedge-shaped protrusion in the longitudinal direction of a circular die hole with an inner diameter of 2.1 mm.
I have one. Regarding the size of this wedge-shaped protrusion, the cross-sectional area of the wedge-shaped protrusion corresponds to 10% of the virtual cross section of the die hole,
The wedge-shaped protrusion had an angle of 20 ° and a height of 1.4 mm. By extrusion molding, raw spaghetti having a cross-sectional shape similar to that of FIG. 5 which substantially corresponds to the shape and size of the die hole described above was obtained. The length of the opening of the groove of the obtained raw spaghetti is 7.4 perimeter of the virtual cross section of the raw spaghetti without the groove.
%Met. The raw spaghetti was subjected to humidity control drying to obtain dried spaghetti. When this dried spaghetti was boiled, it became edible in 5 minutes, and apparently the groove was closed and the texture was good.
【００２０】実施例 ６ 実施例５において、ダイ穴の内径を2.4mm、楔形突起部
分の横断面積をダイ穴の仮想横断面の15％、楔形突起の
角度を30°、高さを1.6mmとした以外は実施例５と同様
にして生スパゲッティを押出成形したところ、溝の開口
部の長さが仮想横断面の外周の10.1％である生スパゲッ
ティを得た。これを調湿乾燥して乾燥スパゲッティを
得、この乾燥スパゲッティを茹でたところ６分で可食状
態になり、外見上溝が閉塞し食感も良好であった。Example 6 In Example 5, the inner diameter of the die hole was 2.4 mm, the cross-sectional area of the wedge-shaped protrusion was 15% of the virtual cross section of the die hole, the angle of the wedge-shaped protrusion was 30 °, and the height was 1.6 mm. Except for the above, the raw spaghetti was extruded in the same manner as in Example 5 to obtain a raw spaghetti in which the length of the groove opening was 10.1% of the outer circumference of the virtual cross section. The dried spaghetti was conditioned and dried to obtain dried spaghetti. When the dried spaghetti was boiled, it became an edible state in 6 minutes, and apparently the groove was closed and the texture was good.
【００２１】実施例 ７ 実施例５において、ダイ穴の内径を2.4mm、楔形突起部
分の横断面積をダイ穴の仮想横断面の20％、楔形突起の
角度を41°、高さを1.6mmとした以外は実施例５と同様
にして生スパゲッティを押出成形したところ、溝の開口
部の長さが仮想横断面の外周の15.1％である生スパゲッ
ティを得た。これを調湿乾燥して乾燥スパゲッティを
得、この乾燥スパゲッティを茹でたところ、5.5分で可
食状態になり、外見上溝が閉塞し食感も良好であった。Example 7 In Example 5, the inner diameter of the die hole was 2.4 mm, the cross-sectional area of the wedge-shaped protrusion was 20% of the virtual cross section of the die hole, the angle of the wedge-shaped protrusion was 41 °, and the height was 1.6 mm. Except for the above, the raw spaghetti was extruded in the same manner as in Example 5 to obtain a raw spaghetti in which the length of the groove opening was 15.1% of the outer circumference of the virtual cross section. The dried spaghetti was conditioned and dried to obtain dried spaghetti. When the dried spaghetti was boiled, it became an edible state in 5.5 minutes, and apparently the groove was closed and the texture was good.
【図１】横断面が円形で楔形の溝が複数設けられた本発
明の溝付き麺の横断面を表わす図。FIG. 1 is a view showing a cross section of a grooved noodle of the present invention in which a cross section is circular and a plurality of wedge-shaped grooves are provided.
【図２】横断面が円形で矩形の溝が１本設けられた本発
明の溝付き麺の横断面を表わす図。FIG. 2 is a view showing a cross section of the grooved noodle of the present invention in which the cross section is circular and one rectangular groove is provided.
【図３】横断面が矩形で、変形矩形の溝が複数設けられ
た本発明の溝付き麺の横断面を表わす図。FIG. 3 is a diagram showing a cross section of a grooved noodle of the present invention having a rectangular cross section and provided with a plurality of modified rectangular grooves.
【図４】横断面が楕円で楔形の溝が複数設けられた本発
明の溝付き麺の横断面を表わす図。FIG. 4 is a diagram showing a cross section of a grooved noodle of the present invention in which a plurality of wedge-shaped grooves having an elliptical cross section are provided.
【図５】横断面が円形で大きい楔形の溝が１本設けられ
た本発明の溝付き麺の横断面を表わす図。FIG. 5 is a view showing a cross section of the grooved noodle of the present invention in which one large wedge-shaped groove having a circular cross section is provided.
Claims (1)
かも溝の深さは麺線の厚みまたは太さの1/3〜2/3であっ
て、その溝部分の占める面積が麺線の仮想横断面の面積
に対して２〜25％であることを特徴とする、押出成形
麺。1. A noodles have a groove in its longitudinal direction, moreover the depth of the groove is 1 / 3-1 2/3 of the thickness or width of the noodle strings, the area occupied by the groove portion Is 2 to 25% with respect to the area of the imaginary cross section of the noodle band, the extrusion-molded noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4010509A JPH07106128B2 (en) | 1992-01-24 | 1992-01-24 | Extruded noodle with groove |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4010509A JPH07106128B2 (en) | 1992-01-24 | 1992-01-24 | Extruded noodle with groove |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58111013A Division JPS606172A (en) | 1983-06-22 | 1983-06-22 | Extrusion molded grooved noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05244886A true JPH05244886A (en) | 1993-09-24 |
| JPH07106128B2 JPH07106128B2 (en) | 1995-11-15 |
Family
ID=11752191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4010509A Expired - Lifetime JPH07106128B2 (en) | 1992-01-24 | 1992-01-24 | Extruded noodle with groove |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07106128B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007089564A (en) * | 2005-08-30 | 2007-04-12 | Mamaa Makaroni Kk | Spaghetti with groove |
| WO2008090802A1 (en) | 2007-01-25 | 2008-07-31 | Nisshin Foods Inc. | Grooved noodles and process for producing the same |
| JP2011004701A (en) * | 2009-06-29 | 2011-01-13 | Nisshin Foods Kk | Grooved noodle |
| JP2011250770A (en) * | 2010-06-04 | 2011-12-15 | Kyoei Shokuryo Kk | Method for producing noodles |
| JP2013027402A (en) * | 2007-09-03 | 2013-02-07 | Nisshin Foods Kk | Grooved noodles |
| 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 |
| JP2015204835A (en) * | 2015-06-29 | 2015-11-19 | 日清食品ホールディングス株式会社 | Die for extrusion noodle |
| WO2018207912A1 (en) * | 2017-05-12 | 2018-11-15 | 日清フーズ株式会社 | Grooved noodle, grooved noodle production method, and grooved noodle cooking method |
| KR102655206B1 (en) * | 2023-12-21 | 2024-04-04 | 유영덕 | A dry noodle having cutting groove and manufacturing method therefor |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5518943U (en) * | 1978-07-25 | 1980-02-06 | ||
| JPS56131887U (en) * | 1980-03-07 | 1981-10-06 | ||
| JPS5762588U (en) * | 1980-09-29 | 1982-04-14 | ||
| JPS58175459A (en) * | 1982-02-08 | 1983-10-14 | 佐原 幸雄 | Dried noodle |
| JPS606172A (en) * | 1983-06-22 | 1985-01-12 | Nisshin Flour Milling Co Ltd | Extrusion molded grooved noodle |
| JPH04211337A (en) * | 1990-03-28 | 1992-08-03 | Soc Prod Nestle Sa | Spaghetti type pasta |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5344134A (en) * | 1976-10-04 | 1978-04-20 | Oki Electric Ind Co Ltd | Microprogram control system |
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1992
- 1992-01-24 JP JP4010509A patent/JPH07106128B2/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5518943U (en) * | 1978-07-25 | 1980-02-06 | ||
| JPS56131887U (en) * | 1980-03-07 | 1981-10-06 | ||
| JPS5762588U (en) * | 1980-09-29 | 1982-04-14 | ||
| JPS58175459A (en) * | 1982-02-08 | 1983-10-14 | 佐原 幸雄 | Dried noodle |
| JPS606172A (en) * | 1983-06-22 | 1985-01-12 | Nisshin Flour Milling Co Ltd | Extrusion molded grooved noodle |
| JPH04211337A (en) * | 1990-03-28 | 1992-08-03 | Soc Prod Nestle Sa | Spaghetti type pasta |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007089564A (en) * | 2005-08-30 | 2007-04-12 | Mamaa Makaroni Kk | Spaghetti with groove |
| JP4606387B2 (en) * | 2005-08-30 | 2011-01-05 | マ・マーマカロニ株式会社 | Grooved spaghetti |
| WO2008090802A1 (en) | 2007-01-25 | 2008-07-31 | 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 |
| JP2013027402A (en) * | 2007-09-03 | 2013-02-07 | Nisshin Foods Kk | Grooved noodles |
| JP2011004701A (en) * | 2009-06-29 | 2011-01-13 | Nisshin Foods Kk | Grooved noodle |
| JP2011250770A (en) * | 2010-06-04 | 2011-12-15 | Kyoei Shokuryo Kk | Method for producing noodles |
| 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 |
| JP2015204835A (en) * | 2015-06-29 | 2015-11-19 | 日清食品ホールディングス株式会社 | Die for extrusion noodle |
| WO2018207912A1 (en) * | 2017-05-12 | 2018-11-15 | 日清フーズ株式会社 | Grooved noodle, grooved noodle production method, and grooved noodle cooking method |
| JPWO2018207912A1 (en) * | 2017-05-12 | 2020-03-12 | 日清フーズ株式会社 | Grooved noodles, method for producing grooved noodles, and method for cooking grooved noodles |
| KR102655206B1 (en) * | 2023-12-21 | 2024-04-04 | 유영덕 | A dry noodle having cutting groove and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07106128B2 (en) | 1995-11-15 |
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