JPH0646780A - Shape of noodles - Google Patents

Abstract

PURPOSE:To improve both the sticking of a soup, a sauce, a broth, etc., and the taste of noodles in serving thereof for a food by improving the passage of the noodles through hot water in boiling the noodles in the hot water, adding or pouring the hot water, etc., or passing the noodles through the hot water and remarkably shortening the time required for cooking. CONSTITUTION:The objective shape of noodles 1 such as wheat vermicelli, buckwheat vermicelli, Chinese noodles, fine noodles or fen-tiao is considered as that obtained by longitudinally, transversely, obliquely, etc., forming many notchlike fine grooves 2 in the shape of straight lines or curves on the outer surfaces of the noodles or longitudinally, transversely, obliquely, etc., forming small holes 3 in the shape of blind holes or through-holes in the interior of the noodles 1 or forming the fine grooves 2 and small holes 3 in combination or further forming unevennesses on the outer surfaces of the noodles 1. The permeation, passage of heat and sticking of a soup, a sauce, a broth, etc., are improved by the fine grooves 2, small holes 3 and unevennesses.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to the shape of noodles. That is, it relates to the shape of noodles such as udon, soba, Chinese noodles, somen, and harusame.

[0002]

2. Description of the Related Art Noodles such as these are made of wheat flour, buckwheat flour or the like, which is obtained by kneading and extending water and the like and then cutting it into long and thin linear shapes. Conventionally, no groove or irregularity is formed on the outer surface and no hole or the like is formed on the inner surface, and the outer surface is formed smoothly.

[0003]

By the way, the following problems have been pointed out in such conventional noodles.
First of all, when cooking, noodles are generally heated by boiling in boiling water, adding boiling water, sprinkling boiling water, passing through boiling water, etc. However, there was a problem that it took time to surely conduct heat. Secondly, noodles are usually served with various soups, sauces, soups, etc., but since the outer surface of the noodles is smooth, the attachment of these soups, sauces, soups, etc. to noodles is poor. Difficulty in taste was pointed out.

In view of such circumstances, the present invention has been made as a result of intensive research efforts by the inventor, and forms a predetermined fine groove on the outer surface of noodles or a predetermined groove on the inside of noodles. By forming the small holes of or the unevenness on the outer surface of the noodles, firstly, the heat passage during cooking can be improved, and secondly, soup, sauce, juice, etc. can be attached. The purpose is to propose a shape of noodles that improves.

[0005]

The technical means of the present invention for achieving this object are as follows. First, claim 1
About: That is, the shape of the noodles is the shape of noodles such as udon, buckwheat noodles, Chinese noodles, somen noodles, and harusame, and a large number of straight or curved cuts along the outer surface in appropriate directions such as vertical, horizontal, and diagonal. -Shaped narrow grooves are formed. Next, claim 2 is as follows. That is, the shape of the noodles is the shape of noodles such as udon, soba, Chinese noodles, somen, and harusame.
Blind holes and through-hole-shaped fine holes are formed in appropriate directions such as vertical, horizontal, and diagonal directions. The claim 3 is as follows. That is, the shape of the noodles is formed by combining the narrow groove described in claim 1 and the narrow hole described in claim 2. Further, claim 4 is as follows. That is, the shape of the noodles is the shape of noodles such as udon, buckwheat noodles, Chinese noodles, somen, and harusame, and the outer surface thereof has irregularities.

[0006]

Since the present invention comprises such means, it operates as follows. The noodles of claims 1, 2, 3, and 4 are characterized in that a large number of fine grooves are formed on the outer surface, fine holes are formed on the inner side, and irregularities are formed on the outer surface. Has increased significantly and has become wider. Therefore, first, when cooking noodles, they are boiled in boiling water, added with boiling water, sprinkled with boiling water, or passed through boiling water. Then, at that time, the hot water easily penetrates into the noodles through the formed small grooves or holes, and the passage of heat is dramatically improved. Secondly, noodles are served with various soups, sauces and soups. At that time, soup, sauce, juice, etc. easily penetrate into the noodles through the formed fine grooves or holes, and the sticking to the noodles is significantly improved.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below based on the embodiments shown in the drawings. 1 and 2 are enlarged perspective views of a main part of each embodiment of the present invention. Fig. 3 shows an example of this noodle molding machine, and Fig. 4 shows another example of the molding machine.
It is the schematic which each shows.

Noodles 1 such as udon, buckwheat noodles, Chinese noodles, somen noodles, and harusame are made of wheat flour, buckwheat flour, starch, etc. as a raw material, kneaded with water, saline solution, etc. and stretched by utilizing their viscoelasticity. , Elongated and formed into a substantially linear shape. As such a molding method, a cutting method, a cutting method, and an extrusion method have been conventionally used. The shape of the noodle 1 of the present invention is as follows. First, a plurality of slit-shaped fine grooves 2 are formed linearly or curvedly in an appropriate direction such as vertical, horizontal, or diagonal with respect to the outer surface thereof, or Blind holes or through-hole-shaped fine holes 3 are formed in appropriate directions such as vertical, horizontal, and diagonal with respect to the inside, and further, such fine grooves 2 are formed.
And the small holes 3 are combined and formed together, or the concave portions 4 and the convex portions 5 are formed on the outer surface thereof.

To describe these in detail, first, as fine fine grooves 2 additionally formed in the noodle 1, in FIG. 1 (1), a large number of linear fine grooves 2 are formed along the longitudinal direction of the noodle 1. The thin groove 2 of FIG. 2 is formed by linearly forming a large number of narrow grooves 2 along the direction perpendicular to the longitudinal direction of the noodle 1 in FIG. The one in which a large number of linear narrow grooves 2 which are diagonally crossed between the vertical and horizontal directions are formed,
In FIG. 4 (4), a plurality of spiral fine grooves 2 are shown, respectively. The oblique narrow groove 2 described above does not depend on the crossed shape of the two directions as shown in FIG. 1 (3), but may have the shape of only the one inclined in one direction. Further, as the spiral narrow groove 2 in FIG. 1 (4), a right-handed or left-handed spiral groove is conceivable.

Next, as the fine hollow fine holes 3 additionally formed in the noodles 1, the one in which the fine holes 3 are formed vertically is shown in FIG. 1 (5). (6) In the figure, the holes 3 are formed laterally. As shown in FIG. 1 (5), the fine holes 3 may be formed linearly along the center line of the noodles 1 in the longitudinal direction, or may be formed in plural. Further, such a fine hole 3 is usually formed as a through hole. Also, this small hole 3
As shown in FIG. 1 (6), it is possible to form a large number along the longitudinal direction of the noodle 1 and the fine holes 3 in this case are appropriately formed as through holes or concave. It is formed as a blind hole that does not penetrate.

Further, as the concave portions 4 and the convex portions 5 additionally formed on the noodles 1 in FIG. 2 (1), one in which a large number of concave portions 4 are formed on the outer surface of the noodle 1 is (2) ) In the figure,
Each of the noodles 1 having a large number of protrusions 5 formed on the outer surface thereof is shown. By forming the concave portion 4 as shown in the drawing, the remaining portion of the concave portion 4 or the convex portion 5 is the convex portion 5
Further, by forming the convex portion 5, the remaining portion is the concave portion 4
There is a relationship that In addition, the concave portion 4 and the convex portion 5 of this illustrated example
Are formed in a large number of squares, but of course, rectangles, triangles, and other various shapes are also possible, and further, they are continuously formed in a curved shape or in a straight line.
A shape similar to that of the embodiment shown in the drawings, (2), (3), (4), etc. is also conceivable (note that each of the embodiments in FIG. 1 has a slit-like thin shape). While it is formed as a groove 2, the recess 4 in FIG. 2 becomes wider). Further, it is also possible to form the concave portion 4 or the convex portion 5 formed on the outer surface as described above and the small hole 3 shown in FIGS. Is.

FIG. 3 and FIG. 4 show an apparatus for molding a noodle 1 for forming such a narrow groove 2. In FIG. 3, (1) is an overall side view, (2) is an enlarged front view of the cutter part 4 of the noodle 1, and (3) is an enlarged perspective view of the narrow groove forming part 5. In the molding apparatus of FIG. 3, the strip-shaped noodles 1 that have been prepared and supplied are first passed through a roll-shaped cutter portion 6 having a pair of upper and lower surfaces and unevenness on the surface to form an elongated linear noodles 1 After being cut into pieces, the hens 1 thus obtained is then passed through a roll-shaped narrow groove forming portion 7 having a pair of upper and lower surfaces and a large number of blades, for example, (1) in FIG. Narrow groove 2 shown in the figure
Are formed on the outer surface of the noodle 1. Further, in FIG. 4, (1) is an overall side view, and (2) is an enlarged perspective view of the narrow groove forming portion 7. In the molding apparatus of FIG. 4, the noodles 1 are first extruded from the extruding portion 8 into a thin and long linear shape, and then are passed between the narrow groove molding portions 7 according to the above description, so that the outer surface of the noodles 1 is The narrow groove 2 is formed in the.

The present invention is constructed as described above. Then it becomes as follows. The noodles 1 have a large number of fine grooves 2 of various shapes formed on the outer surface, and a fine hole 3 of various shapes formed inside.
Or a concave portion 4 or a convex portion 5 having various forms is formed on the outer surface. Therefore, since the noodles 1 are provided with such a shape, the surface area of the noodles 1 is remarkably increased and widened by the amount corresponding to the narrow grooves 2, the narrow holes 3, the concave portions 4, and the convex portions 5. 1st and 2nd. First of all, when cooking the noodles 1, the noodles 1 are boiled in boiling water, added with boiling water, sprinkled with boiling water, or passed through boiling water. At that time, hot water easily penetrates the noodles 1 through the formed fine grooves 2 and fine holes 3 due to the capillary phenomenon, surface tension, etc., and the heat flow during cooking is dramatically improved. Secondly, the noodles 1 are served with various soups, sauces, soups, etc. (not shown). At that time, the soup, sauce, juice, etc. easily penetrates into the noodles 1 through the formed narrow grooves 2 and thin holes 3 due to a capillary phenomenon or the like, and the sauce, soup, juice, etc. attaches to the noodles 1. Is significantly improved.

[0014]

As described above, the shape of the noodles according to the present invention is such that a predetermined fine groove is formed on the outer surface thereof, a predetermined fine hole is formed inside thereof, or By forming irregularities on the outer surface, the following effects are exhibited.

First, when cooking, boiling in hot water,
Good heat flow when adding hot water, sprinkling hot water, or passing through hot water, greatly reducing the time required to cook noodles. Secondly, when it is used for food, it has good soup, sauce, and soup, which improves the taste of noodles. As described above, the effects of the present invention are remarkably large, such as the problems existing in this type of conventional example are eliminated.

[Brief description of drawings]

1 shows each embodiment of the shape of noodles according to the present invention,
It is the perspective view which expanded the principal part. Further, (1) shows a vertical groove formed, (2) shows a horizontal groove formed, and (3) shows an obliquely crossed groove formed. , (4) shows a spiral fine groove formed, (5) shows a vertical fine hole, and (6) shows a horizontal fine hole. Shows.

FIG. 2 is an enlarged perspective view of an essential part showing another embodiment of the shape of noodles according to the present invention. And (1) figure is
FIG. 2 (2) shows a case where a large number of concave portions are formed, and FIG. 2B shows a case where a large number of convex portions are formed.

FIG. 3 is a schematic view showing an example of such a noodle-molding apparatus, wherein (1) is an overall side view, (2) is an enlarged front view of a cutter part of noodles, and (3) is a diagram. It is an enlarged perspective view of a narrow groove formation part.

FIG. 4 is a schematic view showing another example of such a noodle molding apparatus, wherein (1) is an overall side view and (2) is an enlarged perspective view of a narrow groove forming portion.

[Explanation of symbols]

 1 Noodles 2 Narrow groove 3 Narrow hole 4 Recessed portion 5 Convex portion 6 Cutter portion 7 Narrow groove formed portion 8 Extruded portion

Claims (4)

[Claims] 1. The shape of noodles such as udon, buckwheat noodles, Chinese noodles, somen noodles, and harusame, which are linearly or curvilinearly in a suitable direction such as vertical, horizontal or diagonal with respect to the outer surface thereof. A shape of noodles characterized by having grooves formed therein. 2. The shape of noodles such as udon, buckwheat noodles, Chinese noodles, somen noodles, and harusame, in which blind holes or through holes are formed in appropriate directions such as vertical, horizontal, and diagonal directions. Shape of noodles characterized by. 3. A shape of noodles, characterized in that the narrow groove according to claim 1 and the narrow hole according to claim 2 are combined and formed together. 4. A noodle shape such as udon, buckwheat noodles, Chinese noodles, somen noodles, and harusame, which is characterized in that irregularities are formed on its outer surface.