TWM607381U - Noodle with grooves on the surface - Google Patents

Abstract

This creation discloses a face body with an outer surface and a cross-section, and is characterized in that the outer surface of the face body includes a plurality of outward protrusions formed on the outer surface spaced apart from each other; and defined on the outer surfaces A plurality of grooves between the protrusions increase the contact area between the surface body and a liquid.

Description

Surface with grooves on the surface

This creation is about a surface structure, especially a structure with grooves formed on the surface of the surface.

Regarding Chinese noodles, the current noodle industry is facing many technical bottlenecks in the production of multi-configuration noodles. Different from pasta noodles through the extrusion process, the dough is pushed through the mold by screw rotation, and extruded into multi-configuration noodles. Chinese noodles are rolled into The noodles are rolled and cut into noodles by a noodle cutter. This is mainly due to the limitation caused by the difference in raw material composition and characteristics (such as gluten) between Italian noodles and Chinese noodles. The changes in the configuration of the known Chinese noodles depend on the cutting edge design of the hob unit. However, there are some technical deficiencies in the design of the hob unit. For example, the specification of the distance between the hobs is restricted by the mechanism, which means that the distance is usually reduced, and the width is increased. Therefore, the thickness of Chinese noodles is mostly thin. In order to adjust the thickness, the industry usually reduces the degree of thinning by rolling to prepare thick noodles, and then performs rolling. However, when the hob spacing is limited to a limited extent, rolling the thick noodles into the narrower pitch hobs will easily push the thick noodles to the outside, resulting in incomplete cuts and reducing the noodle smoothing yield. The maintainability of the faceted configuration is relatively low.

In addition, the cross-section of the face body has a circular arc edge or a round shape noodle, which is usually prepared by a hob unit with a circular arc cutting edge. Between the two rollers, the connection of the arc cutting edge of the hob is limited (there is a gap of different sizes), and the degree of controllability of the configuration of the surface body such as the arc curvature and connectivity of the rolling cut is relatively low. The design diversity of noodles with arc-edge configuration is introduced.

Bearing the technical limitations of the above two points, the use of a hob to create a face with grooves on the surface will limit the degree of groove excavation or the design of the groove edge. Furthermore, the operation of the rolling cutter is to roll the noodle cutter unit by two oppositely placed and parallel rollers, and then cut the noodle tape to produce up and down, left and right symmetry (such as square) or both vertical and horizontal symmetry (such as long) The configuration of the face. However, due to the limitations of the conventional knives, it is difficult to manufacture noodles with special shapes.

In addition, traditional noodles are mostly cylindrical with circular cross-sections or rectangular cubes with rectangular cross-sections. The outer surface of the noodles is flat and smooth, and the entrainment effect of soup or sauce is poor.

Therefore, it is necessary to develop a noodle that can effectively entrain liquid to add added value to Chinese noodles.

The purpose of this creation is to provide a face body with an outer surface and a cross-section, characterized in that the outer surface of the face body includes: a plurality of outward protrusions formed on the outer surface separated from each other; and a plurality of The groove is defined between the outward protrusions, thereby increasing the contact area between the surface body and a liquid.

In a specific embodiment, the shape of the cross-section is defined by a central shape and a plurality of petals radiating from the central shape.

In a specific embodiment, the shape of each of the petals has two partially overlapping circles, and the two overlapping circles define a groove on the outer surface.

In a specific embodiment, the shape of the cross-section is composed of an elongated shape and a plurality of convex portions extending from one side of the elongated shape, and the convex portions are separated by a pitch, whereby the The elongated shape and the protrusions together define a groove.

In a specific embodiment, the shape of the cross-section is defined by an elongated shape having a plurality of partially overlapping or adjacent circular or elliptical shapes.

In a specific embodiment, the grooves extend along the outer surface and are parallel to each other.

In a specific embodiment, the outer surface has a first outer surface and a second outer surface, the first surface and the second surface are parallel, and the second surface extends with a plurality of convex portions, the second The surface and the protrusions jointly define a groove.

In a specific embodiment, the shape of each of the petals is defined by a part of an ellipse.

In a specific embodiment, the shape of each of the petals is defined by a part of a plurality of ellipses, and any two of the ellipses are partially overlapped.

In a specific embodiment, the shape of each of the petals is defined by a part of a trapezoid.

In a specific embodiment, the shape of each of the petals is defined by a part of a plurality of trapezoids, and any two of the trapezoids are partially overlapped.

Another purpose of the present creation is to provide a face body with an outer surface and a cross section, characterized in that the outer surface of the face body includes: a plurality of outward protrusions formed on the outer surface spaced apart from each other; and A groove is defined between the outward protrusions, thereby increasing the contact area between the surface body and a liquid, wherein the shape of the cross-section is formed by a central shape and a plurality of petals radiating and extending from the central shape Defined.

In a specific embodiment, the shape of each of the petals has two partially overlapping circles, and the two overlapping circles define a groove on the outer surface.

These and other features and advantages of this creation will be presented in more detail in the following description of this creation and the diagrams exemplified by this creation principle.

Hereinafter, the creation will be explained more fully with reference to the drawings, and specific examples and specific embodiments are shown by exemplification. However, the claimed subject matter can be implemented in many different forms. Therefore, the construction of the claimed subject matter covered or applied for is not limited to any exemplary specific embodiments disclosed in this specification; the exemplary specific embodiments are only examples. Similarly, this creation is to provide a reasonably broad category for the claimed subject matter applied for or covered. The noodles referred to herein are not limited to general Chinese noodles. The material of the noodles herein can be selected from at least one of fish paste, minced meat, rice, grains, beans, vegetables, fruits, eggs, milk, and gluten-free.

The term "in one embodiment" used in this specification does not necessarily refer to the same specific embodiment, and the term "in other (some/some) embodiments" used in this specification does not necessarily refer to different specific embodiments. The purpose is, for example, that the claimed subject matter includes all or part of a combination of exemplary embodiments.

The first figure shows the structure of a noodle, including an extended outer surface (10) and a cross section (11). The feature of this creation is that the outer surface (10) of the face body includes a plurality of outward protrusions and a plurality of grooves, wherein the outward protrusions are formed on the outer surface (10) apart from each other, and the grooves The groove is defined between the outward protrusions, thereby increasing the contact area between the face body and the liquid. The outward protrusions and grooves will be described in more detail in the embodiments shown in the second to fourth figures.

The second figure shows a cross-sectional view of the first embodiment of the creative face body, including an outer surface (20) and a cross-section (21). The shape of the cross section (21) is a radial shape, which is mainly defined by a central shape (22) and a plurality of petals (23) radiating and extending from the central shape (22). As shown in the figure, the central shape (22) constitutes the central structure of the face body, which can be regarded as a circle or other possible shapes. The center shape described herein is intended to distinguish the core of the face body from other structures, and is not used to limit the shape of the core of the face body. The petal part (23) extends radially outward from the central shape (22). This embodiment shows four petal parts (23), and these petal parts (23) are symmetrically distributed with respect to the central shape (22), that is, the angle between two adjacent petal parts (23) is roughly ninety. degree. The petal part (23) basically looks like a rectangle with a chamfer (24).

In other embodiments, five or even six symmetrically distributed petal parts (23) are also feasible, the difference is that the width (25) of the petal parts will be different in size. For example, in the case of five petals, the included angle is approximately 72 degrees, and so on. In other embodiments, the included angles may not necessarily be the same. For example, in the case of four petal parts (23), there may be two different included angles. In addition, the length (26) of the petal portion (23) or the size of the center shape (21) can be appropriately selected to prevent adjacent petal portions (23) from sticking together.

The adjacent petals (23) define a groove (27) therebetween, so there are four grooves (27) in the case of the second figure. When the face body is bent or twisted, the four grooves extend along the outer surface (20) and are substantially parallel to each other. The position of the grooves (27) is also the central shape (21), that is, the position of the core of the face body closest to the outer surface (21), and the formation of these grooves (27) is relatively increased compared to round noodles of similar size The area of the outer surface (20) of the face body. Therefore, when the creative face body is used in a liquid environment, such as boiling water or soup, the contact area between the face body and the liquid is relatively large, so that the core of the face body is easily heated, and the soup is covered by the groove (27). The effect of body entrainment is better. Although the face body itself may be deformed due to water absorption, the above-mentioned features are still identifiable.

The third figure shows a cross-sectional view of the second embodiment of the creative face body, including an outer surface (30) and a cross-section (31). The shape of the cross section (31) is a radial shape, which is mainly defined by a central shape (32) and a plurality of petals (33) radiating and extending from the central shape (32). As shown in the figure, the central shape (32) constitutes the central structure of the face body, which can be regarded as a circle or other possible shapes. The petal part (33) extends radially outward from the central shape (32). This embodiment shows five petal parts (33), and these petal parts (33) are symmetrically distributed in terms of the central shape (32), that is, the angle between two adjacent petal parts (33) is approximately 70 Second degree. The shape of the end of the petal part (33) is defined by two partially overlapping or adjacent but not overlapping circles (34).

In other embodiments, less than five or even more petal parts (33) are also feasible, the difference is that the width (35) of the petal parts will be different due to the size of the two circles (34). The width (35) of a single petal portion (33) may also have a variation, so that the petal portion (33) has a convergent or divergent shape from the center shape (32). In other embodiments, the included angles may not necessarily be the same. For example, in the case of five petals (33), there may be two different included angles. In addition, the length (36) of the petal portion (33) or the size of the center shape (31) can be appropriately selected to prevent adjacent petal portions (33) from sticking together.

The adjacent petals (33) define a groove (37) therebetween, so there are five grooves (37) in the case of the third figure. When the face body is bent or twisted, the five grooves extend along the outer surface (30) and are substantially parallel to each other. The position of the groove (37) is also the center shape (31), that is, the position of the core of the face body closest to the outer surface (31), and the formation of these grooves (37) is relatively increased compared to round noodles of similar size The area of the outer surface (30) of the face body. In addition, the end of the petal part (33) also has an additional groove (38) formed between the two circles (34). Therefore, when the creative face body is used in a liquid environment, such as boiling water or soup, the contact area between the face body and the liquid is relatively large, so that the core of the face body is easily heated, and the soup is caused by the grooves (37, 38). The effect of being entrained by the face is better. Although the face body itself may be deformed due to water absorption, the above-mentioned features are still at least partially identifiable.

The fourth figure shows a cross-sectional view of the third embodiment of the creative face body, including an outer surface (40) and a cross-section (41). The shape of the cross section (41) is similar to a fishbone shape, which is mainly defined by an elongated shape (42) and a plurality of protrusions (43) extending from the elongated shape (42). The elongated shape referred to herein refers to a type of shape that has a recognizable length and width, and the two are not close. As shown in the figure, the elongated shape (42) constitutes the central structure of the face body, which can be regarded as a rectangle, an ellipse or other possible shapes. The convex portion (43) extends outward from one side of the elongated shape (42). This embodiment shows two convex parts (43), and these convex parts (43) are distributed at an interval in the elongated shape (42), that is, two adjacent convex parts (33) are located in the elongated part ( 42) on the same side.

In other embodiments, more protrusions (43) are also feasible. For example, more protrusions can be connected to the first surface (401) and the second surface (402) of the elongated center, and the protrusions located on the first surface (401) and the protrusions located on the second surface (402) Can be of different shapes. When the elongated shape (42) is rectangular, the first surface (401) and the second surface (402) are substantially parallel. A single convex part (43) also has a specific shape, such as a circle, a square, a triangle, an ellipse, or a petal shape. The pitch of the convex parts (43) need not be uniform. The size or spacing of the protrusions (43) can be appropriately selected to prevent adjacent protrusions (43) from sticking together. However, adhesion between the boiled protrusions (43) may occur.

The elongated shape (42) and the two adjacent protrusions (43) define a groove (47) therebetween, so there is only one groove (47) in the case of the fourth figure. When the face body is bent or twisted, the groove (47) extends along the outer surface (40) and can be bent together. The position of the groove (47) exposes the position of the core of the face body, and compared with the wide flat noodles of similar size, these grooves (47) form a relatively increased area of the outer surface (40) of the face body. A single protrusion (43) can also define an additional groove with the elongated shape (42). As shown in the figure, the convex part (43) can define an additional groove (48) with the end of the elongated shape (42). Therefore, when the creative face body is used in a liquid environment, such as boiling water or soup, the contact area between the face body and the liquid is relatively large, so that the core of the face body is easily heated, and the soup is caused by the grooves (47, 48). The effect of being entrained by the face is better. Although the face body itself may be deformed due to water absorption, the above-mentioned features are still at least partially identifiable.

The fifth figure shows a cross-sectional view of the fourth embodiment of the creative face body, including an outer surface (50) and a cross-section (51). The shape of the section (51) is similar to that of a cloud, which is mainly an elongated shape (52). The elongated shape (52) is defined by a plurality of circles (53) or ellipses partially overlapping or adjacent. As shown in the figure, the elongated shape (52) constitutes the central structure of the face body. The center of these circles (53) is basically on a straight line, but it can also be a curve (such as a C-shape) or even a closed path (such as an O-shape). The intersection of two adjacent circles (53) defines a groove (57). As shown in the fifth figure, the elongated shape (52) has a plurality of grooves (57) spaced apart on both sides. The position of the groove (57) exposes the position of the core of the face body, and compared with the wide flat noodles of similar size, these grooves (57) form a relatively increased area of the outer surface (50) of the face body. Therefore, when the creative face body is used in a liquid environment, such as boiling water or soup, the contact area between the face body and the liquid is relatively large, so that the core of the face body is easily heated, and the soup is covered by the groove (57). The effect of body entrainment is better. Although the face body itself may be deformed due to water absorption, the above-mentioned features are still at least partially identifiable.

The sixth to ninth figures show other embodiments of the authoring. Except for the main distinguishing features, similar details will not be repeated here. The surface shown in the sixth picture is similar to the third picture. It consists of a central shape and eight petals (63) radiating from the central shape, and each petal (63) is formed by an ellipse (64). Part of the definition. The major axis of the ellipse (64) of two adjacent petal parts (63) has an angle of about 45 degrees to form a groove (67) between the two petal parts (63). The seventh figure is also based on an elliptical shaped face, with five petals (73), and each petal (73) is composed of three overlapping ellipses (74), grooves ( 77 and 78) are respectively formed between the adjacent petal parts (73) and the ellipse (74). The face body shown in the eighth figure has eight petals (83), and each petal (83) is formed according to a part of a trapezoid (84), which becomes wider towards the outside and narrower towards the inside. The grooves (87) are formed between the petals (83). The ninth figure is similar to the seventh figure. The petal part (93) can be formed by a part of three overlapping trapezoids (94), and grooves (97, 98) are formed between the petal part (93) and the trapezoid (94). ).

In an experimental example, the face body with grooves on the surface of this creation successfully shortened the boiling time required compared with the traditional face body without grooves. This experimental example refers to the method 66-50 (AACC Method 66-50) in the American Association of Cereal Chemists standard and is modified and executed. For example, but does not include the following methods. Add multiple pieces of fresh noodles with a total weight of 25 grams into 300 ml of boiling water, take out a piece of noodles every 1 minute, and cut small noodles with a thickness of about 3 mm (that is, the height of the noodle column) with a scalpel. Use two glass slides to squeeze the section of the noodles, take two binder clips and fix them at the midpoints of the two long sides of the glass slides to maintain the noodles in a pressurized state, and observe the properties of the pressed noodles in the glass slides.

Next, determine the following items: the time point of transparency characteristics (referring to the time point when the area of the white spot in the center of the noodle occupies 5% of the total extruded noodle area); the time point when the central white point <5% (referring to the area of the white spot in the center of the noodle The time point when the area of the entire extruded noodle area is less than 5%); the time point when the overlap area is constant (compare the area of the extruded noodles at two consecutive times by visual method, and record the continuous time point where the overlap area is similar); the widest dimension is constant Time point (measure the horizontal longest diameter and longest diameter of the extruded noodles with a vernier caliper and take the average, record the continuous time point at which the widest dimension is constant); record the time interval of occurrence under the above four judgment items, and identify these four items The earliest time point (or the time point with the most occurrences) that is recorded, and the time point is determined based on this to be the most suitable cooking time for noodles.

In an experimental example, compare a circular cross-sectional surface body with a diameter of 4.2 mm and a surface body with a cross-sectional shape as shown in the second figure but not exceeding the size range of the circle with a diameter of 4 mm. The best boiling time for the two configurations. The test results indicate that the boiling time for X-shaped noodles in the second figure is about 7 minutes, and the boiling time for round noodles with a diameter of 4.2 mm is about 22 minutes. The X-shaped noodles in this creation are 4.2 mm. Round noodles shorten the boiling time by 15 minutes. The cross-sectional area of a circle with a diameter of 4.2 mm is larger than that of an X-shaped cross-section, which means that the X-shaped cross-sectional surface requires hot water to mature less area, and the hot water conducts heat to the center of the surface faster, so the boiling time is shortened.

The other experimental example compares X-shaped and circular surfaces with similar cross-sectional areas. Choose a round face with a diameter of 3 mm and an X-shaped face with the same cross-sectional area as the most suitable boiling time. The results indicate that the boiling time of X-shaped noodles is 7 minutes, the boiling time of 3 mm round noodles is 15 minutes, and the boiling time of X-shaped noodles is 8 minutes shorter than that of 3 mm round noodles.

In other experimental examples, the face with grooves on the surface of this creation successfully contained more sauce than the traditional face without grooves. Similarly, choose X-shaped and circular surfaces with similar cross-sectional areas. In an experiment, compare a round face with a diameter of 3 mm and an X-shaped face as shown in the second figure. In addition, sesame cold noodle sauce was prepared with soy sauce, water, sesame paste and soybean oil as a thick sauce sample.

The X-shaped and traditional round-shaped noodles of this creation are boiled to the optimum boiling time, then rinse the noodles with running water for 2 minutes to prevent the noodles from gelatinizing, and then drain the water for 1 minute and set aside. Take 120 grams of thick sauce (A) into a beaker, put 40 grams of cooked noodles (B), stir the noodles with chopsticks for 3 minutes, so that the surface of the noodles is evenly covered with the thick sauce. Next, place the noodles on the sieve (the sieve is placed on the container and bowl in advance), and after 2 minutes of leaching the sauce, weigh the beaker, sieve, and container and bowl, and then deduct the empty weight of the above utensils to calculate the consistency. The residual weight of the sauce remaining on the utensil (C), and then the weight of the thick sauce that is weighed is subtracted from the residual weight (AC=D), that is, the weight of the noodles with the thick sauce (D) is calculated. Continue to divide the weight of the noodles with thick sauce by the weight of the noodles and multiply by 100 (D/B*100) to calculate the noodles' thick sauce adhesion capacity, that is, each 100 grams of noodles can be attached How much is the thick sauce.

The test results indicated that the X-shaped noodles had about 11.3 grams of thick sauce, and the 3 mm diameter round noodles had about 5.2 grams of thick sauce. The weight of the X-shaped noodles with the thick sauce was 2.2 times that of the round noodles. The capacity of noodles to adhere to thick sauce is 9.3% for X-shaped noodles (entrainment weight/weight of noodles), and 4.3% for round noodles. The capacity for X-shaped noodles to adhere to thick sauce is 2.2 times that of round noodles. .

In addition, Japanese bonito soy sauce was prepared with soy sauce, water and mirin, as a dilute sauce sample for the aforementioned experiment. The results indicate that the X-shaped noodles in this creation are covered with about 6.9 grams of thin sauce, and the 3 mm diameter round surface is covered with about 3.7 grams. The weight of the X-shaped noodles with the thin sauce is 1.9 times that of the round noodles. The ability of noodles to adhere to thin sauce is 5.7% for X-shaped noodles and 3% for round noodles. The ability of X-shaped noodles to adhere to thin sauce is also 1.9 times that of round noodles. In addition, there are slight differences between the above thick sauce and thin sauce tests. For example, the thick sauce group uses a beaker, and the thin sauce uses a shallow plate; the mixing time is three minutes for the thick sauce group and 30 seconds for the thin sauce group.

Further explain the application of this creation. Taking the second figure as an example, when the width (25) of the petal part (23) becomes narrower and the length (26) increases, especially the length (26) is much larger than the width (25), so the petal part (23) of the face body looks similar In the case of a band shape, the cross section of the face body will become an X-shaped shape (four petal parts), and the petal part (23) is given the function of bending and wrapping. Accordingly, the X-shaped surface body can be used to fill the filling into the groove (27) and connect and cover with the adjacent petal parts (23) (for example, the filling is enclosed in two adjacent petal parts (23) Between) to form other pasta. Alternatively, the filling can be simply filled into the groove (27), but not closed by the petal part (23), which means that the filling is sandwiched between the two petal parts and is not completely closed. status. Furthermore, the fillings filled into the grooves (27) can also be covered with a single petal. For example, the four petals of the X-shaped face body can be covered with the fillings, and each petal part can be connected to the center of the face body or Self-contained to form other pasta. In other words, the X-shaped face body has applications for processing and forming, especially the processing refers to the face body that has not been boiled in water. Of course, other shapes with more petals than the X shape are also feasible.

To sum up, in addition to the novel structure of the face body with grooves on the surface of the creation, the use effect produced by the face body is indeed different from that of traditional noodles, thus reflecting the added value of the noodles.

Although some details have been used to describe the foregoing creation for a clear understanding, we will understand that specific changes and modifications can be implemented within the scope of the patent application. Therefore, the above embodiments are only for illustration and are not limited, and this creation is not limited to the details described here, but can be modified under the scope of the additional patent application and equivalents.

10: Outer surface 11: profile 20: Outer surface 21: Section 22: Center shape 23: Petal Department 24: chamfer 25: width 26: length 27: Groove 30: Outer surface 31: Section 32: Center shape 33: petal part 34: round 35: width 36: length 37: groove 38: Groove 40: outer surface 401: first surface 402: second surface 41: Section 42: elongated shape 43: Convex 47: groove 48: groove 50: Outer surface 51: Section 52: elongated shape 53: round 57: groove 63: Petal Department 64: oval 67: groove 73: petal part 74: Oval 77: groove 78: groove 83: Petal Department 84: trapezoid 87: groove 93: Petal Department 94: Trapezoid 97: groove 98: groove

Refer to the following diagrams and descriptions to further understand this creation. Non-limiting and non-exhaustive examples are described with reference to the following drawings. The components in the drawings do not have to be actual sizes; the focus is on explaining the structure and principles.

The first figure shows the main structure of a one-sided body.

The second figure shows the first embodiment of this creation.

The third figure shows the second embodiment of this creation.

The fourth figure shows the third embodiment of this creation.

The fifth figure shows the fourth embodiment of this creation.

The sixth to ninth figures show other embodiments of this creation.

30: Outer surface

31: Section

32: Center shape

33: petal part

34: round

35: width

36: length

37: groove

38: Groove

Claims (13)

A surface body having an outer surface and a cross section, characterized in that the outer surface of the surface body comprises: a plurality of outward protrusions formed on the outer surface separated from each other; and a plurality of grooves defined in the outer surface And so on between the outward protrusions, thereby increasing the contact area of the surface body and a liquid. The surface body according to claim 1, wherein the shape of the cross-section is defined by a central shape and a plurality of petals radiating and extending from the central shape. The surface body according to claim 2, wherein the shape of each of the petals has two partially overlapping circles, and the two overlapping circles define a groove on the outer surface. The surface body according to claim 2, wherein the shape of each of the petals is defined by a part of an ellipse. The surface body according to claim 2, wherein the shape of each of the petals is defined by a part of a plurality of ellipses, and any two of the ellipses are partially overlapped. The surface body according to claim 2, wherein the shape of each of the petals is defined by a part of a trapezoid. The face body according to claim 2, wherein the shape of each of the petals is defined by a part of a plurality of trapezoids, and any two of the trapezoids are partially overlapped. The surface body according to claim 1, wherein the shape of the cross-section is composed of an elongated shape and a plurality of convex portions extending from one side of the elongated shape, and the convex portions are separated by a pitch Therefore, the elongated shape and the protrusions jointly define a groove. The surface body according to claim 1, wherein the shape of the cross-section is defined by an elongated shape having a plurality of partially overlapping or adjacent circular or elliptical shapes. The face body according to claim 1, wherein the grooves extend along the outer surface and are parallel to each other. The surface body according to claim 1, wherein the outer surface has a first outer surface and a second outer surface, the first surface and the second surface are parallel, and the second surface extends with a plurality of convex portions , The second surface and the protrusions jointly define a groove. A surface body having an outer surface and a cross section, characterized in that the outer surface of the surface body comprises: a plurality of outward protrusions formed on the outer surface separated from each other; and a plurality of grooves defined in the outer surface Etc. between the outward protrusions to increase the contact area between the face body and a liquid, The cross-sectional shape is composed of an elongated shape and a plurality of protrusions extending from one side of the elongated shape, and the protrusions are separated by a distance, whereby the elongated shape and the plurality of protrusions The protrusions collectively define a groove. A surface body having an outer surface and a cross section, characterized in that the outer surface of the surface body comprises: a plurality of outward protrusions formed on the outer surface separated from each other; and a plurality of grooves defined in the outer surface Etc. between the outward protrusions to increase the contact area between the face body and a liquid, The shape of the cross-section is defined by an elongated shape, and the elongated shape has a plurality of partially overlapping circles or ellipses.

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