TWM614520U - Improved structure of quick-cooking noodles (2) - Google Patents

Abstract

An improved structure (2) of quick-cooking noodles mainly includes a noodle body and at least one rib. Wherein, the noodle system has a strip structure and is flat; the ribs are arranged along the long side direction of the noodle body and are arranged on one side of the noodle body. Wherein, the width of the protruding rib is equal to the width of the strip body on both sides of the protruding rib, and the height of the protruding rib is equal to the height of the noodle body. The noodle body is dried into quick-cooking noodles to produce wrinkles and waves, so that the quick-cooking noodles shorten the cooking time and increase the bite texture of the noodles after they are cooked, so that the soup or seasonings can adhere Apply to wrinkles and wavy lines to add flavor to food.

Description

Improved structure of quick-cooking noodles (2)

This creation is about an improved structure of quick-cooking noodles (2), especially an improved structure of quick-cooking noodles that can shorten the cooking time of noodles and increase the bite taste when the noodles are cooked and eaten.

Press; in our daily life, noodles have become another staple food besides rice. Because noodles are relatively simple to cook, no complicated cooking skills are needed, and democracy problems can be solved in a short time. In particular, there are quite a variety of quick-cooked noodles on the market, which can be completed in a simple and fast cooking process, so they are widely welcomed by consumers.

However, the general existing noodles have different thicknesses in pursuit of different tastes. As shown in Figure 1, the rectangular noodle 1 is set to the thicker thickness, or as shown in Figure 2, the round noodles 2 Set a thicker round diameter, and whether it is a thicker flat noodles or a rounded noodles with a larger round diameter, it is mainly for the pursuit of different taste (commonly known as chewy, Q degree, so that the noodles have more bite Although these noodles can meet the taste requirements of consumers, they make the internal noodles mature longer than the external ones, which will cause the problem of difficulty in cooking and make the cooking time unable to be shortened. However, if the cooking time is too long, it may cause the noodles to be soft and not tasteful (chewiness, Q), making the taste and time of the noodles unable to be balanced. This may affect the sales of products for the fast-paced modern life. In view of this, the applicant, after continuous research and experimentation, came up with an improved structure for quick-cooking noodles, which can shorten the cooking time of the noodles and increase the bite texture of the noodles after they are cooked.

The main purpose of this creation is to provide an improved structure for quick-cooking noodles (2), which can shorten the cooking time of noodles and increase the bite texture of the noodles after they are cooked.

The aforementioned improved structure (2) of quick-cooking noodles includes a noodle body and at least one rib. Wherein, the noodle system has a strip structure and is flat; the ribs are arranged along the long side direction of the noodle body and are arranged on one side of the noodle body. Wherein, the width of the protruding rib is equal to the width of the strip body on both sides of the protruding rib, and the height of the protruding rib is equal to the height of the noodle body. The noodle body is dried into quick-cooking noodles to produce wrinkles and waves, so that the quick-cooking noodles shorten the cooking time and increase the bite texture of the noodles after they are cooked, so that the soup or seasonings can adhere Apply to wrinkles and wavy lines to add flavor to food.

The improved structure (2) of the aforementioned quick-cooking noodles, wherein the width of the rib is set to 1 mm, and the width of the body of the two sides of the rib is set to 1 mm.

The improved structure (2) of the aforementioned quick-cooking noodles, wherein the height of the rib is set to 0.6mm, and the height of the noodle body is set to be 0.6mm.

Please refer to Figures 3 and 4 at the same time, which are the three-dimensional and three-dimensional views of this creation after molding. As shown in the figure, this creation system includes a noodle body 3 and at least one rib 31. Wherein, the noodle body 3 is extruded and formed by a die, and has a strip structure and a flat shape with protruding ribs 31. In this embodiment, the formed noodle bodies 3 are arranged in a continuous top and bottom reverse arrangement to form a plurality of noodle bodies 3.

The rib 31 is arranged on one side of the noodle body 2 along the long side of the noodle body 3. The width of the rib 31 is equal to the width of the rib body 3 on both sides of the rib 31. The height of the rib 21 is Equal to the height of the noodle body 2.

With the aforementioned structure, when the noodle body is dried into quick-cooking noodles, it produces wrinkles and waves, and changes to another shape, so that the quick-cooked noodles form a multi-angle heating area during cooking. Quick-cooking noodles can shorten the cooking time, and can be fully cooked. The cooked noodles can increase the bite texture (chewiness, Q degree), and the soup or seasoning can be attached to the wrinkles and wavy lines. To add flavor to food.

Please refer to Figure 4, which is a cross-sectional view of this creation. As shown in the figure, the width of the rib 31 of the noodle main body 3 of this creation is the width of the large rib 31 on both sides of the rib main body 3, and the height of the rib 31 is equal to the height of the noodle main body 3. In this embodiment, the width W1 of the rib 31 is set to 1 mm, and the width W2 of the body 3 on both sides of the rib 31 is preferably 1 mm; the height H1 of the rib 31 is set to 0.6 mm, and the noodle body The height H2 of 3 is set to 0.6mm as the best. Compared with the traditional noodles with a thicker shape than those shown in Figs. 1 and 2, the entire volume has not changed, but the noodle body 3 is thinner than the traditional noodles. Therefore, when the noodles are cooked and eaten, the volume does not change, so they can maintain a certain bite texture (chewiness, Q degree).

Please refer to Figure 5, which is a three-dimensional view of the quick-cooked noodles made by drying. As shown in the figure, after the creation is dried to make quick-cooking noodles A, the entire noodle body 2 can be dried and curled, and because the noodle body 3 is provided with a rib 31, the noodle body on both sides of the rib 31 3 is thinner than the rib 31, so it will curl after drying to form wrinkles 32 and wavy lines 33, which is convenient for packaging and storage, and is easy to take when eating.

During the cooking process of the aforementioned creation, in addition to the multi-angle heating area formed by the wrinkle 32 and wavy 33 shapes, since the two sides of the noodle body 2 will first form a more easily heated position, the noodle body 3 will be separated from both sides. It is cooked inward, which can shorten the cooking time, and avoid the situation that the edges of the noodle body 3 are cooked but the middle part is not cooked, or the middle part is already cooked and the edges are too soft. The cooked noodles maintain a certain taste (Q degree), and the soup or seasoning can be attached to the wrinkles 32 and wavy lines 33 to add flavor to the food.

The foregoing embodiments are merely illustrative of the preferred implementation of this creation, rather than limiting the scope of this creation. All minor modifications and changes will still not lose the essence of this creation, nor deviate from the spirit of this creation.

In summary, this creation uses a flat noodle body and a rib on the surface of the noodle body to form an improved structure for quick-cooking noodles (2). The cooking time of the noodles can be shortened, and the bite texture of the noodles after being cooked can be increased. For a practical design, it is truly a creation of novelty. I file an application for a patent according to the law. I pray that the Bureau will review it and grant the patent as soon as possible, which is very convenient.

1: Flat noodles 2: round noodles 3: The noodle body 31: convex rib 32: Wrinkles 33: Wave pattern A: Quick cooking noodles W1: rib width W2: width of noodle body H1: Height of convex rib H2: Height of noodle body

Figures 1 and 2 are perspective views of conventional noodles. Figure 3 is a three-dimensional view of this creation after molding. Figure 4 is a three-dimensional view of this creation. Figure 5 is a cross-sectional view of this creation. Figure 6 is a three-dimensional view of the quick-cooking noodles made by this creation after drying.

3: The noodle body

32: Wrinkles

33: Wave pattern

A: Quick cooking noodles

Claims (3)

An improved structure for quick-cooking noodles (2), comprising a noodle body and at least one rib, wherein the noodle system has a strip structure and is flat; the rib is along the long side of the noodle body , Set on one side of the noodle body, the width of the rib is equal to the width of the noodle body on both sides of the rib, the height of the rib is equal to the height of the noodle body; for the noodle body to be dried Wrinkles and waves are produced in the process of quick-cooking noodles, which shortens the cooking time of quick-cooked noodles and increases the bite texture of the noodles after being cooked, so that the soup or seasoning can adhere to the wrinkles and wavy lines. , In order to increase the flavor of food. The improved structure (2) of quick-cooking noodles according to claim 1, wherein the width of the rib is set to 1 mm, and the width of the noodle body on both sides of the rib is preferably set to 1 mm. The improved structure (2) of quick-cooking noodles according to claim 1, wherein the height of the protruding rib is set to 0.6 mm, and the height of the noodle body is set to 0.6 mm.

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