JPH03280849A - Noodles with groove - Google Patents

Abstract

PURPOSE:To obtain the title noodle strips being short in boiling time therefor, each having a pair of grooves which is closed after cooking and with good appearance by providing a pair of grooves oppositely from two diagonal tops of the strip toward the another diagonal line of the strip whose form of cross section is parallelogram. CONSTITUTION:A noodle strip in which dimensional ratio of long side (l) to short side (m) of cross section face thereof is (2:1) to (3:2) (preferably having 2-6mm long side (l) and 1.0-3mm short side (m)) is used and a pair of grooves is oppositely provided from two diagonal tops (Band D) toward another diagonal line (A to C) in the cross section face of the noodle strip, to be point- symmetrically to the cross over point (0) of the two diagonal lines((A-C) and (B-D)) as the center point, thus prepared the objective noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to grooved noodles having grooves extending in the longitudinal direction of the noodle strings. More specifically, the present invention relates to grooved noodles in which a pair of grooves are provided in a longitudinal direction at specific positions of noodle strings having a parallelogram cross section.

[Prior art] Various types of noodles such as udon, Chinese soba, Japanese soba, somen, hiyamugi, and pasta are commonly used, and these include dried noodles, fresh noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles, etc. It is distributed and sold in the form of There are differences in whether the cooking is done at home, in a restaurant, or in a factory, but in either case, heating such as boiling is necessary to make the final edible noodles. is necessary. In particular, with the recent trend toward instant eating, there is a tendency to prefer noodles that require short boiling times, such as boiling.

For this reason, various research and development efforts have been made to develop noodles that require shorter cooking times such as boiling.
2) Making the noodle strings thinner (3) Making holes in the core of the noodles (
4) A method of adding starch or the like to the noodle filling is known. However, although the noodles produced by methods (1) to (4) are shortened to some extent in the heating cooking time such as boiling, it is still not sufficient, and moreover, the texture is often deteriorated, and the cooking time is shortened to some extent. Some require complex and time-consuming manufacturing processes.

Therefore, in order to improve the conventional techniques such as those described in (1) to (4) above, attempts were made to make grooves or cuts in the noodle strings (Japanese Patent Laid-Open No. 134036, No. 58). 175459), and the present applicant also developed and filed an application for a grooved extrusion layer (Japanese Patent Application Laid-Open No. 60-6172). Although such noodles with grooves or cuts in the noodle strings are improved compared to the noodles according to (1) to (4) above, the grooves of the noodles do not close after cooking such as boiling, and the appearance is inferior. In some cases, the texture is not uniform, and in some cases the grooves become clogged after cooking, the shortening of the cooking time is still insufficient.

[Contents of the Invention] The present inventors have discovered that after cooking such as boiling, the grooves are closed and the appearance is good, the cooking time is short, and the texture is uniform and good. With the aim of obtaining noodles, further research has been carried out on grooved noodles.

As a result, the cross-sectional shape of the noodle strings was made into a parallelogram, and two
By providing a pair of grooves perpendicularly from one apex to the other diagonal along the length of the noodle strings, the cooking time for boiling etc. can be shortened, and the grooves are closed in appearance, resulting in more chewy elasticity. The present invention was completed based on the discovery that noodles having a uniform and good texture can be obtained.

That is, the present invention provides for noodles whose cross-sectional shape is a parallelogram, with a pair of grooves extending from two vertices located on both sides of one diagonal of the parallelogram toward the diagonal. This is a type of noodle with grooves that is characterized by having vertical grooves.

Therefore, in the present invention, the cross-sectional shape of the noodle strings before providing the grooves may be a parallelogram, and specifically, it may be a rectangle, square, rhombus, or other parallelogram. Among these, noodles having a rectangular cross-sectional shape provided with the above-mentioned grooves are particularly preferred.

Furthermore, it is preferable that the pair of grooves be provided symmetrically with respect to the intersection of the two diagonal lines as the center point, but the grooves are not limited thereto.

In order to make it easier to understand the content of the present invention, the present invention will be specifically explained using drawings for the case where the cross-sectional shape of the noodle strings is rectangular before grooves are provided. It is not limited to those of

In the case of noodles with a rectangular cross-sectional shape as shown in Figures 1 to 3,
The dimensions of the long side and short side of the rectangle are not particularly limited, but the ratio a:m of the long side and short side is approximately 2:1 to 3:
A range of 2 is desirable from the viewpoints of shortening cooking time such as boiling, uniform texture, prevention of vertical cracking of noodle strings, and ease of production. The long side and short side dimensions may vary depending on the type of noodles, etc., but usually the long side dimension (ff) is approximately 6 m.
m or less, preferably about 3 mm or less and 6 mm, and the short side dimension (m) is preferably about 3 mm or less, preferably about 1.0 mm to about 3 mm. In this case, the four corners of the rectangular cross section do not have to be strictly at right angles, and may be somewhat rounded.

In the grooved noodles of the present invention, two vertices (
It is preferable to provide a pair of grooves perpendicularly from B, D) toward the diagonal line (A-C) symmetrically with the intersection (○) of the two diagonal lines as the center point (here, rA-CJ is the point A straight line connecting point A and point C, and the same applies hereafter).

The groove is located at the apex (B) as shown in FIGS. 1 and 3.

D) is located between the groove openings (F-G), or between the groove openings (F-G) as shown in FIGS. 2 and 4.
One end of G) CG) coincides with the vertex (B, D) and the other end (F)
It is best to provide the apex (B,
D) is located between the groove openings (F-G), especially when the center of the groove opening (F-G) is located at the apex (B, D).
) to the diagonal line (A-C) or on the long side. On the other hand, as shown in FIG. 5, one end (G) of the groove opening (FG) is at the apex (B).

If the other end (F) is located on the short side in line with D), the effect of shortening the cooking time such as boiling will be small, and the texture will be uneven, which is not preferable.

In the present invention, "from the vertices (B, D) to the diagonal (A
"-C)" means "to provide a groove perpendicularly toward the groove opening (
From each end (F, G) of the diagonal line (A-C
), or any position between the two perpendicular lines (for example, in the case of Figure 4) This means that the bottom (E) of the groove is located at (for example, in the case of FIGS. 1 to 3). In that case, the bottom (E) may be located before the diagonal (A-C), on the diagonal (A-C), or beyond the diagonal (A-C). It's okay.

In addition, the cross-sectional shape of the groove may be a shape that converges from the groove opening toward the bottom (for example, a V-shape as shown in FIGS. 1 and 4), or a shape that has approximately the same width from the groove opening to the bottom. (For example, a U-shape as shown in FIG. 2 or a rectangle as shown in FIG. 3) is preferable. In this case, the two grooves may have the same shape or different shapes, but in order to obtain a uniform texture, it is desirable that the two grooves have the same shape.

On the other hand, if the middle or bottom of the groove is wider than the groove opening, the groove may be difficult to close after cooking, or only the groove opening may be blocked while leaving a void inside the noodles. This is not desirable as it gives a poor sense of taste.

Furthermore, the groove depths CB-E, D-E) are the same as the apex (B).

The perpendicular line drawn from D) to the diagonal line (A-C) is the long side (A-
D, B-C) and the intersecting point (H) (B-H,
D-H) is preferably about 50 to 75% from the viewpoint of shortening the heating cooking time such as boiling, texture of the noodles, and preventing vertical cracking of the noodle strings, etc. If it is less than 50%, the heating cooking time On the other hand, if it is greater than 75%, the noodle strings tend to crack vertically. In addition, the dimension of the groove opening (FG) is preferably about 20 to 30% of the long side dimension; if it is smaller than 20%, the effect of shortening the cooking time will be small, while if it is larger than 30% After cooking, the grooves do not close, resulting in poor appearance and uneven texture.

The grooved noodles of the present invention can be produced by extruding the dough through a die having a die hole corresponding to the cross-sectional shape of the grooved noodles of the present invention, or by extruding the dough through a die having groove-forming protrusions, for example as shown in FIG. It can be manufactured by cutting out noodle strips with a cutting blade such as the above, but the manufacturing method is not particularly limited.

The grooved noodles of the present invention include pasta such as spaghetti and noodles, and noodles such as udon and hiyamugi.

Furthermore, the grooved noodles of the present invention can be made from any of the materials conventionally used in the production of pasta and noodles, such as durum wheat semolina, ordinary wheat or strong wheat 7alina, and ordinary wheat flour. It is manufactured by adding other additives (for example, starches, eggs, vegetables, salt, vitamins, minerals, etc.) to any main ingredient such as , strong wheat flour, medium wheat flour, etc., as necessary.

The grooved noodles of the present invention can be distributed, sold, stored, etc. as fresh noodles, dried noodles, steamed noodles, boiled noodles, instant noodles, or frozen noodles depending on the purpose.

[Effects of the Invention] The grooved noodles of the present invention reduce the cooking time such as boiling to about 72 minutes compared to noodles without grooves, and to about 2/2 compared to conventional grooved noodles. At the same time, after cooking such as boiling, the grooves appear to be closed, giving it a good appearance, and it has a uniform and good texture with a chewy texture. The chewy, elastic, uniform, and good texture of the grooved noodles of the present invention is comparable to or better than that of conventional noodles without grooves.

Next, the present invention will be explained in detail with reference to Examples, but the present invention is not limited thereto.

Example 1 3.5 kg of 6% saline solution was added to 10 kg of all-purpose wheat flour, and the mixture was mixed for 10 minutes using a horizontal mixer [manufactured by Tokyo Menki Co., Ltd.]. This dough was subjected to composite treatment twice and rolling treatment five times to produce noodle strips with a thickness of 1.5 mm.

This noodle strip is passed through a cutting blade consisting of a pair of rolls (2, 2) having a V-shaped protrusion (1) shown in FIG.
Grooved noodles having a cross-sectional shape as shown in the figure were obtained. The grooved noodles were dried for 1 hour at a temperature of 20°C and a humidity of 80%, and then dried for 16 hours at a temperature of 30°C and a humidity of 75% to obtain dried grooved noodles with a moisture content of 13.5%. Ta. This grooved dry noodle has a long side length (4) of 2.7 mm,
The short side length (m) is 1.6mm, the groove opening (FG) is 0-55mm, and the groove depth (D-E) is 1.2mm.
Met.

100 g of these grooved dried noodles were immersed in 112 g of boiling water until it became edible for the time shown in Table 1 below, and the texture and appearance of the resulting boiled noodles are shown in Table 2 below. Ten panelists were asked to evaluate according to the evaluation criteria, and the average value was taken.

Example 2 The procedure was the same as in Example 1 except that the cutting blade in Fig. 7 was replaced with a cutting blade having a U-shaped protrusion, and the length of the long side a) was 2.
．． 7mm, short side length (m) is 1.6++ua.

Grooved with a cross-sectional shape as shown in Figure 2, which has a U structure groove with a groove opening dimension (F-G) of 0.55tm and a groove depth (D-E) of 1.2m+n. Dried noodles were produced.

This grooved dryer! 1100g of boiling water as in Example 1
The appearance and texture of the obtained boiled noodles were evaluated in the same manner as in Example 1 at the time shown in Table 1 below until they became edible in I2.

Comparative Example l Instead of the cutting blade having the V-shaped protrusion in Example 1, a V-shaped protrusion was used.
A rectangular cross section with a long side dimension (12) of 2.7 mm and a short side dimension (m) of 1.6 mm was prepared in the same manner as in Example 1 except that a cutting blade without any letter-shaped protrusions was used. Dried noodles without grooves were produced.

As in Example 1, 100 g of these dried noodles were immersed in boiling water (LA) until it became edible at the time shown in Table 1 below.
The appearance and texture of the obtained boiled noodles were evaluated in the same manner as in Example 1, and the average value was taken.

Comparative Example 2 Used in Example 1 I: Instead of the cutting blade, a cutting blade was provided in which a V-shaped protrusion was provided extending perpendicularly from one long side of the rectangular cross section to the opposite long side. The other parts used were the same as in Example 1, and the long side dimension (12) was 2.7 mm.
The short side dimension (m) is 1.6 mm, the groove opening dimension (F-G
) was 5.5 mm, the groove depth (1-E) was 1.0 mm, and the dimension A-F was 0.4 mm. Grooved dried noodles were produced having the cross-sectional shape shown in FIG.

As in Example 1, 100 g of these dried noodles were immersed in boiling water (LA) until it became edible at the time shown in Table 1 below.
The appearance and texture of the obtained boiled noodles were evaluated in the same manner as in Example 1, and the average value was taken.

The results of Examples 1 and 2 and Comparative Examples 1 and 2 are shown in Table 1 below.

)〈-1Table-1] Example Boiling time (minutes) Texture Appearance Example 1 5.0 4.4 5.0 Example 2 4.0 4.2 4.8 Comparative example 1 12.0 4. 5 5.0 Comparative Example 2 7.0 2.8 2.8 [Table-2] Texture of boiled noodles Evaluation Contents 5... Elasticity, uniform texture, very good 4... Good elasticity, texture is almost uniform 3... Elasticity, but texture is slightly uneven and uneven 2... Slightly elastic, but texture is uneven and uneven l...・Appearance of boiled noodles with no elasticity and poor texture 5: The grooves are completely closed, and the appearance is very good 4
...Groove is almost closed in appearance, good 3...Groove is partially closed, slightly poor 2...Groove is quite open, poor ■...Groove is completely closed From the results shown in Table 1 above, which are in an open state and are very poor, the grooved noodles of the present invention are provided with grooves perpendicular to the diagonal line from the apex A of the rectangular cross section and point symmetrical to the intersection of the two diagonals. C: Good results despite requiring shorter boiling time than conventional grooved noodles and conventional grooved noodles in which grooves are vertically formed from one 5 sides of a rectangular cross section to the opposite long side. It can be seen that the noodles are made from reeds that have a unique texture and appearance.

Example 3 In Example 1, except that the size of the V-shaped protrusion of the cutting blade was changed, the length of the long side (a) and the size of the short side were set as shown in Table 3 below. (m), groove opening dimension (F
Grooved dried noodles (a) to (c) having the cross-sectional shape shown in FIG.

100 g each of these grooved dry noodles (a) to (c) were boiled in boiling water LA for the time shown in Table 3 below until they became edible in the same manner as in Example 1. The texture and appearance of the noodles were evaluated in the same manner as in Example 1.

The results are shown in Table-3.

[Table-3] Dimensions of each part (am) Long side dimension 2.7 2.7 2.7 Short side dimension 1.6 1.6 1.6 Groove opening dimension CF-G) 0.8 0.4 1. 0 groove depth (D
-E) 1.4 0.6 1.4
Boiling time (minutes) 4 9 3.5 servings
Feeling 4.2 4.4
1.5 Appearance 4.7
4.8 2.2

[Brief explanation of the drawing]

1 to 4 are diagrams showing the cross-sectional shape of the grooved noodles of the present invention. FIG. 5 and FIG. 6 are diagrams showing the cross-sectional shape of grooved noodles other than the present invention. FIG. 7 is a diagram showing an example of the cross-sectional shape of a cutting blade suitable for producing the grooved noodles of the present invention.

Claims (1)

[Claims] For noodles whose cross-sectional shape is a parallelogram, a pair of grooves are provided perpendicularly from two vertices located on both sides of one diagonal of the parallelogram toward the diagonal. Grooved noodles featuring