JPH08214809A - Perforated noodles - Google Patents

Abstract

(57) [Summary] [Purpose] The purpose is to process noodles, which contributes to a reduction in boiled work cost, a good texture, and improved health maintenance. [Structure] Processing a hole 2 near the center of a strip-shaped noodle 1 [Effect] Boiling time is shortened, leading to cost reduction. Because the noodles have a large cross-sectional area, the surface has a flat and smooth texture, and the noodles that do not easily boil tend to have a long-lasting texture. The noodle soup and noodles are integrated, and even if the soup is low in salt, a good taste can be obtained, and the salt in the soup can be reduced, which contributes to maintaining and improving health.

Description

Detailed Description of the Invention

A perforated noodle characterized in that a hole is formed in the vicinity of the center of a strip-shaped noodle.

[Industrial application] Demand for noodles in Japan is an important food that is indispensable along with cooked rice. However, it is related to expanding the demand for noodles and eating healthy wheat.

[0002]

2. Description of the Related Art There are many kinds of conventional noodles. However, the shape of the noodles themselves is, in the case of mass production, the surface cut out from a grooved roll called cutting teeth,
Or, it was a circular uniform noodle. In addition, this noodle was subjected to a process called thickening or thinning called a hand fir tree.

[0003]

In the case of noodles having a large cross-sectional area, it takes a long time to boil them, resulting in a large fuel cost and working time.

Since the surface area of a noodle having a large cross-sectional area is smaller than the surface area of somen such as somen, the noodle having a larger cross-sectional area has a lesser amount of soup sauce attached to the noodle itself, and the noodles have a larger area. When I do, the noodles and the soup become disjointed. Therefore, in order to make delicious noodles with a large cross-sectional area, it was necessary to increase the salt content of the soup sauce.

According to the present invention, noodles having a large cross-sectional area have a smooth surface and a smooth texture, and take advantage of the good characteristics that they do not easily boil, while reducing the time required for boiling and combining the noodles with the soup sauce. The purpose is to process good noodles.

[0006]

In order to achieve the above object, a perforated noodle is characterized in that a band-shaped noodle is perforated in the vicinity of the center in the noodle manufacturing process. The length of the noodles is arbitrary.

If the above holes are too large, not only the slippery feeling is impaired, but also the noodles are boiled and the noodles are cut. The effect of the hole itself disappears, such as the soup that can not enter in a small hole.

[0008]

[Operation] When the noodles are boiled by the action of the holes made in the noodles, hot water enters the holes and rises from the round hole,
Moreover, the noodles can be boiled from the surface as in the past.

In the noodles that have been boiled, the soup is inserted into the holes and taken into the noodles.

Since the noodles have a large cross-sectional area, the surface is flat and has a smooth texture, and the noodles do not easily boil.

[0011]

EXAMPLE An example will be described with reference to the drawings. In FIG. 1, a strip-shaped noodle 1 is inserted into the strip-shaped noodle 1 from above the noodle to form a hole 2. This processing is repeated until the shape shown in FIG. 1 is obtained.

[0012]

[Effects of the Invention] When boiled by the action of the holes opened in the noodles, hot water enters the holes and boil up from the round hole, and as in the conventional case, the noodles also boil from the surface to form a synergistic effect. It saves time and costs.

[0013] In the boiled noodles, since the soup is introduced into the holes and taken into the noodles, it becomes integrated with the noodles, and a good taste can be obtained even with soup having a low salt content. This effect contributes to the maintenance and improvement of health because the salt of soup can be reduced.

In addition to the above effects, the noodles having a large cross-sectional area give a flat texture and a smooth texture, and since the noodles do not easily boil, the freshly cooked texture lasts for a long time. .

[Brief description of drawings]

FIG. 1 is a perspective view.

FIG. 2 is a sectional view.

[Explanation of symbols]

 1 noodle 2 holes

Claims (1)

[Claims] 1. A perforated noodle characterized by having a hole formed near the center of a strip-shaped noodle.