JP4606387B2 - Grooved spaghetti - Google Patents

Description

  The present invention relates to a grooved spaghetti, and more particularly, a grooved spaghetti that does not reduce the productivity of the spaghetti, and more specifically, during the manufacture of the spaghetti, for example, during the conveyance process or package weighing, respectively, automatic conveyance or automatic weighing is facilitated. It relates to grooved spaghetti that is possible.

  Conventionally, industrially produced pasta such as spaghetti has been extruded from a die having an alloy piece. The spaghetti obtained in this way has a good source paste, but in the pressing process during the production of spaghetti, the spaghetti surface is damaged by the alloy piece, and powder is generated on the spaghetti surface. In the spaghetti cutting step, a part of the powder generated on the surface of the spaghetti is peeled off, and the working environment is deteriorated. Therefore, it is necessary to install equipment for removing the powder. In addition, the spaghetti surface may be damaged, or a portion of this powder may adhere to the spaghetti surface, causing clogging during transport of spaghetti or reducing the transport capacity even when clogging does not occur. is there.

  In order to solve the problems that occur when manufacturing spaghetti using a die having such an alloy piece, extrusion from a die having a piece made of polyfluorinated ethylene resin with very little surface friction, The method of obtaining spaghetti is generally performed. The spaghetti obtained by using a piece made of polyfluorinated ethylene resin has a smooth surface layer and does not generate powder on the surface. Therefore, the problem that a part of the powder generated on the surface of the spaghetti in the cutting process is not peeled off, and the problem that the working environment is deteriorated is solved. In addition, the problem that clogging occurs when the spaghetti is transported or the transport capability is reduced even when the spaghetti is not transported is solved.

  However, both the spaghetti obtained using an alloy piece and the spaghetti obtained using a piece made of a polyfluorinated ethylene resin take a long time to reach the eating state as the diameter increases. Various techniques for producing noodles such as spaghetti having grooves and cuts in the longitudinal direction have been proposed in order to shorten the boiling time.

  For example, in Patent Document 1, as a noodle having a notch, “the raw material powder is kneaded with water and formed into a long rod shape, and then the starch is alphanized or dried without alphatization. Dried noodles having at least one cut along the longitudinal direction of the noodles are disclosed, and the effect of the noodles is described as “... boiled dry noodles such as dried noodles or instant noodles”. It has the effect that the noodles can be made thick like noodles without increasing the time or the restoration time. ”(Claims of Patent Document 1 and page 2, lower left column, line 18 to (Refer to line 6 in the lower right column).

  Patent Document 2 discloses a method for producing a noodle having a groove: “In a method for producing noodle foods by extruding a kneaded dough from a nozzle of an extruder to make a noodle wire, a protrusion is provided around the opening of the nozzle hole, Discloses a method for producing a noodle food characterized by extruding a noodle wire having a recess formed by the protrusions in the longitudinal direction from a nozzle, and the effect of this method is described as follows. By having a recess, the surface area becomes large and the inner depth of the recess is close to the center of the noodle line, so it can be boiled in a short time compared to the conventional one, and seasoning is also short, Furthermore, it is described that the taste can be soaked well into the center. Moreover, when the food is eaten, the soup is attached to the recess, so that the taste is improved. " See page, lower right column, line 19 - page 2, upper left column, line 5).

  Further, Patent Document 3 discloses a spaghetti-type pasta having three deep grooves, and Patent Document 4 discloses a spaghetti having four deep grooves. The heating time reduced to 65% or more with respect to the time required for heating the non-hollow spaghetti of the cross section (heating time 6-7 minutes), ... "(see paragraph [0006] of Patent Document 3)," Artisan Spaghetti can be provided easily and quickly without the need for a skill, and the aldente can be obtained.The time for boil-up can be shortened in half, and the shape of the cross-section of the boil-up is almost circular like a normal spaghetti It is possible to provide a spaghetti in which a good texture (aldente) with a slight core remaining is obtained and the sauce is easily attached during cooking and eating. "It is described that (paragraph Patent Document 4 [0006] by reference).

  Thus, all of the conventional techniques for producing noodles such as spaghetti having grooves and cuts have an object of the invention to improve the sauce paste with respect to spaghetti and the like and to boil it in a short time. In order to achieve these objects, in the inventions described in Patent Documents 1 to 4, the number of grooves and cuts is small, and the grooves and cuts are formed large or deep with respect to the noodle strings. . Therefore, when these spaghetti and the like are boiled, it cannot be said that they have a texture with a columnar feeling peculiar to spaghetti and a smooth feeling of the surface layer.

  On the other hand, when manufacturing grooved spaghetti, a method of extruding and forming the raw material from the die after the raw material is charged is generally employed. In the drying process for drying spaghetti, the cutting process for cutting the dried spaghetti, the transporting process for transporting the cut spaghetti to the packaging process, and the packaging process for packaging the cut spaghetti, various problems occur because the spaghetti has grooves. Has occurred.

  For example, in the above drying process, the spaghetti is bent, the spaghetti is bitten, or the spaghetti is brought into close contact with each other, thereby causing a problem in productivity. Moreover, in the said conveyance process and the said packaging process, there exists a problem that spaghetti itself does not flow smoothly in an automatic line, when the noodle strings surface of spaghetti mutually interferes.

Japanese Patent Laid-Open No. 58-175559 JP-A-4-207166 JP-A-4-21337 JP 2001-17104 A

  This invention makes it the subject to provide the spaghetti with a groove | channel which eliminated such a conventional problem, ie, the spaghetti with a groove | channel which was excellent in productivity and transportability.

  As a result of various studies to solve the above problems, the present inventors have completed the present invention by contriving the surface shape of the spaghetti product.

That is, the present invention is a grooved spaghetti having 8 to 14 grooves formed along the central axis direction on the outer peripheral surface, and the distance between adjacent grooves is the opening of any groove. It is larger than the width and is larger than 1.0 times and not larger than 2.0 times with respect to the opening width of any groove . In any groove, the groove opening width is 0.20 to 0.30 mm. in and Ri depth 0.03 to 0.15 mm der grooves, the grooves are formed at substantially equal intervals on the outer peripheral surface, and the opening width is formed in a trapezoidal cross section larger than the bottom surface width The present invention provides a grooved spaghetti.

  As described above, the grooved spaghetti of the present invention is formed such that the distance between adjacent grooves is larger than the opening width of any groove, and each groove has a diameter of the spaghetti. The ratio of the groove opening width and depth to the groove is considerably small. That is, the grooved spaghetti of the present invention is formed with a very fine groove. This is because the conventional grooved spaghetti was such that the distance between adjacent grooves was almost the same as the opening width of the grooves, or the grooves were formed considerably deeper. It is a different part.

  The grooved spaghetti of the present invention is less likely to cause mutual interference on the surface of the noodle strings due to the entanglement of the grooves, so that the spaghetti is not clogged during automatic conveyance and automatic weighing, and a piece made of polyfluoroethylene resin is used. Productivity and transportability equivalent to the cylindrical spaghetti obtained in this way. In addition, it has a columnar feeling peculiar to spaghetti and a texture with a smooth surface layer, and has a short boiled time and a good sauce.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, exemplary embodiments of the invention will be described with reference to the drawings. However, the invention is not limited to the illustrated ones.

FIG. 1 is an enlarged perspective view of a grooved spaghetti as an example of the present invention. FIG. 2 is an enlarged cross-sectional view of the grooved spaghetti shown in FIG.
As shown in FIGS. 1 and 2, the grooved spaghetti 1 of the present embodiment has eight grooves 2 formed along the central axis direction on the outer peripheral surface. The length of the grooved spaghetti 1 is, for example, 10 to 50 cm, and preferably 12.5 to 25 cm. Moreover, the diameter D of the spaghetti 1 with a groove | channel is 1.0-2.5 mm, for example, Preferably it is 1.5-2.0 mm. In the present invention, the length and diameter of the grooved spaghetti 1 are not particularly limited, but the present invention is particularly suitable when applied to long spaghetti.

  Further, the distance L1 between the adjacent grooves 2 is larger than the opening width L2 of any groove 2. The distance L1 between the adjacent grooves 2 is preferably greater than 1.0 and less than or equal to 2.0 times the opening width L2 of any groove 2.

  Moreover, in any groove | channel 2, the opening width L2 of a groove | channel is 0.15-0.35 mm, Preferably it is 0.20-0.30 mm.

  Moreover, in any groove | channel 2, the depth d of a groove | channel is 0.02-0.20 mm, Preferably it is 0.03-0.15 mm.

  The number of grooves 2 is eight in the present embodiment, but is not limited to this. The number of the grooves 2 is preferably as long as the distance L1 between the adjacent grooves 2 and 2 satisfies the condition that the opening width L2 of any groove 2 is larger, for example, 6 to 19. The number is preferably 7 to 14, more preferably 8 to 14, and particularly preferably 9 to 14. If the number of the grooves 2 is too small, it may not be possible to obtain an effect of shortening the time by spaghetti sauce paste at the time of eating or spaghetti cooking. If the number of the grooves 2 is too large, it may be difficult to process the pieces used when manufacturing the grooved spaghetti 1.

  Further, as for the arrangement of the grooves 2, the distance L1 between the adjacent grooves 2 and 2 only needs to be larger than the opening width L2 of any groove 2, and the grooves 2 are not necessarily arranged on the outer peripheral surface of the grooved spaghetti 1 at regular intervals. Although it may not be necessary, it is preferable to arrange them at regular intervals as shown in FIG. Thus, when the groove | channel 2 is arrange | positioned at equal intervals on the outer peripheral surface of the grooved spaghetti 1, after raising the grooved spaghetti 1 with a scissors, it can obtain a shape close | similar to a columnar shape, and a better food A feeling can be obtained.

Furthermore, as the shape of the groove 2, in this embodiment, as shown in FIG. 2, the opening width of the groove is a trapezoidal cross section that is larger than the bottom surface width of the groove, but is not limited thereto. The shape of the groove 2 may be, for example, a U-shaped section, a V-shaped section, or a rectangular section. Among these, the shape of the groove 2 is preferably a cross-sectional trapezoidal shape in which the opening width of the groove is larger than the bottom surface width of the groove as in the present embodiment. When the shape of the groove 2 is such a trapezoidal cross section, a better texture can be obtained by obtaining a shape close to a cylindrical shape after raising the grooved spaghetti 1 with a scissors.
Moreover, it is preferable that the opening edge part of the groove | channel 2 is not an acute angle from a viewpoint that the food texture which is not made aware of the presence of the spaghetti groove at the time of eating is obtained.

  The grooved spaghetti of the present invention is not limited in its manufacturing method, and can be manufactured in the same manner as a conventional grooved spaghetti. For example, as a manufacturing method of the spaghetti with a groove | channel of this invention, the method of extruding and manufacturing using a die | dye so that it may have a desired diameter and a groove | channel etc. can be mentioned.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

(Examples 1-8)
First, dies each having a columnar grooved spaghetti having diameters and grooves shown in Table 1 were prepared. Next, after adding 30 parts by mass of water to 100 parts by mass of durum wheat semolina, the mixture was mixed and the dough was put into the die having these specific shapes from the extruder. The dough was extruded from these dies, and the obtained raw spaghetti was dried at 90 ° C. to obtain dry spaghetti, respectively.
In Examples 1 to 8, the number of grooves is different, but the grooves are arranged at equal intervals, and the shape of the grooves is a trapezoidal cross section in which the opening width of the grooves is larger than the bottom surface width of the grooves. .

(Comparative Example 1)
Dry spaghetti was obtained in the same manner as in Examples 1 to 8, except that a normal grooveless spaghetti was extruded from a die having a piece made of a polyfluoroethylene resin. This dried spaghetti had a circular cross section.

(Comparative Example 2)
Dry spaghetti was obtained in the same manner as in Examples 1 to 8, except that ordinary grooveless spaghetti was extruded from a die having an alloy piece. This dried spaghetti had a circular cross section.

(Comparative Example 3)
Dry spaghetti was obtained in the same manner as in Examples 1 to 8, except that a die having a grooved spaghetti having a diameter and a groove shown in Table 1 was used. The dried spaghetti had a smooth surface and had a hexagonal cross section as shown in FIG.

(Comparative Example 4)
Dry spaghetti was obtained in the same manner as in Examples 1 to 8, except that a die having a grooved spaghetti having a diameter and a groove shown in Table 1 was used. This dried spaghetti had a smooth surface and had a cross-shaped cross section as shown in FIG. In this dry spaghetti, the distance between adjacent grooves was clearly smaller than the opening width of the grooves.

(Evaluation test)
About the dry spaghetti of Examples 1-8 and the dry spaghetti of Comparative Examples 1-4, the following (inclination conveyance test), (boiled time biting / sticking test), (sensory evaluation), (source paste evaluation) and (boiled Each item was evaluated. The evaluation results are shown in Tables 2 and 3.

(Inclined conveyance test)
In order to easily reproduce the spaghetti transport state in the actual transport process, an inclined transport test was performed in the following procedure. In the inclined conveyance test, about 100 g of spaghetti was dropped from 10 cm above the plate onto a stainless steel plate inclined at 8 degrees, 10 degrees, 13 degrees, 18 degrees, and 20 degrees, respectively. It was evaluated whether the fallen spaghetti would flow on a stainless steel plate. Here, if the fallen spaghetti flows on the stainless steel plate, it is judged as pass ○, and if the fallen spaghetti does not flow on the stainless steel plate, it is judged as fail x, and the test is performed for each spaghetti. Each time, it was shown as a pass rate. These results are shown in Table 2.

(Bite biting and sticking test)
100 g of spaghetti cut into 12 cm was placed in 1000 g of hot water in a 20 cm diameter pan. Then, it was stirred for 30 seconds at the beginning of the spaghetti boil and every 30 seconds thereafter and then boiled and evaluated. When the spaghetti raised with the scissors did not bite / stick, it was judged as pass ○, and when the spaghetti raised with scissors was bitten / sticked, it was judged as rejected x. These results are shown in Table 3.

(sensory evaluation)
The sensory evaluation was performed by 10 panelists based on whether or not the spaghetti was eaten with a broom yield of 250% and the spaghetti was recognized as a cylinder. When the groove formed on the spaghetti could not be recognized, it was judged as acceptable, and when the groove formed on the spaghetti could be recognized or when it could not be recognized as a cylindrical shape, it was judged as unacceptable. From this evaluation, it can be seen whether the spaghetti after being boiled has a cylindrical shape. These results are shown in Table 3.

(Source paste evaluation)
100 g of spaghetti was boiled to a yield of 250%, and the noodle weight was measured after hot water was cut for 20 seconds. Next, 100 g of ketchup napolitan with ingredients (Nisshin Foods Co., Ltd.) or 100 g of Kewpie Italian dressing (manufactured by Kewpie Co., Ltd.) was sufficiently stirred, and the weight of spaghetti was measured. The value obtained by subtracting the former weight from the latter weight was used as the sauce paste evaluation. These results are shown in Table 3.

(Boiled time)
Boiled time was measured by 10 panelists when the same texture was obtained. These results are shown in Table 3.

  As can be seen from the results of (Evaluation Test) shown in Table 2 and Table 3, the grooved spaghetti of the present invention of Examples 1 to 8 is a columnar spaghetti obtained using a piece made of polyfluoroethylene resin ( It has the same transportability and productivity as Comparative Example 1), and also has a columnar texture peculiar to spaghetti and a smooth texture of the surface layer, and has a short boiled time and a good sauce paste.

  On the other hand, the cylindrical grooveless spaghetti obtained by using the piece made of the polyfluorinated ethylene resin of Comparative Example 1 is excellent in transportability and productivity, but has a poor source paste and a slightly long boiled time. Further, the cylindrical grooveless spaghetti obtained using the alloy piece of Comparative Example 2 has a slightly poor transportability, a long boiling time, and a poor source paste. In addition, the grooved spaghetti with a hexagonal cross section of Comparative Example 3 has poor transportability, does not have a columnar feeling peculiar to spaghetti or a smooth texture of the surface layer, has a long boiled time, and has a sauce paste Not good. In addition, the grooved spaghetti with a cross-shaped cross section of Comparative Example 4 has better source paste and a shorter boiled time than the grooved spaghetti with a hexagonal cross section of Comparative Example 3, but the transportability and productivity are extremely high. It is bad and does not have a columnar feeling peculiar to spaghetti or a texture with a smooth surface.

It is an expansion perspective view of the spaghetti with a groove | channel as an example of this invention. It is an expanded cross-sectional view of the grooved spaghetti shown in FIG. 6 is an enlarged cross-sectional view of a dried spaghetti of Comparative Example 3. FIG. 6 is an enlarged cross-sectional view of a dried spaghetti of Comparative Example 4. FIG.

Explanation of symbols

1 Spaghetti with groove 2 Groove D Diameter of spaghetti L1 Distance between adjacent grooves L2 Groove opening width d Groove depth

Claims (4)

A grooved spaghetti having 8 to 14 grooves formed along the central axis direction on the outer peripheral surface,
The distance between adjacent grooves is larger than the opening width of any groove , and is larger than 1.0 times and not more than 2.0 times the opening width of any groove,
In either of the groove, the opening width of the groove is and depth of the grooves in the 0.20 to 0.30 mm is Ri 0.03 to 0.15 mm der,
A grooved spaghetti characterized in that the grooves are formed on the outer peripheral surface at substantially equal intervals, and the opening width is formed in a trapezoidal cross section larger than the bottom surface width . The grooved spaghetti according to claim 1 , wherein the number of grooves is 9 to 14 . The grooved spaghetti according to claim 1 or 2 , wherein the opening width of the groove is 0.20 to 0.24 mm . Grooved spaghetti according to claim 1 the depth of the groove is 0.04～0.10Mm.

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