Patent Application
20150272175
The present invention relates to macaroni and more specifically relates to dried macaroni having a hollow portion formed along a pasta body direction and including one or more circumferential wall portions which form a substantially circular cross-section of the pasta body and one or more hollow wall portions located inside the circumferential wall portions and forming a substantially circular shape.
Apart from fresh pasta eaten just after being made, short pastas typified by macaroni are produced by adding water to durum semolina, hard flour or the like, kneading the mixture thereof, extrusion-molding the resulting dough at high pressure and then drying the molded dough. Therefore, dried short pastas obtained by such a method have a firmly compressed structure and requires a comparatively long time to boil them until they are brought into an eatable state. For example, even a hollow type of macaroni having an outer diameter of 4 to 5 mm and a thickness of about 1 mm requires a boiling time of almost 10 minutes in boiling water.
On the other hand, a quickly boilable type of macaroni is also commercially available but this type of macaroni is quickly boiled by reducing the outer diameter or the thickness. Accordingly, this type of macaroni is softer than an ordinary type of macaroni and cannot give a texture accompanied by heartiness inherent in macaroni.
Various methods have heretofore been proposed to solve the foregoing drawback of short pasta.
For example, Patent Literature 1 discloses macaroni capable of shortening the boiling time by forming a plurality of round-bottomed grooves in a hollow portion of the macaroni along its longitudinal direction. The thickness is reduced by the depth of the round-bottomed grooves, which enables boiling in a shorter time.
Patent Literature 2 and Patent Literature 3 each propose a quickly boilable type of macaroni having a previously pregelatinized surface and stored with water absorbed.
Patent Literature 1: JP 2987650 B
Patent Literature 2: JP 9-191845 A
Patent Literature 3: JP 11-123 A
However, the macaroni disclosed in Patent Literature 1 does not give a satisfactory texture because of a reduced thickness due to formation of the round-bottomed grooves.
In addition, the macaroni disclosed in each of Patent Literature 2 and Patent Literature 3 is stored in a water-absorbed state and hence has a deteriorated texture, is more likely to be subject to microbial growth during storage and cannot be stored for a long period of time as in dried pasta.
The present invention has been made to solve the conventional problems as described above and an object of the present invention is to provide macaroni capable of shortening the boiling time and getting an excellent texture after boiling.
The present invention provides macaroni having a hollow portion formed along a pasta body direction and comprising circumferential wall portions which form a substantially circular cross-sectional shape of a pasta body and hollow wall portions located inside the circumferential wall portions and forming a substantially circular shape, wherein a plurality of grooves are formed along the pasta body direction, and wherein the plurality of grooves have, in a cross-section of the pasta body, a cross-sectional shape extending in a spiral shape between the circumferential wall portions and the hollow wall portions and each have an opening width of 0.3 to 2.5 mm.
The plurality of grooves can be configured to comprise, in the cross-section of the pasta body, first grooves extending from the circumferential wall portions toward the hollow wall portions.
The plurality of grooves can also be configured to comprise, in the cross-section of the pasta body, second grooves extending from the hollow wall portions toward the circumferential wall portions.
In addition, the plurality of grooves may comprise, in the cross-section of the pasta body, first grooves extending from the circumferential wall portions toward the hollow wall portions and second grooves extending from the hollow wall portions toward the circumferential wall portions.
Each of the circumferential wall portions positioned between the first grooves which are adjacent to each other can be configured to form a part of a circle in the cross-section of the pasta body. Each of the hollow wall portions positioned between the second grooves which are adjacent to each other can also be configured to form a part of a circle in the cross-section of the pasta body.
Each of the plurality of grooves preferably has, in the cross-section of the pasta body, a cutting width in a radial direction which has a value of 30% to 60% with respect to a maximum thickness of the pasta body in the radial direction.
In addition, the plurality of grooves preferably extend, in the cross-section of the pasta body, at an angle of 95 to 175° with respect to openings of the grooves.
Furthermore, each of the plurality of grooves preferably has a groove width which gradually increases in a direction from a bottom portion toward an opening.
The plurality of grooves preferably have, in the cross-section of the pasta body, a cross-sectional area of 15 to 35% with respect to a cross-sectional area of the pasta body assuming that the plurality of grooves are not formed.
According to the invention, since a plurality of grooves formed along the pasta body direction have, in a cross-section of the pasta body, a cross-sectional shape extending in a spiral shape between one or more circumferential wall portions and one or more hollow wall portions and each of them has an opening width of 0.3 to 2.5 mm, shortening the boiling time and closing the plurality of grooves after boiling make it possible to obtain macaroni having heartiness comparable to that of an ordinary type of macaroni and also having an excellent texture.
The present invention will be described below in detail based on preferred embodiments shown in the drawings.
As shown in
The respective twelve grooves 12 extend in a spiral shape from the circumferential wall portions 13 toward the hollow wall portion 14, have cross-sectional shapes which are identical to each other, and curve and incline in mutually the same rotational direction, and are disposed along the circumferential wall portions 13 at equal intervals.
By the presence of the grooves 12 as described above, twelve blade portions 15 which extend in a spiral shape from the inside of the pasta body toward the circumferential wall portions 13 are formed between the mutually adjacent grooves 12. Circumferential portions 16 of these blade portions 15 make up the circumferential wall portions 13.
It is to be noted that the diameter D1 of the circle C1 showing the main profile of the pasta body and the diameter D2 of the hollow wall portion 14 are set to 3.8 to 6.5 mm and 1.5 to 4.5 mm, respectively.
Furthermore, as shown in
In addition, the cutting width V1 of each groove 12 represented by the shortest distance from the bottom portion P of the groove 12 to the circumferential wall portion 13 is set to 0.4 to 1.3 mm.
As is seen from
The total cross-sectional area of the twelve grooves 12 is set to 15 to 35% with respect to the cross-sectional area of the annular pasta body assuming that the twelve grooves 12 do not exist.
The macaroni 10 as described above can be produced by extrusion-molding a pasta material using a die in which through-holes each having a shape corresponding to the cross-sectional shape of the pasta body shown in
When the macaroni 10 is dropped into hot water at high temperature and boiled upon cooking, the hot water at high temperature comes into contact with the circumferential portion of the macaroni 10 while simultaneously penetrating into the hollow portion 11 formed along the central axis of the macaroni 10 to come into contact with the hollow wall portion 14 as well. Therefore, water and heat from the hot water at high temperature penetrate into the macaroni 10 from both the circumferential portion and the hollow portion 11 of the macaroni 10.
In addition, since the circumferential portion of the macaroni 10 has the twelve grooves 12 formed so as to extend in a spiral shape from the circumferential wall portions 13 toward the hollow wall portion 14, the hot water at high temperature also enters the interiors of these twelve grooves 12 to allow water and heat to penetrate into the pasta body also from the inner wall portions of the respective grooves 12. The circumferential portion of the macaroni 10 has a large surface area because of the presence of the twelve grooves 12 and hence water and heat are efficiently and rapidly absorbed into the pasta body from the circumferential portion of the macaroni 10.
As a result, the macaroni 10 can be boiled in a short time.
Furthermore, since the respective twelve grooves 12 extend in a spiral shape from the circumferential wall portions 13 toward the hollow wall portion 14 and the opening width W2 of the grooves 12 is set to 0.3 to 2.5 mm, when the macaroni 10 absorbs water and expands through boiling in hot water at high temperature, the twelve grooves 12 are easily closed and the circumferential portion of the macaroni 10 forms a substantially circular cross-sectional shape. Therefore, the same appearance and feeling on the tongue as those of macaroni having no grooves are obtained.
In addition, since the maximum wall thickness T1 of the macaroni 10 is set to substantially the same value as the wall thickness of macaroni having no grooves, an excellent texture can be obtained without compromising on the heartiness inherent in macaroni.
Furthermore, since the cutting width V1 of the grooves 12 is set to a value of 30% to 60% of the maximum wall thickness T1 of the macaroni 10, the macaroni 10 does not split or deform along the grooves 12 during or after boiling, and the grooves 12 can be reliably closed after boiling.
Since the twelve grooves 12 are formed from the circumferential wall portions 13 toward the hollow wall portion 14 in the macaroni 10 according to Embodiment 1 as described above, water and heat from the circumferential portion of the macaroni 10 are absorbed more efficiently and rapidly as compared to absorption of water and heat from the hollow portion 11. Therefore, the water absorption ratio distribution in the wall thickness direction as shown in
As a result, in addition to the heartiness, such a texture as to have specific softness on the circumferential wall portion side is obtained according to the water absorption ratio distribution as described above especially just after boiling while keeping firmness of the whole of the macaroni, thus achieving the macaroni having an elastic distribution in the wall thickness direction. Moreover, the water absorption ratio distribution of water becomes equilibrated with the passage of the time from just after boiling and hence the texture comparable to that of an ordinary type of macaroni can be obtained.
In the above-described macaroni 10, the cutting width V1 of the grooves 12 has a value of 30% to 60% of the maximum thickness T1 of the pasta body but this is not the sole case. As in macaroni 20 shown in
The larger the cutting width V1 of the grooves 12 and the cutting width V2 of the grooves 21 are, the more the surface area on the circumferential portion side increases. When macaroni is boiled in hot water at high temperature, absorption of water and heat from the circumferential portion of the macaroni is promoted, thus enabling further shortening of the boiling time. On the other hand, if the cutting width V1 of the grooves 12 and the cutting width V2 of the grooves 21 are too large with respect to the maximum thickness of the pasta body, the grooves are more likely to split during or after boiling.
Then, from the viewpoint of shortening the boiling time while preventing the grooves from splitting, the cutting width value of the grooves is preferably about 30% to 60%, more preferably 32 to 55% and even more preferably 35 to 50% with respect to the maximum thickness of the pasta body. When the cutting width value of the grooves is less than 30% with respect to the maximum thickness of the pasta body, the effect of shortening the boiling time is reduced, whereas when the cutting width value exceeds 60% with respect to the maximum thickness of the pasta body, macaroni is more likely to split.
The number of the grooves 12 and 21 is not limited to twelve and can be set to any number of more than one. As in macaroni 22 shown in
In addition, as in macaroni 24 shown in
In either case, by setting the groove opening width to 0.3 to 2.5 mm, the grooves can be closed at the end of boiling so that the circumferential portion of the macaroni may have a substantially circular cross-sectional shape. The groove opening width is more preferably 0.3 to 1.5 mm.
The macaroni may also be configured as in macaroni 26 shown in
Also in this case, the number of the grooves 27 is not limited to four and as in macaroni 26a shown in
The respective eight grooves 32 extend in a spiral shape from the hollow wall portions 34 toward the circumferential wall portion 33, have cross-sectional shapes which are identical to each other, and curve and incline in mutually the same rotational direction, and are disposed along the hollow wall portions 34 at equal intervals.
As in the macaroni 10 according to Embodiment 1, the opening width of the respective grooves 32 is set to 0.3 to 2.5 mm and the total cross-sectional area of the eight grooves 32 is set to 15 to 35% with respect to the cross-sectional area of the pasta body assuming that the eight grooves 32 do not exist.
In addition, the cutting width V3 of the grooves 32 has a value of 30% to 60% of the maximum thickness T3 of the pasta body.
When the macaroni 30 is dropped into hot water at high temperature and boiled upon cooking, water and heat from the hot water at high temperature penetrate into the macaroni 30 from both the circumferential portion and the hollow portion 31 of the macaroni 30. Since the eight grooves 32 extending in a spiral shape from the hollow wall portions 34 toward the circumferential wall portion 33 are formed, the hot water at high temperature having entered the interior of the hollow portion 31 also enters the interiors of the eight grooves 32 to allow water and heat to penetrate into the pasta body also from the inner wall portions of the respective grooves 32. Therefore, water and heat are efficiently and rapidly absorbed into the pasta body from the hollow portion 31 of the macaroni 30, which makes it possible to boil the macaroni 30 in a short time.
Furthermore, since the respective eight grooves 32 extend in a spiral shape from the hollow wall portions 34 toward the circumferential wall portion 33 and the opening width of the grooves 32 is set to 0.3 to 2.5 mm, when the macaroni 30 absorbs water and expands through boiling in hot water at high temperature, the eight grooves 32 are easily closed and the hollow wall portions 34 form a substantially circular cross-sectional shape. Therefore, the same appearance and feeling on the tongue as those of macaroni having no grooves are obtained. The groove opening width is more preferably 0.3 to 1.5 mm.
In addition, by setting the maximum wall thickness T3 of the macaroni 30 at substantially the same value as the wall thickness of macaroni having no grooves, an excellent texture can be obtained without compromising on the heartiness inherent in macaroni.
Furthermore, since the cutting width V3 of the grooves 32 with respect to the maximum wall thickness T3 of the macaroni 30 is set to a value of 30% to 60%, the macaroni 30 does not split or deform along the grooves 32 during or after boiling, and the grooves 32 can be reliably closed after boiling.
Since the eight grooves 32 are formed from the hollow wall portions 34 toward the circumferential wall portion 33 in the macaroni 30 according to Embodiment 2, water and heat from the hollow portion 31 of the macaroni 30 are absorbed more efficiently and rapidly as compared to absorption of water and heat from the circumferential portion. Therefore, the water absorption ratio distribution in the wall thickness direction as shown in
As a result, in addition to the heartiness, such a texture as to have softness and distinctive chewiness on the hollow wall portion side is obtained according to the water absorption ratio distribution as described above especially just after boiling while keeping firmness of the whole of the macaroni, thus achieving the macaroni having an elastic distribution in the wall thickness direction. Moreover, the water absorption ratio distribution of water becomes equilibrated with the passage of the time from just after boiling and hence the texture comparable to that of an ordinary type of macaroni can be obtained.
In the above-described macaroni 30, the cutting width V3 of the grooves 32 has a value of 30% to 60% of the maximum thickness T3 of the pasta body but this is not the sole case. As in macaroni 40 shown in
The larger the cutting width V3 of the grooves 32 with respect to the maximum wall thickness T3 of the macaroni 30 and the cutting width V4 of the grooves 42 with respect to the maximum wall thickness T4 of the macaroni 40 are, the more the surface areas on the side on which the hollow portions 31 and 41 are formed, respectively, increase. When macaroni is boiled in hot water at high temperature, absorption of water and heat from the hollow portion of the macaroni is promoted, thus enabling further shortening of the boiling time. On the other hand, if the cutting width V3 of the grooves 32 and the cutting width V4 of the grooves 42 are too large, the grooves are more likely to split during or after boiling.
Then, from the viewpoint of shortening the boiling time while preventing the grooves from splitting, the cutting width value of the grooves is preferably about 30% to 60%, more preferably 32 to 55% and even more preferably 35 to 50% with respect to the maximum thickness of the pasta body. When the cutting width value of the grooves is less than 30% with respect to the maximum thickness of the pasta body, the effect of shortening the boiling time is reduced, whereas when the cutting width value exceeds 60% with respect to the maximum thickness of the pasta body, macaroni is more likely to split.
The macaroni 40 shown in
The number of the grooves 32 and 42 is not limited to 8 and can be set to any number of more than one. For example, ten grooves 45 may be formed so as to extend in a spiral shape from hollow wall portions toward a circumferential wall portion as in macaroni 44 shown in
In either case, by setting the groove opening width to 0.3 to 2.5 mm, the grooves can be closed at the end of boiling so that the hollow wall portions of the macaroni may form a substantially circular cross-sectional shape. The groove opening width is more preferably 0.3 to 1.5 mm.
The twelve grooves 52a extend in a spiral shape from the circumferential wall portions 53 toward the hollow wall portions 54, have cross-sectional shapes which are identical to each other, and curve and incline in mutually the same rotational direction, and are disposed along the circumferential wall portions 53 at equal intervals. On the other hand, the twelve grooves 52b extend in a spiral shape from the hollow wall portions 54 toward the circumferential wall portions 53, have cross-sectional shapes which are identical to each other, and curve and incline in mutually the same rotational direction, and are disposed along the hollow wall portions 54 at equal intervals.
The opening widths of the grooves 52a and 52b are set to 0.3 to 2.5 mm, respectively, and the total cross-sectional area of the twelve grooves 52a and the twelve grooves 52b is set to 15 to 35% with respect to the cross-sectional area of the pasta body assuming that these grooves 52a and 52b do not exist.
When the macaroni 50 is dropped into hot water at high temperature and boiled upon cooking, water and heat from the hot water at high temperature penetrate into the macaroni 50 from both the circumferential portion and the hollow portion 51 of the macaroni 50. Since the twelve grooves 52a extending in a spiral shape from the circumferential wall portions 53 toward the hollow wall portions 54 are formed and the twelve grooves 52b extending in a spiral shape from the hollow wall portions 54 toward the circumferential wall portions 53 are also formed, the hot water at high temperature also enters the interiors of the grooves 52a and 52b to allow water and heat to penetrate into the pasta body also from the inner wall portions of the respective grooves 52a and 52b. Therefore, water and heat are efficiently and rapidly absorbed into the pasta body from both the circumferential portion and the hollow portion 51 of the macaroni 50, which makes it possible to boil the macaroni 50 in a short time.
Furthermore, since the respective twelve grooves 52a extend in a spiral shape from the circumferential wall portions 53 toward the hollow wall portions 54, the respective twelve grooves 52b extend in a spiral shape from the hollow wall portions 54 toward the circumferential wall portions 53, and the opening widths of these grooves 52a and 52b are set to 0.3 to 2.5 mm, when the macaroni 50 absorbs water and expands through boiling in hot water at high temperature, the respective grooves 52a and 52b are easily closed, and the circumferential wall portions 53 and the hollow wall portions 54 form substantially circular cross-sectional shapes, respectively. Therefore, the same appearance and feeling on the tongue as those of macaroni having no grooves are obtained.
In addition, by setting the maximum wall thickness of the macaroni 50 at substantially the same value as the wall thickness of macaroni having no grooves, an excellent texture can be obtained without compromising on the heartiness inherent in macaroni.
Since the twelve grooves 52a are formed from the circumferential wall portions 53 toward the hollow wall portions 54 and the twelve grooves 52b are formed from the hollow wall portions 54 toward the circumferential wall portions 53 in the macaroni 50 according to Embodiment 3 as described above, water and heat from the circumferential portion of the macaroni 50, and water and heat from the hollow portion 51 of the macaroni 50 are absorbed efficiently and rapidly. Therefore, at the end of boiling, a water absorption ratio distribution can be formed which shows, in the wall thickness direction of the macaroni 50, a high water absorption ratio R1 in both the vicinities of the circumferential wall portions 53 and the vicinities of the hollow wall portions 54, and a low water absorption ratio R3 in the intermediate portion between the circumferential wall portions 53 and the hollow wall portions 54, as shown in
As a result, macaroni having not only the heartiness but also an elastic distribution according to the water absorption ratio distribution as described above is realized. For example, adjustment of the boiling time makes it possible to obtain macaroni having a more chewy texture toward the center of the wall thickness as compared to a conventional type of macaroni having no grooves, although the surface is very soft.
Each of the numbers of the grooves 52a and 52b is not limited to 12 and can be set to any number of more than one. For example, four grooves 62a may be formed so as to extend in a spiral shape from circumferential wall portions toward hollow wall portions and four grooves 62b may be formed so as to extend in a spiral shape from the hollow wall portions toward the circumferential wall portions as in macaroni 60 shown in
Also in this case, by setting the groove opening width to 0.3 to 2.5 mm, the grooves can be closed at the end of boiling so that the circumferential portion and the hollow wall portions of the macaroni may each form a substantially circular cross-sectional shape. The groove opening width is more preferably 0.3 to 1.5 mm.
Macaroni samples each having a plurality of grooves in the circumferential portion like the macaroni 10 shown in
To be more specific, 26 parts by weight of water was mixed with 100 parts by weight of durum wheat semolina flour and the mixture was kneaded to form a dough. The dough was extruded through a die shaped to have various types of grooves under a reduced pressure condition of −600 mmHg using a pasta manufacturing machine and cut into lengths of 3 cm. The resulting macaroni samples were dried to obtain dried macaroni samples in Preparation Examples 1 to 8 each having dimensions in Table 1.
Each of Preparation Examples 2 to 6 has a groove opening width W2 set in a range of 0.3 to 2.5 mm and constitutes an example of the invention, whereas each of the other examples, i.e., Preparation Examples 1, 7 and 8 has a groove opening width W2 outside the range of 0.3 to 2.5 mm and constitutes a comparative example over the invention. In Preparation Examples 1 to 4 and 6 to 8, the groove cutting width V1 is set to 40% of the macaroni wall thickness (1 mm), and in Preparation Example 5, the groove cutting width V1 is set to 65% of the macaroni wall thickness.
The dried macaroni samples in Preparation Examples 1 to 8 as described above were successively dropped into a 2-liter pot in respective amounts of 100 g, and boiled in hot water until they were brought into an eatable state, and the boiling time was then measured. The average of ten samples was determined in each Preparation Example and the results are shown in Table 1. Then, the boiled macaroni samples were divided into halves and 10 panelists evaluated the texture just after boiling and the texture after the passage of 1 hour according to the evaluation criteria shown in Table 2. The average results are shown in Table 1.
Moreover, water was sufficiently removed from the surfaces of the boiled macaroni samples, and 10 macaroni samples were extracted and evaluated for the groove joint portions according to the evaluation criteria in Table 3. The average results are shown in Table 1. Whether or not each groove portion split was checked and the results are shown in Table 1.
In each of Preparation Examples 1 to 8, 10 macaroni samples were evaluated and the results are shown in Table 1.
As for the evaluation of the texture and the groove joint portions, the macaroni in each of Preparation Examples 2 to 6 in which the groove opening width W2 was set in the range of 0.3 to 2.5 mm was rated high in both the texture just after boiling and the texture after the passage of 1 hour, but the macaroni in each of Preparation Examples 6 and 7 in which the groove opening width W2 exceeded 2.5 mm was poor because the rank dropped to on the order of 1. On the other hand, as for the effect of shortening the boiling time, the macaroni in each of Preparation Examples 2 to 6 in which the groove opening width W2 was set in the range of 0.3 to 2.5 mm was obtained within 6 minutes as compared to macaroni of the same size having no grooves of which the boiling time was 9 minutes, thus achieving a sufficient shortening effect. However, in Preparation Example 1 in which the groove opening width W2 was less than 0.3 mm, the boiling time was comparable to that of macaroni having no grooves and there was hardly any time shortening effect.
In addition, as a result of tasting the macaroni in Preparation Example 1 taken out at a boiling time of 6 minutes, it was not sufficiently boiled and had a hard texture.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2012-236549 | Oct 2012 | JP | national |
| PCT/JP2013/052731 | Feb 2013 | JP | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/JP2013/078488 | 10/21/2013 | WO | 00 |
