JP2987650B2 - macaroni - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明はマカロニ、更に詳細には
内壁面溝付き中空円筒形マカロニに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a macaroni, and more particularly to a hollow cylindrical macaroni with an inner wall groove.

【０００２】[0002]

【従来の技術】近年、食生活の洋風化に伴い、スパゲテ
ィ、マカロニ等のパスタ食品が広く食されるようになっ
てきている。マカロニは、デュラムセモリナ又は強力小
麦粉を原料としたものに水を加えて混練して得た生地を
脱気しながら押出し成形して製造され、一般に乾燥状態
で流通している。2. Description of the Related Art In recent years, pasta foods such as spaghetti and macaroni have been widely consumed with the westernization of eating habits. Macaroni is produced by extruding a dough obtained by adding water to a raw material of durum semolina or strong flour and kneading the mixture while degassing, and is generally distributed in a dry state.

【０００３】斯かるマカロニの形態としては種々のもの
が存するが、日本では管状、すなわち中空円筒形のもの
が主流を占めている。[0003] There are various forms of such macaroni, but in Japan, tubular, that is, hollow cylindrical forms predominate.

【０００４】[0004]

【発明が解決しようとする課題】然しながら、従来のマ
カロニは保存性がよく常温流通に適している反面、茹あ
げ時間に長時間を要すると云う欠点を免れなかった。因
に、広く一般に普及している外径約４〜５mm、肉厚約1.
0mm程度の中空円筒形マカロニの場合でも約１０分間程
度の茹あげ時間を要していたのが実状であった。However, while the conventional macaroni has good storage stability and is suitable for distribution at room temperature, it still suffers from the drawback that it takes a long time to boil. The outer diameter is about 4-5 mm and the wall thickness is about 1.
In fact, even in the case of a hollow cylindrical macaroni of about 0 mm, a boiling time of about 10 minutes was required.

【０００５】一方、早茹でタイプのマカロニとして外径
約 3.6〜3.8mm 、肉厚約 0.7〜0.8mm 程度のものが市販
されているが、茹あげ時間が約５分間程度に短縮される
もののこれを喫食した場合にボリューム感が劣るという
欠点を有していた。[0005] On the other hand, quick-boiled macaroni having an outer diameter of about 3.6 to 3.8 mm and a wall thickness of about 0.7 to 0.8 mm is commercially available, but the boiling time is reduced to about 5 minutes. Had a drawback that the volume feeling was inferior when eating it.

【０００６】そこで、本発明者は斯かる実状に於て、マ
カロニ本来の弾力感を維持したまま茹あげ時間を短縮化
すべく種々研究を重ねた結果、 1) 単に肉薄マカロニとした場合には、強度的にもろさ
があり保存・流通段階で破損が生じ易く、しかも茹あげ
後に於ては保形性が劣って中空部がつぶれてしまうと共
に、マカロニ本来の弾力性のある食感が得られないこ
と、 2) マカロニの外壁面に溝を付与した場合には、溝の形
状の如何を問わずなめらかな食感が得られないだけでな
く、内壁面に付与した場合と比べ、茹で時間が多少かか
りしかも強度的に劣りまたソース、スープ、ドレッシン
グ等の調味液ののり（付着）が悪く、食味が劣ること、 3) マカロニの内壁面にＶ字形等の角を有する溝を付与
した場合には、押出し形成時、乾燥時、茹あげ時及び調
理時に当該溝底部に割れや裂けが生じ易いこと、等何れ
の場合も実用性・嗜好性の点で難点があることが判っ
た。反面、マカロニ中空部壁面に丸底溝を付与すれば、
上記の如き欠点が生じることなくマカロニ本来の弾力感
を有したまま茹あげ時間を約２〜３分間程度に短縮し得
ることを見い出し、本発明を完成した。In view of the above, the present inventor has conducted various studies to shorten the boiling time while maintaining the original elasticity of the macaroni. 1) When the macaroni is simply made thin, It is brittle in terms of strength and easily breaks during storage / distribution, and after boiling it has poor shape retention and crushes the hollow part, making it impossible to obtain the original elastic texture of macaroni. 2) When a groove is provided on the outer wall surface of the macaroni, not only a smooth texture is not obtained irrespective of the shape of the groove, but also the boiling time is slightly longer than when the groove is provided on the inner wall surface. Inferior in strength and inferior in strength, poor in adhesion (adhesion) of seasoning liquids such as sauces, soups and dressings, and inferior in taste. 3) When a groove having a V-shaped corner is provided on the inner wall surface of macaroni , Extrusion, drying, boiling The groove bottom cracking and tearing it prone, it was found that if equal both have drawbacks in terms of practicality and palatability to and during cooking. On the other hand, if you add a round bottom groove to the wall of the macaroni hollow part,
It has been found that the boiling time can be reduced to about 2 to 3 minutes while maintaining the original elasticity of macaroni without the above-mentioned disadvantages, and the present invention has been completed.

【０００７】[0007]

【課題を解決するための手段】すなわち、本発明はマカ
ロニ中空部の長手方向壁面に複数本の丸底溝を有するマ
カロニである。That is, the present invention relates to a macaroni having a plurality of round bottom grooves on a longitudinal wall surface of a macaroni hollow portion.

【０００８】以下に図面に基づいて本発明のマカロニを
説明する。Hereinafter, the macaroni of the present invention will be described with reference to the drawings.

【０００９】１は中空円筒形マカロニで、その中空部２
の長手方向壁面に丸底溝３が形設せられているものであ
る。1 is a hollow cylindrical macaroni having a hollow portion 2
Is formed with a round bottom groove 3 in the longitudinal direction wall surface.

【００１０】ここに丸底溝３の具体的形状としては、所
謂湾曲面（Ｒ）が形成されるものであれば特に限定され
ないが、例えば円弧状乃至だ円弧状が好適なものとして
挙げられる。因に、Ｖ字状溝等の角底溝は、当該角底部
が局所的に薄くなり、荷重が１点にかかるため、割れや
裂けが生じるので本願発明の目的を達し得ない。Here, the specific shape of the round bottom groove 3 is not particularly limited as long as a so-called curved surface (R) is formed. For example, an arc shape or an elliptical shape is preferable. Incidentally, a square-bottom groove such as a V-shaped groove is locally thinned at the corner bottom, and a load is applied to one point, so that cracks and tears occur, so that the object of the present invention cannot be achieved.

【００１１】また、丸底溝３の深さは、マカロニ１の最
大肉厚部ｂが溝底部たる最小肉厚部ｃの 1.2〜２倍、好
ましくは 1.3〜1.7 倍となるようにするのが茹あげ時
間、強度、保形性及び食感上特に良い結果を与える。因
に、斯かるマカロニ１の好適な具体例としては、外径ａ
を4.0〜6.0mm、最大肉厚部ｂを 0.7〜0.9mm 、最小肉厚
部ｃを 0.5〜0.7mm としたマカロニが挙げられる。The depth of the round bottom groove 3 is set so that the maximum thickness b of the macaroni 1 is 1.2 to 2 times, preferably 1.3 to 1.7 times the minimum thickness c as the groove bottom. It gives particularly good results in boiling time, strength, shape retention and texture. Incidentally, a preferred specific example of such macaroni 1 is an outer diameter a
The maximum thickness b is 0.7 to 0.9 mm, and the minimum thickness c is 0.5 to 0.7 mm.

【００１２】尚、丸底溝３の本数は２本以上であれば良
いが、特に５〜９本程度が最も効果的である。因に、本
数が極端に少ないと茹あげ時間の短縮効果が得られず、
他方極端に多くても肉厚部が増えて同様に茹あげ時間の
短縮効果が得られなくなる。It is sufficient that the number of the round bottom grooves 3 is two or more, and particularly, about 5 to 9 is most effective. By the way, if the number is extremely small, the effect of shortening the boiling time cannot be obtained,
On the other hand, even if it is extremely large, the wall thickness increases and the effect of shortening the boiling time cannot be obtained.

【００１３】[0013]

【実施例】次に実施例を挙げて本発明を更に説明する。The present invention will be further described with reference to the following examples.

【００１４】実施例１ デュラム・セモリナ１００重量部（以下部という）に、
水２８部を加え混練した生地を、マカロニ専用プレス機
（イタリア・ブライバンティ社製インプレス型）を用い
て脱気しながら押出し成形し、その後水分約１２％まで
乾燥して、図１と同様の横断面形状を有する中空内壁に
円弧状の溝を６個有する円筒状の乾燥マカロニを得た。
このマカロニの大きさは外径5.1mm 、最大肉厚部0.8mm
、最少肉厚部0.6mm であった。このマカロニを熱湯に
て茹でたところ2.5 分間で可食状態となりなめらかで弾
力感に富んだマカロニ本来の食感を有していた。このマ
カロニは押出し成形時、乾燥時、茹で時、及び茹で後の
調理時につぶれたり裂けたりせず、充分に商品価値を有
するものであった。Example 1 100 parts by weight of durum semolina (hereinafter referred to as "parts")
The dough to which 28 parts of water had been added and kneaded was extruded while being deaerated using a macaroni press (Impress type manufactured by Brivanti, Italy), and then dried to about 12% moisture, and the same as in FIG. A cylindrical dry macaroni having six arc-shaped grooves on a hollow inner wall having a cross-sectional shape was obtained.
The size of this macaroni is 5.1 mm in outer diameter and 0.8 mm in the maximum thickness
And the minimum thickness was 0.6 mm. When the macaroni was boiled in boiling water, it became edible in 2.5 minutes and had a smooth and elastic macaroni original texture. This macaroni did not collapse or tear during extrusion, drying, boiling, and cooking after boiling, and had a sufficient commercial value.

【００１５】比較例１ 実施例１と同配合の生地を同様の機械で成形するに際
し、押出しダイスのみを交換して内壁及び外壁に溝を有
さない一般的な円筒状の乾燥マカロニを得た。このマカ
ロニの大きさは外径5.1mm 、肉厚0.6mm であった。この
マカロニは外径に対し、肉厚が薄過ぎるため乾燥時変形
するものが多かった。更にこれを熱湯で茹でたところ2.
5 分間で可食状態となったが全体の約３０％以上のもの
がつぶれた状態になった。その上、肉薄のため弾力感に
劣り、形状、食感共に満足できる品質のマカロニではな
かった。Comparative Example 1 When a dough having the same composition as in Example 1 was formed by a similar machine, only the extrusion die was replaced to obtain a general cylindrical dry macaroni having no grooves on the inner and outer walls. . The size of the macaroni was 5.1 mm in outer diameter and 0.6 mm in wall thickness. This macaroni was often too thin with respect to the outer diameter to be deformed during drying. Then boil it in boiling water 2.
It became edible in 5 minutes, but about 30% or more of the whole became crushed. In addition, the macaroni was inferior in elasticity due to its thinness, and was not a quality macaroni with satisfactory shape and texture.

【００１６】比較例２ 実施例１と同配合の生地を同様の機械で成形するに際し
押出しダイスのみを交換して中空内壁にＶ字状の溝を８
個有する円筒状の乾燥マカロニを得た。このマカロニの
大きさは外径5.0mm 、最大肉厚部0.8mm 、最小肉厚部0.
6mm であった。このマカロニはダイスからの押出し成形
時、乾燥時及び茹で時にＶ字状溝底部から割れや裂けが
発生し円筒状を保持できないものが多かった。また可食
状態になるまで4.5 分間の茹で時間を要した。食感的に
も、肉厚部と肉薄部の硬さの差が大きく、バランスの悪
いもので、品質の良好なマカロニではなかった。COMPARATIVE EXAMPLE 2 When fabrics having the same composition as in Example 1 were formed by the same machine, only the extrusion die was replaced, and a V-shaped groove was formed in the hollow inner wall.
A cylindrical dried macaroni having two pieces was obtained. This macaroni has an outer diameter of 5.0 mm, a maximum thickness of 0.8 mm, and a minimum thickness of 0.
6 mm. Many of these macaroni could not maintain a cylindrical shape due to cracking or tearing at the bottom of the V-shaped groove during extrusion molding from a die, drying and boiling. It also took 4.5 minutes to boil until it became edible. In terms of texture, the difference in hardness between the thick portion and the thin portion was large, the balance was poor, and the macaroni was not of good quality.

【００１７】実施例２ 実施例１と同配合の生地を同様の機械で成形するに際
し、押出しダイスのみを交換して図１と同様に横断面形
状を有する円筒状の乾燥マカロニを得た。このマカロニ
の大きさは外径4.6mm 、最大肉厚部0.8mm 、最小肉厚部
0.6mm であった。このマカロニを熱湯にて茹でたところ
３分間で可食状態となった。この茹でマカロニのつぶれ
加重、ソース付着率及びスープ付着率を測定した。つぶ
れ加重はＶ型プランジャー（タケトモ電機社製テンシプ
レッサー）でマカロニを圧縮しマカロニがつぶれる時の
最大加重（ｇ）とした。またソース付着率及びスープ付
着率は、茹でマカロニをパスタソース状ドレッシングあ
るいはスープ状ドレッシングに浸し、余分のドレッシン
グを一定時間きった時のマカロニ重量に対する付着割合
（％）とした。その結果を表１に示す。このマカロニは
つぶれにくくソースの付着がよく、調理上メリットのあ
るものであった。Example 2 When a dough having the same composition as in Example 1 was formed by the same machine, only the extrusion die was changed to obtain a cylindrical dry macaroni having a cross-sectional shape similar to that of FIG. The size of this macaroni has an outer diameter of 4.6 mm, a maximum thickness of 0.8 mm, and a minimum thickness.
0.6 mm. When this macaroni was boiled in boiling water, it became edible in 3 minutes. The crushed weight, sauce attachment rate and soup attachment rate of the boiled macaroni were measured. The crushing weight was determined by compressing the macaroni with a V-type plunger (Taketomo Electric Co., Ltd. Tensipressor) and determining the maximum weight (g) when the macaroni was crushed. The sauce adhesion rate and the soup adhesion rate were defined as the adhesion ratio (%) to the macaroni weight when the boiled macaroni was immersed in a pasta sauce-like dressing or soup-like dressing and the extra dressing was cut off for a certain period of time. Table 1 shows the results. This macaroni was hard to be crushed, had a good adherence of the sauce, and had an advantage in cooking.

【００１８】比較例３ 実施例１と同配合の生地を同様の機械で成形するに際し
押出しダイスのみを交換して外壁に円弧状の溝を６個有
する乾燥マカロニを得た。このマカロニの大きさは外径
4.6mm 、最大肉厚部0.8mm 、最小肉厚部0.6mm であっ
た。このマカロニを熱湯にて茹でたところ３分間で可食
状態となった。この茹でマカロニのつぶれ加重、ソース
付着率及びスープ付着率を実施例２と同様に測定し、そ
の結果を表１に示す。Comparative Example 3 In molding a dough having the same composition as in Example 1 with the same machine, only the extrusion die was changed to obtain a dry macaroni having six arc-shaped grooves on the outer wall. The size of this macaroni is outside diameter
The thickness was 4.6 mm, the maximum thickness was 0.8 mm, and the minimum thickness was 0.6 mm. When this macaroni was boiled in boiling water, it became edible in 3 minutes. The crushed weight, sauce attachment ratio and soup attachment ratio of the boiled macaroni were measured in the same manner as in Example 2, and the results are shown in Table 1.

【００１９】[0019]

【表１】 [Table 1]

【００２０】[0020]

【発明の効果】本発明マカロニは、中空部壁面の丸底溝
の存在により茹あげ時間が約２〜３分間程度に短縮され
ることはもとより、当該溝が丸底であるが故に最小肉厚
部たる溝底部に割れや裂けが生じることもない。また、
当該溝部以外の最大肉厚部の存在により茹あげ後に於て
も保形性に優れており、中空部がつぶれることもなく、
かつマカロニ本来の弾力のある食感が保持される。しか
も、当該溝は中空部壁面に存するものであるためソー
ス、スープ、ドレッシング等の調味液ののりがよくしか
もなめらかな食感には何ら悪影響は生じない。The macaroni of the present invention has a minimum wall thickness due to the fact that the boiling time is reduced to about 2 to 3 minutes due to the presence of the round bottom groove on the wall surface of the hollow portion, and also because the groove is round bottom. There is no crack or tear at the bottom of the groove. Also,
Excellent shape retention even after boiling due to the presence of the maximum thickness portion other than the groove portion, without crushing the hollow portion,
And the original elastic texture of macaroni is maintained. In addition, since the groove is present on the wall surface of the hollow portion, the seasoning liquid such as sauce, soup, and dressing can be applied well and has no adverse effect on the smooth texture.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本発明マカロニの拡大横断面図。FIG. 1 is an enlarged cross-sectional view of a macaroni of the present invention.

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 マカロニ中空部の長手方向壁面に複数本
の丸底溝を有するマカロニ。1. A macaroni having a plurality of round bottom grooves on a longitudinal wall surface of a macaroni hollow portion.