JPH0232069Y2 - - Google Patents
Info
- Publication number
- JPH0232069Y2 JPH0232069Y2 JP1983025043U JP2504383U JPH0232069Y2 JP H0232069 Y2 JPH0232069 Y2 JP H0232069Y2 JP 1983025043 U JP1983025043 U JP 1983025043U JP 2504383 U JP2504383 U JP 2504383U JP H0232069 Y2 JPH0232069 Y2 JP H0232069Y2
- Authority
- JP
- Japan
- Prior art keywords
- macaroni
- color
- fruit
- natural
- aroma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 235000015203 fruit juice Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 9
- 239000003086 colorant Substances 0.000 description 18
- 239000000686 essence Substances 0.000 description 16
- 240000009088 Fragaria x ananassa Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 235000021012 strawberries Nutrition 0.000 description 5
- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001638456 Manica Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【考案の詳細な説明】
(産業上の利用分野)
本考案は、外観において多様な色彩を呈する新
感覚な多色マカロニに関し、特に着色料として芳
香豊かな天然果実の果汁類、エツセンスを用いる
ことにより、色彩感覚にあふれた天然果実の香り
高い製品として老若男女を問わずその嗜好を満足
させ得る芳香及び清涼感豊かな多色マカロニ包装
体に関する。[Detailed description of the invention] (Field of industrial application) The present invention relates to a new type of multicolored macaroni that exhibits a variety of colors in its appearance, and in particular uses aromatic natural fruit juices and essences as a coloring agent. The present invention relates to a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of men and women of all ages as a product with a rich sense of color and a high aroma of natural fruits.
(従来の技術)
従来、トリペリ、エルボ、ホイール、シエル、
トリポリニ、テリーネ等の様々な種類を有するマ
カロニは、原料の小麦粉に由来する白色ないし淡
黄色が常套的な色調であり、単一色のものが殆ど
であつた。(Conventional technology) Conventionally, tripelli, elbow, wheel, shell,
Macaroni, which comes in various varieties such as tripollini and terrine, typically has a white to pale yellow color derived from the wheat flour used as a raw material, and most of them have a single color.
一方、着色されたパスタ類として、トマト、ホ
ウレンソウ等の乾燥粉末を用いて着色されたスパ
ゲテイ(小田聞多偏著「めんの本」第124頁)や、
梅、そば粉、抹茶、卵の黄身、小麦粉からなる五
種の色の組合せによる五色素麺(同第142頁)或
いは、生果皮を増量剤として添加した澱粉含有食
品(特開昭51−118851号)等があつた。 On the other hand, examples of colored pasta include spaghetti colored using dried powders of tomatoes, spinach, etc. (Page 124 of "Men no Hon" by Monta Oda);
Five-color noodles made of a combination of five colors consisting of plum, buckwheat flour, matcha, egg yolk, and wheat flour (Page 142 of the same), or starch-containing foods with fresh pericarp added as a filler (Japanese Patent Application Laid-open No. 118851/1983) ) etc.
(考案が解決しようとする課題)
しかしながら、上記したようなマカロニにあつ
ては、形状的にバラエテイに富んでいても、色彩
的には特に見栄えのする商品とは云えず、また、
単一色のものが無造作に袋詰めにされて流通過程
に供されるため、店頭に陳列した場合にあつて新
味に欠け、商品価値に乏しいものであつた。(Problem to be solved by the invention) However, even though the macaroni mentioned above has a wide variety of shapes, it cannot be said that it is a particularly attractive product in terms of color.
Since products of a single color are casually packaged in bags and sent for distribution, they lack novelty and lack commercial value when displayed in stores.
更に、マカロニ自体には、原料小麦粉に由来す
る一種の微香は有するが、特に芳香豊な商品では
ないため、風味に欠け、現代食生活における嗜好
の多様化、殊に若者層の清涼感豊かな嗜好感覚及
び色彩感覚に対処できなかつた。また、色彩感覚
にあれた食品が要望されていた。 Furthermore, although macaroni itself has a slight aroma derived from the raw flour, it is not a particularly fragrant product, so it lacks flavor, and as a result of the diversification of tastes in modern diets, especially among young people, macaroni has a refreshing taste. I was unable to cope with my sense of taste and color sense. In addition, there was a demand for foods that appealed to the sense of color.
一方、前述したスパゲテイにあつては、乾燥粉
末を使用していることも相俟つて、着色のみであ
つて香りまで付与したものではなく、また、五色
素麺にあつては、前記した五種の素材に殆ど香り
がないことから、五色の色彩と芳香とに対応がな
く、多様化した嗜好を満足させ得るものではなか
つた。 On the other hand, the spaghetti mentioned above uses dry powder, and is only colored and not flavored. Since the material has almost no fragrance, there is no correspondence between the five colors and fragrances, and it is not possible to satisfy diversified tastes.
また、生果皮を増量剤として添加した澱粉含有
食品にあつては、製品にざらつきがあり、しかも
芳香、清涼感に欠けるものであつた。 In addition, in the case of starch-containing foods to which fresh pericarp was added as a bulking agent, the products were grainy and lacked aroma and refreshing sensation.
本考案は斯かる問題点及び要望に鑑みてなされ
たもので、市場における需要量の増大を期待し得
ると共に、着色料として芳香豊かな天然果実の果
汁類、エツセンスを用いることにより、色彩感覚
にあふれた天然果実の香り高い製品として老若男
女を問わずその嗜好を満足させ得る芳香及び清涼
感豊かな多色マカロニ包装体を提供することを目
的とするものである。 The present invention was developed in view of these problems and requests, and is expected to increase demand in the market.It also improves the sense of color by using aromatic natural fruit juices and essences as coloring agents. The object of the present invention is to provide a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of men and women of all ages as a highly fragrant product made from abundant natural fruits.
(課題を解決するための手段)
上述の如き問題点を解決し所期の目的を達成す
るため本考案の要旨とする構成は、天然果実の果
汁類又は果汁類及びエツセンスを用いて赤、青、
黄、緑、紫等の任意の色彩にそれぞれ着色し、か
つ、それぞれの色彩の果実に対応する芳香を付与
したマカロニを、それぞれ適量ずつ一つのパツク
に混入すると共に、該一つのパツク内に通常のマ
カロニを適量ずつ混在せしめてなる多色マカロニ
包装体に存する。(Means for Solving the Problems) In order to solve the above-mentioned problems and achieve the intended purpose, the gist of the present invention is to use natural fruit juices or fruit juices and essences to produce red, blue and blue fruits. ,
An appropriate amount of macaroni colored in any color such as yellow, green, purple, etc. and given a fragrance corresponding to the fruit of each color is mixed into one pack, and the usual amount is added to each pack. The present invention consists in a multicolored macaroni package made by mixing appropriate amounts of macaroni.
(作 用)
このように構成される多色マカロニ包装体は、
着色料として天然果実の果汁類、エツセンスを用
いているため、ざらつくことなく美麗な色彩を呈
すると共に、芳香、清涼感に優れることとなり、
また、赤、青、黄、緑、紫等の任意の天然果実の
色彩にそれぞれ着色され、かつ、それぞれの色彩
の果実に対応する芳香を付与したことによつつ
て、例えば、赤色ならイチゴの香り、黄緑ならメ
ロンの香り、紫色ならグレープの香りというよう
に、色彩と芳香との対応がそれぞれの天然果実の
色彩−芳香のイメージに一致できることとなる。(Function) The multicolored macaroni package constructed in this way is
Because natural fruit juices and essences are used as coloring agents, it has a beautiful color without any harshness, and has an excellent aroma and refreshing feeling.
In addition, it is colored in the colors of any natural fruit such as red, blue, yellow, green, and purple, and is given a fragrance corresponding to each colored fruit. The correspondence between color and aroma can match the color-fragrance image of each natural fruit, such as a yellow-green scent with a melon scent and a purple scent with a grape scent.
更に、任意の色彩にそれぞれ着色されたマカロ
ニをそれぞれ適量ずつ一つのパツクに混入すると
共に、該一つのパツク内に通常のマカロニを適量
ずつ混在せしめたことによつて、その外観におい
て多様な色彩を呈し、需要者の色彩感覚を刺激す
ることとなる。 Furthermore, by mixing appropriate amounts of macaroni colored in arbitrary colors into one pack, and by mixing an appropriate amount of regular macaroni into one pack, it is possible to create a variety of colors in the appearance. This stimulates the color sense of consumers.
(実施例)
次に、本考案の第一の実施例を図面を参照しな
がら説明する。(Example) Next, a first example of the present invention will be described with reference to the drawings.
図中1は、多色マカロニ包装体であり、この多
色マカロニ包装体1は、透明合成樹脂製のパツク
2内に約2cm程にカツトしたエルボタイプの赤色
のマカロニ3a、青色のマカロニ3b、黄色のマ
カロニ3c、緑色のマカロニ3d及び紫色のマカ
ロニ3eをそれぞれ適量ずつ混入して収容し、パ
ツク2内の開口部2aを紐若しくは外周被覆線材
等の封緘部材4より封じてパツクとなしている。 1 in the figure is a multicolor macaroni package, and this multicolor macaroni package 1 includes an elbow-type red macaroni 3a cut to about 2 cm, a blue macaroni 3b, and a transparent synthetic resin pack 2. Appropriate amounts of yellow macaroni 3c, green macaroni 3d, and purple macaroni 3e are mixed and housed, and the opening 2a in the pack 2 is sealed with a sealing member 4 such as a string or outer peripheral covering wire to form a pack. .
尚、説明上及び図面の表現上の便宜のため、第
2図a乃至第2図eに示すように、赤色のマカロ
ニ3aは外周を塗り潰して示し、青色のマカロニ
3bは外周を高密度の打点模様で、黄色のマカロ
ニ3cは外周を中密度の打点模様で、緑色のマカ
ロニ3dは外周を疎密度の打点模様で、紫色のマ
カロニ3eは外周を打点なしでそれぞれ示してい
る。 For convenience of explanation and drawing representation, as shown in FIGS. 2a to 2e, the red macaroni 3a is shown with its outer periphery filled in, and the blue macaroni 3b is shown with high-density dots on its outer periphery. As for the pattern, the yellow macaroni 3c has a dot pattern with a medium density on the outer periphery, the green macaroni 3d has a dot pattern with a sparse density on the outer periphery, and the purple macaroni 3e has no dots on the outer periphery.
本考案の多色マカロニ包装体1は上述の構成か
らなるが、次に各マカロニ3a,3b,3c,3
d,3eの製造について説明する。 The multicolored macaroni package 1 of the present invention has the above-mentioned configuration.
The production of d and 3e will be explained.
天然果実の色彩、芳香を付与するために使用さ
れる着色料の第一は、いわゆる果汁類、すなわち
果汁、濃縮果汁、或いは果肉のみ(生果皮は加工
成形後、ざらつくため使用しない)をすりつぶし
て調整されるピユーレ、ネクター等である。これ
ら果汁類として例えば、イチゴ、オレンジ、リン
ゴ、パイン、グレープ、アプリコツト、メロン、
レモン等の色彩、芳香の強いものが適する。 The first coloring agent used to impart color and aroma to natural fruits is the so-called fruit juices, i.e., fruit juice, concentrated fruit juice, or only fruit pulp (fresh fruit skin is not used because it is rough after processing and shaping). These are puree, nectar, etc. which are prepared. Examples of these fruit juices include strawberries, oranges, apples, pineapples, grapes, apricots, melons,
Colored and aromatic items such as lemon are suitable.
着色料の第二は、前記果汁類の使用効果を補強
する目的で用いられるフルーツエツセンス類であ
り、その他、天然色素等の香料、有機酸類、甘味
料、保存料等であるが、これらはすべての使用を
必須とするものではなく、果汁に応じて適宜選択
する。 The second type of coloring agent is fruit essences, which are used for the purpose of reinforcing the effects of the fruit juices mentioned above.In addition, there are flavoring agents such as natural pigments, organic acids, sweeteners, preservatives, etc. It is not necessary to use all of them, and they should be selected as appropriate depending on the fruit juice.
すなわち、赤色のマカロニ3aは、ミキサー等
公知の抽出装置を用いて天然果実であるイチゴか
ら得た果汁を用いて着色するが、その際、色彩、
芳香が弱い場合にあつては、赤色の天然色素、イ
チゴエツセンス等を適量加えて色、芳香を補強さ
せるものである。また、果汁を用いて着色する
際、該果汁と共に甘味料(ぶどう糖、果糖、ソル
ビツト糖の糖、糖アルコール類、或いはステビア
他の天然、人口甘味料)、有機酸(クエン酸、酒
石酸等)、乳化剤、保存料等をマカロニ3aの主
成分である小麦粉に加えて水と混練し、常法によ
り順次、脱気、高圧押出成型(各種ダイスを用い
る)、切断及び乾燥の各工程を経て製造される。 That is, red macaroni 3a is colored using fruit juice obtained from strawberries, which are natural fruits, using a known extraction device such as a mixer.
If the aroma is weak, an appropriate amount of red natural pigment, strawberry essence, etc. is added to enhance the color and aroma. In addition, when coloring with fruit juice, sweeteners (glucose, fructose, sorbitol sugar, sugar alcohols, or natural or artificial sweeteners such as stevia), organic acids (citric acid, tartaric acid, etc.), It is manufactured by adding emulsifiers, preservatives, etc. to wheat flour, the main component of Macaroni 3a, and kneading it with water, followed by the steps of degassing, high-pressure extrusion molding (using various dies), cutting, and drying using conventional methods. Ru.
このようにして製造されたマカロニ3aは、そ
の成分としてイチゴの赤色の色素を含有すること
となり、従つてマカロニ3a自体が赤色の外観を
呈すると共に、イチゴの芳香を有するものであ
る。 The macaroni 3a produced in this manner contains the red pigment of strawberries as a component, and thus the macaroni 3a itself has a red appearance and a strawberry aroma.
青色のマカロニ3b、黄色のマカロニ3c、緑
色のマカロニ3d及び紫色のマカロニ3eも、そ
れぞれパイン、メロン、グレープ等の天然の果実
を原料とする果汁類(通常の果汁のほか、濃縮果
汁も含まれる)を用いて、赤色のマカロニ3aと
同様な製造工程によりそれぞれ製造される。 Blue macaroni 3b, yellow macaroni 3c, green macaroni 3d, and purple macaroni 3e are also fruit juices made from natural fruits such as pine, melon, and grape (in addition to regular fruit juice, concentrated fruit juice is also included) ) using the same manufacturing process as red macaroni 3a.
パツク2内に収容させるマカロニ3a,3b,
3c,3d,3eはそれぞれの切断工程において
10〜20mm程度の小粒タイプに切断したものを用い
ている。 Macaroni 3a, 3b stored in pack 2,
3c, 3d, 3e in each cutting process
It is cut into small pieces of about 10 to 20 mm.
第3図は本考案の第二の実施例を示すものであ
り、多色マカロニ包装体1′はパツク2′内に、ア
ルフアベツトタイプのマカロニ5a,5b,5
c,5d,5eを混入せしめてなるものである。 FIG. 3 shows a second embodiment of the present invention, in which a multicolored macaroni package 1' contains alpha-alphabetic type macaroni 5a, 5b, 5.
c, 5d, and 5e are mixed therein.
マカロニ5aはアルフアベツト「A」の形状で
かつ前記3aと同様の赤色に、マカロニ5bは
「B」の形状で青色に、マカロニ5cは「C」の
形状で黄色に、マカロニ5dは「D」の形状で緑
色に、マカロニ5eは「E」の形状で紫色にそれ
ぞれ着色成形してなるものである。 Macaroni 5a has the shape of an alpha alphabet "A" and is red like 3a above, macaroni 5b has the shape of "B" and is blue, macaroni 5c has the shape of "C" and is yellow, and macaroni 5d has the shape of "D". The macaroni 5e has an "E" shape and is colored purple.
尚、各マカロニ5a,5b,5c,5d,5e
の原料及び製造工程は前述した実施例の場合と同
じである。また、第3図において、符号を付して
ないが、前記以外のアルフアベツト形状をなした
マカロニをパツク2′内に混入している。 In addition, each macaroni 5a, 5b, 5c, 5d, 5e
The raw materials and manufacturing process are the same as in the previous example. In addition, in FIG. 3, although not labeled, macaroni having an alpha alphabet shape other than those described above is mixed into the pack 2'.
上述した第一、第二の実施例において、パツク
2若しくはパツク2′内に、果汁類を用いないで
製造した通常のマカロニ(図示せず)を適量ずつ
混在せしめて多色マカロニ包装体としている。 In the first and second embodiments described above, an appropriate amount of ordinary macaroni (not shown) manufactured without using fruit juice is mixed in the pack 2 or 2' to form a multicolored macaroni package. .
また、マカロニの色彩としては上述した各色彩
の他、オレンジ、白桃、アプリコツト等、各種の
果実を原料とする果汁類により任意の色彩となし
得るものであり、更には種々な果汁により着色さ
れた多色のマカロニのみをパツク内に混入させて
も構わない。尚、使用するマカロニの形態は、前
記実施例に示すもののほか、通常の管状のもの、
トリペリ、ホイール、シエル、トリポリニ、テリ
ーネ、マニカ等いずれでも良く、特に限定される
ものではない。 Furthermore, in addition to the above-mentioned colors, macaroni can be made into any color by using fruit juices made from various fruits such as orange, white peach, and apricot. It is also possible to mix only multicolored macaroni into the pack. The shape of the macaroni used is in addition to those shown in the above examples, a regular tubular shape,
It may be any of tripelli, wheel, ciel, tripolini, terrine, manica, etc., and is not particularly limited.
尚、本実施例で使用されているフルーツエツセ
ンスは、色彩、芳香の弱い果汁に添加して、その
果汁の色彩、芳香を補強するものであるが、特に
天然のフルーツエツセンスは香りの品位に優れる
ことから芳香の補強に適するものである。 The fruit essence used in this example is added to fruit juice with weak color and aroma to enhance the color and aroma of the fruit juice.In particular, natural fruit essence has a high quality of aroma. It is suitable for aroma reinforcement because of its excellent properties.
因に、エツセンスには、植物の花、つぼみ、果
実、葉、枝、幹、皮、根などから取つた天然エツ
センスや、香りを出す原子(香原体)や原子団
(発香団)を有する化合物を作ることによつて得
られる人造エツセンス(例えばラク酸エチルな
ど)、若しくは人造エツセンスの単体を幾種類も
混合し更に天然品や補助剤を混ぜてなる調合エツ
センスがあり、本考案の目的の範囲内であれば天
然、人造を問わず何れのエツセンスも使用できる
ものであるが、香りの品位が特に優れている天然
のイチゴ、レモン、オレンジ等から得たフルーツ
エツセンスを使用するのが好ましい。 Incidentally, essences include natural essences taken from plant flowers, buds, fruits, leaves, branches, trunks, skins, roots, etc., as well as atoms that produce scents (fragrant substances) and atomic groups (fragrant groups). There are artificial essences (such as ethyl lactate) that can be obtained by making a compound that has the following properties, or there are compound essences that are made by mixing several types of simple artificial essences and further mixing natural products and adjuvants, and the purpose of the present invention is to Any essence, natural or artificial, can be used as long as it falls within the above range, but it is best to use fruit essences obtained from natural strawberries, lemons, oranges, etc., which have particularly excellent fragrance quality. preferable.
(考案の効果)
本考案は以上の如く構成され、着色料として天
然果実の果汁類、エツセンスを用いているため、
表面がざらつくことなく美麗な色彩を呈し、芳
香、清涼感に優れると共に、赤、青、黄、緑、紫
等の任意の天然果実の色彩にそれぞれ着色され、
かつ、それぞれの色彩の果実に対応する芳香を付
与したことによつて、例えば、赤色ならイチゴの
香り、黄緑ならメロンの香り、紫色ならグレープ
の香りというように、色彩と芳香との対応がそれ
ぞれの天然果実の色彩−芳香のイメージに一致で
きるため、喫食時にイチゴ、オレンジ、グレープ
等の各種の色彩、芳香を嗜好者をして楽しむこと
ができると共に、昨今における食品素材の多様化
及び嗜好の多様性にも対応でき、マカロニ食品と
しての趣向性及び商品価値を向上できることとな
つた。(Effects of the invention) The invention is constructed as described above, and uses natural fruit juices and essences as coloring agents.
It has a beautiful color without any roughness on the surface, has an excellent aroma and refreshing feeling, and is colored in the colors of any natural fruit such as red, blue, yellow, green, and purple.
In addition, by assigning aromas that correspond to each colored fruit, for example, red has a strawberry scent, yellow-green fruit has a melon scent, and purple has a grape scent. Since the colors and aromas of each natural fruit can be matched, consumers can enjoy the various colors and aromas of strawberries, oranges, grapes, etc. when eating them. This makes it possible to accommodate the diversity of macaroni foods, thereby improving the taste and product value of macaroni foods.
更に、任意の色彩にそれぞれ着色されたマカロ
ニをそれぞれ適量ずつ一つのパツクに混入すると
共に、該一つのパツク内に通常のマカロニを適量
ずつ混在せしめたことによつて、その外観におい
て多様な色彩を呈することから、新感覚なマカロ
ニ食品とすることができ、また、店頭に陳列した
場合にあつても他のパスタ類に比較し需要者の色
彩感覚を刺激することになり、殊に若者層の色彩
感覚に適合させたフアツシヨナブルなマカロニ食
品として需要増大を図ることが可能である等の顕
著な効果を奏するものである。 Furthermore, by mixing appropriate amounts of macaroni colored in arbitrary colors into one pack, and by mixing an appropriate amount of regular macaroni into one pack, it is possible to create a variety of colors in the appearance. This makes it possible to create macaroni food with a new sensation, and when it is displayed in stores, it stimulates the color sense of consumers compared to other pasta types, especially among young people. This has remarkable effects such as increasing the demand for a fashionable macaroni food that is adapted to the color sense.
このように本考案は、色彩感覚にあふれた天然
果実の香り高い製品として子供、大人、老若男女
を問わずその嗜好を満足させ得る芳香及び清涼感
豊かな多色マカロニ包装体を提供できるものであ
る。 In this way, the present invention can provide a multicolored macaroni package rich in aroma and refreshing feeling that can satisfy the tastes of children, adults, men and women of all ages, as a product with a rich sense of color and a high aroma of natural fruits. be.
第1図は本考案の第一の実施例を示す正面図、
第2図a乃至第2図eはそれぞれ赤色、青色、黄
色、緑色、紫色のマカロニを例示的に示す正面
図、第3図は第二の実施例を示す正面図である。
1,1′……多色マカロニ包装体、2,2′……
パツク、3a,5a……赤色のマカロニ、3b,
5b……青色のマカロニ、3c,5c……黄色の
マカロニ、3d,5d……緑色のマカロニ、3
e,5e……紫色のマカロニ。
FIG. 1 is a front view showing the first embodiment of the present invention;
2a to 2e are front views illustrating red, blue, yellow, green, and purple macaroni, respectively, and FIG. 3 is a front view showing a second embodiment. 1,1'...Multicolor macaroni packaging, 2,2'...
Pack, 3a, 5a...Red macaroni, 3b,
5b...Blue macaroni, 3c, 5c...Yellow macaroni, 3d, 5d...Green macaroni, 3
e, 5e...Purple macaroni.
Claims (1)
用いて赤、青、黄、緑、紫等の任意の色彩にそれ
ぞれ着色し、かつ、それぞれの色彩の果実に対応
する芳香を付与したマカロニを、それぞれ適量ず
つ一つのパツクに混入すると共に、該一つのパツ
ク内に通常のマカロニを適量ずつ混在せしめてな
る多色マカロニ包装体。 Macaroni is colored in any color such as red, blue, yellow, green, purple, etc. using natural fruit juice or fruit juice and essence, and is given an aroma corresponding to the fruit of each color. This multicolored macaroni package is made by mixing an appropriate amount of ordinary macaroni into one pack and also mixing an appropriate amount of ordinary macaroni into the one pack.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1983025043U JPS59133083U (en) | 1983-02-24 | 1983-02-24 | multicolored macaroni |
EP83307872A EP0117955A1 (en) | 1983-02-24 | 1983-12-22 | Pasta food and process for the preparation thereof |
AU24416/84A AU2441684A (en) | 1983-02-24 | 1984-02-09 | Pasta food |
IT8419606A IT1173265B (en) | 1983-02-24 | 1984-02-14 | FOOD PASTA AND PROCEDURE FOR ITS PREPARATION |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1983025043U JPS59133083U (en) | 1983-02-24 | 1983-02-24 | multicolored macaroni |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59133083U JPS59133083U (en) | 1984-09-06 |
JPH0232069Y2 true JPH0232069Y2 (en) | 1990-08-30 |
Family
ID=30156048
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1983025043U Granted JPS59133083U (en) | 1983-02-24 | 1983-02-24 | multicolored macaroni |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59133083U (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5024452A (en) * | 1972-02-04 | 1975-03-15 | ||
JPS51118851A (en) * | 1975-04-10 | 1976-10-19 | Giichi Mutou | Production of starch containing food |
-
1983
- 1983-02-24 JP JP1983025043U patent/JPS59133083U/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5024452A (en) * | 1972-02-04 | 1975-03-15 | ||
JPS51118851A (en) * | 1975-04-10 | 1976-10-19 | Giichi Mutou | Production of starch containing food |
Also Published As
Publication number | Publication date |
---|---|
JPS59133083U (en) | 1984-09-06 |
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