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Instant noodle overview
- 2. CONTENT 1. Overview 2. Classification 3. Material 4. Processcing 5. Quality factor? 6. Trend
- 3. INSTANT NOODLE 1. Overview Origin • Chinese noodles originated in the Han dynasty more than 4,000 years ago. • Yi noodle or Yi Mein (China) existed for centuries are first boiled, then fried and served in a soup, similar to instant noodle. • Other theories suggest noodles were first made in the Middle East and introduced to Italy by the Arabs. Italians are widely credited for popularizing the food in Europe and spreading it around the world • Modern instant noodle was created by Momofuku Ando in Japan and first marketed on 25/08/1958 by his company, Nissin. Oldest noodles unearthed in China Instant noodle
- 6. INSTANT NOODLE 2. Classification Frying in oil Moisture: 2-6% Fat: 15-20% Air Drying Moisture: 6-8% Fat: 4-5%
- 7. INSTANT NOODLE 3.Materials Flour Spice & Addition Water - Gluten and starch. - Shape, structure function. - Main ingredients - Rice, wheat, buckwheat, etc. Quality of dough Frying Oil Refined and hydrolyzed shortening - Salt - Colorings - …
- 9. INSTANT NOODLE 1. Mixing • Ingredients other than flour are pre-dissolved in water, stored at 20– 30◦C while salt water can be prepared separately • flour and water along with other weighed ingredients are mixed Note: • Flour of high protein content and damaged starch tends to produce larger dough crumbs during mixing that may result in uneven hydration • Mixing is usually followed by dough resting. This step allows the crumbly mixture to rest for a period to accelerate further hydration of flour particles and to redistribute water in the dough system • Resting improves processing properties and facilitates gluten formation during sheeting
- 10. INSTANT NOODLE • 2. Sheeting • After mixing, the crumbly dough is compressed to form continuous dough sheet, which is folded or compounded and passed through subsequent rolls • Sheeting process is intended to achieve a smooth dough sheet with desired thickness Note: • At the sheeting stage, number of passes through rolls, roll diameter, sheeting speed, and reduction ratio are the main factors affecting dough sheet characteristics • Dough sheets are rested to allow gluten structure relaxation or mellow the gluten and make it more extensible
- 11. INSTANT NOODLE • 3. Cutting/Slitting and Waving • The dough sheet is cut into noodle strands of desired width with a slitter. The width and shape of noodle strands are determined by cutting rolls. • Noodle strands are continually fed into a traveling net conveyor, which moves slower than the cutting rolls above it • The speed differential between noodle feeding and net traveling results in a unique waving of noodle strands. • Noodle strands are cut into a desirable length by a cutter.
- 12. INSTANT NOODLE 4. Steaming and Molding • The cut and wavy noodle strands are conveyed to a steam chamber to cook them by exposing to a temperature of 100◦C for one–five minutes Note: • Noodles will have a hard core and will be difficult to cook properly. • over steamed noodles are soft and sticky. • Steaming is a key process • Triggers several physicochemical such as protein is coagulated, starch absorbs water steam and swelling and functional changes in starch granules
- 13. INSTANT NOODLE 5. Frying/Drying • Frying: Noodle blocks are fed into frying baskets. The baskets filled with noodle blocks are immersed in hot oil for deep frying • Fast frying: • Frying process should be optimized to obtain fried noodles with good sensory properties, low fat content, and low - fat decomposition products • Drying: e done by hot air to produce instant dried noodles • The lesser fat content in case of instant dried noodle makes them attractive Note: Elimination of oil in the drying of instant noodles may remove health concerns about the fat content and presence of trans-fatty acids from partially hydrogenated and hydrogenated oils ! But frying food still the best !
- 14. INSTANT NOODLE 6. Cooling - After the dehydration process, the noodles, which are at 100˚C, are cooled with air. - Frying or drying is followed by cooling the product to room temperature to avoid rapid oxidation and other changes. - This cooling process is followed by a series of careful inspection for weight, shape, color, dryness, frying condition, cooling temperature, etc.
- 15. INSTANT NOODLE 7. Packing and Casing • The cooled noodles are packed into a bag along with a soup base sachet. • After packing, finished noodle packs shall go in turn through the detectors and weighing instrument to check for metal and abnormal object and standard weight. Unqualified packs will be removed from the line. • Finished products are packed in cases or package in accordance with the requirements of each product. The case/package will be printed with manufacture date, stored, and inspected by Quality Assurance Department before being distributed to the market.
- 16. INSTANT NOODLE 5. Quality factor: INSTANT NOODLE Cooking quality Color & Flavor Texture Oil uptake
- 17. INSTANT NOODLE 6. Trend • Replace the regular flour with other kind or mixture of flour to create different kind of instant noodle • Add vitamin and nutrition to the instant noodle • More variety of noodle like black noodle form Korea, instant soba or ramen from Japan which usually don not have their instant version but now have.
- 18. INSTANT NOODLE Reference • https://www.researchgate.net/publication/260375690_Instant_Noodles_Processing_Quality_and_Nutrit ional_Aspects • https://instantnoodles.org/en/noodles/report.html#:~:text=116.6%20billion%20servings%20of%20insta nt,servings%20are%20eaten%20every%20day.&text=10%20countries%20out%20of%2015,per%20ca pita%20consumption%20by%20far. • https://www.nationalgeographic.com/history/article/4-000-year-old-noodles-found-in- china#:~:text=Noodle%20History&text=Prior%20to%20the%20discovery%20of,to%20Italy%20by%2 0the%20Arabs. • https://en.wikipedia.org/wiki/Noodle