Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, which is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products.
Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under many brand names.
The main ingredients in instant noodles are flour, starch, water, salt and/or kansui (かん水), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate, and sometimes a small amount of phosphoric acid.[2] Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. The flavoring is typically in a separate packet. In cup noodles, flavouring powder is often loose in the cup. Some instant noodle products are seal-packed and can be reheated or eaten straight from the packet or container.
History
A bag of Chinese pre-fried Yi noodlesInstant noodles on a shelfRecreation of Momofuku Ando's workshop, where he created instant noodles; CupNoodles Museum Osaka Ikeda
The history of noodles in China dates back many centuries, and there is evidence that a noodle that is boiled and then fried and served in a soup, similar to Yi noodle, dates to ancient China.[3] According to legend, during the Qing dynasty, a chef put already-cooked egg noodles in to boil. To rescue them, he scooped them out and fried them in hot oil, serving them as a soup.[3] According to the Journal of Ethnic Foods, early instant noodle packaging was labelled "Yi noodles."[3]
Modern instant noodles were created by Momofuku Ando in Japan.[4][5] They were first marketed on 25 August 1958 by Ando's company, Nissin, under the brand name Chikin Ramen.[6]
Before Ando invented instant noodles, the process of mechanically curving noodles into a wavy shape had already been invented by Yoshio Murata in 1953. Murata's invention made it possible to curl noodles dozens of times faster, paving the way for the mass production of instant noodles.[7][8] Curving noodles into a wave shape presents the advantages that more noodles fit into a small package, the noodles are less likely to stick together during cooking, they cook more evenly and have improved taste and flavor, they are less fragile and easier to transport and store, drying and shaping is easier, their elasticity is improved, and the noodles are less likely to slip off chopsticks or forks when eaten.[9]
Ando developed the entire production method of flash-frying noodles from processes of noodle-making, steaming, seasoning, to dehydrating in oil heat, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, exceeding that of frozen noodles. Each noodle block was pre-seasoned and sold for ¥35. The instant noodles became ready to eat in two minutes by adding boiling water. Due to their price and novelty, Chikin Ramen were considered a luxury item initially, as Japanese grocery stores typically sold fresh noodles for one-sixth of their price.[10][11] Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation.[12] Initially gaining popularity across East Asia, South Asia, and Southeast Asia, where they are now firmly embedded within local cultures, instant noodles eventually spread to and gained popularity across most other parts of the world.[1]
A separate claim of origin for instant noodles comes from Pingtung County in Taiwan.[13]Chang Kuo-wen, a Pingtung local, filed a patent for instant noodles in 1956. On 16 August 1961, Zhang supposedly transferred the patent to Momofuku Ando for ¥23million.[13]
Manufacturers began adding flavoring powder in a separate packet[when?]. In 1971, Nissin introduced Nissin Cup Noodles, a cup noodle to which boiling water is added to cook the noodles. Dried vegetables began to be included in the cup, creating a complete instant soup dish. Cup noodles combine the functions of packaging material, a container for boiling water, and a bowl to eat the noodles from. Heading off the recent rise in health consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, low-calorie noodles, and low-sodium noodles.[14]
In a Japanese poll conducted in 2000, instant noodles were voted the best invention of the 20th century.[15]As of 2018[update], approximately 103billion servings of instant noodles were eaten worldwide every year. China consumed 40billion packages of instant noodles per year (39% of world consumption), Indonesia 12billion, India 6billion, Japan 5.7billion, and Vietnam 5.2billion. The top three per-capita consuming nations are South Korea (74.6 servings), Vietnam (53.9 servings), and Nepal (53 servings).[16]
Composition
A model of cup instant noodle composition
There are three key ingredients in wheat-based noodles: wheat flour, water, and salt.[17] Other than the three main ingredients, USDA regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients.[18]
Flour
Noodles can be made from different kinds of flours, such as wheat, rice, and buckwheat flour. For instant noodles, flours that have 8.5–12.5% protein are optimal because noodles must be able to withstand the drying process without breaking apart, which requires a higher amount of protein in flour, and during frying, high protein content can help decrease the fat uptake.[17]Gluten, which is made up of glutenin and gliadin, is the most important wheat protein that forms the continuous viscoelastic dough of noodles.
Water
The hydration of dough determines the development of gluten structure, which affects the viscoelastic properties of dough. The water absorption level for making noodles is about 30%–38% of flour weight; if the water absorption level is too high, hydration of flour cannot be completed, and if the water absorption level is too low, the dough will be too sticky to handle during processing.[17] For instant noodles, dehydration is an important step after noodles are made because water can offer a hospitable environment for microorganisms. The USDA uses different regulations of moisture content, depending on dehydration method: for instant noodles dehydrated by frying, moisture content cannot exceed 8%, and for those dehydrated by methods other than frying, moisture content cannot exceed 14.5%.[18]
Salt
Salt is added when making the flour dough to strengthen gluten structures and enhance the sheeting properties of dough, and it can make the noodles softer and more elastic. Salt also offers the basic salty flavor of noodles and can mask flavours generated by flour and processing. Another function of salt is to slow down the activities of enzymes, such as proteolytic enzymes, which could interrupt the gluten structures and microbial growth. Alkaline salt, such as sodium and potassium carbonates, could be added to noodle dough to enhance the yellow color of the product if needed because flavonoid pigments in flour turn yellow at alkaline pH levels, and the increase of pH could also influence the behavior of gluten, which could make noodle dough even tougher and less extensible (for some noodles, such as Japanese ramen, this is wanted). For making fresh noodles, the amount of salt added is 1–3% of flour weight, but instant noodles require higher salt content due to longer shelf life.[17] One pack of ramen contains well over half the daily recommended amount of sodium.[19]
Kansui
Kansui, an alkaline solution consisting usually of a 9:1 ratio of sodium carbonate to potassium carbonate, is added to the flour and water when making ramen to help develop several of its unique characteristics.[20] The addition of kansui aids in the gluten development of the noodle as well as promotion of gelatinization of starches, both of which contribute to the springiness and chewiness characteristic of ramen.[21] Additionally, the addition of kansui enhances the yellow color of ramen noodles by bringing about a chromophoric shift of several compounds called flavonoids that are inherent in wheat flour.[20]
Oil
Frying is a common dehydration process for producing instant noodles. According to USDA regulations, oil-fried instant noodles should not have fat content higher than 20% of total weight. However, the amount of oil could increase during the frying process. Palm oil is chosen as the frying oil for instant noodles due to its heat stability and low cost. Due to their high fat content and low moisture content, instant noodles are highly susceptible to lipid oxidation, and relatively high amount of preservatives are added. Hence, to avoid the generation of off-flavors and health-risking compounds, some instant noodles are dehydrated by ways other than frying to reduce fat content. According to the USDA, non-fried instant noodles should have a fat content lower than 3%.[18]
Other ingredients
Potato starches are commonly added to instant noodles to enhance the gelling properties and water-holding capacities of noodles. Polyphosphate is used in instant noodles as an additive to improve starch gelatinization during cooking (rehydration), to allow more water retention in the noodles. Hydrocolloids such as guar gum are widely used in instant noodle production to enhance water-binding capacity during rehydration and to shorten cooking time. Gums are dispersed in water before mixing and making of noodles dough.[22]
Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture that is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. After it is kneaded, the dough is made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a slow-paced conveyor belt and are hindered by metal weights when coming out of the slitter, which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning can be added as well. Once the noodles are shaped, they are ready to be steamed for 1–5 minutes at 100°C (212°F) to improve texture by gelatinizing the starch of the noodles. When steaming, the addition of water and heat breaks up the helix structure and crystallinity of amylose. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule.[23]
Noodles can be dried in one of two ways: by frying or by hot-air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140–160°C (284–320°F). The frying process decreases the moisture content from 30–50% to 2–5%. Common oils used for frying in North America include canola, cottonseed, and palm oil mixtures, while only palm oil or palm olein are used in Asia.[citation needed] Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of 70–90°C (158–194°F), resulting in a moisture content of 8–12%. During the drying process, the rapid evaporation of water creates pores throughout the food matrix, which allows for short cooking times in the finished product. In the case of fried noodles, the creation of pores is directly related to the uptake of fat into the noodles.[24] More than 80% of instant noodles are fried as this creates more evenly dried noodles than hot-air drying, which can cause an undesired texture in finished noodles and also takes longer to cook.[citation needed] However, with fried noodles, the oil content is about 15–20% and decreases the shelf life of the noodles due to oxidation, whereas in hot-air dried noodles, oil content does not go above 3%.[22]
Seasoning sachets on instant noodles, the content of a Japanese instant yakisoba package
Before packaging with seasoning, the noodles are cooled after drying, and their moisture, color, and shape are checked. Packaging of the noodles includes films impermeable to air and water. There are two forms of packaged instant noodles: one with the provided seasoning in small sachets inside or in a cup with seasoning on top of the noodles. There are a variety of flavors to the noodles, depending on which ones are added to the seasoning. Such flavors include beef, chicken, pork, shrimp, etc. In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor.[citation needed]
The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from the high sodium content with low moisture, and low water activity. Instant noodles can be served after 1–2 minutes in boiled water or soaked in hot water for 3–4 minutes.[25]
Physical properties
Although dry instant noodles may not appear elastic, they generally have higher elasticity than other types of noodles once cooked. The characteristic wavy form also differentiates instant noodles from other common noodles, such as udon or flat noodles. This wavy form is created when noodle dough sheets are being cut by rotation slitters. Due to the difference in velocity between the conveyor belt and blade rotation, noodle dough sheets can be pressed by blades multiple times within a certain area, creating the wavy form of instant noodles.[17] During pressing by the heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but the remaining gluten structures are strong enough to keep it hanging; therefore, wavy noodle strands are formed and maintained during processing. Other than the physical springiness, the selection of ingredients also ensures high elasticity of instant noodles. Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing,[17] resulting in more viscoelastic noodle dough and thus more elastic noodles. Furthermore, potato starch, a key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity, and rapid swelling.[17] Therefore, the addition of starch could further increase the elasticity of noodles. High salt content in instant noodles also increases the elasticity of noodle strands as its dissolved ions strengthen the interaction between gluten structures.[26]
The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles. Therefore, a short cooking time can be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled water; therefore, enhancing water retention is the main method of shortening cooking time.[citation needed]Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. The two key steps that serve the function to trigger starch gelatinization are steaming and oil-frying. Starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, and these can bind to water and increase the viscosity of the gluten matrix. Steaming offers an optimal condition for the gelatinization of potato starches. After steaming, rapid oil-frying vaporizes the free water, and gelatinization continues until all the free water evaporates. During frying, water in noodle strands migrates from the central region outwards to replace the surface water that is evaporated during frying. Therefore, a porous sponge structure in the noodle is created due to vaporization. During its migration, the water carries thermal energy from oil to the surroundings, creating heat for completing the starch gelatinization. Furthermore, the heat transfer during evaporation protects instant noodles from burning or being overcooked during frying.[17] Moreover, as a common additive, guar gum can not only increase the elasticity and viscosity of noodles to enhance mouthfeel, it can also increase the water binding ability of noodles during cooking.
Increased consumption of instant noodles has been associated with obesity and cardiometabolic syndrome in South Korea, which has the highest per capita instant noodle consumption (74.1 servings of instant noodles per person in 2014)[31] worldwide. The study consisted of 3,397 college students (1,782 male; 1,615 female) aged 18–29 years who participated in a health checkup. Statistical analysis using a general linear model that adjusted for age, body mass index, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasmatriglyceride levels, diastolic blood pressure, and fasting blood glucose levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ 1/month), the odds ratio for hypertriglyceridemia in the group with an intake of ≥ 3/week was 2.639 [95% confidence interval (CI), 1.393–5.000] for all subjects, while it was 2.149 (95% CI, 1.045–4.419) and 5.992 (95% CI, 1.859–21.824) for male and female students, respectively.[32] Additionally, a study by researchers at Harvard University of 10,711 adults (54.5% women) 19–64 years of age reported a 68% higher risk of metabolic syndrome among women who consume instant noodles more often than twice a week, but not in men.[33]
Lead contamination in Nestlé's Maggi brand instant noodles made headlines in India, with some seven times the allowed limit; several Indian states banned the product, as did Nepal.[34] On 5 June 2015, the Food Safety and Standards Authority of India banned all nine approved variants of Maggi instant noodles from India, terming them "unsafe and hazardous" for human consumption.[35]
Consumption
Instant noodles are a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. In 2018, the World Instant Noodles Association reported that 103.620 billion servings were consumed worldwide. China (and Hong Kong) consumed 40.250 billion servings, while Indonesia consumed 12.540 billion.[36] South Korea tops the world in per capita consumption at 75 servings per year. It is followed by Vietnam at 54 servings, and Nepal at 53.[37]
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
Ramen is a Japanese noodle dish. It includes Chinese-style wheat noodles served in a broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian "noodles" are known as pasta.
Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.
Mochi is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
A croissant is a French pastry made from puff pastry in a crescent shape.
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color.
Seitan is a food made from gluten, the main protein of wheat. It is also known as miànjīn, fu, milgogi, wheat meat, gluten meat, or simply gluten.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period.
Momofuku Ando, born Go Pek-Hok, was a Taiwanese-born Japanese inventor and businessman who founded Nissin Food Products Co., Ltd. He is known as the inventor of Nissin Chikin Ramen and the creator of the brands Top Ramen and Cup Noodles.
Lahoh, is a spongy, flat pancake-like bread. It is a type of flatbread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia, Yemen and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and also called laxoox/lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia, respectively.
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing.
Liangpi is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread throughout China. In northwestern areas of China, it is often called liangpi zi (凉皮子). Although liangpi is served cold, they are served in every season, including winter.
Nissin Chikin Ramen, or Nissin Chicken Ramen, is a noodle brand and the first marketed brand of Japanese instant noodles produced by Nissin Foods since 1958. It was invented by Momofuku Ando after he learned how to cook tempura in his house in Ikeda, Osaka. The product is sold in Japan with small amounts exported overseas by distributors.
Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise. However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.
Alkaline noodles or alkali noodles are a variation of noodles with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. They are traditional to Chinese cuisine. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results. The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow at alkaline pH.
1 2 劉黎兒觀點》泡麵是日本人發明的？日媒還台灣雞絲麵發明者一個公道["Liu Lier's View" Instant Noodles Were Invented by the Japanese? Japanese Media Also Gave Credit to the Inventor of Taiwanese Chicken Noodles]. newtalk.tw (in Chinese). 29 March 2019. Archived from the original on 21 November 2020. Retrieved 29 June 2021.
1 2 Hou, Gary G. (26 October 2010). Asian noodles: science, technology, and processing. Hou, Gary G. Hoboken, N.J. ISBN9780470179222. OCLC907642187.{{cite book}}: CS1 maint: location missing publisher (link)
↑ Li, Man; Sun, Qing-Jie; Han, Chuan-Wu; Chen, Hai-Hua; Tang, Wen-Ting (2018). "Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms". Food Chemistry. 246: 335–342. doi:10.1016/j.foodchem.2017.11.020. PMID29291858.
↑ Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (15 January 2009). Food Chemistry. Springer Science & Business Media. ISBN9783540699330.
↑ Mellema, M. (2003). "Mechanism and reduction of fat uptake in deep-fat fried foods". Trends in Food Science & Technology. 14 (9): 364–373. doi:10.1016/s0924-2244(03)00050-5.
↑ "Instant ramen noodles are low in fiber, vitamins and minerals and high in carbohydrates. The package comes complete with seasonings that are typically very salty. Ramen Noodles and Chronic IllnessArchived 19 December 2012 at the Wayback Machine
↑ Instant noodles are a highly processed food which lack nutritive value. Instant noodles are high in carbohydrates, sodium and other food additives, but low on essential elements such as fiber, vitamins and minerals. Stay Away from Instant Noodles to KeepHealthyArchived 26 December 2018 at the Wayback Machine
This page is based on this Wikipedia article Text is available under the CC BY-SA 4.0 license; additional terms may apply. Images, videos and audio are available under their respective licenses.
