How are instant noodles made? This article explains the process, ingredients and shelf life of this popular convenience food. Find out how instant noodles are made and what you should know before buying it.
You may also be surprised to learn that these noodles are made in a family-owned factory.
Karen Shinto was one of the factory employees who took a photograph of the process.
She said: “I’m always intrigued by the process and wonder how the noodles are made.”
Making of instant noodles
The making of instant noodles is a simple process, but you can experiment with different flavors.
Some flavors may be better than others, so check the label before purchasing.
For best results, make sure the instant noodles are at least two minutes apart from each other.
For best results, use long chopsticks when cooking the noodles to avoid them from sticking out.
If you’re making long noodles, use a whole brick of dried noodles; medium-sized ones can be broken in half.
Cook the noodles for two minutes. They should change from a chalky white color to a semi-translucent yellow.
By the time they are done, they should be springy and curly.
Another concern with instant noodles is the oxidised fat that forms on the surface.
This can happen when the cooking oil is not kept at the right temperature, or if it is not changed frequently enough.
Moreover, the noodles themselves are coated in wax, which can become visible when hot water is added.
The oxidised fat will be absorbed into the food, making it unhealthy for consumption.
To avoid this, it is best to buy whole grain instant noodles.
The nutrient composition of our body is not simple.
There are approximately 10 to 30 different food groups, and no single food can supply the entire spectrum of nutrients.
In order to ensure adequate nutrition and a varied diet, it is essential to include more varieties of food.
One way to make instant noodles more nutritional is to combine them with fruits and vegetables.
Here are some benefits of combining instant noodles with fruits and vegetables. Read on to learn more.
These delicious foods are high in protein and fiber. They can help alleviate malnutrition among young children.
They are also less likely to develop rancidity issues because they are not deeply dried.
Additionally, the noodles can be stored for longer periods of time without experiencing deterioration in nutritional value.
Even if they are packaged in plastic containers, they should be stored in a temperature-controlled environment.
For optimal nutritional value, it is recommended to eat instant noodles in moderation, and avoid industrialized seasonings.
The process of instant noodles involves heating hot air to 150deg C, and blowing the gas through spray nozzle tubes at a high speed for about 150 seconds.
The hot gas expands the strings, resulting in instant noodles with a water content of approximately 10-11%.
In order to ensure uniform expansion, the hot gas must be blown through the nozzles within a short time.
The speed at which hot gas is blown should be 10 to 35 m/sec.
In order to produce instant noodles, a complex process is followed. Wheat flour is mixed with water in a mixing machine.
This dough is then transferred to two rollers. The rollers then form long threads of dough, which are then shaped and dried.
Once the dough is formed, the process continues with the addition of seasoning.
A check of the weight of each strip is performed to ensure that it does not contain any metal.
The shelf life of instant noodles can vary depending on their packaging. Generally, noodles can be eaten three to four months past their best before date.
However, it is important to note that shelf life is only an estimate. For best results, store instant dried noodles in an airtight container and away from moisture.
While a few months is enough for your noodles to be pleasantly edible, longer storage can significantly reduce the shelf life of instant noodles.
The Food Fortification Initiative commissioned the Food Innovation and Resource Center at the Singapore Polytechnic to study the shelf life of instant noodles made from different iron compounds.
The study was conducted in 2013 and 2014 with the financial support of the Micronutrient Initiative and Muhlenchemie.
The results revealed that the shelf life of fortified instant noodles was significantly longer than non-fortified varieties.
The food preservation quality of the fortified instant noodles was also better than those that were non-fortified.
Gelatinization of starch
In order to make instant noodles, the starch in the ingredients must undergo a process known as gelatinization.
During this process, the starch granules swell and water slowly absorbed, which gives the system a viscous texture.
Pasta is often made from semolina wheat flour with high levels of starch.
Because starch is easily absorbed by water, the texture of the resulting product is soft.
The gelatinization of starch in instant noodles can be measured by measuring the percentage of starch hydrolysis (LOS) in the cooked instant noodle samples.
This process is a simple and effective way to evaluate the digestibility of starch in instant noodles.
A single sample of instant noodles can contain up to 50 mg of starch.
The resulting concentration can be calculated by using the Megazyme K-TSTA 04/2009 kit.
Aside from measuring the starch content, the study also shows the hydrolysis rate of the instant noodles.
When you purchase instant noodles, you might be wondering what the different seasonings mean.
They can be anything from ham sausage to fresh vegetables.
If you don’t like the taste of the noodle itself, you can add meat to make it more flavorful.
Here are some tips for adding meat to instant noodles.
They can help you add flavor to your noodles without compromising the quality of the noodles.
In addition, meat is a great way to use up leftovers.
Many brands of instant ramen contain seasonings and other additives to make them more interesting.
Various spices and sachets can be added to the noodles for more flavor, filling, and nutrition.
You can also use shacha sauce for a little more flavor. These sauces are made of refined oil and contain natural flavors.
It’s also a healthy way to add flavor and nutrition to instant noodles.