The Instant Noodles Production Process consists of several steps. These steps include drying, oil frying, and texturing. Listed below are the steps involved in the production process. Read on to learn more about this delicious product!
Listed below are the ingredients of instant noodles and the production process.
Ensure the noodles are of the highest quality and taste great!
Also read about the ingredients that improve their texture.
Here are some examples of the steps involved in the production process.
Ingredients in instant noodles
The ingredients in the production of instant noodles vary greatly. Typically, they are made with wheat flour or cereal flour.
This flour is then subjected to a gelatinization process to remove any moisture, which then allows them to be dried.
Various methods are used to achieve this, such as steaming and drying.
The process is quite similar for both types of noodles, although some variations may skip this step.
For instance, some types of instant noodles may be dehydrated instead of fried.
Other additives used in the production of instant noodles include propylene glycol, guar gum, and hydrocolloids.
These ingredients increase the nutritional value and make them easier to rehydrate.
Additionally, they contain polyphosphate, which allows more water to be retained on the surface of the noodle, and native or modified starches that improve cooking and steaming quality.
The use of buckwheat flour makes these noodles healthier.
Drying methods
In order to improve the texture and flavor of instant noodles, drying methods have to be chosen carefully.
The initial drying step can either affect the quality of the finished noodles, or it can negatively affect the process conditions of the next steps such as the expansion step.
The predrying air should be blown at a slower speed than 20 m/s. This will minimize the risk of causing voids in the noodles.
Furthermore, the noodles must be at least 15% water content in order to be fully dried.
There are three major methods for drying instant noodles. The first method is known as Nekashi.
It involves heating the noodles to several degrees Celsius. Then the dried noodles are humidified and gelatinized.
Then they are dried again. However, this method does not provide high elasticity and tension comparable to those produced using low temperature drying methods.
Hence, many companies have been experimenting with drying their instant noodles using a low-temperature method.
Oil frying
The oil frying in instant noodles production process uses hot gas to penetrate the interior of the layered strings uniformly and rapidly.
Hot gas at high temperatures tends to scorch the noodles while lower temperatures tend to cause interior expansion problems.
A hot gas mixture of between 135deg and 155deg C is required to avoid uneven expansion of the noodles. The noodles are then quickly rehydrated to a consumable state.
The speed and temperature of the air used in the frying process is essential for the proper expansion of the noodle product.
If the air blows at more than 20 m/s, the noodle will not expand properly.
This can cause the noodles to become flattened and lose their volume.
A speed of about 40 m/s is generally recommended.
Depending on the type of noodle, the speed and temperature must be adjusted according to the type of noodle.
Texture improver
The use of an emulsifier in the instant noodles production process has several benefits, including time-saving and consumer-acceptable characteristics.
Emulsifiers increase the product’s quality and stability by spreading fat evenly.
They also make the noodles less sticky and improve elasticity and springiness, which are important attributes for consumers.
In addition to this, emulsifiers improve the taste of noodles and enhance the overall acceptability of the product.
The present invention also provides a method for adding a texture improver to the instant noodles production process.
It uses a high-temperature fluid, such as air or steam, that is in the 130deg C. to 220deg C.
The temperature of the fluid is preferably 140deg C. or lower.
The noodle strings are exposed to the fluid for a period of five to 90 seconds.
This time interval is preferred to prevent over-drying.
