71-905: Nissin Chikin Ramen ( 日清チキンラーメン , Nisshin Chikin Rāmen ) , 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. Instant noodles were invented by and were first marketed by Taiwanese-Japanese inventor and businessman Momofuku Ando on 25 August 1958 by Ando's company, Nissin, under
142-698: A 68% higher risk of metabolic syndrome among women who consume instant noodles more often than twice a week, but not in men. 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. 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. Instant noodles are
213-719: A French dish, are a popular deep-fried pastry in the U.S. city of New Orleans . Deep-fried food has been a core part of the culture of the American South with many restaurants solely serving deep-fried foods. The owner of one such restaurant has said of deep-fried food that "in the South it's a way of life". Fast food is one of the most common ways to consume deep-fried food in North America. Novelty deep-fried foods are popular today in American fairs , especially those in
284-518: 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 ,
355-645: A Japanese poll conducted in 2000, instant noodles were voted the best invention of the 20th century. As of 2018 , approximately 103 billion servings of instant noodles were eaten worldwide every year. China consumed 40 billion packages of instant noodles per year (39% of world consumption), Indonesia 12 billion, India 6 billion, Japan 5.7 billion, and Vietnam 5.2 billion. The top three per-capita consuming nations are South Korea (74.6 servings), Vietnam (53.9 servings), and Nepal (53 servings). There are three key ingredients in wheat-based noodles: wheat flour, water, and salt. Other than
426-735: A Peruvian bread made of flour, salt and yeast , known as chipá cuerito in Paraguay and Torta frita in Argentina and Uruguay , made of flour, salt and yeast, sometimes addition with milk and animal fat and fried in cow fat, the churro , a fried dough popular in Spain is a popular fried snack and street food in Argentina and Uruguay, milanesa a deep fried breaded veal beef from Argentina, Paraguay and Uruguay. Deep fat frying involves heating oil to temperatures in excess of 180 °C in
497-463: A couple of tablespoons per 2 + 1 ⁄ 2 cups of oil" used. This oil absorption rate is around the same as occurs with shallow frying, such as in a pan. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 350–375 °F (177–191 °C). An informal test for
568-497: 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. In
639-423: A detriment to health and in some cases have positive effects on insulin levels. Oil can be reused a few times after original use after straining out solids. However, excessive use of the same oil can cause it to break down and release compounds into the food that may be carcinogenic, affect liver health, or influence the body's ability to absorb vitamins. Some European countries have set public health standards for
710-641: A fried dough ball popular in Central America and Greece, is a popular deep-fried snack and street food in South America. Picarone , a Peruvian dessert originated in the colonial period, are deep-fried doughs made with pumpkin and sweet potatoes, popular in Peru and Chile, especially during harvest festivals., a family of deep fried cakes is well known across, sopaipillas a Chilean bread are deep fried in oil or butter also made with pumpkin, Chancay
781-430: 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 plasma triglyceride levels, diastolic blood pressure , and fasting blood glucose levels in all subjects. Compared to
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#1732798558324852-465: A higher risk for some cancers . Eating deep-fried foods has also been linked to higher cholesterol levels, obesity , heart attacks , and diabetes . Deep-fried foods cooked at certain temperatures can also contain acrylamide . This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes
923-439: A key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity, and rapid swelling. 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. The initial purpose of inventing instant noodles
994-512: A part of the cuisine. A common food in this region is the deep-fried fritter , also referred to as "sponges". In East Africa deep fried food is common, cooked in cast iron or earthenware pots. Frying in batter is common. A Ugandan specialty is a kind of doughnut called Mandazi. In areas of Southern Africa, street foods include deep-fried potato and cassava chips. Deep-fried foods in the country of South Africa include fish and chips, vetkoek and koeksisters , among others. Japanese tempura
1065-606: 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. 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. Deep frying Deep frying (also referred to as deep fat frying )
1136-544: A recipe for deep fried chicken in a cream sauce " Pullus leucozomus ". The practice of deep frying spread to other parts of Europe and America in the following centuries. Deep-fried foods such as funnel cakes arrived in northern Europe by the 13th century, and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time. Falafel arrived in the Middle East from Egypt as early as
1207-493: 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. Ando developed the entire production method of flash-frying noodles from processes of noodle-making, steaming, seasoning, to dehydrating in oil heat, creating
1278-750: A temperature close to this range involves adding a tiny amount of flour into the oil and watching to see if it sizzles without immediately burning. A second test involves adding one piece of food to deep fry and watching it sink somewhat and rise back up. Sinking without resurfacing indicates that the oil is too cold; not sinking at all indicates that the oil is too hot. It is recommended that deep fryers be cleaned often to prevent contamination. The process of cooking with oil can also contaminate nearby surfaces as oil may splatter on adjacent areas. Oil vapors can also condense on more distant surfaces such as walls and ceilings. Supplies such as dish detergent and baking soda can effectively clean affected surfaces. Deep frying
1349-405: Is a cooking method in which food is submerged in hot fat , traditionally lard but today most commonly oil , as opposed to the shallow frying used in conventional frying done in a frying pan . Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying
1420-556: Is a popular deep-fried food that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono , include other styles besides tempura, such as Karaage , Korokke , Kushikatsu , and Tonkatsu . In areas of Southeast Asia such as Thailand, insects are commonly deep-fried for human consumption. Western-style fast food items such as donuts, deep-fried chicken, and deep-fried potatoes are also becoming popular in Asia. In Indonesia deep fried food
1491-646: Is a popular food. In South Asia , popular deep fried snacks are samosa , jalebi , and pakora . Many countries such as the United Kingdom use pure or hydrogenated rapeseed oil for deep-frying. Fish and chips is a very popular deep-fried dish in England since it originated in London in the 19th century and became popular among the working class. Its popularity continues with 229 million portions of fish and chips being sold annually in England. There
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#17327985583241562-563: Is absorbed by the food in the process. Research indicates that virgin olive oil is unique among other cooking oils because it is very rich in monounsaturated fatty acids and contains beneficial micronutrients. The deep-fried Mars bar originated in Scotland, with The Carron Fish Bar in Stonehaven claiming to have invented it in the early 1990s. In the United States, soybean oil is often used for deep-frying. Beignets , originally
1633-558: Is also used to make several kinds of bánh , including bánh rán (fried rice ball), bánh cam (sesame ball), bánh tiêu (hollow doughnut), bánh rế (sweet potato pancake), bánh chuối chiên (banana fritter), Hồ Tây –style bánh tôm (shrimp fritter), and bánh gối (pillow cake). Deep-fried sticks of dough, known as youtiao in Chinese, are eaten in many East and Southeast Asian cuisines. In Hong Kong, deep-fried intestine of pigs
1704-507: Is an annual trade fair devoted to deep-fried foods called the International Symposium on Deep-Fat Frying which features discussions on deep fat frying as well as exhibitions by companies involved with the process. Belgian tradition requires French fries to be deep-fried in filtered fat of cattle , locally called blanc de boeuf or ossewit . The Mediterranean diets traditionally use olive oil for deep-frying, which it
1775-510: Is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted
1846-424: 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. During pressing by the heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but
1917-468: Is done with a deep fryer , a pan such as a wok or chip pan , a Dutch oven , or a cast-iron pot. Additional tools include fry baskets, which are used to contain foods in a deep fryer and to strain foods when removed from the oil, and cooking thermometers , used to gauge oil temperature. Tongs, slotted spoons , wooden spoons , and sieves may be used to remove or separate foods from the hot oil. Japanese deep frying tools include long metal chopsticks;
1988-405: Is fried with food than when fat or oil is tested on its own in a laboratory. Deep-frying under vacuum helps to significantly reduce acrylamide formation, but this process is not widely used in the food industry due to the high investment cost involved. Some useful tests and indicators of excessive oil deterioration are the following: Instruments that indicate total polar compounds, currently
2059-539: Is high in carbohydrates , salt , and fat , but low in protein , fiber , vitamins , and essential minerals . 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) worldwide. The study consisted of 3,397 college students (1,782 male; 1,615 female) aged 18–29 years who participated in
2130-485: 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
2201-693: Is quite common, serving as either a main dish or a snack. The ingredients are usually deep fried in palm oil , the most widely used cooking oil in the country. Some popular deep fried foods include ayam goreng (chicken), pecel lele (catfish), pempek (fishcake) and tempeh . Fritters in Indonesia is generally identified as gorengan , the most popular one including pisang goreng (banana fritter), bakwan jagung (corn) and tahu goreng (tofu). Deep-fried fish, tofu , and chả giò are commonly eaten in Vietnamese cuisine . Deep frying
Nissin Chikin Ramen - Misplaced Pages Continue
2272-488: 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. 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. According to legend, during
2343-980: The agemono-nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami-shakushi net ladle used for scooping out batter debris; and the abura-kiri oil drying rack pan. Deep-fried foods are common in many countries, and have also been described as "a staple of almost all street cuisines on all continents". There are hundreds of dishes that are associated with deep frying as most foods can be deep-fried. Examples of food that can be deep-fried include meat, poultry, fish and vegetables. Fish and chips , for instance, combines deep-fried fish and deep-fried potatoes . French fries, doughnuts , onion rings , and hushpuppies are common deep-fried foods. Other common deep-fried foods include Chinese you Bing deep-fried pancakes , Southeast Asian jin deui , and Japanese tempura. Less common deep-fried foods include maple leaves , peanut butter and jelly sandwiches , pizza , Mars and Snickers bars. In
2414-511: 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. According to the Journal of Ethnic Foods , early instant noodle packaging was labelled "Yi noodles." Modern instant noodles were created by Momofuku Ando in Japan. They were first marketed on 25 August 1958 by Ando's company, Nissin , under
2485-645: The Texas State Fair , where they hold an annual contest for the most creative deep-fried food. Notable past winners have included fried Coke and deep-fried butter , both invented by Abel Gonzales . Since 2013, an American reality competition show called deep-fried Masters , produced by Discovery Networks , holds deep frying competitions at several state fairs across the country. Fish and chip shops in Australia may purvey several types of deep-fried foods, along with other food types. The buñuelo ,
2556-781: 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. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation . 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
2627-482: The 14th century. French fries , invented in the late 18th century, became popular in the early 19th century western Europe. In 1860, Joseph Malin combined deep fried fish with chips (french fries) to open the first fish and chip shop in London. Modern deep frying in the United States began in the 19th century with the growing popularity of cast iron , particularly around the American South which led to
2698-427: The American South. Hundreds of items are served at these fairs. Some of them include deep-fried beer, butter, and bubblegum. Additionally, deep frying can be used as a form of artwork by frying non-edible objects, such as electronics . Artists such as Henry Hargreaves have deep-fried replicas of electronic items such as iPads , Game Boys , and laptops . Deep-fried food contests are frequently held at fairs such as
2769-532: The United States, the Chicago Tribune notes that "you can deep fry almost anything". The American South has been noted as a modern center of innovation in the area of deep-fried food. According to the owner of a deep frying restaurant in the South, "If something is edible, you can bet that someone south of the Mason-Dixon line has tried to cook it in oil". In Northern Africa, deep-fried dishes are
2840-421: The best single gauge of how deep-fried an object is, are available with sufficient accuracy for restaurant and industry use. Cooking oil is not flammable at room temperature but can become flammable when used at high temperatures. Fires ensue if it gets ignited under these conditions. Further, attempts to extinguish an oil fire with water can cause an extremely dangerous condition (a slopover ) as they cause
2911-407: The brand name Chikin Ramen . 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. Curving noodles into a wave shape presents the advantages that more noodles fit into
Nissin Chikin Ramen - Misplaced Pages Continue
2982-630: The brand name Chikin Ramen. Ando developed the production method of flash frying noodles after they had been made, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of frozen noodles . Each noodle block was pre-seasoned and sold for 35 yen. Initially, due to its price and novelty, Chikin Ramen was considered a luxury item, as Japanese grocery stores typically sold fresh noodles for one-sixth their price. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation . Unlike Nissin's other noodles,
3053-481: The creation of fatbergs , overflow sewage systems, bind to the walls of sewage pipes, and interfere with sewage treatment. Waste oil from deep frying is increasingly being recycled and refined into biodiesel . The heating element in a deep fryer consumes enormous energy, electricity or otherwise. According to one source, an average home appliance deep fryer draws 2,000 watts. Potatoes that are stored in artificially humidified warehouses contain more water, which makes
3124-694: The development of many modern deep-fried dishes. Doughnuts were invented in the mid-18th century, with foods such as onion rings , deep-fried turkey , and corn dogs all being invented in the early 20th century. In recent years, the growth of fast food has expanded the reach of deep-fried foods, especially french fries. Deep frying food is defined as a process where food is submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C). One common method for preparing food for deep frying involves adding multiple layers of batter around
3195-508: The early 21st century, non-hydrogenated vegetable oils that have lifespans exceeding that of the frying shortenings became available. As fast-food chains routinely use different fats in different locations, trans fat levels in fast food can have large variations. The amount of trans fat that is formed during frying appears to increase with frying temperature, frying time, oil oxidation, and oil reuse. Some studies have found that deep frying in olive and sunflower oils has been found to be less of
3266-571: The ester linkage of triacylglycerols, resulting in mono- and diglycerols, glycerol, and free fatty acids (a type of hydrolysis reaction). The aforementioned hydrolysis reaction is enhanced by the produced fatty acids and other low molecular weight acid compounds. Overheating or over-using the frying oil leads to formation of rancid-tasting products of oxidation , polymerization , and other deleterious, unintended or even toxic compounds such as acrylamide (from starchy foods). Recent research suggests fat deterioration may be worse when fat or oil
3337-464: 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 . Common ingredients in the flavoring powder are salt, monosodium glutamate , seasoning, and sugar. The flavoring
3408-414: 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. 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. However, with fried noodles,
3479-469: The food, such as cornmeal, flour, or tempura ; breadcrumbs may also be used. While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and not shrink. Meats are sometimes cooked before deep frying to ensure that they are done inside while keeping juiciness. When performed properly, deep frying does not make food excessively greasy, because
3550-407: 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,
3621-445: 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
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#17327985583243692-468: 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. Additionally, a study by researchers at Harvard University of 10,711 adults (54.5% women) 19–64 years of age reported
3763-418: The heat transfer during evaporation protects instant noodles from burning or being overcooked during frying. 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. Instant noodles are often criticized as unhealthy or junk food . A single serving of instant noodles
3834-442: 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. 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
3905-474: The idea that burnt food causes cancer as a "myth". Additionally, fat degradation processes ( lipid peroxidation ) during deep frying results in the loss of nutritional value in deep-fried foods. Cooking oil that has been used for too long may in addition cause blood pressure elevation and vascular hypertrophy. Trans fats are used in shortenings for deep-frying in restaurants, as they can be used for longer than most conventional oils before becoming rancid. In
3976-429: 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. 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
4047-466: The moisture in the food repels the oil. The hot oil heats the water within the food, steaming it; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. Foods deep-fried at proper temperatures typically absorb "no more than
4118-412: 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%. 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
4189-399: 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
4260-583: The practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption. The English expression deep-fried is attested from the early 20th century. Deep-fried dough known as Zalabiyeh was eaten as early as the late 2nd millennium BC in Canaan . Frying food in olive oil is attested in Classical Greece from about the 5th century BCE. The, 5th century CE, Roman cookbook Apicius offers
4331-465: The presence of moisture and air. These conditions can induce a series of complex chemical reactions which may impact the quality of both the food and the oil it is cooked in. Examples of different chemical reactions include the production of free radicals , oxidation , hydrolysis , isomerization and polymerization . The exact reactions are dependent upon factors such as the oil type, frying conditions, and food being cooked. When frying, water can attack
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#17327985583244402-485: 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. The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from
4473-678: The ramen does not have seasoning packets but flavoring contained within the noodle itself. Instant noodles 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 ,
4544-483: 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, resulting in more viscoelastic noodle dough and thus more elastic noodles. Furthermore, potato starch ,
4615-449: 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. 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
4686-419: The three main ingredients, USDA regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients. 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
4757-469: The time required to deep fry them into chips longer. This increases the carbon dioxide footprint of commercially producing chips because more energy is required for frying over a longer time. The process of deep frying food is generally detrimental to its nutritional value. The oils that foods absorb in their batter typically contain large amounts of saturated fats and trans fats . Consumption of large amounts of saturated and trans fats has been linked to
4828-768: The water to flash into steam due to the high heat of the oil, in turn sending the burning oil in all directions and thus aggravating the fire. This is the leading cause of house fires in the United Kingdom. Instead, oil fires must be extinguished with a class F fire extinguisher or by starving the fire of oxygen, such as can be accomplished by putting a lid back on the pan or using a fire blanket . Other means of extinguishing an oil fire include application of dry powder (e.g., baking soda , salt) or firefighting foam . Most commercial deep fryers are equipped with automatic fire suppression systems using foam. Spilled hot cooking oil can also cause severe third degree burns , In
4899-514: The world. A separate claim of origin for instant noodles comes from Pingtung County in Taiwan. 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 ¥23 million. Manufacturers began adding flavoring powder in a separate packet . In 1971, Nissin introduced Nissin Cup Noodles ,
4970-614: The worst-case scenario, severe burns can be fatal. The higher temperatures and tendency of oil to stick to the skin make spilled hot cooking oil far more dangerous than spilled hot water. Children can accidentally place their hands on top of the stove, play with the materials while being cooked, or accidentally pull the pot down, which can cause significant injury. If children are present, the utmost care should be used when deep frying so that their safety can be protected at all times. Deep frying produces large amounts of waste oil , which must be disposed of properly. Waste oil can contribute to
5041-440: 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. Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. The two key steps that serve
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