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44-612: The brand name Cup Noodle is also a registered trademark of Nissin Foods. In some countries, such as Japan, the singular form Cup Noodle is used. The product has inspired various competing products, such as Maruchan 's Instant Lunch. Instant noodles were invented in 1958 by Momofuku Ando , the Taiwan -born founder of the Japanese food company Nissin . He used Chicken Ramen as the first instant ramen noodles. In 1970, Nissin formed

88-537: A manga book was published about the invention of the cup noodle and the founder of the Nissin Cup Noodle brand, Project X: Nissin Cup Noodle by author Tadashi Katoh and artist Akira Imai (publisher: Digital Manga , ISBN   9781569709597 ). The book was nominated for an Eisner Award for Best Reality-Based Work in 2007. Cup Noodles are often seen in the 2012 video game Binary Domain , which

132-698: 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

176-672: A Cup Noodle Museum. The museum features displays on cup noodles and their founder, Momofuku Ando. The museum is located in both Yokohama and Osaka, Japan, with the Museum also launched in Hong Kong following the stint on My Cup Noodles Factory at the Hong Kong International Airport. In 2018, Manpuku was broadcast in Japan. The television drama series documented Momofuku Ando and his wife Masako's lives, including

220-645: 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

264-497: 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

308-537: A distributor of imported products, Maruchan built its manufacturing facility in Irvine, California , in 1977, where it began producing Maruchan brand ramen. Since 1977 Maruchan has grown steadily and has become an industry leader in North America, alongside other instant noodle brands such as Top Ramen and Sapporo Ichiban . Maruchan is a Japanese word composed of two parts, maru and chan. Maru means round, as in

352-430: 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

396-439: 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

440-471: 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

484-633: 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 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

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528-448: 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 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

572-602: A year. In the United States and Mexico , Maruchan ramen is widely popular. Toyo Suisan Kaisha , Ltd of Tokyo, Japan , founded on March 28, 1953, is a consumer packaged foods company in Japan. Toyo Suisan's effort to become an international food company brought them to the United States, where, in 1972, they established Maruchan USA. At first, Maruchan USA was only a marketing company, importing and distributing ramen from Japan. After operating for five years as

616-712: Is a brand of instant ramen noodles , cup noodles , and Yakisoba produced by Toyo Suisan of Tokyo, Japan . The Maruchan brand is used for noodle products in Japan and as the operating name for Toyo Suisan's division in the United States, Maruchan Inc . In 1972, Toyo Suisan entered the American market with Maruchan USA, and in 1977, established a plant in Irvine, California . Maruchan has other plants in Richmond, Virginia , and one in Bexar County, Texas . Maruchan produces over 3.6 billion packages of ramen noodle soup

660-424: 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

704-539: 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

748-485: 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

792-407: Is set in a futuristic version of Tokyo . It is commonly seen in billboards and advertisements throughout the city, and is even seen being eaten by some characters. Cup Noodles were also prominently featured as product placement in the 2016 video game Final Fantasy XV . This partnership also resulted in a crossover TV ad in Japan. The popularity of Cup Noodles has also resulted in the creation of

836-808: The US version was changed, reducing sodium and removing MSG and artificial flavors . From 1996 to 2006, a 60-foot (18 m) Nissin Cup Noodle sign was installed in Times Square , New York City . It was located prominently near the top of the One Times Square building, the location of the Times Square Ball drop on New Year's Eve. The sign was the most recent example in a tradition of steaming signs in Times Square, which started with an A&P 8 O'Clock Coffee cup in 1933. In 2006,

880-433: The US were beef, chicken and shrimp; pork flavor was added in 1976. All flavors originally contained pieces of dehydrated egg which was removed in the early 1980s. In 1978, Nissin Foods offered more new varieties of Top Ramen and Cup O' Noodles. Japan Airlines has offered Cup Noodle with the exclusive de Sky flavor on board since 1992, and since 2021 the product has been available in the airline's online store. The product

924-438: 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 ) ,

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968-455: 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

1012-414: 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,

1056-407: 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,

1100-445: 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

1144-468: 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

1188-418: 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

1232-442: 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

1276-586: The invention of instant noodles and cup noodles. It is the 99th Asadora series. It premiered on NHK on October 1, 2018, and concluded on March 30, 2019. Flavors include Beef, Chicken, Duck, Shrimp, Teriyaki, Mushroom Chicken, Laksa, Chilli Crab, Black Pepper Crab, Tom Yam Seafood, Spicy Seafood, Seafood Curry, Kyushu White, Seafood, Thai Basil Chicken, Cream Of Chicken, Sriracha Chicken, Spicy Lime Shrimp, Hot and Spicy Shrimp, Spicy Chicken, Tonkotsu, Pork, Oriental Flavor, Yakitori Chicken and Roasted Sesame Soup. Maruchan Maruchan ( マルちゃん , Maru-chan )

1320-480: 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

1364-412: 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

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1408-501: 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 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

1452-399: 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

1496-485: 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

1540-483: 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 ,

1584-420: The shape of a ball or a happy child's face. In Japanese, roundness has a connotation of friendliness. The word chan is an honorific suffix, used affectionately for a child or as a term of endearment. 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

1628-449: 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

1672-478: The subsidiary Nissin Foods (USA) Co. Inc., to sell instant noodles in the United States and opened a factory in Lancaster, Pennsylvania in 1973. Nissin recognized that the bowls traditionally used to package instant noodles in Asia were not common in the US, so the paper cup was designed by Ron R. Matteson. In 1971, Nissin introduced instant ramen packaged in a foam cup. The three original Cup O' Noodles flavors in

1716-419: 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

1760-486: The way for the mass production of instant noodles. 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. Ando developed

1804-514: 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 ,

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1848-684: Was known as Cup O' Noodles in the United States until 1993. In 1998, Cup Noodles Hot Sauce Varieties were introduced (Beef, Chicken, Pork and Shrimp). Today, instant noodles in Japan are often sold in foam bowls, sometimes with plastic utensils. Foam bowls are inexpensive, disposable, light, and easy to hold, since they insulate heat well. Different flavors are available in other parts of the world, such as tom yum in Thailand , curry in Japan, crab in Hong Kong , and churrasco in Brazil . In 2016

1892-541: 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

1936-440: 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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