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45-480: Indofood Sukses Makmur Tbk or IndoFood is a producer of various foods and drinks. It is headquartered in Jakarta, Indonesia. This company was established on the 14th of August 1990 as PT Panganjaya Intikusuma, then later on the 5th of February 1994 its name was changed to Indofood Sukses Maksur. This company exports food ingredients to Australia, Asia and Europe. In the past few decades, Indofood has transformed into

90-779: A Cup Noodle Museum in Yokohama, Japan, which showcases the history and innovation behind the iconic product. A variety of cup noodles are sold in India. It includes brands like Master-Cho, Nissin, Nongshim. These companies launched a few different cup noodles in India to suit local tastes, eg: Mazedaara Masala Cup Noodles, by Nissin Foods . Precooked instant noodle was introduced in 1990 by Maruchan . Due to its popularity, instant noodles are often referred to simply as "Maruchan". Today, many local brands such as "La Moderna" and "Herdez" have developed their own instant noodles, along Nissin, which

135-474: A total food solutions business. Its operations comprise of the entirety of the food production process, beginning with the production and processing of raw ingredients so that they can become the final product which is available on the shelves of retailers. Indofood was founded in 1969 as Lambang Insan Makmur, an instant noodles business, with its brand Indomie launching in 1972. The company restructured on August 14, 1990, as PT Panganjaya Intikusuma. In 1994,

180-646: 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

225-570: 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 ,

270-645: 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

315-497: 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

360-430: 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

405-439: 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

450-567: A new method of "mixing" the existing ramen noodles, which are easy to mix, has increased in the process. In the same vein, sales of both cup noodles and soup-free bibimmyeon in cup noodles have increased. Precooked instant noodles are usually sold for 10 SEK per package. A common form of instant noodles in Britain is Pot Noodle , a cup noodle first marketed by Golden Wonder in 1977, and acquired by Unilever in 1995. These use artificial flavorings and are generally suitable for vegetarians (there

495-621: 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. Cup noodles Instant noodles were originally invented in 1958 by Momofuku Ando ,

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540-493: 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

585-519: 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 ,

630-588: Is also a newcomer. Brands available in the Philippines include Lucky Me! , Nissin (under Nissin-Universal Robina, a joint venture of Nissin Foods and Universal Robina ), QuickChow, Tekki Shomen and Ho-Mi. Keop-ramyeon is famous in South Korea . Popular instant noodles include Nongshim 's Bowl Noodle Soup, Shin Cup Noodle Soup and Samyang 's Hot Chicken Flavor Ramen . South Korea has

675-424: 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

720-539: 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

765-485: 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

810-488: 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

855-511: 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

900-781: 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

945-407: 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

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990-789: The company was renamed to PT Indofood Sukses Makmur, and it was listed on the Indonesian Stock Exchange on July 14, 1994. It is one of the companies owned by the family of Sudono Salim under the Salim Group . In January 2013, as part of a filing for the Indonesia Stock Exchange, Indofood said it was planning to buy 50% of Brazilian sugar-cane processor Companhia Mineira de Açúcar e Álcool Participações , (CMAA) for $ 72 million. In January 2015, Indofood built an instant noodles factory in Morocco , which

1035-413: The cup, creating a complete instant soup dish. Both Cup Noodle and Cup Noodles are registered trademarks of Nissin Foods. The three original Cup O' Noodles flavors were beef, chicken, and shrimp, with pork flavor added in 1976. Today, Cup Noodles is sold in over 100 countries worldwide, with the cumulative global sales exceeding 50 billion servings as of 2021. The brand's success has led to the creation of

1080-575: The demographic of consuming bowl-type noodles are the middle class or high class. Samyang Foods produced the first container noodle in Korea, Cup Ramen, in March 1972, and Nongshimsa developed the first bowl-shaped bowl noodle in Korea in November 1981. Since then, several types of cup noodles have been developed. Typical cup noodles include Nongshim's Shin Ramen, Ottogi's Jin Ramen, and Paldo's Lunch Box. With

1125-464: 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

1170-414: 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,

1215-570: The founder of Nissin Foods . Ando recognized that the traditional bowls used to package instant noodles in Asia were not common in the US, so he designed the paper cup format to make the product more convenient for American consumers. In 1971, Nissin Foods introduced Nissin Cup Noodles , a cup noodle to which boiling water is added to cook the noodles. A further innovation added dried vegetables to

1260-407: 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,

1305-445: 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

1350-468: 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

1395-418: 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

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1440-442: 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

1485-426: The largest quantity of consumption of instant noodle or precooked instant noodle's country per year. Based on market research, males consume more precooked instant noodle than females in South Korea. It is the second largest food type after steamed rice that contributes to the overall energy intake of individuals in South Korea. Furthermore, the younger generation (20 to 49 years old) are more likely to consume them and

1530-492: 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

1575-412: 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

1620-399: 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

1665-665: The production of Lay's , Cheetos and Doritos brand snacks in Indonesia would be stopped on August 18, 2021. IFL was then renamed to PT Indofood Fortuna Makmur. In addition, PepsiCo and its affiliates agreed not to produce, package, sell, market or distribute snack products that compete with IFL products in Indonesia for a period of three years. Lay's, Cheetos and Doritos in the Indonesian market were rebranded into Chitato Lite, Chiki Twist and Maxicorn, respectively. Instant noodle Instant noodles , or instant ramen ,

1710-485: 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

1755-526: The release of Buldak Stir-fried Noodles in Samyang since 2012, the popularity of spicy ramen spread through SNS in Korea. As it was released as a cup noodle as well, "Big Cup Buldak Stir-Fried Noodles" became popular, with consumers consuming more convenient cup noodles. In addition, as recipes for eating triangular kimbap and cheese together began to spread on the Internet and SNS to challenge the spicy taste,

1800-483: 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 ,

1845-449: 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

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1890-419: 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

1935-454: 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 ,

1980-614: Was to be opened in the third quarter of 2015. It was to be the sixth plant in Africa after Nigeria , Egypt , Sudan , Kenya and Ethiopia , and the biggest overseas Indomie factory. In January 2019, Indofood withdrew from the Roundtable on Sustainable Palm Oil (RSPO) certification scheme. On February 17, 2021, Indofood CBP purchased all of the shares owned by Fritolay Netherlands Holding B.V. , an affiliate of PepsiCo at PT Indofood Fritolay Makmur (IFL) worth IDR 494 billion, so that

2025-440: 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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