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Instant noodle in typical block form (dried) Type Region or state Originally and, now found in most parts of the world. Created by of Main ingredients Dried or precooked, Instant noodles are sold in a precooked and dried block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour,, and salt.
Common ingredients in the flavoring powder are,, seasoning, and. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are favored in Western countries. Instant noodles were invented by (born Go Pek-Hok) of in Japan. Cara install script di greasemonkey facebook. They were launched in 1958 under the brand name. In 1971, Nissin introduced, the first product. Instant noodles are marketed worldwide under., a Japanese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese instant noodle manufacturers. It has become synonymous in America for all instant noodle products.
Contents • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • History [ ] Instant noodles were invented by Taiwanese-Japanese inventor in Japan. It was first marketed on 25 August 1958 by Ando's company, Nissin, under the brand name. 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.
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. In 1971, Nissin introduced, a to which boiling water is added to cook the noodles.
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A further innovation added dried vegetables to the cup, creating a complete instant soup dish. According to a Japanese poll in the year 2000, 'The Japanese believe that their best invention of the twentieth century was instant noodles.' As of 2010, approximately 96 billion servings of instant noodles are eaten worldwide every year. China consumes 42 billion packages of instant noodles per year – 44% of world consumption – Indonesia, 14 billion; Japan, 5.3 billion, Vietnam 4.8 billion, USA 4 billion. Per capita, South Koreans consume the greatest amount of instant noodles, 69 per capita per year. Composition [ ] There are three key ingredients in wheat based noodles: Wheat flour, water, and salt. Other than the three main ingredients, USDA regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients.
Knowing the composition of instant noodles is crucial to understanding the physical chemical properties of the product; therefore, the function of each ingredient listed above is specified below. Flour [ ] Noodles can be made from different kinds of flours, such as wheat flour, rice flour, and buckwheat flour, depending on the various types manufacturers want to make. For instant noodles, flours which have 8.5-12.5% protein are optimal because noodles must be able to withstand the drying process without breaking apart, which requires a higher amount of protein in flour, and during frying, high protein content can help decrease the fat uptake., which is made up of glutenin and gliadin, is the most important wheat protein that forms the continuous viscoelastic dough of noodles. The development of gluten structures and the networking between gluten and starches during kneading is very important to the elasticity and continuity of the dough. 
Water [ ] Water is the second most important raw material for making noodles after flour. The hydration of dough determines the development of gluten structure, which affects the viscoelastic properties of dough.