DE VILLA, Rhea GOMEZ, Korina GOREMBALEM, Levine Anne MAGTIBAY, Mariechelle Ann MANASALA, Joone Carmela 4ChE-A

"Hungry?!" That and the name of the product were the only words in a clever series of advertisements by Nissin, the internationally known maker of instant noodles. The ads juxtapose the ease and convenience of preparing Cup Noodles with the difficulties of other, more traditional means of finding sustenance -- hunting mammoth, for instance. If you have never been to the Momofuku Ando Instant Ramen Museum, you may not realize that these ads reflect the seminal origins of the company. Just after World War II, before there ever was an instant noodle, the Japanese people were hungry. Recovering from a lost war left the nation with food shortages. Momofuku Ando, later to become founder of Nissin, was struck by something he saw at that time: long lines stretching out in front of ramen shops. It gave him the idea of making ramen available to people, in his words, "anytime, anywhere" (Wiren, 2012). In 1958, Momofuku Ando invented "CHICKEN RAMEN ™", the world's first instant noodle product. His achievement brought a revolution in culinary culture. In 1971, he developed "CUP NOODLE ®", the world's first cup-type noodle product. That seed sown by Momofuku Ando has grown into an industry that supplies 91.6 billion servings annually to consumers throughout the world. In the editorial in its January 9, 2007 edition, the New York Times expressed appreciation for the achievements of "Mr. Noodles," who it said deserved an eternal place in the pantheon of human achievement. The technology of "CHICKEN RAMEN ™" developed by Momofuku Ando in a humble shed behind his home involved rapidly drying noodles through flash-frying in oil. This method became the basis for all instant noodle production. His revolutionary "CUP NOODLE ®" concept in which a single container serves as packaging, cooking vessel and serving dish was the basis for cup-type instant noodles. These two inventions by Momofuku Ando revolutionized culinary culture on a global scale (3). The instant snack, which sells under the catchline "Much more than a soup", is today sold around the world in an array of inventive flavours, from paanipuri in India and mashed potato in Germany to kimchi in South Korea and tom yam chicken in Thailand (Demetriou, 2011).

telegraph. salt. spice powder and other aromatic ingredients. This quick and easy-toprepare dish is made from the finest ingredients. flavor enhancers (E621. packaged with high-quality.nissinfoods. This product contains gluten (wheat flour). anti-caking agent (E551).In 1970. May contain traces of sesame. yeast extract. glucose syrup.php?cID=361&pID=1266 2. E627. sometimes with plastic utensils. they are convenient for outdoor activities. dried chicken (21. Retrieved from http://www. corn.html 3. 2011. all packaged safely and cleanly in a handy plastic cup.8 g): Carrots. garlic. colorant (E100). Foam bowls are inexpensive. Retrieved from http://instantnoodles. and easy to hold. is available in ten different flavors. Wiren. tasty spices.japanvisitor. flavor enhancer (E621). . NISSIN CUP NOODLES. vegetable oil. fish and shellfish. such as chicken. light. Retrieved from: http://www. Foam bowls are easily portable. Originally. curry powder (with mustard). Soup powder (5. onions. maltodextrin.html 4. acidity regulator (E330). The noodles are identical in terms of texture and taste to the original Japanese instant noodles. flour improvers (E500. Today. vegetable oil. celery. Tokyo. and are made with 100% pure vegetable oil.1 g): Wheat flour. they introduced instant ramen packaged in a foam cup. E631). An aromatic journey for your senses! Ingredients Noodles (60. since they insulate heat well and are convenient as an "on-the-go" meal (4). the product was known as Cup O' Noodles in the United States. Dried vegetables (1. E451). Chicken A tasty blend of the world-famous Japanese noodles in a clear chicken broth. chicken flavoring. this was changed in 1993 to its current name. soy. corn and green beans.php ABOUT THE PRODUCT (INGREDIENTS AND MOLECULAR STRUCTURE) NISSIN CUP NOODLES are a tasty combination of fried noodles. Inc. Sources: 1.S. milk and mustard. Alan.5% of soup powder). so they used the paper cup.1 g): Hydrolyzed vegetable protein. Retrieved from: http://www. in 1971. instant noodles in Japan are often sold in foam bowls. The top seller. powdered soy sauce. black green beans. salt. anti-oxidizing agent [(E306) with soy and lactose]. disposable. to sell instant noodles in the United ginger.Demetriou. Nissin recognized that the bowls traditionally used to package instant noodles in Asia were not common in the Nissin formed the subsidiary Nissin Foods (USA) Co. Danielle.

E635).Beef Our authentic Japanese noodles in a clear. cocoa powder. garlic. Ingredients Noodles (59.1 g): Beef flavoring (acidity regulator: E270. acidity regulator (E330). tasty noodles in a clear. corn and peas are the crowning touches to these world-famous noodles in soy sauce. yeast extract. anti-oxidizing agent: E327). Soup powder (5. peas Shrimps Tasty shrimps. vegetable oil. anti-oxidizing agent [(E306) with soy and lactose]. tasty pieces of beef. E451). salt. dried beef (21. sugar. paprika . onions. Dried vegetables (2. combined with exotic spices. acidity regulator (E330). peas. corn. vegetable oil. E635). colorant (E150c). Soup powder (4. flour improvers (E500. maltodextrin. corn. sugar.6% of soup powder). white pepper. acidity regulator (E330). beef flavoring. salt. vegetable oil. acidity regulator (E330). spicy beef broth. E631. flavor enhancer (E621.4 g): Wheat flour. E451). spice flavoring. salt. powdered soy sauce and flavoring. crunchy carrots. powdered tomato. sugar. Ingredients Noodles (57 g): Wheat flour. anti-oxidizing agent [(E306) with soy and lactose]. flour improvers (E500. red pepper. E635). dried shrimps (34% of soup powder). salt.7 g): Carrots. flour improvers (E500. onion flavoring. anti-caking agent (E551).4 g): Powdered soy sauce. flavor enhancers (E621. ginger. thickening agent (E415). Soup powder (7 g): Salt.9 g): Wheat flour. vegetable oil. Ingredients Noodles (58. flavor enhancer (E621). flavor enhancers (E621. spices. flavor enhancer (E621). E631. E451). salt. spring onions Spicy One of the most popular recipes for people who like their noodles a little bit spicier: Our authentic. acidity regulator (E330). colorant (E150c).5 g): Carrots. flavor enhancer (E621). carrots and corn. anti-oxidizing agent [(E306) contains soy and lactose]. fish flavoring (contains fish). tomatoes and crunchy spring onions. Dried vegetables (1. spicy broth containing selected paprika powder. black pepper. powdered bamboo shoot.

flavor enhancers (E621.8 g): Glucose syrup.5 g): Corn. Ingredients Noodles (53. vegetable oil. dried crab. maltodextrin. acidity regulator (E330). salt. anti-caking agent (E551). E150c). enhanced with lemon grass. Dried vegetables (2 g): Pepper. with delicious chicken and aromatic mushrooms Ingredients Noodles (52. flavor enhancer (E621). anti-oxidizing agent [(E306) with soy and lactose]. anti-oxidizing agent [(E306) with soy and lactose]. salt. carrot extract. spices. flour improvers (E500.6 g): Wheat flour. cilantro. spices. yeast extract. flavor enhancer (E621). lemon grass flavoring. corn and chive. E451). Chicken & Mushroom A tasty combination of our world-famous. carrots and spring onions. Ingredients Noodles (57. powdered tomato. authentic Tom Yum Thai sauce. Thai Style TOM YUM The favorite for all fans of Thai food: A blend of our world-famous Japanese noodles with a tasty. glucose syrup. Soup powder (8. flavor enhancers (E621.granules. E330. acidity regulators (E262. E635). vegetable oil. spring onions. chicken flavoring. acidity regulator (E330).6 g): Wheat flour. potato starch. authentic noodles in a tasty mushroom sauce. powdered red pepper. acidity regulator (E330).2 g): Corn. flour improvers (E500. acidity regulator (E330) Soup powder (13. E331). E150a. acidity regulators (E262. colorants (E160c. carrots. Dried vegetables (2. salt. vegetable oil. enriched with delicious pepper. vegetable oil. Sweet & Sour The authentic taste of Chinese cuisine: Tasty noodles in a delicious sweetand-sour sauce.2 g): Sugar. flavor enhancer (E621). . maltodextrin. chives. shiitake mushrooms. salt. shrimps. shiitake mushrooms. E330). E451). anti-oxidizing agent [(E306) with soy and lactose]. E635). spices. salt. sesame oil. powdered tomato. Soup powder (11. Dried vegetables (1.5 g): Wheat flour.0 g): Sugar. E150a). corn. E451). tomato. leek. Cayenne pepper (7% in soup powder). spring onions. flour improvers (E500. sesame seeds. colorants (E160c. E120). E100. anti-caking agent (E551). colorants (E160c. hydrolyzed vegetable protein.

colorant (E100).23% of soup powder). chicken (4. chives. maltodextrin. powdered onion. sweetened powdered pepper. corn and peas. anti-oxidizing agent [(E306) with soy and lactose]. extract of vegetable protein (colorant: E150a).82% of soup powder). glucose syrup. flavor enhancer (E621). sugar. contains milk). flavor enhancer (E621). Soup powder (13. powdered soy sauce.3 g): Red onions. anti-oxidizing agent [(E306) with soy and lactose]. Chicken Curry Enjoy tasty noodles in a creamy curry sauce. onions. curry powder. colorant (E160c). antioxidizing agent: E327). corn. peas Tomato This tasty blend enhances our authentic noodles with delicious tomato sauce and spicy tomato powder made from carefully-selected tomatoes. salt. flavor enhancer (E621. Dried vegetables (2 g): Carrots. parsley. acidity regulator (E330). enhanced with our unique blend of spices. corn and peas. onion flavoring (anti-oxidizing agent: E300). thickening agent (E415). thickening agent (E415).2 g): Wheat flour. anti-caking agent (E551). salt. E631). Ingredients Noodles (46. red onions. curry flavoring (contains celery). yeast extract. Soup powder (16. anti-caking agent (E551). garlic. vegetable oil.24% of soup powder). spice flavoring. flour improvers (E500. acidity regulator (E330). thickening agent (E415). flour improvers (E500. dextrose. powdered tomato.mushroom extract (13. salt. Ingredients Noodles (53. vegetable oil. E451). Includes top-quality chicken. spices. salt. hydrolyzed vegetable protein. mushroom flavoring (acidity regulator: E330). ground red pepper granules. carrots. anti-caking agent (E551).9 g): Wheat flour. beef flavoring (acidity regulator: E270.2% of soup powder). carrots. acidity regulator (E330). powdered fat (leavening agent: E341. E451). powdered red pepper. flavor enhancer (E621). crunchy carrots. Broccoli . Dried vegetables (2. corn.1 g): Maltodextrin. salt. glucose syrup. white pepper. vegetable oil.5 g): Tomato powder (27. flavor enhancer (E621). chicken (3. spring onions. black pepper. vegetable oil.

5 g): Wheat flour. carrots and corn. vegetable oil. E631).2% of soup powder). anti-oxidizing agent [(E306) with soy and lactose]. maltodextrin. plus pieces of broccoli. Soup powder (16. spices. flavor enhancer (E621. tasty broccoli sauce and powdered broccoli. anti-caking agent (E551). sugar. salt.3% of soup powder). flour improvers (E500. acidity regulator (E330). corn. thickening agent (E415). Dried vegetables (1. vegetable oil.0 g): Glucose syrup. spice flavoring. E451). Ingredients Noodles (47.For lovers of crunchy vegetables: Tasty dish made from original Japanese noodles. hydrolyzed vegetable protein. General Ingredients and their molecular structure Glucose Syrup Vegetable Oil Maltodextrin . onion flavoring (anti-oxidizing agent: E300). salt. broccoli (6.5 g): Carrots. flavor enhancer (E621). powdered broccoli (13.

cascadebiochems. visual appeal.arizona. and starches derived from water. These food preservatives are present in all NISSIN CUP NOODLES.goshen. color or flavor. a correct range of protein content is important for textural characteristics. anti-oxiding agent. buckwheat. but not as strong as to cause tearing or difficulty in sheet reduction. Retrieved from http://www. flour.html?&L=1 6. Flour plays a key role in all aspects of noodle ecture4. and pulses.marshall. Noodle dough must be strong enough to withstand sheeting. Retrieved from http://www. smooth. Noodles based on wheat are prepared mainly from three basic ingredients.6. . and salt. Retrieved from http://www. Food additives are substances that are added to food products to enhance their shelf life. and elastic textural properties of certain types of white salted noodles can be best obtained from wheat with high starch paste viscosity and high swelling starch properties (1). These food preservatives play an important role in the products right now.html 3. Retrieved from http://science. Therefore. The required Retrieved from http://www. rice. thickening 2. Noodles have been the staple foods for many Asian countries. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Retrieved from http://www.Gluten Sources: 1.0.nissin-foods. Adequate gluten strength and extensibility is required in all noodle PERFORMANCE OF MAJOR INGREDIENTS IN THE PRODUCT Wheat flour is the main ingredient for making Asian noodles. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. They can be made from wheat. There are various kinds of food preservatives namely anticaking agents. acidity regulator and flavour enhancers. sweet potato.htm 4.

Xanthan gum comes from a strain of bacteria (Xanthomonascampestris) that is used during the fermentation process. setting agents. They include suspending and bodying agents. vegetable gums. It is the slimy substance formed by the bacteria during the fermentation process that acts as a natural stabilizer or thickener and gluten replacement (3). They are insoluble in water and act by either coating the particles or absorbing the moisture that is in excess. Xanthan gum is used as a substitute for wheat gluten in gluten-free breads.Anti-oxidants and Acidity regulators are added to improve or restore the storage or shelflife of food to make it more suitable for storage. infant formulas. In NISSIN CUP NOODLES. salt. Anti-oxidant and acidity regulating agents approved for food bound for human consumption in the EEC must have an 'E' number classification. Rancid fats smell and taste unpleasant and are a health risk. It is not normally suitable for vegetarians . and often blended with guar gum (E412). E330 (Citric acid)food acid. In NISSIN CUP NOODLES.usually made from meat or fish. rye inosinic acid and inosinates that do not have the specific umami taste but strongly enhance many other flavors. Anticaking agents are used in order to prevent foods from lumping or caking together. alkalis. sugar etc. Anti-oxidants stop oils and fats in foods from combining with oxygen and turning rancid. which may even in fact be toxic. E327 and E330 are used as anti-oxidizing agent and acidity regulator respectively. "Xanthan gum (E415) is a stabilizer. Acidity regulators change or maintain the acidity or basicity of foods and include buffers. E327. it turns rubbery so when added to flour it works in a very similar way to gluten. canned fish. When added to gluten free wheat flour the flour starts to perform in a similar way to strong white flour. (E551) is used as anti-caking agent. E631 (Disodium inosinate). soft drinks. pastas and other flour-based food products. there are some which is are not approved for food use. and neutralising agents. used in biscuits. thickener. (Calcium lactate) stemmed from milk (lactic acid). and pectin) and proteins. from binding together in a large lump or mass in storage. naturally stemmed from citrus fruit. when . Food thickeners are classified in two categories namely polysaccharides (starches. fermented meat products (2). there are some which are not approved for food use. bulking agents. cake and soup mixes. may contain pork rennin or whey in process. E621 and E631 are used as flavour enhancer. Thickeners produce viscous solutions or dispersions and are used to impart body. improve consistency. Flavour enhancers are used widely in savoury foods to make the existing flavor in the food stronger. When it gets wet. E415 is used as thickening agent. which may even in fact be toxic. For it traps the gas from the yeast thus causing the dough to rise. E621 (Monosodium Glutamate). cheese and processed cheese products. etc. appears as a white crystalline powder. In NISSIN CUP NOODLES. and emulsifier used with water. young children with lactose intolerance may show adverse reactions. Anti-caking agents approved for food bound for human consumption in the EEC must have an 'E' number classification. or stabilise emulsions. thereby reducing the amounts of salt or other flavor enhancers needed in a product. Anti-Caking agents are added to food to prevent settlement from causing loose contents such as flour. gel builders. Food thickener when used in any food absorbs the fluid to thicken it but does not change the physical or chemical properties of the food. acids. In NISSIN CUP NOODLES. E551 (Silicon dioxide) has no adverse effects are known in food use (2).

Noodle strands are further processed according to noodle types (1).sciencedirect. gluten development in noodle dough during mixing is minimized. and this is usually determined by dough handling properties. This improves the dough sheetability. Since the horizontal mixer seems to have better mixing results. Retrieved from http://www. Retrieved from http://www. These steps involve mixing raw materials.dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate sheeting the dough into two dough sheets.php)\ 3. Since the water addition level is relatively low (vs.scienceofcooking. gradually sheeting the dough sheet into a specified thickness and slitting into noodle strands. Flour babsrc=browsersearch&AF=18790 4. Mixing Ingredients Mixing formula ingredients is often carried out in a horizontal or vertical mixer for 10-15 minutes.articledashboard. resting the crumbly Retrieved from . Retrieved from http%3A//www.gaurhealthgroup. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing (1). MSG stimulates specific receptors located in taste buds such as the amino acid receptor or other glutamate receptors like the metabotropic receptors which induce the taste known as Mixing results in the formation of a crumbly dough with small and uniform particle sizes.htm BASIC OPERATION OF NOODLES The basic processing steps for machine-made noodles are outlined in Figure 1. bread doughs). Variations in noodle dough water absorption among different flours are generally within 2-3%. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. one of the five basic tastes also referred to as "savory" or "meaty") (4 & 5). sheeted dough smoothness and uniformity. pentosans and starch (especially damaged starch) determine the flour water absorption level.htm 5. the water absorption level in noodle dough is not so sensitive to processing as is that in bread Retrieved from http://www. compounding the two sheets into one. Even 2. it is more commonly used than the vertical one in commercial noodle production. Sources: 1. Limited water absorption also slows down noodle discoloration and reduces the amount of water to be taken out during the final drying or frying processes.

Dough resting helps water penetrate into dough particles evenly. The roll gap is adjusted so that the dough thickness reduction is between 20-40%. The resting time takes about 30-40 minutes (1). the dough pieces are rested for 20-40 minutes before compounding. a slitter. resulting in a smoother and less streaky dough after sheeting. which is equipped with a pair of calibration rolls. The two sheets are then combined (compounded) and passed through a second set of sheeting rolls to form a single sheet. each passing through a pair of sheeting rolls to form a noodle dough sheet.Dough Resting After mixing. sheeting speed and reduction ratio should be considered to obtain an optimum dough reduction. Sheeting. Sheeting and Compounding The rested. At this stage. This step is to relax the dough for easy reduction in the subsequent sheeting operation. roll diameter. crumbly dough pieces are divided into two portions. In commercial production. and a cutter or a waver. the dough is rested in a receiving container while being stirred slowly (1). Slitting and Waving Further dough sheeting is done on a series of 4-6 pairs of rolls with decreasing roll gaps. The final dough sheet thickness . Noodle slitting is done by a cutting machine. The combined dough sheet is often carried on a multi-layer conveyor belt located in a temperature and relative humidity controlled cabinet.

For the manufacture of air-dried instant noodles. and others. The air drying process has been applied to many noodle types. the purpose of steaming is to gelatinize the starch and fix the noodle waves. In the second stage. At this stage. In the first stage. Air drying usually takes 5-8 hours to dry regular noodles (long and straight) and 30-40 minutes to dry steamed and air. the wavy noodle-strands are conveyed to a steamer to cook the noodles. noodle strands are waved before steaming and cutting (1). For making instant noodles. The steaming time varies according to noodle size. but can be determined by squeezing a noodle strand between two clear glass plates. boiling. It is also called longevity noodle. the noodles are well set on the calibration rolls according to noodle type and measured using a thickness dial gauge. and (e) the cooking water temperature is carefully maintained at 98-1000 C throughout the boiling process. Japanese udon noodles are boiled for 10-15 minutes.dried instant noodles. Several steps can be taken to assure optimal cooking: (a) the weight of cooking water is at least 10 times that of the uncooked noodles. Japanese udon noodles. Drying Noodles Noodle drying can be achieved by air drying. low temperature (15-200 C) and dry air are applied to reduce the noodle moisture content from 40-45% to 25-27%. Parboiled noodles have an extended shelf-life (2-3 days) and high weight gain (60-70%). steamed and air.0. Chinese raw noodle. Air drying usually involves multistage processes since too rapid drying causes noodle checking. and further steamed for more than 30 seconds in a pressurized steamer. (c) the pH of the boiling water is 5. In the final stage. steeped in dilute acidic water before packing. The sheet is cut into noodle strands of desired width with a slitter. If the white noodle core disappears. Noodles can be either square or round in shape by using various slitters. and steaming. wavy noodle-strands are first steamed for 18- .dried instant noodles. For the manufacture of regular dry noodles. air of 400 C and 7075% relative humidity is used to ensure moisture migration from the interior of the noodle strands to outside outside surfaces. Drying by frying takes only a few minutes. Noodle strands are cut into a desirable length by a cutter. (b) the size of the boiling pot is properly chosen. In making instant noodles. They are quickly re-cooked by boiling or stir-frying prior to consumption. deep frying or vacuum drying. such as Chinese raw noodles. Cooking Noodles Cooking processes include parboiling. The noodles are then coated with 1-2% edible vegetable oil to prevent the strands from sticking together. chuka-men and Thailand bamee noodle making is complete. This type of noodle usually has a shelf-life of 6 months to one year. steam pressure. the product is further dried using cool air. Noodle width determines the size of noodle slitter to be used (noodle width. raw noodle strands of a certain length are hung on rods in a drying chamber with controlled temperature and relative humidity. Steam temperature. and steaming time are key process factors affecting the product quality (1). Hokkien noodles and Chinese wet noodles are usually parboiled for 45-90 seconds to achieve 80. (d) the cooking time is precisely controlled to give optimal results to the product.5-6.90% gelatinization in starch. similar to spaghetti drying. Vacuum drying of frozen noodles is a newer technology making it possible to produce premium quality products. As mentioned earlier. Japanese udon noodle. rinsed and cooled in running water. mm = 30/slitter number).

Noodle Color All noodle types require good brightness. Minimal noodle darkening within 48 hours is desirable. Color can be either white or yellow depending on the absence or presence of alkali salts. Evaluating Noodles The evaluation (scoring) of noodles focuses mainly on three characteristics—process performance (machining). Japanese udon. It usually takes 3-4 minutes to cook or soak instant fried noodles in hot water before consumption (1). They also have a longer shelf-life because little fat rancidity is involved. Other quality characteristics are weighted lower. Although good noodle color is required. The dried noodles are cooled prior to packaging. some of the water in the noodles is replaced by oil. For example. The process effect is generally weighted higher for instant noodles due to more steps involved and high speed production. As for Malaysian hokkien noodles. both Chinese wet noodles and Malaysian hokkien noodles are sold in a parboiled form. it will be a more desirable and profitable product. Drying by frying is a very fast process. starch gelatinization is very limited (1). and they serve as channels for water to get in upon rehydration in hot water. and is most controlled by the steaming process. The degree of starch gelatinization in instant fried noodles determines the noodle rehydration rate. chuka-men and Thailand bamee because of the lack of heat treatment. so the cooking weight gain (%) is a very important quality attribute to noodle makers. color is also very important because it is evaluated on both parboiled and uncooked noodles. firmness and visco-elasticity. However. This may not be a problem for the instant noodles because they are dried and the . Noodle Processing Evaluation should be done at each stage of processing since the performance of dough and noodles has an impact on end product quality. slow output of the process and lack of pleasant shortening taste and mouthfeel make the product less popular in Asia compared with instant fried noodles. Eventually.20 minutes at 1000 C. desirable texture is essential in all the markets. Air-dried instant noodles have a low fat content so some people prefer them. During frying. because the moisture content in noodles drops rapidly. Steaming appears to be very critical to this type of noodle since it affects the water rehydration rate of the product. noodle color and noodle texture. but they can be very critical to overall noodle performance. then dried for 30-40 minutes using hot blast air at 800 C. Many tiny holes are created during the frying process due to the mass transfer. If a noodle can take up more water within a fixed cooking time and maintain its texture characteristics. Hokkien noodles have a typical shelf-life of 2-3 days. Steaming is one of the critical control points in noodle processing. Each noodle type has its own evaluation sheet due to a different focus on the noodle quality preferences (1). which allows more rapid darkening. Dehydration of the exterior surface drives water to migrate from the interior to the exterior of the noodle strands. Water vaporizes quickly from the surface of the noodles upon dipping into the hot oil. Noodle color is particularly important for Chinese raw.

EQUIPMENTS USED Noodle manufacturing machine allows to produce all types of short-cut pasta. Chinese raw.color is very stable. Korean instant fried noodles are somewhat similar to Japanese udon in that both require flours of high peak viscosity and large breakdown measured by an amylograph. Philippine instant fried and Thailand bamee noodles are hard in bite. while others are harder or except traditional long-cut pasta such as spaghetti(vermicelli. while Korean instant fried noodles are firm in bite. noodle texture characteristics are more complicated and less understood. wavy noodles). the flour protein content of Korean instant noodles (bag type) is 9. Line speed of . The hard bite noodles require high protein flour. noodles.5%). Thus. while the firm bite noodles require medium protein flour with strong starch. Noodle Texture Contrary to color. Malaysian hokkien.010. There is a distinction in noodle bite between the Japanese type and other noodle types in that the Japanese type is softer. the Korean instant fried noodle is also harder (1). higher than that of Japanese udon noodle flour (8. However. wet and instant fried. chuka.

com/search? q=cache:NFebqNzEu6MJ:https://secure . and also the system of the internal air circulation is developed.Removal of liquid material from a solution or mixture under reduced air pressure.aibonline.dp. Feed of drying rods are carried out by strands of macaroni manually in the magazine. Machine automatically makes removal of dry macaroni with drying rods. which results in drying at a lower temperature than is required at full pressure (2). and 300 kg/hr for short-cut pasta. and compactness in placing of equipment (2). The quantity of cabinets for drying macaroni products depends of productivity of press at 300 kg / hour and makes 8 cabinets + additional complete set of carriages.Mixer for doughy materials in which the dough is repeatedly pulled out. and pushed down to join the separate layers into a homogeneous mixture (2). Vacuum dryer . Released drying rods are collected in the container under machine (2). folded back on itself. Forming machineis intended for formatting of dry production on COMPARISON How one product differs from another? What makes it stand above the rest? . performance reliability. Sources: 1. The line is distinguished by easy servicing. straightening of strand.finished long-cut production is up to 250 kg/hr. Retrieved from http://bid. Dough kneader .googleusercontent. Then they are transported by conveyor on packing (directly in cardboard boxes). Drying Chamber .Drying of long macaroni in the chamber is carried out automatically depending on the set feed to disk knifes.Retrieved from http://webcache.pdf+basic +operation+of+noodles&hl=en&gl=ph 2. allowing to create the best conditions for drying long macaroni (2). In chamber the unique system of air delivery and ejection of air is applied.

In some reviews. presenting a food product that could be distributed. The plastics used to store the condiments and the seasonings add to the pollution of our environment because it is not biodegradable. which makes us think about changing the packaging into a polyethylene paper cups. Lucky Me manufactured by Monde Nissin Corp. the containers can be made from plastics. and it is now environment friendly. namely Nissin Cup Noodles manufactured by Nissin Food Corp. which is the cheapest among the three and Lucky Me. The price range of Nissin is not bad compared to TekkiShomen. The Nissin Cup comes in mini and bigger sizes depending on your appetite like Lucky Me but is different from the two other brands since the condiments or ingredients are already mixed in with the noodles making it a less. Polyethylene (PE) . Nissin Noodles comes in a plastic cup. unlike the other two which came in paper cups. If noodles are cooked by adding hot water into the cup or bowl without further heating in a microwave. All you have to do is to add water and wait for it to be cooked. Properties of the containers are related to noodle cooking methods.. cooked and eaten all in the same container. GENERAL INSTANT CUP NOODLE PACKAGING Nissin’s packaging was something of a revolution in the global food industry.time noodle to prepare since you don’t need to open the condiments or ingredients one at a time and mixed it in the noodles. being the expensive one because of its brand name. But one of the disadvantage of Nissin is that the lid gets torn easily making some customers to find it a little hard to cover and it has no spoon which Lucky Me has making it accessible to eat anywhere. and the TekkiShomen manufactured by Zesto to compare. in Nissin Cup Noodles the condiments and seasoning is already mixed in with the noodles so no more plastic is needed for storage. Two popular choices are polypropylene and polystyrene.Let us take the three popular brands of cup noodles in the Philippines. they prefer Nissin since they don’t have oil condiment which is always in solid form making it hard to put in the noodles. Nissin Cup Noodles has no recorded product recall in the past years.

the heat sealable lidding of the instant cup noodles). . The rest of lids are made of PP. expanded polystyrene (EPS). The foamed PS is a very low density material but still rigid enough to be widely used for egg cartons. Polypropylene (PP) Polypropylene cups/bowls have good moisture and oxygen barrier properties. so it is a great insulator. Because its cells are not interconnected. Polyethylene coated paper It is a paper coated with polyethylene by extrusion coating process. heat cannot travel through it easily.Polyethylene (PE) coated paper. PS foam materials have les moisture and oxygen-barrier properties compared with PP (2). They are recovered by a polymeric film surface coating or laminated plastic film (2). Expanded polystyrene Polystyrene can be foamed by adding foaming agents such as pentane or butane. Polypropylene can be used safely in the microwave (2). and polypropylene (PP). aluminium foil is used as a component of instant cup noodles packaging. This has been widely used because of its low cost and excellent heatinsulating properties. low-strength material with a relatively low melting point and poor impact resistance. which is used to produce polyurethane. PS plastics. These food containers are safe and can maintain the product with the same quality as in the laminated metalized films. Diaminotoluene in the lids of the instant cup noodles The primary use of diaminotoluene or diaminomethylbenzene is as an intermediate of the production of toluene diisocyanate. poultry and other products. (Polyurethane is an adhesive that can be used in composite laminated films. Polystyrene (PS) PS is made by polymerization of styrene. Products made of polystyrene are generally not suitable for use above 100 degrees C (1). during polymerization. It is a hard. It will have a shiny appearance on the coated side but will not have gloss levels comparable to glossy or machine glazed paper. As for the lids. Other than plastics. aluminum foil and plastics. brittle. meal containers. The cup can hold hot soup while protecting the holder’s hands from burns. Polystyrene is also popular and can be found in two forms: PS foam with and without outer lamination. and trays for meat. majority of them are heat-sealable liddings made of laminated films composed of paper.

2. 2009) TRENDS . Technology and Processing. (2010). Asian Cup Noodles: Science. The food safety of instant cup noodle containers (May. Japan and Korea. Sources: 1. Hou. G.Today in many countries such as China. polyethylene coated paper cups are generally replacing some of the PP and PS foam containers for their environmental and cost-saving aspects (2). Sheriden Books.

some plants. it will be a cup noodle enriched with omega-3 and antioxidants fro krill oil packaged with an adhesive made from ipil-ipil leaves. have to get them through The American Heart Association recommends eating fish (particularly fatty fish such as mackerel.Consumers’ search for variety and healthier substitutes is an ongoing trend in the instant noodles market. Continued focus on convenience and premium products . But what exactly are they used for.The following factors will drive growth in the instant noodles market: a. EPA (eicosapentaenoic). producers will continue to increase product variety and flavors. sardines. Also known as polyunsaturated fatty acids (PUFAs).com/masanconsumer/en/vietnam-foodbeverage/food/convenience-foods/instant-noodles PRODUCT INNOVATION For our new product. and nut oils. Omega 3 There are actually three types of fatty acids that are collectively referred to as omega-3's: ALA (alpha-linolenic acid). herring. b. Consumers will increasingly shift to premium products whose higher price points will boost the overall market size (2). Omega-3 fatty acids can be found in fish. Besides being hard to pronounce. Product breadth and positioning . To combat the traditional perception that the product is a junk food and that overconsumption could lead to health concerns such as pimples and indigestion. and salmon) at least 2 times a week. omega-3 fatty acids play a crucial role in brain function. they are extremely important to your health. such as salmon.mb. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease.The popularity of the cup/bowl format is likely to increase as young Vietnamese professionals demand ease of preparation. Sources: 1. lake trout. and halibut. Omega-3's are "essential" fatty acids. Retrieved from http://www. and introduce healthier non-flour-based noodles (2). and what do they do for human health? Omega-3 fatty acids are considered essential fatty acids: They are necessary for human health but the body can’t make them -. albacore tuna. Retrieved from http://www. and arthritis. as well as normal growth and development.masangroup. and DHA (docosahexaenoic acid). because they are necessary for health and must be included in your diet (because the human body cannot manufacture them on its own).gov. They have also become popular because they may reduce the risk of heart disease. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and . other seafood including algae and krill. cancer.pdf 2.

sunlight. Our antioxidant systems are not perfect. those with the strongest colors being healthiest. Free radicals arise from sources both inside (endogenous) and outside (exogenous) our bodies. and beta-carotene are believed to be the most beneficial. dry skin.performance) and behavioral function. sport fishing bait. so as we age. The effectiveness of any given antioxidant in the body depends on which free radical is involved. vitamin C. and where the target of damage is. Alzheimer's disease. Because of this. effects of the physiological process of oxidation in animal tissue. smoking and alcohol. Rheumatoid arthritis. In fact. how and where it is generated. and Glutathione. Free radicals are chemically active atoms or molecular fragments that have a charge due to an excess or deficient number of electrons. Xrays. provides the highest concentration and best absorption of antioxidants. Antioxidants block the process of oxidation by neutralizing free radicals. cell parts damaged by oxidation accumulate (2). there is a constant need to replenish our antioxidant resources. Other antioxidant agents are found in foods. mood swings or depression. and inflammation. In some cases antioxidant may even act as a "pro-oxidant" that generates toxic oxygen species (3). The most commonly recognized of these naturally occurring antioxidants are Superoxide Dismutase. Antioxidants are substances that protect the cells against the effects of free radicals. Catalase. Oxidative stress occurs when the production of harmful molecules called freeradicals is beyond the protective capability of the antioxidant defenses. The oil . such as dark green leafy vegetables. metabolism. Exogenous free radicals form from environmental factors such as pollution. Certain antioxidant enzymes are produced within the body. Anti-oxidant Antioxidants are substances that are capable of counteracting the damaging. Krill Oil A tiny shrimp like crustacean species called krill is found in the oceans surrounding Antarctica. heart disease. Krill are used for aquaculture. but normal. Items high in vitamin A. Choosing raw fruits and vegetables rather than cooked. and poor circulation (1). stroke. strenuous exercise. They are believed to play a role in preventing the development of such chronic diseases as cancer. infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. aquarium feed and as food. These nutrients are commonly found in fruits and vegetables. heart problems. Oxidants that develop from processes within our bodies form as a result of normal aerobic respiration. These are nutrients which are vitamins and minerals as well as enzymes which are proteins in the body that assist in chemical reactions. Symptoms of omega-3 fatty acid deficiency include fatigue. vitamin E. Thus. Dietary supplements are also available for those that do not consume enough antioxidant-producing foods (4). The antioxidants themselves become oxidized. poor memory. antioxidant may protect against free radical in one particular system but could have no effect in other system. and cataracts.

For the packaging. 3. blood pressure problems.In our product. And importantly.extracted from these krill is called Krill oil. it is renewable. Sodium Content Excessive intake of sodium can result in considerable health risks. sleep patterns. This nutrient fights free radicals within the body and protects the blood. The fats in krill oil resemble the phospholipids found in the brain that maintain the brain chemical that controls the memory. But above all. It is this unique combination of essential ingredients that is responsible for the health benefits that krill oil gives (5). These fatty acids fight infection. potassium and zinc and large quantities of the B-Complex nutrient. The problem is that reducing the amount of sodium in the instant noodles makes it a not too tasty and as we all know.These are fats that keep our cells working by forming a protective membrane around each cell to block out toxins and disease forming free radicals. mood and organs like the heart. the most powerful antioxidant that krill oil carries is astaxanthin. Krill Oil Benefits What gives krill oil an edge over other marine oils is the fact that it is full of healthy omega-3 fatty acids. diabetes and arthritis and prevent blood clots. choline. which can lead to further complications. the rich mixture of antioxidants in krill oil sustain its shelf life. D and E. Omega Fatty Acids . 2. eye and central nervous system. muscle function. etc. It is abundantly found in the cold waters off Antarctica (5). including an elevated risk of heart disease and high blood pressure.Krill oil has a healthy balance of Omega 6 and Omega 3 fatty acids. help prevent inflammation related diseases like heart ailments. both of which are important in your diet. Krill Oil and extracts of herbs and spices. we propose to reduce the sodium content of instant noodles. minerals like sodium. What we are going to do is to substitute sodium by using extracts of herbs and different spices which is not too costly. Krill oil has gained a lot of importance because years of scientific research and clinical studies have proved that it has a lot of health benefits. Through krill oil your body receives a supply of vitamins A. it was designed to be environment friendly by using Polyethylene Paper cups instead of plastic cups. Antioxidants . . It is sold as a nutritional supplement and also helps in treating high cholesterol. It is safe and natural. PMS symptoms. phospholipids and very potent antioxidants. This leads to protection of the brain. Proposed New Packaging The processing and formulation are still the same but with an addition of omega-3 which is really good for the body. we Filipinos love tasty foods.Besides keeping you healthy. aching joints. to make the cup noodles still tasty. Importance of Phospholipids .brain barrier. including kidney damage(6). They also help to lower blood pressure. 1.

The adhesive that is going to be used is Ipil-Ipil adhesive.Polyethylene Paper cups are biodegradable and can be made with part recycled so that the instant noodle can be eaten anywhere. could bring in toxic substances to the consumer (7). According to research. environment friendly and will not cause any health problem when being intake. Ipilipil adhesive is cheap.htm . especially of cup noodles. Retrieved from http://www.umm. It will also prevent leaks from the instant noodles like what the plastic cups do. the adhesives used in the packaging. We will also include a spoon-and-fork-in-one. Proposed New Design Sources: 1. When we are pouring water in our noodle the adhesive from the top of the cup is mixed in with the noodles.

htm OFFER: Flavored cup noodle enriched with omega 3 and Retrieved from http://health. Retrieved from http://health. Retrieved from 3.howstuffworks.howstuffworks.html PROPOSITION OH ME GOODLE : Noodles that makes you drivel PRODUCT: A cup noodle that will satisfy your cravings yet staying fit and 6. Retrieved from http://www.html Retrieved from http://www. Retrieved from http://www. GUARANTEE: Instantly satisfy your cravings. 5.

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