How INSTANT NOODLES Are Made in Factories | 1 BILLION NOODLES EVERY YEAR!

Summary

This video explores the fascinating journey of how instant noodles are made, from the mixing of wheat flour to the creation of the signature noodle block. It details the precise process, including dough preparation, cutting, steaming, frying, and drying, before packaging with broth and seasonings. Instant noodles have become a staple for many due to their convenience and affordability, thanks to the vision of inventor Momofuku Ando. The video also touches on the evolution of instant noodles to meet changing consumer demands, such as reducing sodium and trans fats, making it an insightful exploration of this beloved food.

Takeaways

• 😀 Instant noodles are consumed worldwide at an incredible rate of 100 billion packs annually, equating to nearly 13 packs per person.
• 😀 The production process of instant noodles is a combination of cutting-edge machinery and skilled craftsmanship.
• 😀 Instant noodles were invented by Moma fuku Ando in post-war Japan to provide a nutritious, easy-to-prepare meal for people in need.
• 😀 Wheat flour is the main ingredient in instant noodles, mixed with water and salt to form an elastic dough.
• 😀 The dough is flattened through rollers to create a thin sheet, which is then cut into noodles of varying shapes and sizes.
• 😀 Noodles undergo a steaming process followed by frying to remove moisture, making them crispy and allowing for long-term storage.
• 😀 The noodles are cooled and rinsed to maintain the right texture before being dried using either air drying or hot air.
• 😀 After drying, noodles are shaped into blocks (square or circular), which are ready to be packaged.
• 😀 Instant noodle broths are prepared separately, using slow-cooked spices, aromatic ingredients, and proteins, and then dehydrated into powder.
• 😀 Packaging is essential for maintaining freshness, with some packages designed to serve as temporary bowls for easy preparation.
• 😀 Despite their convenience, instant noodles have faced criticism for their sodium and trans fat content, prompting the industry to create healthier alternatives.

Q & A

How many packs of instant noodles are consumed worldwide each year?

Around 100 billion packs of instant noodles are consumed worldwide each year.

Who is the inventor of instant noodles, and what inspired them to create this product?

The inventor of instant noodles is Momofuku Ando, who was inspired by seeing people lining up for ramen noodles during the post-war era in Japan. His goal was to create a nutritious, easy-to-prepare, and accessible food to alleviate hunger in tough times.

What is the first step in the production process of instant noodles?

The first step involves mixing wheat flour with water and salt to create an elastic and sturdy paste, which is essential for making the noodles.

Why is the resting period important during the noodle dough preparation?

The resting period allows the gluten in the dough to relax, making the dough more flexible, which aids in the rolling and cutting process.

How does the rolling process affect the texture of the noodles?

As the dough passes through rollers, it is stretched and thinned, which helps develop the gluten and gives the noodles their characteristic elasticity.

How is the shape and size of the noodles determined?

The shape and size of the noodles are determined by cutting the dough with machines that have adjustable blades, allowing for different noodle shapes, such as thin ramen noodles or wider pasta-like noodles.

What role does the steaming process play in noodle production?

Steaming helps to cook the noodles and develop their flavor and texture, making them tender and ready for further processing.

Why are the noodles fried after steaming?

The frying process removes moisture from the noodles, making them crispy and stabilizing their structure for long-term storage.

What happens after the noodles are fried and cooled?

After the noodles are fried and cooled, they are rinsed with cold water to stop the cooking process, drained to remove excess water, and then dried to remove any remaining moisture.

What are the key components of instant noodle packaging?

Instant noodle packaging includes a protective inner aluminum foil to keep the noodles fresh, prevent moisture, and block light. Some packages also serve as temporary bowls for preparing the noodles.

How has the instant noodle industry adapted to health concerns?

The industry has responded by reducing sodium levels and eliminating trans fats from their products. Some brands have also introduced lower-sodium, higher-fiber, and gluten-free options to meet changing consumer demands.