The manufacturing process of instant noodles
Click each step to see details.
Mixing and kneading
This is the process in which a mixing machine stirs up wheat flour and the mixing water. Normally 0.3-0.4kg of the mixing water at a temperature of 20-30˚C is kneaded into the flour for 15-20 minutes. This process gives the dough textiform tissue that generates noodle’s elasticity.
② Compounding Machine
Forming noodle belt
The dough is put through two rotating rollers, which compounds two noodle belts into one single belt. This process helps distribute ingredients evenly. Occasionally the dough is left for a certain period time to mature.
The 10mm-thick noodle belt is pressed with pressing rollers, and it is flattened to a thickness of approximately 1mm. The noodles are passed through more than four pairs of rollers and become thinner gradually. This process strengthens the textiform tissue and gives elasticity to the noodles.
After the rolling process, noodles are put into the slitter, where a rolling blade slits the noodle belt into thin noodles. Most of the instant noodles are wavy. Being pressed up and down gently, the noodles cut out by the slitter become wavy. The wavy-shape gives space in between noodles, which prevent the noodles from sticking together.
Most instant noodles are steamed for 1-5 minutes at 100˚C to pregelatinize the starch of the noodles (pregelatinization).
⑥ Dipping Bath
The steamed noodles are dipped in seasoning.
Noodles are cut into 40-70cm long and are put into a round- or square- shaped metal mold serving.
⑧ Flash Fryer
Most instant noodles are dehydrated either by oil-frying or air-drying.
Fried noodles: Noodles in a metal mold go through frying oil of 140-160˚C for a minute or two. The moisture content of 30-40% in the dough is reduced to 3-6%, and pregelatinization is accelerated.
Non-fried noodles: Noodles in a metal mold are placed into air-drier and dehydrated with hot air of approximately 80˚C for more than 30 minutes.
Other than the above mentioned, “Raw-type instant noodles” are the steamed noodles, which are sterilized with organic acid.
After the dehydration process, the noodles, which are at 100˚C, are cooled with air. This cooling process is followed by a series of careful inspection for weight, shape, color, dryness, frying condition, cooling temperature, etc.
⑩ Weight checker with a metal ditector
Products are automatically eliminated from the assembly line if a metal material is detected or their weight is out of the pre-set range.
⑪ Feeder of continous bags
Finished noodles are hermetically packed into film bags or into cup-containers together with seasoning and garnish, which then are sealed with aluminum foil lids, etc.
⑫ Weight checker
Products are automatically eliminated from the assembly line if their weight is out of the pre-set range.
Finished products are automatically put into cardboard cases.