Noodle manufacturer: Maruchan Inc

Maruchan, Inc. is the North American manufacturing and sales arm of the Japanese food manufacturer Toyo Suisan Kaisha Ltd.

Since its debut in 1962, the Maruchan logo has become widely recognized and loved as the symbol for Toyo Suisan’s processed foods among every Japanese age group ranging from small children to the elderly.

Toyo Suisan Kaisha, Ltd. (“the Company”) was established in 1953 as an exporter, domestic buyer and distributor of marine products. The Company entered the cold-storage business in 1955 and began producing and selling such processed marine food products as fish sausage in 1956.

In 1972, the Maruchan division of Toyo Suisan Kaisha opened its first instant ramen production facility in the United States; by 1997 it had three factories. Accordingly, products featuring the Maruchan label are highly acclaimed for their flavor both domestically and overseas.

Noodle manufacturer:  Maruchan Inc

Homemade Noodles

Homemade Noodles
People who belong to the younger generation may question why those in the older generation go to the trouble of making their own noodle, when they may be obtained for reasonable price at most supermarkets. The answer is that making homemade noodles allows the cook to incorporate ingredients as desired, within the limits of good culinary practices.

Basic Ingredients
Commercial pasta production generally utilize a dough containing about 70% solids and 30% water, which is a good general guideline for the maximum amount of liquid needed for a given amount of meal or flour. This works out to one egg per cup of sifted flour.

High Protein Noodles
The quantity and quality of protein in noodles may be increased considerably by the addition of certain ingredients. For example, the substitutions of defatted soy flour for only one-eighth of the wheat flour raises the quantity of protein by about 40%, and makes the protein quality almost equal to that of animal protein. It is best not to add nonfat dry milk, because this ingredient weakens dough. Professional pasta makers get around this problem by adding carrageenan to strengthen the dough.

Seasoning and Spices for Noodle Doughs
These should be added as fine, dry powder, because larger particle may weaken the noodles. Some typical seasonings that might be used are basil, bay leaf, garlic, onion, oregano, sage and thyme.

Vegetable Ingredients
Purees made from deeply colored vegetables add considerable color to noodles. However, only limited amounts of purees can be use without adding excessive water. It might be wise to experiment first by adding small amounts of food purees such as beets, carrots, creamed spinach, green beans, beans, sweet potato, and tomato soup. However ration of egg to flour would have to be reduced in order to allow for the water in the puree.
Homemade Noodles