Frying noodles

Instant noodles are made from wheat flour, starch, water, salt or kansui (an alkaline salt mixture of sodium carbonate, potassium carbonate, and sodium phosphate), and other ingredients that improve the texture and flavor of noodles, partially cooked by steaming and further cooked and dehydrated by a deep-frying process.

Thinner noodles contributed to higher overall acceptability and a lower cooking time though increased oil uptake in noodles. For best noodle quality, the optimized values were 4.0 min, 1.2 mm, 6.4 min, 142 °C, 2.0 min for processing variables mixing time, dough sheet thickness, steaming time, frying temperature and frying time, respectively.

Frying the noodles in oil decreases the moisture content of noodles to about 2-5% while in hot air-dried noodles it is about 8-12%. The heating during frying or hot air drying further gelatinizes the starch and the noodles attain a porous texture which facilitates rehydration process while cooking the product.

The frying temperature significantly influenced the texture of the noodles (acoustic and mechanical properties). Increasing frying temperature from 160–170 ◦C caused a significant increase in acoustic descriptors and force.

Frying is the preferred method of drying and more than 80% of instant noodles are fried because hot air-drying results in uneven drying that adversely affects the texture of the finished noodles, requires a longer cooking time and lacks the distinctive flavor introduced by deep-frying.

The surface temperature of the instant noodles increases rapidly after being placed in the hot oil. The water on the instant noodles surface immediately goes into a boiling state, which causes instant noodles to dry out, and thus heat and mass exchange takes place.

Deep-frying is performed in a very short time to provide hygienic and long-life products at a low cost. They can be eaten shortly after adding hot water, and have the desirable roast and savory flavors formed during frying.

Oil uptake during the frying process in instant noodles is important in view that it imparts a distinct flavor, mouthfeel, and improve product acceptability.

Evaluation criteria for frying noodles include: Uniform noodle color, good shape, not oily and characteristic fried noodle aroma.
Frying noodles

Oil in noodle processing

In noodle processing, the frying is an important step which is conducted to dehydrate the gelatinized noodle strips in a short time such that dried noodles having quick reconstitutability are obtained.

Vegetable oil such as palm oil, sesame oil or rapeseed oil; an animal oil/fat such as lard; or a hydrogenated oil/fat thereof is used in general.

The frying process not only enables high productivity but also provides easy-to-eat property and favorable roast and savory flavor.

Oil uptake during the frying process in instant noodles is important in view that it imparts a distinct flavor, mouth-feel and improves product acceptability. However, higher oil uptake accounts for raising health concerns.

During frying process, the surface temperature of the instant noodles increases rapidly after being placed in the hot oil. The water on the instant noodles surface immediately goes into a boiling state, which causes instant noodles to dry out, and thus heat and mass exchange takes place.

The process leads to shrinkage and raises the level of porosity and roughness. The moisture contained in the gelatinized starch granules evaporates due to the high temperature. The empty spaces previously occupied by the moisture are next partially filled with oil.

When whole grain flour was used, the oil content of the fried noodles decreased by up to 30% compared with those made from white flour.

The wheat cultivar also affected the oil content of the fried noodle and the dough development time during noodle making was negatively correlated with oil uptake. Conversely, oil content has been found to increase as the dough mixing time increased.

Krokida in 2000 have reported an increase in oil content with longer frying times, especially for thinnerproducts, which has been related to the microstructure developed during frying. (J. Food Eng. 44, 39–46)

Pinthus and Sam Saguy (1994) have also stated that crust porosity increases with frying time thus contributing to increased oil uptake. (J. Food Sci.59, 804–807)
Oil in noodle processing

The meaning of fried noodles

Fried Noodles crisp or soft-fried noodles, tossed with meat, vegetables or seafood and flavorings.

It is ubiquitous in Malaysia, Singapore and Indonesia where it is often sold as street food.

Stir-fried noodles may be eaten as part of a meal – usually at home, as they considered home-cooking style dishes.

The noodle is fried with mutton or other meat such as chicken or beef meat.

Ingredients go into the wok is measured progression so that each one cooks to the point of optimal flavor and texture.

Carrots, onions, ginger and garlic will release their sweetness and fragrance into the hot oil.

Fry, moving them around to prevent scorching, until they crisp and curl and just start to change color.
The meaning of fried noodles

Processing of instant noodles: frying

After a wavy or crinkly mass of noodle are passed through steamer, it followed in some instances by deep frying in vegetable oil.

The conveyor carrying frying basket containing noodles pass through the frying tank. Heating devise, fresh oil supply tank, and oil filter are integral parts of the frying system.

Palm oil is the most popular oil for instant noodles. In the frying process, excess water is removed, oil is incorporated into the noodles and more starch gelatinization occurs.

With the fried types of instant noodle, oil quality, frying temperature and frying time are very important. 

Flours with a low water absorption mix more quickly and the resulting noodles may take up less oil on frying. The noodles come out of the fryer at over 140 °C.

The noodles are drained and cooled immediately to room temperature by passing through a cooling tunnel to prevent oil oxidation.
Processing of instant noodles: frying

Processing of Instant Noodles

Processing of Instant Noodles
Instant noodles can be produced either by boiling and drying or by steaming and frying. Fried instant noodles have literally exploded in popularity since the mid 1970s. Instant noodles have become the most popular form of noodle in Japan. The product is popular because it is convenient and can be stored for several months. There are two common forms:

• Square or round noodles blocks, which are sold in bags or packet

• Cup noodles, which are sold in cups.

The noodles are accompanied by a soup base (in sachet), which is separately packaged.

The term instant is a little misleading because the product must be cooked or reheated prior to consumption. The noodle blocks sold in bags usually are cooked in boiling water for three to four minutes prior to serving.

The cup noodles are marketed as a convenient snack food and are ready for eating one to three minutes after pouring hot water into the cup. The cup noodle strands usually are thinner and less densely packed than noodle block to facilitate rapid hydration.

The formulation of fried noodle includes salt (1.5 – 2%), and usually a small amount of alkaline salt (about 10% of salt), although some high quality products are produced without alkaline. After pressing through the cutter, the noodle dough is continually fed into traveling net conveyor that moves slowly than the cutting rolls above it.

The speed differential between the noodle strands and the net conveyor imparts a wave to the strands. The waving procedure improves strand separation and makes steaming more efficient. The wave noodle strands proceeds through a steam tunnel, where they are steamed at 150 – 250 kPa for varying lengths of time (100 – 240 seconds), depending on noodle quality.

Following steaming, starch gelatinization is about 80% complete. The steamed immediately cooled by fans and extended to separate the strands. The noodles are then cut to a predetermine length, folded back to form a double layer and placed in individually in square basket for noodle blocks or round baskets for cup noodles. The noodles baskets travel to a tunnels fryer where they are immerse in hot oil and deep fried at 140 – 150 degree C for about 1 – 1.5 minutes.

Palm oil is the most popular oil for instant noodles. In the frying process, excess water is removed, oil is incorporated into the noodles, and more starch gelatinization occurs. Then noodles come out of the fryer at over 140 degree C. The noodles are drained and cooled immediately to room temperature by passing through a cooling tunnel to prevent oil oxidation.

The final product has an average oil content of 20% (range about 18 – 26%) and a moisture content of less than 10%. In the final stage of processing, the cooled noodles and the accompanying soup base packet are automatically packaged into a bag or cup.
Processing of Instant Noodles