What are instant noodles?

Instant noodles are cereal products in the form of instant food.
According to TCVN 7879:2008: Instant noodles are products made from wheat flour and/or rice flour and/or other types of flours and/or starches as main ingredients, with or without the addition of other ingredients.
These products are characterized by the use of pre-gelatinization process and dehydration either by frying or by other methods ..

*Explanation:

TCVN 7879:2008 is equivalent to CODEX STAN 249:2006 (Standards by CODEX Alimentarius Commission)
Gelatinization: Starch gelatinization – is the process in which, under the effect of heat, starch swells and dissolves in water.

How many types of Instant noodles are there?

Instant noodles are varied and can be categorized according to types of product packaging (package/cup/bowl/tray), flavours (shrimp/beef/chicken/pork rib), according to manufacturing methods or modes of usage, …
Instant noodles are divided into 2 types which are “fried noodles” and “non-fried noodles”, according to the method of drying (dehydration) in manufacturing process.

1. Fried noodles

In the manufacturing process, the drying stage uses the method of frying in oil at the temperatures from 140 – 165oC within 1 ~ 2 minutes.
The moisture in fried noodle blocks is about 2-6%

2. Non-fried noodles

In the manufacturing process, the drying stage uses the method of air-drying at the temperature of about 80oC in about 30 minutes.
The moisture in fried noodle blocks is about 6-8%.

Thus, fried noodles and non-fried noodles will differ in terms of sensory properties (colours, flavours, textures when products are enjoyed)
In addition, the moisture in fried noodles is lower than that in non-fried noodles, and the average fat content in fried noodles (10 ~ 15g) is also higher than that in non-fried noodles (4 ~ 6g)..

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