PRODUCT DESIGN

NISSIN CUP NOODLES

DE VILLA, Rhea GOMEZ, Korina GOREMBALEM, Levine Anne MAGTIBAY, Mariechelle Ann MANASALA, Joone Carmela 4ChE-A

"Hungry?!" That and the name of the product were the only words in a clever series of advertisements by Nissin, the internationally known maker of instant noodles. The ads juxtapose the ease and convenience of preparing Cup Noodles with the difficulties of other, more traditional means of finding sustenance -- hunting mammoth, for instance. If you have never been to the Momofuku Ando Instant Ramen Museum, you may not realize that these ads reflect the seminal origins of the company. Just after World War II, before there ever was an instant noodle, the Japanese people were hungry. Recovering from a lost war left the nation with food shortages. Momofuku Ando, later to become founder of Nissin, was struck by something he saw at that time: long lines stretching out in front of ramen shops. It gave him the idea of making ramen available to people, in his words, "anytime, anywhere" (Wiren, 2012). In 1958, Momofuku Ando invented "CHICKEN RAMEN ", the world's first instant noodle product. His achievement brought a revolution in culinary culture. In 1971, he developed "CUP NOODLE ", the world's first cup-type noodle product. That seed sown by Momofuku Ando has grown into an industry that supplies 91.6 billion servings annually to consumers throughout the world. In the editorial in its January 9, 2007 edition, the New York Times expressed appreciation for the achievements of "Mr. Noodles," who it said deserved an eternal place in the pantheon of human achievement. The technology of "CHICKEN RAMEN " developed by Momofuku Ando in a humble shed behind his home involved rapidly drying noodles through flash-frying in oil. This method became the basis for all instant noodle production. His revolutionary "CUP NOODLE " concept in which a single container serves as packaging, cooking vessel and serving dish was the basis for cup-type instant noodles. These two inventions by Momofuku Ando revolutionized culinary culture on a global scale (3). The instant snack, which sells under the catchline "Much more than a soup", is today sold around the world in an array of inventive flavours, from paanipuri in India and mashed potato in Germany to kimchi in South Korea and tom yam chicken in Thailand (Demetriou, 2011).

In 1970, Nissin formed the subsidiary Nissin Foods (USA) Co. Inc, to sell instant noodles in the United States. Nissin recognized that the bowls traditionally used to package instant noodles in Asia were not common in the U.S, so they used the paper cup; in 1971, they introduced instant ramen packaged in a foam cup. Originally, the product was known as Cup O' Noodles in the United States; this was changed in 1993 to its current name. Today, instant noodles in Japan are often sold in foam bowls, sometimes with plastic utensils. Foam bowls are easily portable; they are convenient for outdoor activities. Foam bowls are inexpensive, disposable, light, and easy to hold, since they insulate heat well and are convenient as an "on-the-go" meal (4). Sources: 1. Wiren, Alan. Retrieved from: http://www.japanvisitor.com/index.php?cID=361&pID=1266 2.Demetriou, Danielle. Tokyo. 2011. Retrieved from: http://www.telegraph.co.uk/news/worldnews/asia/japan/8741222/Cup-Noodles-a-history.html 3. Retrieved from http://instantnoodles.org/noodles/history.html 4. Retrieved from http://www.nissinfoods.com/company/history.php ABOUT THE PRODUCT (INGREDIENTS AND MOLECULAR STRUCTURE) NISSIN CUP NOODLES are a tasty combination of fried noodles, spice powder and other aromatic ingredients, all packaged safely and cleanly in a handy plastic cup. The noodles are identical in terms of texture and taste to the original Japanese instant noodles, and are made with 100% pure vegetable oil. The top seller, NISSIN CUP NOODLES, is available in ten different flavors. Chicken A tasty blend of the world-famous Japanese noodles in a clear chicken broth, packaged with high-quality, tasty spices. This quick and easy-toprepare dish is made from the finest ingredients, such as chicken, carrots, corn and green beans. An aromatic journey for your senses! Ingredients Noodles (60.1 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (5.1 g): Hydrolyzed vegetable protein, dried chicken (21.5% of soup powder), sugar, powdered soy sauce, flavor enhancers (E621, E627, E631), glucose syrup, salt, yeast extract, garlic, onions, chicken flavoring, vegetable oil, maltodextrin, ginger, curry powder (with mustard), colorant (E100), black pepper, anti-caking agent (E551). Dried vegetables (1.8 g): Carrots, corn, green beans. This product contains gluten (wheat flour), soy, milk and mustard. May contain traces of sesame, celery, fish and shellfish.

Beef Our authentic Japanese noodles in a clear, spicy beef broth, combined with exotic spices, tasty pieces of beef, peas, carrots and corn. Ingredients Noodles (59.4 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (5.1 g): Beef flavoring (acidity regulator: E270; anti-oxidizing agent: E327), dried beef (21.6% of soup powder), flavor enhancers (E621, E631, E635), sugar, salt, onions, yeast extract, powdered tomato, spices, onion flavoring, colorant (E150c), thickening agent (E415), cocoa powder, acidity regulator (E330). Dried vegetables (2.5 g): Carrots, corn, peas Shrimps Tasty shrimps, crunchy carrots, corn and peas are the crowning touches to these world-famous noodles in soy sauce. Ingredients Noodles (58.9 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (4.4 g): Powdered soy sauce, dried shrimps (34% of soup powder), salt, maltodextrin, beef flavoring, white pepper, fish flavoring (contains fish), sugar, spice flavoring, flavor enhancers (E621, E631, E635), colorant (E150c), vegetable oil, garlic, black pepper, ginger, anti-caking agent (E551), powdered bamboo shoot, acidity regulator (E330). Dried vegetables (1.7 g): Carrots, corn, spring onions

Spicy One of the most popular recipes for people who like their noodles a little bit spicier: Our authentic, tasty noodles in a clear, spicy broth containing selected paprika powder, red pepper, tomatoes and crunchy spring onions. Ingredients Noodles (57 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) contains soy and lactose], acidity regulator (E330). Soup powder (7 g): Salt, flavor enhancer (E621, E635), sugar, powdered soy sauce and flavoring, paprika

granules, Cayenne pepper (7% in soup powder), sesame seeds, hydrolyzed vegetable protein, spices, colorants (E160c, E150a, E100, E120), chicken flavoring, carrot extract, leek, sesame oil, yeast extract, anti-caking agent (E551), powdered tomato, acidity regulator (E330). Dried vegetables (2 g): Pepper, spring onions, tomato.

Sweet & Sour The authentic taste of Chinese cuisine: Tasty noodles in a delicious sweetand-sour sauce, enriched with delicious pepper, shiitake mushrooms, corn and chive. Ingredients Noodles (53.6 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330) Soup powder (13.2 g): Sugar, powdered tomato, potato starch, spices, salt, powdered red pepper, acidity regulators (E262, E330), flavor enhancers (E621, E635), glucose syrup, vegetable oil, colorants (E160c, E150a). Dried vegetables (2.2 g): Corn, shiitake mushrooms, chives.

Thai Style TOM YUM The favorite for all fans of Thai food: A blend of our world-famous Japanese noodles with a tasty, authentic Tom Yum Thai sauce, enhanced with lemon grass, shrimps, corn, carrots and spring onions. Ingredients Noodles (57.5 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (8.0 g): Sugar, dried crab, salt, flavor enhancers (E621, E635), maltodextrin, spices, acidity regulators (E262, E330, E331), colorants (E160c, E150c), cilantro, lemon grass flavoring, anti-caking agent (E551). Dried vegetables (1.5 g): Corn, carrots, spring onions.

Chicken & Mushroom A tasty combination of our world-famous, authentic noodles in a tasty mushroom sauce, with delicious chicken and aromatic mushrooms Ingredients Noodles (52.6 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (11.8 g): Glucose syrup, maltodextrin,

mushroom extract (13.23% of soup powder), salt, flavor enhancer (E621), onions, mushroom flavoring (acidity regulator: E330), ground red pepper granules, chicken (4.24% of soup powder), vegetable oil, chives, yeast extract, powdered fat (leavening agent: E341, contains milk), thickening agent (E415), anti-caking agent (E551), white pepper.

Chicken Curry Enjoy tasty noodles in a creamy curry sauce, enhanced with our unique blend of spices. Includes top-quality chicken, crunchy carrots, corn and peas. Ingredients Noodles (53.9 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (13.1 g): Maltodextrin, glucose syrup, dextrose, extract of vegetable protein (colorant: E150a), flavor enhancer (E621), salt, curry powder, spices, powdered soy sauce, powdered tomato, powdered red pepper, chicken (3.82% of soup powder), vegetable oil, powdered onion, beef flavoring (acidity regulator: E270, antioxidizing agent: E327), thickening agent (E415), colorant (E100), curry flavoring (contains celery), hydrolyzed vegetable protein, parsley, anti-caking agent (E551), acidity regulator (E330). Dried vegetables (2 g): Carrots, corn, peas

Tomato This tasty blend enhances our authentic noodles with delicious tomato sauce and spicy tomato powder made from carefully-selected tomatoes, red onions, carrots, corn and peas. Ingredients Noodles (46.2 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (16.5 g): Tomato powder (27.2% of soup powder), sugar, maltodextrin, salt, sweetened powdered pepper, flavor enhancer (E621, E631), thickening agent (E415), spice flavoring, onion flavoring (anti-oxidizing agent: E300), garlic, glucose syrup, anti-caking agent (E551), black pepper, colorant (E160c). Dried vegetables (2.3 g): Red onions, carrots, corn, spring onions.

Broccoli

For lovers of crunchy vegetables: Tasty dish made from original Japanese noodles, tasty broccoli sauce and powdered broccoli, plus pieces of broccoli, carrots and corn. Ingredients Noodles (47.5 g): Wheat flour, vegetable oil, salt, flavor enhancer (E621), flour improvers (E500, E451), anti-oxidizing agent [(E306) with soy and lactose], acidity regulator (E330). Soup powder (16.0 g): Glucose syrup, maltodextrin, powdered broccoli (13.3% of soup powder), spice flavoring, salt, broccoli (6.2% of soup powder), flavor enhancer (E621, E631), thickening agent (E415), hydrolyzed vegetable protein, sugar, vegetable oil, spices, onion flavoring (anti-oxidizing agent: E300), anti-caking agent (E551). Dried vegetables (1.5 g): Carrots, corn.

General Ingredients and their molecular structure

Glucose Syrup

Vegetable Oil

Maltodextrin

Gluten Sources: 1. Retrieved from http://www.cascadebiochems.com/Maltodextrin 2. Retrieved from

http://www.biochem.arizona.edu/classes/bioc471/pages/Lecture4/L ecture4.html 3. Retrieved from http://science.marshall.edu/murraye/alpha_amylase.htm

4. Retrieved from

http://www.scientificpsychic.com/fitness/carbohydrates2.html
5. Retrieved from http://www.nissin-foods.de/Products.6.0.html?&L=1 6. Retrieved from http://www.goshen.edu/chemistry/biodiesel/chemistry-of/

PERFORMANCE OF MAJOR INGREDIENTS IN THE PRODUCT Wheat flour is the main ingredient for making Asian noodles. Noodles have been the staple foods for many Asian countries. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. Flour plays a key role in all aspects of noodle quality. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Therefore, a correct range of protein content is important for textural characteristics. Adequate gluten strength and extensibility is required in all noodle flours. Noodle dough must be strong enough to withstand sheeting, but not as strong as to cause tearing or difficulty in sheet reduction. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. The required soft, smooth, and elastic textural properties of certain types of white salted noodles can be best obtained from wheat with high starch paste viscosity and high swelling starch properties (1). Food additives are substances that are added to food products to enhance their shelf life, visual appeal, color or flavor. There are various kinds of food preservatives namely anticaking agents, thickening agents, anti-oxiding agent, acidity regulator and flavour enhancers. These food preservatives play an important role in the products right now. These food preservatives are present in all NISSIN CUP NOODLES.

Anti-oxidants and Acidity regulators are added to improve or restore the storage or shelflife of food to make it more suitable for storage. Anti-oxidant and acidity regulating agents approved for food bound for human consumption in the EEC must have an 'E' number classification; there are some which is are not approved for food use, which may even in fact be toxic. Anti-oxidants stop oils and fats in foods from combining with oxygen and turning rancid. Rancid fats smell and taste unpleasant and are a health risk. Acidity regulators change or maintain the acidity or basicity of foods and include buffers, acids, alkalis, and neutralising agents. In NISSIN CUP NOODLES, E327 and E330 are used as anti-oxidizing agent and acidity regulator respectively. E327, (Calcium lactate) stemmed from milk (lactic acid); may contain pork rennin or whey in process, young children with lactose intolerance may show adverse reactions. E330 (Citric acid)food acid, naturally stemmed from citrus fruit, used in biscuits, canned fish, cheese and processed cheese products, infant formulas, cake and soup mixes, rye bread, soft drinks, fermented meat products (2). Anti-Caking agents are added to food to prevent settlement from causing loose contents such as flour, salt, sugar etc. from binding together in a large lump or mass in storage. Anticaking agents are used in order to prevent foods from lumping or caking together. They are insoluble in water and act by either coating the particles or absorbing the moisture that is in excess. Anti-caking agents approved for food bound for human consumption in the EEC must have an 'E' number classification; there are some which are not approved for food use, which may even in fact be toxic. In NISSIN CUP NOODLES, (E551) is used as anti-caking agent. E551 (Silicon dioxide) has no adverse effects are known in food use (2). Food thickener when used in any food absorbs the fluid to thicken it but does not change the physical or chemical properties of the food. Food thickeners are classified in two categories namely polysaccharides (starches, vegetable gums, and pectin) and proteins. Thickeners produce viscous solutions or dispersions and are used to impart body, improve consistency, or stabilise emulsions. They include suspending and bodying agents, setting agents, gel builders, bulking agents, etc. In NISSIN CUP NOODLES, E415 is used as thickening agent. "Xanthan gum (E415) is a stabilizer, thickener, and emulsifier used with water, and often blended with guar gum (E412). When it gets wet, it turns rubbery so when added to flour it works in a very similar way to gluten. For it traps the gas from the yeast thus causing the dough to rise. When added to gluten free wheat flour the flour starts to perform in a similar way to strong white flour. Xanthan gum is used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Xanthan gum comes from a strain of bacteria (Xanthomonascampestris) that is used during the fermentation process. It is the slimy substance formed by the bacteria during the fermentation process that acts as a natural stabilizer or thickener and gluten replacement (3). Flavour enhancers are used widely in savoury foods to make the existing flavor in the food stronger. In NISSIN CUP NOODLES, E621 and E631 are used as flavour enhancer. E631 (Disodium inosinate),is inosinic acid and inosinates that do not have the specific umami taste but strongly enhance many other flavors, thereby reducing the amounts of salt or other flavor enhancers needed in a product. It is not normally suitable for vegetarians - usually made from meat or fish. E621 (Monosodium Glutamate), appears as a white crystalline powder; when

dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions. MSG stimulates specific receptors located in taste buds such as the amino acid receptor or other glutamate receptors like the metabotropic receptors which induce the taste known as umami, one of the five basic tastes also referred to as "savory" or "meaty") (4 & 5). Sources:

1. Retrieved from http://www.sciencedirect.com/science/article/pii/S0963996907001962 2. Retrieved from http://www.gaurhealthgroup.co.uk/food_a.php)\ 3. Retrieved from http%3A//www.articledashboard.com/Article/What-are-Xanthan-guar-gumwhy-are-they-Gluten-food-replacements-considering-their-sideeffects/920701).? babsrc=browsersearch&AF=18790 4. Retrieved from http://www.scienceofcooking.com/msg.htm 5. Retrieved from http://www.food-info.net/uk/e/e631.htm

BASIC OPERATION OF NOODLES The basic processing steps for machine-made noodles are outlined in Figure 1. These steps involve mixing raw materials, resting the crumbly dough, sheeting the dough into two dough sheets, compounding the two sheets into one, gradually sheeting the dough sheet into a specified thickness and slitting into noodle strands. Noodle strands are further processed according to noodle types (1). Mixing Ingredients Mixing formula ingredients is often carried out in a horizontal or vertical mixer for 10-15 minutes. Since the horizontal mixer seems to have better mixing results, it is more commonly used than the vertical one in commercial noodle production. Mixing results in the formation of a crumbly dough with small and uniform particle sizes. Since the water addition level is relatively low (vs. bread doughs), gluten development in noodle dough during mixing is minimized. This improves the dough sheetability, sheeted dough smoothness and uniformity. Limited water absorption also slows down noodle discoloration and reduces the amount of water to be taken out during the final drying or frying processes. Flour proteins, pentosans and starch (especially damaged starch) determine the flour water absorption level. Even so, the water absorption level in noodle dough is not so sensitive to processing as is that in bread dough. Variations in noodle dough water absorption among different flours are generally within 2-3%, and this is usually determined by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing (1).

Dough Resting After mixing, the dough pieces are rested for 20-40 minutes before compounding. Dough resting helps water penetrate into dough particles evenly, resulting in a smoother and less streaky dough after sheeting. In commercial production, the dough is rested in a receiving container while being stirred slowly (1). Sheeting and Compounding The rested, crumbly dough pieces are divided into two portions, each passing through a pair of sheeting rolls to form a noodle dough sheet. The two sheets are then combined (compounded) and passed through a second set of sheeting rolls to form a single sheet. The roll gap is adjusted so that the dough thickness reduction is between 20-40%. The combined dough sheet is often carried on a multi-layer conveyor belt located in a temperature and relative humidity controlled cabinet. This step is to relax the dough for easy reduction in the subsequent sheeting operation. The resting time takes about 30-40 minutes (1).

Sheeting, Slitting and Waving Further dough sheeting is done on a series of 4-6 pairs of rolls with decreasing roll gaps. At this stage, roll diameter, sheeting speed and reduction ratio should be considered to obtain an optimum dough reduction. Noodle slitting is done by a cutting machine, which is equipped with a pair of calibration rolls, a slitter, and a cutter or a waver. The final dough sheet thickness

is set on the calibration rolls according to noodle type and measured using a thickness dial gauge. Noodle width determines the size of noodle slitter to be used (noodle width, mm = 30/slitter number). The sheet is cut into noodle strands of desired width with a slitter. Noodles can be either square or round in shape by using various slitters. Noodle strands are cut into a desirable length by a cutter. At this stage, Chinese raw noodle, Japanese udon noodle, chuka-men and Thailand bamee noodle making is complete. For making instant noodles, noodle strands are waved before steaming and cutting (1). Cooking Noodles Cooking processes include parboiling, boiling, and steaming. Hokkien noodles and Chinese wet noodles are usually parboiled for 45-90 seconds to achieve 80- 90% gelatinization in starch. The noodles are then coated with 1-2% edible vegetable oil to prevent the strands from sticking together. Parboiled noodles have an extended shelf-life (2-3 days) and high weight gain (60-70%). They are quickly re-cooked by boiling or stir-frying prior to consumption. Japanese udon noodles are boiled for 10-15 minutes, rinsed and cooled in running water, steeped in dilute acidic water before packing, and further steamed for more than 30 seconds in a pressurized steamer. This type of noodle usually has a shelf-life of 6 months to one year. It is also called longevity noodle. Several steps can be taken to assure optimal cooking: (a) the weight of cooking water is at least 10 times that of the uncooked noodles, (b) the size of the boiling pot is properly chosen, (c) the pH of the boiling water is 5.5-6.0, (d) the cooking time is precisely controlled to give optimal results to the product, and (e) the cooking water temperature is carefully maintained at 98-1000 C throughout the boiling process. In making instant noodles, the wavy noodle-strands are conveyed to a steamer to cook the noodles. As mentioned earlier, the purpose of steaming is to gelatinize the starch and fix the noodle waves. The steaming time varies according to noodle size, but can be determined by squeezing a noodle strand between two clear glass plates. If the white noodle core disappears, the noodles are well cooked. Steam temperature, steam pressure, and steaming time are key process factors affecting the product quality (1). Drying Noodles Noodle drying can be achieved by air drying, deep frying or vacuum drying. The air drying process has been applied to many noodle types, such as Chinese raw noodles, Japanese udon noodles, steamed and air- dried instant noodles, and others. Air drying usually takes 5-8 hours to dry regular noodles (long and straight) and 30-40 minutes to dry steamed and air- dried instant noodles. Drying by frying takes only a few minutes. Vacuum drying of frozen noodles is a newer technology making it possible to produce premium quality products. For the manufacture of regular dry noodles, raw noodle strands of a certain length are hung on rods in a drying chamber with controlled temperature and relative humidity. Air drying usually involves multistage processes since too rapid drying causes noodle checking, similar to spaghetti drying. In the first stage, low temperature (15-200 C) and dry air are applied to reduce the noodle moisture content from 40-45% to 25-27%. In the second stage, air of 400 C and 7075% relative humidity is used to ensure moisture migration from the interior of the noodle strands to outside outside surfaces. In the final stage, the product is further dried using cool air. For the manufacture of air-dried instant noodles, wavy noodle-strands are first steamed for 18-

20 minutes at 1000 C, then dried for 30-40 minutes using hot blast air at 800 C. The dried noodles are cooled prior to packaging. Air-dried instant noodles have a low fat content so some people prefer them. They also have a longer shelf-life because little fat rancidity is involved. Steaming appears to be very critical to this type of noodle since it affects the water rehydration rate of the product. However, slow output of the process and lack of pleasant shortening taste and mouthfeel make the product less popular in Asia compared with instant fried noodles. Drying by frying is a very fast process. Water vaporizes quickly from the surface of the noodles upon dipping into the hot oil. Dehydration of the exterior surface drives water to migrate from the interior to the exterior of the noodle strands. Eventually, some of the water in the noodles is replaced by oil. Many tiny holes are created during the frying process due to the mass transfer, and they serve as channels for water to get in upon rehydration in hot water. It usually takes 3-4 minutes to cook or soak instant fried noodles in hot water before consumption (1). Evaluating Noodles The evaluation (scoring) of noodles focuses mainly on three characteristicsprocess performance (machining), noodle color and noodle texture. The process effect is generally weighted higher for instant noodles due to more steps involved and high speed production. Noodle color is particularly important for Chinese raw, Japanese udon, chuka-men and Thailand bamee because of the lack of heat treatment, which allows more rapid darkening. As for Malaysian hokkien noodles, color is also very important because it is evaluated on both parboiled and uncooked noodles. Hokkien noodles have a typical shelf-life of 2-3 days. Although good noodle color is required, desirable texture is essential in all the markets. Other quality characteristics are weighted lower, but they can be very critical to overall noodle performance. For example, both Chinese wet noodles and Malaysian hokkien noodles are sold in a parboiled form, so the cooking weight gain (%) is a very important quality attribute to noodle makers. If a noodle can take up more water within a fixed cooking time and maintain its texture characteristics, it will be a more desirable and profitable product. Each noodle type has its own evaluation sheet due to a different focus on the noodle quality preferences (1). Noodle Processing Evaluation should be done at each stage of processing since the performance of dough and noodles has an impact on end product quality. Steaming is one of the critical control points in noodle processing. The degree of starch gelatinization in instant fried noodles determines the noodle rehydration rate, firmness and visco-elasticity, and is most controlled by the steaming process. During frying, because the moisture content in noodles drops rapidly, starch gelatinization is very limited (1). Noodle Color All noodle types require good brightness. Color can be either white or yellow depending on the absence or presence of alkali salts. Minimal noodle darkening within 48 hours is desirable. This may not be a problem for the instant noodles because they are dried and the

color is very stable. Noodle Texture Contrary to color, noodle texture characteristics are more complicated and less understood. There is a distinction in noodle bite between the Japanese type and other noodle types in that the Japanese type is softer, while others are harder or firmer. Chinese raw, wet and instant fried, chuka- men, Malaysian hokkien, Philippine instant fried and Thailand bamee noodles are hard in bite, while Korean instant fried noodles are firm in bite. The hard bite noodles require high protein flour, while the firm bite noodles require medium protein flour with strong starch. Korean instant fried noodles are somewhat similar to Japanese udon in that both require flours of high peak viscosity and large breakdown measured by an amylograph. However, the flour protein content of Korean instant noodles (bag type) is 9.010.5%, higher than that of Japanese udon noodle flour (8.0-9.5%). Thus, the Korean instant fried noodle is also harder (1).

EQUIPMENTS USED Noodle manufacturing machine allows to produce all types of short-cut pasta, except traditional long-cut pasta such as spaghetti(vermicelli, noodles, wavy noodles). Line speed of

finished long-cut production is up to 250 kg/hr, and 300 kg/hr for short-cut pasta. The line is distinguished by easy servicing, performance reliability, and compactness in placing of equipment (2). Dough kneader - Mixer for doughy materials in which the dough is repeatedly pulled out, folded back on itself, and pushed down to join the separate layers into a homogeneous mixture (2). Vacuum dryer - Removal of liquid material from a solution or mixture under reduced air pressure, which results in drying at a lower temperature than is required at full pressure (2). Drying Chamber - Drying of long macaroni in the chamber is carried out automatically depending on the set program. The quantity of cabinets for drying macaroni products depends of productivity of press at 300 kg / hour and makes 8 cabinets + additional complete set of carriages. In chamber the unique system of air delivery and ejection of air is applied, and also the system of the internal air circulation is developed, allowing to create the best conditions for drying long macaroni (2). Forming machineis intended for formatting of dry production on length. Feed of drying rods are carried out by strands of macaroni manually in the magazine. Machine automatically makes removal of dry macaroni with drying rods, straightening of strand, feed to disk knifes. Then they are transported by conveyor on packing (directly in cardboard boxes). Released drying rods are collected in the container under machine (2).

Sources: 1.Retrieved from http://webcache.googleusercontent.com/search? q=cache:NFebqNzEu6MJ:https://secure .aibonline.org/catalog/example/V20Iss12.pdf+basic +operation+of+noodles&hl=en&gl=ph 2. Retrieved from http://bid.dp.ua/en/site/all/1247448891

COMPARISON How one product differs from another? What makes it stand above the rest?

Let us take the three popular brands of cup noodles in the Philippines, namely Nissin Cup Noodles manufactured by Nissin Food Corp., Lucky Me manufactured by Monde Nissin Corp. and the TekkiShomen manufactured by Zesto to compare. The Nissin Cup comes in mini and bigger sizes depending on your appetite like Lucky Me but is different from the two other brands since the condiments or ingredients are already mixed in with the noodles making it a less- time noodle to prepare since you dont need to open the condiments or ingredients one at a time and mixed it in the noodles. All you have to do is to add water and wait for it to be cooked. In some reviews, they prefer Nissin since they dont have oil condiment which is always in solid form making it hard to put in the noodles. But one of the disadvantage of Nissin is that the lid gets torn easily making some customers to find it a little hard to cover and it has no spoon which Lucky Me has making it accessible to eat anywhere. Nissin Noodles comes in a plastic cup, unlike the other two which came in paper cups, which makes us think about changing the packaging into a polyethylene paper cups. The plastics used to store the condiments and the seasonings add to the pollution of our environment because it is not biodegradable, in Nissin Cup Noodles the condiments and seasoning is already mixed in with the noodles so no more plastic is needed for storage, and it is now environment friendly. The price range of Nissin is not bad compared to TekkiShomen, which is the cheapest among the three and Lucky Me, being the expensive one because of its brand name. Nissin Cup Noodles has no recorded product recall in the past years.

GENERAL INSTANT CUP NOODLE PACKAGING Nissins packaging was something of a revolution in the global food industry, presenting a food product that could be distributed, cooked and eaten all in the same container. Properties of the containers are related to noodle cooking methods. If noodles are cooked by adding hot water into the cup or bowl without further heating in a microwave, the containers can be made from plastics. Two popular choices are polypropylene and polystyrene. Polyethylene (PE)

Polyethylene (PE) coated paper, expanded polystyrene (EPS), and polypropylene (PP). As for the lids, majority of them are heat-sealable liddings made of laminated films composed of paper, aluminum foil and plastics. The rest of lids are made of PP, PS plastics. Polystyrene (PS) PS is made by polymerization of styrene. It is a hard, brittle, low-strength material with a relatively low melting point and poor impact resistance. Products made of polystyrene are generally not suitable for use above 100 degrees C (1). Polystyrene is also popular and can be found in two forms: PS foam with and without outer lamination. This has been widely used because of its low cost and excellent heatinsulating properties. The cup can hold hot soup while protecting the holders hands from burns. PS foam materials have les moisture and oxygen-barrier properties compared with PP (2). Polypropylene (PP) Polypropylene cups/bowls have good moisture and oxygen barrier properties. These food containers are safe and can maintain the product with the same quality as in the laminated metalized films. Polypropylene can be used safely in the microwave (2). Polyethylene coated paper It is a paper coated with polyethylene by extrusion coating process. It will have a shiny appearance on the coated side but will not have gloss levels comparable to glossy or machine glazed paper. Expanded polystyrene Polystyrene can be foamed by adding foaming agents such as pentane or butane, during polymerization. The foamed PS is a very low density material but still rigid enough to be widely used for egg cartons, meal containers, and trays for meat, poultry and other products. Because its cells are not interconnected, heat cannot travel through it easily, so it is a great insulator.

Diaminotoluene in the lids of the instant cup noodles The primary use of diaminotoluene or diaminomethylbenzene is as an intermediate of the production of toluene diisocyanate, which is used to produce polyurethane. (Polyurethane is an adhesive that can be used in composite laminated films, the heat sealable lidding of the instant cup noodles). Other than plastics, aluminium foil is used as a component of instant cup noodles packaging. They are recovered by a polymeric film surface coating or laminated plastic film (2).

Today in many countries such as China, Japan and Korea, polyethylene coated paper cups are generally replacing some of the PP and PS foam containers for their environmental and cost-saving aspects (2). Sources: 1. Hou, G. (2010). Asian Cup Noodles: Science, Technology and Processing. Sheriden Books. 2. The food safety of instant cup noodle containers (May, 2009) TRENDS

The following factors will drive growth in the instant noodles market: a. Continued focus on convenience and premium products - The popularity of the cup/bowl format is likely to increase as young Vietnamese professionals demand ease of preparation. Consumers will increasingly shift to premium products whose higher price points will boost the overall market size (2). b. Product breadth and positioning - Consumers search for variety and healthier substitutes is an ongoing trend in the instant noodles market. To combat the traditional perception that the product is a junk food and that overconsumption could lead to health concerns such as pimples and indigestion; producers will continue to increase product variety and flavors, and introduce healthier non-flour-based noodles (2). Sources: 1. Retrieved from http://www.gov.mb.ca/agriculture/statistics/agrifood/japan_noodles_consumer_trends_en.pdf 2. Retrieved from http://www.masangroup.com/masanconsumer/en/vietnam-foodbeverage/food/convenience-foods/instant-noodles PRODUCT INNOVATION For our new product, it will be a cup noodle enriched with omega-3 and antioxidants fro krill oil packaged with an adhesive made from ipil-ipil leaves. Omega 3 There are actually three types of fatty acids that are collectively referred to as omega-3's: ALA (alpha-linolenic acid), EPA (eicosapentaenoic), and DHA (docosahexaenoic acid). Besides being hard to pronounce, they are extremely important to your health. Omega-3's are "essential" fatty acids, because they are necessary for health and must be included in your diet (because the human body cannot manufacture them on its own). But what exactly are they used for, and what do they do for human health? Omega-3 fatty acids are considered essential fatty acids: They are necessary for human health but the body cant make them -- you have to get them through food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other seafood including algae and krill, some plants, and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function, as well as normal growth and development. They have also become popular because they may reduce the risk of heart disease. The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and

performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation (1). Anti-oxidant Antioxidants are substances that are capable of counteracting the damaging, but normal, effects of the physiological process of oxidation in animal tissue. These are nutrients which are vitamins and minerals as well as enzymes which are proteins in the body that assist in chemical reactions. They are believed to play a role in preventing the development of such chronic diseases as cancer, heart disease, stroke, Alzheimer's disease, Rheumatoid arthritis, and cataracts. Antioxidants are substances that protect the cells against the effects of free radicals. Oxidative stress occurs when the production of harmful molecules called freeradicals is beyond the protective capability of the antioxidant defenses. Free radicals are chemically active atoms or molecular fragments that have a charge due to an excess or deficient number of electrons. Free radicals arise from sources both inside (endogenous) and outside (exogenous) our bodies. Oxidants that develop from processes within our bodies form as a result of normal aerobic respiration, metabolism, and inflammation. Exogenous free radicals form from environmental factors such as pollution, sunlight, strenuous exercise, Xrays, smoking and alcohol. Our antioxidant systems are not perfect, so as we age, cell parts damaged by oxidation accumulate (2). Antioxidants block the process of oxidation by neutralizing free radicals. The antioxidants themselves become oxidized. Because of this, there is a constant need to replenish our antioxidant resources. The effectiveness of any given antioxidant in the body depends on which free radical is involved, how and where it is generated, and where the target of damage is. Thus, antioxidant may protect against free radical in one particular system but could have no effect in other system. In some cases antioxidant may even act as a "pro-oxidant" that generates toxic oxygen species (3). Certain antioxidant enzymes are produced within the body. The most commonly recognized of these naturally occurring antioxidants are Superoxide Dismutase, Catalase, and Glutathione. Other antioxidant agents are found in foods, such as dark green leafy vegetables. Items high in vitamin A, vitamin C, vitamin E, and beta-carotene are believed to be the most beneficial. These nutrients are commonly found in fruits and vegetables, those with the strongest colors being healthiest. Choosing raw fruits and vegetables rather than cooked, provides the highest concentration and best absorption of antioxidants. Dietary supplements are also available for those that do not consume enough antioxidant-producing foods (4). Krill Oil A tiny shrimp like crustacean species called krill is found in the oceans surrounding Antarctica. Krill are used for aquaculture, sport fishing bait, aquarium feed and as food. The oil

extracted from these krill is called Krill oil. Krill oil has gained a lot of importance because years of scientific research and clinical studies have proved that it has a lot of health benefits. It is sold as a nutritional supplement and also helps in treating high cholesterol, aching joints, blood pressure problems, PMS symptoms, etc. It is safe and natural. And importantly, it is renewable. It is abundantly found in the cold waters off Antarctica (5).

Krill Oil Benefits What gives krill oil an edge over other marine oils is the fact that it is full of healthy omega-3 fatty acids, phospholipids and very potent antioxidants. It is this unique combination of essential ingredients that is responsible for the health benefits that krill oil gives (5). 1. Omega Fatty Acids - Krill oil has a healthy balance of Omega 6 and Omega 3 fatty acids, both of which are important in your diet. These fatty acids fight infection, help prevent inflammation related diseases like heart ailments, diabetes and arthritis and prevent blood clots. They also help to lower blood pressure. 2. Importance of Phospholipids - These are fats that keep our cells working by forming a protective membrane around each cell to block out toxins and disease forming free radicals. The fats in krill oil resemble the phospholipids found in the brain that maintain the brain chemical that controls the memory, sleep patterns, muscle function, mood and organs like the heart. 3. Antioxidants - Besides keeping you healthy, the rich mixture of antioxidants in krill oil sustain its shelf life. Through krill oil your body receives a supply of vitamins A, D and E, minerals like sodium, potassium and zinc and large quantities of the B-Complex nutrient, choline. But above all, the most powerful antioxidant that krill oil carries is astaxanthin. This nutrient fights free radicals within the body and protects the blood- brain barrier. This leads to protection of the brain, eye and central nervous system. Sodium Content Excessive intake of sodium can result in considerable health risks, including an elevated risk of heart disease and high blood pressure, which can lead to further complications, including kidney damage(6).In our product, we propose to reduce the sodium content of instant noodles. The problem is that reducing the amount of sodium in the instant noodles makes it a not too tasty and as we all know, we Filipinos love tasty foods. What we are going to do is to substitute sodium by using extracts of herbs and different spices which is not too costly, to make the cup noodles still tasty.

Proposed New Packaging The processing and formulation are still the same but with an addition of omega-3 which is really good for the body, Krill Oil and extracts of herbs and spices. For the packaging, it was designed to be environment friendly by using Polyethylene Paper cups instead of plastic cups.

Polyethylene Paper cups are biodegradable and can be made with part recycled material. It will also prevent leaks from the instant noodles like what the plastic cups do. We will also include a spoon-and-fork-in-one, so that the instant noodle can be eaten anywhere. When we are pouring water in our noodle the adhesive from the top of the cup is mixed in with the noodles. According to research, the adhesives used in the packaging, especially of cup noodles, could bring in toxic substances to the consumer (7). The adhesive that is going to be used is Ipil-Ipil adhesive. Ipilipil adhesive is cheap, environment friendly and will not cause any health problem when being intake.

Proposed New Design

Sources: 1. Retrieved from http://www.umm.edu/altmed/articles/omega-3-000316.htm

2. Retrieved from http://health.howstuffworks.com/wellness/foodnutrition/facts/antioxidant1.htm 3. Retrieved from http://health.howstuffworks.com/wellness/foodnutrition/facts/antioxidant2.htm 4. Retrieved from http://www.wisegeek.com/what-are-antioxidants.htm 5. Retrieved from http://www.krilloils.org/ 6. Retrieved from http://www.ehow.com/about_4622347_negative-effects-sodium.html 7. Retrieved from http://www.eripplescebu.com/2011/05/3-dangers-of-consuminginstant-noodles.html

PROPOSITION OH ME GOODLE : Noodles that makes you drivel PRODUCT: A cup noodle that will satisfy your cravings yet staying fit and healthy. OFFER: Flavored cup noodle enriched with omega 3 and anti-oxidant. GUARANTEE: Instantly satisfy your cravings.