The inventor of instant noodles was a Japanese, Momofuku Ando, who is now 95 years old.

I: History of Instant Noodles:

In 1958, Momofuku Ando invented the world's first packet of instant noodles --- "Chicken Ramen".

The inspiration for the invention was born as early as 1945. "After World War II, there was a serious shortage of food in Japan, and people were so hungry that they ate potatoes. Momofuku Ando occasionally passed by a ramen stall, and saw the poorly dressed people in the cold wind lined up 20 to 30 meters long, he couldn't help but be interested in ramen. 1958 spring, Momofuku Ando in the case of no money, began to research ramen. He built a 10-square-meter research room in the backyard of his house in Ikeda City, Osaka Prefecture, found an old noodle-making machine, and bought a 1-meter-diameter Chinese wok, an 18-kilogram bag of flour, cooking oil, and other things, and devoted himself to the study of instant noodles.

Repeated development of the truth

Ando Momofuku envisioned instant noodles, a kind of instant noodles that can be consumed immediately by adding hot water, which is very easy to consume. He set five goals: first, a flavor that was not only tasty but never tiresome to eat; second, a product that could become a regular item in the home kitchen and was highly shelf-stable; third, a product that was easy to prepare and required no cooking; fourth, a product that was inexpensive; and fifth, a product that was safe and hygienic because it was food.

He is a complete amateur in the noodle business. Noodles with very subtle ingredients, there is a lot of learning, he thought of all the things all tried, but the results are not good.

After much effort, he finally solved the preservation problem. Later, Mrs. do deep-fried dishes and inspired him, deep-fried food on the noodle coating has countless holes, like a sponge, this is because the noodle coating is mixed with water, the water in the process of frying will be dispersed, the formation of "holes", add boiling water, will soon become soft. In this way, by dipping the noodles in the broth to make them flavorful and then frying them to make them dry, he was able to solve the problems of preservation and cooking at the same time. He was so excited that he called this method "Instant Hot Oil Drying Method" and got a patent for the instant noodle method.

At that time, there were chickens in the backyard next to the research hut, and they were often used to kill them for the dinner table. One day, his mother-in-law put chicken broth made from the bones of the chickens in his ramen, and his son ate it with great relish. That's when Ando decided to use chicken broth in his instant noodles. Ando said that after the instant noodles were introduced to the international market, he has yet to find a country in the world that doesn't eat chicken.

It was exported even before it was sold domestically

Ando distributed the prototype to acquaintances in various places, and the evaluation was that "it had a different flavor from the existing ramen, and it was so convenient that it could become a new product.

Ando asked a friend who worked for a trading company to send samples to the U.S. to test the response, and the U.S. responded immediately with a request for 500 more boxes. Ando realized that food really has no borders, and he had a vague feeling that this product might become a global commodity in the future.

Two: the world's most popular brands of instant noodles:

China: Uni, Master Kong (from Taiwan), Yi Noodle

Taiwan: Uni, Aidan, Vitality, Master Kong, King of Aroma

Hong Kong: Doll Noodle, Shoutao Raw Noodle, Uni Fukuji Noodle

Japan: Nissin Foods " Izumi Ichidin" and " Izumi Ichidin" and " Nissin Ichidin", and " Nissin Ichidin", and "Nissin Ichidin". Izumae Ichidin" and "Hap Yum Cup Noodle"

Korea: Nongshim's "Simla Noodle", Sanyang Foods' "Sanyang Noodle"

Thailand: Mom Noodle

Indonesia: Indomie