Instant noodles were invented in 1958 by Fumio Ando (formerly known as Fumio Wu), a native of Taiwan Province Province in Ikeda City, Osaka Prefecture. After Ando invented instant noodles, he founded Nissin Food Company to sell the flavor of "chicken soup Lamian Noodles". At first, the price was 35 yen, but immediately imitation products appeared, leading to price reduction competition.

Nissin company actively developed abroad after inventing instant noodles. 1963 cooperated with Korean Sanyang Food for the first time, 1968 cooperated with Taiwan Province International Food Company to produce chicken soup-flavored noodles. The original vitality noodles didn't sell well in Taiwan Province Province because they followed the Japanese formula. After seasoning and adjustment of noodle taste, it has become a best-selling product in Taiwan Province Province. Most customers buy their goods for midnight snack or cooking with eggs. At one time, "Victory Face" almost became synonymous with this kind of products. However, due to poor management, Shengli finally withdrew from the market. As of 2005, only one Shengli bakery in the past international food companies continued to operate in the emerging area of Kaohsiung City, but it has withdrawn from the instant noodle market.

Although instant noodles were widely praised in Asia, they could not be successfully opened in the United States in the late11960 s, because the average American did not have the habit of boiling water, and the tableware at home was mainly plates. In order to make people who are not used to using bowls consume instant noodles, Nissin Company invented a cup noodle with expanded polystyrene as a container, which was listed in Japan on 197 1 and the price was 100 yen (0.25 USD), which was more than three times the price of bagged instant noodles at that time.

During the interview, the cups were sold in gymnasiums and racetracks, and were not popular because of their high prices. Finally, it can only be sold in some units that have to be on duty at night, such as the fire brigade and the Japanese Self-Defense Force. In order to open the market, Ando Baifu cooperated with Mitsukoshi Department Store in downtown Tokyo to promote sales, setting a record of selling 20,000 copies in four hours, laying the foundation for Japanese to accept cup noodles. Because the cup noodles take a high-priced route, the ingredients include dried shrimps made by freeze-drying, and forks are also tableware. Street promotion in Tokyo makes cup noodles stand firm in Kanto. 1In February, 972, the Asakusa Villa incident occurred in Japan where the Red Army Company took hostages and confronted the police. Because the police ate a cup of noodles wrapped in belly, which was broadcast live on TV, the cup noodles became an instant hit.

Long before the invention of instant noodles, similar pasta was called "one side" or "Yi Fu noodles" in China (that is, "spaghetti" in Taiwan Province province). According to legend, there was a local official in the Qing Dynasty who entertained guests at home. The cook mistakenly put the cooked egg noodles into the boiling oil pan, so he had to pick up the soup to eat. Because the guests were full of praise after eating, this dish was handed down.

According to legend, when Yi Bingshou, a great calligrapher in Qing Dynasty, held a birthday party at home, the chef mistook oil for water and fried the noodles until they were cooked. In desperation, he had to cook the fried noodles and pour thick soup with chicken, pork bones and seafood. Unexpectedly, after eating, the guests praised the noodles for being smooth and tender, and the soup was delicious. Since then, this kind of fried noodles has been called "Yi Noodles" and has been handed down. Because its processing method is very similar to modern instant noodles, future generations regard instant noodles as the embryonic form of modern instant noodles. Once, Song Xiang, a poet and calligrapher, tasted it and found it very delicious. Knowing that it had no name, he said, "It's a pity that such delicious food has no name. What if it is not named' Fu Yimian'? " Since then, the Iraqi government has spread, known as the "Iraqi face."

The production of pasta pays attention to good color, loose constitution, floating but not real, and smooth and sweet taste. It is the blueprint of Japanese instant noodles and the ancestor of doll noodles.

Historical Origin and Development It is said that the earliest instant noodles were made by a chef named Yi Xianling in Yangzhou, China. He added eggs to flour, rolled them into thin slices, cut them into filaments, boiled them in water, and then immediately fried them in oil. The noodles treated in this way can be soaked in hot water at any time, which is very convenient to eat. Unfortunately, this invention was not patented, and the mass production of instant noodles was robbed by foreigners and first became popular in Japan.

1, the birth of instant noodles and its development in Japan

Noodles are a traditional Japanese food. Although Japanese people are famous for cherishing time, even at work, they prefer to queue up in front of restaurants for a bowl of hot noodles. This phenomenon was noticed by the manager of a company, Baifu Ando (a native of Taiwan Province Province, formerly known as Baifu Wu, died of heart problems in Japan on June 6, 2007 at the age of 96). He thought, "It takes too much time to make noodles. Why not make it easier? " ? So people don't have to wait in line "With this idea, Ando Centurion immediately began to trial-produce instant noodles.

He set five conditions when developing:

1. Must be simple;

2. It must be delicious and nutritious;

3. It must be preserved at room temperature for a long time;

4. Must be hygienic;

5. It must be very cheap.

However, this kind of surface is not an ordinary surface. Ando Baifu is a kind of pickled food that can be mass-produced by factories. He bought a flour mill and started trial production. What is rolled out with a rolling pin is not noodles, but a block like foam. After repeated experiments, the reason was found out: protein in flour lost its viscosity when it met salt. So he first made ordinary noodles with salt-free flour, steamed them, dipped them in miso soup, and the noodles became salty. This little skill of carving insects is tantamount to a revolution in pasta technology. The next step is how to dry the noodles for long-term preservation. At first, he used the original method of drying noodles in the sun, but it took too long and needed manual operation, which was not suitable for large-scale industrial production. He tried oiling, and the effect was very good. After frying, the water evaporates immediately, and many fine holes appear on the noodles, which makes the noodles absorb a lot of water and soften quickly when soaked in hot water. Moreover, oiled noodles are more elastic and taste better, comparable to ordinary noodles. The earliest batch of instant noodles is the "chicken instant noodles" known to all ages today. It was first put on the market in August, 1958.

As Tadao Ando expected, it immediately caused a sensation and obtained explosive sales. In April of 1959 alone,130,000 packs of "chicken instant noodles" were sold. This has caused other Japanese noodle manufacturers to intervene in the competition in the instant noodle industry. 1960+ 10. In October, Ito Aoi sora, a noodle manufacturer, made instant noodles that diners could season at will by adding seasoning packages, and squeezed into this emerging market. So there are two kinds of instant noodles on the market: one is instant noodles without seasoning package, and the other is instant noodles with seasoning package. At first, An Teng Baifu's instant noodles sold well because of its patent right, but soon consumers began to favor instant noodles with seasoning bags. Because it can meet the different needs of many consumers for taste intensity, it is welcomed by the market. However, the large-scale production of seasonings is a difficult problem, and a Tokyo food company interested in developing this field has solved this problem. Since 1962, they have made instant coffee and seasoning powder by spray drying, and achieved very ideal results. Since then, seasoned instant noodles have occupied the main position in the market. In view of the fact that instant noodles have been mass-produced by many companies, Japan's Ministry of Agriculture and Forestry has formulated JAS specifications for instant noodles and published them in Japan's food industry. In this way, instant noodles have grown from an early naive product to a popular standardized product with a stable market.

2. The history of instant noodles in China.

The development of instant noodles in China began at 1970, and the first bag of instant noodles in China was "born" in Shanghai Yimin Food Factory 4. The machine for making this instant noodle is China's own homemade equipment, with an annual output of only 200 tons. In 1980s, more than 100 production lines imported from Japan and other countries and regions quickly blossomed all over the country. By 1989, there are 280 instant noodle production lines in China, with an annual production capacity of 700,000 tons. After six years, the production capacity of 1995 soared to 7 million tons. Due to the blind expansion of production in previous years, the growth rate of instant noodle production has been slow in recent years.

Nutritional value of instant noodles

Many people classify instant noodles as junk food together with French fries and hamburgers. However, at the 6th China Noodle Industry Conference held in Zhengzhou, Henan Province, experts pointed out that instant noodles are not only junk food, but also full of nutrition, and there are six nutrients needed by human body.

According to Professor Hu, a doctoral supervisor of the School of Food Science and Nutritional Engineering of China Agricultural University, instant noodles are often criticized by people. They think that eating too much is not good for health, mainly for the following reasons:

First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 16%- 18%, of which 1 1% is palm oil, which is a kind of vegetable oil beneficial to human health, while the average oil content of a hamburger is 30%.

Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. At present, the additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.

Thirdly, acrylamide has been concerned by many people recently. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles. However, their experiments prove that the acrylamide content in instant noodles is very low, with an average of 78 micrograms per kilogram, far below the standard of 1 mg per kilogram of food stipulated by the World Health Organization.

In response to many people's view that instant noodles are not nutritious, Professor Hu said that instant noodles and seasoning packages contain six kinds of nutrients necessary for human body-water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is comprehensive. The dehydrated vegetables in the seasoning bag basically retain the nutrition of the original vegetables, but they are slightly insufficient because of the small amount. However, a balanced diet is based on a reasonable food mix. As long as you eat instant noodles, you can mix them with foods rich in vitamins such as vegetables and fruits. At present, new nutritious instant noodles are being developed at home and abroad, such as instant noodles fortified with iodine or iron, instant noodles for losing weight and instant noodles suitable for diabetics. Can meet the nutritional needs of different groups of people in the future.