Instant noodle processing in history

Asian noodles are traditionally made by hand through repeated stretching or sheeting with rolling pins and hand-cut into strands with a knife.

Industrial noodle making method is called the “roll pressure stretching” technique was originally developed in 1883 by the Masaki Menki Co., Japan.

In 1958, Momofuku Ando’s company, Nissin Foods introduced the first instant Ramen noodle, which could be removed from its plastic wrapping, placed in a bowl, covered with boiling water and eaten three minutes later. They were made by automated deep-frying cooked noodles briefly at a high heat, so they could later be rehydrated with hot water.

On May 8 and June 12, 1962, Nissin Foods Company acquired full patent rights over “flavored dry noodles production” and “instant ramen production’” respectively.

By the early 1970s, instant noodle had made their way to most markets around the world, although the composition, thickness of noodles, and flavoring varied across regions.
Instant noodle processing in history