When eating noodles, do you want to put the flavoring bag first and then? In fact, behind this is the food manufacturer's concern for taste and flavor. Japanese media Pinzuba visited Japanese noodles factory Nissin Food and conducted a test, rev...
When eating noodles, do you want to put the flavoring bag first and then? In fact, behind this is the food manufacturer's concern for taste and flavor. Japanese media Pinzuba visited Japanese noodles factory Nissin Food and conducted a test, revealing the reasons why liquid soup bags developed in recent years must be put back.
A Pinzuba editor worked overtime late at night to prepare a cup of soaking noodles for a midnight snack. He noticed that the liquid soup bag included was written on the syrup, "Please add it at the end before enjoying it." He felt too irritating, so he simply smeared the liquid soup and ingredients all in.
After soaking, I felt that the noodles were hard and I could even tell the shape of the noodles in my mouth. So I asked the Nissin Food Public Security Department, which was produced by the noodles, for the reason.
What is the difference between the mainstream powder soups that have been brewed for a long time and the liquid soups that have been newly developed in recent years? Nissin Food pointed out that designing liquid soup, aroma oil or flavour sauce into "after-place" is mainly to avoid affecting the taste of the noodles and the flavor of the soup: "Powder soup generally needs to be "put first", which is characterized by easy soluble in hot water, light weight and high storage capacity. However, because the raw materials must be heated and dried during the process, resulting in the easy loss of the flavor, especially the aroma of fermented raw materials such as oil, soy sauce, miso, etc. is difficult to completely reappear."
In order to regain the flavour levels that the powder soup is difficult to achieve, the research and development staff have studied and developed "liquid soup" for a long time: "liquid soup can more faithfully show the flavor and depression of ingredients such as sauce, miso, high soup, and oil. However, because it has a high moisture content, the manufacturing process must be heated and killed, and the pH value and salt must be strictly controlled to avoid the growth of microorganisms."
Why must liquid soup be "stacked"? The reason is that if placed first, the grease and viscosity in the soup will form a layer of film on the surface of the noodles, causing the hot water to penetrate the noodles, so the noodles cannot fully absorb the hot water and have a hard taste. Moreover, putting it first will cause the soup temperature to drop too early and the fragrance will also be lost during the cooking process. The result is that the noodles taste different from expectations, and the originally designed flavor will be greatly reduced.
Put first and "put back" are compared.. You will prepare two cups of the same pasta. One cup is "put back" according to the instructions, and the other cup will be the opposite of the way, and make an actual comparison. After cooking, put the two bowls together, and the appearance is almost no different.
However, the real difference occurs in the noodles taste. According to the cup that says "put back", the noodles are evenly spread out and the entrance is slippery; on the contrary, the cup that "put first" sticks together and sticks into a group, and they even taste hard in some places, which obviously have not been completely soaked.
In terms of soup heads, the "first" noodles have a slightly prominent taste, but the flavor and layer feel are not as good as the "first" version, and the soup head of the latter is more sluggish.
Nissing Food pointed out: "The advantage of powder soup is that it can dissolve quickly, allowing the odor and freshness to quickly release in hot water and pour into the noodles; while liquid soup can retain the most original fragrance and thick taste, and achieve the best balance between the noodles and soup through "back-place". Different products will choose the most suitable soup form according to their characteristics."
