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Instant noodle manufacturing process managed by Producepak food business app: Complete ramen manufacturing process including lamination, rolling, cutting, curling, frying, air drying and noodle packing, sales & shipping.

Instant noodle manufacturing

Instant Ramen Noodle Manufacturing

What are instant noodles?

According to the CODEX*1 STANDARD FOR INSTANT NOODLES, "the instant noodle may be packed with noodle seasonings, or in the form of seasoned noodle and with or without noodle garnish(s) in separate pouches, or sprayed on noodle and ready for consumption after dehydration process." Instant Noodle is defined as "a product prepared from wheat flour and/or rice flour and/or other flours and/or starches as the main ingredient, with or without the addition of other ingredients. It may be treated by alkaline agents. It is characterized by the use of pre-gelatinization process and dehydration either by frying or by other methods."

*1 International food code developed jointly by Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

Food Process

What are the types of instant noodles?

Instant noodles are categorized into two types, "Fried noodles" and "Non-fried noodles," depending on dehydration method.

  1. Fried noodles
    Noodles in a metal mold are fried in the oil at 140-160˚C for a minute or two. Moisture content of the dough is reduced from a 30-40% level to a 3-6% level, and pre-gelatinization is accelerated in this process.
  2. Non-fried noodles
    This is literally noodles that are not fried in oil. Noodles in a metal mold are put into an air-drier and dehydrated with hot air at approximately 80˚C for more than 30 minutes. The noodles made with this method are "air-dried noodles."

Other than the above mentioned, "Raw-type instant noodles" are steamed noodles which are sterilized with organic acid (mainly lactic acid, citric acid, acetic acid, malic acid, etc.).

Between fried and non-fried noodles, remarkable differences lie in moisture- and fat- contents. Fried noodles have significantly less moisture content than non-fried noodle. On the other hand, when it comes to fat, one serving of fried noodles typically contain approximately 20g of fat, while non-fried noodles only contain 4-6g or one-fourth of fat, because they are not fried in oil.

What are the components of instant noodles?

The main components of instant noodles are protein, fat, carbohydrate, wood ash, moisture, etc. The largest portion is carbohydrate, which accounts for 60g per 100g of instant noodles. It is because the main material of noodles is wheat flour. 8.4-10.7g of protein and 4.6-7.7g of ash are contained in 100g of instant noodles. The contents vary slightly, depending on the type and blending of wheat flour.

What kinds of additives are used for instant noodles?

Listed below are typical additives used in noodles.

Noodle quality improver:

Guar gum and Xanthane gum, protein made from wheat and soybeans are used to enhance the noodle texture and elasticity as well as flavor. Kansui is used to give the noodles unique features of Chinese noodles.

Viscosity stabilizers:

This additive is polysaccharide to increase viscosity and smoothness. Algin acid and pectin, etc., extracted from seaweeds, beans, apples, oranges are used as viscosity stabilizers.

Emulsifiers:

Emulsifiers spread oil and fat evenly and stabilize the product quality. Typically, plant lecithin, which can be produced in the refining process of soybean oil is used.

Antioxidants (Vitamin E):

Vitamin E used as an antioxidant to prevent oxidation of oil and fat contained in noodles. This can be produced in the refining process of soybean oil. This is not a preservative.

Colors:

To maintain noodle color constant, gardenia dye gained by heating saccharides such as glucose and sugar, and carotene extracted from carrot are used.

Fortifier dietary supplements:

For the purpose of nutrient enrichment, the nutrients such as Vitamin B1, Vitamin B2, calcium, etc. are added. Instant noodle are often fortified with calcium, a nutrient many people lack in daily life.

Q5What is "kansui"?

Kansui is an indispensable component for instant noodles. Not only does it provide viscous elasticity, it also adds a special flavor specific to Chinese noodles. In China kansui originally meant water containing wood ashes or mineral rich well water, however now it referrers to the water containing one or more of the following―potassium carbonate, sodium carbonate, sodium hydrogen carbonate, and potassium or sodium in the phosphate group. The components of kansui are included in the list A (1), the category of the highest safety, by FAC/WHO.

Kansui develops the flavonoid color to a light yellow. Approximately 0.1-0.2g of kansui is used in instant noodles of 100 g, but 0.3-0.6g in case of non-fried noodles. With alkaline pH value at 7-8, it enhances flavor coupled with soup.

How many calories does a serving of instant noodles have?

Generally one serving of instant noodles has 300-500kcal.

Just for the reference, the daily energy requirement is said to be 2,450-2,650kcal for an adult male and 1,950-2,000kcal for an adult female*2.

*2 Dietary Standard for the Japanese, 2010 (Ministry of Health, Labor and Welfare of Japan)

Why can instant noodles be stored for a long period of time?

Instant noodles are the grand sum of food preservation technology. The measures to improve preservability are as follows.

  1. Dehydration process and high-temperature treatment
    Noodles, seasoning powder and garnishes are dehydrated, resulting in a moisture content of 14.5% at highest. To prevent deterioration of liquid seasoning and garnishes with high moisture content, they go through high-temperature treatment before packaging.
  2. Water activity and bacteriostatic effect by pH control
    Liquid soup and paste-like soup base are either condensed to reduce moisture content or are mixed with salt, sugar and seasoning to keep down water activity value (the level of water suitable for microbiological growth). Also, pH control and addition of alcohol are performed for bacteriostatic effect.
  3. Lipid antioxidant
    Raw materials with oil and fat are carefully selected in view of oxidative stability. To prevent deterioration of oil and fat, they are not heated excessively in processing. Moreover, natural vitamin E, which has an antioxidant effect, is added. Therefore, we do not have to worry about the quality deterioration resulting from oxidation of oil and fat.
  4. Examination of packaging materials
    To improve preservability, the packaging materials used for instant noodles are high in blocking performance against humidity, oxygen, light rays, heat, and oil, and are durable.

What are the tips for stocking instant noodles after purchase?

You can prevent quality deterioration of instant noodles and enjoy their good taste if you keep to the following four points.

  1. Keep out of direct sunlight
  2. Store at ambient temperatures
  3. Keep out of humidity
  4. Keep away from odorous substances

If you store instant noodles near odorous substances such as "repellent," "insecticide," "detergent," "deodorizer," "cosmetics," etc., migration of odor components could happen.

How is oil and fat controlled?

Oil and fat works as a heating medium in the production stage and gives fatty acid necessary for the human body. Also oil and fat plays an important role by enhancing flavor and the sense of fullness. On the other hand, foods containing oil and fat can be deteriorated by oxidation, and can damage flavor and cause nasty smells. To prevent oxidation, oil and fat used in instant noodles is strictly monitored and controlled.

Palm oil, genuine lard, sesame oil, etc., or a blend of them are used to fry noodles. Frying machines are designed so that noodles are always fried in fresh oil, and the volume of oil in the frying tub is controlled to be constant. To keep the oil absorbed by noodles fresh, the production process is strictly controlled as explained below.

  • Control the frying oil temperature at 140-150˚C. (The frying oil at ordinary household is180˚C/).
  • Minimize the exposure to air.
  • Quickly remove bits of fried noodles
  • Do not use oxidable materials in a frying machine.
  • Quickly cool down the noodles and oil after frying.
  • Add Vitamin E, which has antioxidation effect.
  • Use shielding containers and packaging materials to keep out of humidity, sun light, and air.

The "acid value" of finished products is checked as a quality indicator. Like this, good flavor and quality of instant noodles are protected by strictly controlling oil and fat.

How are instant noodles produced at a factory?

Please see "The manufacturing process of instant noodles."

What are seasonings (soup bases) made of?

The three types of instant noodle seasonings are powder-type, liquid-type and granulated powder-type. Among them, powder-type has the largest share.

Listed below are main raw materials for powder-type seasoning.

  • Basic seasoning: salt, soy sauce, sugar, vinegar, edible oil, etc.
  • Natural extracts: meat extract, seafood, kelp, fungi, etc.
  • Dehydrated powders: meats, seafoods, vegetables, fruits, mushrooms, etc.
  • Spices: pepper, allspice, bay leaf, garlic, red pepper, etc.

How seasonings in attached sachet are made?

Shown below is the process of producing seasonings in attached sachet.

  1. Pre-treatment
    Paste-like materials and liquid materials such as natural extracts are dehydrated, together with salt, etc. and crushed into a powder.
  2. Pre-mixing
    The raw materials in small volumes such as spices and amino acid are pre-mixed.
  3. Mixing
    The pre-treated and pre-mixed items are mixed with other raw materials. The temperature and humidity of the mixing room are kept constant so that the raw materials stay dry for the next step.
  4. Inspection
  5. Subdivided packing
    After inspection, the powdered seasoning is put into sachets by filling instrument. (Occasionally, the sachet comes with liquid soup and paste-like soup with fat. Sealing condition and weight are checked.

How are garnishes of instant noodles made?

Garnishes of instant noodles have an important role; not only do they improve flavor and nutrition balance, they also please the eyes.

Typical dehydration method of garnishes

  • Hot air
    Hot air is applied to fresh garnishes. This is the most common method to dehydrate garnishes, mainly vegetables.
  • Vacuum freeze drying
    Garnishes which have been frozen rapidly at -30˚C are dried under vacuum. This dehydration method prevents the loss of nutritional value and helps the materials to be reconstituted easily by adding water. This method is used mainly for vegetables and materials rich in protein.
  • Micro wave heating drying
    The microwave heating drying equipment gives garnishes an inner heat, which achieves tissue formation and dehydration at the same time. This dehydration method is often used for eggs.
  • Retort
    Retort food is cooked food filled in pouches, which are tightly sealed, followed by sterilization using heat and pressure. The materials are sterilized in autoclave at the thermal death point of heat-resistant spore-forming bacteria. By sterilizing at 120˚C for four minutes or by an equally effective sterilization method, long time storage at ambient temperature is realized.
  • Garnishes are controlled in accordance with, size, weight, moisture content, water activity, microbe, resiliency as well as color, appearance, flavor, foreign matters.

Do instant noodles have good nutrition balance?

Many instant noodles are fortified with calcium, vitamin B1, B2, etc., which are necessary for your health. While enjoying the food, you can take in the nutrition of the daily needs. However, no matter what food you may eat, if you eat only that food, nutrition will be ill-balanced. For balanced dietary life, please eat various foods, such as fish and vegetables, together with instant noodles.

Instant Noodle Quality and Safety

Nissin Foods always places “Food Safety” in the first priority since being established. To let customers enjoy our products with confidence, we have implemented a quality assurance system that extends from raw materials inspection, production process, product inspection to customers.

Noodle manufacturing Raw Materials Inspection
Noodle manufacturing

Raw
Materials
Inspection

Noodle manufacturing Production Process
Noodle manufacturing

Production
Process

Noodle manufacturing Product Inspection
Noodle manufacturing

Product
Inspection

Noodle manufacturing
Noodle manufacturing

Consumers

Raw Materials Inspection

We conduct quality surveys pertaining to every stage of raw materials production and processing.

Noodle manufacturing  Analysis of pesticide residues
Noodle manufacturing

Analysis of
pesticide residues

specific materials

Noodle manufacturing Analysis of animal pharmaceuticals
Noodle manufacturing

Analysis of
animal
pharmaceuticals

specific materials

Noodle manufacturing Analysis of heavy metals
Noodle manufacturing

Analysis of
heavy metals

specific materials

Food irradiation will not be conducted for raw materials,
all products manufactured and sold by Nissin.

Noodle manufacturing

Food Safety Research Institute

The Food Safety Research Institute, established by NISSIN FOODS, developed its unique quality managment system.

Noodle manufacturing

Japan
  • The Food Safety Research Institute was established in Japan, June 2002.
  • In April 2008, the Food Safety Research Institute and calibration laboratories were certified to the international Standards ISO/IEC17025 certification.
Noodle manufacturing

China
  • Nissin (Shanghai) Food Safety Research and Development Co., Ltd. was established in China in 2005 to enhance the quality control system for raw materials in China.

Production Process

Comprehensive hygiene management is strictly implemented at production plant to prevent contamination from foreign matter.

Hygiene management and prevent contamination by foreign matter

Noodle manufacturing

Wear hairnet, mask and protective clothes to prevent falling of hair

Air shower

Dust roller

Wash hands, dry hands with hand dryer, and apply alcohol-based handrub

Wear Shoe covers

You cannot enter production site unless you get disinfection thoroughly.

Noodle manufacturing

Noodle manufacturing

Product Inspection

Products are checked by various inspections before delivery to assure all products delivered to customers are qualified.

Quality check before delivery
  1. Microbiological test
  2. Frying oil acid value test
  3. Appearance check
  4. Weight check
  5. Sensory test by certified persons
Noodle manufacturing Quality check before delivery
Regular inspection
  • Preservative analysis - products
  • GMO analysis - products
  • 3 - MCPD analysis
  • Plasticizer analysis - semi-manufactured products
Regular inspection
Noodle manufacturing

All products we sold are safe to consumers

Noodle manufacturing
Noodle manufacturing

Which ISO certification have we achieved?

We get certified to ISO22000 Food Safety Management System standard.

Noodle manufacturing
Noodle manufacturing

Consumers

For our customers, the product information is shown clearly on the package following the Hong Kong Food and Drugs (Composition and Labelling) Regulation.

Noodle manufacturing Nutrition Labelling
Nutrition Labelling

Packaging with nutrition table showing the amount of energy and 7 other essential nutrients mentioned in the Hong Kong Food and Drugs (Composition and Labelling) Regulation. Consumers can check the nutrients intake easily.

Noodle manufacturing Cooking Instructions
Noodle manufacturing
Cooking Instructions

Cooking instructions presented by word and illustration facilitate consumers’ better understanding of the cooking method.

Noodle manufacturing Allergen Information
Allergen Information

Following the Hong Kong Food and Drugs (Composition and Labelling) Regulation, when our products consist of or contain any 8 specific substances, we will list them clearly on the package.

Instant Noodles Manufacturing

Noodle manufacturing
Instant noodle manufacturing

Instant noodles were born in Japan in 1958, 10-odd years after Japan's defeat in World War II. It was the time when the advent of television as new media was about to drastically change people's consumption patterns. "Chicken Ramen," the world's first instant noodles, invented by Momofuku Ando was epoch-making product, which was made by dehydrating the steamed and seasoned noodles in oil heat. He has enabled mass-production of instant noodles by establishing the entire process of industrial method of manufacturing: noodle-making, steaming, seasoning, and dehydrating in oil heat. The product that becomes ready to eat just in two minutes by adding boiling water was dubbed "a magic ramen," and became an instant popular sensation.

Instant noodle manufacturing
Instant noodle manufacturing

Instant noodles with flavoring powder in a separate packet were launched in response to people's strong demand for better quality and taste, and the product line was highly acclaimed. The forerunner of Japan Convenience Foods Industry Association was founded in 1964 when the entrants rapidly increased and competition among them became excessively fierce in this growing market. The association strove to maintain the product quality by applying Japan Agricultural Standard (JAS) and started to display the date of manufacture to be more consumer-friendly. Since then, increasingly many different flavors of instant noodles had been put into the market, and their product quality, as represented by non-fried noodles, had been improved.

Instant noodle manufacturing
Instant noodle manufacturing

It was "CUP NOODLES®" launched in 1971 that boosted the then saturated instant noodle market. The differentiating feature of the product is that flavored noodles were placed in an upright Styrofoam container together with freeze-dried condiments such as shrimps, pork, egg and vegetables, and the product was launched as completely new instant noodles. "CUP NOODLES®" was more than instant noodles contained in a Styrofoam package; the product revolutionized the entire processed-food industry. The innovative cup combined three different functions: a packaging material while on store shelves, cooker when boiling water is poured in, and a bowl when eating noodles. It was the processed food, in which a totally new concept was embodied.

Instant noodle manufacturing
Instant noodle manufacturing

Spreading first to Asia and then to Americas and Europe, instant noodles have become accepted globally. Especially with the rise of income level in developing countries in the 1990s, the consumption increased rapidly there. Annual global demand for instant noodles was estimated approximately 15 billion servings in 1990, and the demand grew to 50 billion servings in 2001 and exceeded 100 billion servings mark in 2012. The rapid growth was attributed to the universality of the five principles Momofuku Ando had set forth in developing the food, namely affordability, convenience, safety and hygiene, long shelf life, and palatability. Besides, it was pointed that the versatility of instant noodles enabled themselves to fuse with ingredients in local cooking and traditional flavors. Moreover, going ahead of rising health-consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, low-calorie noodles, and low-sodium noodles, etc.

Amid rapid market growth, Momofuku Ando was concerned that excessively harsh competition could cause quality problem on a world-wide scale. To avoid the recurrence of such incidents, as occurred in Japan in the early 1960s, Momofuku proposed the establishment of a global industry association as a platform for food safety to the world's leading instant noodle manufacturers. Consequently, International Ramen Manufacturers Association (IRMA) was formed, and the inaugural meeting held in Tokyo in 1997 was attended by 10 manufacturers and one industry association. For the purpose of quality improvement, IRMA initiated the CODEX Standard for Instant Noodles, which was eventually adopted at the Codex General Assembly in 2006.

In 2007, IRMA made an organizational transformation so as to accommodate more members: instant noodle manufacturers as well as the companies in related industries from around the world. Taking this occasion, the association name was changed to World Instant Noodles Association (WINA), in compliance with the term used for the Codex.

Instant noodle manufacturing
Instant noodle manufacturing


Ramen became the talk of the town in 2005, as the instant noodles developed jointly with Japan Aerospace Exploration Agency (JAXA) were loaded into a space shuttle. Three bite-size noodle cakes, soup and condiments were put into a soft airtight container. Soup was thickened to keep it from dispersing in weightless environment. The noodles were designed to be reconstituted even in water heated to 70 degrees Celsius. Such features are good for senior users and energy efficient. As exemplified here instant noodles will continue to evolve. Instant noodles, as the food with enormous potentialities, are expected to generate new demands.

A healthier noodle floats to the top

As the convenience trend dominated the U.S. market, developers saw an opportunity to capitalize on a new category. But they didn’t just want to compete with a fat-fried, look-alike version of Japan’s instant ramen—they wanted a more healthful and visually appealing product.

To realize this vision, we adapted several technologies to form a new manufacturing process and create a unique noodle. We started with a laminated sheet, rolled, slit and curled in a traditional Asian style. We then steamed the noodles to both pre-gelatinize them and develop their high-strength starch-protein matrixes. Finally, puffing and air-drying eliminated the need for frying, which not only cut the fat but also produced noodles that floated for a better appearance and eating experience.

These three innovative processes resulted in a better-for-you, better-looking, better-tasting noodle. And most importantly introduced the U.S. market to a legend—America’s first fat-free Asian noodle.

The manufacturing process of instant noodles


MOE (Margin of Exposure)

The ratio of its NOAEL to its theoretical, predicted dose or concentration of human intake. It is used to assess the dangerousness of substances that are both genotoxic and carcinogenic.

TDI (Tolerable Daily Intake)

The permissible intake amount of substances unintentionally added to food, that can be ingested orally daily over a lifetime without an appreciable health risk. NOAEL is divided by an uncertainty factor (100 or other) to account for the differences between animals and human, and sensitivity between humans, such as gender- and age differences. Usually expressed in “mg/kg (body weight)/day.”(1) Volatile Organic Compounds (VOCs) (Benzene, Toluene, etc)(2) Insect repellents (p-Dichlorobenzene, Naphthalene, etc)(3) trans Fatty acids(4) Others

ADI (Acceptable Daily Intake)

The daily intake amount of artificially added chemical substances, which is considered to have no adverse effects on health even if consumed daily throughout one’s life. NOAEL is divided by a safety factor (conventionally 100) to account for the differences between animals and human, and sensitivity between humans, such as gender- and age- differences. Usually expressed in “mg/kg (body weight)/day.”(1) Food additives (Noodle-improving agents, thickening-stabilization agents, emulsifying agents, antioxidants, etc.)(2) Agricultural Chemicals(3) Veterinary Drugs(4) Others

Quality assurance through diverse analysis systems

Testing for residual agriculture chemicals and veterinary drugs

Nissin Foods prevents product contamination by hazardous substances by testing for the residual agricultural chemicals and veterinary drugs that raw materials may contain. The latest analytical systems, originally developed NASRAC (Nissin's Analytical System for Residual Agricultural Chemicals), is capable of the speedy batch analysis of 545 types of residual agricultural chemicals, and NASVED (Nissin's Analytical Systems for Veterinary Drugs) is capable of the speedy batch analysis of 200 types of veterinary drugs. They also use FASRAC (Food Automatic Analytical Systems for Residual Agricultural Chemicals), an automatic preprocessing unit for residual agricultural chemicals, to dramatically improve the testing proficiency and precision.

Food allergy testing

In addition to using official testing for the seven food allergens requiring labeling, the company also uses an analysis method developed by Nissin that is based on genetic information to test for 20 of the food allergens for which labeling is recommended in Japan. This method performs detection by amplifying special DNA sequences for twenty types of allergens in order to determine whether they are contained in food products.

Testing for carcinogens

Nissin Foods developed a new original analysis system that tests for carcinogens in food products. NESMAGET (Nissin's Evaluation Systems for Mammalian GenoToxicity), a test method for human cell mutagenicity, applies the expression mechanism of the DNA repair gene p53R2, which was developed in 2003. In addition, a gene cluster that exhibits a characteristic fluctuation in a carcinogenesis promoter was discovered in 2008. Using the level of expression of this gene cluster as an index, they developed a fast carcinogenesis promoter test method capable of rapid and easy testing called NESTUP (Nissin's Evaluation System for Tumor-promoting Activity). It enables rapid, easy, and low cost testing for carcinogenesis promoters.

Testing for food poisoning bacteria groups

They use three types of test methods, all capable of speedily testing for bacterial groups based on genetic information, to test for food poisoning bacteria. These are the specific bacterial group rapid batch test method, the acetic acid tolerant lactic acid bacteria test method, and the emetic bacillus cereus test method.

Testing system for radioactive substances

They have introduced high-precision germanium semiconductor detector-type gamma ray spectrometers, which is capable of analysis that discriminates between the radionuclides cesium 134 and137, for conducting regular testing of water (tap-water and ground water) at the Nissin Foods Group production plants and affiliated plants. This testing is in compliance with tightened new national standards for radioactive substances enacted in April 2012.

Batch testing for heavy metals

Heavy metal pollution of waterways and soil caused by insufficiently treated effluent, a problem associated with the rapid industrialization of emerging nations, is a concern. To deal with this, they approach heavy metal batch analysis using ICP-AEA (inductively coupled plasma emission analysis) and ICP-MS (inductively coupled plasma emission mass spectrometry).

Food irradiation verification testing

Irradiation of foods for purposes of sterilization is not allowed in Japan. (It is, however, allowed to stop potatoes from sprouting.) They therefore conduct irradiation verification testing using such methods as PSL (photoluminescence) and TL (thermoluminescence).

Japan domestic and international quality survey activities

The institute engages in the following survey activities in order to ensure that measures suitable to quality assurance at each stage, from raw materials to processing and production of product, are in place. If a problem is found at any stage, the company devises proposals for correction.

1.Quality survey of raw materials

They conduct quality surveys related to every aspect of the process, from the production of raw materials through processing, including surveys of farms, stockyards and fisheries, and on-site inspections of food factories.

2.On-site inspection of manufacturing plants based on new NIFOS

Based on the new NISFOS (Nissin Foods Group Food Safety Monitoring Standards), they perform evaluations from the consumer's standpoint by dividing food safety into five quantified categories: food safety management, pest avoidance measures, manufacturing practices, maintenance, and cleaning activities, and quantifying the food safety.

3.Quality process management in China manufacturing plants

Members of the NISSIN Global Food Safety Institute are posted regularly in the Food Safety Evaluation & Research Institute Co., Ltd. in Shanghai as process managers who periodically visit food factories throughout China that are associated with the Nissin Food Group in order to manage the raw materials and manufacturing processes in use.

Original quality control system

Nissin Foods' quality control is a unique system that achieves rigorous product quality assurance. It comprises two approaches. One is dual management, by which both their factories and the NISSIN Global Food Safety Institute each conduct quality control testing. The other is quality testing proficiency management, which is for maintaining the food quality testing and analytical testing capabilities of each factory at or above a specific level.

Dual management

The Group has put in place a dual quality management system involving testing of products at the Global Food Safety Institute in addition to product quality control at the production plants. This management system was expanded to overseas room-temparature products in 2015, and each month the Global Food Safety Institute performs tests to confirm nutritional information and allergen labeling of products sent from domestics and overseas plants.

Quality testing proficiency management

Nissin Foods developed SARMAPS and SARFAPS for testing at affiliated companies in addition to its group companies. Microorganisms and food samples prepared at the Institute are distributed to individual factories. At the factories, quality managers conduct testing and report the results to the Institute. The institute evaluates the results by statistical analysis and provides detailed direction to managers responsible for rejects until they come up to standard while also sharing the rejection-causing problems with other factories with a view towards improving testing proficiency.

  • SARMAPS (Food Safety Research Institute's Microbiological Analysis Proficiency System)
    *This is an innovative system (patent pending) that targets microorganisms unsuitable for accuracy management.
  • SARFAPS (Food Safety Research Institute's Food Analysis Proficiency System)

NOODLE MACHINES

ramen noodle making machine Richmen

Ramen Noodle Machines

Richmen

All-In-One Noodle Machine with Mixer, Rollers/Sheeting, Cutting, and Portioning Functions

  • Versatile, durable and reliable machine that is easy to use by anyone – (NSF/UL/CSA/CE compliant models available)
  • Beyond hardware: Noodle making methods and recipes ensuring consistency and quality of production
  • Continuous technical support and service – helping our customers to remain top noodle masters
  • A ramen machine of choice for production of all types of Ramen/Wok Noodles (from Hakata to Tsukemen, and more)

MORE ABOUT RAMEN NOODLE MACHINE

Udon Noodle Making Machine - SUPER-SHINUCHI

Udon Noodle Machines

Shinuchi

A Multi-Functional Udon Machine For Production of Authentic Udon Noodles And Other Types Of Noodles with High Water Content (Soba, Ramen, Pasta, Etc.)

  • Powerful and durable Udon making machine that is intuitive and easy to use by anyone – (NSF/UL/CSA/CE compliant models available)
  • Noodle making methods and recipes allowing for consistent quality of production
  • Continuous support and service – ensuring our customers remain top Noodle Masters
  • Versatility to produce noodles for all types of Sanuki Udon dishes – from Kake and Kamaage to Zaru Udon, and more!

MORE ABOUT UDON NOODLE MACHINE

YAMATO NOODLE SCHOOL

One unforgettable week that turns even rookie amateurs into full-fledged professionals, and experienced practitioners – into Top noodle Masters:
learn everything about high-quality noodles, soups (e.g. shio (salt), shoyu (soy sauce), miso, tonkotsu), flavor oils, toppings, menu development, and business management from the best experts in the field.

  • Making a variety of high quality craft noodles from scratch. Cooking soups and broths from natural additive-free ingredients.
    Preparing and seasoning flavor oils, motodare, toppings from scratch. Arranging complete dishes. Plating and food presentation techniques.
    Developing comprehensive menus of your own.
  • Recipe customization and development according to your specifications
  • Noodle business management competence and know-hows for long term commercial success.

A science-based digital cooking approach, which helps to understand not only hows but also whys of noodle-making, empowers students to maintain consistency of their products and create original recipes.

Three courses available: Ramen School, Udon School, Soba School

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SECRETS OF PROFITABLE NOODLE BUSINESS

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YOU MAY BE LOSING MONEY ON NOODLES YOU SERVE

If you’re buying noodles that you serve at your restaurants How much do you pay for a serving of noodles? If your answer is about 50 cents/USD0.50, you’re right on the money. It may be the industry average if you’re a restaurant buying from a noodle factory. (about 4-5oz/110-150 grams/serving of fresh ramen noodles) Do you think this price is cheap or expensive or just right? If you think it is cheap, you should think again. Let us go through some numbers here.

Secrets of profitable noodle business

Let’s say you buy one serving of fresh ramen noodles at USD0.50. If you make noodles by yourself, how much it would cost you to make one serving of noodle? Let’s say, labor is USD0.15. (calculated as USD15.00 per hour/100 servings as 100 servings can be produced in about an hour on a particular noodle machine), raw material varies from USD0.07 to USD0.15/serving, depending on the ingredients you use. Utility and others may be around USD0.01-0.03 per serving. So, the profit is around USD0.18 to USD0.27 per serving of noodles you make.

various noodles

Let’s stick to the previous calculations. If you consume/sell 100 servings per day and operate your restaurant/business 24 days in a month, you make about (USD0.17-0.28 x 100 servings x 24 days) USD408 to USD672 monthly. In one year, you make or save around USD4,896 to USD8,064. And, of course, the more daily volume, the more money.
And, if you do production of noodles by yourself without hiring anyone to do it, you’d make/save more money. (USD0.15 less cost per serving)
Also, there’s more benefits in making your own noodles. The quality/taste of noodles is better than the noodles that are produced in mass volume. You can customize your noodles as you have total control over production. And, the list goes on. One drawback is that you have to take responsibility for your noodles, which could be a bad or good thing for your business. If you make your own noodles, you are now in control of the business part that would affect your customers’ experiences, which are critical in your restaurant’s success.

Of course, there are risks involved in starting anything, but as we have been doing this business over 4 decades, we know how to support and help you get started.
If you’re interested, you can start it by asking us questions. If you can let us know the following information, we can calculate how much money you could save by starting homemade noodles. Please feel free to consult with us.

Daily sales – No. of servings of noodles, serving size (120 grams, 4oz., etc.), hourly wage of your staff, etc.)

Other than making homemade noodles only for your restaurants, you can use extra capacity to make noodles for other restaurants, for takeaway products, local restaurants, etc. Homemade craft noodles will bring more benefits to your business.

Create big value with superior noodles

With what we can provide, you can create high values (highly priced products made from low-cost but high quality ingredients) Noodles you can freshly make are far more delicious than any of the noodles locally available in your markets

No special experiences or expertise required

(no complexity in operation like running a noodle restaurant) -Ease of use on our noodle machine, noodle recipes, training, and support make anyone a noodle master and fun work to make delicious noodles

Business that can be operated by yourself or with only a few people

If you make noodles and run this business by yourself without hiring anyone, you can keep the profit to yourself. Using the maximum production capacity of noodle machines, you can make more profits.

Produce any types of noodles you want

variety of ramen noodles, soba, udon, pasta, etc. The versatility of machine with which you can respond to a variety of requests

We make it easy for you

We are a group of experts who have been helping our customers succeed in their noodle businesses. We can provide everything you need to start this noodle business, including equipment, noodle recipes, training, and whatever you may need to succeed.

We provide you with everything you need to start the business.

SUPPORT

We have hundreds of customers across the world, and we work with them on a long-term basis. Because we can’t succeed without successful customers, we do everything we can in our power to continuously support our customers for their successes in business.

EXPERTISE

We have been working in this industry for more than 4 decades and worked with hundreds of customers who operate certain types of noodle businesses. With our experiences and expertise, we help you be able to produce and offer the best noodles in your market.

EQUIPMENT

We provide equipment designed to produce a variety of fresh noodles with superiority and consistency in quality. These machines are designed for durability and strength to make the best possible noodles of each type.


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Instant noodle manufacturing

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