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Instant Soup
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing. Types Commercial instant soups are manufactured in several types. Some consist of a packet of dry soup stock. These do not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix. Instant soup can also be produced in a dry powder form, such as Unilever's Cup-a-Soup. Canned (tinned) instant soups contain liquid soup that is prepared by heating their contents. Some canned soups are condensed, and require additional water to bring them to their intended strength, while others are canned in a ready-to-eat, single-strength form. Dr. John T. Dorranc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven, or simply microwave, is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces Dipole#Molecular dipoles, polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating. Microwave ovens heat food quickly and efficiently because the heating effect is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the United Kingdom made possible the production of electromagnetic waves of a small enough wavelength (microwaves) to efficiently heat up water molecules. American electrical engineer Percy Spencer is generally credited with developing and patenting the world's first commercial microwave oven, the "Radarange", which was first sold in 1947. He based it on British radar technology which had been developed before and during World War II. Raytheon later licensed its patents ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsion
An emulsion is a mixture of two or more liquids that are normally Miscibility, immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase (matter), phase) is dispersion (chemistry), dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltodextrin
Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called ''dextrose polymers'' or ''Dextrin, dextrins''), but have little chemical or nutritional similarity. The digestible maltodextrins (or simply ''maltodextrins'') are manufactured as white solids derived from chemical processing of plant starches. They are used as food additives, which are digested rapidly, providing glucose as food energy. They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products. Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with Type 2 diabetes, diabetes. The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon (anatomy), colon to yield short-chain fatty acids, which contribute to gastrointestinal system, gastrointestinal health. Digestion- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch Gelatinization
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Process Three main processes happen to the starch granule: granule swelling, crystallite and double-helical melting, and amylose leaching. *Granule swelling: During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. *Melting of double helical structures: Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor (taste)
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. History The origin of miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period, 14,000–300 BC). These are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipton
Lipton is a brand named after its founder, Sir Thomas Lipton, Tom Lipton, who started an eponymous grocery retail business in the United Kingdom in 1871. The brand was used for various consumer goods sold in Lipton stores, including tea from 1890 for which the brand is now best known. The Lipton brand today is owned by Lipton Teas and Infusions after CVC Capital Partners acquired the business from Unilever in 2022. Unilever retained use of the Lipton brand for tea in India, Nepal, and Indonesia as well as for ready to drink beverages globally, such as Lipton Ice Tea, which are sold by a joint venture between Unilever and PepsiCo, and not associated with Lipton Teas and Infusions. Unilever continues to produce instant soup mixes under the Lipton name in North America, which is also not associated with Lipton Teas and Infusions. History Origins In 1871, Thomas Lipton (1848–1931) of Glasgow, Scotland, used his small savings to open his own shop, and by the 1880s the busine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nissin Foods
is a Japanese food company. Founded in 1948 by Momofuku Ando in Izumiōtsu, Osaka, it owns Nissin Food Products, Nissin Chilled Foods, Nissin Frozen Foods, and Myojo Foods. It is known for development of the world's first marketed brand of instant noodles, Nissin Chikin Ramen, Chicken Ramen, and produces other instant noodle products, including Cup Noodles, Yakisoba U.F.O., and Demae Ramen. History Founding and early years The company was founded in Japan on 1 September 1948, by Taiwanese-Japanese immigrant Momofuku Ando, Go Pek-Hok (Japanese name Momofuku Ando) (1910-2007) as . Ten years later, the company introduced its first instant ramen noodle product, Nissin Chikin Ramen, Chikin Ramen (Chicken Ramen). Soon after, the company changed its name to . The company established a United States, U.S. subsidiary, Nissin Foods, in 1970, and began selling instant ramen noodle products under the Japan Instant Noodle Bureau and Ministry of Agriculture, Forestry and Fisheries (Japan) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momofuku Ando
, born Go Pek-Hok (), was a Taiwanese-born Japanese inventor and businessman who founded Nissin Food Products Co., Ltd. He is known as the inventor of Nissin Chikin Ramen (instant noodles) and the creator of the brands Top Ramen and Cup Noodles. Early life and education Ando was born Go Pek-Hok () in 1910 into a wealthy family of Hoklo ethnicity in Kagi, when Taiwan was under Japanese colonial rule. He was raised by his grandparents within the city walls of Tainan following the deaths of his parents. His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yuan, in Daitōtei, Taihoku. In 1933, he traveled to Osaka, where he established a clothing company while studying economics at Ritsumeikan University. Career Founding Nissin Ando was convicted of tax evasion in 1948 and served two years in jail. In his biography, Ando said he had provided scholarships for students, which at the time was a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Noodles
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, which is still the dominant method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products. Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under many brand names. The main ingredients in instant noodles are flour, sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
