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Instant soup is quite popular due to its ease of use and quick preparation. Products like cup noodles and vegetable soup mixes are some of the examples commonly used by consumers. The instant soup processing equipment is used to dehydrate or dry components of the soup mixture to prolong shelf life and preserve the taste of the vegetables and other components.

Which instant soup equipment do you need?

Continuous high impact mixer

A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...

Basket extruder

Low pressure extrusion for the production of slightly dispersed dust-free granulates. For shingled, highly por...

Mid-shear mixer

Mid shear mixers are typically used for processes where high shear leads to product deformation and low shear ...

Hygienic pelleting press

The production of pelletized or granularized food products requires hygienic presses designed for hi...
a pellet hardness tester

Pellet hardness tester

Control the quality of your pelletizing processes using a pellet hardness tester. Pellet hardness is o...
belt freeze dryer

Continuous belt freeze dryer

Freeze drying is the most gentle and aroma protective method of drying, widely used in the coff...

Multi-functional food processor for cooking ready meals in different consistencies

In...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared fo...

Easy to use food processor for gastronomy sauces and pastes

For the development and prod...

Air knife dryer for pouches

Flexible pouch packaging is a popular choice for many consumer food products. Before final print...

Entry level HFFS Machine for flat sachets

Traditional horizontal form fill and seal sachet machines for lower volume lines...

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a...

Modular HFFS Machine

A large range of sizes and types is available, with traditional horizontal form fill and seal machines b...

HFFS Machine for Large or Heavy Pouches

Traditional pouch-forming machines can struggle to maintain the position of the pac...

High Speed Premade Pouch Packaging Machine

Pre-made pouches can be problematic for traditional cam-driven mechanical HFS m...

Retort Pouch Packaging Machine

A wide variety of products that were previously canned are now able to be more economically p...

Autoclave for canned food

Sealing and cooking products in cans, pouches or other containers is a very popular method of pres...

Industrial vacuum cooker

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate we...

Pilot scale freeze dryer

Freeze drying is a complex and time-consuming drying process which requires maintaining the quality ...

Industrial food freeze dryer

Nutraceuticals and dietary supplements can be highly sensitive and need to be protected against...

Select your instant soup process

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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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What equipment do you need to make liquid and powder instant soup?

Instant soups are available in powder and liquid forms. To make powder forms, instant soup processing equipment includes dryers for spray drying or freeze-drying process, depending on the drying process chosen by the manufacturer. Vegetables or meat need to be dehydrated before grinding and blending them with other spices to create a powder mix.

Liquid soup forms require blending ingredients and heating them in a cooking vessel until a condensed product is obtained. Evaporators are used to reduce moisture and acquire a condensed product. The condensed product is cooled before pouring it into cans.

Drying vegetables and other ingredients using dehydration or freeze-drying process

Dehydrating food components can be done by air-drying, where hot and dry gas is applied to the food product, or through vacuum drying where heat is applied to the product under vacuum pressure conditions. Dehydrating methods can effectively dry the food, but it also loses much of its nutrients and taste after the process due to heat application. On the other hand, the freeze-drying process is expensive but allows the manufacturer to keep most of the food products’ taste and nutrients by drying the products at low temperatures.

After freezing the ingredients, producers apply heat while lowering the pressure to remove the excess moisture that looks like ice crystals. The ice crystals evaporate without going through a liquid phase, a step known as sublimation, which leaves us with dried instant soup components. Freeze drying also prolongs the products’ shelf life better than the dehydrating method since it is more effective in removing the water content of the products; this also means that the products are lighter in weight. Preparation time for freeze-dried products is also much shorter than the dehydrating method; it only takes a few minutes to rehydrate, while the dehydrating method requires about 20 minutes or more to fully rehydrate the products.

Enhancing the flavor of instant soup while making it last longer

Studies have been done to enhance the taste of the dried instant soup product and help prolong the shelf life. The patent EP19990917227 shows a novel process that has been developed by adding a sulphur-containing compound of about 0.0005 to 0.001% relative to the weight of the soup or sauce. This sulphur-containing compound is added at any stage during the production of the dried soup or sauce composition containing vegetables, mushrooms, and spices.

An example of such sulfur-containing compound is glutathione, which is used in the production of dried soy sauce to prevent a burnt taste from developing. The compound acts as a preservative while enhancing the flavor of the instant soup mix. It is also applicable for various instant soup components such as meat and vegetables.

Oodles of instant noodles

Instant noodle soups are composed of dried noodles with separate packs for seasonings and dried mixed vegetables. After mixing the ingredients to create a dough, the dough goes through a set of rollers to flatten it at the desired thickness before cutting it to form noodle strips. They are steamed at a high temperature before cutting them short to fit into shaped molds. Then, the remaining moisture is removed by frying them in oil. After frying, the noodles are cooled down before packing them together with the seasoning packs. As a dehydration method, blow-drying is also used as an alternative to frying where hot air is blown to the noodles at 80 degrees Celsius for 30 to 60 minutes.

 

The main ingredients for making instant noodles are salt, flour, starch, water and a type of alkaline mineral water called kansui. Kansui contributes to the gluten development and gelatinization of starch, both of which give the noodles the chewiness characteristic. Moreover, kansui provides the traditional yellow color to your noodles.

Processing steps involved in instant-soups making

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