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

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.

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.