Non-fried instant noodles fried undifferentiated

Although the category of non-fried instant noodles in Japan was born a long time, can it share in the Japanese market so far is only about 15%. With Japan's Nissin Food Safety Research Institute Chang-shan TIAN broad terms, with no deep-fried, almost no differences in nutrient composition. Selection of instant noodles, the key matter of personal taste.
　　
Fried, non-fried difference between a process
　　
Many people know that fried instant noodles, can long-term preservation. So, why the non-fried instant noodles can also be saved so long?
　　
In fact, two kinds of instant noodles in the repression and the process is basically the same aspect, but the final drying method makes a difference. Fried instant noodles can be sustained and dry noodles a lot of holes formed on the surface, water can quickly absorb water after that rehydration strong.
　　
Instead of fried instant noodles using hot air drying process is made less complex water-based, so used to eating as a cook noodles. At present, China is also a lot of companies are using high-temperature, microwave, frozen or vacuum drying methods to improve the block re-surface water-retaining capacity, can brew instant.
　　
Heat on the nutritional differences between the
　　
Selected deep-fried or non-fried, rather than first concern is the nutritional problems. Nissin Food Safety Research Institute has long concerned about this problem and done a lot of verification, research and analysis.
　　
According to experts, studies have shown that almost the same between the two nutrients. They are all in the protein composition than the quality of white rice with more than 1.7 times, 3.8 times more than calcium, iron more than 2 times. According to the views of nutrition, food accounted for 15% of protein, lipid 25%, carbohydrate 60%, is nutritionally balanced performance, which is two kinds of instant noodles, at this point are close to this ideal state, so We can say that they are nutritionally balanced, which will help to replenish their energy, and the convenience of easily absorbed food.
　　
Both in nutrition is the biggest difference on the heat. Oil content of fried noodle rate of 18% -20%, moisture below 10%; rather than the higher the moisture content of fried instant noodles, but the fat content of fried instant noodles was only about 1 / 4.
　　
As for the fried instant noodles contain acrylamide can be carcinogenic to say, so far, Japan is still no data to prove there is an inevitable link between the two.
　　
Non-fried taste is more refreshing
　　
Demanding on the taste of people may find deep-fried or not fried instant noodles, taste, or slightly different. According to experts, non-fried instant noodles because it required a longer drying time, so noodles are usually smaller, and the structure of delicate, fresh taste close to the light aspect. It's like providing a white paper for the diners, you can add your own favorite soup to mention the different taste, is much more varied.
　　
The pieces can be fried instant noodles noodles softened in a very short period of time, easy nutrient absorption in the soup come in, doctrinal flavor, but the oil a bit too big, fresh taste to adjust themselves can do little.
　　
Since the two kinds of instant noodles taste just a little worse off, why the non-fried instant noodles in Japan and China are so rare it?
　　
Experts point out that the non-fried instant noodles product characteristics and taste was good, but the hot air drying equipment costs are high, and the microbiological control of project management is relatively complex, making it more costly. In contrast, deep-fried instant noodles products more affordable, it sells a wide natural kinds would increase