3 Principles of Product Development
Nongshim pursues product development based on three principles: craftsmanship, leadership in meeting customer needs, and creation of new flavors.
Nongshim launched the nation’s first instant Chajangmyeon(noodles with black bean sauce) and first snack food products, contributed to the globalization of Korea’s spicy foods, commercialized Naengmyeon(cold noodle) for the first time in the world and developed rice noodles made with an Injection Molding Machine, based on the three principles.
Advanced Technology of Nongshim R&D
Nongshim, which is equipped with foresight regarding the market and the industry’s best core R&D competencies thanks to its R&D Center and the Food Safety Center, is leading the development of new types of noodle products and providing consumers in the global market as well as the Korean market with safer and healthier products. In particular, instant noodle seasonings with natural flavors and aromas, using advanced manufacturing facilities including a low-heat extractor, high-heat cooker and Z-CVD, and the innovative rice noodle products developed using Nongshim’s unique technology are emerging as healthy foods for busy people. Noksan Plant, where healthy products including rice noodles, naengmyeon and dried noodles are produced using eco-friendly facilities, is strengthening its position as the birthplace of the future food industry.
Low-Heat Extraction Technology
To use fresh vegetables or meat as ingredients in packaged foods, they normally need to be dehydrated and extracted by being heated, dehydrated and extracted. During this process, ingredients lose their freshness due to the high temperature and the high pressure. Low-heat extraction technology, which is one of the advanced technologies developed by Nongshim, extracts the juice from ingredients at room temperature and concentrates the juice at a low temperature to maintain the natural flavors.
General Thermal Decomposition and Extraction Process
Low-Heat Extraction Process of Nongshim
Vacuum Cooking Technology at High Temperature
When cooking the base ingredients, it is better to cook at a high temperature for a short period of time in order to capture rich flavors. The high-temperature cooker of Nongshim uses thermal oil of 200 ℃ or higher, enabling higher-temperature cooking compared to cooking in a steamer. In addition, the processing time can be innovatively reduced through vacuum cooling.
Characteristics of Vacuum Cooking Technology at High Temperature
고온 진공쿠킹의 장점
- 1. 원료의 신속한 온도 상승
- 2. 진공냉각으로 인한 빠른 냉각 및 농축효과 : 가마솥의 조리 풍미 구현
Continuous Dehydration through Zeodration
To make instant noodle seasonings, processed ingredients need to be dehydrated and concentrated. The rich flavors of the ingredients are maintained, as the Zeolite installed at the concentration part selectively collects and discharges moisture and maintains the aroma constituents.
Vacuum Frying Technology
Using unique vacuum frying technology, Nongshim made potato chips out of a Korean potato cultivar which comprises about 80% of the Korean potato yield, and is notoriously difficult to make into potato chips. The potato has high sugar content and is rich in flavor compared to other potato cultivars that have been used for processing, but it was difficult to make into chips due to browning. Nongshim overcame the challenge with the vacuum frying technology of frying the potatoes at a low temperature.
Characteristics of Vacuum Frying Process
감자맛이 풍부한 국산식용감자 수미감자 > 감압 -740mmhg 110℃이하 저온,빠른 Fiying 시간 > 맛있는 수미칩
Dried Noodle Manufacturing Process Using Injection Molding Machine
The dried noodle manufacturing technology that Nongshim commercialized enabled the production of rice noodles with a rice content of 80%, proving the technological excellence of Nongshim. The technology also enables the production of various healthy noodles made from various grains, which was not possible with previous noodle making technologies.
Noodle Manufacturing Process using Injection Molding Machine