The Fascinating World of Miniature Shrimp in Cup Noodles: Behind the Scenes

When you think of cup noodles, one of the first things that comes to mind is the delightful addition of tiny, dehydrated shrimp. Ever wondered where these miniature shrimp actually come from? Are they just regular baby shrimp, or are they specially prepared luxury ingredients? Let’s dive into the fascinating journey of these tiny shrimp and uncover the real story behind their origin.

Real or Baby? The True Identity of Miniature Shrimp in Cup Noodles

The small shrimp found in cup noodle cups are not baby shrimp but rather a specific small shrimp species known as Poobaran (Poecilometapenaeus dobsoni). These shrimp, part of the Penaeidae family, are ubiquitous in tropical and subtropical waters of the Indian and Pacific Oceans.

Origins and Initial Experimen in Cup Noodles

The story behind the miniature shrimp in cup noodles evolved in the early 1970s. In 1972, the market price of the Poobaran was around 4500 yen per kilogram, a rather hefty price tag for the time, indicating it was a luxury item. Around this period, Momofuku Ando, the inventor of Cup Noodles, embarked on a quest to find the perfect ingredient for his innovative product.

He ordered and tested over 60 different types of shrimp from around the world, aiming to find an ingredient that not only looked luxurious but also tasted great and could withstand the rigors of transportation and long-term storage. Interestingly, Ando didn't just rely on appearance and taste; preservability and durability were equally important considerations.

The Selective Process: Poobaran as the Ultimate Choice

After extensive trials and tests, Ando and his team finally settled on Poobaran shrimp. This decision was influenced by several factors:

Vivid Colors and Luxurious Aesthetics: Poobaran shrimp have bright, eye-catching colors and a distinctive, luxurious appearance. Flavor and Texture Stability: The taste and texture of the shrimp don't diminish even with prolonged storage, ensuring that each cup noodle carton maintains its quality. Shock Resistance: Poobaran shrimp are robust and shape-stable, preventing any loss of form, even after days of storage.

The Production Process of Miniature Shrimp

The miniature shrimp found in cup noodles are not baby shrimp but are small adult shrimp that have been properly processed for shelf-stable food products. Here’s a step-by-step overview of the production process:

Harvesting

Small shrimp are harvested from coastal waters in Asia, where they are abundant and readily found.

Processing

Once caught, the shrimp are cleaned and subjected to a brief cooking process to kill bacteria and enhance their flavor. They are then dehydrated, a technique that removes moisture, ensuring a long shelf life and a lightweight final product for packaging.

Packaging

Finally, the dehydrated shrimp are packaged and added to cup noodles and other instant food products. This careful process ensures that the shrimp remain intact and flavorful throughout their shelf life.

Dispelling Myths and Misconceptions

Common misconceptions about miniature shrimp in cup noodles include the idea that they are simply neonvertebrates pressed into miniature shapes. However, these shrimp are naturally occurring, processed for food use, and carefully sourced to meet strict quality and sustainability standards.

Understanding the true origin of these miniature shrimp enriches our appreciation for the innovation and craftsmanship that goes into each cup noodle. From the meticulous selection of Poobaran shrimp to the rigorous testing and production processes, cup noodles are a true representation of culinary excellence.

Next time you enjoy a cup of noodles, take a moment to appreciate the fine-tuned artistry that has gone into each and every ingredient, including the exquisite miniature shrimp that bring your meal to life.