KR100449079B1 - Process for preparing noodles - Google Patents
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- KR100449079B1 KR100449079B1 KR10-2001-0058962A KR20010058962A KR100449079B1 KR 100449079 B1 KR100449079 B1 KR 100449079B1 KR 20010058962 A KR20010058962 A KR 20010058962A KR 100449079 B1 KR100449079 B1 KR 100449079B1
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- acorn
- weight
- starch
- noodles
- noodle
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229920001592 potato starch Polymers 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 239000013049 sediment Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229920001864 tannin Polymers 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Noodles (AREA)
Abstract
본 발명은 도토리 성분이 함유된 국수의 제조방법에 관한 것으로, 더욱 상세하게는 밀가루를 주원료로 하고, 여기에 도토리전분, 감자전분, 옥수수전분등을 함유시킨 도토리 성분이 함유된 국수의 제조방법에 관한 것이다.The present invention relates to a method for producing noodles containing acorn components, and more particularly, to a method for manufacturing noodles containing acorn components containing wheat flour as a main raw material and containing acorn starch, potato starch, corn starch and the like. It is about.
도토리를 3 내지 4일간 물에 침지하고, 이어서 수세하여 분쇄기를 이용하여 파쇄하고 상기 파쇄된 도토리를 삼베를 이용하여 걸러낸 용액을 침지시켜 침지된 앙금을 건조하여 도토리 전분을 제조하는 제 1단계, 이어서, 밀가루 50 중량%, 상기 얻어진 도토리전분 30중량%, 감자전분 10중량%, 옥수수전분 9.8중량% 및 식염 0.2중량%를 혼합하고 수분을 첨가하여 반죽하는 제 2단계, 상기 제 2단계에서 혼합된 반죽을 0 ~ 2℃ 온도의 냉장실에 4 내지 6시간동안 숙성한후 제면기로 제면하여 국수를 제조하는 제 3단계로 이루어지는 것을 특징으로 하는 도토리 성분이 함유된 국수의 제조방법이다.A first step of preparing acorn starch by immersing the acorn in water for 3 to 4 days, followed by washing with water, crushing with a crusher, and dipping the crushed acorn with burlap to dry the immersed sediment; Subsequently, a second step of mixing 50% by weight of wheat flour, 30% by weight of the acorn starch, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of salt and kneading with the addition of moisture, mixing in the second step It is a method for producing noodles containing the acorn component, characterized in that the third step of preparing the noodles by aging the dough for 4 to 6 hours in a refrigerating chamber of 0 ~ 2 ℃ temperature.
본 발명에 의해 제조된 도토리 성분이 함유된 국수는 면발의 탄성이 높아지고, 조리후 그 면발이 쫀득쫀득한 식감을 갖는다.Noodles containing the acorn component produced by the present invention has high elasticity of noodle, and after cooking, the noodle has a good texture.
Description
본 발명은 도토리 성분이 함유된 국수의 제조방법에 관한 것으로, 더욱 상세하게는 밀가루를 주원료로 하고, 여기에 도토리전분, 감자전분, 옥수수전분등을 함유시킨 도토리 성분이 함유된 국수의 제조방법에 관한 것이다.The present invention relates to a method for producing noodles containing acorn components, and more particularly, to a method for manufacturing noodles containing acorn components containing wheat flour as a main raw material and containing acorn starch, potato starch, corn starch and the like. It is about.
일반적으로 도토리는 참나무과, 특히 졸참나무속(상수리나무·떡갈나무 등) 식물 열매의 총칭으로, 모양은 구형·난형·타원형 등이 있으며 크기도 다양하다. 겉에는 단단하고 매끄러운 껍질이 있고 그속에 1개의 커다란 씨가 들어 있다. 아래쪽 또는 중간 정도까지 깍정이[穀斗]로 싸여 있는데, 이 깍정이는 총포(總苞)가 변형된 것으로 나무 종류에 따라 약간씩 다르다. 나무 위에 있을 때는 기부(基部)가 각두(殼斗;깍정이)에 싸여 있다. 열매껍질은 딱딱하며 윤기가 있지만 털에 덮여 있다. 단면은 둥글고 앞쪽 끝부분에는 꽃의 구조, 즉 3개의 암술대와 6장의 꽃뚜껑이 경화(硬化)되어 남아 있다. 저부(底部)에는 둥글고 큰 부착점이 있다. 각두는 열매 기부의 1/3∼1/2을 싸고 있고 완숙된 열매는 떨어질 때, 또는 그 후에 각두와 분리된다.In general, acorns are the generic name of the fruit of oak, especially lychee oak (Order, oak, etc.), and the shape is spherical, oval, elliptical, and various sizes. It has a hard, smooth shell on its outside, with one large seed in it. To the bottom or about midway, it is wrapped in a rake, which is a variation of the gun, which varies slightly depending on the type of tree. When it is on a tree, the base is enclosed in a shell. Fruit peel is hard and glossy but covered with hair. The cross section is round and at the front end, the structure of flowers, that is, three pistils and six flower lids remain hardened. At the bottom there is a round and large attachment point. The kernel covers one third to one half of the fruit base, and the ripe fruit separates from the kernel when it falls off or afterwards.
이와 같은 도토리는 전통적으로 전래되어 오는 효능들을 보면 도토리 속에 함유되어 있는 아콘산은 인체 내부의 중금속 및 여러 유해물질을 흡수,배출시키는 작용을 하고, 피로회복 및 숙취에 탁월한 효과가 있고 소화기능을 촉진시키며 입맛을 돋구워 주고, 장과 위를 강하게 하고 설사를 멎게 하며 강장 효험을 볼 수 있고, 당뇨 및 암 등 성인병 예방에 효과가 있으며 잇몸염,인후두염,화상등에 효과가 있고, 특히 뛰어난 중금속 정화효과가 있고, 동의보감에는 늘 배가 부글거리고 끓는 사람, 불규칙적으로 또는 식사를 끝내자마자 대변을 보는 사람, 소변을 자주 보는 사람, 몸이 자주 붓는 사람에게는 도토리 묵 한 가지만 섭취하더라도 원인치료가 쉽게 이루어진다고 기록되어 있다. 또한, 과학기술처에서는 도토리에 항암 작용이 있다고 발표( 1989년 10월 28일) 하기도 했다.Acorns, such as acorns, have traditionally been shown to contain acorn acid, which absorbs and releases heavy metals and other harmful substances in the human body, and has excellent effects on fatigue and hangover, and promotes digestive function. It enhances the taste, strengthens the intestines and stomach, stops diarrhea, and shows the tonic effect.It is effective in preventing adult diseases such as diabetes and cancer.It is effective in gums, pharyngitis and burns. Consent is written that people who have swelling and boiling all the time, irregularly or as soon as they finish eating, stool, urine often, and swelling often have one acorn, so that the cure is easy. . In addition, the Ministry of Science and Technology announced that acorns have anticancer activity (28 October 1989).
이러한 도토리는 전통적으로 도토리묵으로 만들어 식용하여 오고있다. 그러나 도토리가 가지고 있는 여러가지 효능과 맛에 비해 식용가능한 식품의 종류는 그 수가 한정되고 있다.These acorns are traditionally made from acorn jelly and eaten. However, the number of types of edible foods is limited compared to the various effects and flavors of acorns.
또한, 도토리묵은 식사대용으로 하기보다는 반찬류의 개념이나 간식꺼리로 이용되기 때문에 그 소비양이 한정되어 농작물로의 수확량 소비에 한계가 있다.In addition, acorn jelly is used as a concept or side dish of side dishes rather than as a meal, and its consumption is limited, which limits the consumption of yield to crops.
이러한 문제를 해결하기 위한 방법으로 대한민국특허공개공보 제 1992-7552호에 도토리를 주원료로 하는 국수 및 그 제조방법이 공지되어 있다. 그러나 이 방법은 단지 도토리와 옥수수 전분만으로 국수를 압력제면기에 의해 제조하기 때문에 일반 제면기로 하는 경우 점성이 떨어지게 되는 문제점이 있으며, 도토리의 함량이 많기 때문에 국수 특유의 쫄깃쫄깃한 맛이 떨어지는 단점이 있었다. 또한 삶은 후 얼마 안되어 불어나고 푸석푸석해져 식감이 떨어지는 단점이 있다.As a method for solving this problem, Korean Patent Laid-Open Publication No. 1992-7552 discloses noodles using acorn as a main raw material and a manufacturing method thereof. However, this method has a problem in that the viscosity is reduced when the noodle is prepared by a pressure noodle machine using only acorns and corn starch, and the chewy taste of the noodle is inferior due to the high content of acorns. In addition, it boils shortly after being boiled and is crumbly, and the texture is poor.
이에 본 발명은 상기의 문제점을 해결하는 것으로 도토리분말과 다른 분말들을 혼합하여 그 점성을 높여 국수로 제조하여 쫄깃쫄깃한 식감을 높여줄수 있는 도토리 국수를 제조하는 것을 기술적인 과제로 한다.Therefore, the present invention is to solve the above problems by mixing the acorn powder and other powders to increase the viscosity of the noodle to produce a noodle that can increase the chewy texture to the technical problem.
또한, 본 발명은 도토리 성분이 함유된 국수등 도토리를 다양하게 식품으로 제조하여 도토리의 소비를 촉진하여 농가의 수입을 증가시키는 것을 기술적인 과제로 한다.In addition, the present invention is to make acorns, such as noodles containing acorn ingredients in a variety of foods to promote the consumption of acorns to increase the income of the farmhouse as a technical problem.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
도토리를 3 내지 4일간 물에 침지하고, 이어서 수세하여 분쇄기를 이용하여 파쇄하고 상기 파쇄된 도토리를 삼베를 이용하여 걸러낸 용액을 침지시켜 침지된 앙금을 건조하여 도토리 전분을 제조하는 제 1단계,A first step of preparing acorn starch by immersing the acorn in water for 3 to 4 days, followed by washing with water, crushing with a crusher, and dipping the crushed acorn with burlap to dry the immersed sediment;
이어서, 밀가루 50 중량%, 상기 얻어진 도토리전분 30중량%, 감자전분 10중량%, 옥수수전분 9.8중량% 및 식염 0.2중량%를 혼합하고 수분을 첨가하여 반죽하는 제 2단계,Next, a second step of mixing 50% by weight of flour, 30% by weight of the acorn starch obtained, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of salt and kneading by adding water,
상기 제 2단계에서 혼합된 반죽을 0 ~ 2℃ 온도의 냉장실에 4 내지 6시간동안 숙성한후 제면기로 제면하여 국수를 제조하는 제 3단계로 이루어지는 것을 특징으로 하는 도토리 성분이 함유된 국수의 제조방법이다.The dough mixed in the second step is aged for 4 to 6 hours in a refrigerating chamber of 0 ~ 2 ℃ temperature and then noodle making by noodle making a noodle containing the acorn component, characterized in that comprises a step Way.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
제 1단계First stage
본 발명의 제 1단계는 도토리를 3 내지 4일간 물에 침지하고, 이어서 수세하여 분쇄기를 이용하여 파쇄하고 상기 파쇄된 도토리를 삼베를 이용하여 걸러낸 용액을 침지시켜 침지된 앙금을 건조하여 도토리 전분을 제조하는 단계이다.In the first step of the present invention, the acorns are immersed in water for 3 to 4 days, and then washed with water and crushed using a grinder, and the immersed solution is dried by immersing the sieved solution by using burlap. To prepare.
상기에서 도토리를 물에 침지하는 이유는 도토리에는 쓴맛이 있기 때문에 이를 제거하기 위한 것이다. 도토리의 쓴맛은 도토리중의 탄닌성분 때문이며, 일반적으로 떫은 맛은 고분자로 구성된 탄닌성분 때문으로 감이나 차류(茶類)에 많이 함유되어 있으며, 이들 성분의 색소는 효소와 철분에 의해 갈색, 검은색 등으로 변색하는 성질을 갖는다. 따라서, 탄닌 성분은 식품에 사용할때 포함한다는 것은 맛이나 변색등의 요인으로 인해 바람직하지 않다. 따라서, 도토리중에 포함된 탄닌성분을 제거하기 위해 침지시키게 된다. 이렇게 1차로 물에 침지하여 탄닌성분을 제거한 도토리를 수세하고 분쇄기를 이용하여 파쇄하고, 상기 파쇄된 도토리를 삼베를 이용하여 걸러낸 용액을 침지시켜 앙금을 얻는다. 상기에서 얻어진 앙금은 건조하여 도토리 전분말로 형성한다.The reason for immersing the acorns in water is to remove them because they have a bitter taste. The bitterness of acorns is due to the tannins in the acorns. Generally, the astringent taste is due to the tannins composed of polymers and is contained in persimmons and teas. The pigments of these ingredients are brown and black by enzymes and iron. It has a property of discoloring on the back. Therefore, it is not desirable to include the tannin component when used in foods due to factors such as taste or discoloration. Therefore, it is immersed to remove the tannin component contained in the acorn. Thus, the acorns first removed by immersing in water to remove tannins are rinsed with a crusher, and the crushed acorns are filtered using burlap to obtain sediment. The sediment obtained above is dried and formed into acorn starch powder.
제 2단계2nd step
본 발명의 제 2단계는 밀가루 50 중량%, 상기 얻어진 도토리전분 30중량%, 감자전분 10중량%, 옥수수전분 9.8중량% 및 식염 0.2중량%를 혼합하고, 수분을 첨가하여 반죽하는 단계이다. 상기에서 밀가루는 국수 면발의 점성을 높여주는 역활을 하며, 도토리전분과, 감자전분 및 옥수수전분이 혼합되어 자연식품의 구수한 맛을 더욱 진하게 한다. 상기에서 첨가하는 수분의 양은 국수의 면발을 쫀득쫀득하게 할 정도의 수분을 첨가하여 반죽하게 된다.The second step of the present invention is a step of mixing 50% by weight of flour, 30% by weight of acorn starch, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of salt, and kneading by adding water. In the above flour serves to increase the viscosity of noodles noodles, acorn starch, potato starch and corn starch are mixed to further enhance the delicious taste of natural foods. The amount of water to be added in the above is kneaded by adding enough moisture to make noodle noodles.
본 발명에서 도토리전분, 감자전분, 옥수수전분 등을 국수제조에 사용하는 이유는 조리시간이 단축되고, 좋은 투명도를 나타내고, 탁월한 점성과 탄성을 지니고, 표면이 매끄러워지며, 씹으면 아주 탄력성이 있고, 저장 수명을 길게 해주고, 결빙 해동에 불변성을 갖기 때문이다.In the present invention, the reason for using acorn starch, potato starch, corn starch, etc. for making noodles is short cooking time, good transparency, excellent viscosity and elasticity, smooth surface, and very elastic when chewed This results in a longer shelf life and invariance in freezing thaw.
제 3단계3rd step
본 발명의 제 3단계는 상기 제 2단계에서 혼합된 반죽을 0 ~ 2℃ 온도의 냉장실에 4 내지 6시간동안 숙성한후 제면기로 제면하여 국수를 제조하는 단계이다. 상기에서 혼합된 반죽을 0 ~ 2℃ 온도의 냉장실에 4 내지 6시간동안 숙성하는 이유는 반죽이 국수로 제조하는 경우 면의 점성을 높여주며 국수를 열탕에 끓이는 경우 쫀득쫀득한 맛을 충분히 내기 위해서이다.The third step of the present invention is a step of preparing noodles by aging the dough mixed in the second step in a refrigerating chamber of 0 ~ 2 ℃ temperature for 4 to 6 hours and then noodle-making. The reason why the mixed dough is aged in the refrigerating chamber at a temperature of 0 to 2 ° C. for 4 to 6 hours is to increase the viscosity of the noodles when the dough is prepared as noodles and to give a chewy taste when boiling the noodles in boiling water. to be.
상기에서 혼합된 반죽을 제면기로 제면하여 국수를 제조한다. 상기에서 혼합반죽물을 제면하는 형태는 국수 면발에 한정되지 않고, 칼국수, 수제비, 냉면 또는 우동과 같은 다른 형태의 면류로도 변경가능하다.Noodles are prepared by noodle making the dough mixed in the above. The form of the mixed dough made of noodles is not limited to noodle noodle soup, and may also be changed to other types of noodles such as kalguksu, sujebi, cold noodles or udon noodles.
이하, 본 발명을 실시예로 설명하면 다음과 같다.Hereinafter, the present invention will be described with reference to Examples.
실시예Example
도토리를 3일간 물에 침지하고, 이어서 수세하여 분쇄기를 이용하여 파쇄하고 상기 파쇄된 도토리를 삼베를 이용하여 걸러낸 용액을 침지시켜 침지된 앙금을 건조하여 도토리 전분을 제조하였고, 이어서, 밀가루 50 중량%, 상기 얻어진 도토리전분 30중량%, 감자전분 10중량%, 옥수수전분 9.8중량% 및 식염 0.2중량%를 혼합하고 수분을 첨가하여 반죽하고, 상기 혼합된 반죽을 0 ~ 2℃ 온도의 냉장실에 5시간동안 숙성한후 제면기로 제면하여 도토리 성분이 함유된 국수를 제조하였다.The acorn was immersed in water for 3 days, and then washed with water and crushed with a grinder, and the crushed acorn was filtered with burlap to immerse the dipped sediment to prepare acorn starch, followed by 50 weight of flour %, 30% by weight of the obtained acorn starch, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of salt, kneading by adding water, and kneading the mixed dough in a cold room at a temperature of 0 ~ 2 ℃ After ripening for a period of time, noodle was prepared by noodle making.
상기 실시예로 제조된 도토리 성분이 함유된 국수는 조리후 그 면발이 종래의 도토리 국수에 비해 매우 쫀득쫀득한 식감을 나타냈고, 감자전분, 옥수수 전분등에 의해 그 맛이 구수하게 되었다.Noodles containing the acorn component prepared in the above embodiment showed that the noodle after cooking had a very satisfactory texture compared to the conventional acorn noodles, and the taste was reduced by potato starch, corn starch and the like.
본 발명에 의해 제조된 도토리 성분이 함유된 국수는 면발의 탄성이 높아지고, 조리후 그 면발이 쫀득쫀득한 식감을 갖는다.Noodles containing the acorn component produced by the present invention has high elasticity of noodle, and after cooking, the noodle has a good texture.
또한 본 발명에 의해 제조된 도토리 성분이 함유된 국수는 도토리를 다양하게 식품으로 제조하여 도토리의 소비를 촉진하여 농가의 수입을 증가시키는 효과를 갖는다.In addition, the noodles containing the acorn component prepared by the present invention has the effect of increasing the income of the farmhouse by promoting the consumption of acorns by making acorns in various foods.
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| CN102986769A (en) * | 2012-12-17 | 2013-03-27 | 张强 | Method for preparing wild acorn dough skins |
| KR101690478B1 (en) * | 2015-06-26 | 2016-12-28 | 임지홍 | Manufacturing method of acorn kalguksu |
| KR102077906B1 (en) * | 2018-03-16 | 2020-04-07 | 임창선 | Method for preparing noodle, gareddeck comprising breadfruit powder |
| CN108991369A (en) * | 2018-06-29 | 2018-12-14 | 襄阳三珍生态农业有限公司 | A kind of processing technology of the wet noodles of acorn nut |
| KR102405212B1 (en) * | 2021-12-17 | 2022-06-02 | 김영근 | Acorn noodle and manufacturing for therof |
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