KR920007552A - Noodles made from acorns and their manufacturing method - Google Patents

Noodles made from acorns and their manufacturing method Download PDF

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Publication number
KR920007552A
KR920007552A KR1019900017443A KR900017443A KR920007552A KR 920007552 A KR920007552 A KR 920007552A KR 1019900017443 A KR1019900017443 A KR 1019900017443A KR 900017443 A KR900017443 A KR 900017443A KR 920007552 A KR920007552 A KR 920007552A
Authority
KR
South Korea
Prior art keywords
weight
seaweed
acorn
powder
acorns
Prior art date
Application number
KR1019900017443A
Other languages
Korean (ko)
Other versions
KR920009470B1 (en
Inventor
이재순
Original Assignee
이성빈
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이성빈 filed Critical 이성빈
Priority to KR1019900017443A priority Critical patent/KR920009470B1/en
Publication of KR920007552A publication Critical patent/KR920007552A/en
Application granted granted Critical
Publication of KR920009470B1 publication Critical patent/KR920009470B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

내용 없음.No content.

Description

도토리를 주원료로 하는 국수 및 그 제조방법Noodles made from acorns and their manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (2)

4-5mm로 절단한 도토리를 1.0-2.0도 되는 염수에 약 8-12시간 침전시킨후 건조하여 미세하게 분말로 분쇄된 도토리가루에 옥수수전분을 각기 50-70중량%와 30-50중량%로 혼합하고, 상기 혼합분말과 미역을 끓인 후 미역을 분리한 미역국물을 60-80중량%와 20-40중량%로 반죽하여 압력 제면기계로 성형된 것을 특징으로 하는 도토리를 주원료로 하는 국수.The acorns cut into 4-5mm were precipitated for about 8-12 hours in brine of 1.0-2.0 degrees, and then dried and ground to 50-70% by weight and 30-50% by weight of corn starch in finely ground acorn powder. Mixing, boil the mixed powder and seaweed and kneading the seaweed broth separated from the seaweed to 60-80% by weight and 20-40% by weight noodle with acorn as a main raw material, characterized in that formed into a pressure noodle machine. 4-5mm로 절단한 도토리를 1.0-2.0도 되는 염수에 약 8-12시간 침전시킨후, 이를 건조하여 분말로 분쇄한 다음, 상기 분쇄된 도토리가루와 옥수수전분을 50-70중량%와 30-50중량%로 혼합한후, 미역을 끓인후 미역을 꺼낸 미역국물 20-40중량%에 상기 혼합 분말을 60-80중량%로 혼합하여 반죽한후 압력 제면기계로 성형하는 것을 특징으로 하는 도토리를 주원료로 하는 국수의 제조방법.Acorns cut into 4-5 mm were precipitated in brine at 1.0-2.0 degrees for about 8-12 hours, dried and pulverized into powder, and then the crushed acorn powder and corn starch were 50-70% by weight and 30- After mixing in 50% by weight, the seaweed soup boiled wakame seaweed and seaweed broth 20-40% by weight of the mixed powder mixed with 60-80% by weight of the seaweed broth, and then acorn characterized in that the molding with a pressure noodle machine A method of producing noodles as a main raw material. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900017443A 1990-10-30 1990-10-30 Making method of noodles KR920009470B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900017443A KR920009470B1 (en) 1990-10-30 1990-10-30 Making method of noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900017443A KR920009470B1 (en) 1990-10-30 1990-10-30 Making method of noodles

Publications (2)

Publication Number Publication Date
KR920007552A true KR920007552A (en) 1992-05-27
KR920009470B1 KR920009470B1 (en) 1992-10-17

Family

ID=19305376

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900017443A KR920009470B1 (en) 1990-10-30 1990-10-30 Making method of noodles

Country Status (1)

Country Link
KR (1) KR920009470B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100700066B1 (en) * 2004-09-08 2007-03-27 이화숙 A method for noodle use an ancorn
KR101867962B1 (en) 2017-12-06 2018-06-20 이광모 Method for making acorn bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100700066B1 (en) * 2004-09-08 2007-03-27 이화숙 A method for noodle use an ancorn
KR101867962B1 (en) 2017-12-06 2018-06-20 이광모 Method for making acorn bread

Also Published As

Publication number Publication date
KR920009470B1 (en) 1992-10-17

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