| 摘要 |
PURPOSE: A method and apparatus for preparing oil-and-honey pastry by kneading and extruding a mixture of glutinous rice with an auxiliary material in an extruder in which CO2 gas is infused into the glutinous dough to make an air pocket therein, cutting to the form of a rectangular sheet and then frying in oil are provided. Therefore, all the processes from kneading to cutting for the production of the pastry are achieved only for several seconds in stead of 7 to 21 days or more by conventional processes. CONSTITUTION: Glutinous rice is soaked in water at 25 to 30deg.C for 7 to 15 days, washed with flowing water two to three times and then dewatered for 4 to 5 hr to a moisture of 45 to 55%. The ground glutinous rice with a mesh size of 80 is blended with 10 to 15% by weight of soybean flour, 10 to 15% by weight of ginseng powder, 1,200cc soybean soup, 1,200 to 2,000cc white distilled liquor(Soju, Korean native name), 100g sugar, 10cc vegetable oil and 0.001% by weight of salt and simultaneously steamed and extruded in an extruder(1) containing a barrel(4a,4b,4c,4d) at 105deg.C. The extrudate is coated with wheat flour by a sprayer and dried in a heater. And then the dried half product is cut to a size of 3 to 4cm and fried in oil at 110 to 120deg.C and 160 to 180deg.C respectively two times, followed by coating with starch sugar and powdered grains(perilla, sesame or the like). In the extrusion process, CO2 gas is infused into the glutinous rice dough at 0.5 to 5MPa in the barrel(4a). |
