Method and apparatus for manufacturing Korean traditional oil pastries

A method for manufacturing Korean traditional oil pastries, comprising the steps of:

• immersing glutinous rice in subterranean water for three days,
• washing said glutinous rice two or three times using flowing water,
• removing water partially from said glutinous rice so that a water content of said glutinous rice is 45-55 wt %,
• grinding said glutinous rice so as to obtain 80 mesh granules;
• mixing said ground glutinous rice in an amount of 70-80 wt % with 10-15 wt % of bean flour, 10-15 wt % of powdered ginseng, 0.01 wt % of sugar, and 0.001 wt % of salt, thus forming a primary mixture,
• adding 1200-2000 cc of bean juice, 1200-200 cc of distilled liquor, and 10 cc of edible oil to said primary mixture, thus forming a secondary mixture, with the amounts of bean juice, distilled liquor, and edible oil being set on the basis of 8 kg of said ground glutinous rice;
• kneading said secondary mixture with water so as to make a dough while being moved by two rows of mixing screws of an extruder,
• steaming said dough in a plurality of regularly spaced barrels positioned around said mixing screws,
• aerating said dough with CO2 gas supplied at a pressure of 0.5-5 MPa from a gas tube connected between said barrels,
• forming an uncoated bar by extruding said dough with an extrusion die;
• sprinkling said uncoated bar with flour supplied form a flour distributor,
• heating said bar by heaters while moving the bar by a conveyor belt,
• cutting said bar into a plurality of uncoated, sized pieces by a cutter positioned at a rear end of the conveyor belt,
• drying the cut pieces in a drier for 4-6 hours;
• frying firstly the dried uncoated, sized pieces at a temperature of 110-120° C. for 1-2 minutes,
• frying again said pieces at a temperature of 160-180° C. for 2-4 minutes,
• removing oil from the pieces for 1-2 minutes,
• coating the pieces with grain syrup, and
• covering the pieces with at least one member selected from the group consisting of perilla seeds, black sesame seeds, sesame seeds, ground pine-nuts, pine pollen, powdered sea lettuce, powdered prawns and popped rice.