Method and apparatus for manufacturing Korean traditional oil pastries
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23L-001/00
A23P-001/00
출원번호
US-0447258
(1999-11-23)
우선권정보
KR0018304 (1999-05-20)
발명자
/ 주소
Kim Sang Kuen,KRX
대리인 / 주소
Birch, Stewart, Kolasch & Birch, LLP
인용정보
피인용 횟수 :
3인용 특허 :
4
초록▼
An apparatus includes an extruder having mixing screws, a speed reduces, a plurality of barrels, an extrusion die, feed hoppers, a water supply hose, and a CO.sub.2 gas supply member, and a conveyer unit having a conveyer belt, a flour distributor, a plurality of heaters and a cutter for manufacturi
An apparatus includes an extruder having mixing screws, a speed reduces, a plurality of barrels, an extrusion die, feed hoppers, a water supply hose, and a CO.sub.2 gas supply member, and a conveyer unit having a conveyer belt, a flour distributor, a plurality of heaters and a cutter for manufacturing Korean traditional oil pastries in mass production by means of the apparatus.
대표청구항▼
[What is claimed is:] [1.]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
[What is claimed is:] [1.]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 CO.sub.2 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.degree. C. for 1-2 minutes,frying again said pieces at a temperature of 160-180.degree. C. for 2-4 minutes,removing oil from the pieces for 1-2 minutes,coating the pieces with grain syrup, andcovering 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.
Hurd Ronald D. ; Liedman Stanley G. ; Hegner Ronald W. ; Green Daniel R., Method for preparing cooked cereal dough using twin screw preconditioning extruder.
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