The present invention is to search for a processing method proper for characteristics of a puffed pastry while maintaining a traditional shape of injeolmi (a Korean rice cake) and to develop food having a high added value. A method for manufacturing a puffed pastry of bean injeolmi of the present invention to achieve the purposes comprises: a raw material preparing step of preparing 20-30 parts by weight of brown rice powder, 10-20 parts by weight of bean powder, 10-20 parts by weight of tofu, 5-10 parts by weight of sugar, and 5-10 parts by weight of sun-dried salt with respect to 100 parts by weight of corn powder a first mixing step of inserting the corn powder, the brown rice powder, and the bean powder among the prepared raw materials into a mixer and mixing the same a second mixing step of inserting the bean curd, the sugar, and the sun-dried salt into the mixer and mixing the same with the materials processed by the first mixing step a puffing and frying step of inserting the materials, processed by the first and second steps, into an automatic cone machine and processing the materials into the shape of injeolmi by frying the materials into the shape of injeolmi a coating step of inserting the injeolmi-shaped product, having been puffed and fried, into the mixer accommodating a coating solution and coating the surface of the injeolmi-shaped product and an injeolmi product finishing step of sprinkling fried bean powder onto the surface of the injeolmi-shaped product.COPYRIGHT KIPO 2017본 발명은 전통적으로 내려오는 인절미의 형상을 유지하고, 팽화과자의 특성에 적합하도록 적절한 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.전술한 목적들을 달성하기 위한 본 발명은, 옥수수 가루 100 중량부에 대하여 현미가루 20~ 30중량부, 콩가루 10 ~ 20 중량부, 두부 10 ~ 20 중량부, 설탕 5 ~ 10 중량부, 천일염 5 ~ 10 중량부를 준비하는 원재료 준비단계 상기 구비된 원재료 중 옥수수 가루, 현미가루, 콩가루를 혼합기에 투입하여 혼합하는 제1혼합단계 상기 제1혼합단계를 거친 재료들에 두부, 설탕, 천일염을 혼합기에 투입하여 혼합하는 제2혼합단계 상기 제1, 2혼합단계를 거친 재료들을 자동콘기계에 투입한 후 인절미 형상으로 튀겨 인절미 형상으로 가공하는 팽화튀김단계 팽화튀김된 인절미 형상을 코팅액이 수용된 혼합기에 투입하여 표면을 코팅하는 코팅단계 인절미 형상의 표면에 볶음 콩가루를 뿌려주는 인절미 제품
