The processing method of malt tea bag for Shik-hye making

摘要

According to a method of manufacturing a malt tea bag for sikhye of the present invention, a first process of immersing barley or wheat while maintaining a predetermined immersion temperature, immersion time and pH of immersion water in a immersion tank; A second process in which barley or wheat immersed in the first process maintains a predetermined germination temperature and germination time in a germination tank and manufactures ma A third process of drying with cold air at 60° C. or less so that the moisture content of the malt prepared in the second process is 10 to 12%; A fourth process of removing the sprouts and roots of the dried malt in the third process and coarsely pulverizing to a 20 to 80 mesh with a grinder; In the fourth process, 50 to 100 parts by weight of sugar is added and mixed with respect to 100 parts by weight of coarse-ground malt oil, and 0.2 to 0.4 parts by weight of stebion is added to further enhance sweetness, or a functional palatability substance is further added. 5 courses; And a sixth process of preparing a tea bag by adding the seasoning malt mixture mixed in the fifth process to a filter paper. The effect of the present invention, by using the malt produced under the conditions of immersion and germination, such as immersion temperature 15 ℃, immersion water pH 8, germination temperature 20 ℃, germination time 120 hours, the titer of malt (름) It can be maintained to the maximum, and the dried malt is cooled to below 60℃ and then crushed into 20 to 80 mesh, seasoned and packaged in a certain amount on filter paper, making it simple and easy to make traditional and functional palatability. Sikhyeyong malt tea can be provided a method of manufacturing.