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

摘要

According to the method for producing a sikhye tea bag of the present invention, a first step of immersing barley or wheat in an immersion tank while maintaining the predetermined immersion temperature, immersion time and pH of the immersion index; A second step of preparing malt by maintaining the predetermined germination temperature and germination time in the germination tank of the barley or wheat immersed in the first process; A third step of drying in a cold air of 60 C or less so that the moisture content of the malt produced in the second step is 10 to 12%; A fourth step of removing the roots and roots of the maltose dried in the third step and pulverizing the roots to 20 to 80 mesh with a pulverizer; In the fourth step, 50-100 parts by weight of sugar is added to 100 parts by weight of crude malt-crushed maltose, and 0.2-1.4 parts by weight of stevioine is added to further enhance the sweet taste, or a functional taste-5 steps; And a sixth step of preparing the tea bag by adding the mixed seasoning malt mixture to the filter paper in the fifth step.The effect of the present invention is that by using malt produced under the conditions of immersion and germination such as an immersion temperature of 15 C, an immersion pH of 8, a germination temperature of 20 C and a germination time of 120 hours, And the malt is dried in a cold air at 60 C or lower, and then pulverized into 20 to 80 mesh, and it is packaged in a certain amount in a filter paper, so that it is possible to easily produce a traditional sikhye and a functional palatable sikhye To provide a method for producing a sake-containing malt tea bag.;