http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100355358-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-808 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2001-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100355358-B1 |
| titleOfInvention | The processing method of malt tea bag for Ginseng Shik-hye making |
| abstract | The present invention is three hundred. It relates to a method of manufacturing tea bags of Eoseongcho Sikhye, and it is possible to prepare malt powder which can increase the surface area of malt and produce fermentation effect by increasing the surface area of malt so that enzyme in malt does not become enzyme inactivated by frictional heat during grinding process. Functional 300, which adds the functions of 300 seconds and Eoseongcho to traditional Sikhye, which is easy to mix and process. Eoseongcho Not only can make a tea bag that can easily make Sikhye, three hundred seconds and three hundred eoseongcho ingredients in the tea bag prepared and easy to dissolve amylase in the malt. The purpose of the present invention is to provide a method for preparing seasoned malt tea bag for eating eoseongcho, and the present invention for achieving the above object, after the production of malt by germinating barley or wheat to remove the peel and root malt malt malt or whole malt In the manufacturing method of the conventional edible malt tea bag which is pulverized with 20 to 80 mesh, and puts a predetermined amount of the crushed malt in a non-woven fabric into a tea bag, when the malt is crushed with a conventional hammer mill, cold air is continuously blown to bring the temperature to 70 1st process which grind | pulverizes to 20-80 mesh, keeping below below (degreeC): 300 second with respect to 100 weight part of said ground malt. A second step of mixing by adding 3 to 20 parts by weight, 50 to 100 parts by weight of sugar, and 0.3 to 0.8 parts by weight of stevion, respectively: adding 5 to 10 parts by weight of water so that the mixture is slightly wet, and then mixing the mixture The third step of spreading on a flat plate and hot air drying at 70 ℃ or less: a predetermined amount of the granulated starch oil granules exiting the net while shaking the dried seasoned oil mixture into a mesh of 1mm to 3mm on a nonwoven fabric Three hundred, characterized by consisting of a fourth step of putting a tea bag. Eoseongcho Sikhye can be achieved by providing a method for producing a tea bag. |
| priorityDate | 2001-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.