http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160147458-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_57c26ca4df444c9e2e591c5be7e92308 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-808 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-808 |
| filingDate | 2015-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4777cc8b7423d0e8a7fa88a6b399f0cf |
| publicationDate | 2016-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160147458-A |
| titleOfInvention | The processing method of malt tea bag for Shik-hye making |
| abstract | According to the method for producing sikhye tea bag of the present invention, the first step of immersing the barley or wheat in the germination tank and the submerged tank while maintaining the preset 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 soaked in the first step; A third step of drying in a cold air at 60 ° C or lower 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 crushed malt, and 0.2-1.4 parts by weight of steviosin is added to further enhance the sweet taste, or a functional taste- 5 steps; And a sixth step of preparing a 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 packaged in a predetermined amount on a filter paper to easily and easily produce a traditional sikhye and a functional palatable sikhe By weight based on the total weight of the sugar cane. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200082765-A |
| priorityDate | 2015-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.