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THE METHOD OF MANUFACTURING THE BARLEY FOR BARLEY-TEA USING THE GERMINATING BARLEY AND THE BARLEY FOR BARLEY-TEA MANUFACTURED BY THE SAME METHOD
THE METHOD OF MANUFACTURING THE BARLEY FOR BARLEY-TEA USING THE GERMINATING BARLEY AND THE BARLEY FOR BARLEY-TEA MANUFACTURED BY THE SAME METHOD
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机译：利用发芽大麦制造大麦茶的方法和通过相同方法制造的大麦大麦的方法
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PURPOSE: production is provided to steam, age, and dry malt for handling barley barley tea, provides unique flavor, mouthfeel barley tea without the use of individual additive. ;CONSTITUTION: it is a kind of for handling the production method of barley barley tea, the non-hulled barley of naturally dry is sequentially included the following steps:, and be stored in 5 ~ 20deg of storeroom C to have at humidity 65 ~ 85% (S1); The non-hulled barley that germinates is used for 5days, harvests (S2); Malt is steamed for 20 ~ 30minutes at 1 120 ~ 140deg degrees Celsius (S3); The steamed malt of aging is for 3hours at 1 50 ~ 70deg degrees Celsius (S4): old man's malt is in 1 60 ~ 80deg degrees Centigrades, dry 4 hours (S5); The dry malt of roasting is for 10minutes at 1 200 ~ 250deg degrees Celsius (S6); After being crushed with the tea bag of filler roasting malt (S7). ;The 2011 of copyright KIPO submissions
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