KR100372551B1 - Malt Manufacturing Method - Google Patents
Malt Manufacturing Method Download PDFInfo
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- KR100372551B1 KR100372551B1 KR10-2000-0070070A KR20000070070A KR100372551B1 KR 100372551 B1 KR100372551 B1 KR 100372551B1 KR 20000070070 A KR20000070070 A KR 20000070070A KR 100372551 B1 KR100372551 B1 KR 100372551B1
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 86
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 241000209219 Hordeum Species 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims 1
- 238000000227 grinding Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 238000001556 precipitation Methods 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 description 4
- 239000001728 capsicum frutescens Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229940098396 barley grain Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 식혜를 만들기 위한 주재료인 엿기름을 제작하는 엿기름 제작방법에 관한 것으로서, 맥아에 혼합되어진 잔석들을 골라 제거하는 석발단계와, 석발되어진 상기 맥아를 물로 세척하는 세척단계와, 세척되어진 상기 맥아가 수분을 함유하도록 15시간 내지 20시간동안 수장하는 불림단계와, 불려진 상기 맥아에 0.5cm 내지 1.5cm의 크기로 발아될 때까지 18℃ 내지 25℃의 온도하에서 상기 맥아에 물을 분무하는 배양단계와, 발아된 상기 맥아를 건조시키기 위해 상기 맥아의 수분함유량이 10% 내지 15%가 될 때까지 온풍을 가해 건조시키는 건조단계와, 건조되어진 상기 맥아에서 보리피를 탈피하여 제거하는 탈피단계 및 탈피되어진 상기 맥아를 분말 형태의 엿기름으로 만들기 위해 분쇄하는 분쇄단계로 이루어져 구성되는 것을 특징으로 한다.The present invention relates to a malt production method for producing malt which is the main material for making Sikhye, the step of removing the fine stones mixed in the malt and removing step, the washing step of washing the malt is precipitated with water, and the malt is washed A soaking step for 15 to 20 hours to contain water, and a culture step of spraying water on the malt at a temperature of 18 ° C. to 25 ° C. until it is germinated to a size of 0.5 cm to 1.5 cm. In order to dry the malt germinated, the drying step by applying warm air until the water content of the malt is 10% to 15%, and a drying step, and a peeling step and stripping to remove barley skin from the dried malt The malt is characterized by consisting of a pulverizing step of grinding to make malt in the form of powder.
Description
본 발명은 식혜를 만들기 위한 주재료인 엿기름을 제조하는 방법에 관한 것으로, 보다 상세하게는 엿기름을 비교적 위생적이고도, 편리하게 제조할 수 있는 엿기름 제조방법에 관한 것이다.The present invention relates to a method for producing malt, which is a main ingredient for making Sikhye, and more particularly, to a method for producing malt that can be produced in a relatively hygienic and convenient manner.
일반적으로, 식혜(단술, 감주)는 추석과 같은 명절에 가내에서 전통적인 방식에 따라 제조되어 즐기는 대표적인 음료인데, 맥아(보리알곡)를 재료로 하여 가내에서 제조되는 엿기름이 주재료이다. 그리고, 전통적인 우리 나라의 소스인 고추장도 상기 엿기름을 재료로 하여 제조된다.In general, Sikhye (single liquor, liquor) is a typical beverage enjoyed by the traditional way in the home on holidays such as Chuseok, malt (barley grain) is a malt produced in the home is the main ingredient. Kochujang, a traditional Korean sauce, is also made from the malt.
종래 이러한 상기 엿기름을 제조하는 방법은 다음과 같다.Conventionally, the method for preparing the malt is as follows.
우선, 보리를 탈곡하여 얻어지는 일정량의 맥아를 물에 소정기간 동안 수장한다.First, a predetermined amount of malt obtained by threshing barley is stored in water for a predetermined period.
그리고, 수장으로 인해 소정의 수분이 함유되어진 상기 맥아를 물로부터 건져내어 가마니와 같은 자루에 싹이 틔워질 때까지 보관한다.Then, the malt containing the predetermined moisture due to the water is removed from the water and stored until the buds are steamed in a bag such as a bale.
다음으로, 공기 중에 자연 건조하고, 분쇄하여 분말로 만든다.Next, it is naturally dried in air and ground to a powder.
이상과 같은 종래의 엿기름 제조방법은 상술한 바와 같이, 가내에서 명절에 즐길 식혜를 만들기 위해 소규모의 엿기름을 제조하던 방법으로서, 상기 맥아를 세척하는 과정이 없고, 가내에서 여러 용도로 사용되는 가마니와 같은 불결한 곳에 보관하여 싹을 틔우기 때문에, 비위생적인 문제가 있다.As described above, the conventional malt production method is a method of manufacturing small malt to make Sikhye enjoyed on holiday at home, and there is no process of washing the malt, and it is used for various purposes in the home. There is an unsanitary problem because it keeps sprouting in the same unclean place.
그리고, 구체적인 기준없이 다년간의 경험에 비추어 제조되기 때문에, 상기 맥아에 적정 수분이 흡수되도록 수장하는 시간과, 싹을 틔우기 위한 온도 등과 같은 제조조건들이 일정하지 않은 문제점이 있다. 따라서, 다년간의 경험으로 숙련되지 않은 초보자는 제조할 수 없는 문제점도 있다.And, because it is manufactured in the light of many years of experience without specific standards, there is a problem that the manufacturing conditions such as the time to store the appropriate moisture to be absorbed in the malt, the temperature for sprouting, etc. are not constant. Therefore, there is a problem that a beginner who is not skilled with many years of experience cannot manufacture.
따라서 본 발명은 상기와 같은 종래의 문제점을 감안하여 도출된 것으로, 본 발명의 제 1목적은 위생적이면서, 편리하게 엿기름을 대량생산할 수 있는 엿기름 제조방법을 제공하는데 있다.Accordingly, the present invention was derived in view of the above-described conventional problems, and a first object of the present invention is to provide a malt production method which is hygienic and can mass-produce malt conveniently.
그리고, 본 발명의 제 2목적은 적절한 엿기름 제조기준을 구체적으로 제시할수 있는 엿기름 제조방법을 제공하는 것이다.A second object of the present invention is to provide a malt production method capable of presenting appropriate malt production criteria in detail.
이러한 본 발명의 목적들은 맥아에 혼합되어진 잔석들을 골라 제거하는 석발단계;The object of the present invention is the precipitation step of removing the fine stones mixed in the malt;
석발되어진 상기 맥아를 물로 세척하는 세척단계;A washing step of washing the malt that has been precipitated with water;
세척되어진 상기 맥아가 수분을 함유하도록 15시간 내지 20시간동안 수장하는 불림단계;A soaking step of storing the malt washed for 15 to 20 hours to contain water;
불려진 상기 맥아에 0.5cm 내지 1.5cm의 크기로 발아될 때까지 18℃ 내지 25℃의 온도하에서 상기 맥아에 물을 분무하는 배양단계;A culture step of spraying water on the malt at a temperature of 18 ° C. to 25 ° C. until it is germinated to a size of 0.5 cm to 1.5 cm on the called malt;
발아된 상기 맥아를 건조시키기 위해 상기 맥아의 수분함유량이 10% 내지 15%가 될 때까지 온풍을 가해 건조시키는 건조단계;A drying step of applying a warm air to dry the germinated malt until the water content of the malt is 10% to 15%;
건조되어진 상기 맥아에서 보리피를 탈피하여 제거하는 탈피단계; 및A stripping step of stripping and removing barley skin from the dried malt; And
탈피되어진 상기 맥아를 분말 형태의 엿기름으로 만들기 위해 분쇄하는 분쇄단계;로 이루어져 구성되는 것을 특징으로 하는 엿기름 제조방법에 의하여 달성된다.It is achieved by the malt production method characterized in that consisting of a; pulverizing step to make the malt is stripped to make malt in powder form.
본 발명의 그 밖의 목적, 특정한 장점들 및 신규한 특징들은 첨부된 자료들과 연관되어지는 이하의 상세한 설명과 바람직한 실시예들로부터 더욱 분명해질 것이다.Other objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and the preferred embodiments associated with the accompanying materials.
도 1은 본 발명에 따른 엿기름 제조방법의 공정도이다.1 is a process chart of the malt production method according to the invention.
< 도면의 주요부분에 대한 부호의 설명 ><Description of Symbols for Major Parts of Drawings>
S10: 석발단계 S20: 세척단계S10: precipitation step S20: washing step
S30: 불림단계 S40: 배양단계S30: soak stage S40: culture stage
S50: 건조단계 S60: 탈피단계S50: drying step S60: stripping step
S70: 분쇄단계S70: grinding step
본 발명에 관한 구성의 상세한 설명에 앞서, 본 발명에서 일관되게 사용되고 있는 엿기름이란 "식혜(감주, 단술)나 고추장, 엿 등을 만들 때 단맛을 내기 위해 첨가되는 것으로 탈곡된 보리에 싹을 틔워 말린 것"을 의미한다.Prior to the detailed description of the configuration of the present invention, the malt that is consistently used in the present invention is "sikhye (gamju, dansul), dried soybean shoots sprouted in barley barley which is added to sweeten when making kochujang, malt, etc. Thing ".
다음은 본 발명에 따른 엿기름 제조방법의 구성에 관해 첨부되어진 도면과 더불어 상세히 설명하기로 한다.Next will be described in detail with the accompanying drawings with respect to the configuration of the malt production method according to the present invention.
도 1은 본 발명에 따른 엿기름 제조방법의 공정도이다. 도 1에 도시된 바와 같이, 상기 엿기름 제조방법은 크게 7단계의 공정으로 이루어져 구성되는데, 다음과 같다.1 is a process chart of the malt production method according to the invention. As shown in Figure 1, the malt production method is composed of a large seven-step process, as follows.
우선, 첫번째 공정인 석발단계(S10)에서는 탈곡되어진 소정량의 맥아에 혼합되어진 잔석들을 분별하여 골라 제거하는데, 맥아가 통과할 수 있을 정도 크기의 체눈을 갖는 일정넓이의 체 위에 잔석들이 포함된 맥아를 올려놓고 진동을 가하면 상기 맥아들이 상기 체눈을 통해 하강하여 쌓이게 되고, 체 위에는 잔석들만이 남게 된다. 따라서, 잔석들이 제거된 순수한 맥아를 얻을 수 있다.First, in the first step of the precipitation step (S10) to classify and remove the fine stones mixed in the malt of the predetermined amount of threshed, the malt containing the fine stones on the body of a certain width having a body size enough to pass the malt When the vibration is placed on the top of the malt descends through the body and is stacked, only the remains of the remains on the sieve. Thus, it is possible to obtain pure malt from which the remains are removed.
다음으로, 두번째 공정인 세척단계(S20)에서는 상기 석발단계(S10)에서 석발되어진 상기 맥아를 깨끗한 물로 세척하여 재배과정이나, 탈곡과정에서 부착된 이물질이나, 잔류된 토양 등을 세척 제거한다. 이 때, 상기 맥아의 세척은 단번으로 끝나는 것이 아니라, 다수번에 걸쳐 이루어지기 때문에, 비교적 위생적인 깨끗한 맥아를 얻을 수 있다.Next, in the second step of the washing step (S20), the malt precipitated in the precipitation step (S10) is washed with clean water to remove and remove foreign substances, residual soil, etc. attached during the cultivation or threshing process. At this time, the cleaning of the malt does not end at a single time, but because it is performed a plurality of times, it is possible to obtain a clean malt that is relatively hygienic.
세번째 공정인 불림단계(S30)에서는 상기 세척단계(S20)에서 세척되어진 상기 맥아가 소정의 수분을 함유하여 충분히 불려질 때까지 15시간 내지 20시간동안 수장한다. 이는 발아 즉, 싹을 틔우기 위한 예비과정으로서, 싹을 틔울 수 있을 정도의 충분한 수분을 함유하도록 하기 위한 공정이다.In the third process called soaking step (S30), the malt washed in the washing step (S20) is stored for 15 to 20 hours until it is sufficiently soaked containing a predetermined moisture. This is a preliminary process for germinating, i.e. sprouting, buds, so as to contain enough moisture to sprout.
네번째 공정인 배양단계(S40)에서는 상기 불림단계(S30)에서 수분을 충분히함유하여 불려진 상기 맥아에 0.5cm 내지 1.5cm 정도의 크기로 발아될 때까지 18℃ 내지 25℃의 온도를 유지하면서 물을 계속적으로 분무한다. 이러한 상기 배양단계(S40)에서 상기 맥아에 발아된 싹의 크기에 따라 엿기름의 당도가 결정되는데, 가장 최적의 당도를 결정짓는 싹의 크기는 상기에서 언급되었듯이, 0.5cm 내지 1.5cm 정도이다. 따라서, 본 발명의 엿기름 제조방법으로 가장 최적의 당도를 갖는 엿기름이 제조될 수 있다.In the fourth step, the culturing step (S40) while maintaining the temperature of 18 ℃ to 25 ℃ until the germination to the size of 0.5cm to 1.5cm in the malt called by containing enough moisture in the soaking step (S30) Spray continuously. In this culture step (S40), the sugar content of malt is determined according to the size of the sprout germinated in the malt, and the size of the shoot that determines the most optimal sugar is about 0.5cm to 1.5cm, as mentioned above. Thus, malt oil having the most optimal sugar content can be produced by the malt production method of the present invention.
다섯번째 공정인 건조단계(S50)에서는 0.5cm 내지 1.5cm 정도의 크기로 싹이 틔워진 상기 맥아를 건조시키기 위해 상기 맥아의 수분함유량이 10% 내지 15% 정도가 될 때까지 온풍을 가해 건조하는데, 상기 맥아가 10% 내지 15% 정도의 수분함유량을 갖게 되면, 분말형태로 만들기 위해 분쇄할 때, 가장 미세한 분말 형태로 분쇄될 수 있다.In the fifth step of drying step (S50) to dry the malt sprouted to a size of about 0.5cm to 1.5cm by applying warm air until the moisture content of the malt is about 10% to 15% When the malt has a water content of about 10% to 15%, when it is pulverized to form a powder, it may be pulverized into the finest powder form.
여섯번째 공정인 탈피단계(S60)에서는 상기 건조단계(S50)에서 건조되어진 상기 맥아에서 보리피를 탈피하여 제거한다.In the sixth process stripping step (S60) is stripped and removed barley skin from the malt dried in the drying step (S50).
마지막으로 일곱번째 공정인 분쇄단계(S70)에서는 보리피가 탈피 제거된 상기 맥아를 미세한 분말형태로 만들기 위해 분쇄하는데, 상기 건조단계(S)에서 분쇄에 적당한 10% 내지 15% 정도의 수분함유량을 갖도록 건조되었기 때문에, 식혜나 고추장에 이용시 가장 적합한 형태의 분말로 분쇄될 수 있다.Finally, in the seventh process, the grinding step (S70) is pulverized to make the malt stripped barley to form a fine powder, the water content of about 10% to 15% suitable for grinding in the drying step (S). Because it is dried to have, it can be ground into a powder of the most suitable form for use in Sikhye or Gochujang.
이하에서는 본 발명에 따른 엿기름의 용도에 대해 설명하기로 한다.Hereinafter, the use of the malt according to the present invention will be described.
상기 엿기름은 주로 식혜(단술, 감주), 고추장 등을 만들 때 이용되는데, 우선, 식혜 제조시에는 엿기름과 소정량의 밥알을 물로 끊인다. 그리고, 공기 중에자연 냉각시키면 바로 식혜가 완성된다.The malt is mainly used to make Sikhye (dansul, sake), red pepper paste, etc. First, in the production of Sikhye, malt and a predetermined amount of rice grains are cut off with water. And, naturally cooling in the air is complete Sikhye.
고추장 제조시에는 상기 분말 형태의 엿기름을 물과 함께 끊인 후, 삶은 찹쌀을 엿기름 끊인 물에 넣고, 서로 엉겨붙지 않도록 저어준다.In the preparation of red pepper paste, the malt in the powder form is cut off with water, and the boiled glutinous rice is put in the malt cut water and stirred so as not to get tangled with each other.
그리고, 상기 찹쌀과 동일한 양의 고추가루를 넣고, 다시 저어준다.Then, add the red pepper powder in the same amount as the glutinous rice, and stir again.
마지막으로, 소량의 메주가루를 첨가하고, 이어 소금으로 간을 맞추면 고추장이 완성된다.Finally, a small amount of meju powder is added and seasoned with salt to make red pepper paste.
이상과 같은 본 발명에 따른 엿기름 제조방법의 설명에서, 불림단계(S30)에서의 15시간 내지 20시간동안의 수장시간, 배양단계(S40)에서의 0.5cm 내지 1.5cm 정도의 싹크기, 건조단계(S50)에서의 10% 내지 15% 정도의 수분함유량 등의 조건들을 달리하여 다양한 특성을 갖는 엿기름을 제조할 수 있다.In the description of the malt production method according to the present invention as described above, soaking time (15 hours to 20 hours in the soaking step (S30), sprout size of about 0.5cm to 1.5cm in the culture step (S40), drying step Malt having various properties can be prepared by varying the conditions such as water content of about 10% to 15% in S50.
이상에서 설명한 바와 같이, 본 발명에 따른 엿기름 제조방법에 따르면, 일관된 가공공정으로 이루어지기 때문에, 숙련되지 않은 초보자라도 간편하고, 손쉽게 엿기름을 대량생산할 수 있다. 그리고, 석발단계와 세척단계에 의해 맥아에 잔류되는 이물질 등을 제거하기 때문에, 위생적인 엿기름 제조할 수 있다.As described above, according to the method for producing malt according to the present invention, since it is made of a consistent processing process, even an inexperienced beginner can easily and easily mass-produce malt. In addition, since the foreign matter remaining in the malt is removed by the precipitation step and the washing step, sanitary malt can be manufactured.
또한, 최적의 당도를 유지하면서도 고운 분말 형태를 갖도록 하기 위한 가공조건들로 제조되기 때문에, 간편하게 식혜나 고추장에 사용하여 최적의 맛을 발현할 수 있다.In addition, because it is manufactured under the processing conditions to have a fine powder form while maintaining the optimum sugar content, it can be easily used in Sikhye or Gochujang to express the optimal taste.
비록 본 발명이 상기에서 언급한 바람직한 실시예와 관련하여 설명되어졌지만, 본 발명의 요지와 범위로부터 벗어남이 없이 다른 다양한 수정 및 변형이 가능할 것이다. 따라서, 첨부된 청구의 범위는 본 발명의 진정한 범위내에 속하는 그러한 수정 및 변형을 포함할 것이라고 여겨진다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, various other modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover such modifications and variations as fall within the true scope of the invention.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101460147B1 (en) * | 2012-12-12 | 2014-11-10 | 주식회사 정원산업 | A processing method of germinated barley rice |
| KR20200117617A (en) | 2019-04-05 | 2020-10-14 | 정혜린 | The manufacturing method for Dendropanax morbifera sikhye using grain sprout and Dendropanax morbifera syrup and Dendropanax morbifera taffy using the Dendropanax morbifera sikhye |
| KR20230046854A (en) | 2021-09-30 | 2023-04-06 | 대한민국(농촌진흥청장) | Method for preparing malt with shortened preparation time |
| KR20230046853A (en) | 2021-09-30 | 2023-04-06 | 대한민국(농촌진흥청장) | Method for preparing malt with reduced microbial contamination |
| KR20230143500A (en) | 2022-04-05 | 2023-10-12 | 오성근 | Malt Manufacturing Method |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101626707B1 (en) * | 2015-01-21 | 2016-06-13 | 김지현 | Barley syrup manufacture method |
| KR101704908B1 (en) * | 2015-06-15 | 2017-02-09 | (주)두레방식품 | The processing method of malt tea bag for Shik-hye making |
| KR101714964B1 (en) * | 2016-03-18 | 2017-03-09 | 농업회사법인주식회사지푸드 | Method for producing malt powder containing black barley |
| KR102126604B1 (en) * | 2016-10-28 | 2020-06-24 | (주)두레방식품 | The processing method of malt tea bag for Shik-hye making |
| KR102206957B1 (en) * | 2018-12-31 | 2021-01-22 | 정혜린 | Dendropanax morbifera granule extract using malt and its manufacturing method |
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| KR970025431A (en) * | 1995-11-30 | 1997-06-24 | 오만진 | Manufacturing method of high quality malt for malt |
| KR20000018036A (en) * | 2000-01-05 | 2000-04-06 | 오만진 | The Preparation of High Quality Malt with Wheat |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101460147B1 (en) * | 2012-12-12 | 2014-11-10 | 주식회사 정원산업 | A processing method of germinated barley rice |
| KR20200117617A (en) | 2019-04-05 | 2020-10-14 | 정혜린 | The manufacturing method for Dendropanax morbifera sikhye using grain sprout and Dendropanax morbifera syrup and Dendropanax morbifera taffy using the Dendropanax morbifera sikhye |
| KR20230046854A (en) | 2021-09-30 | 2023-04-06 | 대한민국(농촌진흥청장) | Method for preparing malt with shortened preparation time |
| KR20230046853A (en) | 2021-09-30 | 2023-04-06 | 대한민국(농촌진흥청장) | Method for preparing malt with reduced microbial contamination |
| KR20230143500A (en) | 2022-04-05 | 2023-10-12 | 오성근 | Malt Manufacturing Method |
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