KR20100003495A - Barley sprout drink manufacturing method - Google Patents

Abstract

PURPOSE: A barley sprout beverage is provided to enjoy Korean traditional taste of scorched barley-tea. CONSTITUTION: A method for producing barley sprout beverage comprises: a step of sprouting unhulled barley for 7-10 days, drying the sprout barley, and roasting; a step of steaming the hulled barley, drying and roasting; a step of roasting fresh barley; a step of roasting old antler and Ganoderma lucidum; a step of boiling roasted barley sprouts, roasted steamed barley, roasted fresh barley, old antler, and Ganoderma lucidum at 100°C for 12 hours; and a step of diluting and packing in a beverage can.

Description

Barley sprout drink manufacturing method {omitted}

The present invention is not only rich in barley sprouts, strong alkaline beverages, sulfated enzymes, but also rich in vitamins and minerals, and rich in beta glucan in barley bran to help prevent cancer by producing interferon. Barley is rich in dietary fiber, and it is not only smooth for intestinal activity, but it is also very useful for diabetics.

The present invention relates to a method for preparing barley sprout beverage, germinating the outer barley for 7-10 days, fried barley sprout 1-2cm, drying and roasting slightly on low heat. Steam the barley rice with steam, dry the steamed barley rice and fry it over low heat.

Roast raw barley rice over low heat.

Lightly fry one of the ganoderma lucidum or green mango on low heat.

Stir-fried barley sprouts, roasted steamed barley sprouts, roasted barley rice, and green barley are placed in proportion to 1 ~ 2 hours in cold water to extract and dilute 20% of the whole barley sprouts. Excellent effect.

The present invention in the barley sprout production method to remove the smell of malt when boiled barley sprouts made by steaming barley dried and slightly stir-fried by the taste of barley Nurungji Shun 없애 to remove the freshness of barley sprouts so as to eliminate the Korean flavor of the soil Came out. When you use too much steamed barley, the extract will be too muddy. If you fry raw barley slightly and make it in proportion, it adds flavor, as well as lightly saengkyeongjik, dilute bitter taste and add a little bit of kunggakji to malt Not only is it successful in diluting, it is a health drink, a healthy drink with flavor and flavor as a la carte drink.

The greenery is also good for the liver, clears blood, and is rich in beta glucan, which is rich in vitamins, copper, magnesium, and minerals. .

Barley sprout drink has the purpose of inventing a beverage rich in alkaline sulfated enzyme rich in nutrition for the first time.

Stir-fried steamed barley sprouts, roasted raw barley rice for 5-10 minutes to taste the barley sprouts drink 2 hours at 100 ℃ to obtain only the original squeezed extract extract to achieve the original unique taste was achieved.

Spread barley sprouts, fry barley sprouts, and fry on low heat. Steam raw barley and dry it. Slightly fry on low heat at 100 ℃. After slightly roasting the kunggak ganoderma lucidum, roasted barley sprouts, roasted raw barley rice, roasted steamed barley rice, and roasted green ganoderma were mixed in proportion to 12 hours at 100 ℃ and then barley sprout extract was obtained.

After diluting 20% of the total water, barley sprouts were produced, packaged in plastic bottles, sold on shelves, and the first invented alkaline health beverages.

The present invention is rich in ingredients and minerals called beta glucan in the barley husk chaff in order to provide an organic barley sprout drink, so the barley sprouts boiled and roasted barley roasted barley in a weak fire mixed with greenery Its purpose is to produce the first barley sprout beverage that has the taste of a bitter barley bean sprout, which is traditionally unique.

In the present invention, barley sprout drink is alkaline acidified constitution by the sulfated enzyme alkaline beverage, beta glucan in the barley and green algae produced inteferin inhibiting cancer and good for preventing cancer, It produces liver and clears blood. Barley is rich in fiber, so it is good for preventing constipation by smoothing the intestines with dietary fiber drink. It is considered to be good for diabetes because of rich vitamins and minerals.

The present invention has released a healthy beverage as a beverage rich in natural sulfate enzymes.

Example 1

The barley is germinated for 7 days, and the sprouts are shipped to 1-2cm and dried.

Fry barley sprouts on low heat.

Fry barley sprouts on low heat.

Example 2

Always steam barley rice with steam. Stir the steamed barley rice over low heat.

Roast raw barley rice on low heat.

Example 3

Fry the greenery on low heat.

Example 4

Roasted barley sprouts 10-35% by practice 1,2,3

Roasted Barley Rice 10-35%

Roasted Raw Barley Rice 10-35%

1-5% of roasted greenery ganoderma lucidum is mixed and boiled in cold water for 1-2 hours at 100 ℃ or more under vacuum to obtain an extract. 20% of the whole mixture is mixed with the filtrate to make barley sprouts, and put into a plastic bottle and vacuum packed. Sell on the shelves.

The present invention is a natural barley sprout drink without mixing additives to increase the consumption of barley consumption and green mango mushroom consumption of farmers, and can help in the treatment of various diseases such as diabetes, cancer, constipation, it will be a great help in reducing medical expenses ale barley barley sprout drink It is a very useful invention.

Wash the grains, steam the grains, dry them, roast them, and vacuum-pack the extract.

Claims (2)

Beverage made of barley sprouts Beverage made of roasted barley rice, roasted raw barley rice Beverage made by attaching greenery to claim 1

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