KR20140134419A - Method of manufacturing a barley-tea using a germinating barley and the barley-tea manufactured by the same method - Google Patents

Abstract

The present invention relates to a manufacturing method of barley tea using germinated barley, and barley tea manufactured thereby, wherein the manufacturing method of barley tea is performed by cutting the root of germinated barley, selecting, and, then, simultaneously heating and roasting with a single roasting when manufacturing barley tea using germinated barley. The manufacturing method of barley tea of the present invention comprises: collecting hulled barley and malting barley, drying and preserving the collected barley; removing foreign substances, and washing and immersing the preserved barley in order to homogeneously germinate the preserved barley; manufacturing germinated barley by germinating the immersed barley in a germinating machine; drying the germinated barley in a dryer with hot or cold wind; cutting the root and selecting the dried germinated barley in a selecting machine; roasting the root cut and selected germinated barley in a roasting machine; and moving the roasted germinated barley to a cooler, and cooling at room temperature to manufacture barley tea.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing barley tea using germinated barley and a barley tea produced by the method.

The present invention relates to a barley tea production method using germinated barley and a barley tea produced by the method. More particularly, the present invention relates to a method for producing barley tea using germinated barley, And a barley tea produced by using the germinated barley.

Barley tea is roasted barley at high temperature and then extracted with water. It is characterized by its flavor that is monotonous but tastes strong and has a low yield of solid content. It is a sugar-free drink with a subtle taste, a subtle flavor and color. And it is also a drink that has been established at the base of daily life with users' eating habits and personality tastes. Such barley tea is available as a raw material for barley tea from anywhere, is supplied at low cost, and is easily available to anyone.

Conventionally, in manufacturing barley tea, a certain amount of raw barley is thrown into a heating furnace as it is and then heated and rotated at a high temperature for a suitable time. At this time, the barley itself is burned due to high heat, Or too rich, so that the barley tea was put into the boiling water and the boiled barley tea could not obtain the flavor and aroma peculiar to the barley.

Korean Patent No. 10-0401273 (registered on Mar. 29, 2003) discloses a method of processing barley barley, wherein the water content of ordinary barley is 30 to 60 wt% Generating fine cracks on the front surface and the rear surface; And heating the compressed barley to 100 to 150 DEG C for 10 to 20 minutes to roast the barley. According to the disclosed technology, it is possible to produce a barley tea having a taste and a smell that is deeper than that of a conventional barley tea without destroying the nutrients of the barley, Can be manufactured.

Korean Patent Laid-Open Publication No. 10-1996-0033269 (published on October 22, 1996) discloses a barley tea manufacturing method in which barley is mixed with sand and heated to uniformly roast the barley to produce excellent taste and flavor . According to the disclosed technique, the barley from which the impurities have been removed is mixed with the sand, and the mixture is firstly heated at 150 ° C while rotating and stirring in a primary heating furnace composed of a double-walled iron plate. The barley after the heat-roasting process is separated and separated from the sand, sprayed with fine cooling water, cooled, washed and dried.

The conventional barley tea manufacturing method as described above is complicated in that the process is complicated because the conventional barley tea manufacturing process includes a primary process for frying barley and a secondary process for coloring the barley in a heating process for roasting in a heating furnace, There is a disadvantage in that spontaneous ignition occurs later by heating by the car process.

A conventional barley tea manufacturing method includes a method of germinating barley for about 5 days to amplify the natural sweetness and flavor of the barley tea to produce a barley tea using germinated barley. In this case, The carbonaceous odor is present in the barley tea, and there is also a disadvantage that the work for removing debris by carbonization must also be performed separately.

Korean Patent No. 10-0401273 Korean Patent Publication No. 10-1996-0033269

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and an object of the present invention is to provide a barley tea- The present invention provides a barley tea production method using germinated barley and a barley tea produced thereby.

According to an aspect of the present invention, there is provided a method of manufacturing a barley comprising the steps of: collecting barley or barley and drying and storing the harvested barley; Removing foreign matter and washing and dipping the stored barley for uniform germination of the stored barley; Germinating the soaked barley in germination to make germinated barley; Placing the germinated barley in a drier and drying in hot air or cold air; Placing the dried germinated barley in a sifting machine and sifting through the sifting process; Placing the right-handed and left-handed germinated barley in a distributor for distribution; And a step of moving the germinated barley after cooling to cool the barley at room temperature to make barley tea.

In one embodiment, the drying and storing step comprises: collecting the barley or beer barley with a sampling machine, then transferring the collected barley to the selection line; Selecting barley to be germinated from the harvested barley through a barley size separator and a color discriminator in the selection line; Moving the selected barley to a drying zone and spreading the barley uniformly on a drying base by a rotating machine so that the moisture content is 5 to 15%; And moving the dried barley to a barley storage to maintain the temperature at 5 to 15 DEG C and the humidity to 55 to 75%.

In one embodiment, the washing and dipping includes removing impurities mixed with the stored barley with a blower; Removing the foreign substances from the barley and transferring the barley to a washing machine to clean the barley; And immersing the washed barley in water at 20 DEG C or less for 24 to 48 hours so as to have a moisture content of 40%.

In one embodiment, the washing step comprises washing the barley from which the foreign matter has been removed by transferring the barley to a washing machine, Immersing the washed barley in water for 2 to 3 hours; Agitating the barley contained in the washed water through an agitator; Replacing the wash water; And repeating the washing step, the soaking step, the stirring step, and the replacing step three to four times.

In one embodiment, the step of making germinated barley may be carried out at 20 ° C for 3 to 10 days so that the malt with the moisture content of 40% in the germ can be 1 to 1.5 times the length of barley body.

In one embodiment, the hot air or the cold air drying step may dry the germinated barley at 60 ° C or less for 12 hours by hot air or radiant heat in the dryer.

In one embodiment, the selecting step may be such that the malt sprouts are removed from the dried germinating barley by the rectifier, and then the malt sprouts and the foreign substances generated at the time of extrusion can be blown away by the use of a blower.

In one embodiment, the step of distributing may comprise distributing the fresh roots and the selected germinated barley once at 10O < 0 > C at 170 [deg.] C until they are 1.2 to 1.5 times larger than the previous size.

In one embodiment, the barley tea manufacturing method using the germinated barley is characterized in that the cooled germinated barley is blown with a blower, the cooled germinated barley is crushed to 2 to 3 mm while the debris is sucked and removed using a vacuum inhaler, And sealing the shredded germinated barley with the tea bag.

According to another aspect of the present invention, there is provided a method for producing barley, comprising: collecting barley or beer barley and drying and storing the collected barley; Removing foreign matter and washing and dipping the stored barley for uniform germination of the stored barley; Germinating the soaked barley in germination to make germinated barley; Placing the germinated barley in a drier and drying in hot air or cold air; Placing the dried germinated barley in a sifting machine and sifting through the sifting process; Placing the right-handed and left-handed germinated barley in a distributor for distribution; And a step of moving the germinated barley after cooling to a barley tea by cooling at room temperature, thereby providing a barley tea produced by the method of manufacturing barley tea using germinated barley.

According to the present invention, when barley tea is produced using germinated barley, the germinated barley is dried, dried germinated barley is thoroughly squeezed, and then heat-roasting is simultaneously performed in a single power distribution step. There is no carbonization odor in the barley tea, and no work for removing debris by carbonization is required, and the process is simple, and there is no conventional secondary process and heating And there is also an effect that no spontaneous ignition is generated afterwards.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart for explaining a barley tea manufacturing method using germinated barley according to an embodiment of the present invention. FIG.
2 is a flow chart illustrating barley harvesting, drying and storage in Fig.
FIG. 3 is a flow chart illustrating foreign matter removal, washing, and soaking in FIG. 1;

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the description of the present invention is merely an example for structural or functional explanation, and the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the present invention should be understood to include equivalents capable of realizing technical ideas. Also, the purpose or effect of the present invention should not be construed as limiting the scope of the present invention, since it does not mean that a specific embodiment should include all or only such effect.

The meaning of the terms described in the present invention should be understood as follows.

It is to be understood that when an element is referred to as being "connected" to another element, it may be directly connected to the other element, but there may be other elements in between. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

It should be understood that the singular " include "or" have "are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used predefined terms should be interpreted to be consistent with the meanings in the context of the related art and can not be interpreted as having ideal or overly formal meaning unless explicitly defined in the present invention.

Now, a method of manufacturing a barley car using a germinated barley according to an embodiment of the present invention and a barley manufactured thereby will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart for explaining a barley tea manufacturing method using germinated barley according to an embodiment of the present invention. FIG.

Referring to FIG. 1, a method for manufacturing a barley carcass using germinated barley is to first collect, dry and store barley (S101). At this time, the barley to be used as a material for manufacturing the barley carcass using germinated barley is barley, It can be used as a barley barley, a barbecue, a beer barley, and the like. In addition, barley for producing barley tea using germinated barley can be used regardless of the harvesting time, that is, it can be used without distinguishing into spring barley harvested in spring or autumn barley harvested in autumn.

For the sake of clarity, the shell surrounding the barley is referred to as the 'outer shell', the outer shell surrounding the kernel is referred to as the 'seeds', and the portion of the barley constituting the majority of the barley is referred to as' , The seeds are called 'embryos', the moisture absorbed and germinated barley is called 'malt', and the root produced when germinating is called 'malt root'.

In order to ensure that the barley stored in step S101 is uniformly germinated, foreign substances are removed from the barley and the barley is washed and immersed (S102). At this time, After removing the foreign matter, the barley from which the foreign matter has been removed is cleanly cleaned with purified water, and the washed barley is washed with water (for example, natural water such as bottled water or ground water) at a predetermined temperature (for example, (For example, 24 hours to 48 hours) so that the moisture content of the barley is made to be a predetermined percentage (for example, 40%) or more. Here, the water in which the barley is immersed should not be boiled or chilled water or tap water because barley can not sprout or germinate due to lack of oxygen or chemical treatment.

The barley immersed in the above-described step S102 is germinated into germinated barley (S103). At this time, the malt containing about 40% of moisture is preheated to a predetermined period (for example, 20 deg. C) , 3 to 10 days) so as to have a size (for example, 0.5 to 1 cm) of a predetermined multiple (for example, 1 to 1.5 times) of the barley body length.

The step S103 described above will be described in more detail. In step S102, malt containing about 40% of moisture is immersed in the step S102 to the germination chamber, so that the temperature of the germination chamber can be maintained at 12 to 25 degrees Celsius Use a device to keep warm. Here, the germination chamber may be a room capable of maintaining temperature or humidity in the building.

The germination starts when the malt is absorbed and the proper temperature is added. Normally, the germination is started after about 2 days while maintaining the ventilation using a blowing device in the foot acill. At this time, water is added to the barley 2 to 3 times a day by using an automatic stirrer and a water sprayer.

When 30 ~ 50% of moisture is absorbed in dried barley, the absorbed moisture helps the metabolism of the material by helping the decomposition of starch stored in the barley stock and the electric current. In addition, the absorbed moisture softens the seed coat and the outer skin, allowing the maltose to easily escape from the seed coat, increasing the gas permeability of the seed coat of the barley and facilitating oxygen supply and carbon dioxide release action in the embryo and embryo give.

When malt germinates, only the cilium is the newborn creature, and the rest is supplied with the energy needed to grow the seeds. Barley is usually stored in the form of starch in the form of starch in the ending. When the barley starts to germinate, in order to supply the necessary energy for germination, the saccharification enzyme "Amylase" And this amylase enzyme acts as a catalyst for sugar starch stored in the stock of barley.

In one embodiment, the malt may be germinated for 5 days to make the total length of the malt (including the malt sprouts) 2 to 4 mm. When the malt starts to germinate and becomes 2 to 4 mm long, , The germinated malt in that state will contain a large amount of amylase enzyme, and this amalgam enzyme is very active and can easily break down other starches into sugar.

In one embodiment, malt (i.e., germinated barley) germinated in the above-described step S103 may be introduced into a boiler and cooked by steaming at 120 to 140 DEG C for 20 to 30 minutes. In this case, since the barley which has once germinated by supplying water is faded with water, there is a possibility that it will continue to grow at a high speed for a certain period of time even if water is not supplied any more, Only the husks are left and the nutrients are exhausted, so that they can not be used as barley. Therefore, the germinated barley taken in an appropriate length of germination state can be moved to the steam boiler without time lapse and can be cooked. Here, wheat barley is mixed and cooked to give a flavor and aroma of the gentle barley rice that can be felt in the taste of the rice. When the rice is cooked for 30 minutes or more, the germinated barley tends to be retreated. If the rice is cooked for 20 minutes or less, And it is difficult to expect a sufficient effect of the skillfulness of the skill. Therefore, the skill time can be 20 to 30 minutes.

In one embodiment, as described above, the germinated barley can be aged for about 3 hours by dipping the internal temperature of the steam boiler to 50-70 ° C. At this time, the reason for the temperature drop is to minimize the destruction of the enzymes of barley due to the high-temperature steaming and to provide an optimal environment for containing sufficient moisture in the cooked germinated barley. Here, the aged germinated barley is swollen with a lot of water, and it is swollen in a round and taut manner, expanding to a volume of 1.2 to 2.5 times larger than that before germination, and in such aged germinated barley, the taste and flavor of aged barley have.

The malt (germinated barley) germinated in the step S103 described above is put into a drier and allowed to be hot air or cold air dried for a preset time (for example, 12 hours) to a predetermined temperature (for example, about 60 캜) S104). At this time, a typical malt flavor is formed during the drying of the germinated barley. The malt flavor can be increased by the operation of the drying condition, and a drying method using a hot air method or a radiant heat method can be used.

In one embodiment, the germinated barley is placed in a drier and allowed to dry for about 4 hours until the moisture content reaches 30-50% while maintaining the temperature at 60-80 ° C. At this time, the amylase enzyme is heated to 60 To 80 < 0 > C. When the germinated barley is expanded by the above-mentioned step S103, symptoms of cracks may appear in the outer shell and seed coat of the germinated barley. If the moisture content of the germinated barley is less than 30%, germination barley If the moisture content exceeds 50%, it may take a long time to disperse due to excessive water retention. Therefore, it is desirable to make the moisture content 40%.

The germinated barley dried in step S104 described above is put into a machine to be cleaned, and the malt sprouts and foreign substances generated by the germination of the germination barley are selected (S105), and then the malt sprouts are removed in advance, Since malt sprouts and foreign matter are blown off and carbonization by malt sprouts and foreign substances does not occur when the barley is distributed later, there is no smell of carbonization in the barley tea, and further work for removing debris from carbonization is required separately . At this time, the malt sprouts may be removed by using a separate sprocket when the malt sprouts are full.

In step S105 described above, the left and right germinated barley are placed in a distributor, and the germinated barley is heated to a predetermined temperature (for example, about 1 to 2 times) until the size of the germinated barley is larger than the previous size by a predetermined multiple , 170 ° C) for a predetermined time (for example, 10 to 30 minutes) (S106). At this time, since the distributor performs the roasting of germinated barley at the same time by one power distribution, the process is simple, and there is no existing secondary process, so that spontaneous ignition after heating is not generated.

In one embodiment, the distributor can use a device for roasting by heating, or a device for distributing by radiant heat, and it can also be distributed until the barley is dark brownish in color and the seed coat and sheath are cracked.

In one embodiment, in step S105 described above, the germinated barley and the selected germinated barley may be placed in a distributor for a time of about 10 minutes at a temperature of 200 to 250 DEG C, wherein the distribution time may be increased or decreased depending on the temperature condition. That is, if the distribution temperature is low, the distribution time is long, and if the distribution temperature is high, the distribution time can be shortened.

During the distribution of germination barley germination barley caramel reaction and melanin reaction to develop brown and flavor and increase solubility. Both the caramel reaction and the melanin reaction are closely related to the aroma of barley tea due to the sugar-involved reaction. In addition, when the germinated barley is distributed, heat is applied to cracks in cracks in the seed coat and sheath of the barley and cracks are formed, and even the portion of the barley is distributed to the germination portion of the barley so that further delicate taste can be obtained. When barley tea is contained in water, it can naturally bring out the subtle taste and aroma contained in the barley 's endosperm.

The germination barley distributed in the above-described step S106 is cooled through a transfer device and cooled to a room temperature on the cooling bed to make a barley tea (S107).

In one embodiment, the gob barriers conveyed through the conveying device can be cooled by the blower while the rotating body is installed on the top surface of the cooling bed. Alternatively, the germinated barriers conveyed through the conveying device through the cooling device can be cooled It is possible to rapidly cool the barley so that spontaneous ignition of the germinated barley will not occur later, and at the same time, ease of packaging can be ensured.

The germinated barley cooled in step S107 described above is aerated with an air blower and the germinating barley cooled in step S107 described above is taken out to a predetermined size (for example, 2 to 3 mm), and the shredded germinated barley is packed in a teabag as a special filter paper so as to be able to drink once (S108).

The barley tea produced by the barley tea manufacturing method using the germinated barley as in the above-described steps S101 to S108 is obtained by collecting, drying and storing the barley with barley for germination barley, removing foreign matter from the stored barnacle, (For example, 40%) by washing and soaking the wetted malt in a predetermined period of time (for example, 20 ° C) for a predetermined period (for example, (For example, 5 days) to germinate the germinated barley to a predetermined multiple (for example, 1.3 times) of the barley body length, and germinate the germinated barley at a preset temperature (for example, 60 ° C) After drying for 12 hours, the malt sprouts are removed from the root and the tail, and the malt sprouts are removed at a predetermined temperature (for example, 170 DEG C) until the size of germinating barley is increased to a predetermined multiple (for example, 1.3 times) )in After the distribution of the germinated barley once at a predetermined time (for example, 20 minutes), the germinated barley is cooled to room temperature and shredded to a predetermined size (for example, 2 mm) , 20g per one capsule).

2 is a flow chart illustrating barley harvesting, drying and storage in Fig.

Referring to FIG. 2, in step S101 of collecting, drying and storing barley, barley is harvested by a machine (for example, a binder, a combine, etc.) for harvesting and collecting grain (S201) (S202), and barley having a good germinability is selected from among the collected barley through a line selection system (S203). At this time, avoid barley that has been stored for a long time in high temperature and high humidity and barley which is dried by heating when germinating barley is sorted.

In one embodiment, at the time of barley sorting, only the barley having a certain size or more can be automatically passed through using a sling or the like shaken by a barley size sorter. In addition, it is possible to pass only barley with a light yellow color and a smooth surface of the barley, a smooth surface of the barley and a uniform gloss and no foreign substance. In order to pass only the barley with light yellow color, May be used to extract barley outside the predetermined color range. Here, the barley size and the color discriminator can be used to select barley having a distribution of 70 ~ 80% of the endosperm, 2 ~ 3% of the embryo, 11 ~ 18% of the seed coat and 10 ~ 14% have.

The barley selected in the above-described step S203 is moved to the drying area along the selection line machine (S204). At this time, the barley moved along the sorting line machine is laid on the drying bed uniformly by a rotating device, and naturally dried in natural and natural light so as to have a moisture content of about 5 to 15% (S205) To the barley storage (S206).

The barley storage unit stores the barley transferred through the transfer unit (S207). At this time, by operating the ventilation unit or the heating / cooling unit so that the temperature of the barley storage unit can be maintained at a temperature of 5 to 15 DEG C and a humidity of 55 to 75% Not only is it good for breathing, it also minimizes physicochemical and physiological changes.

FIG. 3 is a flow chart illustrating foreign matter removal, washing, and soaking in FIG. 1;

Referring to FIG. 3, in step S102 of removing foreign substances and washing and immersing the barley, the barley stored in the above-described step S101 is mixed with the barley After removing the foreign matter (e.g., charcoal, stenosis, etc.) (S301), the barley from which the foreign matter has been removed is transferred to the cleaner through the transfer device (S302).

The washing machine flushes the barley transferred through the transfer device (S303) and immerses it in the water for 2 to 3 hours (S304). At this time, the barley contained in the washed water is slowly stirred through the stirrer (S305), and the washed water is replaced (S306). The above steps S303 to S306 are repeated until a predetermined number of times (for example, 3 to 4 times) is reached (S307), so that foreign matter having a relatively large specific gravity is also removed and the barley kernel is not robust. Remove any unsuitable barley.

The embodiments of the present invention are not limited to the above-described apparatuses and / or methods, but may be implemented by a program for realizing functions corresponding to the configuration of the embodiment of the present invention, a recording medium on which the program is recorded, And such an embodiment can be easily implemented by those skilled in the art from the description of the embodiments described above.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.

S101: Picking, drying and storing steps
S102: Foreign matter removal, washing and immersion steps
S103: Germination step
S104: drying step
Step S105:
S106: Distribution phase
S107: Cooling step
S108: Sawing, shredding and packing steps

Claims (10)

Collecting barley or beer barley, drying and storing the collected barley;
Removing foreign matter and washing and dipping the stored barley for uniform germination of the stored barley;
Germinating the soaked barley in germination to make germinated barley;
Placing the germinated barley in a drier and drying in hot air or cold air;
Placing the dried germinated barley in a sifting machine and sifting through the sifting process;
Placing the right-handed and left-handed germinated barley in a distributor for distribution; And
And transferring the germinated barley after cooling to cool the barley at room temperature to make barley tea.
The method of claim 1, wherein the drying and storing comprises:
Collecting barley or beer barley with a sampling machine, and then transferring the harvested barley to a selection line;
Selecting barley to be germinated from the harvested barley through a barley size separator and a color discriminator in the selection line;
Moving the selected barley to a drying zone and spreading the barley uniformly on a drying base by a rotating machine so that the moisture content is 5 to 15%; And
Wherein the dried barley is moved to a barley storage and maintained at a temperature of 5 to 15 ° C and a humidity of 55 to 75%.
The method of claim 1, wherein the cleaning and dipping comprises:
Removing foreign matters mixed in the stored barley with an air blower;
Removing the foreign substances from the barley and transferring the barley to a washing machine to clean the barley; And
And immersing the washed barley in water at 20 DEG C or lower for 24 to 48 hours so as to have a moisture content of 40%.
4. The method of claim 3,
Washing the barley from which the foreign substances have been removed by transferring the barley to a washing machine;
Immersing the washed barley in water for 2 to 3 hours;
Agitating the barley contained in the washed water through an agitator;
Replacing the wash water; And
Wherein the washing step, the soaking step, the stirring step, and the replacing step are repeated three to four times.
[6] The method of claim 3,
Wherein the malt having the moisture content of 40% in the germ is cultivated at 20 ° C for 3 to 10 days so as to be 1 to 1.5 times the length of the barley body.
2. The method of claim 1, wherein the hot air or cold air-
Wherein the germinating barley is dried at 60 DEG C or lower for 12 hours by hot wind or radiant heat in the dryer.
2. The method of claim 1,
Wherein the malt sprouts are removed from the dried germinated barley by the rectifier, and then the malt sprouts are selectively removed by using a blower to blow away foreign substances generated during malt sprouts and fresh sprouts.
2. The method of claim 1,
Wherein the roots and the selected germinated barley are once distributed at 170 DEG C for 10 to 30 minutes until the former is 1.2 to 1.5 times larger than the previous size.
The method according to claim 1,
The cooled germinated barley is vortexed with a blower, the debris is sucked and removed using a vacuum inhaler, the cooled germinated barley is crushed to 2 to 3 mm, the germinated barley is crushed and sealed in a teabag Wherein the germinating barley is used as a barley.
Collecting barley or beer barley, drying and storing the collected barley;
Removing foreign matter and washing and dipping the stored barley for uniform germination of the stored barley;
Germinating the soaked barley in germination to make germinated barley;
Placing the germinated barley in a drier and drying in hot air or cold air;
Placing the dried germinated barley in a sifting machine and sifting through the sifting process;
Placing the right-handed and left-handed germinated barley in a distributor for distribution; And
And a step of moving the germinated barley after cooling to a barley tea by cooling at room temperature to produce barley tea.

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