Abstract

The present invention relates to colored-barley sikhye and a preparation method therefor and, more specifically, relates to colored-barley sikhye and a preparation method therefor, the sikhye being made from colored barley to have increased amounts of beneficial components such as anthocyanins, while being easy to prepare and consume using kits.

IPC Classes  ?

• A23L 7/25 - Fermentation of cereal malt or of cereal by malting
• A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• A23L 3/44 - Freeze-drying

Abstract

The present invention relates to makkoli cocktail and a method for producing same. The makkoli cocktail, more specifically, has a variety of fruit flavors and taste, improved qualities as an alcoholic beverage, and short production time, and, despite the use of a relatively large amount of barley, is highly appealing and has improved marketability.

IPC Classes  ?

• C12G 3/04 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
• C12G 3/005 - Solid or pasty alcoholic beverage-forming compositions
• C12G 3/022 - Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye or corn of botanical genus Oryza, e.g. rice
• C12H 1/02 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material