According to the method for producing a sikhye tea bag of the present invention, a first step of immersing barley or wheat in an immersion tank while maintaining the predetermined immersion temperature, immersion time and pH of the immersion index A second step of preparing malt by maintaining the predetermined germination temperature and germination time in the germination tank of the barley or wheat immersed in the first process A third step of drying in a cold air of 60 C or less so that the moisture content of the malt produced in the second step is 10 to 12% A fourth step of removing the roots and roots of the maltose dried in the third step and pulverizing the roots to 20 to 80 mesh with a pulverizer In the fourth step, 50-100 parts by weight of sugar is added to 100 parts by weight of crude malt-crushed maltose, and 0.2-1.4 parts by weight of stevioine is added to further enhance the sweet taste, or a functional taste-5 steps And a sixth step of preparing the tea bag by adding the mixed seasoning malt mixture to the filter paper in the fifth step.The effect of the present invention is that by using malt produced under the conditions of immersion and germination such as an immersion temperature of 15 C, an immersion pH of 8, a germination temperature of 20 C and a germination time of 120 hours, And the malt is dried in a cold air at 60 C or lower, and then pulverized into 20 to 80 mesh, and it is packaged in a certain amount in a filter paper, so that it is possible to easily produce a traditional sikhye and a functional palatable sikhye To provide a method for producing a sake-containing malt tea bag.본 발명의 식혜용 엿기름 티백의 제조방법에 따르면, 보리나 밀을 침맥탱크에서 기 설정된 침지온도, 침지시간 및 침지수의 pH를 유지하며 침지시키는 제1과정 상기 제1과정에서 침지된 보리나 밀을 발아조에서 기 설정된 발아온도 및 발아시간을 유지하며 엿기름을 제조하는 제2과정 상기 제2과정에서 제조된 엿기름의 수분함유율이 10~12%가 되도록 60℃ 이하의 냉풍으로 건조시키는 제3과정 상기 제3과정에서 건조된 엿기름의 싹과 뿌리를 제거하고, 분쇄기로 20 내지 80메쉬가 되도록 조분쇄하는 제4과정 상기 제4과정에서 조분쇄된 엿기름 100중량부에 대하여 설탕 50 내지 100중량부를 첨가하여 혼합하고, 단맛을 더 강화시키기 위하여 스테비온 0.
