| 摘要 |
The present invention relates to a method for manufacturing corn tea. More specifically, the method for manufacturing corn tea is configured to roast corn kernels under a low pressure to perfectly boil a bare skin without bursting the skin of the corn kernels, and to roast the corn kernels until they turn brown through multistage decompressing and roasting processes. Therefore, the method is capable of manufacturing corn tea in which the outer skin of a corn is roasted until they turn brown without bursting the outer skin of the corn, and which smells good without fishy smell when brewing the roasted corn with boiling water, and is not cloudy since brewed water is clear. |
