KR101155411B1 - Died beverage using lentinus edodes and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a diet drink using shiitake mushrooms and a method for manufacturing the same, and more specifically, shiitake mushrooms, shiitake, apple concentrate, jujube concentrate, citric anhydride, vitamin C, grapefruit seed extract, sucralose, etc. By adding a certain amount according to the composition ratio to remove the peculiar smell of shiitake mushrooms (disgusting smell) and to drink for anyone to drink diet diet using shiitake mushroom and its manufacturing method.

Diet drink using shiitake mushroom according to an aspect of the present invention 10 to 30% by weight of shiitake extract, 1 to 5% by weight of seaweed extract, 10 to 30% by weight of shiitake extract, 5 to 20% by weight of apple concentrate , 1 to 5% by weight of jujube concentrate, 0.1 to 2% by weight of citric anhydride, 0.02 to 0.05% by weight of vitamin C, 0.01 to 0.02% by weight of grapefruit seed extract, 0.1 to 1% by weight of sucralose, 30 to purified water 60 weight percent.

Description

Diet drink using shiitake mushroom and its manufacturing method {Died beverage using lentinus edodes and manufacturing method

The present invention relates to a diet drink using shiitake mushrooms and a method for manufacturing the same, and more specifically, shiitake mushrooms, shiitake, apple concentrate, jujube concentrate, citric anhydride, vitamin C, grapefruit seed extract, sucralose, etc. By adding a certain amount according to the composition ratio to remove the peculiar smell of shiitake mushrooms (disgusting smell) and to drink for anyone to drink diet diet using shiitake mushroom and its manufacturing method.

Shiitake mushrooms (Lentinus edodes) are edible mushrooms belonging to the basidiomycetes locust and pine mushrooms. It grows from East Asia to Southeast Asia, and is distributed in New Guinea and New Zealand in the southern hemisphere. When hardwoods such as buckwheat and oak trees fall in the wind, they naturally occur in the trees and trees. In recent years, however, the production of fresh shiitake mushrooms has been rapidly increasing by artificially cultivating purely cultured shiitake spawns in sawdust-hardened fungi, and the price is gradually decreasing as the cultivation area of shiitake mushrooms is expanded nationwide.

Shiitake mushrooms eliminate the poison in the human body, help the qi not feel hunger, and pass the blood smoothly, which has a therapeutic effect of wind, helps to circulate blood smoothly by inhibiting the accumulation of cholesterol in the blood, and prevents arteriosclerosis and high blood pressure. It is known to be effective and effective in treating anemia. In particular, it prevents rickets in pregnant women, and recently has been spotlighted as a low-calorie food, and in addition, shiitake mushrooms contain lentinan, an anti-cancer and anti-tumor polysaccharide substance, which has been reported to suppress tumor growth by increasing immunity.

The state of use technology of shiitake mushrooms, which are known for their various effects, are as follows. It is a mushroom belonging to the fresh mushrooms of Matsutake mushroom, and it has the effect of lowering cholesterol level and lowering blood pressure and helping blood circulation smoothly due to the ingredient of edidamin. Recently, shiitake mushrooms contain lentinan, an anti-cancer and anti-tumor polysaccharide substance. It has been found to help cancer treatment. Patents related to the use of shiitake mushrooms in Korea include a health beverage composition containing shiitake mushrooms and herbal extracts (patent application 1019970074200), a method of preparing instant shiitake seasoning blocks (patent registration 1002610400000), a method and a product of shiitake tuna (Patent application 1019920019234), mushroom pepper paste (patent registration 1002765550000), manufacturing method of shiitake mushroom pickles (patent application 1020000057073), beverage production using dried shiitake mushrooms (patent application 1019990023401), preparation of shiitake mushroom drinks (patent registration 1002411920000) , Manufacturing method of canned shiitake mushrooms (patent registration 1000023390000), dressing composition using mushrooms (patent application 1019990053313), etc., relates to the manufacture of healthy foods using natural calcium tomato ketchup and its manufacturing method (patent registration 1001149790000) ), Water-soluble calcium beverage using natural calcium material and its preparation method (patent registration 1002775710000), organic calcium acid reinforcement There is a method of manufacturing a packaged kimchi (patent application 1020000074029).

 Hamcho is an annual plant that grows on Gaepearl on the southwest coast of Korea. It means a thick, knotty grass. In the old Chinese medicine book "Xinnongcho", the taste was so salty that it was called Hamcho or salt, and it was also considered as a very precious and spiritual grass. It grows around salt flats or near tidal-flats where fresh water and sea water are mixed, with many nodes, branched 1-2 times, and there is no distinction between leaves and branches.

The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August-September and flat, round fruits ripen in October. The seaweed is rich in minerals and salts, and when you sweat and fatigue, you can feel it immediately when you chew the seaweed, and people from the west coast have eaten as herbs for a long time.

Seaweed is a plant that grows on land but contains concentrated minerals of all the minerals in seawater. No matter how much it eats, it does not cause thirst because it filters out harmful substances from life in seawater and concentrates only beneficial substances.

Therefore, the salt in seaweed is more beneficial to life than any other salt. These properties of seaweed are known to be the best natural foods that have significant effects on the treatment and prevention of various diseases such as elimination of stool, immune function, skin care, and diet.

Dong-ah (nickname: Dong-gwa, scientific name: Benincasa cerifera Savi.) Is a fruit of the annual vine herbaceous Benincasa hispida belonging to the family of oval, oval fleshy, pale green and fleshy white. In addition, the taste can be eaten raw between the gourd and cucumber, round and oval, from 2 to 3 to 15 to 20 kg, but usually 10 kg. In addition, there is a shelf life because winter is good, so write it as Dong (冬瓜) and call it Dong-a. On the other hand, in the Dongbogam and Dongchogangmok (李時珍; 本草綱目 (1578), Younginbon Advisor (1985)), the fat people said that eating soup or herbs made with Donga resulted in a loss of weight. It has a whitening effect that whitens the face and removes acne, freckles and blemishes.

The present invention is mixed with shiitake mushrooms, seaweed, and Dong-a at a constant rate to add water to the hot water extract for 2 to 3 hours at a low temperature of 60 to 85 ℃ (pre-coated) and then filtered to prepare a shiitake mushroom mixture extract and the shiitake mushroom The purpose of the present invention is to provide a diet drink with high efficiency of diet by adding apple concentrate, jujube concentrate, citric anhydride, vitamin C, grapefruit seed extract, sucralose and the like to give a mixed extract and flavor.

Diet drink using shiitake mushroom according to an aspect of the present invention 10 to 30% by weight of shiitake extract, 1 to 5% by weight of seaweed extract, 10 to 30% by weight of shiitake extract, 5 to 20% by weight of apple concentrate , 1 to 5% by weight of jujube concentrate, 0.1 to 2% by weight of citric anhydride, 0.02 to 0.05% by weight of vitamin C, 0.01 to 0.02% by weight of grapefruit seed extract, 0.1 to 1% by weight of sucralose, 30 to purified water 60 weight percent.

According to another aspect of the present invention, a method for preparing a diet beverage using shiitake mushroom includes shiitake mushroom extract manufacturing step, seaweed extract manufacturing step, Dong-a extract manufacturing step, mixed composition manufacturing step, and sterilization step. The shiitake mushroom extract manufacturing step adds water to the dry shiitake mushroom at a ratio of 1: 1 to extract hot water at low temperature to produce shiitake mushroom extract. The seaweed extract manufacturing step is to add water to the dry seaweed in a ratio of 1: 1 to extract hot water at low temperature to produce a seaweed extract. The sugar extract manufacturing step is added to the water in a ratio of 1: 1 to assimilation to extract the hot water at low temperature to prepare the Dongah extract. The mixed composition manufacturing step is 10 to 30% by weight of the shiitake mushroom extract, 1 to 5% by weight of the seaweed extract, 10 to 30% by weight of the shiitake extract, 5 to 20% by weight apple concentrate, 1 jujube concentrate To 5% by weight, 0.1 to 2% by weight citric anhydride, 0.02 to 0.05% by weight vitamin C, 0.01 to 0.02% by weight grapefruit seed extract, 0.1 to 1% by weight sucralose, 30 to 60% by weight purified water Prepare the mixed composition. In the sterilization step, the mixed composition is sterilized at 95 to 100 ° C. for 5 to 10 minutes.

In addition, in the diet beverage manufacturing method using the shiitake mushroom, the shiitake mushroom extract manufacturing step is hot water extraction for 2 to 3 hours at a low temperature of 60 to 85 ℃ filtered by a filter paper having a scale of 200 mesh shiitake mushroom extract It is preferable to prepare.

In addition, in the diet beverage manufacturing method using the shiitake mushroom, the step of producing the seaweed extract is hot water extraction for 2 to 3 hours at a low temperature of 60 to 85 ℃ filtered by a filter paper having a scale of 200 mesh to produce a seaweed extract It is desirable to.

In addition, in the method of manufacturing a diet beverage using shiitake mushrooms, the step of extracting the Dong-a extract may be produced by extracting hot water at a low temperature of 60 to 85 ° C. for 2 to 3 hours and filtering it with a filter paper having a scale of 200 mesh to prepare the Dong-a extract. It is desirable to.

The present invention is prepared by adding a fruit flavor (strawberry, melon, etc.), fructose, citric acid, and the like to give a seaweed and flavor that has excellent effects on various adult diseases such as constipation, pharmacological function as a food compared to the conventional It enhances the value of the product by strengthening it, making it easy to drink, and allowing long-term use.

1 is a conceptual diagram of an embodiment of a method for producing a diet beverage using shiitake mushrooms according to the present invention. With reference to Figure 1 will be described an embodiment of a diet drink using the shiitake mushroom according to the present invention and a method for producing the same.

Diet drink using shiitake mushroom according to the present invention 10 to 30% by weight of shiitake extract, 1 to 5% by weight of seaweed extract, 10 to 30% by weight of shiitake extract, 5 to 20% by weight apple concentrate, jujube concentrate 1 to 5% by weight, 0.1 to 2% by weight citric anhydride, 0.02 to 0.05% by weight vitamin C, 0.01 to 0.02% by weight grapefruit seed extract, 0.1 to 1% by weight sucralose, 30 to 60% by weight purified water Include.

The manufacturing method for making the diet drink is shiitake extract manufacturing step (S10), seaweed extract manufacturing step (S20), Dong-a extract manufacturing step (S30), mixed composition manufacturing step (S40), sterilization step ( S50).

Shiitake mushroom extract manufacturing step (S10) to remove the foreign shiitake mushrooms washed more than twice with clean water. Water was added to the washed dried shiitake mushrooms at a ratio of 1: 1 to extract hot water for 2 to 3 hours at a low temperature of 60 to 85 ° C. (filter) and a sieve filter (net) having a scale of 200 mesh. Filter by to prepare shiitake mushroom extract.

In the seaweed extract manufacturing step (S20), the dry seaweed is washed twice or more with clean water to remove foreign substances. Water was added to the washed dried seaweed at a ratio of 1: 1, followed by hot water extraction for 2 to 3 hours at a low temperature of 60 to 85 ° C., followed by a filter or a net having a scale of 200 mesh. Filtration to prepare a seaweed extract.

In the Dong-A extract manufacturing step (S30), to remove foreign substances by washing the Dong-A twice or more with clean water. The washed Dong-A is chopped and water is added at a ratio of 1: 1, followed by hot water extraction (hot water) for 2 to 3 hours at a low temperature of 60 to 85 ° C. (filter) or sieve having a scale of 200 mesh. Filtration with dongah extract is prepared.

In the mixed composition manufacturing step (S40), 10 to 30% by weight of the shiitake mushroom extract, 1 to 5% by weight of the seaweed extract, 10 to 30% by weight of the shiitake extract, 5 to 20% by weight of apple concentrate, jujube concentrate 1 to 5% by weight, 0.1 to 2% by weight citric anhydride, 0.02 to 0.05% by weight vitamin C, 0.01 to 0.02% by weight grapefruit seed extract, 0.1 to 1% by weight sucralose, 30 to 60% by weight purified water Mixing to prepare a blend composition in the blender.

In the sterilization step (S50), the composition made in the blender is sterilized at 95 to 100 ° C. for 5 to 10 minutes, and then packaged according to the specifications of 100 ml. The packaging pouch or can is preferably sterilized in advance for sanitary treatment.

Hereinafter, the efficacy test of the present invention will be described. In order to verify the weight control efficacy of the experiments developed using the present invention, the mice fed high fat diet obesity-induced obesity for 6 weeks for each product, and then measured the body weight, body fat and lipid content and other products on the market. Comparison and analysis were made.

Experimental examples for verifying the efficacy are shown in Table 1. The unit in Table 1 is weight percent.

[Table 1]

ingredient Shiitake Mushroom Extract Seaweed Extract Dong-A Extract Apple Juice Concentrate Jujube concentrate Anhydrous Citric Acid Vitamin C Grapefruit Seed Extract Sucralose Purified water Experimental Example 1 10 3 20 5 3 0.1 0.08 0.02 0.2 58.6 Experimental Example 2 20 3 20 5 3 0.1 0.08 0.02 0.2 48.6 Experimental Example 3 30 3 20 5 3 0.1 0.08 0.02 0.2 38.6

The experimental animals were purchased from 48-week-old male ICR mice from Biogenomics (Biogenomics, Seoul, Korea). Mice were acclimated to solid diet for 1 week and then normal mass, high fat control group, high fat mushroom drink I (Experimental Example 1), high fat-mushroom drink II (Experimental Example 2), high fat-mushroom beverage III (Experimental Example) 3) The animals were divided into two groups: high fat-selling diet drink group, positive control group, and reared for 6 weeks. The environment of animal breeding room is kept at constant temperature with constant temperature (20 ± 2 ℃), humidity (50 ± 5%), 12 hour intervals (08: 00 ~ 20: 00), and animals are separated into two polycarbonate cages. Breeding. Here, the normal group received 11% of calories as fat based on AIN76, and the high fat control group received 40% of calories as fat. The high fat-positive control group fed high-fat diet diet drinks.

The basic diet used in this experiment was based on the dietary composition of AIN-76. The protein source was casein (Murray, UK), the carbohydrate source was corn starch (Xindongbang), and the fat source was corn oil (Cheil Sugar). Used. Obesity-induced people fed pig oil (17%, wt / wt) high in saturated fatty acids and corn oil (3%, wt / wt) at 40% of the calorie supply to supply essential fatty acids. The mushroom diet drink and the positive control drink, which is an experimental example of the present invention, was orally administered at a constant time every day based on the fact that a person drinks one bottle (100 mL) of product per day. Diet and drinking water are free to eat ( ad libitum ) and all experimental diets were refrigerated during the breeding period.

Body weight was measured once a week at a certain time, and dietary intake was measured at a certain time every day and then calculated by subtracting the remaining amount from the amount of salary. Animals were bred for 12 hours before sacrifice, anesthetized with ether, and fasted blood was collected from the inferior vena cava. Heparinized blood was centrifuged at 3,000 rpm (4) for 15 minutes to separate plasma and measured lipid content. Visceral fat (epidermis, abdomen, periphery, mesentery) of each experimental animal was extracted immediately after blood collection, rinsed several times with PBS (phosphate buffered saline) solution, and weighed by removing surface moisture.

Plasma triglycerides were measured using Asan kit according to the principle of color development using the enzyme method of McGowan et al. (1983). First, plasma triglyceride was decomposed into glycerol and fatty acid using lipoprotein lipase, and then transformed into L--glycerophosphate by adding ATP and glycerol kinase. When glycerophosphooxidase is added and reacted, H ₂ O ₂ is generated. After redox treatment with peroxidase and 4-amino antipyrin, the absorbance at 550 nm was measured and compared with the standard glycerol curve.

Plasma total cholesterol was quantified using the Asan kit for measuring total cholesterol using the enzyme method of Allain et al. (1974). Plasma cholesterol exists in two forms, free cholesterol (FC) and ester cholesterol (CE), so CE was converted to FC and fatty acids by cholesterol esterase to quantify both. The converted cholesterol and free cholesterol in plasma were converted to △ ⁴ -cholestenon by cholesterol oxidase, and the product and substrate H ₂ O ₂ were reacted with peroxidase, phenol, and 4-amino-antipyrine to obtain a red colorant. After absorbance at 500 nm was measured. Absorbance measurements were quantified by comparison with the cholesterol standard curve.

Lipids in liver tissues were extracted by Folch et al. (1957). Neutral lipid and cholesterol concentrations in liver tissues were quantified in the same manner as in plasma. First, 0.1 g of liver tissue was chopped and homogenized with 2 mL chloroform: methanol (2: 1) solution to extract tissue lipids. The extract was filtered through Whatman filter paper (No. 2), dried with nitrogen gas, and dissolved in 1 mL of the same extractant. Among them, 100 L of neutral lipid and total cholesterol were measured and dried again with nitrogen gas. Dissolved in ethanol. In the case of triglycerides, take 50L of this solution and add 0.65 mL of emulsion solution and 0.8 mL of enzyme solution, quantify it by the same enzyme reaction method as that of plasma neutral lipid assay.In the case of cholesterol, add 600 L of emulsion solution and 0.8 mL of enzyme solution to 100 L of ethanol solution. It was quantified in the same manner as the plasma total cholesterol assay. At this time, the emulsion was used by mixing 3 mM sodium cholate and 0.5% Triton X-100, of which sodium cholate is an emulsifying component, and Triton X-100 removes turbidity caused by the development of tissue lipids dissolved in ethanol. Play a role.

All the results from this experiment were the SPSS package program, one of the computer statistics programs. After the ANOVA test for the significance of the mean difference between the groups, the post hoc test between the multi-groups was tested at the level of P <0.05 or more by Duncan's multiple range test and the results were expressed with the standard error (S.E).

The experimental results of this experiment are as follows.

Effects of the mushroom diet drinks of the experimental example on the weight of obese mice induced by a high fat diet is shown in FIG. Looking at Figure 2 the weight of the experimental group before the experimental diet was similar. However, the effects of mushroom diet beverages at the end of 6 weeks were 8.7% for high fat-mushroom drink I (Experimental Example 1), 7.7% for high fat-mushroom drink II (Experiment 2), respectively, compared to the high fat group. High fat-mushroom beverage III (Experimental Example 3) showed weight loss effect of 10.6% and high fat-selling positive control product of 6.4%. As such, all the mushroom diet drinks can be seen that presenting anti-obesity drink functionality by significantly controlling the weight.

Effects of the mushroom diet drinks of the experimental example on the daily dietary intake of obese mice induced by a high fat diet is shown in FIG. Looking at Figure 3, the daily dietary intake was lower in the high-fat diet group than the normal group. It is believed that dietary intake was induced by the increase of calorie intake because the high-fat diet is higher in calorie density than the normal diet. The mushroom diet drink and supplement group had significantly higher dietary intake than the control group. As such, mushroom diet drinks were found to control body weight despite increasing dietary intake of obesity-induced mice with high fat diet.

The effect of the mushroom diet drinks of the experimental example on the weight of visceral fat of obese mice induced by a high fat diet is as shown in FIG. In general, visceral fat is known to be a major factor causing metabolic syndrome. Therefore, in this experiment, the effects of mushroom diet beverages on the change of visceral fat weight in dietary-induced obese mice showed that the high-fat group was higher than the normal group. The weight of visceral fat in the abdomen, mesentery and the kidneys was significantly increased. Therefore, high fat intake increased the total visceral fat weight by 1.5 times compared to the normal diet. In terms of visceral fat mass per g body weight, epididymal fat and abdominal fat were significantly reduced compared to the control group only in the mushroom diet drink group, but the total visceral fat weight was 32% for high fat-mushroom beverage I (Experimental Example 1) and high fat, respectively. -Mushroom beverage II (Experimental Example 2) was reduced by 24%, high fat-mushroom beverage III (Experimental Example 3) by 33%, high-fat products sold by other companies showed a 18% reduction effect. As described above, the mushroom diet beverages of the experimental example appeared to reduce visceral fat amount more effectively than the positive control group. In particular, it was evaluated that the visceral fat improvement effect of Experimental Example 1 and Experimental Example 3 was excellent.

The effect of the mushroom diet drinks of the experimental example on the triglyceride content in the plasma of obese mice induced by a high fat diet is shown in FIG. The plasma triglyceride content was significantly higher in the high fat control group by 36% than in the normal group, but it was 38%, 25%, and 26% in the high fat control group when supplemented with the experimental examples 1, 2, and 3, respectively. % And 10% decrease. In particular, in the case of Experiment 1, it was evaluated that the blood lipid lowering effect was the best.

Effects of the mushroom diet drinks of the experimental example on the total cholesterol content in the plasma of obese mice induced by a high fat diet is shown in FIG. The total cholesterol content in plasma also showed significant decreases of 22%, 14%, and 17% in Experimental Example 1, Experimental Example 2 and Experimental Example 3, respectively, compared to the high fat control group.

The effect of the mushroom diet drinks of the experimental example on the neutral lipid content in the liver tissue of obese mice induced by a high fat diet is shown in FIG. The triglyceride content in the liver tissue was significantly increased by 50% in the high fat control group compared to the normal group, and Experimental Example 1 showed a tendency to decrease compared to the high fat control group. On the other hand, Experimental Example 2 and Experiment 3 supplementation did not affect the neutral lipid content in the liver tissue increased by the high fat diet. Meanwhile, the content of neutral lipid in liver tissue of the commercial control product, which was a positive control group, was significantly higher than that of the high fat control group.

Effects of the mushroom diet drinks of the experimental example on the cholesterol content in the liver tissue of obese mice induced by a high fat diet is shown in FIG. The cholesterol content of liver tissue was also significantly higher in the high fat control group than in the normal group. In addition, all the mushroom diet supplement groups significantly improved the cholesterol content of liver tissue compared to the high fat control group. In contrast, the positive control product did not affect the cholesterol content in liver tissue.

 As described above, in the weight control efficacy evaluation of the mushroom diet beverages performed in this experiment, all diet drinks using mushrooms were significantly effective in weight control, and particularly, the effect of reducing visceral fat content was evaluated. In addition, considering the improvement of lipid content in plasma and liver tissue, the product is considered to be the best.

1 is a conceptual diagram of one embodiment of a method for producing a diet drink using shiitake mushrooms according to the present invention;

Figure 2 is the effect of mushroom diet drinks of the experimental example of the present invention on the weight of obese mice induced by a high fat diet,

3 is an effect of the mushroom diet drinks of the experimental example according to the present invention on the daily dietary intake of obese mice induced by high fat diet,

4 is an effect of the mushroom diet drinks of the experimental example according to the present invention on the weight of visceral fat of obese mice induced by high fat diet,

5 is an effect of the mushroom diet drinks of the experimental example according to the present invention on the plasma triglyceride content of obese mice induced by high fat diet,

6 is an effect of the mushroom diet drinks of the experimental example according to the present invention on the total cholesterol content in the plasma of obese mice induced by high fat diet,

7 is an effect of the mushroom diet drinks of the experimental example according to the present invention on the neutral lipid content in liver tissue of obese mice induced by high fat diet,

Figure 8 is the effect of the mushroom diet drinks of the experimental example according to the present invention on the cholesterol content in the liver tissue of obese mice induced by high fat diet.

Claims (5)

10 to 30% by weight of shiitake extract, 1 to 5% by weight of seaweed extract, 10 to 30% by weight of shiitake extract, 5 to 20% by weight of apple concentrate, 1 to 5% by weight of jujube concentrate, 0.1 to citric anhydride To 2% by weight, vitamin C 0.02 to 0.05% by weight, grapefruit seed extract 0.01 to 0.02% by weight, sucralose 0.1 to 1% by weight, purified water using shiitake mushrooms, characterized in that it comprises 30 to 60% by weight beverage. Shiitake mushroom extract manufacturing step of preparing shiitake mushroom extract by adding water to the dry shiitake mushroom at a ratio of 1: 1, and hot water extraction at low temperature; The seaweed extract manufacturing step of preparing a seaweed extract by adding water to the dry seaweed at a ratio of 1: 1 to extract hot water at low temperature, Dong-a extract manufacturing step of producing Dong-a extract by adding hot water at a low temperature by adding 1: 1 to Donghwa, 10 to 30% by weight of the shiitake mushroom extract, 1 to 5% by weight of the seaweed extract, 10 to 30% by weight of the shiitake extract, 5 to 20% by weight of apple concentrate, 1 to 5% by weight of jujube concentrate, anhydrous 0.1 to 2% by weight of citric acid, 0.02 to 0.05% by weight of vitamin C, 0.01 to 0.02% by weight of grapefruit seed extract, 0.1 to 1% by weight of sucralose, 30 to 60% by weight of purified water, to prepare a mixed composition Composition manufacturing step, Method for producing a diet beverage using shiitake mushroom, characterized in that it comprises a sterilization step of sterilizing the mixed composition at 95 to 100 ℃ for 5 to 10 minutes. 3. The method of claim 2, The shiitake mushroom production step is a diet drink manufacturing method using shiitake mushrooms, characterized in that to produce shiitake mushroom extract by filtering with a filter paper having a scale of 200 mesh by hot water extraction at a low temperature of 60 to 85 ℃ 2 to 3 hours . The method of claim 3, The manufacturing method of the dietary beverage using shiitake mushroom, characterized in that for preparing the seaweed extract by filtering hot water at a low temperature of 60 to 85 ℃ 2 to 3 hours and filtered with a filter paper having a scale of 200 mesh. 5. The method of claim 4, The extract preparation step of the Dong-a extract is a diet drink manufacturing method using shiitake mushrooms, characterized in that to prepare a Dong-a extract by filtering with a filter paper having a scale of 200 mesh by hot water extraction at a low temperature of 60 to 85 ℃.

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