KR101864833B1

KR101864833B1 - Method for producing Lentinula edodes mixed tea beverage and Lentinula edodes mixed tea beverage produced by the same method

Info

Publication number: KR101864833B1
Application number: KR1020170009834A
Authority: KR
Inventors: 이기욱; 주현숙
Original assignee: 주식회사 다사랑 농업회사법인
Priority date: 2017-01-20
Filing date: 2017-01-20
Publication date: 2018-06-05

Abstract

The present invention relates to a method for producing a shiitake mixed tea beverage and a shiitake mixed tea beverage produced by the method. The method comprises the steps of: (a) drying sliced shiitake and roasting the same; (b) vapor-heat-treating Euchresta japonica and Canavalia gladiate; (c) drying the vapor-heat-treated Euchresta japonica and Canavalia gladiate and roasting the same; (d) roasting barley; and (e) extracting a mixture of the shiitake prepared in the step (a), the Euchresta japonica and Canavalia gladiate prepared in the step (c), and the barley prepared in the step (d) using hot water. The shiitake mixed tea beverage of the present invention removes a unique odor of the material, and enhances palatability with a delightful taste.

Description

TECHNICAL FIELD The present invention relates to a method for producing a mushroom mixed tea beverage and a mushroom mixed tea beverage produced by the method,

(A) preparing dried shiitake after roasting; (b) heat treating the soybean and longevity beans respectively; (c) drying and preparing roasted soybean and longevity soybeans treated with the heat of step (b), respectively; (d) roasting and preparing barley; And (e) hot water extraction of the mixture of the mushroom prepared in the step (a), the soybean koji prepared in the step (c), and the barley prepared in the step (d) To a process for producing a mushroom mixed tea beverage and a mushroom mixed tea beverage produced by the process.

The mushroom is a mushroom belonging to the genus Mushroom and the mushroom of the wrinkle mushroom of the basidiomycetes. It is a wood-borne fungus that parasitizes in broad-leaved trees such as oak in the temperate region from spring to autumn, and it becomes a single life or a plant in a wood stump and a stump of a broad-leaved tree. It has been widely used for edible purposes with agriculture for a long time, and it is one of the most active mushrooms that are artificially cultivated commercially. Shiitake mushroom has been used as a good medicine besides edible oil for a long time. It has recently been found that it has anticancer and antihypertensive action, and it is excellent in decomposition of wood, so that the pulp industry wastewater purification and livestock waste remediation industry are getting higher value. Artificial cultivation is active in the production of lumber using oak, oak, and sawdust or rice straw. However, it has not been put to practical use due to problems of quality and cultivation time of mushroom. Optimum cultivation temperature is 22 ~ 26 ℃ and humidity is around 70%.

It is easy to get around and the price is so cheap that the elevation that we often climb on our table is as nutritious as it has been known since ancient times. In 'Dongbok-bok' and 'Hoseok-gangmok', it is said that 'It strengthens the flame and does not feel hunger, it fixes the air and helps the blood circulation'. It also cleanses the blood and stimulates appetite. When you cook pork, it absorbs better.

Guoheilan has a characteristic of lowering cholesterol level, which is good for patients with hypertension and heart disease. Retinans in the altitude are also powerful anticancer substances that activate the immune system. Therefore, not only cancer, but also viral diseases such as colds, hypertension and diabetes are effective.

The altitude is rich in various minerals and vitamins, and fiber helps digestion of stomach and small intestine, which is good for obesity, diabetes, heart disease and liver disease. It is also good for growing children because it is rich in protein, calcium, phosphorus and iron, Vitamin D which strengthens the bones, vitamins B essential for hematopoiesis, and elletathenine which helps blood metabolism. The sun-dried elevation is two times more nutritious than the green leaf, especially vitamin D, which helps calcium absorption, strengthening it and preventing osteoporosis.

As described above, the elevation is rich in a peculiar taste, aroma, functional material, amino acid, vitamin and mineral, but the flavor is strong.

Canavalia gladiata is a perennial vine plant with soybean which blooms from June to July, and has fruit pods from August to October and fruit ripens in late autumn. The southern part of Korea is suitable for cultivation. Especially, the soybean contains urease, hemagglutinin, canavanine, CG-I (canavalia gibberellin I) and II in the tropical region of Southeast Asia. In folk remedies, soybeans are known to be effective for hiccups, sinusitis, rhinitis, pertussis, and schizophrenia. In Japan, they are used for rhinitis, toothache, dental pyrogenesis, eczema, swelling, lumps and inflammatory diseases. It has been introduced as a health supplement in Korea by fermenting soybean fermented in China and has been introduced as a health supplement in Japan. In Japan, it is sold as a health tea product made by combining plantain oil, yulmu, yamuchi,

As a prior art of known tea beverages, Korean Patent No. 1007143 discloses a tea beverage preparation method in which a lotus leaf, a marjoram, yulmu, and a dermis are contained. In Korean Patent No. 1467269, a tea beverage However, this method is different from the method for producing a mushroom mixed tea beverage of the present invention.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a tea beverage having excellent taste and purity, The present inventors have developed a functional tea beverage using the shiitake mushroom having excellent antioxidative activity such as DPPH radical scavenging ability as a main ingredient while containing a large amount of the phenolic compound as a substance of the active ingredient.

In order to solve the above-described problems, the present invention provides a method for preparing a shiitake, comprising: (a) preparing shredded shiitake after drying; (b) heat treating the soybean and longevity beans respectively; (c) drying and preparing roasted soybean and longevity soybeans treated with the heat of step (b), respectively; (d) roasting and preparing barley; And (e) hot water extraction of the mixture of the mushroom prepared in the step (a), the soybean koji prepared in the step (c), and the barley prepared in the step (d) To a mushroom mixed tea beverage.

The present invention also provides a mushroom mixed tea beverage produced by the above method.

The mushroom mixed tea beverage according to the present invention has excellent DPPH radical scavenging ability and nitrite scavenging ability by removing a peculiar odor of a material, improving palatability due to its soft and mild taste, increasing functionality, containing a large amount of phenol compounds, So that a more preferable tea beverage can be provided.

1 is a diagram illustrating a process for producing a mushroom tea beverage according to the present invention.

In order to achieve the object of the present invention,

(a) preparing dried shiitake and frying it;

(b) heat treating the soybean and longevity beans respectively;

(c) drying and preparing roasted soybean and longevity soybeans treated with the heat of step (b), respectively;

(d) roasting and preparing barley; And

(e) hot water extraction of a mixture of mushrooms prepared in step (a), soybean koji prepared in step (c), and barley prepared in step (d). The present invention provides a method for producing a mushroom mixed tea beverage.

In step (a) of the present invention, the cut mushroom is preferably dried at 45 to 55 ° C for 10 to 14 hours, then roasted at 130 to 170 ° C for 2 to 4 minutes More preferably, the cut mushroom is dried at 50 ° C for 12 hours and then roasted at 150 ° C for 3 minutes. The pretreatment of shiitake mushrooms under the above conditions does not impair the nutritional characteristics and flavor of the shiitake mushrooms and removes the unique odor of shiitake mushrooms and further improves the flavor of the shiitake mushrooms. Could.

In addition, in the method for producing a mushroom mixed tea beverage of the present invention, the step (b) may preferably treat the soybean and longevity beans respectively at 90 to 110 ° C for 1 to 3 minutes, Preferably, soybean and longevity soybeans can be subjected to two-step heat treatment at 100 DEG C for 2 minutes each. The extraction yield of the soybean paste and the longevity soybean is high when the extract is extracted under the above conditions. However, when the heat treatment condition is out of the above range, there is a problem that the taste index and the content of the effective ingredient are decreased.

In step (c) of the method of manufacturing a mushroom mixed tea beverage according to the present invention, preferably, the dried bean curd and longevity bean are dried at 45 to 55 ° C for 10 to 14 hours and then heated at 130 to 170 ° C Roasted for 2 to 4 minutes. More preferably, the fermented soybeans and longevity soybeans can be dried at 50 ° C for 12 hours and roasted at 150 ° C for 3 minutes. Soybean and longevity soybeans treated with the heat treatment were subjected to hot air drying under the same conditions as above, so that they could be prepared as beans having adequate moisture content for the roasting process. In addition, roasting was carried out under the same conditions as above to prepare soybeans having improved flavor and taste.

Further, in the method for producing a mushroom mixed tea beverage according to the present invention, the step (d) may be preferably prepared by roasting the barley at 130 to 170 ° C for 2 to 4 minutes, more preferably at 150 ° C For 3 minutes. If the roasting temperature is less than the above range, the roasting time is prolonged and the poor taste does not survive. If the roasting temperature exceeds the above range, the raw material is partially carbonized to lower the quality of tea beverage, There is a problem.

In addition, in the method for producing a mushroom mixed tea beverage of the present invention, the mixing in the step (e) is preferably carried out by mixing 55 to 65 parts by weight of mushroom, 12 to 18 parts by weight of soybean mash, 8 to 12 parts by weight and 12 to 18 parts by weight of barley may be mixed. More preferably, the mixture is mixed preferably with 60 parts by weight of mushroom, 15 parts by weight of soybean koji, 15 parts by weight of barley can be mixed. The tea beverage prepared by mixing with the above mixing ratio has a good taste and flavor of mushroom, bean and barley, and has a high degree of preference, thus providing a tea drink that meets the taste of consumers.

In addition, in the method for producing a mushroom mixed tea beverage of the present invention, the extraction in step (e) may be performed by hot water extraction at 90 to 100 ° C for 2 to 4 minutes, more preferably at 95 ° C to 3 Min for hot water extraction. Extracting under the above conditions was able to extract tea beverage with taste and flavor of materials well and not tough, and having clean taste.

The method for producing a mushroom mixed tea beverage of the present invention, more specifically,

(a) drying shredded mushrooms at 45 to 55 ° C for 10 to 14 hours, and then roasting at 130 to 170 ° C for 2 to 4 minutes to prepare;

(b) digesting soybean and longevity soybeans 1 to 3 times at 90 to 110 ° C for 1 to 3 minutes;

(c) drying the kojong and longevity beans subjected to the heat treatment in step (b) at 45 to 55 ° C for 10 to 14 hours and then roasting at 130 to 170 ° C for 2 to 4 minutes;

(d) roasting and preparing barley at 130 to 170 ° C for 2 to 4 minutes; And

(e) 55 to 65 parts by weight of the mushroom prepared in the step (a), 12 to 18 parts by weight of the soybean koji prepared in the step (c), 8 to 12 parts by weight of the longevity soybean, and (d ), And 12 to 18 parts by weight of the prepared barley, followed by hydrothermal extraction at 90 to 100 ° C for 2 to 4 minutes,

More specifically,

(a) drying the shredded mushroom at 50 DEG C for 12 hours and then roasting at 150 DEG C for 3 minutes;

(b) digesting soybean and longevity soybeans two times at 100 DEG C for 2 minutes each;

(c) drying the soybean seeds and longevity soybean which have been subjected to the heat treatment at step (b) for 12 hours at 50 ° C and roasting them at 150 ° C for 3 minutes;

(d) roasting and preparing barley at 150 DEG C for 3 minutes; And

(e) 60 parts by weight of the mushroom prepared in the step (a), 15 parts by weight of the soybean koji prepared in the step (c), 10 parts by weight of the longevity bean and 10 parts by weight of the barley 15 , And then subjecting the mixture to hydrothermal extraction at 95 DEG C for 3 minutes.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example 1: Shiitake mushroom tea drink (shiitake mushroom + soybean + Longevity bean + barley )

(1) After washing the harvested shiitake, it was cut into chips of about 1 cm and then hot-air dried at 50 ° C for 12 hours.

(2) The hot-air dried mushrooms were roasted at 150 DEG C for 3 minutes using a scraper.

(3) Soybean and longevity soybeans were cut to a thickness of about 1 cm and then subjected to two-time heat treatment at 100 ° C for two minutes.

(4) The soybean and longevity soybean treated with the above heat treatment was hot-air dried at 50 ° C for 12 hours and roasted at 150 ° C for 3 minutes.

(5) The barley was roasted at 150 ° C for 3 minutes using a scraper.

(6) The shiitake prepared in the above step (2), the soybean liquor prepared in the step (4) and the barley prepared in the step (5) were mixed at a weight ratio of 60: 15: 10: 15, The mixture was subjected to hot extraction at 95 DEG C for 3 minutes to prepare tea beverages.

Comparative Example 1: Shiitake mushroom tea drink (shiitake mushroom + soybean + barley)

(3) The soybean curd was cut into a thickness of about 1 cm and then heated twice at 100 ° C for 2 minutes.

(4) The soybean paste was heat-dried at 50 ° C for 12 hours, and roasted at 150 ° C for 3 minutes.

(5) The barley was roasted at 150 ° C for 3 minutes using a scraper.

(6) The shiitake prepared in the step (2), the soybean koji prepared in the step (4) and the barley prepared in the step (5) were mixed at a weight ratio of 60:25:15, The tea beverage was prepared by hot water extraction for 3 minutes.

Comparative Example 2: shiitake tea drink (shiitake mushroom + soybean + brown rice)

(5) Brown rice was roasted at 150 ° C for 3 minutes using a separator.

(6) The shiitake prepared in step (2), the soybean curd prepared in step (4) and the brown rice prepared in step (5) were mixed at a weight ratio of 60:25:15, The tea beverage was prepared by hot water extraction for 3 minutes.

Comparative Example 3: Shiitake mushroom tea drink (shiitake mushroom + Longevity bean + Barley)

(3) The longevity soybean was cut into a thickness of about 1 cm and then heated twice at 100 ° C for 2 minutes.

(4) The liquefied soybeans were subjected to hot-air drying at 50 ° C for 12 hours, followed by roasting at 150 ° C for 3 minutes.

(5) The barley was roasted at 150 ° C for 3 minutes using a scraper.

(6) The mushroom prepared in step (2), the liquor beans prepared in step (4) and the barley prepared in step (5) were mixed at a weight ratio of 60:25:15, For 3 minutes to prepare tea beverages.

Example 1: Determination of total phenolic compound content in tea beverages

The total phenolic compound content was analyzed according to the Folin-Denis method. The prepared tea beverage was diluted to a concentration of 1/10 to prepare a sample. To 1 mL of the sample solution, add 3 mL of distilled water, add 1 mL of Folin &Ciocalteau's phenol reagent, and mix in a shaking bath at 27 ° C . After 5 minutes, 1 mL of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.

Total phenolic compound content in tea beverages (ppm) sample Total Phenol Content (ppm) Catechin Chlorogenic acid Tannic acid Production Example 1 71.2 ± 1.1 118.6 ± 2.6 86.5 ± 1.8 Comparative Example 1 68.4 ± 1.2 112.1 + 1.7 80.4 ± 1.2 Comparative Example 2 65.9 ± 2.0 108.3 ± 2.9 77.9 ± 2.0 Comparative Example 3 62.5 ± 3.4 105.2 ± 1.6 75.4 ± 2.1

The total phenolic compound content of tea beverages is shown in Table 1. As can be seen in Table 1, the total phenol content of Preparation Example 1 was the highest at 118.6 ppm for chlorogenic acid and then 112.1 ppm for Comparative Example 1. Therefore, tea beverage made with soybean, barley and longevity soybean showed high total phenolic compound contents in the production of mixed mushroom tea, and the trend was similar for catechin and tannic acid.

Example 2: Total flavonoid content of tea drink

The total flavonoid content was measured by diluting tea beverage to 1/10 concentration, and 1.0 mL of the sample was taken in a test tube and mixed with 10 mL of diethylen glycol. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.

Total flavonoid content of tea drink sample Total flavonoid content (ppm) Production Example 1 13.6 ± 0.2 Comparative Example 1 13.6 ± 0.2 Comparative Example 2 13.2 ± 0.4 Comparative Example 3 12.6 ± 0.1

The total flavonoid content of tea beverages is shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 and Comparative Example 1 was the highest at 13.6 ppm, followed by that of Comparative Example 2 at 13.2 ppm, but there was no significant difference.

Example 3: Tea drinks DPPH Radical Scatters

Antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability of tea drink (%) sample DPPH radical scavenging ability (%) 62.5 125 250 500 1000 IC ₅₀ Production Example 1 8.3 ± 0.4 25.6 ± 0.6 33.4 ± 0.3 48.2 ± 0.2 67.8 ± 1.0 702.5 Comparative Example 1 7.5 ± 0.3 24.7 ± 0.5 31.8 ± 0.3 45.4 ± 0.2 60.9 ± 0.4 821.0 Comparative Example 2 4.3 ± 0.2 17.8 ± 0.3 24.7 ± 0.3 36.7 ± 0.2 51.9 ± 0.4 963.4 Comparative Example 3 7.2 ± 0.2 19.2 ± 0.2 26.7 ± 0.2 40.2 ± 0.6 53.4 ± 0.3 924.5

The results of DPPH radical scavenging of tea beverages are shown in Table 3 above. DPPH radical scavenging activity of Preparation Example 1 was the highest at 67.8% at 1000 ppm of the extract, followed by the activity of 60.9% at Comparative Example 1. On the other hand, Comparative Example 2 showed the lowest activity as 51.9%. Therefore, it was shown that DPPH radical scavenging activity of tea drink made with soybean, barley and longevity soybean was high in antioxidative activity in the production of mixed mint tea.

Example 4: Nitrite of tea beverages Scatters exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO ₂ and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of tea drink (%) sample Nitrite scavenging ability (%) Production Example 1 68.4 ± 0.5 Comparative Example 1 63.4 ± 0.6 Comparative Example 2 60.9 ± 0.7 Comparative Example 3 61.2 ± 0.5

The nitrite scavenging activity of the tea beverage is shown in Table 4 above. As can be seen in Table 4, the nitrite scavenging activity of Preparation Example 1 was the highest at 68.4% at 1,000 ppm of the extract, and the activity of Comparative Example 1 was then as high as 63.4%. On the other hand, Comparative Examples 2 and 3 were 60.9% and 61.2%, respectively, which were relatively lower than those of Preparation Example 1. As a result, it was found that the antioxidant activity of tea beverage made with mung bean, longevity soybean and barley added to mushroom was high in comparison with nitrite scavenging ability analysis.

Example 5: Sensory evaluation of tea beverages according to kinds of ingredients

The sensory test was carried out on 50 adult males and females, tasting the tea beverages of Preparation Example 1 and Comparative Example, and discriminating the color, flavor, taste, and general preference degree from 1 point: very bad, 2 points: worse, 3 points: , 4 points: good, and 5 points: very good.

Sensory evaluation of tea drinks according to the type of material sample color incense flavor Comprehensive preference map Production Example 1 4.3 ± 0.2 4.6 ± 0.2 4.7 ± 0.1 4.6 ± 0.1 Comparative Example 1 4.1 ± 0.1 4.2 ± 0.1 4.3 ± 0.1 4.2 ± 0.1 Comparative Example 2 3.8 ± 0.3 4.1 ± 0.1 4.0 ± 0.2 4.0 ± 0.3 Comparative Example 3 4.2 ± 0.2 4.2 ± 0.1 4.2 ± 0.1 4.2 ± 0.2

As shown in Table 5, according to the present invention, tea beverages of Preparation Example 1 among the tea beverages of Production Example 1 and Comparative Examples showed higher scores in all items than the tea beverages of Comparative Examples, It was found that the tea beverage made by adding soybean, soybean, and barley to shiitake mushroom has the highest palatability and merchantability.

Example 6: Sensory evaluation of tea beverage according to ingredients ratio

The tea beverage prepared according to the method of Preparation Example 1, the tea beverage prepared by the method of Production Example 1, (6) the tea beverage prepared by varying the blending ratio of the shiitake mushroom, soybean koji, 5) was subjected to a sensory test by the method of Example 5.

Sensory evaluation of tea beverage according to ingredients ratio Shiitake mushrooms: soybean: longevity beans: barley color incense flavor Comprehensive preference map Production Example 1 (60: 15: 10: 15) 4.3 ± 0.2 4.6 ± 0.2 4.7 ± 0.1 4.6 ± 0.1 Comparative Example 4 (80: 10: 5: 5) 4.1 ± 0.1 4.2 ± 0.1 4.3 ± 0.1 4.2 ± 0.1 Comparative Example 5 (40: 25: 5: 30) 3.8 ± 0.3 4.1 ± 0.1 4.0 ± 0.2 4.0 ± 0.3

As shown in Table 6, tea drinks prepared by adding shiitake mushroom, soybean paste, longevity bean and barley at a weight ratio of 60: 15: 10: 15 as in Preparation Example 1 had the highest score in flavor, taste, Respectively.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims

(a) preparing dried shiitake and frying it;
(b) heat treating the soybean and longevity beans respectively;
(c) drying and preparing roasted soybean and longevity soybeans treated with the heat of step (b), respectively;
(d) roasting and preparing barley; And
(e) 55 to 65 parts by weight of the mushroom prepared in the step (a), 12 to 18 parts by weight of the soybean koji prepared in the step (c), 8 to 12 parts by weight of the longevity soybean, and (d ) Step (12-18 parts by weight) of the prepared barley is subjected to hydrothermal extraction to prepare a mixed mushroom tea.

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The method according to claim 1,
(a) drying shredded mushrooms at 45 to 55 ° C for 10 to 14 hours, and then roasting at 130 to 170 ° C for 2 to 4 minutes to prepare;
(b) digesting soybean and longevity soybeans 1 to 3 times at 90 to 110 ° C for 1 to 3 minutes;
(c) drying the kojong and longevity beans subjected to the heat treatment in step (b) at 45 to 55 ° C for 10 to 14 hours and then roasting at 130 to 170 ° C for 2 to 4 minutes;
(d) roasting and preparing barley at 130 to 170 ° C for 2 to 4 minutes; And
(e) 55 to 65 parts by weight of the mushroom prepared in the step (a), 12 to 18 parts by weight of the soybean koji prepared in the step (c), 8 to 12 parts by weight of the longevity soybean, and (d ), And 12 to 18 parts by weight of the prepared barley, followed by hot water extraction at 90 to 100 ° C for 2 to 4 minutes.

A mushroom mixed tea beverage produced by the method of claim 1 or 3.