KR101998694B1 - Sweet Rice Puffs Manufacturing Method Using Rice Syrup including Omija Extract And Omija Seed - Google Patents

Abstract

The present invention relates to a method for producing a crude oyster comprising the steps of: (S1) making a whey protein containing an Omija concentrate; (S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma; Step (S3) of obtaining a mixed omija concentrate obtained by simply mixing the raw oyster concentrate with the above-mentioned starch ; Pulverizing omija seed to obtain an omija seed powder (S4); A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate , which is a mixture of the above-mentioned starch and raw oomija concentrate; And a step (S6) of preparing ganjungjang by using agitated ocher seed meal containing omega seed powder. The present invention also relates to a method for producing ganoderma using an omelet concentrate and ocher seed powder containing omija seed powder.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a gangjeong using Omija concentrate and ozia seed powder,

The present invention relates to a method for producing a crude oyster comprising the steps of: (S1) making a whey protein containing an Omija concentrate; (S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma; Obtaining an Omija concentrate (S3); Pulverizing omija seed to obtain an omija seed powder (S4); A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate, which is a mixture of Jojong and Saimomija concentrate; And a step (S6) of preparing ganjungjang by using agitated ocher seed meal containing omega seed powder. The present invention also relates to a method for producing ganoderma using an omelet concentrate and ocher seed powder containing omija seed powder.

The present invention relates to a process for producing ganoderma using an omija concentrate and an omega seed powder.

Jochung has been used as a main ingredient to provide sweetness in dietary life since it has been used as a raw material for starch materials such as rice, glutinous rice, crude oil, sorghum and corn as a raw material and then prepared by soaking in malt water. And it is said that it is whitewashed that it is caught many times before it is tortured and it is hardened before it hardens.

It is presumed that the peanut including Jojung has been made since the 1600s, and it is one of the indispensable ingredients in the manufacturing process as well as the peat itself, as well as the oysters, gangjeongsu,

In particular, it can be said that it is an attempt to simultaneously obtain nutritional supplement and pharmacological effect through the use of sweet potato as a simple sweetener. In view of this, the sweet potato is not a simple sweetener, Is a food showing together.

However, for modern people, the preparation of zojang is considered to be a troublesome food which requires a lot of time and is being replaced by syrup using starch raw materials.

On the other hand, various studies are being carried out to enhance the nutritional and pharmacological superiority of Jochong through modernization of traditional foods and addition of ingredients.

As a known example, Korean Patent No. 385171 discloses a health supplement containing a roasted legume, a method for producing the same, and a method for manufacturing a crude extract using a Korean Patent Publication 2002-70030. The present invention relates to nutritional and pharmacological We are trying to improve our excellence.

These known examples have a common point in achieving the modernization of traditional foods, but the method of manufacturing the crude oil using the omija has not been disclosed, and the crude oil produced by simply saccharifying the rice has no taste other than the sweet taste.

In order to solve such disadvantages, a process for producing omija zoochiens by mixing water, malt and corn starch and heating the mixture at a low temperature by mixing the omija extract is disclosed in Korean Patent No. 10-1163823 .

However, the above-mentioned conventional method for producing omija orchidacea relates to a method for producing ochinacea using omija flesh and peel, rather than a method for producing ochija using omija seeds.

In this regard, the main ingredient in our body is usually lignan, which is a representative phytochemical that promotes metabolism and physiological activity, which helps to improve antioxidant, anti-inflammation, skin health and liver function It is known. Lignan is a kind of phytochemical, which protects the body from various microorganisms, insects and the like. In addition, it enters the human body and acts to suppress antioxidants and cell damage, thereby promoting health.

These lignans are only 80% in seeds and 20% in pulp or perilla. The seeds had only 20.24mg / g and the flesh had only 1.73mg / g. In the case of the seeds, it is 20.24mg / g when combined with histamine, high mythin A, hypericin N, and hesandrine C, and it is only 1.73mg / g in the pulp. Compared with the weight of seeds of pulp (0.1 g), the pulp weight was 0.0765 g and the seed weight was 0.0235 g.

In the meantime, when we eat Omija products, we eat only 20% of health-effective ingredients and 80% of them are abandoned. In other words, it proves that ingesting ingredients that are really useful to our body is difficult with conventional manufacturing methods. If you do not have a spicy and bitter taste, you should suspect that you are eating Omija properly.

Korean Registered Patent No. 385171 A health supplement containing a fish meal and a preparation method thereof " Korean Patent Laid-Open No. 10-2016-0036876 A method for producing sugarcane using Omija concentrate "

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above problems of the prior art.

Specifically, the present invention seeks for a suitable processing method of Omija, a health food that can be harvested yearly, and is intended for development as a food having a high added value.

In addition, the present invention provides a method for producing ganoderma using an Omija concentrate containing Omija seed powder as well as an Omija concentrate having an effective ingredient beneficial for health in Omija, and a jasmine containing Omija seed powder.

The technical objects to be achieved by the present invention are not limited to the above-mentioned problems, and other technical subjects not mentioned can be clearly understood by those skilled in the art from the following description. There will be.

In order to accomplish the above object, the present invention provides a method for manufacturing a gongju using an omija concentrate and an omija seed powder (S1); (S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma; Step (S3) of obtaining a mixed omija concentrate obtained by simply mixing the raw oyster concentrate with the above-mentioned starch ; Pulverizing omija seed to obtain an omija seed powder (S4); A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate , which is a mixture of the above-mentioned starch and raw oomija concentrate; And a step (S6) of preparing a ganjungjang by using the agitated ocher seed meal-containing seasonings.

The step (S4) of pulverizing the omija seed to obtain an omija seed powder comprises: an omija seed separation step (S4-1) of separating the seed from the omija seed; A freeze-drying or low-temperature drying method selection step (S4-2) for the separated omiza seeds; An execution step (S4-3) of executing the selected drying method; A pulverizing step (S4-4) of pulverizing dried omija seeds; And a step (S4-5) of obtaining pulverized and powdered Omija seed powder.

The step (S6) of producing the gongju using the agitated omega seed powder-containing seasonings comprises a soaking step (S6-1) in which the rice is dipped in water for about 12 hours; A step (S6-2) of grinding the rice minus moisture to form rice flour (S6-2); An addition step (S6-3) of adding and mixing a raw material and salt into the rice flour; A kneading step (S6-4) in which 200 ml of water is mixed with rice flour based on 1 kg of rice and kneaded; A step (S6-5) of fumigation of the dough by steam fumigation; A punching step (S6-6) of cutting the fried rice dough into a rice cake; A drying step (S6-7) of drying the rice cake to a thickness of 2 mm to 3 mm and drying; A pulverizing and sorting step (S6-8) of pulverizing the dried rice cake to select granules having a particle size of 2 mm to 5 mm; A storage step (S6-9) of sealing the selected granules and storing them in a low temperature shade for a predetermined period or longer; Frying step (S6-10); And mixing and drying (S6-11) a step of mixing the above-mentioned omega seed powder-containing starch with the above seeds of Kangjeong Seed, and shaping the dried seeds by using the rice cereal prepared by frying the granules with Kangjeong Seed, followed by drying.

As described above, according to the present invention, since the method of manufacturing the crude oil using the Omija concentrate according to the present invention requires more various applications industrially, it can provide a well-being snack using the Omija, which has a competitive advantage in the market.

It is to be understood that the technical advantages of the present invention are not limited to the technical effects mentioned above and that other technical effects not mentioned can be clearly understood by those skilled in the art from the description of the claims There will be.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart schematically showing a method for manufacturing gongju using an omija concentrate and an omega seed powder according to the present invention. Fig.
Fig. 2 is a flow chart showing a step of making a sweet potato containing an Omija concentrate.
3 is a flow chart showing the step of producing an Omija concentrate.
Fig. 4 is a flow chart showing the step of pulverizing Omija seed to obtain an Omija seed powder.
FIG. 5 is a flow chart showing a step of manufacturing a gongjeong using the agitated omega seed powder containing starch in the Gongzhong manufacturing method of FIG. 1. FIG.

Hereinafter, one preferred embodiment according to the present invention will be described in detail.

First, the method for preparing a crude oil using the Omija concentrate according to one embodiment of the present invention uses glutinous rice starch and omija.

Among the terms used in the present invention, immersion (immersion) refers to a step of immersing in water or other solution, and other terms are interpreted as applied to nutrition, food science, and the like.

Omiza used in the present invention has traditionally been widely used in food, beverage, and oriental medicine.

On the food side, omija was used as a coloring matter to make starch dashi or starch pieces and to color food.

In the aspect of oriental medicine, it cures the person's penalties in Donguibogam, regulates the symptoms of the semen, the modulation of the period, the symptoms affecting the neuropsychiatrist, The role of regulating the physiological function, especially the heart, liver, period, and type is good to take a person who is weak.

These omija have mysterious red color and refreshing sour taste, and the juice which concerns its color and taste becomes the material of various beverages and sweeteners.

The present invention uses the above-mentioned Omiza pulp, perilla, and Omija seed to obtain and use the concentrated liquid and powder.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart schematically showing a method for manufacturing gongju using an omija concentrate and an omega seed powder according to the present invention. Fig.

Referring to FIG. 1, a method of manufacturing a gongju using an omija concentrate and an omega seed powder according to the present invention comprises the steps of: (S1) making a tongue containing an omija concentrate; (S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma; Step (S3) of obtaining a mixed omija concentrate obtained by simply mixing the raw oyster concentrate with the above-mentioned starch ; Pulverizing omija seed to obtain an omija seed powder (S4); A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate , which is a mixture of the above-mentioned starch and raw oomija concentrate; And a step (S6) of preparing the ganjungjang by using agitated ocher seed meal-containing tonic solution.

Fig. 2 is a flow chart showing a step of making a sweet potato containing an Omija concentrate.

Referring to FIG. 2, step (S1) of preparing the crude oil containing the Omija concentrate is conducted by washing rice and immersing rice after washing (S1-1) in which the rice is immersed at 23 ° C to 25 ° C for 8 hours to 12 hours; After washing, filtering the immersed rice after godubap production steps for producing a godubap to increase (S1-2); Mixing step (S1-3) of the obtained hot pepper and malt mixed with 90% to 99% of the obtained hot pepper and 1% to 10% of malt ; Saccharification step (S1-4) of the resulting mixture which saccharifies the mixture obtained in the step (S1-3) at a temperature of 60 ° C to 70 ° C for 10 hours to 12 hours; And 70% to 95% of a sugar content of 60% to 70% and 65% to 70% of a sugar content obtained through a step of filtering the saccharified mixture in the step (S1-4) and heating the mixture at 100 ° C to 110 ° C to obtain a concentrated liquid. (5) to 30% of the concentrated osmium solution is heated and stirred at 90 to 95 캜, and the step (S1-5) of heating and stirring the condensed juice and omija concentrate containing the concentrated mixture of the glycated mixture .

3 is a flow chart showing a step of producing a raw oomija concentrate.

3, the step S2 of preparing the raw oomija concentrate comprises washing the omija and heating the omija solution for 10 hours to 12 hours at a temperature of 60 to 100 ° C to extract an omija solution S2 -1) ; Filtration step (S2-2) of the extracted Omija liquid to filter the extracted Omija liquid at 60 mesh to 80 mesh; And a step (S2-3) of obtaining an omija concentrate by heating the filtered omija solution to obtain an omija concentrate by heating under a temperature of 50 ° C to 80 ° C.

Here, the Schisandra concentrate is prepared by concentrating the raw Schizandra extract, Schisandra the raw extract by back grinding the raw Omija into the extraction vessel are prepared by adding hot water.

The step (S3) of obtaining the Omija concentrate is a simple mixing of the raw Omija concentrate with the starch, and can be performed manually or automatically.

Fig. 4 is a flow chart showing the step of pulverizing Omija seed to obtain an Omija seed powder.

As shown in FIG. 4, the step (S4) of grinding the omija seed to obtain an omija seed powder comprises a step (S4-1) of separating the seeds from the omija seed to separate the seeds from the omija seeds; A freeze-drying or low-temperature drying method selection step (S4-2) for the separated omiza seeds; An execution step (S4-3) of executing the selected drying method; A pulverizing step (S4-4) of pulverizing dried omija seeds; And a step (S4-5) of obtaining pulverized and powdered Omija seed powder.

The lyophilization is performed by freezing an aqueous solution or a material containing a large amount of water and depressurizing it to sublimate the ice to remove moisture to obtain a dried material. A solution or a material containing a large amount of water is frozen and depressurized to sublimate the ice to remove moisture to obtain a dried material.

The step (S5) of adding the Omija seed powder to the mixed Omija concentrate, which is a mixture of the seasoning and the raw Omija concentrate, may be performed manually or by a separate stirring device. A variety of stirring devices for stirring the liquid are already well known and any of these known stirrers may be used, and a detailed description thereof will be omitted.

The low-temperature drying is preferably performed at -5 ° C.

FIG. 5 is a flow chart showing a step of manufacturing a gongjeong using the agitated omega seed powder containing starch in the Gongzhong manufacturing method of FIG. 1. FIG.

As shown in FIG. 5, the step (S6) of preparing the gongju using the agitated shiitake containing omithia seed powder is carried out by a soaking step (S6-1) in which the rice is dipped in water for about 12 hours; A step (S6-2) of grinding the rice minus moisture to form rice flour (S6-2); An addition step (S6-3) of adding and mixing a raw material and salt into the rice flour; A kneading step (S6-4) in which 200 ml of water is mixed with rice flour based on 1 kg of rice and kneaded; A step (S6-5) of fumigation of the dough by steam fumigation; A punching step (S6-6) of cutting the fried rice dough into a rice cake; A drying step (S6-7) of drying the rice cake to a thickness of 2 mm to 3 mm and drying; A pulverizing and sorting step (S6-8) of pulverizing the dried rice cake to select granules having a particle size of 2 mm to 5 mm; A storage step (S6-9) of sealing the selected granules and storing them in a low temperature shade for a predetermined period or longer; Frying step (S6-10); And mixing and drying (S6-11) a method in which the rice seed prepared by frying the granulated rice is used as a seed for Kangjeong seed and the starch mixture containing the omija seed powder is mixed with the Kangjeong seed and dried.

The calling step (S6-1) is a step in which rice is soaked in water. It is appropriate to immerse rice in water for about 12 hours.

In the step of grinding (S6-2), rice is extracted from the so-called rice, and the rice in which the moisture is removed is finely ground twice or three times in a grinder to make rice flour.

The adding step (S6-3) is a step of putting the raw material and the salt into the rice flour and grinding them. The additives include pine needle, pumpkin, shrimp powder and pigment, which is to improve the taste, nutritional and functional properties of rice cereal and rice ganjang. Salt is to match the liver, and about 6g of rice is appropriate. Here, since the raw material is mixed before making the rice cake with rice flour, the addition of the raw material becomes very easy.

The kneading step (S6-4) is a step of adding water to the rice flour and kneading the rice flour. Water is 200 ml of water based on 1 kg of rice. On the other hand, in the kneading step (S6-4), a small amount of shochu can be added for alcohol fermentation of the dough. The amount of shochu is 30ml, based on 1Kg of rice, with an alcohol concentration of 22%.

Step S6-5 is a step of frying the kneaded rice dough or the kneaded dough of alcohol-fermented rice with steam for 20 to 30 minutes.

The punching step (S6-6) is a step of kneading the steamed rice dough and making a lump cake.

The drying step (S6-7) is a step of cutting a loaf cake into a size of 200g to 300g to make a thin rice cake slice of about 2mm to 3mm and drying it. The moisture content of the dried rice cake slice is suitably about 15% to 16%.

The grinding and sorting step (S6-8) is a step of pulverizing dried rice cake slices and selecting grains having a particle size of 2 mm to 5 mm. In addition, pellets smaller than 2 mm in size should be used again when rice flour is ground. The pulverized granules as described above have various sizes and shapes.

The storing step (S6-9) is a step of sealing the selected granules and storing them in a low temperature shade for a predetermined period or more. In general, the distribution of the moisture content is slightly different in each granule or in one of the granules themselves, and the distribution of the moisture content becomes uniform throughout while the granules are stored in the storage step (S6-9). Further, in the storage step (S6-9), the granules are aged while the granules are stored. Therefore, the storage period of the selected granules is preferably one week or more.

In the frying step (S6-10) in which the grains are fried, the grains may be fried by frying or spreading the grains in the oil, or by a method of frying the grains by mixing with the sand.

The method of manufacturing a gongju using an omija concentrate and an omega seed powder according to the present invention is characterized in that, between the kneading step (S6-4) and the growing step (S6-5), the rice dough mixed with soju is stirred at room temperature 20 ° C) for 1 hour to 2 hours.

The gangjeong prepared by the method of the present invention can be used in a method of manufacturing gongjing using the omija concentrate of the present invention and the oyster seed powder containing omija seed powder. Preferably, the omija seed powder is less than 1% Is preferably 0.6% or less, and the seasoning is preferably 3% or more.

The use of the omega concentrate of the present invention and omija seed powder is widely applied to various fields such as a relief, a gangjeong, a crunch, a tart, a cookie, or a cookie so as to protect the body of a person who consumes it and to improve health have.

Hereinafter, Examples 1 and 2 embodying the present invention are described with reference to Examples 1 and 2, which are implemented by the method of manufacturing gongjing using the Omija concentrate and the ozia seed powder-containing starch, We compare Gangjeong with comparative examples and examine the effect of the comparison.

Example 1, which prepared gangjeong according to the method of manufacturing gangjeong using the omelet concentrate of the present invention and omelet containing the omelet seed powder, Comparative Example 1 in which gangjeong was prepared by using only the rice and the oyster, and rice gang Was prepared and the components thereof were shown in Table 1 below.

division rice(%) Chochung (%) Omija concentrate (%) Omija seed powder (%) Example 1 96.51% 2.9% 0.4% 0.99% Comparative Example 1 96.9% 3.1% - - Comparative Example 2 96.3% 3.2% 0.5% -

As shown above, Example 1 according to the present invention further contains Omija concentrate and Omija seed powder component as compared with Comparative Example 1, and further contains Omija concentrate component as compared with Comparative Example 2.

Therefore, Example 1 according to the present invention contains Omija concentrate and Omija seed powder components as compared with Comparative Example 1, so that the Omija concentrate component can feel Omija flavor and flavor, Compared with the Comparative Example 2, it contains more ingredients of Omija seed powder, which promotes metabolism and physiological activity and has antioxidative, anti-inflammatory, skin health and liver function improving effects.

Example 1, which prepared gangjeong according to the method of manufacturing gangjeong using the omelet concentrate of the present invention and omelet containing the omelet seed powder, Comparative Example 1 in which gangjeong was prepared by using only the rice and the oyster, and rice gang Was prepared and the components thereof were shown in Table 2 below, respectively.

division rice(%) Chochung (%) Omija concentrate (%) Omija seed powder (%) Example 1 96.62% 2.8% 0.3% 0.88% Comparative Example 1 96.8% 3.2% - - Comparative Example 2 96.1% 3.3% 0.6% -

As shown above, Example 2 according to the present invention further contains Omija concentrate and Omija seed powder components as compared with Comparative Example 1, and further contains Omija concentrate components as compared with Comparative Example 2. [

In Example 2 of the present invention, the concentration of crude extract and omija concentrate is 0.1% smaller and that of omija seed powder is 0.11% smaller than that of Example 1 according to the present invention.

Nevertheless, Example 2 according to the present invention is able to feel the aroma and flavor of Omija as well as the effect of Example 1 according to the invention, and also promotes metabolism and physiological activity, and also provides antioxidative, anti-inflammatory, And has an effect of improving the function.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, will be. Accordingly, the true scope of the present invention should be determined only by the appended claims.

S1: Step of making tideland containing Omija concentrate
S2; A step of preparing a raw oomija concentrate instead of sugar for flavor and flavor
S3: step of obtaining an Omija concentrate
S4: crushing omiza seed to obtain an omija seed powder
S5: The step of adding the Omija seed powder to the mixed Omija concentrate, which is a mixture of Chojung and raw Omija concentrate, and stirring
S1-1: washing rice and immersing it at 23 to 25 DEG C for 8 to 12 hours
S1-2: Washing and filtration of immersed rice, and then adding rice bran to make rice cake
S1-3: mixing 90% to 99% of the obtained hot pepper with 1% to 10% of malt
S1-4: Saccharification of the mixture obtained in step (S1-3) at a temperature of 60 ° C to 70 ° C for 10 hours to 12 hours
S1-5: a step of heating and stirring the concentrated liquid of Chojung and Omiza
S5-1: Step of washing and heating the omiza
S5-2: filtration of the extracted osmotic fluid
S5-3: A step of obtaining an Omija concentrate by heating the filtered omiza solution at a temperature of 50 ° C to 80 ° C
S6: Step of preparing ganjang using agitated omelet seed powder
S4-1: Separation step of Omija separating seed from Omija seed
S4-2: Selection step of freeze-drying or low-temperature drying method for isolated omiza seeds
S4-3: execution step for executing the selected drying method
S4-4; Crushing step to crush dried omija seeds
S4-5: obtaining step to obtain pulverized and powdered Omija seed powder
S6-1: Calling step by soaking rice in water for about 12 hours
S6-2: Step of crushing the rice without water to make rice flour
S6-3; Adding step to mix rice flour with additives and salt
S6-4: Dough stage in which 200ml of water is mixed with rice flour based on 1Kg of rice and kneaded
S6-5: Step by step to fry dough by steam fumigation
S6-6: Punching step to make fried rice dough
S6-7: a drying step of drying the rice cake to a thickness of 2 mm to 3 mm
S6-8: crushing and selecting step of pulverizing dried rice cakes to select granules having a particle size of 2 mm to 5 mm
S6-9: Storing the selected granules for a certain period of time in a shade of low temperature by sealing
S6-10: Frying stage
S6-11: Mixing molding and drying step in which the rice cereal prepared by frying the grains is mixed with the above-mentioned omega seed powder-containing starch,

Claims (3)

A step (S1) of making an orange juice containing an Omija concentrate;
(S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma;
Step (S3) of obtaining a mixed omija concentrate obtained by simply mixing the raw oyster concentrate with the above-mentioned starch ;
Pulverizing omija seed to obtain an omija seed powder (S4);
A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate , which is a mixture of the above-mentioned starch and raw oomija concentrate; And
And a step (S6) of producing ganjungjang by using agitated omelet seed powder containing oyster seed powder ,
The step (S4) of pulverizing the omija seed to obtain an omija seed powder,
Separation of Omija seeds (S4-1) to separate seeds from Omija;
A freeze-drying or low-temperature drying method selection step (S4-2) for the separated omiza seeds;
An execution step (S4-3) of executing the selected drying method;
A pulverizing step (S4-4) of pulverizing dried omija seeds;
(S4-5) of obtaining pulverized and pulverized omithi seed powder,
Characterized in that freeze-drying is selected for the separated omiza seeds in the freeze-drying or low-temperature drying method selection step (S4-2) for the separated omiza seeds. Way. delete The method according to claim 1,
The step (S6) of producing the gongju using the agitated ozona seed powder-
A step (S6-1) in which rice is dipped in water for about 12 hours;
A step (S6-2) of grinding the rice minus moisture to form rice flour (S6-2);
An addition step (S6-3) of adding and mixing a raw material and salt into the rice flour;
A kneading step (S6-4) in which 200 ml of water is mixed with rice flour based on 1 kg of rice and kneaded;
A step (S6-5) of fumigation of the dough by steam fumigation;
A punching step (S6-6) of cutting the fried rice dough into a rice cake;
A drying step (S6-7) of drying the rice cake to a thickness of 2 mm to 3 mm and drying;
A pulverizing and sorting step (S6-8) of pulverizing the dried rice cake to select granules having a particle size of 2 mm to 5 mm;
A storage step (S6-9) of sealing the selected granules and storing them in a low temperature shade for a predetermined period or longer;
Frying step (S6-10); And
And a step (S6-11) of mixing and molding the rice seeds prepared by frying the granulated rice with the Kangjeongseong seeds by mixing the oily seeds containing the omija seed powder and drying the mixture, followed by drying (S6-11). Production method of ganoderma using ozia seed powder containing.

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