KR102006335B1 - Antioxidant activity intensified granule tea with composition of fruiting body of Hericium erinaceum and hot water extract of Phellinus linteus - Google Patents

Abstract

The present invention relates to a method for preparing a granular tea having an antioxidant function enhanced by using woody mud mushroom and mushroom mushroom as active ingredients.
According to various embodiments of the present invention, it is possible to produce a granular tea only by mixing a concentrate of a hot-water extract of a Japanese mushroom powder and a woody mud mushroom without using a separate additive such as fructose, which induces granulation, can do.
In addition, the thus-produced granular tea not only improves the flavor and taste, but also significantly enhances the content of polyphenol and beta-glucan, thereby remarkably enhancing antioxidative function.

Description

TECHNICAL FIELD [0001] The present invention relates to an antioxidant activity-enhancing granular tea comprising a woody mud mushroom and a green mushroom as active ingredients,

The present invention relates to a method for preparing a granular tea having an antioxidant function enhanced by using woody mud mushroom and mushroom mushroom as active ingredients.

Hericium erinaceum (HE) has long been used as edible and medicinal mushroom in the Aphyllophorales, Coriella mushrooms and Hericeaceae. It is known that the medicinal effect against mushroom is effective for anti-inflammatory, anti-cancer, immune function promotion, gastric ulcer, duodenal ulcer, chronic enteritis, gastritis and esophagitis. Especially, the chemical structure of nerve growth factor (NGF), which is effective for regeneration and dementia of central nervous system, has been studied and various dementia treatment apparatuses have been studied.

Situ mushroom is called "mushroom wild ginseng" and has a vigorous and pharmacological activity and generally refers to woody mud mushroom (scientific name: Phellinus linteus). The woody mud mushroom (Pelinus linteus) is a perennial mushroom of the very rare mushroom species which grows in the mountainous mulberry tree and the oak tree living in the high mountain area. The situation is the mulberry tree, Is recorded in the name of mulberry ears and is called Mesima-cove in Japan. In 1967, the National Cancer Research Center of Japan (Japan) announced that the tumor suppression rate of Sarcoma 180 solid tumors was 96.7% for Linateus mushroom. Since then, it has become a global initiator of research and has been exploring anti-cancer, immune activation mechanism and beta-glucan It was identified as an active ingredient, and in 2002, it was selected by the US Food and Drug Administration (FDA) as the world's top ten anticancer foods. Linseus mushroom is known to inhibit cancer cell growth by activating human immune functions such as natural killer (NK) cells, T-helper cells, cytotoxic T cells and macrophages . The most effective pharmacological effects of mushrooms studied globally are that mushroom mushrooms are considered to be effective in that they are mainly made of woody mud mushrooms.

In addition, woody mud mushrooms have been reported to inhibit colorectal cancer, breast cancer, bladder cancer, lung cancer, prostate cancer cell, and immune activity. In 2013, the Boston drugstore inhibited the side effects of anticancer drugs when mixed with woody mud mushroom extract in doxorubicin anticancer drug. And the ability of prostate cancer cell destruction has been improved. On the other hand, there are Phellinus baumii (variety name: longevity situation mushroom) which is a similar kind of mushroom cultivated in farmhouse now.

In the present invention, it is intended to provide a granular tea which has enhanced antioxidative function by mixing granular powder with a concentrate of hot water extract of woody mud mushroom.

Immunization and anti-inflammatory activity of mulberry leaf mushroom mycelia prepared by using solid-state culture - Kim, HJ, JH, Shin, JH, Kim, DK, and KWU - Journal of the Korean Society of Food Science and Nutrition, 2011

It is an object of the present invention to provide a method for producing a granular tea which exhibits a remarkable effect for enhancing antioxidative function by mixing a concentrated liquid of hot water extract of woody mud mushroom,

More specifically, in the past, fructose such as starch syrup, which is essential for granulation, has been added for the production of granophora mushroom granules. However, in the present invention, by merely mixing a concentrate of hot water extract of woody mud mushroom without additives, And also to provide a granular tea with enhanced flavor, taste and antioxidant properties of tea.

According to an exemplary aspect of the present invention, there is provided a method for producing a mushroom comprising: (A)

(B) preparing a hot-water extract concentrate of woody mud mushroom;

(C) mixing the corn mushroom powder and the woody mud mushroom hot water extract concentrate;

(D) molding, drying and aging the mixture; And

And (E) pulverizing the gelatinized granules. The present invention also relates to a method for producing an enhanced antioxidant functional granuloma.

The step (A)

Drying so that the water content is 10 to 15% by weight at a temperature of 30 to 70 캜; And

And pulverizing the dried Mushroom mushroom to a size of 50 to 150 mu m.

The step (B)

Cutting woody mud mushroom to a size of 0.1 to 5 cm;

Adding the cut woody mud mushroom to water and subjecting to a heat extraction at a temperature of 80 to 110 DEG C for 20 to 40 hours; And

And concentrating the extracted hot-water extract.

In the step (C), 10 to 80 parts by weight of a concentrate of woody mud mushroom hot water extract is preferably mixed with 100 parts by weight of the mushroom.

The step (D)

Forming a granular material having a particle size of 1 to 3 mm by injecting the mixture into a mold;

Drying the granules so that the water content is 5 wt% or less at a temperature of 30 to 60 캜; And

And drying the dried granules at a temperature of 150 to 200 DEG C for 1 to 5 minutes.

According to various embodiments of the present invention, it is possible to produce a granular tea only by mixing a concentrate of a hot-water extract of a Japanese mushroom powder and a woody mud mushroom without using a separate additive such as fructose, which induces granulation, can do.

In addition, the thus-produced granular tea not only improves the flavor and taste, but also significantly enhances the content of polyphenol and beta-glucan, thereby remarkably enhancing antioxidative function.

FIG. 1 is a flow chart illustrating a process of a method for producing an antioxidant-functionalized granular car according to an embodiment of the present invention.
2 is an image showing Examples 1 to 4 (granular type B, C, D, E) and Comparative Example 1 (A).
Fig. 3 is a graph showing the results obtained by adding 2 g of each of Examples 1 to 4 (granular B, C, D and E) and Comparative Example 1 (A) 15 minutes, 20 minutes).
FIG. 4 shows the results of the antioxidant activity test according to the leaching time by the DPPH radical scavenging activity analysis of Examples 1 to 4 and Comparative Example 1.
Fig. 5 shows the results of measurement of antioxidative activities of ABTS samples 1 to 4 and Comparative example 1 according to leaching time by ABTS radical scavenging activity measurement.
Fig. 6 shows the results of measurement of polyphenol contents contained in the leachates of Examples 1 to 4 and Comparative Examples 1 and 2. Fig.

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

According to an aspect of the present invention, there is provided a method for producing a mushroom comprising: (A)

(B) preparing a hot-water extract concentrate of woody mud mushroom;

(C) mixing the herring root powder with a concentrate of the hot-water extract of woody mud mushroom;

(D) molding and drying the mixture; And

And (E) pulverizing the dried material. The present invention also provides a method of producing an enhanced antioxidant functional granular tea.

Wherein the step (A) is a step of pulverizing the mushroom, wherein the mushroom is dried to a moisture content of 10 to 15% by weight at a temperature of 30 to 70 캜; And

And pulverizing the dried Mushroom mushroom to a size of 50 to 150 mu m.

If the drying temperature is out of the above range, it is not preferable because it exceeds the above-mentioned moisture content range. If the moisture content is out of the above range, the mixing may not be performed well in the subsequent process.

 After drying the mushroom, the mushroom can be selectively screened and the foreign matter can be removed. In addition, the ground mushroom powder pulverized to a size of 50 to 150 mu m may be finely ground through a metal detector.

Wherein the step (B) comprises the steps of: preparing a concentrated hot-water extract concentrate of woody mud mushroom, cutting the mud mushroom to a size of 0.1 to 5 cm;

Adding the cut woody mud mushroom to water and subjecting to a heat extraction at a temperature of 80 to 110 DEG C for 20 to 40 hours; And

And concentrating the extracted hot-water extract.

The woody mud mushroom is preferably cut to a size of 0.1 to 5 cm. If the mud mushroom is out of the size range, it is difficult to extract hot water, which is not preferable.

The woody mud mushroom cut into the above-mentioned size range is preferably water-extracted and subjected to hydrothermal extraction at a temperature of 80 to 110 DEG C for 20 to 40 hours. At this time, the hot water-extracted hot water extract has a solid content of 4 to 5% by weight. If the temperature and the time range are out of the range, the extraction efficiency of the active ingredient may be drastically lowered.

The hot-water extract of the hot-water-extracted woody mud mushroom is preferably concentrated to a concentration of 2 to 10 times. This concentration process is intended to improve the content of polyphenol and betaglucan. When the concentration is outside the above range, the increase in the content may be insignificant or the concentration may become too high to be difficult to be mixed in a post-process. More preferably 4 to 6 times the concentration of the active ingredient.

The step (C) is a step of mixing the mushroom powder with the extract of the mushroom hot water extract.

It is preferable to mix 10 to 80 parts by weight of the concentrated extract of woody mulberry mushroom with respect to 100 parts by weight of the mushroom. If the content is out of the above range, the content of polyphenol and beta-glucan in the granular tea is decreased, It is difficult to mix with mushrooms.

In the present invention, granulation can be induced without adding any additive, which is a granulation inducing component such as fructose, which induces granulation, by adding a concentrate of hot water extract of woody mud to mushroom powder.

Water may be added to the mixture, and preferably 40 to 80 parts by weight of water is mixed with 100 parts by weight of the mushroom.

The step (D) is a step of molding, drying and aging the mixed mixture through the step (C).

More specifically, the step (D) comprises: injecting the mixture into a mold to form granules having a particle size of 1 to 5 mm;

Drying the granules so that the water content is 5 wt% or less at a temperature of 30 to 60 캜; And

And drying the dried granules at a temperature of 150 to 200 DEG C for 1 to 5 minutes.

The molding process is preferably carried out so that the particle size of the granules is 1 to 5 mm, so that when granular granules are leached into water, the granules will form a peculiar shape when water is dwindled.

The drying process is preferably carried out so that the water content is 5 wt% or less. If the water content exceeds 5 wt%, it is not preferable since the quality of the granular tea may be deteriorated.

Preferably, the gelatinization process is carried out at a temperature of 150 to 200 DEG C for 1 to 5 minutes. This is to improve the flavor and aroma of the leavened tea by aging the dried granules. If the temperature and the time range are exceeded, the flavor and aroma may be deteriorated rapidly, which is not preferable. Further, it is more preferable to cool the granular tea quickly and to keep the flavor and aroma of the granular tea within 5 minutes after the above-mentioned gaining process.

The step (E) is a step of grinding the granulated material gelled through the step (D). The pulverization is carried out for making a granular tea into a tea bag, and it is preferable that the pulverization is carried out with a particle size of 1 to 3 mm.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. It is natural that it belongs to the claims.

In addition, the experimental results presented below only show representative experimental results of the embodiments and the comparative examples, and the respective effects of various embodiments of the present invention which are not explicitly described below will be specifically described in the corresponding part.

Manufacturing example  1-1: Mushroom  Powder manufacturing

The mushroom was harvested and dried at 53 ° C. to a moisture content of 12% by weight. The dried mushrooms were ground to a size of 100 mesh (50 to 150 μm) and the powder was selected.

Manufacturing example  1-2: Mushroom Heat number  Extract preparation

After cutting to a diameter of 1 cm, 5 L of water was added to 100 g of the above mushroom, and the resultant was subjected to hot water extraction at a temperature of 90 to 100 캜 for 33 hours to obtain a hot water extract having a solid content of 4.8% by weight After that, the hot-water extract was concentrated 5-fold with a vacuum concentrator.

Manufacturing example  2-1: Woody mud mushroom  Powder manufacturing

The 2-year-old woody mud mushroom KACC93057P was dried at 53 ° C to a moisture content of 12% by weight, the dried mushroom was ground to a size of 100 mesh (50 to 150 탆) and the powder was selected.

Manufacturing example  2-2: Woody mud mushroom Heat number  Extract preparation

2-year-old woody mud mushroom KACC93057P was cut into a diameter of 1 cm, 5 L of water was added to 100 g of the above mushroom mushroom, and the mixture was subjected to hot water extraction at a temperature of 90 to 100 캜 for 33 hours to obtain a hot water extract having a solid content of 4.8% After obtaining the hot-water extract, the hot-water extract was concentrated 5-fold with a vacuum concentrator.

Example  1 to 4: Mushroom mushroom  Powder and Woody mud mushroom Heat number  Extract concentrate Granularity  Produce

To the mushroom powder of Preparation Example 1-1, the concentrated liquid of the woody mushroom hot water extract of Production Example 2-2 and water were mixed and stirred. Then, the mixture was kneaded and injected into a mold to prepare granules having a particle size of 2 mm And molded so as to have a water content of 5% by weight or less at a temperature of 48 캜. The dried mixture was gelled at a temperature of 180 DEG C for 2 minutes, and then the mixture was rapidly cooled and granulated with a roll mill to a size of 1 to 3 mm to prepare a granular mixture. The specific content of each component is shown in Table 1 below.

Example  5: Mushroom mushroom Heat number  Extract concentrate and Woody mud mushroom  Powdered Granular  Produce

The concentrate of the hot-water extract of Norimatsu mushroom of Preparation Example 1-2 was dried and powdered at 53 ° C to a water content of 12% by weight. 40 ml of the concentrated liquid of the mushroom hot water extract of Preparation Example 2-2 and 40 ml of water were mixed with 100 g of the mushroom powder of Preparative Example 2-2, and the mixture was kneaded and injected into a molding die to make the particle size 2 mm, And dried at a temperature of 48 캜 so as to have a moisture content of 5% by weight or less. The dried mixture was gelled at a temperature of 180 DEG C for 2 minutes, and then the mixture was rapidly cooled and granulated with a roll mill to a size of 1 to 3 mm to prepare a granular mixture.

Example  6: Mushroom mushroom  Powder and Woody mud mushroom Heat number  Extract Granular  Produce

The granular tea was prepared in the same manner as in Example 4 except that the hot water extract of woody mud mushroom was used as the hot water extract without being concentrated in Production Example 2-2.

Comparative Example  One: Mushroom mushroom  Powdered Granularity  Produce

Water was mixed and stirred in the mushroom powder of Preparation Example 1, and the mixture was kneaded and injected into a mold to make a particle size of 2 mm and dried at a temperature of 48 캜 to a moisture content of 5% by weight or less. The dried mixture was gelled at a temperature of 180 DEG C for 2 minutes, then ejected, rapidly cooled and pulverized to a size of 1 to 3 mm with a roll mill to prepare a tea. The specific content of each component is shown in Table 1 below.

division Roasted mushroom (g) Woody mud mushroom hot water extract concentrate (ml) Water (ml) Comparative Example 1 (A) 100 - 80 Example 1 (B) 100 10 70 Example 2 (C) 100 20 60 Example 3 (D) 100 40 40 Example 4 (E) 100 80 -

Comparative Example  2: Mushroom mushroom Heat number  Extract concentrate and Woody mud mushroom  Powdered Granular  Produce

To 100 g of the woody mud mushroom powder of Production Example 2-1, 80 ml of the hot water extract concentrate of Preparation Example 1-2 was added, and the mixture was stirred, kneaded, and then injected into a molding die to adjust the particle size to 2 mm To form granules, and the granules were dried at a temperature of 48 캜 so as to have a moisture content of 5% by weight or less. The dried mixture was gelled at a temperature of 180 DEG C for 2 minutes, and then the mixture was rapidly cooled and granulated with a roll mill to a size of 1 to 3 mm to prepare a granular mixture.

Experimental Example  1: granular type At leaching time  Following Leachate Color and  Transparency Analysis

2 is an image showing the shapes and colors of Comparative Example 1 and Examples 1 to 4 (A, B, C, D, and E).

Referring to FIG. 2, it can be seen that the granular type B, C, D, and E, in which the extract of the woody mud mushroom extract was added, showed a darker color than that of the non-A type. In addition, in case of A, fructose or woody mud mushroom was not added during the manufacturing process, so that molding was not performed well and granulation was not performed well.

FIG. 3 is an image showing leaching out of 2 g of A, B, C, D and E into tea bags and leaching with 100 ml of hot water at 95 ° C for 5 minutes, 10 minutes, 15 minutes and 20 minutes.

Referring to FIG. 3, granular B, C, D, and E added with the extract concentrate of woody mud mushroom leached for 5 minutes were leached out to dark brown in comparison with A. However, at the second and third times of leaching, the color of the leached tea was light brown, indicating that the leaching performance was poor. Especially, the color of the leached tea leached for 10 ~ 20 minutes did not show much difference with that of the leached tea leached for 5 minutes. Generally, commercial green tea such as brown rice green tea, roundwheel tea, etc. are manufactured so that they can be leached out in a short time and are an important element of leach tea.

Experimental Example  2: DPPH Radical  Effect of Antioxidant Activity on Leaching Time of Granule by Scavenging Activity Analysis

2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was measured using the Blois method. 1.0 mL of a 0.2 mM DPPH methanol solution was mixed with 1.0 mL of the leached tea leaves, which were leached out with the dilution of the granulated A, B, C, D, and E leached out in the above Experimental Example 1 to 1 / 2-1 / 64 times with water After incubation in a dark place for 30 minutes, absorbance was measured at 517 nm using an Epoch Microplate Spectrophotometer (BioTek Instruments, Winooski, VT, USA). However, as shown in the following, the DPPH radical scavenging activity was calculated as a percentage difference between the absorbance of the control solution and the sample solution added to the sample solution.

DPPH radical scavenging activity (%) = (control absorbance - sample absorbance) / control absorbance × 100

4, granular types B, C, D, and E containing woody mud mushroom extract concentrate showed 20-50% or more antioxidative activity by dilution concentration, compared to A using only mushroom. In addition, when the leaching time was changed to 5 minutes, 10 minutes, 15 minutes and 20 minutes, the sulfation activity with respect to the leaching time showed a similar tendency, and leaching shows that the effective leaching of the active antioxidant was observed for 5 minutes.

Experimental Example  3: 2,2'- azino -bis (3- ethylbenzothiazoline -6- sulphonic  acid ( ABTS Effect of Antioxidant Activity on Leaching Time of Granule by the Measurement of Radical Scavenging Activity

ABTS radical scavenging activity was measured by Re R et al. (1999). 7 mM ABTS solution and 2,45 mM potassium persulfate solution were mixed and allowed to stand in a dark place at 25 ° C for 16 hours to form ABTS cations. After dilution with 0.005 M potassium phosphate buffer (pH 7.4), the absorbance at 734 nm was 0.700 ± 0.001 using an Epoch Microplate Spectrophotometer (BioTek Instruments, Winooski, VT, USA). 2 g of each of granular A, B, C, D and E was added to the tea bag, and 100 ml of the leached product diluted with 1/2 to 1/64 of the leached product obtained by leaching in 100 ml of hot water at 95 ° C for 5 minutes The mixture was mixed with 900 쨉 l of ABTS solution, allowed to stand at room temperature for 5 minutes, and absorbance was measured at 734 nm.

ABTS radical scavenging activity (%) = {1 - ((control absorbance - sample absorbance) / control absorbance)} × 100

FIG. 5 shows the ABTS radical scavenging activity of the granular extract according to the dilution concentration. When the dilution factor was 1/8, the A (with only mushroom) had an ABTS radical scavenging activity of 40%, but the granular B, C , D, and E showed 62%, 60%, 55%, and 74% ABTS radical scavenging activity, respectively, and the activity was 15 ~ 34% depending on the amount of woody mud mushroom extract concentrate. These trends were up to 1/4 dilution. These results are similar to the above DPPH radical scavenging activity, and it can be confirmed that the antioxidative activity is greatly improved by adding the woody mud mushroom extract concentrate.

Experimental Example  4: Granular Heat number  Analysis of Polyphenol Contents in Extracts

Polyphenols are widely known as the main component of antioxidants. Therefore, the total polyphenol content was measured by the Folin-Denis method since the polyphenol content may be a measure of the antioxidant activity.

2 g of each of A, B, C, D, E and F (Example 5) was put into a tea bag and leached in 100 ml of hot water at 95 ° C for 5 minutes. 1 ml of the obtained leachate was dissolved in 0.2 N Folin Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, Mo., USA) was added and reacted for 5 minutes. Then, 4 mL of 7.5% Na ₂ CO ₃ was added. The reaction solution was reacted in a dark place for 1 hour and absorbance was measured at 765 nm using an Epoch Microplate Spectrophotometer (BioTek Instruments, Winooski, VT, USA). The standard material was calculated from the standard curve using gallic acid (Sigma-Aldrich) and expressed as mg GAE / g.

Figure 6 shows the results of measuring the polyphenol content of the granular leachate. The leachate content was 22 mg / GAE / g and the other granular type B (37 mg / GAE / g), C (36 mg / GAE / g), D (34 mg / GAE / g) and E (42 mg / GAE / g) in the case of Comparative Example 2 (H) As shown in Fig.

In conclusion, it seems that woody mud mushroom increases the antioxidant activity by increasing polyphenol content when it is prepared by hot water extraction.

Experimental Example  5: Granular body type  β- Glucan ( Beta Glucan ) Content analysis

The content of beta-glucan in each granular body was measured using a mixed-linkage beta-glucan kit (Megazyme Ltd.). To 90 mg of the granules was added 2 ml of 12M sulphuric acid, mixed with vortex, and reacted on ice for 2 hours. Add 4 ml of distilled water to the reaction mixture, add 6 ml of distilled water, heat at 90 ° C or higher for 2 hours, and cool at room temperature. To 100 ml flask, add 6 ml of 10 M KOH solution and 200 mM sodium acetate buffer (pH 5.0) to make 100 ml. Centrifuge at 1,500 g for 10 minutes to remove 0.1 ml and dilute it in 200 mM sodium acetate buffer (pH 5.0) Add 0.1 ml of exo-1,3-β-glucanse (20 U / mL) β-glucosidase (4 U / mL) and incubate at 40 ° C. for 60 minutes. After completion of the reaction, 3 ml of GOPOD (glucose oxidase / peroxidase) reagent was added and reacted at 40 ° C for 20 minutes. Total glucose and beta-glucan contents were calculated by measuring the absorbance at 510 nm using a spectrophotometer.

Table 2 shows that the content of beta-glucan in the granular materials B, C, D, and E containing woody mud mushroom extract concentrate was increased by 20 to 30% or more than that of northern beetle A and H, respectively.

division
(g / sample / g) Total-Glucan Alpha-Glucan Beta-Glucan A 13.73 4.43 9.29 B 10.83 1.28 9.54 C 10.24 1.40 8.83 D 13.69 1.62 12.06 E 12.44 1.43 11.00 H 12.98 1.48 9.56

Experimental Example  6: Granular  Sensory evaluation

2 g of A, B, C, D, E, and G were filled in a tea bag and subjected to hot water extraction at a temperature of 95 to 100 ° C. and leached out for 5 minutes. The 25 panelists were ranked according to flavor and taste The results are shown in Table 3 below. However, the degree of flavor was expressed as the level of water, and the level of water level was ranked from 5 to 1 in descending order.

division Likelihood Flavor flavor A 5 One Write a little bit B 4 2 A bit sour C 2 4 A sweet taste D One 5 A sweet taste E 3 3 Sour and bitter taste F 2 One Bitter and bitter G 3 2 Sour taste

As shown in Table 3, A had the lowest bitter taste, sour taste and flavor of 1, and granular D had the highest taste of flavor and flavor 5, and 16 of 25 panelists selected the highest Respectively. In addition, the extract of Fusarium oxysporum mushroom was extracted with hot water and then powdered, and the fruit of F was evaluated as having the lowest acidity and bitter taste. In the case of G, which was not concentrated in the hot water extract concentrate of woody mud mushroom, It can be seen that when the hot-water extract other than the concentrated liquid is used as it is, the flavor is lowered due to the sour taste.

Therefore, according to the various embodiments of the present invention, it is possible to produce granules only by mixing hot water extract of Mulberry mushroom and Mulberry mushroom without using any additive such as fructose, which induces granulation, can do.

In addition, the thus-prepared granule not only improves the flavor and taste of tea when prepared by a granular tea, but also significantly enhances the content of polyphenol and beta-glucan, thereby remarkably enhancing antioxidative function.

Claims (5)

(A) pulverizing the mushroom seeds to prepare a mushroom powder;
(B) preparing a hot-water extract concentrate of woody mud mushroom;
(C) mixing the corn mushroom powder and the woody mud mushroom hot water extract concentrate;
(D) molding the mixture into granules, drying and then gelatinizing to obtain a granulated granule; And
(E) pulverizing the gelatinized granule,
The step (B)
Cutting woody mud mushroom to a size of 0.1 to 5 cm;
Preparing a hydrothermally extracted extract having a solid content of 4 to 5% by weight by adding the cut woody mud mushroom to water and subjecting to hot extraction at a temperature of 80 to 110 DEG C for 20 to 40 hours; And
And concentrating the hydrolyzed extract to 4 to 6 times,
The step (C)
10 to 80 parts by weight of the woody mud mushroom hot water extract concentrate is mixed with 100 parts by weight of the mushroom powder,
The step (D)
Forming a granular material having a particle size of 1 to 3 mm by injecting the mixture into a mold;
Drying the granule at a temperature of 30 to 60 캜 to a moisture content of 5% by weight or less to prepare a dried granule; And
Characterized in that the dried granular material is gelatinized at a temperature of 150 to 200 DEG C for 1 to 5 minutes.
The method according to claim 1,
The step (A)
Drying so that the water content is 10 to 15% by weight at a temperature of 30 to 70 캜; And
And pulverizing the dried mushroom of the present invention to a size of 50 to 150 mu m.
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