KR102538457B1 - Mixed aged powder and its manufacturing method - Google Patents

Abstract

The present invention provides a mixed aged powder characterized in that it is prepared by mixing yeast powder with a mushroom mixture and then aging.

Description

Mixed aged powder and its manufacturing method {Mixed aged powder and its manufacturing method}

The present invention relates to mixed aged powder and a method for producing the same.

Beta-glucan is a type of polysaccharide in which glucose is polymerized around beta (β)-1,3 chemical bonds. It is known to exist in, and it is known to be effective for cancer, high blood pressure and diabetes by activating human immune cells, and to have effects of reducing body fat and lowering cholesterol.

On the other hand, looking at the nutritional characteristics of mushrooms, carbohydrates are 46.6-82.8% by dry weight, pentose, methylpentose, hexose, disaccharide, amino sugar, sugar alcohol, Dangsan also exists. Protein accounts for 17-35% of which essential amino acids are evenly contained. In addition, nucleic acids contain 2.7-4.1%, and vitamins are evenly distributed. In addition to nutrients that have a primary function, it contains various physiologically active substances that have a tertiary function. In general, the physiological activity of mushrooms is highly evaluated for their biodefense, maintenance of biohomeostasis, regulation of biorhythms, ability to recover from diseases, and preventive effects against adult diseases such as cancer, stroke, and heart disease. Active ingredients derived from mushrooms that exhibit pharmacological effects are high molecular substances centered on protein polysaccharides with an average molecular weight of 100-2000 KD and low molecular weight substances such as nucleic acid complexes, terpenoids, steroids, and germanium. can be differentiated with

According to studies on the pharmacological action of polysaccharides, which are high-molecular substances, mushrooms show anticancer, antibacterial, blood sugar enhancing, cholesterol lowering and antithrombotic effects. In addition, physiological activities such as anti-inflammatory action, histamine release inhibitory action, hepatoprotective action, antioxidant action, energy enhancing action, platelet aggregation inhibitory action, aging inhibitory action, radiation protection action, heavy metal elimination action, nerve cell growth factor synthesis promotion action, etc. It is also known that there are Moreover, in the case of ganoderma lucidum, an AIDS virus inhibitory effect has also been reported. In particular, Ganoderma lucidum, Phellinus linteus, Phellinus hartigii, and Agaricus blazeimurill have anticancer activity and various physiological activities to prevent adult diseases, so they are of great interest as new materials in the bioindustry with high added value. are receiving Recently, active research is being conducted on industrial applications for using liquid-cultured mushroom mycelium as food or producing useful substances.

Republic of Korea Patent Publication No. 10-2016-0129116 discloses a manufacturing method of Sanghwang mushroom fermented red ginseng. prepared by mixing situation mushrooms and fermented coconut juice, fermenting the mixture, drying red ginseng to a water content of less than 10% and pulverizing it, mixing the pulverized red ginseng and the fermented mixture, fermenting it, and fermenting the fermented red ginseng. It provides a method for producing Sanghwang mushroom fermented red ginseng, characterized in that the grinding. It is said that it can enhance the competitiveness of Korean red ginseng products by containing beta-glucan and germanium, but the content of beta-glucan is only 52.27 ug, which is insufficient.

The present invention has been made to solve the above problems, and an object of the present invention is to provide an aged powder that can be added to various foods and is helpful for immunity and health.

The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

It provides a mixed aging powder, characterized in that it is prepared by mixing yeast powder with a mushroom mixture and then aging.

In addition, the present invention

Prepare a first mixture by mixing 48-52 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 5 and 48-52 parts by weight of water doing; Putting the first mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized first mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the first aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a mushroom ripening powder comprising; and putting the dried first aged material into a grinder and pulverizing it into powder;

Grain mixture 48- preparing a second mixture by mixing 52 parts by weight and 48-52 parts by weight of water; Putting the second mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized second mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the second aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a grain ripening powder comprising; and pulverizing the dried second mature material into a grinder and pulverizing it;

It provides a method for producing a mixed aged powder comprising mixing the mushroom aged powder and the grain aged powder in a weight ratio of 1:1.

In addition, the method for producing the mixed aged powder,

Preparing tangerines, apples, pears and grapes by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed tangerines, apples, pears and grapes in a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 85-95 ° C. for 28-32 minutes; drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and quickly freezing the dried fruit mixture at a temperature of minus 48-52° C., freeze-drying and crushing; preparing a freeze-dried fruit powder comprising; and

After washing citrus peels, apple peels, pear peels and grape skins and cutting them into appropriate sizes, drying at a temperature of 40-50 ° C. for 2-4 hours; Preparing a peel mixture by mixing dried citrus peel, apple peel, pear peel, and grape peel in a weight ratio of 3:3:2:2; Grinding the shell mixture; immersing the pulverized shell mixture in distilled water at a temperature of 15-25 ° C for 30-90 minutes; heating the immersed shell mixture at a temperature of 95-105° C. for 3-5 hours; Filtering the heated shell mixture to obtain a filtrate; And heating the filtrate to a temperature of 95-105 ° C. to evaporate the liquid; preparing a dietary fiber powder comprising;

Mixing the mushroom ripening powder and the grain ripening powder in a weight ratio of 1: 1,

It is characterized in that the step of mixing the mushroom ripening powder, the grain ripening powder, the freeze-dried fruit powder, and the dietary fiber powder in a weight ratio of 4:4:1:1.

The mixed aged powder according to the present invention has a very high beta-glucan content of 21.5% and 534.15 mg/g, and a high AHCC content, so it can be applied as an additive for new products good for health. In addition, it can produce a unique taste and scent, and the preference for such taste and scent is also high, so it can be added to various foods and help with immunity and health.

1 is a photograph of a mixed aged powder according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

the present invention

It provides a mixed aging powder, characterized in that it is prepared by mixing yeast powder with a mushroom mixture and then aging.

1 shows a photograph of the mixed aged powder according to the present invention.

The mixed aged powder according to the present invention has a very high beta-glucan content of 21.5% and 534.15 mg/g, and a high AHCC content, so it can be applied as an additive for new products good for health. In addition, it can produce a unique taste and scent, and the preference for such taste and scent is also high, so it can be added to various foods and help with immunity and health.

In addition, the present invention

Prepare a first mixture by mixing 48-52 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 5 and 48-52 parts by weight of water doing; Putting the first mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized first mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the first aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a mushroom ripening powder comprising; and putting the dried first aged material into a grinder and pulverizing it into powder;

Grain mixture 48- preparing a second mixture by mixing 52 parts by weight and 48-52 parts by weight of water; Putting the second mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized second mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the second aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a grain ripening powder comprising; and pulverizing the dried second mature material into a grinder and pulverizing it;

It provides a method for producing a mixed aged powder comprising mixing the mushroom aged powder and the grain aged powder in a weight ratio of 1:1.

Hereinafter, the manufacturing method of the mixed aged powder according to the present invention will be described in detail for each step.

First, the method for producing a mixed aged powder according to the present invention includes preparing a mushroom aged powder. In the step of preparing the mushroom ripening powder, 48-52 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 5 and 48-52 parts by weight of water Preparing a first mixture by mixing 52 parts by weight; Putting the first mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized first mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the first aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; and pulverizing the dried first aged material into a grinder and pulverizing it.

First, 48-52 parts by weight of a mushroom mixture in which cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom were mixed in a weight ratio of 1: 1: 1: 1: 5 and 48-52 parts by weight of water were mixed to form a first mixture. to manufacture

The Cordyceps sinensis (Vegetable Worms) is characterized in that most of the insects are parasitic as hosts and produce fruiting bodies on the bodies of the insects, which means that what was a worm in winter turns into a mushroom in summer. Depending on the type of host, there are Cordyceps militaris, which uses butterflies as hosts, Cicada Cordyceps (C. sobolifera), which uses cicadas, and C. sphecocephala, which uses bees as hosts. , there is also Cordyceps sinensis, which uses spiders as its host. Effects such as enhancement of immune function, recovery of anti-cancer, respiratory function, suppression of aging, recovery from fatigue, suppression of obesity and anemia are known.

The flower mushroom (Sparassis crispa) occurs from summer to autumn by clumping together on a stem or stump near the root of a living tree. The white flowers look like they bloom in clusters and give off a scent similar to a bunch. It grows wild in the stump of cut coniferous trees in autumn or on the edge of old trees. Zinnia mushroom has effects such as enhancing immunity, suppressing high blood pressure, suppressing blood sugar rise, improving blood circulation, and hematopoiesis.

The Agaricus blasei Murill, also known as white mushrooms and spirit mushrooms, is a mushroom belonging to the order of wrinkled mushrooms, wrinkled mushrooms, and wrinkled mushrooms. It is characterized by Agaricus mushroom has blood sugar and blood pressure lowering effects, cholesterol lowering, antitumor, cancer prevention, and anticancer effects. Polysaccharide does not react to anything other than solid cancer, but it is known that the protein polysaccharide of Agaricus mushroom is effective not only for solid cancer but also for multiple cancer, ovarian cancer, breast cancer, lung cancer and liver cancer. It was found that the substance showing important physiological activity in Agaricus mushroom is β-glucan, and the structure is β-(1-3)-glucan with a branch of β-(1-6)-glucosyl.

The maca root is a root part of maca (Lepidium meyenii), and maca (Lepidium meyenii) is a Chinese cabbage and biennial herb, and the root is mainly used for medicinal purposes. Maca, which is called the wild ginseng of the Andes and attracts attention as a super food, is a radish-like plant and comes in three colors: yellow, red, and black. Maca is a plant native to the Andean Plateau at 4000 meters above sea level in Peru and is rich in various minerals and essential amino acids. It contains various active ingredients to survive and maintain life in harsh high mountains where oxygen is scarce, and these ingredients are known to be of great help to human health. Maca contains large amounts of proline and arginine amino acids, which are the main components of collagen.

The shiitake mushroom (Lentinus edodes, or Continellus shiitake) is a wood rotating fungi parasitic on oak trees as a parasitic fungus. As for the pharmacological actions of shiitake mushrooms, antitumor, antibacterial, immune enhancement, inhibition of cancer metastasis, inhibition of carcinogenesis, cholesterol reduction, prevention of poisoning of acidic foods, antiviral effects, promotion of plant growth, promotion of fruiting body formation, etc. are known.

In the present invention, a mushroom mixture containing cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 5 is used, and this is aged using yeast powder to obtain a mixed aged powder. want to manufacture Through this, it may contain a high content of beta-glucan.

Next, the first mixture is put into a sterilizer and sterilized for 38-42 minutes at a temperature of 80-110°C. More preferably, the first mixture is put into a sterilizer and sterilized at a temperature of 90-100 ° C for 39-41 minutes.

Next, 8-12 parts by weight of yeast powder is added to the sterilized first mixture, and aged for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%. More preferably, 9-11 parts by weight of yeast powder is added to the sterilized first mixture, and aged for 6.5-7.5 days at a temperature of 25-28°C and a humidity of 79-81%. The yeast powder may be yeast or Saccharomyces genus, and for example, Saccharomyces cerevisiae is used.

Next, the first aged material formed by aging is placed in a dryer and dried at a temperature of 70-100 ° C for 22-26 hours. More preferably, the first aged material formed by aging is placed in a dryer and dried at a temperature of 80-90° C. for 23-25 hours.

Next, the dried first aged material is put into a grinder and pulverized to powder.

Next, the method for preparing a mixed aged powder according to the present invention includes preparing a grain aged powder. In the step of preparing the grain aging powder, brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame 1: 1: 1: 1: 1: 1: 1: 1: 1: 1 Preparing a second mixture by mixing 48-52 parts by weight of the grain mixture and 48-52 parts by weight of water mixed in a weight ratio of; Putting the second mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized second mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the second aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; and pulverizing the dried second mature material into a grinder and pulverizing it.

First, a grain mixture in which brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame are mixed in a weight ratio of 1:1:1:1:1:1:1:1:1:1 A second mixture is prepared by mixing 48-52 parts by weight and 48-52 parts by weight of water. In the above, a grain mixture is prepared by mixing in the same ratio using 10 types of grains, and is aged using yeast powder.

Next, the second mixture is put into a sterilizer and sterilized at a temperature of 80-110° C. for 38-42 minutes. More preferably, the second mixture is put into a sterilizer and sterilized for 39-41 minutes at a temperature of 90-100°C.

Next, 8-12 parts by weight of yeast powder is added to the sterilized second mixture, and aged for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%. More preferably, 9-11 parts by weight of yeast powder is added to the sterilized second mixture, and aged for 6.5-7.5 days at a temperature of 25-28°C and a humidity of 79-81%. The yeast powder may be yeast or Saccharomyces genus, and for example, Saccharomyces cerevisiae is used.

Next, put the second aged material formed by aging into a dryer and dry at a temperature of 70-100 ° C. for 22-26 hours. More preferably, the second aged material formed by aging is placed in a dryer and dried at a temperature of 80-90 ° C. for 23-25 hours.

Next, the dried second mature material is put into a grinder and pulverized to powder.

Next, the method for preparing the mixed aged powder according to the present invention includes mixing the mushroom aged powder and the grain aged powder in a weight ratio of 1:1.

In addition, the method for producing the mixed aged powder,

Preparing tangerines, apples, pears and grapes by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed tangerines, apples, pears and grapes in a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 85-95 ° C. for 28-32 minutes; drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and quickly freezing the dried fruit mixture at a temperature of minus 48-52° C., freeze-drying and crushing; preparing a freeze-dried fruit powder comprising; and

After washing citrus peels, apple peels, pear peels and grape skins and cutting them into appropriate sizes, drying at a temperature of 40-50 ° C. for 2-4 hours; Preparing a peel mixture by mixing dried citrus peel, apple peel, pear peel, and grape peel in a weight ratio of 3:3:2:2; Grinding the shell mixture; immersing the pulverized shell mixture in distilled water at a temperature of 15-25 ° C for 30-90 minutes; heating the immersed shell mixture at a temperature of 95-105° C. for 3-5 hours; Filtering the heated shell mixture to obtain a filtrate; It is more preferable to include; preparing a dietary fiber powder comprising; and heating the filtrate to a temperature of 95-105 ° C to evaporate the liquid.

Through the above process, freeze-dried fruit powder and dietary fiber powder are obtained from tangerines, apples, pears, and grapes, and mixed with the mushroom ripening powder and the grain ripening powder.

Preferably, the mixed aged powder is prepared by mixing the mushroom ripening powder, the grain ripening powder, the freeze-dried fruit powder, and the dietary fiber powder in a weight ratio of 4:4:1:1.

Hereinafter, the present invention will be described in more detail by the following examples.

However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Preparation of Mixed Aged Powder-1

After preparing a mixture by mixing 50 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 1: 5 and 50 parts by weight of water, a sterilizer and sterilized for 40 minutes at a temperature of 95 ° C. 10 parts by weight of yeast as yeast powder was added to the sterilized mixture, and aged for 7 days at a temperature of 30° C. and a humidity of 80%. The aged material formed by aging was placed in a dryer, dried at a temperature of 85 ° C. for 24 hours, and then put in a grinder and pulverized to pulverize to prepare a mixed aged powder.

<Example 2> Preparation of mixed aged powder-2

After preparing a mixture by mixing 50 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 1: 5 and 50 parts by weight of water, a sterilizer and sterilized for 40 minutes at a temperature of 95 ° C. 10 parts by weight of yeast as yeast powder was added to the sterilized mixture, and aged for 7 days at a temperature of 30° C. and a humidity of 80%. The aged material formed by aging was put in a dryer, dried at a temperature of 85 ° C. for 24 hours, and then put in a grinder to pulverize and pulverize to prepare mushroom aged powder.

Brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1 Grain mixture 50 weight After preparing a mixture by mixing part and 50 parts by weight of water, it was put into a sterilizer and sterilized for 40 minutes at a temperature of 95 ° C. 10 parts by weight of yeast as yeast powder was added to the sterilized mixture, and aged for 7 days at a temperature of 30° C. and a humidity of 80%. The aged material formed by aging was put in a dryer, dried at a temperature of 85 ° C. for 24 hours, and then put in a grinder to be pulverized and powdered to prepare fermented grain powder.

Mixed aged powder was prepared by mixing 50 parts by weight of the mushroom aged powder and 50 parts by weight of the grain aged powder.

<Example 3> Preparation of mixed fermented powder-3

After preparing a mixture by mixing 50 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 1: 5 and 50 parts by weight of water, a sterilizer and sterilized for 40 minutes at a temperature of 95 ° C. 10 parts by weight of yeast as yeast powder was added to the sterilized mixture, and aged for 7 days at a temperature of 30° C. and a humidity of 80%. The aged material formed by aging was put in a dryer, dried at a temperature of 85 ° C. for 24 hours, and then put in a grinder to pulverize and pulverize to prepare mushroom aged powder.

Brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1 Grain mixture 50 weight After preparing a mixture by mixing part and 50 parts by weight of water, it was put into a sterilizer and sterilized for 40 minutes at a temperature of 95 ° C. 10 parts by weight of yeast as yeast powder was added to the sterilized mixture, and aged for 7 days at a temperature of 30° C. and a humidity of 80%. The aged material formed by aging was put in a dryer, dried at a temperature of 85 ° C. for 24 hours, and then put in a grinder to be pulverized and powdered to prepare fermented grain powder.

Prepared by washing tangerines, apples, pears, and grapes, and cutting them into appropriate sizes, and mixing the washed tangerines, apples, pears, and grapes in a weight ratio of 3:3:2:2, and a fruit mixture at 90℃ for 30 minutes. fry while The roasted fruit mixture was dried at a temperature of 45 ° C. for 3 hours, and the dried fruit mixture was rapidly frozen at a temperature of minus 50 ° C., freeze-dried and pulverized to prepare freeze-dried fruit powder.

After washing citrus peels, apple peels, pear peels and grape skins and cutting them into appropriate sizes, they were dried at a temperature of 45 ° C. for 3 hours. A mixture was prepared by mixing dried citrus peels, apple peels, pear peels, and grape peels in a weight ratio of 3:3:2:2, and then pulverized. The pulverized mixture was immersed in distilled water at 20°C for 60 minutes, and the immersed mixture was heated at 100°C for 4 hours. The heated mixture was filtered to obtain a filtrate, and the filtrate was heated to a temperature of 100° C. to evaporate the liquid, and finally dried to prepare a dietary fiber powder.

Mixed aged powder was prepared by mixing 40 parts by weight of the mushroom ripening powder, 40 parts by weight of the grain ripening powder, 10 parts by weight of the freeze-dried fruit powder, and 10 parts by weight of the dietary fiber powder.

<Experimental Example 1> Beta-glucan content analysis

In order to confirm the beta-glucan content of the mixed aged powder prepared in Examples 1-3, the total beta-glucan content was measured using the beta-glucan measurement test method described in the Health Functional Food Codex. In addition, in order to accurately measure the beta-glucan content of the mixed aged powder of Example 3, the content was measured by requesting the Korea Functional Food Research Institute. The results are shown in Table 1 below.

Beta glucan content (%) Example 1 17.2 Example 2 18.3 Example 3 21.5

As shown in Table 1, it was confirmed that the mixed aged powder according to the present invention had a very high beta-glucan content of 17.2% or more. In addition, it was confirmed that the beta-glucan content obtained by requesting the Korea Functional Food Research Institute was very high at 534.15 mg/g.

<Experimental Example 2> Sensory test of mixed aged powder

In order to confirm the palatability of the mixed aged powder prepared in Examples 1-3, a sensory test was performed. The sensory test was conducted on 30 adult males and females, and a 9-point preference scale was used, with 1 point being very bad, 3 points being bad, 5 points being normal, 7 points being good, and 9 points being very good. The results are shown in Table 2 below.

color taste incense overall liking Example 1 8.0 8.1 8.1 8.1 Example 2 8.2 8.3 8.2 8.2 Example 3 8.6 8.6 8.6 8.6

As shown in Table 2, it was confirmed that the mixed aged powder according to the present invention was also excellent in palatability.

Claims (3)

Prepare a first mixture by mixing 48-52 parts by weight of a mushroom mixture mixed with cordyceps sinensis, zinnia mushroom, agaricus mushroom, maca root and shiitake mushroom in a weight ratio of 1: 1: 1: 1: 5 and 48-52 parts by weight of water doing; Putting the first mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized first mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the first aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a mushroom ripening powder comprising; and putting the dried first aged material into a grinder and pulverizing it into powder;
Grain mixture 48- preparing a second mixture by mixing 52 parts by weight and 48-52 parts by weight of water; Putting the second mixture into a sterilizer and sterilizing at a temperature of 80-110 ° C for 38-42 minutes; Adding 8-12 parts by weight of yeast powder to the sterilized second mixture, and aging for 6-8 days at a temperature of 23-30 ° C and a humidity of 78-82%; Putting the second aged material formed by aging into a dryer and drying at a temperature of 70-100 ° C. for 22-26 hours; Preparing a grain ripening powder comprising; and pulverizing the dried second mature material into a grinder and pulverizing it;
Mixing the mushroom ripening powder and the grain ripening powder in a weight ratio of 1: 1; delete According to claim 1,
The method for producing the mixed aged powder,
Preparing tangerines, apples, pears and grapes by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed tangerines, apples, pears and grapes in a weight ratio of 3:3:2:2; Roasting the fruit mixture at a temperature of 85-95 ° C. for 28-32 minutes; drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and quickly freezing the dried fruit mixture at a temperature of minus 48-52° C., freeze-drying and crushing; preparing a freeze-dried fruit powder comprising; and
After washing citrus peels, apple peels, pear peels and grape skins and cutting them into appropriate sizes, drying at a temperature of 40-50 ° C. for 2-4 hours; Preparing a peel mixture by mixing dried citrus peel, apple peel, pear peel, and grape peel in a weight ratio of 3:3:2:2; Grinding the shell mixture; immersing the pulverized shell mixture in distilled water at a temperature of 15-25 ° C for 30-90 minutes; heating the immersed shell mixture at a temperature of 95-105° C. for 3-5 hours; Filtering the heated shell mixture to obtain a filtrate; And heating the filtrate to a temperature of 95-105 ° C. to evaporate the liquid; preparing a dietary fiber powder comprising;
Mixing the mushroom ripening powder and the grain ripening powder in a weight ratio of 1: 1,
Mixing the mushroom ripening powder, the grain ripening powder, the freeze-dried fruit powder, and the dietary fiber powder in a weight ratio of 4:4:1:1.

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