The method for making The Korean traditional confectionery using Phellinus linteus and product thereof

摘要

The present invention relates to a method and tradition with the situation and consequent production mushrooms, (a ) pulverized and dried by the addition of water to Phellinus and amylase enzyme by drying after fermentation for 24 hours to 96 hours; (B) the purified water to the fermentation conditions mushroom powder 1: 10 to 1: adding at a rate of 400; (C) the material of the prepared 60 - hot water extracting at 95 ; (D) purifying the material of the extraction is completed; (E) cooling the purified extract of the to 5 to 30 ; (F) 1 to extract a traditional one and the manufacture of the material: 1 to 1:30 to mix with the active ingredient phase to absorb Phellinus; (G) preparing a traditional one and in the material; and a ; traditional one and produced according to the production method of the present invention includes a conventional one and not the other one and the addition of the dye itself, Not the color of brown, and even ttuimyeo, ttinda the plain flavor. May also be taken of the situation of the active ingredient due to absorption in the mushroom raw material to extract the dark due to the concentration of the extracted written directly as in the traditional one and the present invention. ; The production method according to the traditional one and the situation Mushrooms of the active ingredient, beta glucan, and refreshing the various minerals and various amino acids increase and enhance the anti-cancer and immune enhancement known as the effect of the situation naemyeo a delicious mushroom can help your health.