Method for producing sparassis crispa tea bags with enhanced anticancer effects based on infusion tea processing process

Abstract

To provide a method for producing Sparassis crispa tea bags that can actively maintain or enhance anticancer effects of Sparassis crispa by minimizing the loss of β-glucan components of Sparassis crispa.SOLUTION: After separating a base from Sparassis crispa, the base and the remaining Sparassis crispa are subjected to individual infusion based on an infusion tea processing process. Further, the base and the remaining Sparassis crispa after repeated infusion are each dried and pulverized, mixed in a specified ratio, and then formed into a tea bag. The method comprises: a mushroom preparation step (S10), in which the base and the remaining Sparassis crispa are separately prepared by removing the base from Sparassis crispa; a mushroom infusion step (S20), in which both the base and the remaining Sparassis crispa prepared are repeatedly infused and dried; and a mushroom heating step (S30), in which the base and the remaining Sparassis crispa dried are pulverized and roasted.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an improvement of a technical idea related to a method for processing Sparassis crispa, and more specifically, to a method for manufacturing Sparassis crispa tea bags with improved anti-cancer efficacy based on an infusion tea processing method, in which the base is separated from Sparassis crispa and then infused individually based on an infusion tea processing method to maximize the anti-cancer performance of Sparassis crispa. Furthermore, the Sparassis crispa and the base that have been repeatedly infused are dried and crushed, mixed in a set ratio, and then provided in the form of tea bags, which not only improves flavor but also actively improves drinkability. This method maximizes quality, ingredients, and efficacy through a manufacturing method that is differentiated from existing methods, making it easy to drink and actively contributing to the promotion of national health. [Background technology]

[0002] Sparassis crispa is generally a mushroom belonging to the family Parulaceae, chewy and with a faint aroma like that of Matsutake, and is an adaptogen with anti-cancer effects, similar to Ganoderma lucidum, Agaricus, and Paramecium. In other words, Sparassis crispa is a mushroom with normalizing effects without side effects and without being limited to any specific organ or system, and has been used in the field of traditional Chinese medicine for a long time.

[0003] It has been found that the anti-cancer effects of Sparassis crispa come from its complex polysaccharides. In particular, research has shown that its beta-glucan component, which is said to be extremely effective in strengthening anti-cancer immune function, is more than 10 times stronger than that of medicinal mushrooms such as Ganoderma lucidum and Phellinus linteus.

[0004] Meanwhile, Sparassis crispa is an edible mushroom and can be taken as it is, but it is provided as a supplement that can be taken steadily and continuously to exert its pharmacological effects. For example, Korean Patent Publication No. 10-2022-0109044 discloses "A method for producing a Sparassis crispa beverage and a Sparassis crispa beverage produced thereby," and the Sparassis crispa beverage according to this technology is produced through a Sparassis crispa extract concentrate production step of producing a Sparassis crispa extract concentrate using Sparassis crispa, a concentrated mixture production step of mixing the Sparassis crispa extract concentrate with fructooligosaccharides and purified water to produce a concentrated mixture, and a heat sterilization step of heat sterilizing the concentrated mixture to produce a Sparassis crispa beverage.

[0005] The Sparassis crispa beverage produced through the above process makes it easy to ingest the highly nutritious components of Sparassis crispa, satisfying the preferences of modern health-conscious people, and furthermore, expanding the utility and consumption of Sparassis crispa, thereby improving international competitiveness.

[0006] Products using Sparassis crispa are also available in powder form in addition to beverages. For example, Korean Patent Publication No. 10-2022-0109043 discloses "A method for producing Sparassis crispa powder granules and Sparassis crispa powder granules produced thereby," and the technology includes a Sparassis crispa powder production step for producing Sparassis crispa powder using Sparassis crispa, a Sorite (Korean black bean) powder production step for producing Sorite (Korean black bean) powder using Sorite (Korean black bean), a mixing step for producing a mixture by mixing Sparassis crispa powder, Sorite (Korean black bean) powder, lactic acid bacteria, cyclodextrin, and xylose sugar in a certain weight ratio, a powder granule production step for producing powder granules using the mixture, and an aging step for aging the powder granules at a low temperature, thereby obtaining the desired Sparassis crispa powder granules.

[0007] The powdered granules of Sparassis crispa produced through the above process are made by mixing Sparassis crispa powder and Korean black bean powder to produce granules. This makes it easy to consume the high nutritional value of Sparassis crispa and Korean black bean, and enhances the taste and flavor by suppressing the unique aroma of Sparassis crispa and Korean black bean. It also has the effect of expanding the use and consumption of Sparassis crispa and Korean black bean, thereby increasing international competitiveness.

[0008] As described above, various efforts have been made to make it easier to consume Sparassis crispa. However, in order to achieve this goal, the production process is complicated, resulting in poor production efficiency. In addition, various problems have arisen, such as the addition of additional foods such as fructose and black beans, which damages the unique taste and components of Sparassis crispa.

[0009] Therefore, the time has come to develop technology that allows for easy and convenient intake of Sparassis crispa, technology that can improve the flavor of the Sparassis crispa itself, and technology that can maximize the anti-cancer efficacy of Sparassis crispa and actively contribute to promoting the health of the nation. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Republic of Korea Patent Publication No. 10-2022-0109044 ("Method for producing spaghetti mushroom beverage and spaghetti mushroom beverage produced thereby") [Patent Document 2] Republic of Korea Patent Publication No. 10-2022-0109043 ("Method for manufacturing Sparassis crispa powder granules and Sparassis crispa powder granules manufactured by the same") Summary of the Invention [Problem to be solved by the invention]

[0011] The present invention has been devised to more actively solve the above-mentioned problems, and the main problem to be solved is to provide a novel method for producing a processed Sparassis crispa food that can actively maintain or enhance the anti-cancer effects of Sparassis crispa by minimizing the loss of β-glucan components contained in Sparassis crispa during the process of processing Sparassis crispa into a form that is easy to consume.

[0012] Another problem solved by the present invention is to provide a method for producing a processed cabbage mushroom food that preserves the excellent flavor of cabbage mushrooms by not mixing in any additional food additives, and that can be stored for a long period of time while still being drinkable in an extremely simple form. [Means for solving the problem]

[0013] In order to solve the above problems, the present invention proposes a method for producing a Cacao tea bag with improved anti-cancer efficacy based on an infusion tea processing method as follows.

[0014] The method for producing a Sparassis crispa tea bag of the present invention is characterized by comprising the steps of separating the base from Sparassis crispa, repeatedly leaching and drying the separated Sparassis crispa and the base, and roasting the dried mushroom and the base to process them into a tea bag.

[0015] The manufacturing method of such a cauliflower mushroom tea bag can be described step by step as comprising a mushroom preparation step (S10) of separating the base from the cauliflower mushroom to prepare the cauliflower mushroom and the base separately, a mushroom infusion step (S20) of repeatedly infusing and drying the prepared cauliflower mushroom and base, and a mushroom heating step (S30) of crushing and roasting the dried cauliflower mushroom and base.

[0016] The mushroom preparing step (S10) also includes a mushroom separating step (S11) of separating the stem from the Sparassis crispa, and a mushroom sorting step (S12) of removing foreign matter remaining in the Sparassis crispa and the stem.

[0017] Furthermore, the mushroom infusion step (S20) includes a primary infusion step (S21) of soaking the spaghetti mushroom and base in boiling water to obtain an infusion solution, a primary drying step (S22) of lifting the spaghetti mushroom and base from the infusion solution and drying them, a concentrated solution obtaining step (S23) of mixing the spaghetti mushroom and base infusion solution and heating it, a secondary infusion step (S24) of infusing the primarily dried spaghetti mushroom and base into a concentrated solution, and a secondary drying step (S25) of lifting the spaghetti mushroom and base from the concentrated solution and drying them.

[0018] Furthermore, the mushroom heating step (S30) includes a mushroom crushing step (S31) of crushing the dried spaghetti mushrooms and bases to a set size, a particle sorting step (S32) of sorting mushroom and base particles by vibration sorting, a mushroom roasting step (S33) of heating the sorted mushrooms and bases, a mushroom blending step (S34) of blending the roasted mushrooms and bases in a ratio of 7:3, and a tea bag packaging step (S35) of packaging the blended mushrooms in tea bag filter paper. Effect of the Invention

[0019] According to the present invention having the above-mentioned configuration, the base, which has antioxidant activity approximately 2.3 times higher than that of the fruiting body, is separated and then leached separately from the Sparassis crispa, and used to produce Sparassis crispa tea bags, which is very effective in providing a higher anti-cancer effect than processed foods that use ordinary Sparassis crispa.

[0020] In addition, the present invention does not contain any additives and uses only sparassis crispa to produce tea bags. In particular, the sparassis crispa and the base are roasted separately and then mixed together, which is extremely effective in that it not only retains the rich flavor of the sparassis crispa itself, but also provides excellent efficacy.

[0021] Furthermore, the present invention maximizes the quality, ingredients and efficacy of the mushroom through a manufacturing method that is differentiated from existing methods, making it very easy to drink the mushroom, and therefore, the anti-cancer ingredients contained in the mushroom can be effectively obtained, leading to the promotion of national health. [Brief description of the drawings]

[0022] [Figure 1] 1 is a flowchart showing a process for producing spaghetti mushroom according to a preferred embodiment of the present invention. [Diagram 2] 1 is a schematic diagram showing the process for producing spaghetti mushroom proposed by the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] The configuration of the present invention and the actions and effects thereof will be described below with reference to the accompanying drawings.

[0024] The advantages and features of the present invention, as well as the methods for achieving them, will become more apparent with reference to the embodiments described in detail below in conjunction with the accompanying drawings. However, the technical idea of ​​the present invention is not limited to the embodiments disclosed below, and can be embodied in various different forms. The following embodiments are merely provided to fully convey the technical idea of ​​the present invention and to fully inform those skilled in the art of the present invention of the scope of the present invention, and the technical idea of ​​the present invention is only defined by the scope of the claims. In addition, the same reference numerals refer to the same components throughout the specification.

[0025] The present invention discloses a technical concept of a method for processing Sparassis crispa.

[0026] Above all, it should be noted that the present invention relates to a method for producing Sparassis crispa tea bags with improved anti-cancer efficacy based on an infusion tea processing method, in which the base is separated from the Sparassis crispa and then individually infused based on an infusion tea processing method, thereby maximizing the anti-cancer performance of the Sparassis crispa. Furthermore, the Sparassis crispa and the base that have been repeatedly infused are dried and crushed separately, mixed in a set ratio, and then provided in the form of a tea bag, thereby improving not only the flavor but also the ease of drinking. This is a manufacturing method that is differentiated from existing methods, and maximizes the quality, ingredients, and efficacy, thereby making the tea easier to drink and actively contributing to the health of the nation.

[0027] FIG. 1 is a flow chart showing the steps of a process for producing Sparassis crispa according to a preferred embodiment of the present invention, and FIG. 2 is a schematic diagram showing the process for producing Sparassis crispa proposed by the present invention.

[0028] The Sparassis crispa tea bag of the present invention is obtained by separating the base from Sparassis crispa, repeatedly infusing and drying the separated Sparassis crispa and the base, and roasting the dried mushroom and base to form a tea bag. Here, "Sparassis crispa from which the base has been separated" means the fruiting body including the mushroom body and cap.

[0029] As shown in the flowchart of Figure 1, the manufacturing method for the cacao tea bag of the present invention may include a mushroom preparation step (S10) of separating the base from the cacao to prepare the cacao and the base respectively, a mushroom infusion step (S20) of repeatedly infusing and drying the prepared cacao and base, and a mushroom heating step (S30) of crushing and roasting the dried cacao and base.

[0030] The mushroom preparation step (S10) is a process of selecting Sparassis crispa to a suitable state for use as infused tea. The mushroom preparation step (S10) is divided into a base separation step (S11) of separating the base from Sparassis crispa, and a mushroom selection step (S12) of removing foreign matter remaining in the base from the Sparassis crispa.

[0031] In general, it is said that the antioxidant activity of the base of Sparassis crispa is superior to that of the fruit body. For example, an experiment on DPPH radical scavenging ability showed that the antioxidant activity of the base of Sparassis crispa was approximately 2.3 times higher than that of the fruit body. Based on dry weight, the β-glucan content of Sparassis crispa extract was also measured as 23.7g / 100g in the base, which was significantly higher than the 13.8g / 100g content in the fruit body. Administration of Sparassis crispa extract for immunosuppression led to significant results in the contents of TNF-α (tumor necrosis factor-α), IL-2 (interleukin 2), IL-10 (interleukin 10), and IgE (immunoglobulin E), but there was no significant difference in the effects of the fruit body and the base. The white blood cell content in the blood and the weight of the spleen were more effective in the experimental group that received oral administration of the extract of Sparassis crispa base than that of Sparassis crispa fruit body.

[0032] Therefore, in the present invention, a separate sorting (selection) process is carried out between the mushroom and the base to separate the base from the spaghetti mushroom and prepare the separated spaghetti mushroom and base in an optimal condition for leaching processing.

[0033] The mushroom leaching step (S20) is a step of separately leaching the selected mushrooms and their bases in the mushroom preparation step (S10), and the leaching step is composed of a first leaching step, a concentrate production step, and a second leaching step. In general, the leaching method has the advantage of actively extracting the ingredients of the material, and therefore it can be said to be the most suitable method for improving the β-glucan ingredients targeted by the present invention.

[0034] The mushroom infusion step (S20) is composed of a primary infusion step (S21) in which the spaghetti mushroom and base are soaked in boiling water to obtain an infusion solution, a primary drying step (S22) in which the spaghetti mushroom and base are lifted out of the infusion solution and dried, a concentrated solution obtaining step (S23) in which the infusion solution of the spaghetti mushroom and base are mixed and heated, a secondary infusion step (S24) in which the primarily dried spaghetti mushroom and base are infused into a concentrated solution, and a secondary drying step (S25) in which the spaghetti mushroom and base are lifted out of the concentrated solution and dried.

[0035] The first leaching step (S21) is a process in which the mushroom and the base are respectively immersed in boiling water and leached. The leaching conditions for the mushroom in the first leaching step (S21) are to immerse them in boiling water at about 100°C for about 10 to 15 minutes. The leaching conditions for the base in the first leaching step (S21) are to immerse them in boiling water at about 100°C for about 15 to 20 minutes.

[0036] As mentioned above, the reason why the base is soaked for about 5 minutes longer than the fruiting body is that the base is thicker and harder than the fruiting body, and, incidentally, contains more extractable β-glucan components than the fruiting body. Therefore, it is unavoidable to have a time difference in such leaching.

[0037] The primary drying step (S22) is a process of lifting the primary leached Sparassis crispa and the base from boiling water and drying them using a dryer. The drying conditions in the primary drying step (S22) are drying at a temperature of about 55°C for about 10 hours in the set dryer.

[0038] The concentrated solution obtaining step (S23) is a step of heating and concentrating the leachate obtained in the first leachate obtaining step (S21). The concentrated solution obtaining step (S23) comprises a process of first mixing the leachate from Sparassis crispa and the leachate from the base, and then heating and concentrating the mixed leachate for 20 minutes.

[0039] The secondary leaching step (S24) is a process in which the mushroom and the base are respectively immersed in a concentrated solution and rehydrated. Unlike the primary leaching step (S21), the secondary leaching step (S24) is not immersed in boiling water at about 100°C, but is immersed in a lukewarm state. However, like the primary leaching step, the fruit body is immersed for about 10 to 15 minutes and the base is immersed for about 15 to 20 minutes.

[0040] The secondary drying step (S25) is a process of lifting the secondary leached sparassis crispa and base from the concentrated liquid and drying them using a dryer, and the drying conditions are the same as those of the primary drying step (S22), that is, drying for about 10 minutes at a temperature of about 55°C in a dryer.

[0041] As described above, in the present invention, the fruiting body and base of Sparassis crispa are separately heated and leached for the first time, and then dried, and then the concentrated leachate is used again to leach for the second time, and the dried product is dried to obtain a dried fruiting body and base in which the desired β-glucan is actively improved.

[0042] The mushroom heating step (S30) is a step of separately heating the dried fruit body and the dried base obtained in the mushroom infusion step (S20), and the heating step here is composed of a crushing / grinding step, a roasting step, and an individual packaging step.

[0043] The mushroom heating step (S30) includes a mushroom crushing step (S31) for crushing the dried spaghetti mushrooms and bases to a set size, a particle sorting step (S32) for sorting the mushroom and base particles by vibration sorting, a mushroom roasting step (S33) for heating the sorted mushrooms and bases, a mushroom blending step (S34) for blending the roasted mushrooms and bases in a ratio of 7:3, and a tea bag packaging step (S35) for packaging the blended mushrooms in tea bag filter paper.

[0044] The mushroom crushing step (S31) is a process of crushing and pulverizing the dried fruit body and the dried base into a uniform size. The mushroom crushing step (S31) may include a step of crushing the dried fruit body into a size of about 1 to 6 mm, and a step of crushing the dried base into a size of about 1 to 6 mm.

[0045] The particle sorting step (S32) is a step of sorting the particle size to make the fruit body powder and the base powder uniform. The particle sorting step (S32) is repeatedly performed using vibration sorting, for example, by discarding particles of 0.8 mm or less and re-supplying particles of 5 mm or more to the mushroom crushing step (S31) to be crushed and crushed again.

[0046] The mushroom roasting step (S33) is a step of heating the fruit body powder and base powder from which the particles have been selected to a set temperature, respectively, to sterilize them, and improve their flavor. In the mushroom roasting step (S33), the fruit body powder is heated to a temperature of about 180-200°C using a roaster of a direct surface heat transfer type with an opening, and roasted for about 5-8 minutes based on a single load of 5 kg. In the mushroom roasting step (S33), the base powder is heated to a temperature of about 200-230°C using a roaster of a direct surface heat transfer type with an opening, and roasted for about 10-15 minutes based on a single load of 5 kg.

[0047] As described above, the reason why the roasting temperature and time of the base powder are higher (longer) than those of the fruiting body powder is that the base contains more extractable β-glucan components than the fruiting body, and thus it is necessary to have a difference in temperature and time for roasting.

[0048] The mushroom blending step (S34) is a step of removing impurities from the roasted fruit body powder and base powder, and mixing the fruit body powder and base powder at a set ratio. Therefore, the mushroom blending step (S34) includes a comprehensive foreign matter screening step and a powder mixing step.

[0049] The comprehensive foreign matter screening process is a process for removing metal foreign matter that may be generated during the mushroom crushing step (S31) through a crusher / grinding machine, and also removing carbonized matter that may be generated during the mushroom roasting step (S33) through a roaster.

[0050] The powder mixing step is a step of mixing the fruit body powder and the base powder in a certain ratio so that the flavor can be appropriately formed when drinking the Sparassis crispa tea bag of the present invention in the future. For example, the fruit body powder is mixed in a ratio of about 70% based on the total amount (100%) to be added to one tea bag, and the base powder is mixed in a ratio of about 30% based on the total amount (100%) to be added to one tea bag.

[0051] The tea bag packaging step (S35) is a process of filling a triangular tea bag filter paper with the mixed powder of the fruit body and the base, which are mixed in a ratio of 7:1, and packaging the tea bags thus filled separately into various shapes. Therefore, the tea bag packaging step (S35) includes a tea bag making process and a packaging process.

[0052] The tea bag making process is a process of filling the mixed powder of the fruit body and the base into tea bag filter paper, and according to a preferred embodiment of the present invention, it is filled according to each specification, such as tea bags for 1g, tea bags for 1.5g, etc. For example, in this process, the weight is sensed by a load cell attached to the triangular tea bag machine, so that a highly precise amount is filled. Meanwhile, the tea bag filter paper referred to here is made of PA / PLA material.

[0053] The packaging process may be carried out by packaging each tea bag individually, in a standing pouch, in a bulk package, in a box, or the like, depending on the form of commercialization.

[0054] On the other hand, according to the schematic diagram of the manufacturing process of Sparassis crispa tea bags in Figure 2, first, the fruit body and the base are separated from Sparassis crispa. Generally, the fruit body is a commercially available product, and the base is a non-commercial product that is not commercially available. However, the base is completely safe for consumption, and is known to have excellent anti-cancer effects due to its higher β-glucan content than the fruit body.

[0055] The fruit body separated from Sparassis crispa is subjected to a first leaching step in which it is immersed in boiling water at 100°C for 10-15 minutes, and then a first drying step in which it is dried using a dryer at a temperature of 55°C for about 10 hours. Meanwhile, the base separated from Sparassis crispa is subjected to a first leaching step in which it is immersed in boiling water at 100°C for 15-20 minutes, like the fruit body, and then a first drying step in which it is dried using a dryer at a temperature of 55°C for about 10-13 hours. Then, a step is performed in which the exudate produced while exuding the fruit body and the exudate produced while exuding the base are mixed together, and a step is performed in which the mixed exudate thus obtained is heated for 20 minutes to obtain a concentrated liquid.

[0056] After the primary drying, the fruiting body and base are immersed in the concentrated solution again for 30 minutes, and then the fruiting body and base are taken out of the concentrated solution and dried in a dryer at 55°C for about 10 to 13 hours in the secondary drying process. After the secondary drying process, the dried fruiting body and base are obtained, and the dried fruiting body and base are crushed into pieces of about 1 to 6 mm in size using a crusher / grinding machine.

[0057] The crushed and pulverized fruit body powder and base powder are sorted by size using a vibration sorter, and powder with a particle size of 0.8 mm or less is discarded, while powder with a particle size of 5 mm or more is sent back to the crushing and pulverizing process for another grinding attempt.

[0058] The powder from which the particles have been selected is roasted using a roaster, and then each tea bag is filled with 70% by weight of fruit body powder and 30% by weight of base powder (based on 100% by weight).Finally, each tea bag is packaged individually or in a standing pouch, bulk, box, or other packaging depending on the form of commercialization.

[0059] Below is a test report of the measurement of β-glucan content in the spaghetti mushroom tea bag produced according to the embodiment proposed by the present invention.

[0060] [Example 1] JPEG2025078559000002.jpg228164

[0061] <Test and inspection report for Sparassis crispa processed by the method proposed by this invention>

[0062] According to the method for producing sparassis crispa tea bags of the present invention having the above-mentioned configuration, the base, which has antioxidant activity approximately 2.3 times higher than that of the fruiting body, is separated and then leached separately from the sparassis crispa, and used to produce sparassis crispa tea bags, thereby obtaining even higher anti-cancer effects than processed foods using ordinary sparassis crispa.

[0063] Furthermore, the present invention does not contain any additives and uses only sparassis crispa to produce tea bags. In particular, the sparassis crispa and the base are roasted separately and then mixed together, so that not only can the rich flavor of the sparassis crispa itself be obtained, but also its excellent efficacy can be obtained.

[0064] Furthermore, the present invention maximizes the quality, ingredients and efficacy of Sparassis crispa through a manufacturing method that is differentiated from existing methods, making Sparassis crispa very easy to drink, and thus allowing people to effectively obtain the anti-cancer ingredients contained in Sparassis crispa, leading the way in promoting the health of the nation.

[0065] Although the embodiment of the present invention has been described in more detail with reference to the accompanying drawings, the above description of the present invention is merely illustrative, and it should be clear to those skilled in the art that various modifications can be made thereto, and that other equivalent embodiments can be adopted. Therefore, the true technical scope of protection of the present invention should be interpreted according to the appended claims, and any technical ideas within the equivalent range should be interpreted as being included in the scope of the present invention. [Explanation of symbols]

[0066] S10 Mushroom preparation step S11 Mushroom separation step S12 Mushroom selection step S20 Mushroom infusion step S21 Primary leaching step S22 1st drying step S23 Concentrate acquisition step S24 Secondary leaching step S25 Secondary drying step S30 Mushroom heating step S31 Mushroom Crushing Step S32 Particle sorting step S33 Mushroom roasting steps S34 Mushroom-based Step S35 Tea bag packaging step

Claims

1. This method for producing a Sparassis crispa tea bag with improved anti-cancer efficacy is based on an infusion tea processing method, characterized in that the base is separated from the Sparassis crispa, the separated Sparassis crispa and the base are repeatedly infused and dried, and the dried mushroom and base are roasted and processed into a tea bag.

2. A mushroom preparation step (S10) of separating a base from a spaghetti mushroom to prepare a spaghetti mushroom and a base, respectively; A mushroom leaching step (S20) of repeatedly leaching and drying the prepared sparassis crispa and base; A mushroom heating step (S30) of crushing and roasting the dried spaghetti mushroom and base; A method for producing a spaghetti tea bag having improved anti-cancer efficacy based on the infusion tea processing method according to claim 1, comprising:

3. The mushroom preparation step (S10) includes: A mushroom separation step (S11) of separating the base from the spaghetti mushroom; A mushroom sorting step (S12) for removing the spaghetti mushroom and any foreign matter remaining at the base; A method for producing a spaghetti mushroom tea bag having improved anti-cancer efficacy based on the infusion tea processing method according to claim 2, comprising:

4. The mushroom leaching step (S20) comprises: A first leaching step (S21) in which the spaghetti mushroom and the base are immersed in boiling water to obtain an exudate; A primary drying step (S22) in which the spaghetti mushroom and the base are lifted from the exudate and dried; A concentrated liquid obtaining step (S23) of mixing and heating the sparassis crispa and the base exudate; A secondary leaching step (S24) of leaching the primarily dried spaghetti mushroom and base in a concentrated liquid; A secondary drying step (S25) of lifting the spaghetti mushroom and the base from the concentrated liquid and drying it; A method for producing a spaghetti mushroom tea bag having improved anti-cancer efficacy based on the infusion tea processing method according to claim 2, comprising:

5. The mushroom heating step (S30) includes: A mushroom crushing step (S31) of crushing the dried spaghetti mushroom and the base to a set size; A particle sorting step (S32) of sorting mushroom and base particles by vibration sorting; A mushroom roasting step (S33) of heating the selected mushrooms and their bases; A mushroom blending step (S34) of blending the roasted mushroom and the base in a ratio of 7:3; A tea bag packaging step (S35) of packaging the blended mushrooms in a tea bag filter paper; A method for producing a spaghetti mushroom tea bag having improved anti-cancer efficacy based on the infusion tea processing method according to claim 2, comprising:

Images