Mushroom pills which can be used as a coffee substitute and making method for thereof

Abstract

The present invention relates to a method for manufacturing mushroom pills for tea that can be consumed as a substitute for coffee, and more specifically, provides a method for manufacturing mushroom pills comprising the steps of: washing and drying mushrooms; grinding the dried mushrooms into powder; adding a dough solution to the mushroom powder and mixing; forming the mushroom dough into pills; and roasting the pills.

Description

Technology Field

[0001] The present invention relates to a mushroom pill for tea that can be used as a coffee substitute and a method for manufacturing the same. Background Technology

[0003] Recently, interest in coffee and tea culture has been continuously increasing both domestically and internationally. According to the report "Coffee in South Korea, 2023" published by Euromonitor International, the annual coffee consumption per adult in South Korea was found to be approximately 405 cups (as of 2023). Additionally, the analysis by KOISRA Insight, "Rising Coffee Consumption in South Korea - 2022" (December 29, 2022), also reported that coffee consumption in Korea has steadily increased over the past few years.

[0004] However, coffee has been cited for side effects such as sleep disorders, increased heart rate, and gastrointestinal irritation due to its high caffeine content; similarly, some types of tea, such as black and green tea, contain caffeine and diuretic components, posing a problem where continuous consumption beyond a certain amount is difficult. Consequently, the consumer base seeking to avoid excessive caffeine intake is expanding, and there is a clearly increasing trend in demand for alternative beverage products that are low in caffeine or completely caffeine-free.

[0005] Meanwhile, mushrooms have long been known for their various health benefits, such as boosting immunity, relieving fatigue, and providing antioxidant effects, and have been processed and utilized in various ways, including as food ingredients, health supplements, and powder products. In particular, Phellinus linteus, Shiitake, and Reishi mushrooms have traditionally been used as ingredients for health teas, and recently, the development of beverage products utilizing functional mushrooms has been actively underway.

[0006] Nevertheless, consuming mushrooms in the form of tea involves the inconvenience of having to steep dried mushrooms for a long time, and there is a problem in that the mushrooms' unique aroma and active ingredients are easily lost during the heating and hot water extraction process. Additionally, even when using ground powder directly as tea, there are limitations in maintaining flavor and storage stability due to the volatilization of aroma components, rancidity, and sedimentation.

[0007] Accordingly, there is an increasing demand for alternative tea products that preserve the functionality and nutrition of mushrooms while minimizing flavor loss and being easy to store and consume. Additionally, numerous studies are underway to maximize the extraction of functional and nutritional components within a short period. In particular, due to the growing consumer demand for caffeine-free beverage alternatives, there is a pressing need to develop new formulations that stably preserve mushroom components while allowing for convenient consumption as a tea substitute. The problem to be solved

[0009] The present invention aims to provide a method for manufacturing mushroom pills for tea that can increase the extraction of functional and nutritional components and enhance flavor characteristics, in order to solve the problems of the prior art as described above. means of solving the problem

[0011] To achieve the above objective, the present invention provides a method for manufacturing mushroom pills for tea that can increase the extraction of functional and nutritional components and enhance flavor characteristics. The method for manufacturing mushroom pills may include the steps of: washing and drying mushrooms; grinding the dried mushrooms to form powder; adding a dough solution to the mushroom powder and mixing; forming the mushroom dough into pills; and roasting the pills.

[0012] The above mushrooms are characterized by being one or more types selected from the group consisting of Maitake mushrooms, Shiitake mushrooms, Neungi mushrooms, Matsutake mushrooms, Pine mushrooms, Chaga mushrooms, Reishi mushrooms, Phellinus linteus mushrooms, Hericium erinaceus, Sparassis crispa mushrooms, Pleurotus mushrooms, Pleurotus mushrooms, and Wood ear mushrooms.

[0013] The step of washing and drying the mushrooms is characterized by comprising: a step of drying the mushrooms in natural light for 1 to 5 days; and a step of drying the naturally light-dried mushrooms in a dryer with an internal temperature of 50 to 70°C for 1 to 4 hours.

[0014] The above mushroom powder is characterized by having a size of 40 to 120 mesh.

[0015] The above dough solution is characterized by comprising one or more selected from the group consisting of purified water, vitamins, glutinous rice powder, soy protein powder, honey, dashi stock, herbal medicine extracts, and herb extracts.

[0016] The above herbal extract is characterized by being an extract of one or more herbs selected from the group consisting of chamomile, rosehip, hibiscus, rooibos, lemon balm, peppermint, rosemary, basil, lavender, apple mint, and bay leaf.

[0017] The above herbal medicine extract is characterized by being one or more hot water extracts selected from the group consisting of Crataegus pinnatifida, Chaenomeles sinensis, Pinellia ternata, Ophiopogon japonicus, Scutellaria baicalensis, Coptis japonica, Alisma orientale, Rheum palmatum, Ligustrum lucidum, Paeonia lactiflora, Nelumbo nucifera, and Sansu.

[0018] The above mushroom dough is characterized by having a moisture content of 25 to 35 wt%.

[0019] The size (diameter) of the above ring is characterized by being 2 mm to 8 mm.

[0020] The step of roasting the above pill is characterized by being performed at 160 to 230°C for 10 to 60 minutes. Effects of the invention

[0022] According to embodiments of the present invention, the method for manufacturing mushroom pills according to the present invention reduces off-flavors such as the characteristic earthy smell of mushrooms and increases flavor, and is characterized by the ability to manufacture mushroom pills with various flavors according to individual preferences by adjusting the type of dough solution and coating solution, or the roasting time and temperature. Brief explanation of the drawing

[0024] Figure 1 is a figure showing a mushroom ring prepared according to the method of Example 1 of the present invention. Figure 2 is a figure illustrating the color change of mushroom pills according to the roasting time in 8 steps, prepared according to the method of the present invention. Figure 3 shows mushroom pellets of various sizes prepared according to the method of the present invention before and after roasting. It can be seen that all mushroom pellets show a darker color after roasting. Figure 4 is a figure showing the appearance and cross-section of mushroom pellets prepared according to the method of the present invention after roasting. It can be seen that if the size of the mushroom pellet is too large, it is not roasted to the inside. FIG. 5 is a drawing showing a mushroom ring made in the shape of a coffee bean according to some other embodiments of the present invention. Specific details for implementing the invention

[0025] The present invention will be described in detail below through embodiments thereof. However, the following embodiments are presented as examples of the present invention, and if it is determined that a detailed description of technologies or configurations well known to those skilled in the art may unnecessarily obscure the essence of the present invention, such detailed description may be omitted, and the present invention is not limited thereby.

[0026] The present invention is capable of various modifications and applications within the scope of the claims set forth below and the equivalents interpreted therefrom. Furthermore, those skilled in the art will understand that the scope of the present invention is defined by the claims set forth below, and that equivalent modifications and substitutions are also included in the interpretation thereof.

[0027] Specific terms used in this specification are merely selected to clearly describe preferred embodiments and may vary according to the user's intent or the customary practices of the art. Accordingly, such terms should be interpreted in consideration of the content throughout the specification. Furthermore, where it is stated throughout the specification that a component "includes" another component, unless otherwise specifically stated, this does not mean the exclusion of the existence of other elements, but rather implies that additional elements may be included.

[0028] Unless otherwise defined, technical and scientific terms used herein shall be interpreted as having the same meaning as commonly used in the relevant technical field. For the implementation and verification of the present invention, not only the materials and methods described herein, but also similar or equivalent materials and methods recognized by those skilled in the art may be used.

[0029] Hereinafter, a method for manufacturing mushroom pills according to the present invention will be described in detail.

[0030] The above manufacturing method is characterized by comprising the steps of: washing and drying mushrooms; grinding the dried mushrooms into powder; adding a dough solution to the mushroom powder and mixing; forming the mushroom dough into pills; and roasting the pills.

[0031] In addition, the above manufacturing method may further include the step of coating the roasted pills with a coating solution.

[0033] According to one embodiment of the present invention, the mushroom may be one or more types selected from the group consisting of Maitake mushrooms, Shiitake mushrooms, Neungi mushrooms, Matsutake mushrooms, Pine mushrooms, Chaga mushrooms, Reishi mushrooms, Phellinus linteus mushrooms, Hericium erinaceus, Sparassis crispa mushrooms, Pleurotus mushrooms, Pleurotus ostreatus, and wood ear mushrooms.

[0034] In the step of drying the mushrooms after washing, any food drying method capable of removing moisture from the mushrooms, such as hot air drying, freeze-drying, vacuum drying, vacuum drying, and natural drying, may be used.

[0035] In the step of grinding the above-mentioned dried mushrooms into powder, any device capable of grinding dried mushrooms into powder, such as a hammer mill, pin mill, disk mill, roller mill, ball mill, or jet mill, can be used.

[0036] The powdered mushroom may have a size of 40 to 120 mesh, preferably 60 to 100 mesh. If the size of the mushroom powder exceeds 120 mesh, the powders do not bind together, so a uniform bonding force is not formed even under pressure during ring molding, making it easy for cracks to occur in the rings.

[0037] On the other hand, if the size of the mushroom powder is less than 40 mesh, the powder may clump together, causing excessive clumping or clogging within the molding equipment, and the aroma components of the mushrooms may also be easily lost.

[0038] The step of adding and mixing a dough solution to the mushroom powder is to make the powdered mushroom into a dough form that can be formed into pills by adding a liquid dough solution, and the dough solution comprises one or more selected from the group consisting of purified water, vitamins, glutinous rice powder, soy protein powder, honey, dashi stock, herbal medicine extracts, and herb extracts.

[0039] The above soy protein powder may be made by washing and grinding mung beans, peas, kidney beans, lentils, chickpeas, black soybeans, or fava beans.

[0040] The above herbal extract may be one or more hot water extracts selected from the group consisting of Crataegus pinnatifida, Chaenomeles sinensis, Pinellia ternata, Ophiopogon japonicus, Scutellaria baicalensis, Coptis japonica, Alisma orientale, Rhus verniciflua, Ligustrum lucidum, Prunus persica, Nelumbo nucifera, and Cornus officinalis, which have antioxidant effects and are non-cytotoxic, and may be freely selected according to the desired nutritional components and preferences.

[0041] The above dashi stock may be made by steeping kelp, bonito flakes, or dried shiitake mushrooms in boiling water for 3 minutes.

[0042] The above herbal medicine extract is prepared according to the steps of: drying and washing the selected herbal medicine; grinding the washed herbal medicine to a particle size of 50 to 100 mesh; adding 1 L of distilled water or soft water with a hardness of 0 per 100 g of the ground herbal medicine and performing pressurized hot water extraction for 2 hours; and filtering the extract and concentrating it to a desired concentration using a vacuum dryer.

[0043] The above herbal extract may be obtained by collecting and crushing the leaves of one or more herbs selected from the group consisting of chamomile, rosehip, hibiscus, rooibos, lemon balm, peppermint, rosemary, basil, lavender, apple mint, and bay leaf, and steeping them in purified water at room temperature for 3 to 10 hours.

[0044] The above dough liquid is added to the above mushroom powder and mixed so that the final moisture content of the mixed dough is 25 to 35 wt% and the viscosity is 5,000 to 20,000 cP (based on Brookfield viscometer, 20-25°C, spindle #4~6).

[0045] If the moisture content of the above dough is less than 25 wt%, the dough is prone to cracking, increasing the probability of molding defects, and the dried particles do not stick together, so the flavor components do not spread uniformly.

[0046] On the other hand, if the moisture content of the above dough exceeds 35 wt%, the risk of microbial growth increases, and it is difficult to maintain the shape of the pill due to the moisture accumulated inside.

[0047] If the viscosity of the above dough is less than 5,000 cP, it is difficult to maintain the original shape even when pressure is applied during molding into a ball shape, which may reduce marketability.

[0048] On the other hand, if the viscosity of the above dough exceeds 20,000 cP, the powder is not evenly compacted, and during ring molding, the interior may harden abnormally, clump, or develop a fibrous layer.

[0049] In the step of forming the above mushroom dough into pills, the pills may be formed using mechanical forming devices such as a refining machine, a rotary molding machine, an extrusion-spherical device, or a rolling molding machine, and in some cases, may be formed by a manual forming method in which a certain amount of dough is taken by a worker's hand and rotated.

[0050] In the step of forming the above mushroom dough into a ball, the ball may be formed to have a generally spherical appearance, and specifically, it may be a circular, elliptical, half-spherical, or a modified spherical shape with slight asymmetry.

[0051] The size (diameter) of the finished pill molded as described above may be in the range of about 2 mm to 8 mm, preferably about 3 mm to 6 mm, and more preferably about 4 mm to 5 mm. The above size range provides a size suitable for smooth grinding in general manual and electric grinders, similar in size to whole peppercorns, along with ease of consumption of the pill.

[0052] In addition, the hardness of the finished pill according to the present invention may range from approximately 30D to 70D based on Shore D hardness, and preferably from approximately 35D to 55D. The hardness range ensures mechanical strength sufficient to prevent the pill from being damaged during storage, packaging, and transportation, while simultaneously providing crushing characteristics that allow it to be naturally and uniformly crushed in a grinder or crusher.

[0053] If the hardness of the above pill is less than 30D, there is a risk that the pill may easily be pulverized or broken by external impact, and even when using a grinder, the pill may be crushed or the particle size may become uneven, making it difficult to ensure a uniform grind. Additionally, the shape stability of the pill may be reduced due to vibration and impact during storage.

[0054] On the other hand, if the hardness of the above pill exceeds 70D, the pill becomes excessively hard, making it difficult to grind smoothly in a standard manual or electric grinder, or it may break into large pieces during grinding, making fine grinding difficult, and the extraction rate of flavor and active ingredients may be delayed even when placed in hot water.

[0055] After forming the above pills, the formed pills may further include a step of sun-drying for 2 to 4 hours prior to the roasting step.

[0056] The step of roasting the above pills can be performed at 160 to 230°C for 10 to 60 minutes, and preferably at 170 to 200°C for 15 to 30 minutes.

[0057] If the roasting temperature and time are less than the range described above, the taste may be bland and the flavor may be reduced when the mushroom pills are ground and steeped in purified water, and if the roasting temperature and time exceed the range described above, a burnt taste may occur.

[0058] The step of roasting the above pills can facilitate the improvement of not only the palatability of the pills but also their stability, flavor, shelf life, functionality, and the extraction of nutrients. During the roasting process, residual moisture on the surface of the pills is removed, which reduces water activity and thereby lowers the risk of microbial growth, while improving shelf life at room temperature and for long periods. Additionally, off-flavors such as the fishy or earthy smell of mushrooms are removed, and the nutty flavor can be enhanced.

[0059] The step of coating the above-mentioned roasted pill with a coating solution may involve spraying, applying, or immersing the surface of the pill with the coating solution, and the coating may involve drying after the first coating and then applying a second coating.

[0060] The above coating solution contains herb extract and may additionally contain purified water, agave syrup, oligosaccharide, glycerin, maltodextrin solution, vitamin solution, antioxidants such as natural tocopherol, ascorbic acid, and citric acid, pectin, and / or sodium alginate.

[0061] When the mushroom capsule of the present invention is coated with a coating solution containing the above-mentioned herb extract, preservation and safety can be increased through antioxidant and antibacterial action, mineral and vitamin components can be enhanced, and off-flavors such as the characteristic earthy smell of mushrooms can be reduced and flavor improved.

[0062] The herb extract used in the above coating solution can be prepared by the steps of: washing the leaves of the herb; drying the washed leaves at 40 to 70°C for 1 to 2 hours; grinding the dried leaves; steeping the ground leaves in purified water at room temperature for 3 to 10 hours; and filtering the mixture to concentrate it to 3 to 10 w / v.

[0063] The above herbs may be one or more selected from the group consisting of chamomile, rosehip, hibiscus, rooibos, lemon balm, peppermint, rosemary, basil, lavender, apple mint, and bay leaf.

[0064] Exemplary embodiments are described in more detail through the following examples and comparative examples. The following examples are intended to make the present invention clearer and easier to understand, and therefore the scope of the present invention is not limited by these examples.

[0066] Example 1

[0067] 40g of shiitake mushrooms were washed and air-dried for 72 hours, then finally dried in a dryer at 60°C for 2 hours, and then ground to a size of 70 mesh. Afterwards, 17 ml of purified water was added and mixed to produce a dough with a moisture content of 30 wt% and a viscosity of 12,000 cP (based on a Brookfield viscometer, 20-25°C, spindle #4~6). This dough was manually molded by an operator into a spherical shape with a diameter of 4 mm, and then roasted at 180°C for 25 minutes to produce mushroom pills.

[0069] Comparative Example 1-1.

[0070] Mushroom pills were prepared using the same method as in Example 1 above, but 17 ml of honey was used instead of purified water.

[0072] Comparative Example 1-2.

[0073] Mushroom pills were prepared using the same method as in Example 1 above, but 17 ml of dashi water was used instead of purified water.

[0074] The above dashi broth was made by steeping dried shiitake mushrooms in boiling water for 3 minutes.

[0076] Comparative Example 2-1.

[0077] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 100°C for 25 minutes.

[0079] Comparative Example 2-2.

[0080] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 150°C for 25 minutes.

[0082] Comparative Example 2-3.

[0083] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 200°C for 25 minutes.

[0085] Comparative Example 2-4.

[0086] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 250°C for 25 minutes.

[0088] Comparative Example 3-1.

[0089] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 180°C for 10 minutes.

[0091] Comparative Example 3-2.

[0092] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 180°C for 20 minutes.

[0094] Comparative Example 3-3.

[0095] Mushroom pills were prepared using the same method as in Example 1 above, but roasted at 180°C for 50 minutes.

[0097] Comparative Example 4.

[0098] After spraying a coating solution onto the surface of the mushroom ring prepared by the method of Example 1 above, and after naturally drying it for 30 minutes, spraying the coating solution one more time.

[0099] The above coating solution comprises 30 parts by weight of lemon balm extract, 10 parts by weight of purified water, 5 parts by weight of agave syrup, and 3 parts by weight of vitamin C solution.

[0101] Experimental Example 1. Comparison of the flavor of mushroom pills according to the type of paste solution

[0102] Since it is expected that the flavor of the mushroom pills of the present invention will vary depending on the type of paste, 2g of mushroom pills prepared according to Example 1 and Comparative Examples 1-1 to 1-2 were extracted in 40 ml of hot water at 100°C for 5 minutes, and a survey on flavor was conducted on 10 people (scale 1 to 10 per item, 1: weak, 10: strong), and the results of calculating the average score for each evaluation item are as shown in Table 1 below.

[0104] Dough savory taste sweet taste Umami Purified water (Example 1) 7 1 1 Beekeeping honey (Comparative Example 1-1) 5 4 2 Dashi water (Comparative Example 1-2) 9 2 4

[0105] As described above, it was confirmed that the flavor of the mushroom pills can vary depending on the type of paste solution.

[0107] Experimental Example 2. Confirmation of Sensory and Extraction Characteristics of Mushroom Rings According to Roasting Temperature

[0108] To determine whether there were changes in sensory and extraction characteristics depending on the roasting temperature of the mushroom pellets, 2g of each mushroom pellet prepared according to Example 1 and Comparative Examples 2-1 to 2-4 was extracted in 40 ml of hot water, and a survey on flavor (scale 1 to 10 per item, 1: weak, 10: strong) was conducted on 10 people, and the average score was calculated.

[0109] In addition, the time taken for color 4 to appear in the color chart according to Fig. 2 of the present invention when each mushroom capsule was extracted (unit: seconds (s)) was measured, and the results are as shown in Table 2 below.

[0111] Roasting temperature savory taste burnt taste Dissolution time 100℃ (Comparative Example 2-1) 2 0 630 150℃ (Comparative Example 2-2) 4 0 295 180℃ (Example 1) 7 0 5.1 200℃ (Comparative Example 2-3) 3 3 1.7 250℃ (Comparative Example 2-4) 1 7 0.9

[0112] As shown above, it was confirmed that the mushroom pill of Example 1 had the strongest savory taste, did not have a burnt taste, and had the shortest extraction time to a taste suitable for drinking.

[0114] Experimental Example 3. Confirmation of Sensory and Extraction Characteristics of Mushroom Rings According to Roasting Time

[0115] To determine whether there were changes in sensory and extraction characteristics according to the roasting time of the mushroom pills, 2g of each mushroom pill prepared according to Example 1 and Comparative Examples 3-1 to 3-3 were extracted in 40 ml of hot water, and a survey on flavor (scale 1 to 10 per item, 1: weak, 10: strong) was conducted on 10 people, and the average score was calculated.

[0116] In addition, the time taken for color 4 to appear in the color chart according to FIG. 2 of the present invention when each mushroom capsule was extracted (unit: seconds (s)) was measured, and the results are as shown in Table 3 below.

[0118] Roasting time savory taste burnt taste Dissolution time 10 minutes (Comparative Example 3-1) 3 0 182 20 minutes (Comparative Example 3-2) 5 0 141 25 minutes (Example 1) 8 0 5.2 50 minutes (Comparative Example 3-3) 2 6 1.1

[0119] As shown above, it was confirmed that the mushroom pill of Example 1 had the strongest savory taste, did not have a burnt taste, and had the shortest extraction time to a taste suitable for drinking.

[0121] Experimental Example 4. Confirmation of sensory characteristics according to particle size during mushroom pill grinding

[0122] When the mushroom pills of the present invention are ground and then steeped for consumption, the steeping time is reduced, which increases ease of consumption and allows the flavor to be extracted more effectively. Accordingly, the mushroom pills of Example 1 were divided into 5 groups of 2g each, ground into different particle sizes, and extracted in 70 ml of hot water for 1 minute. The resulting mixture was then filtered through a coffee filter, and a survey on flavor (scale 1 to 10 per item, 1: weak, 10: strong) was conducted on 10 subjects, and the average score was calculated. Additionally, the color of the steeped tea was checked against the color chart of Fig. 2 of the present invention, and the results are as shown in Table 4 below.

[0124] particle size Color distinction savory taste Filtration volume (ml) Grinding X (Spherical) 3 3 69 5 to 7 mm 3 6 66 3 to 5 mm 5 7 64 1 to 2 mm 7 4 57 Less than 1 mm 4 4 32

[0125] As described above, it was confirmed that when mushroom pellets are ground to a particle size of less than 1 mm, the powder clogs the filter, causing the amount of tea passing through the filter to decrease rapidly.

[0126] In addition, it was confirmed that when the mushroom pellets are not ground, filtration is smooth, but the flavor does not extract relatively easily, resulting in the lowest savory taste.

[0128] Experimental Example 5. Confirmation of preference according to mushroom capsule coating treatment

[0129] To confirm the change in preference when coating the mushroom pills of the present invention, 2g of each mushroom pill of Example 1 and Comparative Example 4 were extracted in 40 ml of hot water, and a survey on flavor (scale 1 to 10 per item, 1: weak, 10: strong) was conducted on 10 people and the average score was calculated, and the results are as shown in Table 5 below.

[0131] division earthy smell / unpleasant smell savory taste Aftertaste Overall satisfaction Example 1 4 8 2 6.5 Comparative Example 4 1 7 3 8

[0132] As described above, it was confirmed that coating mushroom capsules can reduce earthy and off-flavors, thereby improving overall satisfaction, and that the flavor can be adjusted differently depending on the components of the coating solution.

[0133] Those skilled in the art related to the embodiments will understand that the above-described embodiments may be implemented in modified forms without departing from the essential characteristics of the description. Therefore, the disclosed methods should be considered in an illustrative rather than a restrictive sense. The scope of the invention is defined by the claims, not by the foregoing description, and all variations within the scope of equivalence should be interpreted as being included in the invention.

Claims

Claim 1 A method for manufacturing mushroom pills comprising: a step of washing and drying mushrooms; a step of grinding the dried mushrooms to a size of 40 to 90 mesh to form powder; a step of adding a dough solution to the mushroom powder and mixing; a step of forming the mushroom dough into pills; a step of roasting the pills at 160°C to 230°C for 10 to 60 minutes; and a step of coating the surface of the roasted pills with a coating solution; wherein the coating is performed by first coating the pills and drying them, and then performing a second coating; wherein the coating solution comprises a herb extract, and the herb extract is one or more extracts selected from the group consisting of chamomile, rosehip, hibiscus, rooibos, lemon balm, peppermint, rosemary, basil, lavender, apple mint, and bay leaf. Claim 2 A method of manufacturing, wherein the mushroom is one or more types selected from the group consisting of Maitake mushrooms, Shiitake mushrooms, Neungi mushrooms, Matsutake mushrooms, Pine mushrooms, Chaga mushrooms, Reishi mushrooms, Phellinus linteus mushrooms, Hericium erinaceus, Sparassis crispa mushrooms, Pleurotus mushrooms, Pleurotus mushrooms, and Wood ear mushrooms. Claim 3 delete Claim 4 A method of manufacturing according to claim 1, wherein the dough solution comprises one or more selected from the group consisting of purified water, glutinous rice powder, soy protein powder, vitamins, honey, dashi stock, herbal medicine extracts, and herb extracts. Claim 5 A method of preparation according to claim 4, wherein the herbal medicine extract is one or more hot water extracts selected from the group consisting of Crataegus pinnatifida, Chaenomeles sinensis, Ophiopogon japonicus, Scutellaria baicalensis, Coptis rhizome, Alisma orientale, Ligustrum lucidum, Prunus persica seed, Nelumbo nucifera seed, and Cornus officinalis. Claim 6 A manufacturing method according to claim 1, characterized in that the size (diameter) of the ring is 2 mm to 8 mm. Claim 7 delete

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