THE METHOD FOR MAKING FUNCTIONAL DRINKS USING PHELLINUS LINTEUS AND PRODUCT THEREOF

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Abstract

A method for preparing functional drink using phellinus linteus and a product thereof are provided to improve taste and flavor while removing various scents. A method for preparing functional drink using phellinus linteus comprises a step for drying the phellinus linteus to be the water content 5% and pulverizing it to 2~10 mum a step for drying the Fomes fomentarius Kicrx to be the water content 5% and pulverizing it to 2~10 mum a step for drying the Polygonatum odoratum to be the water content 5% and pulverizing it to 2~10 mum a step for mixing the pulverized phellinus linteus powder: Fomes fomentarius Kicrx powder: Polygonatum odoratum powder in a weight ratio of 50: 40: 10 a step for mixing the mixture: deep sea water with 0.3% - 0.5% of salt in a weight ratio of 100: 1 - 100: 10 and fermenting it at 20 C - 35 C for 3 - 7 days a step for steaming the fermented material with the steam vapor of 120 C or 170 C for 30-50 seconds a drying step at 30 C - 40 C a cooling step to -15 C to -20 C a hot water extraction step a cooling step to -1 C - 5 C and a diluting step.