KR20130012447A - A rice ferment using cordyceps militaris body fruits and method for preparing of the same - Google Patents
A rice ferment using cordyceps militaris body fruits and method for preparing of the same Download PDFInfo
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- KR20130012447A KR20130012447A KR1020110073668A KR20110073668A KR20130012447A KR 20130012447 A KR20130012447 A KR 20130012447A KR 1020110073668 A KR1020110073668 A KR 1020110073668A KR 20110073668 A KR20110073668 A KR 20110073668A KR 20130012447 A KR20130012447 A KR 20130012447A
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- sikhye
- sugar
- cordyceps
- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 19
- 235000009566 rice Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 title claims description 7
- 241001264174 Cordyceps militaris Species 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 14
- 235000021329 brown rice Nutrition 0.000 claims abstract description 11
- 229940002508 ginger extract Drugs 0.000 claims abstract description 8
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 241000190633 Cordyceps Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 7
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims 2
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 21
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 241000382353 Pupa Species 0.000 abstract description 6
- 230000005070 ripening Effects 0.000 abstract description 3
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 abstract description 2
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 abstract description 2
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000284 extract Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 241000219122 Cucurbita Species 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000009120 camo Nutrition 0.000 description 2
- 235000005607 chanvre indien Nutrition 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004013 groin Anatomy 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000011487 hemp Substances 0.000 description 2
- 230000002363 herbicidal effect Effects 0.000 description 2
- 239000004009 herbicide Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010057672 Male sexual dysfunction Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/066—Clavicipitaceae
- A61K36/068—Cordyceps
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to Sikhye using pupae Cordyceps militaris and a method for manufacturing the same. The fermented ripening material of pupa Cordyceps sinensis obtained from brown rice as an active ingredient and pulverized malt are added to fermented rice, sugar and ginger extract. After the instant sterilization treatment, there is an excellent effect of improving the taste of cordycepin drug and Sikhye.
Description
The present invention relates to Sikhye and its manufacturing method using fruiting bodies and brown rice obtained by culturing pupa Cordyceps sinensis mushroom in brown rice rather than pupa.
Traditionally, Sikhye was a fermented rice-fermented beverage at home and has been called gamju or danju.
Although the types and flavors of Sikhye are completely different depending on the type of subsidiary ingredients added in each region, Sikhye Ra is usually made by adding rice and making barley rice, and then adding barley to the export malt of malted malt at a warm temperature to make sugar. It is eaten by adding.
Sikhye prepared in this way is a sugar compound of godu rice and sugar is eaten because it is a good preference for infants and seniors, while obesity-type people or diabetics have a problem that eating is difficult. In order to solve this drawback, Sikhye has been studied to improve ginseng or hemp preventive function and flavor by adding herbal extracts such as ginseng and hemp.
It is disclosed in 10-2003-942254 as a groin sap beverage obtained by adding groin sap. Cultivation of mushroom mycelium in water glycosylated with malt in malt is prepared by Sikhye, or by incubating mushroom mycelium in gourd rice directly and malted in malt water to prepare Sikhye, disclosed in No. 10-2001-89859. After culturing for 10 to 25 days by cultivating the situation mushroom mycelium on the steamed boiled boiled rice, freeze-dried it, add 15 to 25 times of water, and immerse the malt powder in the extract extracted at high temperature extractor at 80 ~ 90 ℃ for 10-14 hours. Sikhye drink using brown rice mushroom mycelium extract, which is frozen by malt extract, mixed with sautéed gourd rice, and then mixed with sugar, is disclosed as No. 10-690504.
The former has the advantage of not having to separate the mushroom mycelium culture, because the rice is added to boiled sugar malt in which mushroom spawn is cultured and used as a food and drink for boiling, but the manufacturing process is complicated and the latter is brown rice. There was a drawback that the flavor was not consumed because the malt powder was added to the situation mushroom extract and the leach solution was used.
However, the literature attempted the saccharification process while maintaining the flavor and color of the cordyceps while maintaining the flavor and color of the cordyceps, by adding the cordyceps mycelium cultured in brown rice broth to malt and sugar together with sugar which is the culture medium of the mycelium during the saccharification of gourd rice. Is absent.
Therefore, it is an object of the present invention to provide a Sikhye that maintains the natural flavor and color of the Cordyceps sinensis in view of the above points.
The object of the present invention is to inoculate the liquid culture medium of the mycelium cultured by inoculating the liquid spawn on the sterilized brown rice medium and added 3% by weight to the total weight of the Sikhye saccharification composition during the food saccharification process, the sugar extract 0.003% by weight It was achieved by fermentation with sweetened 6.5% by weight of sugar.
Sikhye of the present invention has an excellent effect of maximizing the original color and flavor of Cordyceps sinensis by adding sugar extract during the saccharification process and adding ginger extract after saccharification.
Specific details of the present invention will be described in detail according to the following examples.
1 is a view showing a preferred manufacturing process of the present invention.
Figure 2 is a photograph of the final sikhye product of the present invention.
Cordyceps herbicide manufacturing method of the present invention will be described with reference to the drawings and examples.
1 is a process chart according to an embodiment of the present invention.
First, the mushroom bacteria used in the present invention is Cordyceps militaris strain. This strain is considered to be one of the three major medicines along with ginseng and antler, and the spores of the fruiting body scatter and adhere to the insect epidermis and release under percutaneous infection. When the endogenous fungal nucleus is formed, the host insect is dead and the grown mycelium penetrates the epidermis and forms an fruiting body. It is called 'pupae cordyceps' and the fruiting body is generally cylindrical. The color varies from white, black, red and brown.
Cordyceps sinensis contains cordycepin, which protects the lungs and enhances kidney function, which is frequently used in the liver. In addition, it has been reported to be effective in cold, pulmonary tuberculosis, cough, asthma anemia, male sexual dysfunction, antihypertensive, leukemia.
On the other hand, Sikhye is one of the traditional fermented beverages in Korea, germinated barley (barley), sprouted (malt), dried and crushed, and then malt-derived starch degrading enzyme by adding malt soaked with malt in water Beverages that sweeten rice starch by saccharification based on phosphorus α-amylase and β-amylase to provide sweetness and various flavors can be obtained.
Hereinafter, preferred embodiments of the present invention are disclosed.
Example 1 . Chrysalis of Cardyceps militaris on chrysalis medium.
1 kg of brown rice was immersed at 15 ° C., pulverized and maintained at 75% by weight of water, which was sterilized at 121 ° C. for 30 minutes, and then inoculated with 2% by weight (w / w) of pupa Cordyceps sinensis (C. militaris) in a clean room. Incubated for 14 days at 15 ℃ to form a cylindrical fruiting body length of 10cm. Fruiting body obtained in the present embodiment is characterized by adding only brown rice as a medium to the golden color and added to the next Sikhye manufacturing saccharification step without a drying process as a living material.
Example 2 . Manufacture of malt juice (malt extract).
1 kg of malt (malt powder) was added to 5 L of water, and malt oil (malt extract) was leached at 32 ° C. for 1 hour, and centrifuged to obtain 5.3 kg of malt solution, an enzyme liquid.
Example 3 . Brewed rice.
5kg of non-glutinous rice was washed, soaked for 3 hours, dehydrated, and steamed in a steamer. After pouring cold water in the middle, stir up and down to cook thoroughly.
Cordyceps sinensis Sikhye was prepared in the mixing ratio of <Table 1> to the gourd rice obtained in Example 3.
The present invention can achieve the object of the present invention as much as possible by using the blending ratio, according to the process diagram in FIG.
First, pupa cordyceps militaris was prepared in a medium consisting only of brown rice, and separately, 2.5 kg of steamed rice made from cooked rice in a large container (250 L), 82.97 L of purified water, and 4 kg of malt oil were added, and then 1 kg of sugar was added. .
After stirring and saccharifying for 5 hours at 60 ° C, add 3 kg of Cordyceps fruit fruit, add 6.5 kg of sugar to maintain 12 ° Brix sweetness, mix, and then mix ginger to keep golden Cordyceps fruit fruit flavor and color. (chopper) and then 50g of hot water extract ginger extract was aged for 1 day, and then sterilized with an instant sterilizer at 121 ℃ to produce a labeled product in the container.
The shape of the product of the present invention before packaging the final product is shown in FIG.
In the present invention, when the ginger extract is added 0.1% or more, the golden color disappears and the flavor is poor, when added to 0.01% or less, the color taste is good but Cordyceps sinensis is excessively disadvantageous.
In case of adding more than 1.0% of sugar in the saccharification ripening process at 60 ° C. in the manufacturing process of cordyceps herbicide according to the present invention, starch hydrolysis is delayed by malt oil, especially extraction efficiency and pigment separation of hydrolyzate derived from cordyceps fruit body. Is poor and flavor is poor.
Therefore, in order to meet the sweetness of the final Sikhye product of 12 ° Brix, adding the sugar content of 85% of the total sugar equivalent when adding the ginger extract after the saccharification ripening process has an advantage in the aptitude of the final product.
≪ Example 1 >
The viscosity (cP), PH and sugar content of the present invention Cordyceps sinensis prepared according to Example 4 and Sikhye according to the comparative example are shown in the specific results <Table 2> and the results of the panel test (Table 3).
Experimental Example 2 Sensory Test
Twenty students from Myongji University majored in life science were randomly sampled as sensory testers. Sikhye products were taken out of the refrigerator 5 minutes before the test, stirred and then stirred with a disposable spoon to give a score by the 5-point rating method for each questionnaire on the questionnaire, and the average value was shown in Table 3 below.
According to the quality characteristics and sensory test results of Cordyceps sinensis prepared according to the method of the present invention, Sikhye of the present invention has the advantage of providing excellent color and flavor compared to the products of the conventional general Sikhye (control).
The present invention is a very useful invention in the health beverage industry because it not only provides a novel Sikhye using pupa cordyceps fungi mushrooms, but also improves the overall preference and provides the most preferable manufacturing method to the general public drink.
Claims (6)
Adding malted water and sugar together with purified water to the gourd rice prepared by increasing the non-glutinous rice, and stirring the mixture to obtain a stirred product;
Injecting the Cordyceps sinensis fruit body obtained in the stirring and saccharifying;
Adding sugar to the saccharified solution with a sugar content of 12 ° Brix, and stirring with ginger extract to obtain Sikhye;
Aging the Sikhye for 24 hours;
Cordyceps mushrooms Sikhye characterized in that the step consists of sterilizing the aged Sikhye at 121 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110073668A KR20130012447A (en) | 2011-07-25 | 2011-07-25 | A rice ferment using cordyceps militaris body fruits and method for preparing of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110073668A KR20130012447A (en) | 2011-07-25 | 2011-07-25 | A rice ferment using cordyceps militaris body fruits and method for preparing of the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130012447A true KR20130012447A (en) | 2013-02-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110073668A KR20130012447A (en) | 2011-07-25 | 2011-07-25 | A rice ferment using cordyceps militaris body fruits and method for preparing of the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111166701A (en) * | 2018-11-12 | 2020-05-19 | 株式会社资生堂 | Composition for external application to skin |
| CN114601136A (en) * | 2022-04-07 | 2022-06-10 | 广西壮族自治区农业科学院 | Passion fruit and cordyceps sinensis complex jam and preparation method thereof |
| KR102463378B1 (en) | 2022-06-03 | 2022-11-07 | 경기도 파주시 | Manufacturing method of Traditional Rice Punch using Cordyceps Militaris |
| KR20230127676A (en) | 2022-02-25 | 2023-09-01 | 주영철발효면역연구소 주식회사 | Manufacturing method of sweet rice punch with cordycepin-contained brown rice and sweet brown rice punch and healthy drink thereby |
-
2011
- 2011-07-25 KR KR1020110073668A patent/KR20130012447A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111166701A (en) * | 2018-11-12 | 2020-05-19 | 株式会社资生堂 | Composition for external application to skin |
| WO2020098355A1 (en) * | 2018-11-12 | 2020-05-22 | 株式会社资生堂 | Composition of external preparation on skin |
| CN111166701B (en) * | 2018-11-12 | 2022-09-16 | 株式会社资生堂 | Composition for external application to skin |
| KR20230127676A (en) | 2022-02-25 | 2023-09-01 | 주영철발효면역연구소 주식회사 | Manufacturing method of sweet rice punch with cordycepin-contained brown rice and sweet brown rice punch and healthy drink thereby |
| CN114601136A (en) * | 2022-04-07 | 2022-06-10 | 广西壮族自治区农业科学院 | Passion fruit and cordyceps sinensis complex jam and preparation method thereof |
| CN114601136B (en) * | 2022-04-07 | 2023-06-09 | 广西壮族自治区农业科学院 | Passion fruit and cordyceps sinensis complex jam and preparation method thereof |
| KR102463378B1 (en) | 2022-06-03 | 2022-11-07 | 경기도 파주시 | Manufacturing method of Traditional Rice Punch using Cordyceps Militaris |
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