US 11,654,168 B2
Ganoderma lucidum fermented beverage product and method for making the same
Ling Lan Lo, Sheung Wan (HK)
Filed by Ling Lan Lo, Sheung Wan (HK)
Filed on Apr. 13, 2021, as Appl. No. 17/228,711.
Prior Publication US 2022/0323522 A1, Oct. 13, 2022
Int. Cl. A61K 36/074 (2006.01); A61K 47/26 (2006.01); A61K 47/46 (2006.01); A61K 31/4745 (2006.01); A23L 2/38 (2021.01); A23L 33/10 (2016.01); A23L 31/00 (2016.01); A23L 2/60 (2006.01)
CPC A61K 36/074 (2013.01) [A23L 2/382 (2013.01); A23L 2/60 (2013.01); A23L 31/00 (2016.08); A23L 33/10 (2016.08); A61K 31/4745 (2013.01); A61K 47/26 (2013.01); A61K 47/46 (2013.01); A23V 2002/00 (2013.01); A61K 2236/19 (2013.01); A61K 2236/31 (2013.01); A61K 2236/331 (2013.01)] 1 Claim
 
1. A method for manufacturing a Ganoderma lucidum fermented beverage product comprising: combining Ganoderma lucidum having Pyrroloquinoline Quinone therein with 4% by weight, of crystal sugar, 6% by weight of honey, and 6% by weight of water to form a mixture; boiling said mixture for one hour to form a mash; extracting liquid from said mash; braising said liquid in an airtight container for 15 days to form a braised liquid; fermenting said braised liquid with 400% by weight of water in a fermentation tank for 120 days to form a first fermented liquid; fermenting said first time fermented liquid with 25% by weight of Ganoderma lucidum having Pyrroloquinoline Quinone therein in the said fermentation tank for 90 days to form a second time fermented liquid; fermenting the said second time fermented liquid with 6% by weight of honey, 4% by weight of crystal sugar, and 1000% by weight of water at room temperature for 30 days to form a third time fermented liquid; stirring the said third time fermented liquid for 10 days and fermenting the said third time fermented liquid for 365 days to form a fourth time fermented liquid; diluting the said fourth time fermented liquid to form the Ganoderma lucidum fermented beverage product.