KR20210012487A - Method for producing aronia seasoning sauce - Google Patents

Abstract

The present invention relates to an aronia seasoning sauce production method and an aronia seasoning sauce produced by the method including: (1) a step of steaming an aronia fruit; (2) a step of producing aronia powder by drying and grinding the aronia fruit; (3) a step of producing an aronia mixture by mixing the steamed aronia fruit with the aronia powder; (4) a step of making a fermented soybean lump by mixing steamed and ground soybeans with the aronia mixture and fermenting the fermented soybean lump; (5) a step of producing a wild plant fermented liquid by performing fermentation and filtering after mixing sugar with a wild plant mixture of ginger, plum, apple, barley fruit, shiitake mushroom, stalk, and beet; (6) a step of performing aging with the fermented soybean lump soaked in brine and then separating the aged liquid; and (7) a step of performing heating after adding the wild plant fermented liquid to the aged liquid.

Description

Method for producing aronia seasoning solution {Method for producing aronia seasoning sauce}

The present invention comprises the steps of fermenting Aronia meju by mixing and then increasing aronia and beans; Mixing sugar in a mixture of ginger, plum, apple, barley fruit, beetroot mushrooms, stalks, and beets, followed by fermentation and filtering to prepare a fermented wild grass; Separating the aging liquid after immersing the meju containing aronia in brine and aging; And it relates to a method for producing an aronia seasoning liquid, characterized in that it comprises the step of heating after adding the fermented fermentation broth prepared above to the separated aging broth, and to an aronia seasoning broth prepared by the method.

Aronia (Aronia, Chokeberry) is a shrub native to North America and belongs to the Rosaceae family. Aronia is a small, sour fruit that ripens in late summer and immediately falls off, and its leaves are soft, shiny and light green.

Aronia berries (Aronia berry, Black Chokeberry) contain a large amount of sugars (20%), anthocyanins, polyphenols, vitamins B1, B2, pantothenic acid, and flavonoids. In particular, anthocyanins and polyphenols help blood circulation in the human body, aid in permeability of microvessels, elasticity of blood vessels, normalization of blood pressure, etc., and in particular, provide a positive effect on microvessels of the eye to enhance vision. It is known to represent, and has recently emerged as a well-being food.

As it is known that the constituents of aronia fruit have useful effects on the human body, many studies are being conducted to process aronia fruit and use it as food. Aronia is growing rapidly in Korea due to its ease of cultivation, but there is hardly any processing method that can easily manufacture food using all Aronia fruits at home or in a company. In addition, aronia has a problem that it is difficult to use the raw fruit as it is because the skin is thick and the sour and astringent taste is strong. Therefore, it is necessary to study how to use all the functional ingredients contained in Aronia fruit.

Soy sauce is a representative fermented soybean food in Korea that is fermented and aged with soybean as the main ingredient. Soy sauce is not only high in protein and amino acids, but also has excellent storage properties, and has a unique taste and aroma, so it has been widely used in the diet of our ancestors. During the aging process of soy sauce, there are various factors that determine the quality of taste, aroma, and color, but can be largely divided into raw materials, manufacturing methods, meju and strains applied thereto. Although good raw materials and the action of microorganisms during the aging process determine the taste and aroma, the quality of soy sauce depends on the manufacturing method.

And, in the case of conventionally available soy sauce, the salinity of soy sauce is 18 to 19%, which is very high, so when used directly on food, it gives a strong salty taste, and when the salinity is lowered, there is a risk of being oxidized and spoiled. In addition, in the case of flavored soy sauce marketed in the form of conventional spiced soy sauce or presented in cookbooks, nutrients are destroyed during the manufacturing process and saltiness is increased, or the flavor is very strong and unhealthy due to various artificial additives.

Korean Patent Registration No. 1435741 discloses a method of preparing a soy sauce seasoning liquid, and Korean Patent Registration No. 1968583 discloses a method of preparing a seasoning liquid using a fermented Hwangchil tree. However, the method for preparing the aronia seasoning liquid of the present invention is different. Different.

The present invention was conceived in response to the above requirements, and an object of the present invention is to optimize aronia pretreatment, selection of subsidiary materials, processing conditions, etc. to prepare a seasoning solution having excellent nutritional and palatability using aronia as a main material. Compared to seasoning liquid, the purpose is to provide a method for preparing aronia seasoning liquid that is suitable for consumers' preference because it has improved nutritional components and has excellent deep and umami taste.

In order to solve the above problems, the present invention (1) increasing the Aronia fruit; (2) drying and pulverizing the aronia fruit to prepare aronia powder; (3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2); (4) mixing the aronia mixture prepared in step (3) with the pulverized soybeans after steaming to form meju, and fermenting the formed meju; (5) preparing a fermented wild grass fermentation broth by mixing sugar in a wild grass mixture in which ginger, plum, apple, barley fruit, mandarin mushrooms, stalks and beets are mixed, fermenting and filtering; (6) separating the aging liquid after immersing the dried meju in step (4) and aging it in brine; And (7) adding the fermentation broth prepared in step (5) to the fermented broth prepared in step (5) and heating the fermented broth prepared in step (6). .

In addition, the present invention provides an aronia seasoning liquid prepared by the above method.

The aronia seasoning liquid of the present invention has high nutritional properties due to the high amount of aronia added, and does not add any artificial colors, preservatives, seasonings, etc., and has a natural taste by using only natural ingredients, while the taste is refreshing, neat and not salty, Since the umami is improved and the preference is excellent, it is possible to provide an aronia seasoning liquid that can be usefully used in various dishes such as soup, stew, stew, and seasoned.

1 shows a photograph of the aronia mixture of the present invention.

In order to achieve the object of the present invention, the present invention

(1) increasing the aronia fruit;

(2) drying and pulverizing the aronia fruit to prepare aronia powder;

(3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2);

(4) mixing the aronia mixture prepared in step (3) with the pulverized soybeans after steaming to form meju, and fermenting the formed meju;

(5) preparing a fermented wild grass fermentation broth by mixing sugar in a wild grass mixture in which ginger, plum, apple, barley fruit, mandarin mushrooms, stalks and beets are mixed, fermenting and filtering;

(6) separating the aging liquid after immersing the dried meju in step (4) and aging it in brine; And

(7) It provides a method for producing an aronia seasoning liquid, characterized in that it comprises the step of adding the fermentation broth prepared in step (5) to the fermented broth prepared in step (5) and then heating the separated aging broth in step (6).

In the method for producing an aronia seasoning liquid of the present invention, the steaming of the step (1) may preferably increase the aronia fruit at 90 to 100°C for 8 to 12 minutes, and more preferably 100 to the aronia fruit. It can be cooked for 10 minutes at °C.

In addition, in the method for producing an aronia seasoning liquid of the present invention, the aronia powder of step (2) may be prepared by drying and pulverizing the aronia fruit at 20 to 25° C. for 2 to 3 days.

In addition, in the method for preparing the aronia seasoning liquid of the present invention, the step (3) is preferably mixed with the increased aronia fruit and aronia powder in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, more preferably The increased aronia fruit and aronia powder can be mixed in a 1:1 weight ratio.

The production of the Aronia mixture through the steps (1) to (3) was soft while reducing the acidity and astringency peculiar to Aronia, so that it could be prepared as a mixture suitable for seasoning.

In addition, in the method for producing an aronia seasoning liquid of the present invention, the step (4) is preferably formed into meju by mixing the aronia mixture in a weight ratio of 0.8 to 1.2: 0.8 to 1.2 in the pulverized soybean after steaming, The molded meju can be fermented for 6 to 8 days at 25 to 35°C. More preferably, the aronia mixture is mixed with the pulverized soybean in a ratio of 1:1 to form meju after steaming, and the molded meju Can be fermented for 7 days at 25~35℃. Meju prepared under the above-described conditions had an amino acid nitrogen content of 110 mg% or more, so that it was excellent in quality, well harmonized with the flavor of Aronia, and had a more excellent umami taste.

In addition, in the method for preparing the aronia seasoning liquid of the present invention, the fermented wild grass of the step (5) is preferably 16 to 24 wt% ginger, 16 to 24 wt% plum, and 16 to 24 apples based on the total weight of the wild grass mixture. Weight ratio of 0.8 to 1.2: 0.8 to 1.2 weight ratio of sugar to a mixture of wild grasses mixed with 8 to 12% by weight, 8 to 12% by weight of barley fruit, 8 to 12% by weight of beetroot, and 8 to 12% by weight of beetroot It can be prepared by fermenting for 2 to 4 months at 20 to 25°C and filtering after mixing with, more preferably, based on the total weight of the wild and wild grass mixture, ginger 20% by weight, plums 20% by weight, apples 20% by weight, barley water After mixing 10% by weight of fruit, 10% by weight of beetroot, 10% by weight of stalks, and 10% by weight of beetroot, sugar was mixed in a ratio of 1:1 by weight, fermented at 20~25℃ for 3 months and filtered. Can be manufactured. To prepare the seasoning solution by adding an appropriate amount of fermented fermented fermented wild grass prepared by mixing the above ingredients and blending ratios adds the umami and flavor of the seasoning solution, and uses only natural ingredients to provide eco-friendly taste and health-oriented high value-added seasoning solution to consumers. Can be provided to.

In addition, in the method for preparing the aronia seasoning liquid of the present invention, the step (6) is preferably 8 to 12 kg of meju in 18 to 20% (w/v) 16 to 24 L of saline at 25 to 35°C. After immersing for 4 months and aging, the aging liquid can be separated. More preferably, 10 kg of meju can be immersed in 20 L of 19% (w/v) brine for 3 months at 25-35°C for 3 months and then aged. Can be separated. The aging liquid prepared under the conditions as described above was able to be prepared as an aging liquid having excellent taste and flavor, while the taste and aroma of aronia were well harmonized, the rough taste was reduced. The total nitrogen content of the thus prepared aging liquid was 0.7% or more, which is the standard standard for the total nitrogen content of soy sauce, and it was confirmed that it was a seasoning liquid with excellent quality because it had a umami like soy sauce.

In addition, in the method for preparing the aronia seasoning liquid of the present invention, the step (7) is preferably performed at 90 to 100° C. for 8 to 12 minutes after adding 0.8 to 1.2 kg of fermentation broth to 8 to 12 kg of the separated aging liquid. It can be heated during, and more preferably, after adding 1 kg of fermentation broth to 10 kg of separated aging broth, it may be heated at 100° C. for 10 minutes. The seasoning liquid prepared by mixing and heating under the above conditions could be prepared as a seasoning liquid in which the aging liquid and the fermented wild grass were well harmonized, the taste was deeper and softer, and the sweetness and umami were harmonized.

The method for preparing the aronia seasoning liquid of the present invention, more specifically

(1) increasing the aronia fruit at 90-100° C. for 8-12 minutes;

(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare aronia powder;

(3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2) in a weight ratio of 0.8 to 1.2: 0.8 to 1.2;

(4) After steaming, mix the aronia mixture prepared in step (3) with the pulverized soybeans at a weight ratio of 0.8 to 1.2: 0.8 to 1.2 and molded into meju, and the molded meju is 6 to at 25 to 35°C. Fermenting for 8 days;

(5) Based on the total weight of the wild grass mixture, 16 to 24% by weight of ginger, 16 to 24% by weight of plum, 16 to 24% by weight of apples, 8 to 12% by weight of barley fruit, 8 to 12% by weight of barley mushrooms, 8 A mixture of ~12% by weight and 8-12% by weight of beetroot is mixed with sugar in a ratio of 0.8 to 1.2:0.8 to 1.2, then fermented at 20 to 25°C for 2 to 4 months and filtered to prepare fermented wild grass Step to do;

(6) After immersing 8 to 12 kg of dried meju in step (4) in 16 to 24 L of 18 to 20% (w/v) brine for 2 to 4 months at 25 to 35°C, separate the aging liquid. Step to do; And

(7) After adding 0.8 to 1.2 kg of fermented wild grass prepared in step (5) to 8 to 12 kg of the separated aging liquid in step (6), heating at 90 to 100°C for 8 to 12 minutes Can contain,

More specifically

(1) increasing the aronia fruit at 100° C. for 10 minutes;

(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare aronia powder;

(3) preparing an aronia mixture by mixing the increased aronia fruit in the step (1) and the aronia powder prepared in the step (2) at a weight ratio of 1:1;

(4) Mixing the aronia mixture prepared in step (3) with the pulverized soybean after steaming in a 1:1 weight ratio to form meju, and fermenting the formed meju at 25 to 35°C for 7 days ;

(5) Based on the total weight of the wild grass mixture, a mixture of 20% by weight of ginger, 20% by weight of plum, 20% by weight of apples, 10% by weight of barley fruit, 10% by weight of beech mushroom, 10% by weight of stalks and 10% by weight of beets Mixing the sugar in the wild grass mixture in a ratio of 1:1, fermenting at 20-25° C. for 3 months, and filtering to prepare a wild wild grass fermentation broth;

(6) immersing 10 kg of dry meju in step (4) in 20 L of 19% (w/v) brine for 3 months at 25 to 35° C. for 3 months, and then separating the aging liquid; And

(7) After adding 1 kg of the fermentation broth prepared in step (5) to 10 kg of the separated aging broth in step (6), heating at 100° C. for 10 minutes may be included.

The present invention also provides an aronia seasoning liquid prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing example One. Aaronia Seasoning

(1) Aronia fruit was cooked at 100°C for 10 minutes.

(2) Aronia fruit was dried and pulverized at 20-25° C. for 2 to 3 days to prepare aronia powder.

(3) The aronia fruit increased in step (1) and the aronia powder prepared in step (2) were mixed in a 1:1 weight ratio to prepare an aronia mixture.

(4) The washed soybeans were immersed for 12 to 24 hours, steamed at 120°C for 2 hours, and then pulverized.

(5) Mixing the Aronia mixture prepared in step (3) and the crushed soybeans in step (4) at a weight ratio of 1:1 to form meju, and fermenting the formed meju at 25-35°C for a week I did.

(6) Based on the total weight of the wild grass mixture, a mixture of 20% by weight of ginger, 20% by weight of plum, 20% by weight of apples, 10% by weight of barley fruit, 10% by weight of beech mushroom, 10% by weight of stalks, and 10% by weight of beets Sugar was mixed at a ratio of 1:1 by weight, fermented at 20-25° C. for 3 months, and filtered to prepare an enzyme solution.

(7) 10 kg of dry meju in step (5) was immersed in 20 L of 19% (w/v) brine for 3 months at 25 to 35°C for 3 months, and then added to 10 kg of the separated aging liquid in step (5). After adding 1 kg of the prepared enzyme solution, it was boiled at 100° C. for 10 minutes to prepare a seasoning solution.

Mixture ratio of wild grass mixture (% by weight) Kinds Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 ginger 20 20 15 10 plum 20 20 15 10 Apple 20 20 10 15 Bodhi tree 10 20 10 20 Brown beech mushroom 10 20 10 20 Cupboard 10 - 10 20 beat 10 - 10 5 onion - - 10 - ship - - 10 -

Comparative example 1 to 3. Aaronia Seasoning

Aronia seasoning liquid was prepared by the method of Preparation Example 1, but when mixing the wild grass mixture of step (6), the wild grass mixture of Comparative Examples 1 to 3 was mixed with the material mixing ratio of Comparative Examples 1 to 3 of Table 1 above. Aronia seasoning liquid was prepared.

Comparative example 4. Aaronia Seasoning

(1) Aronia fruit was juiced to prepare an aronia juice.

(2) Based on the total weight of the wild grass mixture, a mixture of 20% by weight of ginger, 20% by weight of plum, 20% by weight of apples, 10% by weight of barley fruit, 10% by weight of beech mushroom, 10% by weight of stalks, and 10% by weight of beets Sugar was mixed at a weight ratio of 1:1, fermented at 20-25° C. for 3 months, and filtered to prepare an enzyme solution.

(3) The washed soybeans were immersed for 12 to 24 hours, steamed at 120°C for 2 hours, and then pulverized.

(4) The crushed soybeans in step (3) were molded into meju, and the molded meju was fermented at 25 to 35°C for 2 months.

(5) 10 kg of dry meju in step (4) was immersed in 20 L of 19% (w/v) brine for 3 months at 25 to 35°C for 3 months, and then added to 10 kg of the separated aging liquid in step (1). After adding 0.5 kg of the prepared aronia juice solution and 0.5 kg of the enzyme solution prepared in step (2), it was boiled at 100° C. for 10 minutes to prepare a seasoning solution.

Comparative example 5. Aaronia Seasoning

(1) Aronia fermented products were prepared by inoculating a Lactobacillus plantarum strain in the Aronia juice obtained by extracting Aronia fruit and fermenting at 37° C. for a week.

(2) Aronia seasoning was prepared under the conditions of (4) to (7) of Preparation Example 1 using the fermented aronia produced in step (1).

Comparative example 6. Aaronia Seasoning

Aronia seasoning liquid was prepared by the method of Preparation Example 1, but 10 kg of meju dried in step (7) was immersed in 15 L of 19% (w/v) brine for 3 months at 25 to 35° C. and then separated. After adding 2 kg of the enzyme solution to 10 kg of the aging solution, it was boiled at 100° C. for 10 minutes to prepare a seasoning solution.

Example 1: According to the wild grass mixture material and mixing ratio Seasoning Sensory test

A sensory test was performed with the Aronia seasoning liquid prepared by the method of Preparation Example 1 and the seasoning liquids of Comparative Examples 1 to 3. The sensory test was conducted for 30 housewives in terms of color, aroma, taste, and overall acceptability. 1 point is very bad, 2 points are bad, 3 points are normal, 4 points are good, 5 points are very good. A 5-point preference scale method, which is indicated as good, was used.

Sensory test of seasoning liquid according to the ingredients and mixing ratio of wild grass mixture division color incense flavor Overall acceptability Manufacturing Example 1 4.00 4.28 4.66 4.48 Comparative Example 1 3.96 3.68 3.98 3.78 Comparative Example 2 3.90 3.72 3.92 3.80 Comparative Example 3 3.90 3.86 4.20 3.92

As shown in Table 2, the seasoning liquid prepared with the type and blending ratio of the wild plants of Preparation Example 1 showed higher scores in flavor, taste and overall acceptability than the seasoning liquid of the comparative examples, It was found that preparing the aronia seasoning liquid using the mixture was significantly improved in palatability.

Example 2. Aaronia According to processing conditions Seasoning Sensory test

A sensory test was performed by the method of Example 1 with the aronia seasoning liquid prepared by the method of Preparation Example 1 and the aronia seasoning liquid of Comparative Examples 4 to 5.

Sensory test of seasoning liquid according to aronia addition conditions division color incense flavor Overall acceptability Manufacturing Example 1 4.00 4.28 4.66 4.48 Comparative Example 4 3.80 3.32 3.20 3.28 Comparative Example 5 3.92 3.84 3.86 3.88

As a result, as shown in Table 3, the seasoning solution of Preparation Example 1 showed a higher score than the seasoning solution of Comparative Examples 4 and 5. Therefore, it was confirmed that preparing the seasoning liquid using the aronia mixture processed under the conditions of (1) to (3) of Preparation Example 1 can further enhance the flavor and taste of the seasoning liquid.

Example 3. According to the material mixing ratio Seasoning Sensory test

A sensory test was performed by the method of Example 1 with the Aronia seasoning liquid prepared by the method of Preparation Example 1 and the aronia seasoning liquid of Comparative Example 6.

Sensory test of seasoning liquid according to ingredient mixing ratio division color incense flavor Overall acceptability Manufacturing Example 1 4.00 4.28 4.66 4.48 Comparative Example 6 3.98 3.94 4.32 4.10

As a result, compared to the seasoning liquid of Comparative Example 6, the seasoning liquid of Preparation Example 1 exhibited a higher score in aroma, taste, and overall acceptability, so that the seasoning liquid was prepared using meju, salt water and enzyme liquid under the conditions of Preparation Example 1 It was confirmed that the umami and flavor of can be further improved.

Claims (5)

(1) increasing the aronia fruit;
(2) drying and pulverizing the aronia fruit to prepare aronia powder;
(3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2);
(4) mixing the aronia mixture prepared in step (3) with the pulverized soybeans after steaming to form meju, and fermenting the formed meju;
(5) preparing a fermented wild grass fermentation broth by mixing sugar in a wild grass mixture in which ginger, plum, apple, barley fruit, mandarin mushrooms, stalks and beets are mixed, fermenting and filtering;
(6) separating the aging liquid after immersing the dried meju in step (4) and aging it in brine; And
(7) A method for producing an aronia seasoning liquid, characterized in that it comprises the step of adding the fermentation broth prepared in step (5) to the fermentation broth prepared in step (5) and then heating the separated aging broth in step (6). The method of claim 1, wherein the wild grass mixture of step (5) is based on the total weight of the wild grass mixture, based on the total weight of the wild grass mixture, 16 to 24% by weight of ginger, 16 to 24% by weight of plum, 16 to 24% by weight of apples, 8 to 12% by weight of barley fruit , A method for producing an aronia seasoning liquid, characterized in that it is a mixture of 8 to 12% by weight of beetroot mushrooms, 8 to 12% by weight and 8 to 12% by weight of beets. The method of claim 2,
(1) increasing the aronia fruit;
(2) drying and pulverizing the aronia fruit to prepare aronia powder;
(3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2) in a weight ratio of 0.8 to 1.2: 0.8 to 1.2;
(4) mixing the aronia mixture prepared in step (3) with the pulverized soybean after steaming at a weight ratio of 0.8 to 1.2: 0.8 to 1.2 to form meju, and fermenting the formed meju;
(5) Based on the total weight of the wild grass mixture, 16 to 24% by weight of ginger, 16 to 24% by weight of plum, 16 to 24% by weight of apples, 8 to 12% by weight of barley fruit, 8 to 12% by weight of barley mushrooms, 8 Mixing ~12% by weight and 8-12% by weight of beetroot in a mixture of sugar in a ratio of 0.8 to 1.2:0.8 to 1.2, fermenting and filtering to prepare a fermented wild grass;
(6) immersing 8 to 12 kg of dry meju in step (4) in 16 to 24 L of 18 to 20% (w/v) brine, and then separating the aging liquid; And
(7) Aronia, characterized in that it comprises the step of heating after adding 0.8 to 1.2 kg of fermentation broth prepared in step (5) to 8 to 12 kg of the separated aging liquid in step (6). Method for preparing seasoning liquid. The method of claim 3,
(1) increasing the aronia fruit at 90-100° C. for 8-12 minutes;
(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare aronia powder;
(3) preparing an aronia mixture by mixing the increased aronia fruit in step (1) and the aronia powder prepared in step (2) in a weight ratio of 0.8 to 1.2: 0.8 to 1.2;
(4) After steaming, mix the aronia mixture prepared in step (3) with the pulverized soybeans at a weight ratio of 0.8 to 1.2: 0.8 to 1.2 and molded into meju, and the molded meju is 6 to at 25 to 35°C. Fermenting for 8 days;
(5) Based on the total weight of the wild grass mixture, 16 to 24% by weight of ginger, 16 to 24% by weight of plum, 16 to 24% by weight of apples, 8 to 12% by weight of barley fruit, 8 to 12% by weight of barley mushrooms, 8 A mixture of ~12% by weight and 8-12% by weight of beetroot is mixed with sugar in a ratio of 0.8 to 1.2:0.8 to 1.2, then fermented at 20 to 25°C for 2 to 4 months and filtered to prepare fermented wild grass Step to do;
(6) After immersing 8 to 12 kg of dried meju in step (4) in 16 to 24 L of 18 to 20% (w/v) brine for 2 to 4 months at 25 to 35°C, separate the aging liquid. Step to do; And
(7) After adding 0.8 to 1.2 kg of fermented wild grass prepared in step (5) to 8 to 12 kg of the separated aging liquid in step (6), heating at 90 to 100°C for 8 to 12 minutes Aronia seasoning liquid manufacturing method comprising the. The aronia seasoning liquid prepared by the method of any one of claims 1 to 4.

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