KR20220077406A - Method of manuafacture of cudrania drink - Google Patents
Method of manuafacture of cudrania drink Download PDFInfo
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- KR20220077406A KR20220077406A KR1020200166319A KR20200166319A KR20220077406A KR 20220077406 A KR20220077406 A KR 20220077406A KR 1020200166319 A KR1020200166319 A KR 1020200166319A KR 20200166319 A KR20200166319 A KR 20200166319A KR 20220077406 A KR20220077406 A KR 20220077406A
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- 238000000034 method Methods 0.000 title claims description 11
- 241000218211 Maclura Species 0.000 title 1
- 230000032683 aging Effects 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000002203 pretreatment Methods 0.000 claims abstract description 8
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 3
- 238000001784 detoxification Methods 0.000 description 4
- 208000006454 hepatitis Diseases 0.000 description 4
- 231100000283 hepatitis Toxicity 0.000 description 4
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 4
- 208000018522 Gastrointestinal disease Diseases 0.000 description 3
- 208000004296 neuralgia Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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Abstract
본 발명의 일 실시례에 따른 꾸지뽕 음료 제조방법은, 꾸지뽕 열매와 매실을 세척한 뒤 절단 및 심과 씨앗을 제거하는 전처리 단계, 꾸지뽕 열매와 매실을 2:1 중량비로 혼합하는 혼합 재료 준비 단계, 혼합재료에 구연산, 정제수를 투입하고 교반기를 갖는 농축기에 넣고 가열 농축하는 단계, 가열 농축 후 밀폐용기에 숙성시키는 1차 숙성단계, 숙성물에 설탕, 올리고당을 혼합시켜 혼합 발효액을 제작하는 단계, 혼합 발효액을 그늘진 곳에서 4개월간 숙성시키는 2차 숙성단계, 숙성단계가 끝난 발효액을 물과 혼합하여 제조하는 단계를 포함할 수 있다.Cujippong beverage manufacturing method according to an embodiment of the present invention, a pre-treatment step of cutting and removing the core and seeds after washing the Cujippong fruit and plum, a mixed material preparation step of mixing Cujippong fruit and plum in a 2: 1 weight ratio, Citric acid and purified water are added to the mixed material, put in a concentrator with a stirrer, and concentrated by heating, first aging step of heating and concentrating and then aging in an airtight container, mixing the aged water with sugar and oligosaccharide to prepare a mixed fermentation broth, mixing A secondary aging step of aging the fermentation broth in a shaded place for 4 months, and a step of preparing the fermentation broth after the aging step is mixed with water.
Description
본 발명은 꾸지뽕 음료의 제조방법에 관한 것으로, 더욱 상세하게는 폐결핵, 간염, 신경통 등에 효능이 있는 꾸지뽕 열매와 위장장애 및 해독작용이 뛰어난 것으로 알려져 있는 매실을 가공하여 제작된 꾸지뽕 음료 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a cujippong drink, and more particularly, to a method for manufacturing a cujibbong drink produced by processing cujippong fruit, which is effective for pulmonary tuberculosis, hepatitis, neuralgia, etc., and plums known to be excellent in gastrointestinal disorders and detoxification. will be.
꾸지뽕은 약재로서 그 효능과 성분이 여러 매체를 통해 알려져 일반 대중들에게 명칭이 잘 알려져 있다.As a medicinal herb, its efficacy and ingredients are known through various media, and its name is well known to the general public.
그러나, 약재로서의 인식이 강하고 관련 제품들의 다수가 진액이나 건조제품으로서 일반사람들이 가볍게 섭취하기에는 상당히 낯선 부분이 있다.However, the recognition as a drug is strong, and many of the related products are extracts or dried products, so it is quite unfamiliar for the general public to take lightly.
따라서, 약학적 효능을 강조하는 것과 동시에 대중들에게 친근하고 가볍게 섭취될 수 있도록 하는 방안이 요구된다.Therefore, there is a need for a method that emphasizes the pharmaceutical efficacy and at the same time allows it to be ingested lightly and friendly to the public.
본 발명은 상술한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로, 꾸지뽕 열매와 매실을 세척한 후 전처리 단계를 거쳐 혼합한 뒤, 교반기를 갖는 농축기에 넣고 가열 농축한 이후 밀폐용기에 1차숙성과정을 거쳐 숙성물에 설탕, 올리고당 등을 첨가하여 그늘진 곳에서 2차 숙성시키는 과정으로 구성됨으로써, 위장장애와 해독작용이 있고 폐결핵, 간염, 신경통 등의 약학적 효능과 풍미가 개선된 꾸지뽕 음료 제조방법을 제공하는데 그 목적이 있다.The present invention has been devised to solve the problems of the prior art as described above, and after washing the Cujippong fruit and the plum and mixing them through a pre-treatment step, put them in a concentrator with a stirrer, and after heating and concentrating, the first in an airtight container It consists of a process of secondary aging in a shaded place by adding sugar, oligosaccharide, etc. to the aged water after the aging process, so it has gastrointestinal disorders and detoxification, and has improved pharmaceutical efficacy and flavor for pulmonary tuberculosis, hepatitis, neuralgia, etc. It is an object to provide a manufacturing method.
또한, 본 발명은 꾸지뽕 음료 숙성액과 물을 혼합하기에 알맞은 비율을 제공하는 것에 그 목적이 있다.In addition, the present invention has an object to provide a suitable ratio for mixing kkujippong beverage aged liquid and water.
본 발명의 일실시례에 따른 꾸지뽕 음료 제조방법은, 꾸지뽕 열매와 매실을 세척한 후 물기를 제거하고 약 0.5cm 두께로 절단한 후 심과 씨앗을 제거하는 전처리 단계, 상기 전처리 단계에서 꾸지뽕 열매와 매실을 2:1중량비로 혼합하여 준비하는 혼합 재료 준비 단계, 상기 혼합 재료 100중량부에 구연산 0.02중량부, 정제수 4중량부를 투입한 혼합물을 교반기를 갖는 농축기에 넣고 95~100℃에서 10~20분간 가열 농축 하는 단계, 상기 가열 농축 후 외부공기와 차단된 밀폐용기에 18~24시간 숙성시키는 1차 숙성 단계, 상기 숙성물 100중량부에 대한 설탕 40중량부, 올리고당 20중량부를 혼합시킨 혼합발효액 제작 단계, 상기 혼합 발효액을 15~20℃사이 그늘진 곳에서 4개월간 숙성시키는 2차숙성 단계, 상기 숙성단계가 끝난 발효액에 물 100중량부와 발효액 10~30중량부를 혼합하여 제조하는 단계를 포함할 수 있다.Cujippong beverage manufacturing method according to an embodiment of the present invention, after washing the Cujippong fruit and plum, remove the water, cut to a thickness of about 0.5cm, and then remove the core and seeds, a pretreatment step of removing the core and seeds, and Mixed material preparation step of preparing by mixing plums in a 2: 1 weight ratio, 0.02 parts by weight of citric acid and 4 parts by weight of purified water are added to 100 parts by weight of the mixed material into a concentrator having a stirrer, and 10-20 at 95-100° C. Concentrating by heating for minutes, the first aging step of aging for 18 to 24 hours in an airtight container blocked from external air after heating and concentration, 40 parts by weight of sugar and 20 parts by weight of oligosaccharides with respect to 100 parts by weight of the aged product A manufacturing step, a secondary aging step of aging the mixed fermented broth in a shaded place between 15 and 20° C. for 4 months, and preparing by mixing 100 parts by weight of water and 10 to 30 parts by weight of the fermentation broth with the fermentation broth after the aging step can
본 발명의 일측에 따르면 상기 숙성단계가 끝난 발효액에 물 100중량부와 발효액 10~30중량부를 혼합하여 꾸지뽕 음료를 제조하는 과정을 더 포함할 수 있다.According to an aspect of the present invention, the process of preparing a kkujippong beverage by mixing 100 parts by weight of water and 10 to 30 parts by weight of the fermentation broth to the fermentation broth after the aging step may be further included.
본 발명의 의하면, 꾸지뽕 열매와 매실을 세척한 후 전처리단계를 거쳐 혼합한 뒤, 교반기를 갖는 농축기에 넣고 가열 농축한 이후 밀폐용기에 1차숙성과정을 거쳐 숙성물에 설탕, 올리고당 등을 첨가하여 그늘진 곳에서 4개월간 2차 숙성시키는 과정으로 구성함으로써, 위장장애와 해독작용이 있고 폐결핵, 간염, 신경통 등의 약학적 효능과 풍미가 개선된 꾸지뽕 음료 제조방법을 제시함으로써, 소비자들에게 위장장애, 해독작용, 폐결핵, 간염 등의 약학적 효과가 뛰어난 꾸지뽕 열매를 친근하고 가볍게 섭취할 수 있는 꾸지뽕 음료로 제공할 수 있는 효과가 있다.According to the present invention, after washing Cujippong fruit and plum, mixed through a pre-treatment step, put in a concentrator having a stirrer, concentrated by heating, and then subjected to a primary aging process in an airtight container, sugar, oligosaccharide, etc. are added to the aged water. By composing the process of secondary aging for 4 months in a shady place, it has gastrointestinal disorders and detoxification, and by presenting a method for producing cucurbitan drinks with improved pharmaceutical efficacy and flavor such as pulmonary tuberculosis, hepatitis, and neuralgia, It has the effect of providing the Cujippong fruit, which has excellent detoxification, pulmonary tuberculosis, and hepatitis, as a friendly and easy-to-take Cujippong drink.
도 1은 본 발명의 일실시례에 따른 꾸지뽕 음료의 제조방법의 순서를 보여주는 순서도이다.1 is a flow chart showing the sequence of the manufacturing method of the kkujippong beverage according to an embodiment of the present invention.
이하에서는 도면을 참조하여 본 발명의 구체적인 실시례를 상세하게 설명한다. 다만, 본 발명의 사상은 제시되는 실시례에 제한되지 아니하고, 본 발명의 사상을 이해하는 당업자는 동일한 사상의 범위 내에서 다른 구성요소를 추가, 변경, 삭제 등을 통하여, 퇴보적인 다른 발명이나 본 발명 사상의 범위 내에 포함되는 다른 실시례를 용이하게 제안할 수 있을 것이나, 이 또한 본원 발명 사상 범위 내에 포함된다고 할 것이다. Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, the spirit of the present invention is not limited to the presented embodiments, and those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, through addition, change, deletion, etc. Other embodiments included within the scope of the present invention may be easily proposed, but these will also be included within the scope of the present invention.
또한, 각 실시례의 도면에 나타나는 동일한 사상의 범위 내의 기능이 동일한 구성요소는 동일한 참조부호를 사용하여 설명한다.In addition, components having the same function within the scope of the same idea shown in the drawings of each embodiment will be described using the same reference numerals.
도 1은 본 발명에 따른 꾸지뽕 음료 제조방법의 순서를 보여주는 순서도이다.1 is a flow chart showing the sequence of the kkujippong beverage manufacturing method according to the present invention.
도 1을 참조하면, 본 발명의 일 실시례에 따른 꾸지뽕음료(100)는 꾸지뽕 열매를 이용하여 제조해 물과 혼합해서 섭취할 수 있는 음료이다.Referring to Figure 1, cujippong drink 100 according to an embodiment of the present invention is a beverage that can be consumed by mixing with water prepared using cujippong fruits.
본 발명의 꾸지뽕 음료(100)는 전처리 단계(110), 혼합 재료 준비 단계(120), 가열 농축 단계(130), 1차 숙성 단계(140), 혼합 발효액 제조 단계(150), 2차 숙성 단계(160)를 포함할 수 있다.The kkujippong beverage 100 of the present invention is a
전처리 단계(110)는 꾸지뽕 열매와 매실을 세척한 후 물기를 제거하고 약 0.5cm 두께로 절단한 후 심과 씨앗을 제거한다.Pre-treatment
혼합 재료 준비 단계(120)에서는 상기 전처리 단계에서 꾸지뽕 열매와 매실을 2:1중량비로 혼합하여 준비한다.In the mixing
가열 농축 단계(130)에서는 상기 혼합 재료 100중량부에 구연산0.02중량부, 정제수 4중량부를 혼합한 혼합물을 교반기를 갖는 농축기에 넣고 95~100℃에서 10~20분간 가열 농축한다.In the
1차 숙성 단계(140)에서는 상기 가열 농축한 혼합물을 외부공기와 차단된 밀폐용기에 18~24시간 숙성시킨다.In the
혼합 발효액 제조 단계(150)에서는 상기 숙성물 100중량부에 대한 설탕 40중량부, 올리고당 20중량부를 혼합하여 제작한다.In the mixed fermentation
2차 숙성 단계(160)에서는 상기 혼합 발효액을 15~20℃ 사이의 그늘진 곳에서 4개월간 숙성시킨다.In the
이때, 상기 숙성단계가 끝난 발효액에 물 100중량부에 발효액 10~30중량부를 혼합하여 꾸지뽕 음료를 완성시키는 과정을 더 포함할 수 있다.At this time, it may further include the process of completing the kkujippong beverage by mixing 10 to 30 parts by weight of the fermentation broth in 100 parts by weight of water to the fermentation broth after the aging step.
이상과 같이 본 발명의 일실시례는 비록 한정된 실시례와 도면에 의해 설명되었으나, 본 발명의 일실시례는 상기 설명된 실시례에 한정되는 것은 아니며, 이는 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다. 따라서 본 발명의 일실시례는 아래에 기재된 특허청구범위에 의해서만 파악되어야 하고, 이의 균등 또는 등가적 변형 모두는 본 발명 사상의 범주에 속한다고 할 것이다.As described above, although one embodiment of the present invention has been described with reference to the limited examples and drawings, one embodiment of the present invention is not limited to the above-described embodiment, which is common knowledge in the field to which the present invention pertains. Various modifications and variations are possible from such a base material. Accordingly, one embodiment of the present invention should be understood only by the claims described below, and all equivalents or equivalent modifications thereof will fall within the scope of the spirit of the present invention.
110: 전처리 단계
120: 혼합 재료 준비 단계
130: 가열 농축 단계
140: 1차 숙성 단계
150: 혼합 발효액 제조 단계
160: 2차 숙성 단계110: pre-processing step
120: mixing material preparation step
130: heat concentration step
140: primary ripening stage
150: mixed fermentation broth preparation step
160: secondary aging stage
Claims (2)
상기 전처리 단계에서 꾸지뽕 열매와 매실을 2:1중량비로 혼합하여 준비하는 혼합 재료 준비 단계;
상기 혼합 재료 100중량부에 구연산 0.02중량부, 정제수 4중량부를 혼합한 혼합물을 교반기를 갖는 농축기에 넣고 95~100℃에서 10~20분간 가열 농축 하는 단계;
상기 가열 농축 후 외부공기와 차단된 밀폐용기에 18~24시간 숙성시키는 1차 숙성 단계;
상기 숙성물 100중량부에 대한 설탕 40중량부, 올리고당 20중량부를 혼합시킨 혼합 발효액 제작 단계;
상기 혼합 발효액을 15~20℃사이 그늘진 곳에서 4개월간 숙성시키는 2차숙성 단계;
상기 숙성단계가 끝난 발효액에 물과 혼합하여 완성하는 것을 특징으로 하는 꾸지뽕 음료
A pre-treatment step of removing the core and seeds after washing the Cujippong fruit and plum, removing the water and cutting it to a thickness of about 0.5cm;
Mixing material preparation step of preparing by mixing Cujippong fruit and plum in a 2:1 weight ratio in the pre-treatment step;
Putting a mixture of 0.02 parts by weight of citric acid and 4 parts by weight of purified water in 100 parts by weight of the mixed material into a concentrator having a stirrer and heating and concentrating at 95-100° C. for 10-20 minutes;
A first aging step of aging for 18 to 24 hours in an airtight container blocked from outside air after the heating and concentration;
A mixed fermentation broth production step in which 40 parts by weight of sugar and 20 parts by weight of oligosaccharide are mixed with respect to 100 parts by weight of the aged product;
a secondary aging step of aging the mixed fermentation broth in a shaded place between 15 and 20° C. for 4 months;
Cujippong drink, characterized in that it is completed by mixing with water in the fermentation broth after the aging step has been completed
상기 숙성단계가 끝난 발효액을 물과 혼합하는 과정에 있어서,
물 100중량부와 발효액 10~30중량부를 혼합하여 제조하는 방법을 더 포함하는 꾸지뽕 음료 제조방법
2. The method of claim 1
In the process of mixing the fermentation broth after the aging step with water,
Kujippong beverage manufacturing method further comprising a method of preparing by mixing 100 parts by weight of water and 10 to 30 parts by weight of fermented broth
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102575390B1 (en) * | 2023-02-03 | 2023-09-07 | 농업회사법인 주식회사 대웅 | A low-temperature fermented beverage made from the fruit and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20090126082A (en) | 2008-06-03 | 2009-12-08 | 육태웅 | Tea using cudrania tricuspidate and method of manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20090126082A (en) | 2008-06-03 | 2009-12-08 | 육태웅 | Tea using cudrania tricuspidate and method of manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102575390B1 (en) * | 2023-02-03 | 2023-09-07 | 농업회사법인 주식회사 대웅 | A low-temperature fermented beverage made from the fruit and its manufacturing method |
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