abstract |
The present invention relates to a method for producing a bokbunja ( rubus coreanus ) fermented beverage, and more specifically, 1 to 20 parts by weight of bokbunja fermentation broth, and 5 to 15 parts by weight of saccharides, 0.01 to 1.5 parts by weight of organic acid, based on 100 parts by weight of purified water. It relates to a method for producing a bokbunja fermented beverage comprising the step of adding and mixing 1 to 5 parts by weight of fruit concentrate and sterilization. |