FERMENTED MULTI-COLOR SWEET JELLY MANUFACTURING METHOD

摘要

The present invention relates to a method for manufacturing multi-color and multi-taste sweet jelly by the use of a fermented liquid as functional and healthful food having various unique colors and tastes. A fermented multi-color sweet jelly manufacturing method according to an aspect of the present invention includes: (a) a step in which one or more of a sweet pumpkin fermented liquid, a white lotus fermented liquid, and an Oriental raisin tree extract are selected and produced; (b) a step in which agar-melt water is boiled on low heat after the agar-melt water is boiled on medium heat, a white sediment is put in, stirred, and dissolved, and then syrup is removed; (c) a step in which one of the results of step (a) and starch syrup are put into the result of step (b), the heat is turned off, and then the mixture is poured into and hardened in a first part of a mold divided into the first part, a second part, and a third part; (d) a step in which another one of the results of step (a) and starch syrup are put into the result of step (b), the heat is turned off, and then the mixture is poured into and hardened in the second part of the mold; and (e) a step in which the other one of the results of step (a) and starch syrup are put into the result of step (b), the heat is turned off, and then the mixture is poured into and hardened in the third part of the mold.