THE CURRY DRINK AND ITS MANUFACTURING METHOD

摘要

The present invention relates to a curry beverage and a manufacturing method thereof and, more specifically, to a curry beverage including 1-20 parts by weight of one or more selected between curry powder and curry liquid with respect to 100 parts by weight of purified water, and a manufacturing method thereof. The curry beverage according to the present invention has functionality as a healthful beverage containing the curry including a great amount of nutrients good to the human body as well as has palatability of the level equal to or higher than conventional general beverage, thereby providing the general beverage with excellent palatability and functionality. The curry beverage according to the present invention has an effect of reducing a unique bitter taste of the curry and making the taste clean to be popularized and increasing the health of the human body as the beverage is drunken. Additionally, the present invention may be used as a new curry consuming field, thereby contributing to development of a curry related industry besides economic benefit to farms and local societies cultivating the turmeric or the curcuma longa, which is the main raw material of the curry, to increase industrial usability.