A MANUFACTURING METHOD OF JELLY USING A BOKBUNJA

摘要

Provided is a method for preparing a jelly using concentrates of Korean black raspberry, which have medical components, without a sour taste of the Korean black raspberry. A method for preparing a jelly using concentrates of Korean black raspberry comprises the following steps of: dipping agar in water for 24 hours and heating the dipped agar with water to completely dissolve the agar; inputting sugar and starch syrup into the dissolved agar and heating while maintaining a temperature of 80~85°C; additionally adding Korean black raspberry concentrates to the heated agar and heating up to 100~105°C; and cooling down to a room temperature.