MANUFACTURING METHOD OF RADISH EXTRACTION BEVERAGE

摘要

PURPOSE: A manufacturing method of a radish extracted beverage is provided to maintain nutrition and effects of radish by heating the radish at a high temperature and pressure and frying the same at a lowered pressure and to effectively remove a spicy flavor and an unpleasant odor. CONSTITUTION: A manufacturing method of a radish extracted beverage comprises the following steps: cutting radish; drying the cut radish; placing the dried radish in a closed container, boiling the same by heating, and pressurizing and frying the radish at a normal pressure; and extracting an extract from fried radish. In the extraction step, dried fruits or dried leaves of figs are additionally added and extracted. The extract is extracted by using hydrothermal extraction or supercritical fluid extraction. The supercritical fluid extraction is processed by adding supercritical carbon dioxide which maintains a temperature as 32-36 deg. Celsius and a pressure as 100-120 bars for fried radish for 1-2 hours.