| 摘要 |
The present invention relates to a functional fermented beverage serving as a substitute for fresh vegetable juice and to a method for preparing same. The objective of the present invention is to provide a functional fermented beverage and a method for preparing same, wherein the functional fermented beverage serves as a substitute for fresh vegetable juice, maintains the nutrients and antioxidant activity of freshly prepared vegetable juice over a long period of time, and enables easy absorption and easy storage. To this end, a functional fermented beverage serving as a substitutes for fresh vegetable juice according to one aspect of the present invention is prepared by mixing edible vegetable matter and sugar at a weight ratio of 10:4 to 7, fermenting the mixture at a temperature of 20 to 25°C for 5 to 10 days, straining the fermented mixture, and transferring the same wavelength as that of fresh juice made from said vegetable matter to the strained fermented mixture through the use of a wavelength transfer device. Further, a method for preparing a functional fermented beverage serving as a substitute for fresh vegetable juice according to another aspect of the present invention comprises: a fermented-beverage preparing step of mixing edible vegetable matter and sugar at a weight ratio of 10:4 to 7, fermenting the mixture at a temperature of 20 to 25°C for 5 to 10 days, and straining the fermented mixture to obtain only a liquid; a vegetable-juice preparing step of preparing fresh vegetable juice from matter that is the same as said vegetable matter; and a wavelength transfer step of transferring the wavelength of the juice prepared in the vegetable-juice preparing step to the fermented beverage prepared in the fermented-beverage preparing step through the use of a wavelength transfer device. |
