| 摘要 |
The present invention relates to methods for preparing high quality functional mulberry and mulberry leaves Yanggaengs (sweet jellies) using processed goods of mulberry and mulberry leaves which double functionality and palatability of the mulberry and mulberry leaves Yanggaengs by performing a fermentation process or a steaming process and a roasting process differently from methods for preparing existing mulberry and mulberry leaves Yanggaengs prepared using a mulberry powder, a mulberry leaf powder, agar, sugar, and red bean paste. More specifically, the present invention relates to a method for preparing a functional mulberry Yanggaeng prepared using the mulberry seeds as garnish after obtaining mulberry seeds produced as by-products when preparing a mulberry vinegar and a fermented mulberry vinegar by adding unrefined sugar and oligosaccharide to a mulberry that is mulberry tree fruits, ripening the mixture at low temperatures to prepare fermented mulberry Cheong and mulberry Cheong, and fermenting the fermented mulberry Cheong and mulberry Cheong with alcohol and acetic acid, and to a method for preparing a functional mulberry leaves Yanggaeng prepared using a Ramulus mori extract prepared by steaming mulberry leaves, hot-air drying steamed mulberry leaves to obtain a mulberry leaf powder, roasting the mulberry leaf powder and Ramulus mori (mulberry tree branches), and extracting the roasted mulberry leaf powder and Ramulus mori with water. |
