MANUFACTURING METHOD FOR BOKBUNJA TEA USING BERRY AND LEAF OF RUBUS COREANUS MIQUEL

摘要

A method for manufacturing bokbunja(Rubi Fructus) tea using berry and leaf of Rubi Fructus is provided to contain physiologically active agent contained in the Rubi Fructus without the loss and to efficiently process and store excess produced Rubi Fructus. A method for manufacturing bokbunja(Rubi Fructus) tea using berry and leaf of Rubi Fructus comprises the steps of (a) thawing and heating the frozen Rubi Fructus in room temperature, juice-squeezing and concentrating Rubi Fructus juice; (b) mixing dextrose monohydrate, our taste agent, vitamin C, fruit concentrate, perfume and functional materials, with the Rubi Fructus juice; and (c) passing the dough through the mesh of the constant size to form the dough in granule, and drying the granule.