In the present invention, the amber is used as a main product and the amenity of the amber is reminded of the specificity of the amber. In summary, the amber is washed and degreased, the seeds are removed, pulverized and boiled at a temperature of 100C or higher for 40 to 50 minutes, ~ 70% of the pumpkin juice, and then boiled the raw materials such as soup (nuruk) and grains such as rice, wheat flour, barley, potatoes, starch, herbs, herbs, herbs, vegetables and fruits Mixed sugar of 45 ~ 65% of pumpkin liquid is mixed with 29 ~ 49% of fermented rice at 27 ~ 30C for 5 ~ 7 days for 5 ~ 7 days. Grains such as rice, barley and others are steamed or killed. The former is cooled to 75-80C and the latter is cooled to 65-70C. Then rice koji or malt is mixed with 14-20% of the raw material and heated at 55-60C for 5-7 hours After saccharification, or when the pumpkin is dried by the coagulation method 2 ~ 3% honey, 2 ~ 3% of seasoning, 2 ~ 3% of sweetener, 0.5 ~ 0.5% of salt, and the mixture is mixed for 4 ~ 5 hours. 2 to 3% of milk (whole milk powder), 0.5 to 0.7% of citric acid and other additives are heated in a mixing pot to 100C for 10 to 15 minutes so that the concentration of the concentrated solid liquid is 70 to 80% It is a manufacturing method of pumpkin squeeze (potato) which can taste the unique characteristics of pumpkin so that it can be used as a food substitute for fermentation beverages enough to be comparable to takak and yakju by packing and packing in containers such as bottles and packs.
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