PURPOSE: A manufacturing method of sujeonggwa(cinnamon punch) with dried persimmon is provided to manufacture sujeonggwa with by mixing tangerine or paprika powder before aging during manufacturing processes of sujeonggwa.CONSTITUTION: Tangerine or paprika is washed, dehydrated, and, dried until the water content becomes 3-8% using a freeze-drier. The dried tangerine or paprika is pulverized. Cinnamon and ginger are washed, dehydrated, and sliced. The sliced cinnamon and ginger are put into a double boiler, and boiled to extract cinnamon liquid and ginger liquid. The cinnamon liquid and ginger liquid are mixed at a same weight ratio. 90-99% of the mixed solution and 1-10% of tangerine powder or paprika powder are mixed and aged. The aged mixture is sterilized. The sterilized mixture is cooled and packed.COPYRIGHT KIPO 2013[Reference numerals] (A100) Step of drying tangerine or paprika (A200) Step of extracting tangerine powder, paprika powder (B100) Step of washing and slicing cinnamon and ginger (B200) Step of extracting cinnamon liquid and ginger liquid (S100) Step of mixing (S200) Step of aging (S300) Step of sterilizing (S400) Step of packaging본 발명은 감귤이나 파프리카를 이용한 수정과음료 제조방법에 관한 것으로서 수정과 제조과정 중에 감귤 분말이나 파프리카 분말을 혼합 숙성하여 감귤이나 파프리카에 함유되어있는 유효성분 및 색상과 향을 수정과에 부여하기 위함이다.본 발명에 의해 전통식품인 수정과에 감귤이나 파프리카에 함유되어 있는 유효성분 및 색상과 향을 함유한 수정과음료를 제조하는 방법을 제공한다.[색인어]수정과. 감귤. 파프리카
