The present invention relates to a manufacturing method of sweet rice punch including C. maxima, and sweet rice punch including C. maxima manufactured thereby. The manufacturing method of sweet rice punch including C. maxima comprises a step of obtaining C. maxima flesh by aging C. maxima, selecting, peeling and cutting (step 1) a step of manufacturing C. maxima puree by heating C. maxima flesh (step 2) a step of cooking rice (step 3) a step of obtaining supernatant of malt after swelling malt (step 4) a step of manufacturing a mixture by mixing C. maxima puree, steamed rice, sugar and water (step 5) in the malt supernatant a step of manufacturing sweet rice punch including C. maxima by placing the mixture in a fermentation tank and heating (step 6) and a step of filtering the sweet rice punch including C. maxima, storing precipitate separately, heating the filtered sweet rice punch including C. maxima to sterilize the sweet rice punch, cooling and filling in a bottle (step 7). The sweet rice punch including C. maxima contains C. maxima in the puree state, and has a high content of C. maxima so as to contain abundant nutrients. As C. maxima puree is added in the process of fermenting sweet rice punch, the taste of C. maxima is melted in the taste of sweet rice punch. The sweet rice punch including C. maxima has a low sweet content and low calories, thereby suitable as a diet food. Furthermore, the sweet rice punch including C. maxima has the advantage capable of being stored in a freezer for 90 days.COPYRIGHT KIPO 2014본 발명은 단호박 식혜의 제조방법 및 이에 의해 제조된 단호박 식혜에 관한 것으로, 단호박을 숙성하고 선별하여 박피하고 세절하여 단호박 과육을 얻는 단계(단계 1) 상기 단호박 과육을 가열하여 단호박 퓨레(puree)를 만드는 단계(단계 2) 쌀로 밥을 짓는 단계(단계 3) 엿기름을 불린 후 엿기름 상등액을 얻는 단계(단계 4) 상기 엿기름 상등액에 상기 단호박 퓨레(puree), 밥, 설탕 및 물을 넣고 혼합하여 혼합물을 만드는 단계(단계 5) 상기 혼합물을 발효탱크에 넣고 가열하여 단호박 식혜를 제조하는 단계(단계 6) 및 상기 단호박 식혜를 여과하여 침전물을 별도로 보관하고, 여과된 단호박 식혜를 가열하여 살균하며, 식힌 후에 입병하는 단계(단계 7) 를 포함하는 것을 기술적 특징으로 하며, 단호박이 퓨레(puree) 상태로 첨가되어 단호박의 함량이 높아 영양이 풍부하면서도, 식혜를 발효하는 과정에
