PURPOSE: A manufacturing method of mulberry fermented vinegar is provided to improve storage without degradation of functional component of mulberry.CONSTITUTION: Mulberry is selected. Selected mulberry is crushed and mulberry juice is obtained. 30wt% of mulberry fruit juice is mixed with 30wt% of oligosaccharide, 16.875wt% of purified water, 1wt% of apple concentrate, 0.50wt% of citric acid, 1wt% of honey, 0.05wt% of lotus leaf extract, 0.025wt% of mulberry fragrance, and 0.05wt% of stevia extract. Mixture is fermented under constant temperature for constant time. Mixture which finished until ripening process is sterilized, cooled, and filtered. The packing container is sealed after injecting filtered mulberry fermented vinegar drink to packing container.COPYRIGHT KIPO 2013[Reference numerals] (S1) Selecting materials(mulberry) (S2) Crushing (S3) Juicing (S4) Mixing (S5) Fermenting (S6) Sterilizing (S7) Cooling (S8) Filtering (S9) Packaging products본 발명은 오디 과즙, 발효 식초, 올리고당, 정제수 등을 주성분으로 하는 오디 발효 식초 음료에 관한 것으로, 사과 농축액, 구연산, 벌꿀, 비타민 C, 연잎 추출물, 오디향, 스테비아 추출물 등이 소량 첨가된다. 오디 발효 식초 음료 전체 조성의 중량비가 100wt%를 만족하는 범위 내에서, 상기 오디 과즙은 30wt%의 중량비로 첨가되고, 상기 발효 식초는 20wt%의 중량비로 첨가되고, 상기 올리고당은 30wt%로 첨가된다.
