PURPOSE: A production method of colored Korean traditional snacks using mulberry is provided to use freeze-dried mulberry powder for improving the palatability and health functionality. CONSTITUTION: Mulberry powder is produced by using a drier. Glutinous rice is soaked in water, dehydrated, and crushed by using a roll mill to obtain glutinous rice powder. 6.5 kg of glutinous rice powder is mixed with 0.5-2 wt% of mulberry powder. 200 g of water-soaked soybeans, 50 g of sugar, 40 g of salt, 150 ml of soju, and 2,000 ml of water are mixed in a mixer. The glutinous rice powder mixture is mixed with the soybean mixture. The obtained dough is steamed in a steamer for 30 minutes, and punched in a kneader. The punched dough is molded into sheets in a size of 40 x 10 x 5 mm. The sheets are dried into the water content of 25% using a hot-air drier. The dried sheets are firstly fried for puffing, and secondly fried for molding. The molded product is coated with a mixture containing grain syrup and starch syrup in a weight ratio of 1:1, and puffed rice is sprinkled on the molded product. [Reference numerals] (AA) Freezing and drying fresh mulberry； -40°；C/72 hours； (BB) Washing and water-soaking 6.5 kg of glutinous rice: 7 days； (CC,FF) Pulverizing； 50-100 mesh； (DD) Dehydrating； (EE) Frozen and dried mulberry powder； (GG) Mixing wt% of frozen and dried mulberry powder about 100 wt% of glutinous rice powder； (HH) Forming dough； (II) Steaming； (JJ) Mixing 200 g of soaked bean, 50 g of sugar, 40 g of salt, 150 ml of soju, and 2,000 ml of water in a mixer； (KK) Punching and molding； (LL) Hot-air drying : 12 hours, water content of 25%； (MM) 1st frying； 90°；C, 10 mins； (NN) 2nd frying； 170°；C, 5mins； (OO) Coating a mixture of grain syrup: starch syrup at the weight ratio of 1:1； (PP) Sprinkling puffed rice본 발명은 동결건조 오디 분말을 함유하는 건강기능성 및 기호성이 증대된 유색한과 및 그 제조방법에 관한 것으로, 동결건조한 오디 분말을 한과 제조 공정에 첨가하여 항산화, 항염증 및 피부미용에 효과가 있는 오디 유효성분을 포함하고 오디가 갖는 천연색소를 이용한 색도가 개선된 건강기능성 및 기호성이 증
