The present invention relates to a manufacturing method of dried blueberries which dehydrates blueberries without the transformation or damage on cell walls unlike a freeze-drying method, and maintains the concentration gradient of blueberries and an agar extract by maintaining the agar extract on the outside of blueberry cells instead of inserting the same into the blueberry cells unlike a super-preserving, dehydrating, and drying method. The present invention effectively dehydrates blueberries for maximizing the usability as a food material, and for producing processed products containing dried blueberries. [Reference numerals] (AA) Blueberry sample；(BB) Adding low molecular agar extract extracted from agar；(CC) Stirring and dehydrating；(DD) Removing the agar extract on the surface of blueberries；(EE) Additionally drying at room temperature；(FF) Dried blueberries본 발명의 건조 블루베리의 제조방법은 동결건조방법과 달리 블루베리의 세포벽 변성이나 손상 없이 탈수하며, 당절임 탈수 건조방법과 달리 우뭇가사리 추출물이 블루베리 세포 내로 침투되지 않고 세포 외부에만 머물러 농도구배를 유지함에 따라 효율적으로 탈수 처리가 되어 식품소재로써 이용성이 극대화되고 기능성 가공식품 제조에 기여될 수 있으므로 상기 건조 블루베리를 포함하는 가공식품 제조에 유용하게 사용될 수 있다.
