PURPOSE: Sweet bean jelly containing mulberry, and a producing method thereof are provided to enable users to eat physiologically active components of the sweet bean jelly and medical components of the mulberry at once. CONSTITUTION: A producing method of sweet bean jelly containing mulberry comprises the following steps: washing the mulberry, and juicing the washed mulberry before adding pectinase and enzyme-decomposing the juice at 45-55 deg. C for more than 4 hours(S10, S20)； filtering the enzyme-decomposed extract, and concentrating the extract into 50-60 Brix(S30, S40)； mixing 5-20 parts of mulberry concentrate by weight, 1-5 parts of agar powder by weight, 60-120 parts of sugar by weight, and 150-250 parts of water by weight(S50)； heating the mixture at 90-100 deg. C for 5-10 minutes, and adding red bean paste and maple syrup into the mixture before stirring(S60, S70)； heating the stirred mixture at 50-60 deg. C for 5-10 minutes(S80)； and molding the heated mixture using a molder, and cooling the molded product(S90, S100). [Reference numerals] (S10) Collecting and washing mulberry, and juicing the washed mulberry； (S100) Cooling the obtained juice； (S20) Inserting pectinase and enzyme-decomposing the juice 45-55 deg. C； (S30) Filtering the and enzyme-decomposed juice； (S40) Concentrating the juice into 50-60Brix using a vacuum-decompress concentrating method to obtain mulberry concentrate； (S50) Mixing the mulberry concentrate, the mulberry powder, agar； (S60) Heating the mixture； (S70) Inserting red bean paste and maple syrup into the mixture before stirring； (S80) Heating the mixture at 50-60 deg. C； (S90) And molding the heated and stirred mixture본 발명은 오디가 함유된 양갱의 제조방법 및 이에 의하여 제조된 오디가 함유된 양갱에 관한 것으로, 좀 더 상세하게는 남녀노소, 특히 어린이들이 간식용으로 쉽게 섭취하여 오디의 약리적 성분과 양갱의 생리활성 성분을 모두 용이하게 취할 수 있도록 함과 동시에, 양갱 고유의 맛과 향을 유지하여 소비자의 기호도를 높일 수 있는 오디를 이용한 양갱의 제조방법에 관한 것이다.
