Lycium chinense sauce and method for producing beverage using the same

Abstract

The present invention relates to a method for producing a goji berry sauce that uses white wine as the main ingredient and does not use strong-flavored spices, thereby producing a subtle and deep flavor and excellent taste, and to a goji berry sauce produced by the said method and processed foods such as beverages and teas using the said goji berry sauce.

Description

Technology Field

[0001] The present invention relates to a method for preparing a goji berry sauce using white wine and fresh goji berries, and to a goji berry sauce prepared by said method. Background Technology

[0002] Goji berries Lycium chinense Lycium barbarum is the mature fruit of the goji berry plant, which belongs to the Solanaceae family. It is a medicinal herb that grows wild or is cultivated in Korea, China, Taiwan, Japan, and other regions. In traditional Korean medicine, it is treated as one of 120 types of non-toxic medicinal herbs, alongside ginseng. Lycium barbarum is sweet and has a cool nature; it acts on the liver and kidneys to improve eyesight, treat diseases caused by physical weakness, and strengthen muscles and bones.

[0003] Traditionally, goji berries are known for their efficacy in preventing diseases (liver, kidney, blood pressure improvement, diabetes) and restoring vitality (dizziness, nervous disorders). The main active ingredients of goji berries include betaine, zeaxanthin, β-sitosterol, physalien, and choline, among which betaine and zeaxanthin are known as the most representative components. Betaine is water-soluble and is present in teas or decoctions using water as a solvent, while zeaxanthin is fat-soluble and is a major functional ingredient extracted using organic solvents such as ethanol.

[0004] Recently, wine consumption in Korea has been steadily increasing due to diverse experiences with foreign cultures and improved consumption levels. Furthermore, wine imports are also steadily rising, driven by the consumption trends of wine enthusiasts seeking high-quality wines.

[0005] Among wines, white wine refers to a clear wine made using the juice of white grapes, such as Chardonnay or Sauvignon Blanc, with the seeds and skins removed.

[0006] Compared to red wine, white wine has the advantage of being milder, more refreshing, and fresh than astringent. However, white wine has the disadvantage that most are difficult to store or age for a long time because the extraction of pigments is low and the content of natural antioxidants, such as phenolic compounds found in skins and seeds, is low, and the content of functional substances is about 5 to 10 times lower, so it lacks functionality.

[0007] Accordingly, the present invention has developed a goji berry sauce and a beverage using the same, which have a clean and subtle taste and flavor that suits consumers' preferences, while improving the problems of low shelf life and functionality of conventional white wine.

[0008] Korean Registered Patent No. 1246728 discloses a method for manufacturing a black tea beverage containing wine, and Korean Registered Patent No. 2314208 discloses a method for manufacturing a wine liquid base from which alcohol has been removed, but these methods are different from the method for manufacturing the goji berry sauce of the present invention. The problem to be solved

[0009] The present invention was conceived in response to the above-mentioned needs, and the objective of the present invention is to provide a new type of goji berry sauce using white wine and fresh goji berries as main ingredients, without using red wine or strong-flavored medicinal herbs.

[0010] In addition, another objective of the present invention is to provide a goji berry sauce suitable for consumers' preferences by optimizing manufacturing conditions such as the amount of added ingredients, heating, and aging, while having a subtle taste and flavor and excellent umami.

[0011] In addition, another objective of the present invention is to provide a goji berry sauce that emphasizes the natural taste and nutrition of fresh goji berries without adding artificial colors or flavors.

[0012] In addition, another objective of the present invention is to provide a goji berry sauce that can be consumed by mixing it with various beverages such as water, cider, and carbonated water, or by adding it to various dishes. means of solving the problem

[0013] To solve the above problem, the present invention provides a method for manufacturing a goji berry sauce characterized by comprising the steps of: (1) heating and cooling white wine; (2) adding lime, apple, and lemon fruits to the cooled white wine of step (1) and heating it a second time, and then removing the added lime, apple, and lemon fruits; (3) heating a white wine mixture in which sugar, lime syrup, and Cornus fruit tea powder are added to the white wine from which the fruits were removed in step (2); (4) filtering a goji berry sauce in which fresh goji berries are added to the white wine mixture heated a third time in step (3) and heated a fourth time; and (5) aging the filtered goji berry sauce of step (4).

[0014] In addition, the present invention provides a goji berry sauce prepared by the above method.

[0015] In addition, the present invention provides a beverage using the above-mentioned goji berry sauce. Effects of the invention

[0016] A goji berry sauce prepared according to a method according to one aspect of the present invention can provide a new type of goji berry sauce with a clean flavor that is differentiated from existing mulled wine, which has a strong aroma and taste characteristic of red wine and spices, and in which the flavors and aromas of the ingredients are well harmonized.

[0017] In addition, the goji berry sauce produced according to the manufacturing method according to one aspect can provide a goji berry sauce that emphasizes the natural taste and aroma of goji berries by adding fresh goji berries instead of dried goji berries, without adding separate additives such as artificial colors and flavors.

[0018] In addition, the goji berry sauce produced according to the manufacturing method described in one aspect utilizes goji berries, which are known to be effective in boosting immunity, anticancer effects, regenerating brain cells and brain function, promoting skin health, restoring eyesight, stabilizing blood sugar levels, stabilizing cholesterol levels, preventing diabetes, promoting liver health, increasing fertility, promoting bone health, preventing hypertension, improving cardiovascular diseases, antioxidant effects, improving blood circulation, anti-inflammatory effects, enhancing memory, and preventing Alzheimer's disease, thereby allowing for the expectation of various pharmacological benefits.

[0019] In addition, the goji berry sauce produced according to the manufacturing method of one aspect can be easily consumed by diluting it with water or carbonated water according to preference, and has the advantage of being usable in various forms when making beverages. Specific details for implementing the invention

[0020] To solve the above problem, the present invention

[0021] (1) Step of heating and cooling white wine;

[0022] (2) A step of adding lime, apple, and lemon fruits to the cooled white wine of step (1) above and heating it a second time, and then removing the added lime, apple, and lemon fruits;

[0023] (3) A step of heating a white wine mixture in which sugar, lime syrup, and Cornus fruit tea powder are added to the white wine from which the fruit from step (2) was removed;

[0024] (4) A step of filtering the goji berry sauce heated four times after adding fresh goji berries to the white wine mixture heated three times in step (3) above; and

[0025] (5) A method for manufacturing goji berry sauce is provided, characterized by including a step of aging the filtered goji berry sauce of step (4) above.

[0026] In the method for preparing goji berry sauce of the present invention, step (1) can preferably be performed by first heating 1000 to 2000 parts by weight of white wine at 70 to 90°C for 5 to 15 minutes, first cooling at 20 to 28°C for 10 to 14 hours, and second cooling at 1 to 10°C for 2 to 6 hours; more preferably, 1000 to 2000 L of white wine can be first heated at 70 to 90°C for 5 to 15 minutes, first cooling at 20 to 28°C for 10 to 14 hours, and second cooling at 1 to 10°C for 2 to 6 hours; and most preferably, 1500 L of white wine can be first heated at 70 to 90°C for 10 minutes, first cooling at 20 to 28°C for 12 hours, and second cooling at 5°C for 4 hours.

[0027] Heating the wine once under the conditions described above effectively removed the alcohol content while maintaining the characteristic flavor of white wine, and cooling the wine heated in two stages as described above allowed it to be cooled to retain a subtle flavor without affecting the wine's flavor and taste. Adding fruit to the wine cooled to a completely low temperature as described above and then heating it a second time further improved the flavor of the sauce.

[0028] In addition, since red wine does not blend well with the taste of goji berries, a white wine that blends well with goji berries was selected and used in this invention. The white wine produced a clean taste and blended well with the taste and aroma of goji berries without masking them, creating harmony.

[0029] In addition, in the method for preparing the goji berry sauce of the present invention, step (2) preferably involves adding 0.4 to 0.5 parts by weight of lime, 0.8 to 1.0 parts by weight of apple, and 0.1 to 0.14 parts by weight of lemon to cooled white wine and heating it a second time at 70 to 90°C for 5 to 15 minutes, after which the added lime, apple, and lemon fruits can be removed; more preferably, 400 to 500 g of lime, 800 to 1000 g of apple, and 100 to 140 g of lemon to cooled white wine and heating it a second time at 70 to 90°C for 5 to 15 minutes, after which the added lime, apple, and lemon fruits can be removed; and most preferably, 450 g of lime, 900 g of apple, and 120 g of lemon to the second cooled white wine and heating it a second time at 70 to 90°C for 10 minutes. Afterwards, the added lime, apple, and lemon fruits can be removed.

[0030] It is preferable that the goji berry sauce of the present invention uses only lime, apple, and lemon without using the aforementioned fruits. The goji berry sauce of the present invention, which uses white wine as the main ingredient, has a unique flavor in itself, and the types of fruits such as lime, apple, and lemon could blend well with the goji berry sauce of the present invention, which produces a clean taste based on white wine. However, if the types of fruits are not used in combination, or if other fruits such as oranges and tangerines are additionally used, there is a problem that the palatability of the goji berry sauce decreases.

[0031] In addition, by adding fruit under the conditions described above and heating it a second time, the taste and aroma of the fruit could be subtly and appropriately infused into the white wine.

[0032] In addition, in the method for preparing goji berry sauce of the present invention, step (3) can preferably be heated for 5 to 15 minutes at 70 to 90°C in a white wine mixture to which 2 to 4 parts by weight of sugar, 0.1 to 0.3 parts by weight of lime syrup, and 0.03 to 0.05 parts by weight of Cornus fruit tea powder have been added to the white wine from which the fruit has been removed, more preferably, can be heated for 5 to 15 minutes at 70 to 90°C in a white wine mixture to which 2 to 4 kg of sugar, 100 to 300 g of lime syrup, and 30 to 50 g of Cornus fruit tea powder have been added to the white wine from which the fruit has been removed, and most preferably, can be heated for 10 minutes at 70 to 90°C in a white wine mixture to which 3 kg of sugar, 200 g of lime syrup, and 40 g of Cornus fruit tea powder have been added to the white wine from which the fruit has been removed.

[0033] The above lime syrup may be a mixture of water, sugarcane sugar, lemon juice concentrate, citric acid, lime juice concentrate, and flavoring, but is not limited thereto. The above lime syrup was added during the third heating step because it provides the lime aroma and sweetness that are lacking in fresh limes added during the second heating step, while also having a natural preservative effect.

[0034] In addition, the above Cornus fruit tea powder may be prepared by adding 0.5% (w / v) of vitamin C, 1% (v / v) of lemon juice, and 1% (w / v) of brown rice powder to water, mixing the mixture, spraying the mixture onto Cornus fruit, drying it with hot air, coarsely grinding the dried Cornus fruit, and packaging it in a tea bag. A small amount of caffeine is added to the above Cornus fruit tea powder to provide a stimulating effect, and even a small amount of addition can significantly enhance the umami and flavor of the goji berry sauce.

[0035] In addition, by heating a third time under the conditions described above, the sugar was completely dissolved, and the sweetness of the finished goji berry sauce was adjusted, while the smooth and deep flavor was enhanced.

[0036] In addition, in the method for preparing goji berry sauce according to the present invention, step (4) can preferably filter the goji berry sauce after adding 0.4 to 0.6 parts by weight of fresh goji berries to a white wine mixture and heating it four times at 70 to 90°C for 1 to 10 minutes, more preferably filter the goji berry sauce after adding 400 to 600 g of fresh goji berries to a white wine mixture and heating it four times at 70 to 90°C for 1 to 10 minutes, and most preferably filter the goji berry sauce after adding 500 g of fresh goji berries to a white wine mixture and heating it four times at 70 to 90°C for 5 minutes.

[0037] As described above, adding fresh goji berries during the final fourth heating process allowed for the production of a goji berry sauce with the most harmonious flavor. However, if fresh goji berries are added during the first to third heating processes, the goji berry flavor becomes stronger and the color becomes cloudy, which actually reduces consumer preference. Furthermore, the present invention is characterized by the use of fresh goji berries rather than dried goji berries. Since dried goji berries have the problem of having a weak flavor and aroma characteristic of goji berries even when added in large quantities, it is desirable to use fresh goji berries to produce a goji berry sauce with a clear color and richer aroma and flavor.

[0038] In addition, through the process of heating four times as described above, it was possible to infuse the wine with the aroma of fresh goji berries, while maintaining appropriate sweetness and viscosity and deepening the flavor.

[0039] Compared to making it by adding all ingredients to white wine at once and boiling, the palatability of the goji berry sauce could be increased by adding specific ingredients sequentially in four steps as described above and heating.

[0040] In addition, in the method for preparing the goji berry sauce of the present invention, the aging in step (5) can preferably be performed at 1 to 10°C for 1 to 10 weeks, and more preferably at 1 to 10°C for 3 weeks. By aging under the above conditions, the ingredients can be harmonized to produce a goji berry sauce with enhanced depth of flavor and umami, and improved flavor.

[0041] The method for manufacturing goji berry sauce according to the present invention, more specifically, is

[0042] (1) A step of first heating 1,000 to 2,000 parts by weight of white wine at 70 to 90°C for 5 to 15 minutes, first cooling at 20 to 28°C for 10 to 14 hours, and second cooling at 1 to 10°C for 2 to 6 hours;

[0043] (2) A step of adding 0.4 to 0.5 parts by weight of lime, 0.8 to 1.0 parts by weight of apple, and 0.1 to 0.14 parts by weight of lemon to the second cooled white wine of step (1) above, heating it a second time at 70 to 90°C for 5 to 15 minutes, and then removing the added lime, apple, and lemon fruits;

[0044] (3) A step of heating a white wine mixture, to which 2 to 4 parts by weight of sugar, 0.1 to 0.3 parts by weight of lime syrup and 0.03 to 0.05 parts by weight of Cornus fruit tea powder have been added, to the white wine from which the fruit from step (2) has been removed, for 5 to 15 minutes at 70 to 90°C for 3rd heating;

[0045] (4) A step of filtering a goji berry sauce by adding 0.4 to 0.6 parts by weight of fresh goji berries to the white wine mixture heated 3 times in step (3) above, and then heating 4 times at 70 to 90°C for 1 to 10 minutes; and

[0046] (5) The filtered goji berry sauce from step (4) above can be aged at 1 to 10°C for 1 to 10 weeks, and

[0047] More specifically,

[0048] (1) A step of first heating 1500 parts by weight of white wine at 70~90℃ for 10 minutes, first cooling at 20~28℃ for 12 hours, and second cooling at 5℃ for 4 hours;

[0049] (2) A step of adding 0.45 parts by weight of lime, 0.9 parts by weight of apple, and 0.12 parts by weight of lemon to the second cooled white wine of step (1) above, heating it a second time at 70~90℃ for 10 minutes, and then removing the added lime, apple, and lemon fruits;

[0050] (3) A step of heating a white wine mixture, to which 3 parts by weight of sugar, 0.2 parts by weight of lime syrup and 0.04 parts by weight of Cornus fruit tea powder have been added, to the white wine from which the fruit from step (2) has been removed, for 10 minutes at 70~90℃ for a third heating step;

[0051] (4) A step of filtering a goji berry sauce that has been heated four times at 70~90℃ for 5 minutes after adding 0.5 parts by weight of fresh goji berries to the white wine mixture heated three times in step (3) above; and

[0052] (5) The filtered goji berry sauce from step (4) above can be aged at 1 to 10°C for 3 weeks.

[0053] The present invention also provides a goji berry sauce prepared by the above method.

[0054] The present invention also provides a beverage containing the goji berry sauce. The types of beverages include tea, lemonade, etc.

[0056] The present invention will be described in detail below with reference to manufacturing examples and embodiments. However, the following manufacturing examples and embodiments are merely illustrative of the present invention, and the content of the present invention is not limited to the following manufacturing examples and embodiments.

[0058] Preparation Example 1. Goji Berry Sauce

[0059] (1) 1500 L of white wine (G7) was heated first over high heat at 70–90°C for 10 minutes, cooled at room temperature at 20–28°C for 12 hours, and then cooled in a refrigerator at 5°C for 4 hours.

[0060] (2) Five limes (450 g), two apples (900 g), and one lemon (120 g) were sliced ​​and added to the cooled white wine from step (1) above, and then heated a second time at 70~90℃ for 10 minutes, after which the added limes, apples, and lemons were removed.

[0061] (3) A white wine mixture containing 3 kg of sugar, 200 g of lime syrup, and 40 g of Cornus fruit tea powder was added to the white wine from which the fruit from step (2) was removed, and then heated a third time at 70~90℃ for 10 minutes while stirring.

[0062] The above lime syrup (Marie Brizard Lime Syrup) is a lime syrup mixed with water, sugarcane sugar, lemon juice concentrate, citric acid, lime juice concentrate, and flavoring.

[0063] (4) After adding 500 g of fresh goji berries (slightly crushed) to the white wine mixture heated in step (3) above, the goji berry sauce was heated in 70~90°C for 5 minutes and filtered.

[0064] (5) The filtered goji berry sauce from step (4) above was aged at 1 to 10°C for at least 3 weeks.

[0066] Preparation Example 2. Ade using goji berry sauce

[0067] 180 g of carbonated water or cider (Sprite) was mixed with 70 g of the goji berry sauce from Preparation Example 1.

[0069] Preparation Example 3. Tea using goji berry sauce

[0070] 200 g of hot or cold water was mixed with 80 g of the goji berry sauce from Preparation Example 1.

[0072] Comparative Example 1. Goji berry sauce

[0073] (1) 5 limes (450 g), 2 apples (900 g), 1 lemon (120 g), 3 kg of sugar, 200 g of lime syrup, 40 g of Cornus fruit tea powder and 500 g of fresh goji berries were added to 1500 L of white wine, heated at 70~90℃ for 30 minutes, and filtered to make goji berry sauce.

[0074] (2) The goji berry sauce prepared in step (1) above was aged at 1 to 10°C for at least 3 weeks.

[0076] Comparative Example 2. Goji Berry Sauce

[0077] (1) 1500 L of white wine was heated first over high heat at 70~90℃ for 10 minutes, cooled at room temperature at 20~28℃ for 12 hours, and then cooled in a refrigerator at 5℃ for 4 hours.

[0078] (2) 500 g of fresh goji berries were added to the cooled white wine from step (1) above and heated a second time at 70~90℃ for 10 minutes.

[0079] (3) A white wine mixture to which 3 kg of sugar and 200 g of lime syrup were added to the white wine heated in step (2) was heated a third time at 70~90℃ for 10 minutes while stirring.

[0080] (4) After adding 5 sliced ​​limes (450 g), 2 apples (900 g) and 1 lemon (120 g) and 40 g of Cornus fruit tea powder to the white wine mixture heated in step (3) above, the goji berry sauce was heated in 70~90°C for 5 minutes and then filtered.

[0081] (5) The filtered goji berry sauce from step (4) above was aged at 1 to 10°C for at least 3 weeks.

[0083] Comparative Example 3. Goji Berry Sauce

[0084] (1) 1500 L of white wine was heated first over high heat at 70~90℃ for 10 minutes, cooled at room temperature at 20~28℃ for 12 hours, and then cooled in a refrigerator at 5℃ for 4 hours.

[0085] (2) 3 kg of sugar and 40 g of Cornus fruit tea powder were added to the cooled white wine from step (1) above and heated a second time at 70~90℃ for 10 minutes.

[0086] (3) Two apples (900 g) and one lemon (120 g) were sliced ​​and added to the white wine heated in step (2) above, and heated a third time at 70~90℃ for 10 minutes.

[0087] (4) Added 5 sliced ​​limes (450 g), 200 g lime syrup, and 500 g fresh goji berries (slightly crushed) to the white wine heated in step (3) above, and then heated the goji berry sauce for 5 minutes at 70~90℃ for 4 minutes and filtered.

[0088] (5) The filtered goji berry sauce from step (4) above was aged at 1 to 10°C for at least 3 weeks.

[0090] Example 1. Sensory evaluation of goji berry sauce according to heating conditions

[0091] The results of sensory evaluation conducted by mixing carbonated water with the goji berry sauces prepared by the methods of Preparation Example 1 and Comparative Examples 1 to 3 are shown in Table 1 below. The sensory evaluation method involved testing color, aroma, taste, and overall preference using a 5-point rating scale with 30 sensory evaluators: 1: Poor, 2: Slightly poor, 3: Average, 4: Slightly good, 5: Good.

[0092] Sensory evaluation results of goji berry sauce according to heating conditions Types of sauces color incense taste Overall preference Preparation Example 1 4.4 4.4 4.5 4.4 Comparative Example 1 3.7 3.5 3.6 3.5 Comparative Example 2 4.2 3.9 3.8 3.8 Comparative Example 3 4.0 4.0 3.9 3.9

[0093] As can be seen from Table 1 above, the goji berry sauce of Comparative Example 1 showed the lowest scores in all categories, confirming that it is not desirable to prepare the sauce by adding all ingredients at once and heating them. In addition, the goji berry sauce of Preparation Example 1 showed the highest scores in all categories compared to the Comparative Examples, confirming that it is most desirable to heat in the order of first heating with wine, second heating with fruit added, third heating with sugar, syrup, and Cornus fruit tea powder added, and fourth heating with goji berries added, as in Preparation Example 1.

[0095] Example 2. Sensory evaluation of goji berry sauce according to material type

[0096] Sensory evaluation was conducted using the same method as in Example 1 with goji berry sauce prepared by the method of Preparation Example 1 and goji berry sauce prepared by the method of Preparation Example 1 but with different types of ingredients (Comparative Examples 4 to 6).

[0097] Comparison of Goji Berry Sauce Ingredient Types Types of ingredients Preparation Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 1st heating White wine 1500 L - 1500 L 1500 L red wine - 1500 L - - Secondary heating orange - 450 g - - lime 450 g - - 570 g apologize 900 g 900 g 1250 g 900 g lemon 120 g 120 g 220 g - 3rd heating sugar 3 kg 3 kg 3 kg 3 kg lime syrup 200 g - - 240 g Cornelian cherry tea powder 40 g - 240 g - cloves - 100 g - - cinnamon - 100 g - - octagonal - 40 g - - 4th heating Fresh goji berry fruit 500 g - - 500 g dried goji berries - 250 g - - grapefruit - 250 g 500 g -

[0099] As a result, the goji berry sauce of Preparation Example 1 showed higher scores in color, aroma, taste, and overall preference compared to the goji berry sauces of Comparative Examples 4 to 6. Therefore, it was confirmed that using white wine and fresh goji berries as main ingredients, as in Preparation Example 1, along with fruits such as lime, apple, and lemon, lime syrup, Cornus fruit tea powder, and fresh goji berries, is the most optimal combination in that the ingredients are in harmony.

[0100] Sensory evaluation results of goji berry sauce according to ingredient type Types of sauces color incense taste Overall preference Preparation Example 1 4.4 4.4 4.5 4.4 Comparative Example 4 3.8 3.4 3.3 3.4 Comparative Example 5 3.9 3.7 3.9 3.7 Comparative Example 6 4.1 3.8 3.8 3.8

[0102] Example 3. Sensory evaluation of goji berry sauce according to ingredient mixing ratio

[0103] Sensory evaluation was conducted using the same method as in Example 1 with goji berry sauce prepared by the method of Preparation Example 1 and goji berry sauce prepared by the method of Preparation Example 1 but with different ingredient mixing ratios (Comparative Examples 7 and 8).

[0104] Comparison of ingredient ratios for goji berry sauce Types of ingredients Preparation Example 1 Comparative Example 7 Comparative Example 8 White wine 1500 L 1500 L 1500 L lime 450 g 300 g 600 g apologize 900 g 600 g 1200 g lemon 120 g 80 g 160 g sugar 3 kg 4.2 kg 1.8 kg lime syrup 200 g 80 g 320 g Cornelian cherry tea powder 40 g 20 g 60 g Fresh goji berry fruit 500 g 300 g 700 g

[0106] As a result, as can be seen in Table 5 below, there was no significant difference in color preference among all goji berry sauces, but in aroma, taste, and overall preference, the goji berry sauce of Preparation Example 1 showed the highest preference compared to the goji berry sauces of the comparative examples.

[0107] Sensory evaluation of goji berry sauce according to ingredient ratio Types of sauces color incense taste Overall preference Preparation Example 1 4.4 4.4 4.5 4.4 Comparative Example 7 4.1 3.9 3.9 3.9 Comparative Example 8 4.2 3.8 4.0 4.0

Claims

Claim 1 (1) a step of heating and cooling white wine; (2) a step of adding lime, apple, and lemon fruits to the cooled white wine of step (1) and heating it a second time, and then removing the added lime, apple, and lemon fruits; (3) a step of heating a white wine mixture in which sugar, lime syrup, and Cornus fruit tea powder are added to the white wine from which the fruits were removed in step (2) for a third time; (4) a step of filtering a goji berry sauce by adding fresh goji berries to the white wine mixture heated a third time in step (3) and heating it a fourth time; and (5) a step of aging the filtered goji berry sauce of step (4). Claim 2 In claim 1, (1) a step of first heating and cooling 1,000 to 2,000 parts by weight of white wine; (2) a step of adding 0.4 to 0.5 parts by weight of lime, 0.8 to 1.0 parts by weight of apple, and 0.1 to 0.14 parts by weight of lemon to the cooled white wine from step (1), heating it a second time, and then removing the added lime, apple, and lemon fruits; (3) a step of third heating a white wine mixture in which 2 to 4 parts by weight of sugar, 0.1 to 0.3 parts by weight of lime syrup, and 0.03 to 0.05 parts by weight of Cornus fruit tea powder are added to the white wine from which the fruits were removed in step (2); (4) a step of filtering a goji berry sauce in which 0.4 to 0.6 parts by weight of fresh goji berries are added to the white wine mixture heated a third time in step (3), and then heated a fourth time. A method for manufacturing goji berry sauce characterized by including the step of aging the filtered goji berry sauce of step (4) above. Claim 3 In claim 2, (1) a step of first heating 1,000 to 2,000 parts by weight of white wine at 70 to 90°C for 5 to 15 minutes, first cooling at 20 to 28°C for 10 to 14 hours, and second cooling at 1 to 10°C for 2 to 6 hours; (2) a step of adding 0.4 to 0.5 parts by weight of lime, 0.8 to 1.0 parts by weight of apple, and 0.1 to 0.14 parts by weight of lemon to the second-cooled white wine from step (1), second heating at 70 to 90°C for 5 to 15 minutes, and then removing the added lime, apple, and lemon fruits; (3) a white wine mixture in which 2 to 4 parts by weight of sugar, 0.1 to 0.3 parts by weight of lime syrup, and 0.03 to 0.05 parts by weight of Cornus fruit tea powder are added to the white wine from which the fruits were removed in step (2). A method for preparing a goji berry sauce characterized by comprising the steps of: a third heating step of heating at 70~90℃ for 5~15 minutes; (4) a step of adding 0.4~0.6 parts by weight of fresh goji berries to the white wine mixture heated at step (3) and then filtering the goji berry sauce heated at 70~90℃ for 1~10 minutes; and (5) a step of aging the filtered goji berry sauce from step (4) at 1~10℃ for 1~10 weeks. Claim 4 Goji berry sauce prepared by any one of the methods of paragraphs 1 to 3. Claim 5 A beverage containing the goji berry sauce of paragraph 4.

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