The present invention relates to an
aronia beverage having a significantly improved
mouthfeel as a result of a reduction in the acerbity, bitterness and sourness unique to
aronia, and a method for producing the same. More specifically, the present invention relates to an
aronia beverage and a method for producing the same, the method comprising: an aronia extract preparation step in which crushedaronia resulting from the crushing of aronia fruit to a certain particle
diameter is placed into an inner container of a double boiler, heated for 1-3 hours while maintaining the internal temperatureof the inner container at 80-95 DEG C, and extracted with a water bath, and steam generated by the
evaporation of water in an outer container enters a gap between the inner container and a lid to steam the crushed aronia, then the extracted and steam-treated crushed aronia is squeezed with an extractor and sterilized, thereby preparing an aronia extract; an aronia
fermentation broth preparation step in which aronia fruit and
sugar are mixed at a weight ratio of 1:0.9-1.2, the mixture is placed in a
fermentation vessel and undergoes primary
fermentation at 15-25 DEG C for 4-6 months,
solid ingredients in the fermentation vessel are then filtered, and only the liquid is again subjected to secondary fermentation at 15-25 DEG C for 4-6 months, thereby preparing an aronia
fermentation broth; anaronia
powder preparation step in which dried aronia fruit having a certain
moisture content is ground to have a particle size of 100-300 mesh, thereby preparing an aronia
powder; and an aronia beverage completion step in which 3-8 parts by weight of the aronia
fermentation broth and 0.2-0.8 parts by weight of the aronia
powder are mixed with respect to 100 parts by weight of the aronia extract,thereby completing the aronia beverage.