MANUFACTURING METHOD OF SWEET DRINK MADE FROM FERMENTED RICE USING BROWN RICE-PHELLINUS LINTEUS

From the paper

Abstract

Provided is a method for producing a sweet drink made from fermented rice by using extract of brown rice-Phellinus Linteus, which can increase an income of cultivation enterprise of medicinal mushroom including the Phellinus Linteus and preserve a culture of traditional food such as the sweet drink made from fermented rice. The method comprises the steps of (P1) primarily sterilizing a boiled brown rice, adjusting a moisture content of the rice to 60-80%, adjusting amount of size of the rice to predetermined levels, secondarily sterilizing the rice with high pressure sterilizer at 115-125 deg.C for 60-90 minutes to prepare a substrate, and innoculating the prepared substrate with a hypha of Phellinus Linteus (P2) cultivating the innoculated substrate in culture room having controlled culture temperature and moisture for 10-25 days, lyophilizing the cultured product, introducing the dried, cultured product and water in high pressure extractor with a ratio of 1:15-25, and then extracting the cultured product at 80-90 deg.C for 10-14 hours (P3) percolating a malt powder through the extract of brown rice-phellinus linteus obtained from the step(P2), filtrating the percolates, and removing a precipitate from the percolates (P4) mixing the malt extracts with rice of the sweet drink prepared by boiling or steaming, and saccharifying the rice, and then isolating the saccharified liquid from the rice of the sweet drink and (P5) mixing the isolated saccharized liquid with sugar and boiling the mixture, and then blending the mixture with the rice stored after washing with cold water.