A RECIPE FOR A SWEET DRINK MADE FROM FERMENTED RICE

From the paper

Abstract

A method of manufacturing fermented rice punch(Sikhye) using Phellinus linteus rice, red yeast rice and malt powder is provided to reduce the production time by amylase of the red yeast rice and allow the consumer to easily produce the fermented rice punch at home. First, 200g hard-boiled rice, 10g Phellinus linteus rice and 10g red yeast rice are ground and mixed with 100g malt powder with 40 to 80 meshes. Then the mixture is put into a bag and sealed. The hard-boiled rice is obtained by sterilizing polished rice at 121deg.C in a high-pressure sterilizer and drying with hot air. The Phellinus linteus rice and red yeast rice are obtained by soaking polished rice in water for 1 to 2hr, sterilizing at 121deg.C and 1.5atm for 1hr 20min, inoculating with Phellinus linteus or Monascus spp. for 7hr, culturing for 25 to 35 days and drying at 50 to 55deg.C for 12hr. In the process, 0.5g Cinnamon powder can be added.