Manufacturing method of brown rice sweet drink and brown rice grain syrup, brown rice taffy and brown rice sugar using the brown rice sweet drink

摘要

The present invention relates to the functional and nutritious ingredients of brown rice, as well as the taste of Sikhye, and is easy to manufacture, which is advantageous for mass production, and to brown rice syrup and brown rice syrup using brown rice Sikhye. To this end, the present invention comprises the steps of grinding the brown rice; Adding pulverized brown rice and heat resistant liquefied enzyme into hot water at 90 to 95 ° C., and liquefying by heating at 90 to 95 ° C. for 25 to 35 minutes; Cooling the liquefied liquid to 60 to 70 ° C., and then adding sulfuric acid, malt powder, fibrinase and water, and saccharifying the solution for 4 to 6 hours at 60 to 63 ° C. to obtain a saccharified solution; Grinding the saccharified liquid provides a method for producing brown rice sikhye characterized in that it comprises the step of obtaining brown rice maltose juice containing solid content.