BREWING WITH NATURAL BROTH FERMENT CONTAINING RED KOJI AND MAKING CONFECTIONARY, BREAD, STEAMED RICE-CAKE WITH RED KOJI FERMENT IN IT

摘要

PURPOSE: A method for producing red yeast rice using liquid medium is provided to prevent citrinin generation which is toxic material and enhance monacolin-K content. CONSTITUTION: A method for producing fermented liquor of red yeast rice comprises: a step of mixing honey bee liquid, sugar liquid, and various fruits and fermenting Monascus; a step of making bread with fermented liquid seed; a step of making cookies with the fermented liquid as an additive; and a step of making wine rice cake.