Method for making fermented starch syrup from germinated brown rice and the product thereof

摘要

The present invention offers candies utilizing various useful constituents of germinated brown rice and discloses the method of candy-making by fermentation that retains flavors of various raw materials. In order to achieve the above-mentioned purposes, the invention is characterized by turning germinated brown rice into koji, adding several enzymes thereto in order to achieve liquefaction in the primary fermentation stage, and then maturing the resultant solution in the secondary fermentation stage.