| 摘要 |
A method of manufacturing sweet rice drink(Sikhye) using Hericium Erinaceus extract is provided to promote the digestion of beta-glucan and various useful components contained in the Hericium Erinaceus by fermentation with the malt and obtain the sweet rice drink having improved flavor feeling and being useful as a health drink. First, 10 to 15kg rice is immersed in 10 to 30L Hericium Erinaceus extract and heated with steam at 60 to 100deg.C to obtain hard-boiled rice. Second, the hard-boiled rice is mixed with 30 to 50L malt and aged at 60 to 65deg.C for 4 to 5hr until a grain of boiled rice floats up. After completion of aging, the grain of boiled rice is taken out, the remaining sweet liquid is added with one or more sweeteners selected from sugar, honey or oligosaccharide and 200 to 500ml ginger extract, heated at 65 to 85deg.C and cooled to 15 to 30deg.C.
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