The present invention relates to a manufacturing method of fermented rice having improved taste and texture and being used for boiled rice and rice powder products. According to the present invention, the method comprises the following steps of: washing foreign materials from rice mixing well 40 wt% of fermentation liquid with respect to 100 wt% of the washed rice and aging the mixture for 2 to 3 hours after the fermentation liquid is fully absorbed by the rice, fermenting the rice in a fermenter for 8 to 10 hours under 30 to 50°C and pulling out the fermented rice from the fermenter and immediately drying the fermented rice in a shade until the fermented rice is completely dried. The fermented rice is used to cook rice, or may be ground into rice powder applicable to all kinds of food using powder as a food material. The fermentation liquid is manufactured by diluting 0.025 wt% of yeast granules with respect to 100 wt% of water.COPYRIGHT KIPO 2017본 발명은 먼저 쌀의 이물질 세척하고, 세척한 쌀 100중량부를 기준으로 하여 발효액 40중량부를 쌀과 잘 혼합하여 2 - 3시간 경과 후 발효액이 쌀에 다 흡수가 된 후에 쌀을 발효기에서 넣어 30 - 40℃의 온도에서 8 - 10시간을 발효시킨 후 발효된 쌀을 끄집어내어 발효가 더 이상 진행되지 못 하도록 즉시 음지에서 완전히 건조를 하여 주식인 밥을 짓거나. 쌀가루로 분쇄하여 가루를 원료로 하는 모든 식품에 적용하게 한 발효쌀이다.상기 발효액은 물 100중량부를 기준으로 하여 효모균과립 0.025 중량부를 회석하여 제조하는 것을 특징으로 한다.
