PURPOSE: A Korean sweet rice drink is provided to maintain unique color, gloss and flavor of Cordyceps militaris by fermenting in addition with ginger extract after adding saccharide.CONSTITUTION: A composition for Korean sweet rice drink comprises hard-boiled rice 2.5 parts by weight, malt 4.0 parts by weight, sugar 7.5 parts by weight, fresh fruit body of Cordyceps militaris 3.0 parts by weight, ginger extract 0.05 parts by weight and purified water. The fruit body of Cordyceps militaris is formed by inoculating Cordyceps militaris strain into a culture medium consisting of unpolished rice only. Hard-boiled rice which is steamed non-glutinous rice, purified water, malt water and sugar are mixed and stirred to a mixture. The fruit body of Cordyceps militaris is added to the mixture and processed to saccharification. Additional sugar and ginger extract are added so that the sugar content of the saccharification solution reaches 12 Brix, and stirred to obtain Korean sweet rice drink. Korean sweet rice drink is aged for 24 hours. Aged Korean sweet rice drink is sterilized at 121deg.C instantly. After the stirring stage, the drink is aged for 12 hours. Korean sweet rice drink has the viscosity 1.7, pH 6.5 and sugar content 12 Brix.COPYRIGHT KIPO 2013[Reference numerals] (AA) Rice cooking(hard-boiled rice) (BB) Purified water(82.97%) (CC) Damped product (DD) Malt water(4%) (EE) Sugar(1.0%) (FF) Stirring (GG) Saccharification 60°C/5 hours (HH) Ginger extract(0.05%) (II) Chaptalization(sugar 6.5%) (JJ) Rice punch(Sikhye) 12° Brix (KK) Aging 15°C/12 hours (LL) Instant sterilization/121°C (MM) Sterilized liquid (NN) Packaged product (OO) Brown rice medium (PP) Cordyceps militaris inoculation (QQ) Fruit body cultivation (RR) 15°C/14days (SS) Raw fruit body (TT) 3 weight%본 발명은 번데기 동충하초(Cordyceps militaris)를 이용한 식혜 및 그 제조방법에 관한 것으로 현미를 배지로 하여 얻은 번데기 동충하초의 생자실체를 유효성분으로 하고 맥아를 분쇄하여 고두밥과 설탕 및 생강추출물을 첨가하여 발효숙성한 후 순간살균 처리하여 코디세핀 약효와 식혜의 기호성을 향상시킨 뛰어난 효과가 있다.
