PURPOSE: A method of manufacturing functional rice is provided to manufacture functional rice with improved nutrients and to increase product yield without losing the original shape of rice by polishing rice after cultivating microorganisms by stirring rice with a microbial preparation in a stirrer. CONSTITUTION: Unpolished rice is sterilized with UV rays. UV sterilized rice and a microbial preparation are added to a stirrer tank, wherein the microbial preparation is added so that the moisture content of rice becomes 35-40 weight%. The rice and microbial preparation are stirred, cultivated and dried by rotating the stirrer tank while maintaining the inner temperature of the stirrer tank to be 30-40 deg. C. The cultivated and dried rice is polished by pounding. The rice is dried until the moisture content reaches 17-18 weight% in cultivation and drying. A drying process is conducted by infusing air at room temperature for 12 hours after the rice is stirred for 60 hours in the processing step. The microbial preparation is a preparation containing yeast or lactobacillus with a content of 5-10 weight%. In the inner surface of the stirrer tank, multiple agitating blades are protruded in a longitudinal direction of the stirrer tank at a fixed interval. The agitating blade has a first side and a second side inclined from one side end of the stirrer tank to the other side end. The stirrer tank is installed in the support stand equipped on the base in a rotatable manner by the rotary shaft. The transverse cross-section of the agitating blade is a triangular shape. The first side and the second side are extended to the extension direction of the stirrer tank and the middle axis direction of the stirrer tank in an inclined manner.본 발명은 도정하지 않은 일반 벼를 교반기 내에서 미생물 제제와 함께 교반함으로써 쌀눈에 미생물을 배양한 후, 도정하여 쌀을 얻는다. 따라서, 쌀의 원래 형태를 손상시키지 않고 영양분이 풍부한 미생물을 배양시킴으로써 발효가 일어나 영양분이 증강된 기능성 쌀을 얻을 수 있다.
