To provide a method of producing porridge of light taste of staple food obtained by adding malt that helps digestion, absorption, and excretion of patients or aged persons from rice of a main raw material, malt of auxiliary raw material, and tap water, with a cooking device of a degree present in general household.SOLUTION: A main raw material made of gelatinized rice by dipping and heating for a predetermined time in a predetermined amount of water, and a secondary raw material of malt liquid of barley malt or wheat malt or naked varley malt in which the activity of enzyme contained in the malt is degraded by further heating by gelatinizing starch of the malt by heating, after the malt sufficiently absorbs water by dipping in a predetermined amount of water for a predetermined time, by managing at a low temperature difficult to proceed activation of enzyme of the malt in order to avoid saccharization acceleration during dipping the malt processed to powder or granule in water, by applying malt processing with skin barley or naked barley from which a shell containing harsh taste that is not suitable for food is removed in advance as a raw material are charged in one vessel and mixed, followed by heating and keeping at a predetermined temperature for a predetermined time, further followed by stirring and supplying to a main raw material made of rice obtained by gelatinizing water of the secondary raw material made of the malt liquid to form porridge.SELECTED DRAWING: Figure 1【課題】病人や老人の消化吸収排泄を助ける麦芽を加えた主食の淡白な味のお粥を、一般の家庭に有る程度の調理器具を用いて、主原料の米と副原料の麦芽と水道水から製造する方法を提供する。【解決手段】所定量の水に所定時間浸漬し加熱して糊化した米類からなる主原料と、予め食用に適さないエグ味を含む殻皮を除いた皮麦または裸麦を素材に麦芽加工し粉状または粒状に加工した麦芽を水に浸漬中の糖化促進を避けるため麦芽の酵素の活性化が進み難い低い温度で管理し、所定量の水で所定時間浸漬して十分に麦芽が吸水後、加熱し麦芽の澱粉を糊化し更に加熱して麦芽に含まれる酵素の活性を低下させた大麦麦芽または小麦麦芽または裸麦麦芽の麦芽液の副原料とを、１つの容器に入れて混ぜ合わせ、加熱して所定温度で所定時間保温し撹拌して麦芽液からなる副原料の水分を糊化した米類からなる主原料へ供給してお粥にする。【選択図】 図１
