PURPOSE: A sweet rice drink including an active ingredient of kalopanax ricinifolium and a manufacturing method thereof are provided to maximally offer useful ingredients included in the kalopanax ricinifolium and to remove unique fragrance and bitter taste of kalopanax ricinifolium.CONSTITUTION: A manufacturing method of sweet rice drink including an active ingredient of kalopanax ricinifolium comprises the following steps: soaking malt powder in water in which kalopanax ricinifolium is brewed sieving the mixture by rubbing and kneading the mixture with hand and obtaining brewed water only adding hard-boiled rice to kalopanax ricinifolium brewed water and malt brewed water and fermenting as being warmed and aging so that 15-20 grains of cooked rice can be floated and boiling after adding sugar to fermented and aged water. The time to boil Kalopanax ricinifolium in water is 4 hours for the first time and 3 hours for the second time. The time to soak the malt powder in Kalopanax ricinifolium brewed water is 1-2 hours. The temperature and time to ferment in warming state is at 50-60 deg. Celsius for 5 hours. The time to boil after adding sugar is 20-25 minutes. The sweet rice drink includes 20-30 wt% of kalopanax, 60-65 wt% of water, 5-6 wt% of malt powder, 4-5 wt% of rice, and 6-7 wt% of sugar.COPYRIGHT KIPO 2013본 발명은 엄나무를 이용한 식혜의 제조방법에 관한 것이다.엄나무를 물에 넣고 삶아 우려내는 1단계,우려낸 물에 엿기름가루를 불려 주물러 거른후 맑은 웃물만 얻는 2단계,2단계를 거친 우려낸 물에 고두밥을 넣고 보온의 상태로 발효 시킨 후 밥알이 15~20알이 뜨도록 숙성시키는 3단계,상기 발효와 숙성된 물에 황설탕을 넣어 20~25분 정도 끓여 식히는 4단계를 거쳐 완성 제조함을 특징으로 하고 있다.본 발명은 엄나무의 유효성분을 식혜발효공정에 포함시켜, 식혜의 부드러운 단맛으로 인해 엄나무의 쓴맛이 제거되어 엄나무의 유효성분을 식 음용 하기 좋게 만드는 방법이며,발효과정을 거친 식혜는 인체에 흡수가 잘 되게 하여 엄나무의 효능을 극대화할수 있는 방법인 것이다.
