PURPOSE: A production method of a rice fermentation product is provided to apply lactobacillus directly to rice, gruel, rice cake, puffed rice, or steamed rice for fermentation. CONSTITUTION: Cooked rice, gruel, rice cake, puffed rice, or steamed rice is produced. Lactobacillus and water are added to the cooked rice, gruel, rice cake, puffed rice, or steamed rice for fermentation. 0.1-30 parts by weight of lactobacillus and 150-300 parts by weight of water are mixed with 100 parts by weight of rice, and a first fermentation process is conducted at 25-65°；C for 1-5 hours. 150-300 parts by weight of water are added for 100 parts by weight of rice, and a second fermentation process is conducted at 26-65°；C for 1-5 hours. 40-100 parts by weight of water are added for 100 parts by weight of rice, and a third fermentation process is conducted at 25-65°；C for 5-48 hours. 200-1,000 parts by weight of water are added for 100 parts by weight of rice. 50-200 parts by weight of malt or malt extract, or 0.01-10 parts by weight of saccharifying enzyme are added for 100 parts by weight of rice, and a saccharifying process is conducted for 2-6 hours. [Reference numerals] (AA) Filter after mixing본 발명은 쌀 발효물의 제조방법 및 그로부터 제조된 쌀 발효물에 관한 것이다. 구체적으로 본 발명은 밥, 죽, 떡, 팽화미 또는 찐쌀에 직접 유산균을 첨가하고 발효시킴으로써 제조된 쌀 발효물에 관한 것이다. 본 발명의 쌀 발효물은 기호성과 기능성을 갖추고 풍미가 개선된, 종래 접한 바 없는 새로운 발효음료를 제공하였으며, 기존의 쌀 요구르트가 갖는 단점, 즉 곡분 냄새와 발효 냄새가 서로 어울리지 않아 기호성이 떨어지는 단점을 방지하여 거부감 없이 음용할 수 있다. 특히 본 발명의 쌀 발효물은 맛이 부드럽고 담백하여 쌀을 주식으로 하는 취식자들에게 기호도가 높으며, 날로 심각해져 가는 쌀 재고증가 문제를 극복할 수 있을 것으로 기대된다.
