The present invention relates to a method for manufacturing easily ingestible fermented lactobacillus beverage by using grain syrup and fermented lactobacillus beverage manufactured thereby. According to the present invention, the method comprises the following steps of: (a) washing and immersing rice in water, and dewatering and pulverizing the immersed rice to manufacture wet rice flour (b) washing and drying medicinal herbs, and extracting the medicinal herbs with hot water to manufacture a medicinal herb extract (c) inserting liquefying enzyme into water, inserting the rice flour manufactured in the step (a) into the water to liquefy the rice flour, and inserting the medicinal herb extract manufactured in the step (b) into the mixture to manufacture the liquefied mixture (d) inserting grain syrup into the liquefied mixture manufactured in the previous step to perform saccharification (e) filtrating a saccharified solution acquired in the previous step, and inserting grain syrup and lactobacillus into filtrate to perform fermentation and (f) aging the fermented solution acquired in the previous step at a low temperature of 4 to 6°C for 40 to 60 hours.COPYRIGHT KIPO 2017본 발명은 다음의 단계를 포함하는 조청을 이용한 유산균 발효 음료의 제조방법 및 이에 의해 제조된 유산균 발효 음료에 관한 것이다: (a) 쌀을 세척하고 수침시킨 다음, 수침된 쌀을 물빼기 한 후 분쇄하여 습식쌀가루를 제조하는 단계 (b) 약초를 세척하고 건조한 후 열수추출하여 약초 추출액을 제조하는 단계 (c) 물에 액화효소를 넣고 93~98℃에서 상기 (a)단계에서 제조한 쌀가루를 넣어 액화시킨 후, 상기 단계(b)에서 제조한 약초 추출액을 넣어 액화 혼합물을 제조하는 단계 (d) 전 단계에서 제조한 액화 혼합물에 엿기름을 투입하여 당화시키는 단계 (e) 전 단계에서 얻어진 당화액을 여과한 다음 여과액에 조청과 유산균을 투입하여 발효시키는 단계 (f) 전 단계에서 얻어진 발효액을 4~6℃, 40~60시간 저온숙성시키는 단계.
