The present invention relates to a method for manufacturing soup roux using fermented brown rice. According to the present invention, brown rice powder is mixed with common rice powder a mixture of the brown rice powder and the common rice powder is mixed and fried with olive oil with which onion has been fried. Due to properties of the fermented brown rice powder, the soup roux has gelatinization properties more excellent than the common rice powder, has increased gelatinization properties resulted from fine granules, and thus is advantageously used to manufacture soup. Moreover, when the fermented brown rice powder, which is manufactured, is used for manufacturing soup, the soup with a brighter color and increased viscosity than those of common rice soup can be manufactured. Based on the sensory evaluation, the soup roux has reduced greasiness, enhanced soft texture, and enhanced blended taste. Therefore, the soup roux is good for health.COPYRIGHT KIPO 2015본 발명은 발효현미가루와 쌀가루를 혼합하고, 이를 양파가 볶아진 올리브유와 혼합하여 볶음으로 발효현미가루의 특성으로 인해 쌀가루보다 호화특성이 우수하고, 미세화에 따라 더욱 호화특성이 증가되어 수프 제조 시 유리함은 물론 발효현미가루를 제조하여 수프 제조 시, 쌀가루보다 색상이 밝고 점도가 증가된 수프가 제조되며, 관능평가 시 느끼함이 감소되면서 부드러움과 담백함이 증가되어 건강적으로 우수한 발효현미를 이용한 수프 루의 제조방법에 관한 것이다.
