The present invention relates to a rice punch using a mandarin and a manufacturing method thereof, which is to provide active ingredients, colors and flavors contained in the mandarin to the rice punch by mixing and aging an extract obtained by pressing or squeezing the mandarin or blended mandarin in the manufacturing process of the rice punch. The manufacturing method of the present invention comprises: a mandarin manufacturing step of manufacturing an mandarin extract by pressing or squeezing the mandarin or manufacturing a pulverized mandarin by pulverizing the mandarin a malt extraction step of mixing water and malt separately from the previous step, and extracting a malt extract by using a hydraulic presser a rice cooking step of cooking rice by mixing rice and 0.1-0.8 wt% of the mandarin extract or the pulverized mandarin by the weight of nonglutinous rice in a process of cooking nonglutinous and hard-steamed rice a mixing step of mixing the malt extract obtained through the malt extraction step and rice obtained through the rice cooking step at 5% or more and 40% or less of rice by the weight of the malt extract an aging step of aging a subject having completed the mixing step until rice grains float a boiling step of mixing the subject obtained in the mandarin manufacturing step to the rice punch that has completed the aging step, then boiling with an addition of refined sugar and a packaging step of cooling then packaging the boiled rice punch.COPYRIGHT KIPO 2014[Reference numerals] (10) Mandarin manufacturing step (20) Malt extraction step (30) Rice cooking step (40) Mixing step (50) Aging step (60) Boiling step (70) Packaging step본 발명은 감귤을 이용한 식혜 및 그 제조방법에 관한 것으로, 식혜의 제조과정 중에 감귤을 누르거나 비틀어서 나온 엑기스 또는 믹서된 감귤을 혼합 숙성하여 감귤에 함유되어 있는 유효성분 및 색상과 향을 식혜에 부여하기 위함이다. 본 발명은 감귤을 눌러 으깨거나 비틀어서 감귤 엑기스를 만들거나 감귤을 분쇄하여 분쇄 감귤을 만드는 감귤 제조단계 이와는 별도로 물과 엿기름 가루를 혼합 후, 유압기를 이용하여 엿기름 추출액을 추출하는 엿기름 추출단계 맵쌀과 고두밥을 하는 과정 중 맵쌀 중량대비 0.1~0.8중량%의 감귤 엑기스나 분쇄 감귤을 혼합하여 밥을 하는 밥 제조단계 상기 엿기름 추출단
