The present invention relates to a preparation method of concentrated water from washing rice and food using the same. The preparation method can reduce processing time and costs due to a simple process thereof which includes concentration and sterilization in comparison with an existing method of using the water from washing rice as a fermented liquid for limited use in food. The preparation method of the invention comprises obtaining rice water by washing rice with water centrifuging the rice water to obtain a centrifuged supernatant leaving only 5 to 50 parts by weight of the centrifuged supernatant with respect to the 100 parts by weight of the centrifuged supernatant, preparing a mixture by mixing a precipitated solid content and the remaining supernatant, and concentrating the mixture and heating the concentrated mixture at 70 to 90°C for 15 to 30 seconds for sterilization. According to an embodiment of the invention, the concentrated rice water of the invention can be used as ingredients in preparing cookies, bread, dessert, and beverage, etc., since a component ratio of nutrition such as protein, fat, and carbohydrate in the concentrated rice water can be adjusted similarly to milk. Additionally, the concentrated rice water can be used in food which has milk as a main ingredient e.g. pudding, panna cotta instead of milk, thereby reducing costs and environmental burden and providing to people who have a milk allergy and a milk intolerance. And the food may be provided as material in the development of a various of functional foods by applying the properties of water from washing rice.COPYRIGHT KIPO 2015본 발명은 농축 쌀뜨물 제조 방법 및 상기 농축 쌀뜨물을 이용한 식품에 관한 것으로, 상기 제조 방법은 쌀뜨물 자체를 발효하여 발효액으로 일부 식품에 한정되어 이용되는 기존 방법에 비하여, 농축과 살균의 단순한 과정으로 이루어져 가공에 필요한 시간과 비용을 절감할 수 있을 뿐만 아니라, 농축을 통하여 쌀뜨물 내 단백질, 지방, 탄수화물의 영양 구성비를 우유와 비슷하게 조정할 수 있어, 제과, 제빵, 디저트, 음료 등 식품전반에 다양한 소재로 활용 할 수 있다. 이러한 농축 쌀뜨물은 우유를 주원료로 하는 식품, 예를 들어 푸딩과 판나코타에 우유를 대체하여 적용함으로써 제품의 원가 절감 및 환경부담 경감뿐만 아니라 우유에 대한 알레르기, 유
