PURPOSE: A manufacturing method of fermented rice is provided by adding and fermenting lactobacillus directly in rice, porridge, rice cake, puffed rice or rice processed by steaming unripe grains. CONSTITUTION: Produce steamed rice, porridge, rice cake, puffed rice or rice processed by steaming unripe grains with rice. Add lactobacillus from 0.1 to 30 per hundred parts by weight of rice and water from 150 to 300 by weight, and process primary ferment from 1 to 5 hours at 25 to 65 deg. C. Add water again from 150 to 300 per hundred parts by weight of rice process secondary ferment from 1 to 5 hours at 25 to 65 deg. C. Add water again from 40 to 100 per hundred parts by weight of rice and process third ferment from 5 to 48 hours at 25 to 65 deg. C. Add water again from 200 to 1000 per hundred parts by weight of rice. Add malt from 50 to 200 per hundred parts by weight of rice or the extraction liquid or diastatic enzyme from 0.01 to 10 parts by weight and diastatic for 2 to 6 hours. Crush the rice fermentation product. Dilute the crushed rice fermentation. Add additionally 10 to 100 parts by weight selected from a mixture group that comprises maltose per 100 parts by weight of rice, sugar alcohol, sugar acid, sugar ester in the fermentation step of rice. Add additionally 0.01 to 5 per hundred parts by weight of rice from the group which comprises ammonium sulfate, phosphoric acid, ammonium, amino acid, peptide, yeast extract, peptone, gravy, meat extract and a mixture in the fermentation step of rice.본 발명은 쌀 발효물의 제조방법 및 그로부터 제조된 쌀 발효물에 관한 것이다. 구체적으로 본 발명은 밥, 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.
