Preparing method for a natural fermented rice using Kimchi lactic acid bacteria

摘要

The present invention relates to a method of manufacturing a natural rice fermentation starter, capable of providing a food product with improved functionality by using rice which has an improved flavor as the rice is fermented through a specific method for manufacturing bread or cookies. The method comprises an ingredient preparing step (S1), a kimchi salting and aging step (S2), a primary fermentation starter making process (F1), a secondary fermentation starter making process (F2), a tertiary fermentation starter making process (F3), a quarternary fermentation starter making process (F4), and a circulating process (S3). According to the natural rice fermentation starter manufacturing method and the food product thereof, as a fermentation starter is obtained and succeeded through rice naturally fermented with lactobacillus from kimchi to provide a rice fermentation starter having a specific effect and food such as cookies, the fermentation starter is capable of improving flavor as well as having an excellent antibacterial effect, and reducing blood cholesterol by influencing digestion and fat metabolism. The fermentation starter is capable of providing a moist, soft, and chewy mouthfeel as well as solving weaknesses of flour-based food such as a high blood sugar index and high carbohydrate and gluten contents.