METHODS FOR THE PRODUCTION OF DELICATE FLAVOR INCREASES BROWN RICE EXTRACT

A method for preparing brown rice extract is provided to improve taste and color of the brown rice extract by demoleculizing starch through a multi-step enzyme decomposition process. A method for preparing brown rice extract comprises the following steps of: parching brown rice in a parching vessel at 130-150°C for 10-30 minutes; adding purified water 10-15 times equivalent to the volume of the parched brown rice and performing a heating and stirring process at the same time at 90-95°C so as to obtain the brown rice extract; injecting 0.1-0.8% of bacterial alpha-amylase to the brown rice extract for a first enzyme decomposition at 90-95°C for 1-2 hours so that the brown rice extract is liquidized; cooling the liquidized extracts down to 40-50°C; injecting bacterial glucoamylase, bacterial protease and bacterial cellulose for a second enzyme decomposition; and performing caramelization and enzyme-termination processes.