KR100711285B1 - A multi function cooker with the sweet drink made from fermented rice and methods of the sweet drink made from fermented rice thereby - Google Patents

Abstract

The present invention relates to a cooker having a Sikhye manufacturing function and a Sikhye manufacturing method using the same, and in particular, to a cooker developed by the present applicant is provided with a control means for automatically controlling the temperature and time according to the entire process of manufacturing Sikhye It relates to a multi-functional cooker having a Sikhye manufacturing function and a Sikhye manufacturing method using the same.

The present invention is further configured to control the power supplied to the hot plate at a time and temperature required for manufacturing the Sikhye set in the microcomputer is further provided with a first sikhye button on the operation panel, the first sikhye button is pressed The first Sikhye manufacturing process proceeds according to the load, while the microcomputer to control the power supplied to the hot plate according to the temperature and time detected by the temperature sensor installed on one side of the aging vessel, the power supplied to the hot plate 20 to 40 minutes Making a continuous feed, soybean meal step (S11) to maintain the temperature of the maturation vessel heated by the hot plate 98 to 125 ℃; 2 to 5 minutes after the gourd rice is built to give a time to put the Sikhye ingredients by cutting off the power (S12) and; After the completion of the Sikhye material in the resting step to supply power to the hot plate again to heat the maturation vessel, but supply the power intermittently to maintain the temperature of the maturation vessel is about 45 to 80 ℃ but the power supply time is about 4 hours to Cutting the soybean rice to be supplied for 10 hours (S13); Saccharification step (S14) for supplying power so that the heating value of the heating plate is maintained at 98 to 125 ℃ temperature of the heating plate when the gourd rice is cut in the above step and about 10 minutes to 2 hours; When Sikhye is sufficiently saccharified in the saccharification step is configured to proceed to the ripening step (S15) to control the power supplied to the hot plate so that the temperature of the aging vessel is 85 to 99 ℃, and further install a second Sikhye button on the operation panel The second Sikhye manufacturing process proceeds as the second Sikhye button is pressed is automatically controlled to be intermittent to perform the remaining steps without the step of making gourd rice and the resting step in the Sikhye manufacturing step made as described above .

First Sikhye button, second Sikhye button, cooker, time and temperature control, Sikhye manufacturing method

Description

A multi function cooker with the sweet drink made from fermented rice and methods of the sweet drink made from fermented rice Thus}             

1 is an assembled perspective view showing an example of a cooker having a Sikhye manufacturing function according to the present invention,

2 is a flowchart illustrating an example of a control process according to the manufacture of a cooker according to the present invention;

Figure 3 is a flow chart for explaining another example of the control process according to the manufacture of Sikhye of the cooker according to the present invention.

* Explanation of symbols for main parts of the drawings

10 body 11 operation panel

11a: first meal benefit button 11b: second meal benefit button

12: hot plate 20: aging vessel

30: steaming container 40: inner lid

50: cooling lid

The present invention relates to a cooker having a Sikhye manufacturing function and a Sikhye manufacturing method using the same, and in particular, to a cooker developed by the present applicant is provided with a control means for automatically controlling the temperature and time according to the entire process of manufacturing Sikhye It relates to a multi-functional cooker having a Sikhye manufacturing function and a Sikhye manufacturing method using the same.

As the dietary changes, many kinds of foods, especially beverages, are being provided.

However, most of these drinks were made using artificial sweeteners, etc. There were not many attractive points to the human body, and according to these problems, the preference of traditional drinks is increasing day by day.

However, in the case of our traditional beverages, the current manufacturing process is not drinking much because of the hassle.

Sikhye is one of these traditional beverages as a drink that gives a sweet taste and can be drunk as a drink that can be drunk differently depending on the drinker.

Such Sikhye is usually cooked in a pot, but cooked less than normal rice, that is, cooked with less moisture and cooked malt in the cooked rice, boiled and matured for a long time, so that the temperature and time must be properly adjusted during the manufacturing process. Much effort is required to manufacture.

In addition, the existing cookers do not have a control function to control to produce such a Sikhye.

The present invention has been made to solve the problems of the prior art as described above to improve the multi-functional water heater filed by the applicant of the patent application No. 10-2003-0016727 by the present applicant to automatically adjust the time and temperature required for the production of Sikhye It is an object of the present invention to provide a multi-purpose cooker having a Sikhye manufacturing function that allows the user to manufacture Sikhye without a separate operation in the manufacturing process of Sikhye and a method of manufacturing Sikhye using the same.

In addition, an object of the present invention is to provide a multi-purpose cooker having a second Sikhye manufacturing function that can be used to produce Sikhye by using a chilled rice and Sikhye manufacturing method using the same.

The present invention for achieving the above object is provided with a hot plate and an operation panel, a control microcomputer, a body for heating the container in a selected manner according to the user's operation, and the locking step is formed on the top consisting of a yellow clay bio-ceramic container Aging container that can contain the maturing material or boiled material, and a protruding portion is formed so as to catch the locking jaw of the aging container, and a plurality of holes are formed in the bottom surface and a steaming container in which cooking material is placed, and the steaming container or In the multifunctional cooker comprising the inner lid used as the lid of the aging vessel and the cooling lid for cooling the steam to return back to the liquid in order to prevent the extraction of the food through the steam during the cooking process,

The first panel is further provided on the operation panel is configured to interrupt the power supplied to the hot plate at the time and temperature required to manufacture the Sikhye set in the microcomputer,

The first Sikhye manufacturing process proceeds as the first Sikhye button is pressed down to control the power supplied to the hot plate according to the temperature and time detected by the temperature sensor installed on one side of the aging vessel,

A step of making a gourd rice (S11) such that the power supplied to the hot plate is continuously supplied for 20 to 40 minutes, so that the temperature of the aging vessel heated by the hot plate is maintained at 98 to 125 ° C; 2 to 5 minutes after the gourd rice is built to give a time to put the Sikhye ingredients by cutting off the power (S12) and; After the completion of the Sikhye material in the resting step to supply power to the hot plate again to heat the maturation vessel, but supply the power intermittently to maintain the temperature of the maturation vessel is about 45 to 80 ℃ but the power supply time is about 4 hours to Cutting the soybean rice to be supplied for 10 hours (S13); Saccharification step (S14) for supplying power so that the heating value of the heating plate is maintained at 98 to 125 ℃ temperature of the heating plate when the gourd rice is cut in the above step and about 10 minutes to 2 hours; Sikhye is satisfactory in the saccharification step is a multi-purpose cooker having a Sikhye manufacturing function, characterized in that to proceed to the ripening step (S15) to control the power supplied to the hot plate so that the temperature of the aging vessel is 85 to 99 ℃ Is made by.

In addition, a second dishwashing button is further installed on the operation panel, and the second dishwashing manufacturing process performed as the second dishwashing button is pressed is the temperature and time detected by the temperature sensor installed at one side of the aging container. According to the power supplied to the hot plate to interrupt,

After the prepared rice and Sikhye ingredients are finished, supply the power to the heating plate again to heat the ripening vessel, but supply the power intermittently to maintain the temperature of the ripening vessel at about 45 to 80 ℃, but the power supply time is about 4 hours. Cutting the gourd rice to be supplied for 10 to 10 hours (S21); When the gourd rice is cut in the above step, the heat generation of the heating plate to supply the power so that the temperature of the maturation vessel is maintained at 98 to 125 ℃, while the saccharification step (S22) for about 10 minutes to 2 hours of continuous power supply; Sikhye is satisfactory in the saccharification step is a multi-purpose cooker having a Sikhye manufacturing function, characterized in that the cracking step to proceed only the ripening step (S23) to control the power supplied to the hot plate so that the temperature of the aging vessel is 85 to 95 ℃ Is made by

Further, an object of the present invention is a Sikhye manufacturing method using a multipurpose cooker configured as described above, the preparation step (SP1) of preparing malt water, washed rice and water soaked malt in water; Put the appropriate amount of water in the aging vessel, and put about 200 to 300cc of rice in the material container of the upper, press the Sikhye button installed on the operation panel of the main body, when the Sikhye button is pressed, the power from the microcomputer Intermittent, so that the power supplied to the hot plate is continuously supplied for 20 to 40 minutes, soybean meal step (S11) to maintain the temperature of the maturation vessel heated by the hot plate 98 to 125 ℃; Cut off the power for 2 to 5 minutes after the gourd rice is built to give a time to put the Sikhye ingredients to perform a rest step (S12), and in the rest step after putting the malt water 5000cc in the gourd rice, when the container lids are closed again Step to cut the gourd rice to supply the power to the aging vessel to be heated but intermittently supplying the temperature of the aging vessel to maintain the temperature of about 45 to 80 ℃ while the power supply time is supplied for about 4 to 10 hours (S13). )Wow ; When the gourd rice is cut in the above step, the heating step of heating the heating plate to maintain the temperature of 98 ~ 125 ℃ of the heat generation of the aging vessel, and the saccharification step of continuously supplying power for about 10 minutes to 2 hours; In the saccharification step, when Sikhye is sufficiently saccharified, the first use of the multipurpose cooker having a Sikhye manufacturing function is performed so as to proceed to the aging step of intermittent the power supplied to the hot plate so that the temperature of the aging vessel becomes 85 to 99 ° C. Sikhye manufacturing method,

A preparation step (SP2) for preparing a ready-to-eat rice and malt soaked in water to soak; After the input of Sikhye material is completed, supply power to the hot plate again to heat the ripening vessel, but supply intermittently to maintain the temperature of the ripening vessel at about 45 to 80 ℃, but supply the power supply time for about 4 to 10 hours. Step of cutting the gourd rice to be (S21) and; When the gourd rice is cut in the above step, the heat generation of the heating plate to supply the power so that the temperature of the maturation vessel is maintained at 98 to 125 ℃, while the saccharification step (S22) for about 10 minutes to 2 hours of continuous power supply; Sikhye is satisfactory in the saccharification step is a multi-purpose cooker having a Sikhye manufacturing function, characterized in that it is made to proceed only the aging step (S23) to control the power supplied to the hot plate so that the temperature of the aging vessel is 85 to 95 ℃ It is made by the second method of manufacturing Sikhye.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is an assembled perspective view showing an example of a cooker having a Sikhye manufacturing function according to the present invention, Figure 2 is a flow chart illustrating an example of a control process according to the manufacture of Sikhye of the cooker according to the present invention, Figure 3 It is a flowchart for explaining another example of the control process according to the manufacture of Sikhye of the cooker according to the invention.

The multifunctional cooker having a Sikhye manufacturing function according to the present invention is similar to the "multi-functional water heater" of Patent Application No. 10-2003-0016727 filed in accordance with the present application, the Sikhye button as a control button to manufacture Sikhye (11), and the time and temperature control function required for the manufacturing process of the Sikhye as the Sikhye button 11 is pressed is set in the microcomputer (not shown).

First, a brief description of the technique of Patent Application No. 10-2003-0016727 filed by the present applicant is as follows.

The body 10 for heating the container in a selected manner according to the user's operation with a hot plate 12, an operation panel 11, and a control microcomputer, and an ocher bio-ceramic container, and a locking jaw is formed at the top thereof, and the maturing material Or a maturation vessel 20 that can put the material for boiling, and a protrusion is formed to be caught on the locking jaw of the maturation vessel and a plurality of holes are formed in the bottom surface and the steaming vessel 30 that can put the material, Including the lid 40 used as the lid of the steaming vessel or the aging vessel, and a cooling lid 50 for cooling the steam back to the liquid to prevent the extraction of the exhaust through the steam during the cooking process Consists of.

In addition, the control microcomputer is a portion for generating a control signal for controlling the power supplied to the hot plate 12, the power button for turning on / off the power configured in the operation panel, the menu button for selecting a function, and the selected A start button for operating a function, an up / down button for up and down a set time, display means for displaying an operation state and a selected menu, a time display for displaying a set time or remaining time, and a power supply to a hot plate A relay for applying or blocking a lamp, a temperature sensor for sensing a temperature of the aging vessel, and when a user selects a menu through the menu button, the corresponding lamp of the display means is turned on, and when the up / down button is operated, It sets up / down the set value and if the start button is turned on, it detects temperature from the temperature sensor and operates to set condition. It controls the relay.

The operation panel 11 of the cooker configured as described above is further provided with the first and second food-saving buttons (11a, 11b) for controlling the process for manufacturing the food, according to the present invention, the food-saving buttons (11a, 11b) sends a control signal to the microcomputer to generate a time and temperature control signal according to the Sikhye manufacturing process preset for the microcomputer to control the power supplied to the hot plate.

The cooker configured as described above is provided with any one or both of a light emitting lamp or a bell, and a time set by the notification means such as the light emitting lamp or the bell is set in the microcomputer.

The time that the notification means rings or emits light is set to sound after the end of the step of cooked gourd during the process of manufacturing Sikhye described below and after the end of the ripening step, so that the time for the user to supply malt and the process of making Sikhye have ended. I could see.

In addition, a weight sensor (not shown) is further installed on the lower portion of the cooking plate 20 or the lower portion of the cooking vessel 20 of the cooker configured as described above, so as to detect the amount of material.

The Sikhye manufacturing process set in the microcomputer is performed by different processes according to the respective Sikhye buttons 11a and 11b as described above, and the first Sikhye button 11a is a step of ripening Sikhye starting from the process of making gourd rice. To automatically carry out, the second Sikhye button is to control the process of manufacturing Sikhye using the already built cold rice is to perform the step from the step of cutting the gourd rice to the ripening step.

First, the process of manufacturing Sikhye by pressing the first Sikhye button 11a is as follows.

The time and temperature control process in the Sikhye manufacturing process performed by pressing the Sikhye buttons (11a, 11b) is a step (S11), halting step (S12), the step (S13) and the saccharification step It is set to consist of step S14 and the aging step S15.

The cooking step (S11) is to continuously supply the power supplied to the hot plate 12 for 22 to 40 minutes, so that the temperature of the aging vessel 10 heated by the hot plate 12 is maintained at 98 to 125 ℃ do.

The step of making the gourd rice may vary depending on the capacity of the cooker, but after adding 200 to 300 cc of washed rice to a steaming vessel or a aging vessel, proceed with adding an appropriate amount of water. After filling the rice by the temperature of the steam heated from the aging vessel, and when the rice is put into the aging vessel to cook the amount of water less than when cooked so that the cooked gourdap is not too cold gourdap.

In addition, the temperature and time in the step of making gourd rice is inversely proportional to each other. In other words, if the temperature is high, the time required for cooking is shortened. If the temperature is low, the time is extended, and the relationship between the temperature and time may vary depending on the amount of cooked rice.

When the rice is cooked as described above cut off the power supplied to the hot plate 12 for 2 to 5 minutes. (S12)

The idle step (S12) of shutting off the power is a time for the user to supply malt water to the gourd rice. If this time is too long, the gourd rice is cooled, and after pouring the malt water as soon as possible, the lids 40 and 50 are used. It is desirable to close it.

The amount of malt supplied to the soybean rice in the step is about 5000cc, the malt is made by dipping the malt powder soaked in hot water for about an hour so that the production of such malt is a commonly known method and a detailed description thereof will be omitted. .

When malt water is supplied, power is supplied to the heating plate 12 again to allow the maturing vessel 10 to be heated, but intermittently supplying power to maintain the temperature of the maturing vessel at about 45 to 80 ° C., but the power supply time is about 4 hours. Cut the gourd rice to be supplied for 10 hours. (S13)

If the temperature is too high in the step (S13) or the heating time is too long, malt water is boiled so that the gourd rice is released, it is preferable to adjust the time and temperature within the same range as above, and the temperature and time are as described above. Likewise, it is already set in the microcomputer.

When the gourd rice is cut in the step (S13), the heating power of the heating plate 12 is supplied with power so that the temperature of the aging vessel 10 is maintained at 98 to 125 ° C., but the power is continuously supplied for about 10 minutes to 10 hours. The sugar is sufficiently saccharified (S14).

At this time, if the time and temperature is too long or too high, it is preferable that the rice grains of the gourd rice are made into a thick porridge state within the above time and temperature range.

When Sikhye is sufficiently saccharified in the saccharification step (S14), the aging step (S15) to control the power supplied to the hot plate 12 is carried out so that the temperature of the aging vessel 10 is 85 to 99 ℃.

Through the aging step (S15) sugar of water malt is absorbed in the rice grains of the gourd rice, the high rice grains have a sweet taste.

The cooker having a Sikhye manufacturing function according to the present invention as described above is provided with a control function for controlling the above-described overall process to the microcomputer of the cooker, the user prepares rice and malt water, and supplies malt water in the middle Sikhye can be easily prepared by performing only the process of directly.

The overall process of manufacturing Sikhye is as described above, and the process of supplying malt water as described above may be performed according to the notification of the cooker.

Next, the process of manufacturing Sikhye using the already built cold rice by pressing the second Sikhye button (11b) as follows.

The whole process is the same as or similar to the above-described first method of manufacturing Sikhye, but the preparation step (SP2) is made by putting the rice malt in the chilled rice, that is, put the rice in the malt to separate the rice grains.

The amount of rice cooled in the above step is about 200cc to 300cc of rice cooked in the amount of about 5000cc malt, and the malt is made by dipping the malt powder in hot water for about an hour and filtered out. Detailed description thereof will be omitted.

When the preparation of the material is completed as described above, the power is supplied to the hot plate 12 so that the aging vessel 10 is heated, but the power is intermittently supplied so that the temperature of the aging vessel is maintained at about 45 to 80 ° C. Cut the gourd rice to be supplied for about 4 to 10 hours. (S21)

At this time, the time for cutting is performed smaller than when making the sikhye by making the gourd rice, but limiting the range of time as described above may vary depending on the amount of material and the adjustment of the time according to the amount of such material is on one side of the cooker It can be done by the installed load sensing means.

If the temperature is too high in the step (S21) or the heating time is too long, the malt water is boiled so that the gourd rice is released, it is preferable to adjust the time and temperature within the same range as described above, the temperature and time is as described above Likewise, it is already set in the microcomputer.

When the cooled rice in step (S21) is cut off, the heating value of the heating plate 12 is supplied with power so that the temperature of the maturation vessel 10 is maintained at 98 to 125 ℃, while supplying power continuously for about 10 minutes to 10 hours malt Sucrose is sufficiently saccharified (S22).

At this time, if the time and temperature is too long or too high, it is preferable that the rice grains of the cooled rice are loosened and become a thick porridge state within the above time and temperature range.

When Sikhye is sufficiently saccharified in the saccharification step (S22), the maturation step (S23) to control the power supplied to the hot plate 12 is carried out so that the temperature of the aging vessel 10 is 85 to 99 ℃.

Sugar of the malt is absorbed into the rice grains of the cooled rice through the aging step (S23) and the cooled rice grains have a sweet taste.

The cooker configured as described above and the method of manufacturing Sikhye using the same automatically adjust the temperature and time at each stage according to the manufacturing process of Sikhye in the cooker, so that the user does not have any inconvenience in controlling the temperature or time according to the process of manufacturing Sikhye. Sikhye can be easily prepared.

In addition, when manufacturing Sikhye using the chilled rice by mixing the chilled rice in the malt water and simply press the second Sikhye button to automatically perform the overall process of Sikhye manufacturing is easy to manufacture Sikhye.

While the invention has been shown and described with respect to specific embodiments above, it will be understood that the invention can be variously modified and modified without departing from the spirit or the scope of the invention as set forth in the following claims. It will be apparent to those skilled in the art that the present invention can be easily understood.

Claims (6)

The body 10 for heating the container in a selected manner according to the user's operation with a hot plate 12, an operation panel 11, and a control microcomputer, and an ocher bio-ceramic container, and a locking jaw is formed at the top thereof, and the maturing material Or a maturation vessel (10) to put the material for boiling, and a protrusion is formed so as to catch the locking jaw of the maturation vessel and a plurality of holes are formed in the bottom surface and the steaming vessel (30) is placed cooking material, The inner lid 40 used as the lid of the steaming vessel or the aging vessel and a cooling lid 150 for cooling the steam to return to the liquid to prevent the extraction of the food extract through the steam during the cooking process In the multifunctional cooker configured to The microcomputer intermittently controls the power supplied to the hot plate 12 according to the temperature and time detected by the temperature sensor installed at one side of the aging vessel, and continuously supplies the power supplied to the hot plate 12 for 20 to 40 minutes. , Step S11 to keep the temperature of the aging vessel 10 heated by the hot plate 12 to 98 to 125 ℃ (S11), and cut off the power for 2 to 5 minutes after the gourd rice is put into Sikhye material After giving a rest period (S12) and the input of the sikhye material in the rest phase, the power supply to the heating plate 12 again to allow the maturation vessel 10 to be heated, but the temperature of the maturation vessel is about 45 to 80 ℃ Supplying power intermittently so as to maintain the step (S13) for cutting the gourd rice so that the power supply time is supplied for about 4 hours to 10 hours, and when the gourd rice is cut in the step, the heat generation amount of the heating plate 12 is aged (1) When the temperature of 0) is maintained at 98 to 125 ° C., the power is continuously supplied for about 10 minutes to 2 hours, and the saccharification step (S14) and the saccharification in the saccharification step are sufficiently glycosylated in the aging vessel 10. The first food preparation manufacturing process consisting of a maturation step (S15) to control the power supplied to the hot plate 12 so that the temperature is 85 to 99 ℃ is installed on the operation panel 11 so as to proceed sequentially, the button is The first sikhye button (11a) is configured to control the power supplied to the hot plate at the time and temperature required to manufacture the Sikhye set in the microcomputer as it is pressed; And, After the preparation of the prepared rice and Sikhye ingredients is completed, supply power to the hot plate 12 again to heat the maturing vessel 10, but supply the power intermittently so that the temperature of the maturing vessel is maintained at about 45 to 80 ℃ Step (21) of cutting the gourd rice so that the supply time is supplied for about 4 hours to 10 hours, and if the gourd rice is cut in this step, the heat generation amount of the heat plate 12 is maintained at a temperature of 98 to 125 ℃ of the aging vessel (10) Supply the power as possible, but continuously supplying the power for about 10 minutes to 2 hours (S22) and when Sikhye is sufficiently saccharified in the saccharification step hot plate 12 so that the temperature of the aging vessel 10 is 85 to 95 ℃ ) Is installed in the operation panel 11 so that the second food preparation manufacturing process consisting of a ripening step (S23) to control the power supplied to the step can be carried out sequentially, the microcomputer of the aging container as the button is pressed Depending on the temperature and the time detected by the temperature sensor provided on the second button Sikhye to regulate the power supplied to the heating plate (12) (11b); and,  A weight sensor installed at the lower portion of the hot plate 12 or the lower portion of the aging vessel 20 to detect the weight of the material supplied into the aging vessel; And a light emitting lamp or a bell which is set to operate after the end of the stepping-off step S11 and after the aging steps S15 and S23 are completed, respectively. delete delete delete In the Sikhye manufacturing method using a cooker of claim 1, A preparation step (SP1) of preparing malt, washed rice, and water by soaking malt in water; After putting the appropriate amount of water in the aging container 10, put about 200 to 300cc of rice in the material container 20 of the upper portion, and presses the sikhye button 11 installed on the operation panel of the main body, When the Sikhye button 11 is pressed, the power is intermittent in the microcomputer, and the power supplied to the hot plate 12 is continuously supplied for 20 to 40 minutes, so that the temperature of the aging container 10 heated by the hot plate 12 is increased. Step to cook doujin (S11) to maintain 98 to 125 ℃; After the gourd rice is cooked to cut off the power for 2 to 5 minutes to give a time to put the Sikhye material to perform a rest step (S12), After putting the malt 5000cc in the gourd rice in the resting step, when the container lids (40, 50) is closed again to supply power to the hot plate 12 to allow the maturation vessel 10 to be heated but the temperature of the maturation vessel is about 45 Supplying power intermittently to maintain the temperature at 80 ° C., but cutting the gourd rice such that the power supply time is supplied for about 4 hours to 10 hours (S13); When the gourd rice is cut in the above step, the heating element 12 is a heating step of supplying power so that the temperature of the maturation vessel 10 is maintained at 98 to 125 ° C, while supplying power continuously for about 10 minutes to 2 hours; When Sikhye is sufficiently saccharified in the saccharification step has a Sikhye manufacturing function characterized in that it is made to proceed to the aging step to interrupt the power supplied to the hot plate 12 so that the temperature of the aging vessel 10 is 85 to 99 ℃ Sikhye manufacturing method using a multi-purpose cooker. In the Sikhye manufacturing method using a cooker of claim 1, A preparation step (SP2) for preparing a ready-to-eat rice and malt soaked in water to soak; After the input of Sikhye material is completed, supply power to the hot plate 12 again to heat the maturing vessel 10, but supply the power intermittently so that the temperature of the maturing vessel is maintained at about 45 to 80 ℃, but the power supply time is about 4 Step (S21) for cutting the gourd rice to be supplied for an hour to 10 hours; When the gourd rice is cut in the above step, the heating element 12 supplies heat so that the temperature of the aging vessel 10 is maintained at 98 to 125 ° C., while the saccharification step continuously supplies power for about 10 minutes to 2 hours (S22). ) And; Sikhye prepared by the saccharification step is made so as to proceed only the aging step (S23) to interrupt the power supplied to the hot plate 12 so that the temperature of the aging vessel 10 is 85 to 95 ℃ when saccharified enough saccharification Sikhye manufacturing method using a multipurpose cooker having a function.

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