| Brown rice syrup | |
 Rice syrup | |
| Korean name | |
|---|---|
| Hangul | 물엿, 조청 |
| Hanja | |
| Revised Romanization | mullyeot / jocheong |
| McCune–Reischauer | mullyŏt / choch'ŏng |
| IPA | [mul.ljʌt̚] / [tɕo.tɕʰʌŋ] |
Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method).