| 摘要 |
PURPOSE: A production method of brown rice is provided to offer excellent texture of the brown rice which is easy to be digested by using a simple and economic method. CONSTITUTION: Brown rice is washed. The brown rice is soaked in 25-27°C water for 1-5 hours to absorb 30 wt% of moisture. The brown rice is processed with fiber-degrading enzymes to form micropores on the surface of the brown rice. [Reference numerals] (AA) Normal brown rice on the market; (BB) Brown rice non-enzyme treated; (CC) Good brown rice to eat on the market (cut brown rice); (DD) Enzyme treated brown ric |
