PURPOSE: Rice bran rice is provided to offer the eating texture of white rice, and high-quality nutrients.CONSTITUTION: 30-50 wt% of rice bran, 50-70 wt% of rice powder, and 0.1 wt% of rice bran oil are mixed. The mixture is extruded in a condition including the water addition rate of 20-28%, the extrusion temperature for 40-110°；C, and the extrusion pressure of 20-50 barr. The extruded mixture is molded into a rice form, and passes through a dryer to obtain rice bran rice containing less than 12% of water. The rice bran is fermented or not fermented.COPYRIGHT KIPO 2013본 발명은 영양가가 95%를 갖는 쌀눈과 쌀겨인 미강을 쌀가루와 섞어 만든 쌀 형태로 백미로 밥을 지을 시 3~5%만 넣어도 현미식을 하는 효과의 미강쌀이다.
