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 ric본 발명은 펙티네이즈로 처리한 현미에 관한 것으로서, 좀더 자세히는 현미를 수침하여 팽윤시킨 후 펙티네이즈 처리하면, 현미의 표면에 미세한 구멍이 형성되어 이곳을 통해 충분한 수분이 침투하게 되고 점성이 증가하여 식감과 소화성이 현저히 개선된다.
