The present invention is a process to increase the amount of resistant starch in boiled rice to at least about 20%. The process using a low water content boiled rice was mixed with first enzyme solution fully, followed by several days incubation at first enzyme working temperature, and cooled at 4℃ for one day, then added second enzyme solution for increasing resistant starch further. The process can also be applied to other types of starch, in order to increase the amount of resistant starch.本發明係關於一種提高米飯食品抗性澱粉含量之方法,係於煮熟的米飯中加入酵素攪拌使完全進入米飯中;並於酵素建議溫度反應數天,再置入冷藏一天;冷藏過後的米飯再添加酵素進行後反應。經如上直接於米飯內進行反應的方法所處理的米飯,含有至少20%以上的抗性澱粉。該方法亦可應用於其他類澱粉,以增加其抗性澱粉的含量。
