A method for preparation of instant cooked grains with tastes nutrition and texture of hot pot rice

The present application relates to a producing method of instant rice and the instant rice produced thereby, wherein even if the instant rice is produced using a raw material that is vulnerable to microorganism contamination or is difficult to sterilize, the instant rice may be provided that enables a microorganism in a final instant rice to be lower than a standard so that a sufficient sterilization effect is showed, and does not cause a deterioration problem of a rice quality that can occur due to strict sterilization and thus showing excellent food texture and taste quality. The producing method of instant rice comprises: a sterilization step; an addition step; a sealing step; and a heating step. 본 출원은 즉석밥의 제조방법 및 이에 따라 제조된 즉석밥에 관한 것으로, 미생물 오염에 취약하거나 살균이 어려운 원재료를 이용해 즉석밥을 제조하더라도, 최종 즉석밥 내 미생물이 기준치보다 낮아 충분한 살균 효과를 나타낼 수 있으며, 엄격한 살균에 따라 발생할 수 있는 밥 품질의 저하 문제가 발생하지 않아 우수한 식감과 맛 품질을 나타내는 즉석밥을 제공할 수 있다.