Manufacturing method for twisted bread stick containing rice and twisted bread stick containing rice manufactured thereof

Abstract

The present invention relates to a method for manufacturing rice twists and rice twists produced therefrom. The method for manufacturing rice twists according to the present invention can provide rice twists with a chewier texture by including tapioca starch as an ingredient in addition to rice flour. Furthermore, the method for manufacturing rice twists according to the present invention can provide rice twists with high consumer preference by reducing the taste and flavor characteristic of wheat flour and maximizing the taste and flavor as rice bread through a stepwise fermentation process, even though wheat flour is partially included.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing rice twists and rice twists produced therefrom. More specifically, the present invention relates to a method for manufacturing rice twists using a makgeolli starter and rice twists produced therefrom. Background Technology

[0003] As dietary habits gradually become Westernized, foods made with wheat flour have been widely consumed as staple foods along with rice.

[0004] In particular, since bread can be enjoyed more conveniently than traditional Korean meals centered on rice and side dishes, it is widely favored by busy city dwellers, convenience-seeking young people, and even children accustomed to Western tastes, leading to a steady increase in its consumption.

[0005] Bread is generally a food made by mixing flour with water and salt to make dough, which is then baked or sometimes fermented before baking. Recently, as the demand for bread has been gradually increasing and consumer preferences have become more diverse, various additional ingredients and recipes are being utilized to produce bread that suits the tastes of these consumers and enhances their appeal, and a wide range of research is being actively conducted.

[0006] Meanwhile, Kkwabaegi, a type of bread, is made by stretching dough into a long shape, bending it into two strands, twisting them like a rope, and frying them in cooking oil. It is a food made by mixing a small amount of sugar and a leavening agent into the main ingredient, flour, to make dough, stretching the dough like taffy, twisting it into two strands, and then frying it in cooking oil. Although Kkwabaegi is widely popular as a snack or a substitute for a meal, it has the disadvantage of having a significantly inferior taste and texture because it is made using only dough made from flour.

[0007] In addition, conventional twisted breadsticks use wheat flour as their main ingredient, and they have the disadvantage of causing indigestion due to the gluten content in the flour, as well as having poor digestibility. Furthermore, since sugar powder is applied to the surface of the twisted breadstick after frying to enhance sweetness, consuming large quantities over a long period can have an adverse effect on the health of the consumer. Moreover, they have a greasy taste because they absorb a large amount of oil, and there is a problem where the moisture evaporates easily over time after frying, resulting in a dry and crumbly texture. Prior art literature

[0009] Patent Document 1: Korean Registered Patent Publication No. 10-1952127 (Published Feb. 20, 2019) Patent Document 2: Korean Published Patent Publication No. 10-2023-0010086 (Published Jan. 18, 2023) The problem to be solved

[0010] In order to solve the problems of the prior art described above, the inventors of the present invention intend to provide a method for manufacturing rice twists and a rice twist produced therefrom. means of solving the problem

[0012] The present invention, in order to solve the aforementioned problem,

[0013] (1) A step of preparing a first dough by mixing 300 to 500 parts by weight of rice (strong) flour, 25 to 75 parts by weight of tapioca starch, 50 to 150 parts by weight of (strong) wheat flour, 50 to 150 parts by weight of sugar, 50 to 150 parts by weight of butter, 5 to 15 parts by weight of salt, 10 to 20 parts by weight of milk powder, 10 to 20 parts by weight of fresh yeast, and 100 to 200 parts by weight of water;

[0014] (2) A step of preparing a first fermented product by mixing a first sourdough starter into the first dough prepared above and fermenting it;

[0015] (3) A step of preparing aged dough by aging the first fermented product prepared above;

[0016] (4) A step of forming the above-mentioned aged dough into a twisted shape to produce a molded product; and

[0017] (5) A step of preparing a second fermented product by mixing the molded product prepared above with a second fermentation starter and fermenting it; and

[0018] (6) A step of frying the second fermented product prepared above in oil; is included in a method for making rice twists.

[0019] In addition, the present invention provides a method for making rice twists, characterized in that, in step (2), the first sourdough starter is made by mixing wheat flour and water in a 1:1 ratio and adding 1% yeast.

[0020] In addition, the present invention provides a method for manufacturing rice twists, wherein step (2) is characterized by mixing a first sourdough starter into the first dough and fermenting it for 10 to 30 minutes at a temperature of 30 to 35°C and a humidity of 75%.

[0021] In addition, the present invention provides a method for manufacturing rice twists, characterized in that step (3) is performed by covering the first fermented product prepared above with plastic film to prevent it from drying out and aging it for 5 to 15 minutes.

[0022] In addition, the present invention provides a method for manufacturing rice twists, characterized in that step (5) is performed by mixing the molded product with a second fermentation starter and fermenting it for 10 to 30 minutes to produce a second fermented product.

[0023] In addition, the present invention provides a method for manufacturing rice twists, characterized in that the second fermentation starter comprises 200 to 300 parts by weight of rice (strong) flour, 200 to 300 parts by weight of rice makgeolli, and 1 to 10 parts by weight of malt extract.

[0024] In addition, the present invention provides a method for manufacturing rice twists, characterized by mixing 100 to 200 parts by weight of a first sourdough starter with 100 parts by weight of (strong) wheat flour contained in the first dough to produce a first fermented product.

[0025] In addition, the present invention provides a method for manufacturing rice twists, characterized by mixing 400 to 600 parts by weight of a second sourdough starter with 100 parts by weight of (strong) wheat flour contained in the molded product to produce a second fermented product.

[0026] In addition, the present invention provides a method for manufacturing rice twists, characterized in that step (6) is performed by a process of frying the second fermented product in oil at a temperature of 180°C to 200°C for 1 to 2 minutes.

[0027] In addition, the present invention provides a rice twist produced from the aforementioned method for producing a rice twist. Effects of the invention

[0029] The method for manufacturing rice twists according to the present invention can provide rice twists with a chewier texture by including tapioca starch as an ingredient in addition to rice flour.

[0030] In addition, the method for manufacturing rice twists according to the present invention can provide rice twists with high consumer preference by reducing the unique taste and flavor of wheat flour and maximizing the taste and flavor of rice bread through a stepwise fermentation process, even though it contains some wheat flour. Brief explanation of the drawing

[0032] The attached drawings are intended to explain the contents of the present invention in more detail to those skilled in the art, and the technical concept of the present invention is not limited thereto. FIG. 1 is a figure showing an example of a method for manufacturing rice twists according to the present invention. Specific details for implementing the invention

[0033] Hereinafter, the method for manufacturing rice twists according to the present invention and the rice twists manufactured therefrom will be described in detail, but the scope of rights regarding the method for manufacturing rice twists and the rice twists manufactured therefrom is not limited by the following description.

[0034] Throughout the specification, when a part is described as “comprising” a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0036] The present invention relates to a method for manufacturing rice twists. More specifically, the present invention relates to a method for manufacturing rice twists comprising rice flour and tapioca starch, fermented with a makgeolli starter.

[0037] In this specification, the term "rice twist" may refer to a bread made by stretching dough into a long shape, bending it into two strands, twisting it like a rope, and frying it.

[0038] FIG. 1 is a figure showing an example of a method for manufacturing rice twists according to the present invention.

[0039] Referring to FIG. 1, the method (10) for manufacturing rice twists according to the present invention is,

[0040] (1) Step of preparing the first dough mixture;

[0041] (2) Step of preparing the first fermented product;

[0042] (3) Step of preparing aged dough;

[0043] (4) Step of manufacturing a molded article; and

[0044] (5) A step of preparing a second fermented product; and

[0045] (6) Includes a frying step;

[0046] More specifically, the method (10) for manufacturing rice twists according to the present invention comprises: (1) a step of preparing a first dough by mixing 300 to 500 parts by weight of rice (strong) flour, 25 to 75 parts by weight of tapioca starch, 50 to 150 parts by weight of (strong) wheat flour, 50 to 150 parts by weight of sugar, 50 to 150 parts by weight of butter, 5 to 15 parts by weight of salt, 10 to 20 parts by weight of milk powder, 10 to 20 parts by weight of fresh yeast, and 100 to 200 parts by weight of water;

[0047] (2) A step of preparing a first fermented product by mixing a first sourdough starter into the first dough prepared above and fermenting it;

[0048] (3) A step of preparing aged dough by aging the first fermented product prepared above;

[0049] (4) A step of forming the above-mentioned aged dough into a twisted shape to produce a molded product; and

[0050] (5) A step of preparing a second fermented product by mixing the molded product prepared above with a second fermentation starter and fermenting it; and

[0051] (6) A step of frying the second fermented product prepared above by putting it into oil; may be included.

[0052] In particular, the method for manufacturing rice twists according to the present invention can provide rice twists with high consumer preference by undergoing a stepwise fermentation process, thereby having a chewier texture, reducing the taste and flavor characteristic of wheat flour, and maximizing the taste and flavor as rice bread.

[0053] In the step of preparing the first dough (1) above, the first dough may contain various dough ingredients. For example, it may include rice (strong) flour, tapioca starch, (strong) wheat flour, sugar, butter, salt, milk powder, fresh yeast, and water, and the rice (strong) flour is preferably non-glutinous rice flour.

[0054] The method for manufacturing rice twists according to the present invention can provide rice twists that are easy to digest by including rice flour and additionally undergoing a stepwise fermentation process to minimize the adverse digestive effects of gluten, which includes the (strong) wheat flour.

[0055] In the present invention, the first dough mixture is not particularly limited, but, for example, may be prepared by mixing 300 to 500 parts by weight of rice (strong) flour, 25 to 75 parts by weight of tapioca starch, 50 to 150 parts by weight of (strong) wheat flour, 50 to 150 parts by weight of sugar, 50 to 150 parts by weight of butter, 5 to 15 parts by weight of salt, 10 to 20 parts by weight of milk powder, 10 to 20 parts by weight of fresh yeast, and 100 to 200 parts by weight of water.

[0056] If necessary for a chewier texture, milk, eggs, or honey can be added to the dough.

[0057] It is preferable to obtain a dough in the form of a lump and mix it in a dough mixer until the dough becomes sticky.

[0058] Fermentation yeast may be included in the above dough-making process. In this case, it performs the function of breaking down proteins in the mixed dough components, reduces the activity of the yeast to control the fermentation speed, and strengthens the gluten to help form the tensile strength and viscoelasticity of the flour dough.

[0059] The method for manufacturing rice twists according to the present invention may, after step (1), perform the step (2) of mixing a first sourdough starter into the first dough and fermenting it to produce a first fermented product.

[0060] In step (2) above, the first sourdough starter may be made by mixing flour and water in a 1:1 ratio and adding 1% yeast.

[0061] In addition, the above step (2) can be performed by mixing the first sourdough starter into the first dough and fermenting it for 10 to 30 minutes at a temperature of 30 to 35°C and a humidity of 75%.

[0062] In one example, in step (2) above, a first fermented product can be prepared by mixing 100 to 200 parts by weight of a first sourdough starter with 100 parts by weight of (strong) flour contained in the first dough.

[0063] By mixing the first starter within the aforementioned range, the degree of fermentation of the first starter can be sufficiently advanced.

[0064] Through the fermentation process under the aforementioned conditions, the effects resulting from fermentation can be maximized.

[0065] For manufacturing efficiency, the method for manufacturing rice twists according to the present invention may perform a process of dividing the first fermented product into portions (dividing process) after step (2) and before step (3). In this case, it may vary depending on the size or weight of the final rice twist, but for example, it is preferable to divide it into portions of 40g.

[0066] The method for manufacturing rice twists according to the present invention may, after step (2), perform the step (3) of aging the first fermented product produced above to produce an aged dough.

[0067] The above step (3) can be carried out by covering the first fermented product prepared above with plastic wrap to prevent it from drying out and aging it for 5 to 15 minutes.

[0068] If the above aging time is too short or too long, the effect of the aging process is negligible, or there is a problem that it is difficult to manufacture rice twists due to excessive aging.

[0069] In addition, the method for manufacturing rice twists according to the present invention may perform the step of (4) after step (3) of molding the prepared aged dough into a twist shape to produce a molded product.

[0070] The shape of the above-mentioned molded article is not particularly limited and may be, for example, a molded article formed into a long, twisted stick shape.

[0071] In addition, the method for manufacturing rice twists according to the present invention may perform the step of (5) after step (4) of mixing the molded product with a second fermentation starter and fermenting it to produce a second fermented product.

[0072] The above step (5) can be performed as a process of mixing the molded product with a second fermentation starter and fermenting it for 10 to 30 minutes to produce a second fermented product.

[0073] Here, the second fermentation starter may be a fermentation starter mixed with 200 to 300 parts by weight of rice (strong) flour, 200 to 300 parts by weight of rice makgeolli, and 1 to 10 parts by weight of malt extract.

[0074] The above rice makgeolli is a natural fermenting agent made from natural ingredients, and is rich in lactic acid bacteria and dietary fiber, which boosts immunity and aids in bowel activity, and can further enhance the softness of the inside of the twisted bread.

[0075] In step (5) above, a second fermented product can be prepared by mixing 400 to 600 parts by weight of the second sourdough starter with 100 parts by weight of (strong) flour contained in the molded product.

[0076] By mixing the second sourdough starter within the aforementioned range, the molded product is prepared as the second sourdough starter and, after frying, can provide a rice twist with a softer texture and chewy texture inside the twist, along with the flavor of rice bread.

[0077] In addition, the method for manufacturing rice twists according to the present invention may perform the step of (6) frying the second fermented product in oil after step (5).

[0078] The above step (6) can be performed by a process of frying the second fermented product in oil at a temperature of 180°C to 200°C for 1 to 2 minutes.

[0079] In the above frying process, since the twist dough rises to the surface of the oil, it is desirable to flip the twist dough every 20 seconds to cook the twist dough more evenly. If the frying time is less than 60 seconds (1 minute), the twist dough may not be fried properly, resulting in a twist dough that tastes like dough. If it exceeds 120 seconds (2 minutes), the twist dough may become excessively carbonized, resulting in a poor texture and a burnt taste.

[0080] After removing the rice twist from the frying process, various additive ingredients may be added to the surface of the twist according to preference. The additive ingredients may be, for example, sugar, liquid chocolate, soybean flour, ketchup, or a combination thereof, and the additive ingredients may be sprinkled on the rice twist and consumed together.

[0082] The present invention also relates to a rice twist produced from the above-described method for producing a rice twist.

[0083] The description of the above rice twist is omitted below if it is identical to the content described in the section on the manufacturing method of the rice twist mentioned above.

[0085] The present invention will be explained in more detail below through specific experimental examples. However, these experimental examples are intended to illustrate the invention and the scope of the invention is not limited to these experimental examples.

[0087] [Manufacturing Example] Preparation of rice twists

[0088] First, a first dough was prepared by mixing 300 to 500 parts by weight of rice (strong) flour obtained by soaking glutinous rice in water, passing it through a sieve, naturally drying it, and grinding it, 25 to 75 parts by weight of tapioca starch, 50 to 150 parts by weight of (strong) wheat flour, 50 to 150 parts by weight of sugar, 50 to 150 parts by weight of butter, 5 to 15 parts by weight of salt, 10 to 20 parts by weight of milk powder, 10 to 20 parts by weight of fresh yeast, and 100 to 200 parts by weight of water. Based on 100 parts by weight of (strong) flour contained in the first dough mixture, 100 to 200 parts by weight of the first sourdough starter (a sourdough starter made by mixing flour and water in a 1:1 ratio and adding 1% yeast) was added, and the first fermented product was prepared for about 20 minutes at a temperature of 32°C and a humidity of 75%.

[0089] Then, the first fermented product was divided into 40g portions through a process of portioning, covered with plastic wrap to prevent drying, and aged for about 10 minutes. The aged dough, after the aging was complete, was molded into a twisted shape, and the molded product was fermented again. The conditions for the second fermentation were to add 400 to 600 parts by weight of Makgeolli starter relative to 100 parts by weight of (strong) wheat flour contained in the molded product, and ferment for about 20 minutes. Afterward, the fermented second fermented product was placed into oil heated to 190°C and fried for about 1 minute and 30 seconds, and then sugar was evenly coated on the surface of the fried rice twisted product to complete the final rice twisted product.

[0091] Rice twists were manufactured by introducing the same ingredients and manufacturing process as the above manufacturing example, but with differences in the mixing ratios and manufacturing process shown in Tables 1 and 2 below.

[0092] division Examples Comparative example 1 2 3 4 5 1 2 3 4 5 First fermented product Rice (strong) flour 300 325 350 375 400 ○ ○ ○ ○ ○ tapioca starch 25 37.5 50 62.5 75 (Strong) flour 50 75 100 125 150 sugar 50 75 100 125 150 butter 50 75 100 125 150 salt 5 7.5 10 12.5 15 powdered milk 10 12.5 15 17.5 20 Saint 10 12.5 15 17.5 20 Water (purified water) 100 125 150 175 200 First fermentation step 30℃, 75% humidity, 30 minutes fermentation 35℃, 75% humidity, 10 minutes fermentation 32℃, 75% humidity, 20 minutes fermentation 35℃, 75% humidity, 10 minutes fermentation 30℃, 75% humidity, 30 minutes fermentation 32℃, 75% humidity, 5 minutes fermentation 32℃, 75% humidity, 35 minutes fermentation ○ ○ ○ Steps for preparing aged dough 5 minutes 7 minutes 10 minutes 12 minutes 15 minutes ○ ○ 3 minutes 20 minutes ○ Step of manufacturing a molded product ○ ○ commitment ○ ○ ○ ○ ○ ○ ○ Step of preparing the second fermented product Makgeolli starter 10 minutes Makgeolli starter 15 minutes Makgeolli starter 20 minutes Makgeolli starter 25 minutes Makgeolli starter 30 minutes ○ ○ ○ ○ Use no Makgeolli starter frying stage 180℃ 2 minutes 182℃ 1 minute 45 seconds 190℃ 1 minute 30 seconds 195℃ 1 minute 15 seconds 200℃ for 1 minute ○ ○ ○ ○ ○ Unit: parts by weight: Same as Example 3

[0093] division Comparative example 6 7 8 9 10 11 12 13 14 15 First fermented product Rice (strong) flour ○ ○ ○ ○ 250 550 350 350 350 350 tapioca starch 50 50 15 100 50 50 (Strong) flour 100 100 100 100 100 100 sugar 100 100 100 100 100 100 butter 100 100 100 100 100 100 salt 10 10 10 10 10 10 powdered milk 15 15 15 15 15 15 Saint 15 15 15 15 5 25 Water (purified water) 150 150 150 150 150 150 First fermentation step ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Steps for preparing aged dough ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Step of manufacturing a molded product ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Step of preparing the second fermented product Makgeolli starter 5 minutes Makgeolli starter 35 minutes ○ ○ ○ ○ ○ ○ ○ ○ frying stage ○ ○ 190℃ 50 seconds 190℃ 2 minutes 10 seconds ○ ○ ○ ○ ○ ○ Unit: parts by weight: Same as Example 3

[0095] [Experimental Example 1] Sensory Evaluation

[0096] In order to evaluate the sensory properties of the rice twists prepared from the above examples and comparative examples, experiments on sensory properties were conducted in the following manner.

[0097] The sensory evaluation test was conducted on 100 members of the general public and was measured using a 5-point hedonic scale method divided into four categories (three for taste, a total of six categories) including taste (sweet taste, nutty taste, flour taste), aroma (flavor), texture (chewiness), and overall preference. The results are shown in Tables 3 and 4 below.

[0098] division Examples Comparative example 1 2 3 4 5 1 2 3 4 5 taste sweetness 4.9 4.5 4.4 4.6 4.5 3.3 3.8 3.6 3.7 3.8 savory taste 4.8 4.3 4.6 4.6 4.8 3.4 3.3 3.5 3.8 3.7 flour taste 4.8 4.8 4.7 4.9 4.7 4.3 4.2 4.6 4.8 4.5 Aroma (flavor) 4.5 4.5 4.3 4.6 4.7 3.5 3.9 3.5 3.6 3.6 Texture (chewiness) 4.4 4.3 4.5 4.5 4.5 3.7 3.8 3.7 3.7 3.3 Overall preference 4.6 4.5 4.5 4.7 4.6 3.8 3.7 3.6 3.7 3.6

[0099] division Comparative example 6 7 8 9 10 11 12 13 14 15 taste sweetness 3.6 3.8 3.6 3.7 4.1 3.7 3.8 3.9 3.9 4.3 savory taste 3.4 3.3 3.5 3.8 3.3 3.4 3.8 3.8 3.8 4.5 flour taste 4.3 4.2 4.6 4.8 4.7 4.3 4.5 4.6 4.8 3.5 Aroma (flavor) 3.7 3.5 3.9 3.5 3.6 3.5 4.2 3.5 3.9 3.8 Texture (chewiness) 3.4 3.7 3.8 3.7 3.7 3.7 3.8 3.7 3.7 3.9 Overall preference 3.7 3.7 4.1 4.2 4.1 4.0 4.0 3.9 4.1 4.2

[0101] [Experimental Example 2] Evaluation of Digestive Function Improvement (Effect of Improving Constipation Symptoms)

[0102] Clinical trials were conducted to determine whether the rice twists of Examples 1 to 5 and Comparative Examples 1 to 15 had an effect on improving constipation symptoms.

[0103] More specifically, the effect of improving constipation symptoms was tested for 53 ordinary people who usually have constipation symptoms or bowel dysfunction for one week (7 days). They were instructed to consume one rice twist of Examples 1 to 5 and Comparative Examples 1 to 15 according to the present invention on an empty stomach every morning, and the consumption of other types of bread was restricted throughout the day. During the one week (7 days), the bowel activity of the clinical subjects was measured using a 5-point scale (results indicated as very good (5 points), good (4 points), average (3 points), poor (2 points), and very bad (1 point)), and the results are shown in Tables 5 and 6 below.

[0104] division Examples Comparative example 1 2 3 4 5 1 2 3 4 5 bowel movements 4.7 4.6 4.6 4.7 4.9 4.3 4.4 4.4 4.4 4.3

[0106] division Comparative example 6 7 8 9 10 11 12 13 14 15 bowel movements 4.2 4.3 4.3 4.4 4.3 4.3 4.2 4.1 4.3 4.4

[0108] The method for manufacturing rice twists according to the present invention can provide rice twists with a chewier texture by including tapioca starch as an ingredient in addition to rice flour. Furthermore, the method for manufacturing rice twists according to the present invention can provide rice twists with high consumer preference by reducing the unique taste and flavor of wheat flour and maximizing the taste and flavor of rice bread through a stepwise fermentation process, even though wheat flour is included in part, while also helping to improve the digestive function of the consumer.

[0110] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will understand that other specific forms can be easily modified without altering the technical concept or essential features of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single unit may be implemented in a distributed manner, and components described as distributed may likewise be implemented in a combined form.

[0111] The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and the concept of equivalents thereof should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 (1) a step of preparing a first dough by mixing 300 to 500 parts by weight of rice flour, 25 to 75 parts by weight of tapioca starch, 50 to 150 parts by weight of wheat flour, 50 to 150 parts by weight of sugar, 50 to 150 parts by weight of butter, 5 to 15 parts by weight of salt, 10 to 20 parts by weight of milk powder, 10 to 20 parts by weight of fresh yeast, and 100 to 200 parts by weight of water; (2) a step of preparing a first fermented product by mixing a first sourdough starter into the prepared first dough and fermenting it; (3) a step of preparing an aged dough by aging the prepared first fermented product; (4) a step of preparing a molded product by molding the prepared aged dough into a twisted shape; and (5) a step of preparing a second fermented product by mixing the molded product prepared above with a second fermentation starter and fermenting it; A method for manufacturing rice twists, comprising: (6) a step of frying the second fermented product prepared above by putting it into oil; wherein step (2) is characterized by mixing the first sourdough starter into the first dough and fermenting it for 10 to 30 minutes at a temperature of 30 to 35°C and a humidity of 75%; wherein in step (2), 100 to 200 parts by weight of the first sourdough starter is mixed with 100 parts by weight of flour contained in the first dough to produce the first fermented product; wherein step (5) is characterized by performing a process of preparing the second fermented product by mixing the second sourdough starter into the molded product and fermenting it for 10 to 30 minutes; and wherein in step (5), 400 to 600 parts by weight of the second sourdough starter is mixed with 100 parts by weight of flour contained in the molded product to produce the second fermented product. Claim 2 A method for manufacturing rice twists according to claim 1, wherein the step (3) is performed by covering the first fermented product manufactured above with plastic film to prevent it from drying out and aging it for 5 to 15 minutes. Claim 3 A method for manufacturing rice twists according to claim 1, wherein the second fermentation starter is characterized by mixing 200 to 300 parts by weight of rice flour, 200 to 300 parts by weight of rice makgeolli, and 1 to 10 parts by weight of malt extract. Claim 4 A method for manufacturing rice twists according to claim 1, wherein the step (6) is performed by a process of frying the second fermented product in oil at a temperature of 180°C to 200°C for 1 to 2 minutes. Claim 5 A rice twist produced from a method for producing a rice twist according to any one of claims 1 to 4. Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 delete Claim 10 delete

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