PURPOSE: A manufacturing method of a dried rice product is provided to show an excellent reconstitution capacity by shortening the recovery time of existing rice products, and enable to preserve for a long term. CONSTITUTION: A manufacturing method of a dried rice product comprises the following steps: Dip rice in the water containing yeast for 2-3 hours. Boil the dipped rice at 90-120°；C for 20-50 minutes. Refrigerate the boiled rice under 18°；C for 40-50 hours, and hot air dries at 30-40°；C for 15-25 hours. The dried rice product is a selected one between dried rice and dried rice cake for rice dumpling soup. The yeast is the aspergillus speices. 0.01-0.1wt% of yeast is added to the weight of water. The dried rice product has 2-3% of water content. The dried rice or the dried rice cake for rice dumpling soup is recovered to the original form of the rice or the rice cake for rice dumpling soup within 7-10 minutes. [Reference numerals] (AA) Rice； (BB) Yeast added water； (CC) Soaking； (DD) Freezing； (EE) Hot air drying； (FF) Dried rice； (S2) Boiling본 발명은 복원능이 우수한 건조 쌀제품의 제조방법 및 이를 이용하여 제조한 건조 쌀제품에 관한 것이다. 본 발명의 복원능이 우수한 건조 쌀제품의 제조방법은 쌀을 익혀 건조하는 과정을 구비한 건조 쌀제품 제조방법에 있어서, 상기 쌀은 익히기 전에 상기 쌀을 효모가 첨가된 물로 불리고, 상기 건조는 열풍건조이되, 열풍건조 전에 냉동과정을 거치는 것을 특징으로 한다.본 발명에 의해, 인체에 무해함과 동시에 기존의 쌀제품의 복원시간을 단축시켜주어 우수한 복원능을 나타내는 건조 쌀제품의 제조방법 및 이를 이용하여 제조한 건조 쌀제품이 제공된다.
