In the present invention, 10 kg of glutinous rice is washed and then 8 kg of glutinous rice is soaked for 3 hours. After drying, 8 kg of glutinous rice and 2 kg of glutinous rice, which are not called glutinous rice, are put into a pulverizer and 150 g of salt and 500 g of sugar are added. The mixture was first mixed in a pot at 100 ° C for 1 minute and then for 5 minutes and then mixed at 10 ° C for 10 minutes. The mixture was then taken out from the autoclave and kneaded at 60 ° C to 65 ° C. 70g of wheat flour was added , And 5 kg of at least one material selected from almonds, chestnuts, raisins, sweet corn and jujubes quenched at -30 캜 for 5 minutes was poured in a punching machine for 5 minutes and then subjected to secondary punching for 2 minutes, 400 g of probiotic lactic acid bacteria was poured for 3 minutes while being poured, and after molding, The present invention relates to a process for producing a lactic acid bacterium which is not hardened for a long period of time by being cut and packed at -30 ° C.본 발명은 찹쌀 10kg을 세척 한 후, 찹쌀 8kg을 3시간 수침 시킨 다음, 건조시킨 후에, 불린 찹쌀 8kg과 불리지 않은 찹쌀 2kg을 분쇄기로 투입하여 분쇄시 소금 150g, 설탕 500g을 투입한 다음, 압력교반솥에 넣어 100℃에서 1기압에서 5분 간 1차 혼합한 후, 3기압에서 10분 2차 혼합시키면서 증자시킨 후에, 압력교반솥에서 꺼내어 60℃ ~ 65℃에서 반죽한 다음, 밀가루 70g 첨가하고, 펀칭기에서 5분간 1차 펀칭한 후에, -30℃ 급냉 시킨 아몬드, 밤, 건포도, 스위트옥수수, 대추 중에서 선택된 하나 이상의 부재료 5kg을 넣고, 2분간 2차 펀칭한 후에,프로바이오틱스 유산균 400g 투입하면서 3분간 3차 펀칭한 다음, 성형한 후에,-30℃ 로 급냉하여 절단 포장하여 제조되는 장기간 경화되지 않는 유산균 찹쌀떡의 제조방법에 관한 것이다.
