After immersion in water (a) glutinous rice, steps to be drained, step to the primary steamed rice cake rice was drained in (b) above, the present invention, water and salt to glutinous rice was (c) the primary steamed rice After adding, it was allowed to cool and the step of secondary steamed rice and glutinous rice with (d) the secondary steamed rice, the production method of rice cake which is not hard to include the step of rice cake by adding flour, during the expiration date, the I will provide a processed food that was processed the rice cake and rice cake, is manufactured by the method. The rice cake, and can be between distribution of shelf life for longer shelf life as compared to the existing rice cake, retention period is long. Also, the rice cake is one that maintains the texture chewy, may be suitable for consumer preferences. [Selection] Figure Figure 1本発明は、( a )餅米を水に浸漬した後、水切りする段階、( b )前記の水切りした餅米を1次蒸米する段階、( c )前記1次蒸米した餅米に塩及び水を加えて、2次蒸米する段階と、( d )前記2次蒸米した餅米を放冷した後、小麦粉を加えて餅搗きする段階を含む、賞味期限の間に固くならない餅の製造方法、前記製造方法によって製造された餅、及び前記餅を加工した加工食品を提供する。前記餅は、既存の餅に比べて保存期間が長く、保存期間が長いため賞味期限の間流通が可能である。また、前記の餅は、噛み応えのある食感を維持し、消費者の嗜好に適し得るものである。【選択図】図1
