PURPOSE: A manufacturing method of bar rice cake is provided to greatly improve not only the various colors, flavor and smell but also the nutrition and pharmacological action by adding natural materials such as purple sweet potato, ramie leaf, and sweet pumpkin etc.CONSTITUTION: A manufacturing method of bar rice cake comprises a first grinding step(S10) which makes rice flour by first grinding after soaking rice of 85-92 weight% in water a mixing/pulverizing step(S20) of natural material mixing and a second pulverizing after putting functional one of natural material selected from purple sweet potato of 7-12 weight%, ramie leaf, and sweet pumpkin and salt of 1-3 weight% into rice flour a steaming step(S30) heating and cooking after putting rice flour mixed with natural material into a steamer an extrusion molding step(S40) pulling out bar rice cake by putting ripen rice flour mixture into a rice cake molder and a cutting step(S50) which cuts with ellipse shape after drying bar rice cake. In a natural material mixing/pulverizing step(S20) mix discarded purple sweet potato which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet potato, mix discarded sweet pumpkin which was boiled in a state of not being peeled about whole bar rice cake weight to 7-12% in case of natural material is sweet pumpkin, mix pulverized ramie leaf which was boiled about whole bar rice cake weight to 7-12% in case of natural material is ramie leaf.COPYRIGHT KIPO 2013[Reference numerals] (S10) First grinding step (S20) Natural material mixing/pulverizing step (S30) Steaming step (S40) Extrusion molding step (S50) Cutting step본 발명은 『기능성 천연재료가 함유된 가래떡의 제조방법』에 관한 것으로, 이의 목적은 자색고구마, 모싯잎, 단호박 등과 같은 천연재료를 가미하여 다양한 색과 맛 그리고 냄새뿐만 아니라 영양과 약리작용을 월등하게 향상시킬 수 있도록 하는 것이다.이를 위해 본 발명에 따른 『기능성 천연재료가 함유된 가래떡의 제조방법』에 의하면 전체 가래떡 중량에 대해 85~92%로 마련된 쌀을 물에 분린 후 1차로 분쇄하여 쌀가루를 만드는 1차분쇄단계(S10)와 전체 가래떡 중량에 대해 7~12%로 마련된 자색고구마, 단호박, 모싯잎 중에서 선택된 어느 하나
