The present invention relates to a method for preparing glutinous barley flour for preparing rice cake and a method for preparing steamed rice cake containing barley using the glutinous barley flour. The method for preparing glutinous barley flour for preparing rice cake comprises the following steps: soaking glutinous barley in water for 20-60 minutes, and fishing out the same from water adding salt in an amount of 0.8-1.2% by weight with respect to the weight combining the glutinous barley and rice to the rice having a weight corresponding to 50-150% by weight with respect to the weight of the glutinous barely, and pulverizing the rice in which salt is added mixing the soaked glutinous barley with the pulverized rice and pulverizing the same for several times by reducing the particle size thereof whenever pulverizing the same aging the pulverized result in a frozen state for 1-7 days and defrosting the aged result, and then untangling the lumps. According to the present invention, the method for preparing glutinous barley flour facilitates powderization even with stickiness of beta-glucan contained in the glutinous barley, thereby facilitating preparation of rice cake using the glutinous barley provides components such as beta-glucan which is good for adult disease or diet, thereby providing excellent effects as sugarless health food and providing useful nutrients such as protein, etc., which is insufficient in steamed rice cake containing barley by using green flesh black beans and kidney beans, thereby being able to provide highly nutritious rice cake containing barley.COPYRIGHT KIPO 2016본 발명은 찰보리를 20~60분 동안 물에 불려 물로부터 건져내는 단계 상기 찰보리 중량의 50~150%에 해당하는 중량의 쌀에 상기 찰보리와 상기 쌀을 합한 중량의 0.8~1.2%에 해당하는 중량의 소금을 첨가하고, 상기 소금이 첨가된 쌀을 분쇄하는 단계 상기 불린 찰보리와 상기 분쇄한 쌀을 혼합하여 여러 횟수에 걸쳐서 분쇄하되, 분쇄할 때마다 분쇄 입도를 줄여서 분쇄하는 단계 상기 분쇄를 마친 결과물을 1~7일 동안 냉동 상태에서 숙성시키는 단계: 및 상기 숙성을 마친 결과물을 해동시킨 다음, 뭉친 부분이 풀리도록 하는 단계를 포함하도록 한 떡 제조용 찰보리 가루 제조방법 및 이를 이용한 보리설기 제조방법에 관한 것이다.본 발명에 따르면, 찰보리에 함유된 베타글루칸의 끈
