The present invention relates to a method for preparing a rice cake using grain and Konjac colloid and case-packaged rice cake prepared therefrom, by which a dietary fiber, which is insufficiently contained in general rice cakes, is increased in content, and calorie is decreased. The method for preparing the rice cake using grain and Konjac colloid comprises the steps of (a) mixing grain powder and Konjac colloid to prepare a composition for preparing rice cake (b) kneading the composition for preparing the rice cake to homogenize the composition (c) steaming the kneaded composition for preparing the rice cake and (d) punching and extruding the steamed composition for preparing the rice cake to obtain the rice cake. By employing the method for preparing the rice cake using grain and Konjac colloid, a glutinous rice cake, which has the same glutinosity as glutinous rice, can be prepared even with grain that is less expensive than glutinous rice, and the glutinous-rice cake can be case-packaged, so that the glutinous rice cake can be stored for a long time and be slowly aged and also have great amounts of dietary fibers and proteins, thereby preparing a low-caloric and nutritious glutinous rice cake and a stick-like rice cake which delays aging. Since the glutinosity can be adjusted by controlling the concentration and content of the Konjac colloid and since a rice cake having glutinosity, which is preferred by the foreigners and the elderly and infirm that do not prefer the rice cake, can be prepared, the present invention is expected to contribute to popularization of the rice cake.COPYRIGHT KIPO 2015본 발명은 일반 떡에는 부족한 식이섬유를 높이고 칼로리는 낮춘 곤약 콜로이드 및 곡물을 이용한 떡의 제조방법 및 이로부터 제조된 케이싱 포장 떡에 관한 것이다.상기 곡물 및 곤약 콜로이드를 이용한 떡의 제조방법은 (a) 곡물 가루와 곤약 콜로이드를 혼합하여 떡 제조용 조성물을 제조하는 단계 (b) 떡 제조용 조성물을 균질화하기 위하여 반죽하는 단계 (c) 반죽된 떡 제조용 조성물을 증자하는 단계 및 (d) 증자된 떡 제조용 조성물을 펀칭 및 압출하여 떡을 제조하는 단계를 포함한다.본 발명에 따른 곡물 및 곤약 콜로이드를 이용한 떡의 제조방법을 이용하면 찹쌀보다 가격이 저렴한 곡물로도 찹쌀과 동일한 찰기를 가지는 찰떡을 제조할 수 있을 뿐만 아니라, 케이싱 포
