PURPOSE: A producing method of rod shaped rice cake noodles is provided to prevent the rod shaped rice cake noodles from sticking to each other by soaking the noodles in an acidifier after rapidly freezing. CONSTITUTION: A producing method of rod shaped rice cake noodles comprises the following steps: mixing salt water with rice powder obtained by pre-processing and crushing non-glutinous rice, and steaming the mixture to obtain rice cake； punching the rice cake in a punching device, and extruding the rice cake into a rod shape； cutting the rod shaped rice cake, and reducing the temperature of the rod shaped rice cake at 5-15 deg C before removing the moisture； passing the obtained rod shaped rice cake noodles through a tank storing an acidifier having the pH of 3.5-5, and dry-aging the rod shaped rice cake noodles on a tray at the temperature lower than 10 deg C； and packaging the rod shaped rice cake noodles. The acidifier is citric acid, lactic acid, or phosphoric acid. [Reference numerals] (AA) Preprocessing non-glutinous rice； (BB) Rice powder； (CC) Steaming； (DD) Punching； (EE) Molding； (FF) Cooling； (GG) Soaking the obtained noodles in an acidifier； (HH) Low-temperature drying； (II) Rod shaped rice cake noodles； (JJ) Packaging본 발명은 가래떡면의 제조방법에 관한 것이다. 보다 상세하게는 멥쌀을 전처리하여 분쇄한 쌀가루에 소금물로 가수하여 증숙하는 단계와, 증숙된 쌀떡을 펀칭기에 넣고 치댄후 압출기에 넣고 가래떡면으로 성형하여 절단하는 단계와, 절단된 가래떡면의 품온을 5∼15℃로 냉각시키고 옥취기에 투입하여 수분을 제거하는 단계와, 가래떡을 산미료 침지수조에 통과시킨 후 트레이에 담아 건조 숙성시켜 포장하는 단계로 구성된다.본 발명의 가래떡면은 압출 이후의 품온을 급속히 낮추어 용출된 전분에 의하여 떡이 서로 달라 붙지 않고, 또한 산미료에 침지함으로써 미생물의 오염을 방지하여 상품의 유통기한을 연장할 수 있다.
