The present invention provides a method for manufacturing scorched rice having excellent effect to a diabetic patient and having an excellent taste and an excellent food texture by containing a Jerusalem artichoke. The method for manufacturing a scorched rice snack containing a Jerusalem artichoke includes: (a) a step of preparing the Jerusalem artichoke and 100% of homegrown rice of the best quality (b) a step of manually sorting foreign substances mixed in the rice and the Jerusalem artichoke until clean (c) a step of cleanly washing the rice and the Jerusalem artichoke by repeatedly and lightly touching the Jerusalem artichoke and the rice to suppress damage to nutrients by using water of a water supply (d) a step of making a mixture by evenly kneading and mixing steamed rice and Jerusalem artichoke powder after heating the steamed rice and the Jerusalem artichoke powder by controlling the temperature for 40 minutes at a maximum temperature of 100°C (e) a step of forming the mixture by placing 8 g of the mixture into a round mold (f) a step of roasting the mixture for 3-4 minutes at the temperature of 150-200°C (g) a step of checking for failure of the property state and measuring the scorched rice snack by each packing unit and (h) a step of packing the scorched rice snack after sealing the same.(a) 최고품질의 국내산 100%인 쌀과 돼지감자를 준비하는 단계(b) 쌀과 돼지감자에 섞여 있는 이물질을 수작업을 통해 청결하게 골라내는 단계(c) 쌀과 돼지감자를 상수도 물로 최소한의 영양소 파괴를 억제시키기 위해 여러번 가벼운 터치를 반복적으로 하면서 깨끗이 씻어내는 단계:(d) 최고온도 100℃에서 40분간 강약을 조절하여 가열한후 밥과 돼지감자 분말을 서로 치대 골고루 섞이게 하여 혼합물을 만드는 단계(e)혼합물 8g을 원형의 틀에 넣어 성형을 하는 단계(f) 섭씨 150도에서 섭씨 200도에서 약 3~4분간 굽는 단계(g) 성상의 불량여부를 확인하고, 포장단위별로 계량하는 단계(h) 밀봉후 포장하는 단계를 포함하는 돼지감자를 함유한 누룽지 과자 제조방법이 제공된다.
