The present invention relates to a production method of rice cake for instant rice cake soup which comprises the following steps: washing grains for 3-5 minutes； soaking the washed grains in water in a container for 3-4 hours, and dehydrating the soaked grains for 5-10 minutes； crushing the dehydrated grains, and mixing 10 kg of crushed grains with 1.4 kg of salt water； heat-processing the mixture in a steamer for 20 minutes using a steam boiler to obtain rice cake； cooling the heat-processed rice cake to 45-50； adding 50 g of starch into the rice cake using 10 kg of grains, and kneading the mixture for 5 minutes； molding the rice cake into a rod shape, and drying the molded rice cake in a freezing chamber at 0-3 for 40 hours； and cutting and packaging the dried rice cake. [Reference numerals] (a) Step of washing grains (100)；(b) Step of soaking the washed grains (100) and dehydrating the soaked grains；(c) Step of crushing the dehydrated grains (100) and mixing 10 kg of crushed grains (100) with 1.4 kg of salt water (200)；(d) Step of heat-processing the grain (100) powder in a steamer to obtain rice cakes (300)；(e) Step of cooling the heat-processed rice cakes (300) to 45-50；(f) Step of adding starch to the cooled rice cakes (300) (50 g of starch into the rice cakes made of 10 kg of grains), and kneading the mixture using a puncher；(g) Step of molding the rice cakes (300) into a rod shape, and aging the molded rice cake in a freezing chamber at 0-3 for 40 hours；(h) Step of cutting and packaging the aged rice cakes본 발명은 즉석떡국용 떡의 제조방법에 관한 것으로 상세하게는 즉석 떡국용에 사용되는 떡의 제조방법에 있어서, (a) 3~5분간 곡물을 세척하는 단계와, (b) 세척된 곡물을 통에 넣고 3~4시간 불리고, 불린 곡물을 5~10분간 탈수하는 단계와, (c) 탈수한 곡물을 분쇄하고, 분쇄된 곡물 10kg 당 염수 1.4kg을 넣어 혼합믹스 하는 단계와, (d) (c)단계 후 곡물가루를 시루에 넣고 스팀보일러에 20분간 열처리하여 떡을 만드는 단계와, (e) (d)단계 후 열처리된 떡을 45~50℃까지 냉각시키는 단계와, (f) (e)단계 후 곡물10kg으로 만든 떡에 전분 50g을 넣고 5분간 치대는 단계와, (g) (f)단계 후 떡 덩어리를 가래떡 모양으로 성형하고 냉동창고에서 0~3℃의 온도로 40시간 건조하는 단계 및 (h) (g)단계 후 건조된 떡을 잘라 포장하는 단계로 이루어지는 것을 특징으로 한다.
