PURPOSE: A manufacturing method and manufacturing devices of Instant dried rice cake is provided to enhance texture due to the excellent restoring force and be able to preserve for a long time.CONSTITUTION: Molded rice cake is dipped and cooled in cold water of 1~5°C for 1~2 minutes. Cooled rice cake is primarily cooled at minus 20~30°C for 4~6 minutes. Rice cake which surface is hardened is cut into packing size. Cut rice cake is defrosted in cold water of 1~5°C for 1~2 minutes. Rice cake which surface is defrosted is primarily dried at 3~5°C for 20~30 minutes. Dried rice cake is secondly dried at 70~90°Cfor 4~6 minutes with far infrared ray heated air blower. Dried rice cake is secondly cooled by dipping in the cold water of 1~5°C for 1~2 minutes. Cooled rice cake is thirdly dried at 3~5°C for 20~30 minutes. Dried rice cake is conducted fourth drying process at 70~90°C for 4~6 minutes with far infrared ray hot-air blower. Dried rice cake is thirdly cooled in cold water of 1~5°C for 1~2 minutes. Cooled rice cake is conducted fifth drying process at 3~5°C for 20~30 minutes. Dried rice cake is packed.COPYRIGHT KIPO 2013본 발명은 증숙 후, 압출한 인스턴트 건조 떡을 냉수에서 1차 냉각시킨 후, 냉각터널에서 급속냉각시켜 떡의 표면을 급속경화시킨 상태에서 경화된 표면을 해동과 건조 및 냉각시키는 과정을 통해 짧은 시간에 수분을 건조시킴으로써 생산성을 향상시킴과 아울러 떡의 끈기를 주어 식감을 현저히 향상시킬 수 있는 인스턴트 건조 떡의 제조방법 및 이의 제조장치에 관한 것이다.
