PURPOSE: A manufacturing method of a baked Korean glutinous rice snack is provided to complement a disadvantage of Korean glutinous rice snack which is easily acidified, and to maintain the soft tissue, crispy mouth feel, and traditional flavor of Korean glutinous rice snack. CONSTITUTION: A manufacturing method of a baked Korean glutinous rice snack comprises the steps of: mixing 50-70wt% of glutinous rice flour, 20-30wt% of glutinous rice starch, 5-10wt% of sugar, and 5-10wt% of retrogradation retardant； mixing the glutinous rice mixture in a suitable moisture condition by adding water； making glutinous rice cake by gelatinizing the mixture； cutting the glutinous rice cake in a fixed thickness and shape； low temperature-dehumidified-drying the cut glutinous rice cake pellet； and puffing the dried glutinous rice cake pellet by baking in an oven. The retrogradation retardant is trehalose. The low temperature-dehumidified-drying comprises the steps of: dehumidifying at 30-35°；C for 8-14 hours； and drying until the water content becomes 16-20% of the optimal water content. [Reference numerals] (a) Step of raw materials； (b) Step of mixing in a suitable moisture condition； (c) Step of gelatinizing (rice cake)； (d) Step of extending, cutting, and forming； (e) Step of dehumidifying at a low temperature and drying； (f) Step of over baking ( expanded products)； (g) Step of oil coating or seasoning coating본 발명은 유탕처리를 하지 않고 구운 한과 찹쌀스낵의 제조방법에 관한 것으로, 더욱 상세하게는 a) 찹쌀가루, 찹쌀전분, 설탕, 노화지연제를 적정 배합비로 혼합하는 단계； b) 상기 혼합물을 적정 수분 조건으로 가수하여 혼합(mixing)하는 단계； c) 상기의 찹쌀 혼합물을 증련 호화 시켜 찹쌀떡을 만드는 단계； d) 상기 찹쌀떡을 일정 두께와 모양으로 연출, 절단, 성형하는 단계； e) 상기 절단된 떡 반대기(pellet)를 저온 제습 건조하는 단계； f) 상기 건조된 찹쌀떡 기지를 오븐(Oven)에서 베이킹(baking)하여 팽화시키는 단계를 포함함으로써 유통기간이 길며 부드럽고 바삭바삭한 식감의 비유탕 방식의 구운 찹쌀 한과스낵 및 그 제조 방법을 개시하는 뛰어난 효과가 있다.
