The present invention relates to a method for manufacturing rice cake for stir-fried rice cake (Tteokbokki) and more particularly, to a method for manufacturing rice cake for stir-fried rice cake containing a green tea ingredient, the method including: a first step of washing green tea leaves with water, immersing the green tea leaves in distilled water containing salt and freeze-drying the green tea leaves a second step of immersing the freeze-dried green tea leaves obtained by the first step in tenfold of water in weight, concentrating the green tea leaves under reduced pressure at a temperature of 60 to 65°C for 2 to 3 hours, filtering the green tea leaves, and processing the concentrate and a third step of adding 1 to 5 parts by weight of the green tea concentrate processed by the second step and 12 to 17 parts by weight of dough water by weight with respect to 100 parts by weight of flour or rice powder, adding appropriate amounts of sugar and salt thereto, kneading the resulting mixture and molding the kneaded product with a pressure noodle maker. According to the method, a variety of nutrients beneficial to health of modern people can be easily and conveniently taken to everyone by combining green tea with stir-fried rice cake which young adults or children frequently eat, wherein the green tea does easily not appeal to young adults or children due to inherent taste thereof although it belongs to the world&primes top ten health foods.COPYRIGHT KIPO 2016본 발명은 떡볶이용 떡 제조방법에 관한 것으로 특히, 녹차 잎을 세척하여 소금이 함유된 정제수에 담근 후 냉동 건조시키는 제 1공정과 상기 제 1공정을 통해 냉동 건조된 녹차 잎을 10배 중량의 물에 침지시키고 60℃ ~ 65℃의 온도로 2~3시간 감압 농축하여 여과시켜 농축액을 가공하는 제 2공정 및 밀가루 혹은 쌀가루 100중량부에 대해 상기 제 2공정을 통해 가공되어진 녹차 농축액 1 내지 5중량부와 반죽수 12 내지 17중량부를 부가한 후, 설탕과 소금을 적량 부가하여 반죽한 후 압력 제면기계로 성형하는 제 3공정을 포함하는 것을 특징으로 하는 녹차 성분을 함유한 떡볶이용 떡 제조방법을 제공하면, 세계 10대 건강식품에 속하지만 그 특유의 맛 때문에 젊은이나 아동들에게 쉽게 다가가지 못하는 녹차를 젊은이나 아동들이 자주 즐기는 떡볶이와 결합시켜 현대인들의 인체에 도움이 되는 다양한 영양소를 누구나 손쉽고 편리하게 섭취할 수 있도록 한다.
