PURPOSE: Rice jelly having excellent elasticity and intensity, and a producing method thereof are provided to offer various functionalities of the rice jelly to users. CONSTITUTION: A producing method of rice jelly comprises the following steps: crushing non-glutinous rice into 300-500 meshes to obtain rice powder； adding 15-25 parts of rice powder by weight into 100 parts of water by weight to obtain a rice powder solution； inserting 5-10 parts of devils-tongue jelly by weight, 0.5-7 of agar by weight, 5-10wt% of carrageenan by weight, 1-2wt% of potassium chloride by weight, and 2-4 parts of salt by weight into 1,000 parts of water for obtaining a mixed solution； heating the mixed solution at 60-70 deg C, and adding 55-65 parts of rice powder solution for 100 parts of mixed solution by weight； heating the mixture in medium fire for 25-35 minutes, and heating the mixture with strong fire for 3-7 minutes； and settling the mixture for 1-3 minutes in low heat, and pouring the mixture to a mold before cooling.본 발명은 쌀을 주재료로 하여 제조된 쌀묵 및 이를 제조하는 방법에 관한 것으로서, 좀더 상세하게는 묵 제조과정 도중에 쌀가루를 첨가하여 식감과 저장성을 향상시킨 쌀묵 및 이의 제조방법에 관한 것이다.본 발명에 따른 쌀묵은 성인병과 비만에 효과적인 다이어트 건강식품으로서, 탄력성, 응집성 및 강도가 종래의 묵에 비하여 우수하고 저장성이 향상되어 장기간 보관이 가능함으로써 유통기간 및 유통반경을 확대할 수 있으며, 또한 색상, 맛, 기호도가 향상되어 상품성 있는 고품질의 묵 제조가 가능하다.
