The purpose of the present invention is to provide an immersion solution composition for soaking rice and a manufacturing method of a rice cake using the same, capable of minimizing an aging phenomenon and quality degradation when a frozen rice cake is distributed and extending a flavor period after thawing and a period of circulation. Disclosed in the present invention is the immersion solution composition for soaking rice which is manufactured by mixing 1.62-3.24 weight parts by weight of Gum Arabic with 1.08-2.16 parts by weight of Xanthan Gum per 900 parts by weight of water.COPYRIGHT KIPO 2014본 발명은 떡의 냉동유통 시 노화현상 및 품질저하를 최소화하고 해동 후 상미기간 및 유통기간을 연장할 수 있는 떡쌀 불림용 침지액 조성물 및 이용한 떡의 제조방법을 제공하기 위한 것이다.이를 위해 본 발명에서는 물 900 중량부에 대하여 검 아라빅(Gum Arabic) 1.62 ~ 3.24 중량부 및 잔탄검(Xanthan Gum) 1.08 ~ 2.16 중량부를 혼합하여 형성된 떡쌀 불림용 침지액 조성물을 개시한다.
