The present invention relates to a method for manufacturing an aronia-added rice cake for instant tteokbokki (a stir-fried rice cake) and tteokguk (rice-cake soup) wherein a user can instantly cook and eat the rice cake for tteokbokki and tteokguk in a convenient manner as the rice cake is cooked enough to be eaten by only pouring hot water thereto. The method for manufacturing an aronia-added rice cake for instant tteokbokki and tteokguk comprises: a washing and soaking step of washing common rice for five minuets and immersing the washed common rice in water for three hours to enable the common rice to absorb moisture a grinding and mixing step of finely grinding the common rice, processed by the washing and soaking step, and mixing the ground common rice with aronia which is a functional material a kneading step of mixing and kneading the common rice, mixed with aronia, and mixing water a first aging step of aging the kneaded dough a steaming step of steaming the aged dough with steam a second aging step of aging the steamed dough again a rice cake molding step of molding the secondly aged dough in the shape of a stick by extrusion-molding the secondly aged dough a drying step of drying the rice cake, molded in the shape of a stick, at a temperature of 9°C for 50 hours by a low temperature circulation method a packaging step of cutting the dried rice cake into an uniform size and packaging the cut rice cakes and a heating processing step of heating the packaged rice cakes in a pressure cooking vessel at 105°C for 10 minutes.COPYRIGHT KIPO 2017본 발명은 뜨거운 물을 부어주는 동작만으로 떡이 먹을 수 있도록 익어 즉석에서 떡볶이 및 떡국용 떡을 간편하게 완성하여 먹을 수 있도록 한 아로니아가 첨가된 즉석 떡볶이 및 떡국용 떡 제조방법을 제공한다.이를 구현하기 위한 본 발명은 아로니아가 첨가된 즉석 떡볶이 및 떡국용 떡 제조방법에 있어서, 멥쌀을 5분간 세척한 다음, 세척된 멥쌀을 3시간 동안 침지시켜 멥쌀이 수분을 흡수하도록 불려주는 세척 및 침지단계, 상기 세척 및 침지과정을 거친 멥쌀을 잘게 분쇄한 후, 분쇄된 멥쌀에 기능성 재료인 아로니아를 혼합하는 분쇄 및 혼합단계, 상기 아로니아가 혼합된 멥쌀에 배합수를 섞어 반죽하는 반죽단계, 상기 반죽된 반죽물을 숙성하는 1차 숙성단계, 상기 숙성된 반죽물으로 스팀으로 증숙 처리하는 증숙단계, 상기 증숙된 반죽물을 재차 숙성하는 2차 숙성단
