PURPOSE: A manufacturing method of rice cake is provided to improve texture and flavor of the rice cake and to improve storage quality of garnish and mouth feel by mixing fruit and beans with grains.CONSTITUTION: A manufacturing method of rice cake using a persimmon comprises the following steps of: macerating washed rice in water, separating rice and water, and only removing water of the rice as a first step mixing the macerated rice with salt as a second step pulverizing the salt mixed rice as a third step mixing the rice pulverization with water as a fourth step re-pulverizing the rice pulverization as a fifth step preparing a rice cake dough by cooking the re-pulverization using steam as a sixth step manufacturing rice cake by inserting the rice cake dough into a rice cake mold and adding persimmon slices and cowpeas as a seventh step and covering the rice cake with persimmon leaves as an eighth step. The persimmon slices are manufactured by peeling husk of persimmons having a sugar content of 12 to 15 brix slicing the peeled persimmons and drying the sliced persimmons.COPYRIGHT KIPO 2013[Reference numerals] (S10) Rice macerated in water (S20) Mixing the macerated rice with salt (S30) Pulverizing the rice mixed with salt (S40) Mixing water and the rice pulverization mixed with salt (S50) Re-pulverizing the rice pulverization mixed with water and salt (S60) Cooking the rice re-pulverization with steam (S70) Manufacturing rice cake (S80) Covering with persimmon leaves coated with oils본 발명 절삭하고 건조한 감 세편과, 동부콩을 쌀과 혼합하여 떡으로 제조하고, 감잎으로 떡의 외부를 감싸서 제조한 감을 이용한 떡 및 이의 제조방법에 관한 것이다. 보다 구체적으로, 수세한 쌀을 물에 담궈 쌀을 불린 뒤, 쌀과 물을 분리하고, 쌀의 물기만 제거하고, 상기 불린 쌀을 소금과 혼합하고, 분쇄하여 쌀혼합분쇄물을 제조하고, 상기 쌀분쇄물을 증기로 쪄서 떡피를 제조한 뒤, 껍질을 제거하고 절삭하여 건조하여 제조한 감 세편과, 껍질을 제거하고, 삶아서 소금과 혼합하여 분쇄한 뒤, 설탕을 혼합하여 제조한 동부콩을 혼합하여 떡을 제조한 뒤, 소금물로 수세한 감잎으로 감싸서 제조하는 것을 특징으로 하는 감을 이용한 떡 및 이의 제조방법에 관한 것이다.
