The present invention relates to a method for preparing rice cake for instant rice cake soup which can quickly soften rice cake in rice cake soup to be edible, and at the same time maintains the texture and flavor when hot water is poured into instant rice cake soup. The method according to the present invention comprises the steps of: making rice cake dough by grinding, mixing, and kneading grain； punching the rice cake dough for two to four minutes after cooling the rice cake dough to 65 to 70°；C； making rice cake by shaping the rice cake processed by the punching step into a rice cake shape； maturing the rice cake at temperatures of 3 to 6°；C for 36 to 60 hours； and performing a heat treatment at temperatures of 80 to 120°；C for 10 to 30 minutes after sealing the rice cake processed by the drying step.본 발명은 곡물을 분쇄하고 혼합 및 반죽하여 떡 반죽을 만드는 단계； 상기 떡 반죽을 65℃ 내지 70℃로 식힌 후, 2 내지 4분간 펀칭하는 단계； 상기 펀칭하는 단계를 거친 떡 반죽을 떡 모양으로 성형하여 떡을 만드는 단계； 상기 떡을 3℃ 내지 6℃에서 36 내지 60 시간 숙성하는 단계； 상기 건조하는 단계를 거친 떡을 밀봉 후 80℃ 내지 120℃에서 10 내지 30분간 열처리하는 단계；를 포함하는 속성 떡국용 떡 제조방법 및 이로 인한 떡에 관한 것이다.
