The present invention relates to a manufacturing method of rice cake for Adzuki-bean sherbet dessert using non-glutinous rice, which comprises: (a) a step of washing grains for one and a half minutes to two and a half minutes (b) a step of soaking the washed grains for 2 hours and dehydrating for 3 minutes (c) a step of pulverizing dehydrated grains and mixing 2.3 kg of saline water per 10 kg of the grains (d) a step of manufacturing rice cake by processing in a steam boiler with heat for 20 minutes after the step (c) (e) a step of cooling the heat-processed rice cake after the step (d) from the inside and the outside by using a fan for 35-40 seconds (f) a step of mixing with 70 g of medium wheat flour after the step (d), and punching in a punching machine for 5 minutes (g) a step of molding rice cake lumps after the step (f) (h) a step of rapidly freezing after the step (g) and (i) a step of packaging separately after the step (h).COPYRIGHT KIPO 2015본 발명은 멥쌀을 이용한 팥빙수용 떡의 제조 방법에 있어서, (a) 곡물을 1분 30초~2분 30초 세척하는 단계와, (b) 세척된 곡물을 2시간 불리고, 3분동안 탈수 하는 단계와, (c) 탈수한 곡물을 분쇄하여 곡물을 10kg 당 염수 2.3kg을 넣어 혼합하는 단계와, (d) c단계후 스팀보일러에 넣어 20분간 열처리하여 떡에 성질로 만드는 단계와, (e) d단계후 열처리된 떡을 35초~40초 펜을 이용 안쪽과 밖같쪽에 열을 식히는 단계와, (f) e단계후 밀가루 중력분 70g 섞어, 펀칭기에 넣고, 5분동안 펀칭하는 단계와, (g) f단계후 떡 덩어리를 성형하는 단계와, (h) g단계후 급속으로 냉동하는 단계와, (i) h단계후 개별로 포장하는 단계로 이루어지는 것을 특징으로 한다.
