The present invention relates to a method for producing jujube rice cake containing jujube residue, and a jujube rice cake prepared by the method. Specifically, the present invention relates to a method for producing a sweet potato starch comprising 40 to 50% by weight of glutinous rice, 20 to 30% by weight of jujube residue, 20 to 25% by weight of corn flour or corn syrup, 1.3 to 1.7% by weight of corn starch, The present invention relates to a process for producing a jujube fermented rice cake and a jujube fermented soybean paste produced by the process for producing the fermented soybean flour, which comprises as main ingredients 0.1 to 2 wt%, purified water 1.5 to 2 wt%, jujube flour 1 to 2 wt% and jujube concentrate 1.5 to 2.5 wt% . The jujube rice cake according to the present invention comprises (a) a glutinous rice, a jujube residue material, a black rice flour or a white rice cake, a waxy cornstarch, a refined salt, an ester for rice cake, a purified water, a jujube flour and a jujube concentrate, step； (b) preparing a jujube residue for the jujube residue material； (c) pulverizing the so-called glutinous rice through a grinding roller to produce a glutinous rice flour； (d) mixing the glutinous rice flour of step (c), the jujube flour and the ester for tteok, at a temperature of 150 to 220 ° C for 7 to 10 minutes, adding a jujube concentrate, a refined salt, Cooling the mixture for 50 minutes to prepare a rice cake, and then using the purified water in an amount of 1.5 to 2% by weight to complete the rice cake； And (e) molding the rice dough of step (d), jujube residue of step (b) and waxy corn starch separately into a molding machine to form jujube rice cake And a jujube rice cake produced by the method.본 발명은 대추앙금이 포함된 대추찹쌀떡의 제조방법과 그 제조방법으로 제조된 대추찹쌀떡에 관한 것이다.구체적으로, 본 발명은 찹쌀 40~50중량%, 대추앙금 재료 20~30중량%, 정백당 또는 조청 20~25중량%, 찰옥수수전분 1.3~1.7중량%, 정제염 0.3~0.7중량%, 떡용 에스텔 0.08~0.12중량%, 정제수 1.5~2중량%, 대추가루 1~2중량% 및 대추농축액 1.5~2.5중량%를 주요 재료로 하는, 대추찹쌀떡의 제조방법 및 그 제조방법으로 제
