The present invention relates to a method of manufacturing rice cake for soup using rice with embryo buds, capable of preventing a drying problem arising from freezing storage of rice cake, and a consequent problem of a lengthened cooking time and lowered texture, and providing the rice cake with sufficient dietary fibers. To this end, provided is rice cake with embryo buds containing inuline (low molecular weight dietary fibers), levan[beta-(2,6) fructose polymer] with excellent moisturizing properties (moisturizing polymer dietary fibers), and DFA-IV[alpha-D-fructosefuranose-beta-D-fructofuranose-2&prime,6:2,6&prime-dianhydride] to increase texture by increasing sugar while performing a role to promote mineral adsorption. According to the present invention, rice cake for soup is manufactured by comprising, with respect to 100 parts by weight of rice with embryo buds: 65 to 100 parts by weight of general rice 2 to 5 parts by weight of levan and 1 to 3 parts by weight of inuline.COPYRIGHT KIPO 2016본 발명은 배아미 쌀을 이용하여 떡국떡을 위한 떡을 제조하는 것으로서, 배아미를 이용한 떡국떡을 제조함에 있어서 떡의 냉동 보관에서 오는 건조의 문제와 이로인한 조리시간이 길어지는 문제와 식감의 저하를 방지하고, 섬유질 등이 풍부한 떡국떡을 제공하기 위하여, 이눌린(저분자 식이섬유), 보습성이 뛰어난 레반 LEVAN[β-(2,6) fructose polymer], (보습성 고분자 식이섬유) 그리고 미네랄 흡수 촉진역할을 하면서 당도를 증가시켜 식감을 증진시키는 DFA-IV [α-D-fructosefuranose-β-D-fructofuranose-2,6:2,6-dianhydride]가 함유된 배아미 떡국떡을 제공하는 것에 관한 것이다.
