PURPOSE: A manufacturing method of preventing rice cake from hardening is provided to maintain the soft texture and not being harden after certain time goes by from preparation to store and distribute for a long time. CONSTITUTION: Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water. 8~12 parts by weight of boiled ramie leaf, and 8~12 parts by weight of boiled lotus leaf are mixed with 100 parts by weight of rice powder to make mixed rice flour. 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough. Shells are used to cover the contents. Shells covered the contents are steamed. Boiled lotus leaf is manufactured by adding 5~10 parts by weight of salt to 100 parts by weight of lotus leaf to be boiled for 2~4 minutes. [Reference numerals] (S1110) Rice powder is manufactured by pulverizing rice which removed moisture after soaking into water； (S1120) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough； (S1130) 32~33 parts by weight of water, 1~2 parts by weight of salt, and 1.5~1.7 parts by weight of sugar are mixed with 100 parts by weight of rice powder to make dough and molded shells using the dough； (S1140) Shells are used to cover the contents； (S1150) Shells covered the contents are steamed본 발명은 경화 방지 떡의 제조 방법 및 경화 방지 떡에 관한 것이다. 본 발명에 따른 경화 방지 떡의 제조 방법은 분쇄된 쌀가루에 삶은 모싯잎, 삶은 연잎을 혼합하고 재분쇄하여 혼합 쌀가루를 만들고, 혼합 쌀가루에 물, 소금, 설탕을 추가하고 혼합 반죽하여 피를 성형한 다음, 피를 이용하여 속을 감싸고 찜으로써 경화 방지 떡을 제조한다.본 발명에 따른 경화 방지 떡의 제조 방법 및 경화 방지 떡은 연잎을 첨가함으로서 떡이 굳는 것을 방지하여, 떡 상태의 변화없이 장시간 보관할 수 있다. 또한, 떡에 모싯잎과 연잎이 함유되어 영양가가 높고 향이 좋은 경화 방지 떡을 제공할 수 있다.
