PURPOSE: A production method of rice cake having potato flavor is provided to offer the flavor of roasted potatoes. CONSTITUTION: A starch material is mixed with 1-10 wt% of reduced sugar and 0.001-2 wt% of methionine. The mixture is molded into rice cake. The molded rice cake is frozen. The starch material is one or more materials selected from potato starch, corn starch, tapioca starch, cassava starch, and rice starch. The reduced sugar is glucose. Red bean sediments are filled in the rice cake. [Reference numerals] (AA) Voltage &lsqb；mV&rsqb；； (BB) Time &lsqb；minute&rsqb；본 발명은 환원당과 메티오닌(methionine)을 함유하는 것을 특징으로 하는 떡 및 그 제조방법에 관한 것으로, 냉동형태로 유통된 떡을 소비자가 열처리하여 조리하는 과정에서 구운 감자의 풍미를 느낄 수 있는 특징이 있다.
