Method for producing not-hardened rice cake and the rice cake and processed food of it thereby

A non-solidified rice cake manufacturing method according to the present invention includes the steps of: removing water after soaking rice in water (S1); after first grinding of the water from which the water has been removed, adding water and secondarily grinding the rice to make rice flour (S2); steaming the secondarily ground rice flour (S3); after the steaming, cooling the rice flour to cool down (S4); after the cooling, adding 2 to 5 wt% of a Coix lacryma-jobi powder based on the soaked rice followed by punching to manufacture rice cake dough (S5); sealing and aging the rice cake dough (S6); resteaming the aged rice cake dough (S7); and forming the re-steamed rice cake dough (S8). The rice cake is not hardened for a long time for storage properties to be improved. 본 발명에 의한 굳지 않는 떡의 제조방법은 쌀을 수침한 후 물기를 제거하는 단계(S1); 상기 물기가 제거된 쌀을 1차 분쇄한 후, 물을 첨가하여 2차 분쇄하여 쌀가루를 만드는 단계(S2); 상기 2차 분쇄된 쌀가루를 증자하는 단계(S3); 상기 증자 후, 냉각하여 열을 식히는 단계(S4); 상기 냉각 후, 율무가루를 상기 수침한 쌀 기준 2 내지 5 중량%를 첨가하며 펀칭하여 떡 반죽을 제조하는 단계(S5); 상기 떡 반죽을 밀폐하여 숙성하는 단계(S6); 상기 숙성된 떡 반죽을 재증자하는 단계(S7); 및 상기 재증자된 떡 반죽을 성형하는 단계(S8)를 포함한다.