In this study, we made the Sulgitteok, Injulmi, baked rice cake by using the dry non-waxy rice powder and waxy rice powder to provide the practicality and simplification to the production of rice cakes currently available on the market. The quality characteristics of those readily available Injulmi were compared to those of Injulmi made with dry waxy rice powder by employing traditional methods, depending on the punching time. The quality characteristics of the baked rice cake were compared by baking the rice cake with non-waxy rice powder, waxy rice powder, mixture of non-waxy rice and waxy rice which were mixed with dry rice powder and wet rice powder, respectively.
The characteristics and sensory characteristics of rice cakes, of which production process was simplified by new rice cake baking method, were examined. This study intended to present the rice cakes made through simple and diverse production method by using the dry rice powder(waxy rice, non-waxy rice) based on Sulgitteok, Injulmi, and baked rice cake, and to present optimal conditions for dry powdered rice cakes. The results of this study can be summarized as follows:

1. Moisture content and Hunter''s color value of main ingredients
The moisture content was high in both dry and wet waxy rice regarding the moisture content and Hunter''s color value. Based on the results of Hunter''s color value evaluation, the non-waxy rice was the brightest regarding the L-value. The color of specimen looked brighter visually as the L-value was larger and a-value and b -value were smaller.

2. Moisture content of Sulgitteok, Injulmi, baked rice cake
Moisture content of dry powdered rice cake with various sweeteners were the highest in the rice cake added with acesulfame K, while the rice cake added with trehalose was driest. The moisture content of Injulmi made of dry waxy rice powder was the highest in the control made by means of traditional method.
When the moisture content in the 0th day of refrigerated storage and in the 7th day of refrigerated storage was compared, it was found that the moisture content increased in the 7th day of refrigerated storage and that the control of dry rice powder Injulmi showed the highest moisture content of 7M, depending on the punching time.
The moisture content of baked rice cake was the highest in rice cake baked with non-waxy rice of dry type and wet type and was the lowest in the rice cake baked with waxy rice among the rice cakes baked with waxy rice, non-waxy rice, mixture of waxy rice and non-waxy rice.

3. Evaluation of Hunter''s color value in Sulgitteok, Injulmi, and baked rice cake
The evaluation of Hunter''s color value in Sulgitteok showed that the rice cake added with erythritol was the brightest and whitest while the brightness value was the lowest in the Sulgitteok added with oligosaccharide. As the storage period was longer, the L-value decreased. The brightness value increased in Injulmi as the punching time was longer. The L-value increased and then decreased, depending on the refrigerated storage period. The rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. Meanwhile, the rice cake baked in wet type had the lowest brightness value, but exhibited high red-value and showed dark brown color.

4. Mechanical texture of Sulgitteok, Injulmi, and baked rice cake
The hardness of Sulgitteok was the lowest in the experiment group added with oligosaccharide, while the hardness was highest in Sulgitteok added with trehalose. The hardness increased in all Sulgitteok experiment group, depending on the storage period. The adhesiveness was the highest in the group added with trehalose, while the springiness was found to be high in the group added with oligosaccharide. The harness of Injulmi was found to be the lowest in the control, but was the highest in the dry rice powder Injulmi which was punched for 1 minute. The longer the punching time was, the lower the hardness value was. For the baked rice cake, the hardness was found to be the highest in the rice cake baked with wet non-waxy rice, and the rice cake baked with waxy rice was found to be soft. The hardness was the lowest in both wet and dry waxy rice, and was the highest in the wet non-waxy rice.

5. Results of quantitative descriptive analysis of Sulgitteok, Injulmi, and baked rice cake
Regarding the outward appearance of Sulgitteok, the Sulgitteok, added with erythritol was found to be the brightest and whitest. The Sulgitteok added with trehalose was found to be the driest, have the largest number of white powders, and exhibited the highest hardness. In relation to the texture, the Sulgitteok added with trehalose was found to have the best chewiness, dryness, and gumminess. The Sulgitteok added with acesulfame K was found to be the highest springiness and moistness. Injulmi with 10M was found to be the whitest, while Injulmi with 7M was found to have the highest springiness, softness, firmness. The extent of rice particle visibility was the highest in the control group. The softness was the highest in Injulmi with 10M, and the springiness was the highest in Injulmi with 4M. Meanwhile, the jjoljitham was the highest in Injulmi with 1M. The baked rice cake showed dark brownishness in wet type, rather than in dry type. The rice cake baked with dry rice powder showed bright color and exhibited many cracks on the surface. he crispiness, sponginess, and springiness were exhibited clearly in the rice cake baked with non-waxy rice of wet and dry type. The softness and firmness was found to be clear in the rice cake baked with waxy rice. Regarding the characteristics being manifested during the baking, the characteristics, such as the caramel flavor baked cookie flavor, nurungji(crust of overcooked rice) flavor, etc. was found to be clear in the cake baked with waxy rice and mixture of waxy rice and non-waxy rice. The raw rice flavor and steamed rice flavor were clear in the rice cake baked with non-waxy rice. In relation to the texture, the rice cake baked with waxy rice showed clear manifestation of springiness, moistness, adhesiveness, gumminess, etc. except for the harness.

6. Results of investigation into the acceptance
In the descriptive analysis of Sulgitteok, acesulfame K which had strong characteristics of springiness and moistness was preferred the most. There was no significant difference in smell. Sulgitteok added with trehalose which gave an impression of dryness on outward appearance was not given positive evaluation. Injulmi made of dry rice powder was given better evaluation in terms of color, flavor, taste, and texture, compared to the control group. Dry waxy rice powder Injulmi showed even stronger whiteness as the punching time was longer, and the F-10M color was preferred the most. No significant difference was found in the 0th day and 7th day of refrigerated storage regarding all items of evaluation. For overall acceptability, the 0th day, 4M, 7M, and 10M were preferred. In the 7th day of refrigerated storage, the F-1M, F-4M, F-7M, and F-10M were preferred. The rice cake was baked and evaluated by type of rice based on classification into wet type and dry type of baked rice cake.
Based on the results of analysis of t-test of dry and wet types, a difference was found only in the color and flavor in the case of the rick cake baked with the non-waxy rice, and there was no significant difference in other items of evaluation.
Both WW and WNW were preferred in the cake baked with wet rice powder. Although the cake baked with dry rice powder showed no significant difference, the DW was preferred the most. The rice cake baked with wet waxy rice powder was preferred the most in terms of flavor, taste, texture, and overall acceptability.

7. Results of main components analysis
For the Sulgitteok, the 1st ingredient and 2nd ingredient explained 54.92% and 23.98%, respectively, and therefore explained 78.89% of total variance. The Acesulfame K and bee honey, which were evaluated to be excellent in terms of moistness, sweetness, and springiness, were loaded in the positive(+) direction and therefore exhibited identical properties. It was found that the control group and trehalose were loaded in the negative(-) direction and exhibited the dry and hard properties.
For the Injulmi, the PC1 and PC2 explained 47.39% and 24.36%, respectively, and therefore explained 71.75% of total explanation power. The PC1 of the control group was loaded in the positive(+) direction in 0 day and 7th refrigerated storage day, and the Injulmi which had the varying punching time with the dry rice powder was loaded in the negative(-) direction. The springiness, jjoljitham, smoothness, which were the unique properties of Injulmi, were found to be the clearest on F-10M, F-7M, F-4M, 4M, 7M, 10M in the dry rice powder Injulmi loaded in the negative(-) direction.
For the baked rice cake, the PC1 and PC2 explained 57.70% and 29.74%, respectively, and therefore explained 87.45% of total explanation power.
The rice cake baked with a mixture of wet waxy rice and waxy rice, non-waxy rice was loaded in the positive(+) direction. The DN and DNW made wit the mixture of dry non-waxy rice and waxy rice, non-waxy rice was loaded in negative(-) direction. The WW and WNW, which were loaded in the positive(+) direction exhibited the properties of caramel, baked cookie flavor, redness, nurungji(crust of overcooked rice) flavor, sweetness, savory taste, etc., which were the characteristics of the baked rice cake. The WW and WNW, which were loaded in the negative(-) direction, exhibited the properties of springiness and fluffiness on the outward appearance which was the contrary properties compared to the positive(+) direction.

8. PLSR result indicating the relationship between sensory characteristics and acceptance of Sulgitteok, Injulmi and baked rice cake
Based on the results of investigation into the preference of Sulgitteok, acesulfame K and erythritol were closely related to the manifestation of the properties such as the taste, overall acceptability, texture, flavor, etc. and had an excellent effect on the springiness, sweetness, moistness on outward appearance, sweet flavor, etc. In addition, F-10M, 10M, and F-7M were closely related to the manifestation of properties in Injulmi such as the color, texture, flavor, and overall acceptability and therefore, the gumminess, rice flavor, springiness, sweet flavor, jjoljitham, etc., are considered to have a positive effect on the preference of Injullmi. Moreover, the firmness, jjoljitham, moistness, adhesiveness, and springiness were found to be closely related to the manifestation of overall acceptability and texture of baked rice cake, and therefore, it is considered that such properties had a positive effect on overall acceptability and texture.
In this study, the rice cake of various taste and shapes were made with dry rice powder by means of various rice cake production method in order to achieve the simplicity and practicality of rice cake. For the Sulgitteok made of dry non-waxy rice powder, acesulfame K was found to be the sort of sweetners that did not generate heat and improved moisturization when various sweetners was added in the experiment.
Acesulfame K is the type of sweetners that has not been used very commonly in the research into the rice cakes, and could generate the sweetness with even small amount and increased the moistness compared to when other types of sweetners were added. For the Injulmi, the control group was produced by means of traditional method while the experiment group was produced with dry rice powder by varying the punching time.
Based on the results of the Injulmi which was thawed in the 0th M day and 7th day of refrigerated storage, no significant difference was observed between the freshly-made specimen and the refrigerated specimen. The fact that there was no significant difference between the freshly-made Injulmi and the refrigerated Injulmi implies good result for the research into the texture of rick cake, and would provide good basic data for the study of Injulmi made with dry rice powder. In addition, the Injulmi which was punched for 7 minutes and 10 minutes were given better evaluation. Injulmi, which was made with dry rice powder, was preferred to the Injulmi made by traditional method. The production process can be simplified because the rice power can be made at the room temperatures without the hassle of swelling and grinding the rice, and furthermore, the production process can be simplified because good texture can be maintained even when the refrigerated storage is applied.
The baked rice cake was made by varying the ingredients, waxy rice, non-waxy rice, and mixture of waxy rice and non-waxy rice which were the rice powder of wet type or dry type. WW was preferred the most regarding the rice cake baked with wet waxy rice. In addition, the rice cake baked with dry powdered rice could be expected, considering that there was no significant difference between the wet milling and dry milling in relation to taste, texture, and overall preference.
In relation to the limitation of this study, the dry rice powder of specific company was purchased for this study, and therefore, the rice powder still needs to be purchased by placing the order, and furthermore, there is a problem of non-uniform quality when the dry rice powder of other companies is used. The dry rice powder products of uniform quality needs to be developed to ensure that the studies can be conducted with respect to the rice cake production which is simplified as the baked rice cake and the diversification of rice cakes. It is hoped that the dry rice powder products can be purchased easily like the wheat powder, so that the dry rice powder can be used for a variety of rice cakes and food.