“Not-harden technology” is innovative by considering the traditional Korean rice cake, tteok, as a solution to the problem of starch retrogradation, which has been a long standing issue in the food processing industry. We are expecting that the skill using making not-hardened rice cake (developed by Han et al. in RDA, Korea) will give the growth on rice cake industry. It can be adapted all kinds of preparation process except for steaming. “Rice Art” skill is the one that can lead the prestige of rice cake by providing various kinds of three-dimensional structured decoration designs to customers. We are expecting that the skill using making “Not-hardened rice cake”.



  feature of the product


On technical aspect, these can cause the market extension because it can be applied for the food business area for consumers or the individuals who want to open their own business. On marketability aspect,  the demand on substitutional foods for flour-based foods is increasing because people refuse the foods with chemical additives in terms of the rare diseases like an atopic disease. It can be expected to application for functional dessert supplemented with crops such as brown rice, millet, sorghum, buckwheat, alday and so on. On business aspect, modern people who are used to normal cakes choose rice cakes because they want something different for birthday party, various events, gifts, etc. For these consumers’ needs, the marketing focused on new decoration items can make good products for money and bring up the confident marketing effects due to development of a manufacturing process.