In this research, instead of main ingredient of bread, flour, dry rice powder was used with addition of unrefined rice wine(Takju) and yeast to make steamed fermented rice cake(Jeung-pyun), and egg white foam was added to the batter of Jeung-pyun and the process of boiling Jeung-pyun was combined with the process of baking bread to produce rice foccacia. The characteristics of rice foccacia quality was reviewed to develop rice foccacia of which quality is similar to reference foccacia made of flour and this was used for substitute of one time meal to help facilitate rice consumption.

1. To make rice foccacia, appropriate amount of moisture to add to Jeung-pyun was 50% representing the result of sensory evaluation which shows the highest Overall acceptance with significance, and Jeung-pyun with 50% of moisture has the highest score with significance in preferences like taste and texture. As the result of difference identification test, there were significant differences found in air cell uniformity, softness and moistness of each test ingredient and there was no significant difference found in their springiness and adhesiveness.

2. As the result of Jeung-pyun texture test depending on the amount of added moisture, it was shown that with more moisture added, hardness became significantly lower and Jeung-pyun with 40% of moisture had the highest hardness, 5.34 kg/cm2 with significant meaning and one with 80% of moisture recorded the lowest, 5.34 kg/cm2. There was no significant difference found in springiness and adhesiveness among each of sample ingredients. As for cohesiveness, there were significant differences found in each sample ingredient, however, there was no consistent tendency shown for the level of amount of added moisture.

3. The amount of moisture contained in Jeung-pyun for the amount of added moisture shows significant differences for each sample ingredient, and the more moisture was added, the more significant difference was shown. Jeung-pyun with 70% of moisture showed significantly high difference of 46.92%, and the one with 10% of moisture showed 15%.

4. As for sensory evaluation on Jeung-pyun for different fermentation time settings, the result of preference test showed the highest record for 5 hour fermented Jeung-pyun and 6 hour fermented Jeung-pyun showed the least preference. As the result of difference identification test, there were significant differences found in air cell uniformity, fermentation scent and taste for each sample ingredient and no significant difference was found in moistness and springiness.

5. As the result of Jeung-pyun texture applying different fermentation time settings, the longer fermentation time, the meaningfully lower hardness, showing that 3 hour fermented Jeung-pyun''s hardness had the highest hardness of 2.58 kg/cm2 with significance and 6 hour fermented Jeung-pyun had the lowest hardness of 1.79 kg/cm2. As for adhesiveness, springiness and cohesiveness, there was no significant difference found.

6. As for the amount of moisture contained in Jeung-pyun with different fermentation time settings applied, 4 to 5 hour fermented F2 and F3 showed meaningfully high amount of moisture containment, 48.37% and 46.47%, respectively. As for the volume of Jeung-pyun, 5 hour fermented Jeung-pyun showed significantly high volume of 401.59 mL and 3 hour fermented one was the lowest, 351.98 mL.

7. As for the amount of moisture contained in rice foccacia, the one with 50% of egg white foam added had the highest amount, 51.83% with significant meaning and foccacia made of flour showed low amount of 43.64%. As for its volume, all of the rice foccacias with egg white foam added had higher volume than reference foccacia, and among those, rice foccacias with 40% and 50% of egg white foam had significantly high volume, 546.80 mL and 574.78 mL, respectively.

8. As the result of rice foccacia texture test, its hardness becomes significantly lower as more egg white foams are added, showing that rice foccacia with 10% of egg white foams added had the highest hardness, 0.60 kg/cm2 with significant meaning, and rice foccacia with 50% of egg white foams had the lowest hardness, 0.20 kg/cm2. Rice foccacia with 20% of egg white foams didn''t show any significant difference, however, it showed similar hardness to flour foccacia. There was no significant difference shown in adhesiveness, springiness and cohesiveness, however, adhesiveness tends to increase as the amount of egg white foams increases.

9. In preference test on rice foccacia, the one that showed the highest Overall acceptance was containing 20% of egg white foams, and the reference group made of flour showed the lowest preference. As the result of difference identification test, as the amount of egg white foam addition increases, so does its volume, which resulted in rice foccacia with 50% of egg white foams added having the highest volume with significant meaning. As for air cell uniformity, the one with 40% of egg white foam was significantly high.

As mentioned above, the result of producing rice foccacia by using both methods, idest, swelling dry rice powder to make Jeung-pyun and adding egg white foams like bread showed that rice foccacia with the highest Overall acceptance had its amount of moisture added to be 50% and its fermentation time to be 5 hours and its egg white foams to be 20%. Foccacia made of rice was preferred to foccacia made of flour, and therefore, it is considered that developing rice foccacia which is less sweet for the substitute for main meal may help increase rice consumption.