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Injeulmi(Korean glutinous rice cake) was prepared without, 5, 10 and 15% of macerated tea leaves for utilizing unplucked low-graded tea leaves. The effect of firming rate by addition of tea leaf was determined using the Avrami´s equation in terms of the texture parameters. Hardness of 5, 10 and 15% addition as compared with no addition was decreased gradually. Overall texture was softened in proportion to increasing the content of added tea leaf and the addition of 5% and 10% were evaluated as the highest score as an acceptable sensory quality. Avrami exponents and time constant obtained from the Avrami´s equation applicable for changes in hardness of without and 10% addition during 7days of storage at 20℃, 90∼95% RH indicated 1.062, 15.3 and 0.989, 41.6, respectively, as showing the effect of delay on firming rate.
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