RICE-CAKE LIKE FOODSTUFF, METHOD OF PRODUCING THE SAME, AND POWDERY FOODSTUFF FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a rice-cake like foodstuff having novel mouth feel different from that of traditional rice cake or of a rice flour dumpling made from glutinous rice flour and having sufficiently pleasant mouth feel even after a long time of exposure to heating/cooking.

SOLUTION: The powdery foodstuff for use in producing a rice-cake like foodstuff comprises glutinous rice flour as a main component and pregelatinized starch. The mass ratio of glutinous rice flour and pregelatinized starch contained in the powdery foodstuff is 100:1 to 8. The powdery foodstuff may be designed so that rice-cake dough having a gel strength of 100 to 900 mN can be obtained upon adding and uniformly mixing 100 to 130 mass% of 20°C water per mass of glutinous rice flour contained in the powdery foodstuff.

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