JP2007215401A - Pre-mix flour for producing processed food consisting mainly of nonglutinous rice as raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pre-mix flour used in the production of a processed food consisting mainly of rice flour obtained from nonglutinous rice, without using gluten being a causing substance of wheat flour allergy. <P>SOLUTION: This pre-mix flour used for producing bread consisting mainly of the rice flour obtained from the nonglutinous rice is provided by containing 4-8 pts.mass α-formed rice flour having 100 to 600 mesh particle size and 92-96 pts.mass non-α-formed rice flour having 100 to 600 mesh particle size in the case of containing 100 pts.mass total of the rice flour obtained from the nonglutinous rice, and without substantially containing gluten. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a technique for producing bread that is essentially made of only rice flour as a cereal and does not contain other flour such as wheat flour. More specifically, the present invention relates to a premix powder that is used, for example, in producing processed foods that can be eaten even by patients who are allergic to flour.

Conventionally, various advanced developments and developments have been made in the food industry for processed foods of wheat flour. These are due to the fact that flour is very good in terms of processability, production (and / or import), nutrients and storage. Therefore, various types of processed foods mainly made of flour have been established in the diet as food products. Examples thereof include bread, noodles and cakes.
In a normal bread manufacturing method, flour such as strong flour having high protein is used. Wheat flour is hydrated and kneaded, so that glutenin and gliadin contained therein act to produce a relatively large amount of protein gluten (12 to 13% of wheat flour), thereby forming a dough having excellent viscoelasticity. . Such a gluten-containing dough is not only excellent in moldability, but it is possible to produce a bread having a good plump texture by a conventional method. In addition, for noodles and cakes, by using wheat flour as a main raw material, the moldability and texture required for each can be improved by utilizing the action of gluten. As described above, various processed products having various textures have been provided for flour-containing foods.

However, patients who are allergic to flour are restricted from taking not only bread, noodles, and cakes, but also foods containing flour. It is possible, and it is hard to say that the appetite, one of the three human desires, is fully satisfied.
Thus, for example, attempts have been made to produce bread without using flour, but since the action of gluten as described above cannot be used, it lacks formability and the texture of the resulting bread And the appearance deteriorates (for example, see Non-Patent Document 1). In addition, it is possible to improve the texture of the food obtained by using gluten itself as an additive without using flour, but gluten itself is considered to be a causative agent of flour allergy. In fact, it has been reported that gluten caused symptoms of flour allergy.
In addition, rice flour alone or a mixture of wheat flour mainly composed of rice flour is used to produce high-viscosity foods such as starch syrup with paste that has been preheated to glutinous rice to produce gelatin. There has been proposed a method for producing rice flour bread characterized in that the added kneaded material is fermented by adding rice flour to form a thin film and to form a sea surface structure (for example, see Patent Document 1). However, the bread obtained by such a manufacturing method is not only considered to contain flour, but when produced without containing flour, it does not give a plump feeling and has a sufficient texture. It is hard to say that there is.

In addition, if noodles and cakes are produced without using wheat flour, the gluten as described above cannot be used, and thus the texture required for each cannot be improved. For example, noodles manufactured using a flour raw material not containing wheat flour (gluten) have been proposed (see, for example, Patent Document 2), but the noodles are treated with noodles because they do not contain wheat flour (gluten). It is essential to use both alginic acid, alginic acid salt, alginic acid ester or a mixture thereof and an alkali agent such as sodium carbonate and potassium carbonate for the purpose of solving the problem of melting with time. That is, additional synthetic additives are required, which is undesirable from a health-oriented perspective in recent years.
Thus, it is recognized in the technical field that it is very difficult to produce wheat-containing foods such as bread, noodles and cakes without using flour (gluten).

On the other hand, in recent years, home bakery for general households has become widespread. In such a home bakery, bread is usually produced through a kneading step-fermentation step-baking step after adding a premixed flour mainly composed of wheat flour together with a predetermined amount of water. Since the series of steps after the addition is automatically performed under the conditions set in advance in the computer in the home bakery, I like the feature that it is possible to produce a homogeneous bread without bothering the manufacturer. Yes. However, in consideration of problems related to flour allergy, premixed powder that does not contain wheat flour or gluten itself has a problem that the texture and appearance of the resulting bread are deteriorated in the same manner as described above even when it is produced by a home bakery. . However, in a home bakery, bread is produced only by a simple operation such as pressing a button once in a state in which a predetermined setting is made in a computer incorporated in the computer without being troubled by the manufacturer. Therefore, what is called a premixed powder that can produce bread simply by adding it together with water is required.
Also, for processed foods such as noodles and confectionery, it is required to provide premixed powder to facilitate production.

Toru Nakabayashi et al., “Development of bread manufacturing technology using rice as the main ingredient”, Mie Prefectural Institute of Technology Research Report No. 24 (2000), pp. 103-106 Japanese Patent Laid-Open No. 5-130827 (Claim 1) JP-A-2000-245375 (Claims 1 and 4, page 3, column 4, line 36 to page 4, column 5, line 29)

  It is an object of the present invention to provide a premixed powder used for producing a processed food using rice flour obtained from sticky rice as a main ingredient without using gluten, which is considered to be a causative substance of wheat flour allergy. And

The present invention is useful when a premixed flour containing a specific particle size of pregelatinized rice flour and a specific particle size of non-pregelatinized rice flour in a specific ratio is useful in producing a gluten-free bread as described above. It is based on the knowledge of. In addition, the present invention, when a premixed powder containing a combination of pregelatinized rice flour, non-pregelatinized rice flour and a thickener at a specific ratio is useful when producing noodles containing no gluten as described above. It is based on the knowledge of. Furthermore, the present invention is based on the finding that a premix powder containing a combination of pregelatinized rice flour and non-pregelatinized rice flour at a specific ratio is useful when producing gluten-free confectionery as described above. Is based.
That is, the present invention is a premixed flour for producing bread using rice flour obtained from glutinous rice as a main ingredient, and when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, the particle size is 100 to 600. Provided is a premixed powder comprising 4 to 8 parts by mass of pregelatinized rice flour in a mesh and 92 to 96 parts by mass of non-pregelatinized rice flour having a particle size of 100 to 600 mesh, and substantially free of gluten. .
Further, the present invention is a premixed powder for producing noodles mainly made of rice flour obtained from glutinous rice, and when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, pregelatinized rice flour 8 -20 mass parts, 80-92 mass parts of non- pregelatinized rice flour, and 0.8-2.5 mass parts of thickener are provided, The premix flour characterized by not containing gluten substantially is provided. .
Furthermore, the present invention is a premix powder for producing confectionery using rice flour obtained from glutinous rice as a main ingredient, and when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, pregelatinized rice flour Provided is a premixed powder characterized by containing 4 to 10 parts by mass and 90 to 96 parts by mass of non-pregelatinized rice flour and substantially free of gluten.

According to the premix powder of the present invention, since wheat flour (gluten) is not used, bread, noodles and confectionery made mainly from rice flour that can be eaten by patients with flour allergies can be produced.
Such bread made from rice flour as a main ingredient can obtain advantages obtained by using gluten, for example, excellent food texture, even though it does not substantially contain gluten. In addition, the bread obtained by the present invention uses rice flour as a main ingredient, and therefore has a completely different flavor from wheat flour, specifically a sweetness peculiar to rice, and is obtained when wheat flour is used as the main ingredient. Not only can you get the same fluffy feeling as bread, but it also has a sticky feeling. Furthermore, the bread obtained by the present invention has very little powdery “bread residue” floating on the surface, and is excellent in appearance and quality as a product. Thus, according to the present invention, the use of rice flour as a main raw material without using wheat flour (gluten) makes it possible to impart the flavor, texture and appearance required for those foods. In particular, the premix powder of the present invention can be easily obtained in a home bakery for general households by simply adding it together with other components (for example, only water) and passing through a predetermined process. This is advantageous.
In addition, according to the premix powder of the present invention, although it is substantially free of gluten, it is possible to obtain a texture of noodles obtained when gluten is used, for example, excellent strain and strain. . Further, the noodles obtained by the present invention have a completely different flavor from wheat flour, specifically, a sweetness peculiar to rice, and is excellent in terms of the flavor.
Moreover, according to the premix powder of the present invention, a confectionery having a texture similar to or better than that of a confectionery obtained when gluten is used even though it is substantially free of gluten. Can be obtained. For example, when the confectionery is a cookie, by using the premixed powder of the present invention, a delicious cookie having a refreshing feeling over wheat flour can be obtained.
Moreover, according to the premix powder of the present invention, it becomes easy to manage raw materials for processed foods, and since raw materials are blended in advance in a well-balanced manner, raw material blending errors and weighing errors can be prevented.
In addition, when targeting consumers other than allergic patients, by adding 5 to 15 parts by mass of gluten to 100 parts by mass of rice flour, a product having a flavor and texture that is intermediate between rice flour and wheat flour can do.

  Examples of processed foods mainly made from rice flour obtained from glutinous rice, which are targets obtained from the premix powder of the present invention, include bread, noodles and confectionery. In the definition of these processed foods, it will generally be required to use flour, but in the present invention, flour is not used. For example, “Udon” is defined as the thickest noodle made from wheat flour (“Cooking Science Dictionary”, edited by Yakuhin Yakuhin Publishing Co., Ltd., Tomomi Kawano, page 52) In this invention, what is manufactured by the means mentioned later using only rice flour as a flour without using wheat flour is also included in “Udon”. Specifically, examples of bread include bread such as white bread, sweet bread, sour bread, crust bread, clammy bread, rich bread, lean bread, table bread and pastry, but are not limited to these breads. Absent. As bread, bread is preferable. Examples of noodles include, but are not limited to, noodles such as udon, hiyagigi, somen, Chinese noodles and macaroni spaghetti. As the noodles, udon is preferable. Furthermore, as confectionery, sponge cakes (such as sponge cake and roll cake), butter cakes (such as butter cake and pound cake), pies (such as large pie, small pie, and tart), pastes (puff cream and eclairs) ), Cookie biscuits (such as crackers and rusks), castella, donuts, wafers, karinto, bolo and waffles, but are not limited to these. Cookies and biscuits are preferred as the confectionery.

  In the present invention, because the purpose is to produce a processed food that can be eaten by a patient with flour allergy, the premix powder is substantially free of protein gluten that is considered to be a causative agent of flour allergy. Assuming That is, any type of wheat flour, such as strong flour, medium flour, and weak flour, can produce gluten by the hydration / kneading treatment, and thus is not substantially used in the present invention. Also, gluten itself is not substantially used as an additive. In addition, “substantially gluten-free” means that flour that can produce gluten or gluten itself is not actively added, and gluten derived therefrom is not contained, However, it does not exclude the inclusion of a very small amount of gluten that does not cause problems. However, in the present invention, it is preferable that the processed food to be obtained does not contain any gluten in consideration of the possibility of onset of wheat allergy patients and a sense of security at the time of eating, so the premix does not contain gluten. It is good. On the other hand, when targeting consumers other than allergy patients with flour, for example, a flavor peculiar to flour can be added by adding gluten in an amount of 10 parts by mass or less to 100 parts by mass of rice flour. .

  On the other hand, when manufacturing the processed food of this invention, rice flour is used as a main raw material. Here, rice is generally classified into either sticky rice or sticky rice depending on the molecular structure of the starch. For example, the starchy rice starch has an amylose content of only about 17% consisting of only α-1,4 bonds of glucose. It is said that it consists of a mixture of about 83% amylopectin with α-1,6 linkage branches, and glutinous rice starch is said to consist almost exclusively of the amylopectin component of the branched molecule. In the present invention, it is essential to use rice flour obtained from glutinous rice instead of glutinous rice. This does not exclude the use of rice flour obtained from glutinous rice as a further component in addition to rice flour obtained from glutinous rice. The present invention is advantageous in that not only new rice but also so-called old rice can be used as the rice.

1st aspect of this invention is the premix flour for manufacturing the bread which uses the rice flour obtained from the sticky rice as a main raw material. The premixed powder in the first aspect is characterized by containing a specific particle size of pregelatinized rice powder and a specific particle size of non-pregelatinized rice powder in a specific ratio.
Specifically, in the premix powder of the first aspect, the particle size of the pregelatinized rice powder is 100 to 600 mesh, preferably 130 to 300 mesh, more preferably 140 to 250 mesh, and still more preferably 150 to 250 mesh, For example, the particle size of the non-pregelatinized rice flour is 100 to 600 mesh, preferably 130 to 300 mesh, more preferably 140 to 250 mesh, still more preferably 150 to 250 mesh, such as 150 or 250 mesh. is there. The same particle size is preferred, but not limited thereto. Moreover, these ratios, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, the pregelatinized rice flour is 4-9 parts by mass, preferably 6-8 parts by mass, for example 7 parts by mass, The rice flour is 91 to 96 parts by mass, preferably 92 to 94 parts by mass, for example 93 parts by mass.
In the first aspect, the pregelatinized rice flour can be used without particular limitation as long as it is within the above particle size range. For example, as the pregelatinized rice flour that can be used in the first aspect of the present invention, non-pregelatinized rice flour is mixed with an appropriate amount of water, and this is heated, for example, at about 100 ° C. for several minutes, and then, for example, A product obtained by drying at about 190 ° C. for 20 minutes and, if necessary, pulverizing within the above particle size range can be used. Alternatively, as the pregelatinized rice flour, it is also possible to use a rice grain that has been steamed with, for example, about 100 ° C. water vapor and then gelatinized, then dried, for example, at about 190 ° C. for 20 minutes, and pulverized within the above particle size range .
On the other hand, non-pregelatinized rice flour can be used without particular limitation as long as it is in the above particle size range, but is preferably not heated at a temperature exceeding 60 ° C., more preferably completely unheated. It is good to do. In particular, in the case of using such non-α-modified rice flour, the pulverization step for converting the glutinous rice (grain) into rice flour is preferably performed at 60 ° C. or less, more preferably in a completely unheated state. Will be needed.

In addition, the premix powder of the first aspect of the present invention may contain yeast and optionally a seasoning such as sugar and salt. The yeast is not particularly limited as long as it is usually used in the production of bread, and the addition amount is preferably 1 to 8 parts by mass, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, More preferably, it is 2-6 mass parts. In the present invention, the seasoning is not an essential component, but it can be added as appropriate in consideration of the taste required for bread. When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, the sugar is The salt may be added at 1 to 10 parts by mass, more preferably 5 to 8 parts by mass, and the salt is preferably added at 0.1 to 4 parts by mass, more preferably 1 to 3 parts by mass. it can. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example. The premix powder is a powder as a whole, and it is preferable that all the components described above are uniformly dispersed. This is the same also about the 2nd and 3rd aspect mentioned later.
In the present invention, for example, 90 to 105 parts by mass, preferably 94 to 98 parts by mass of water is added to 100 parts by mass of rice flour to the premix powder of the first aspect to obtain a bread dough material. it can.

The bread dough material thus obtained can be made into bread by a conventional method. For example, bread can be made by performing first kneading-bench time-second kneading-fermentation-baking in the order described. Such process conditions can be set as appropriate. For example, these conditions can be set in a computer built in the home bakery. Here, it is preferable that the first kneading and the second kneading are performed using a shearing stress at the stirring blade. The first kneading conditions can be, for example, normal temperature and 5 to 25 minutes. Bench time conditions can be 1 to 10 minutes at room temperature, for example. The second kneading can be performed at room temperature for 1 to 7 minutes, for example. Fermentation can be 10-60 minutes at 25-45 ° C, or 20-40 minutes at 35-40 ° C. The baking can be appropriately determined in consideration of the structure of the home bakery, the oven structure, the electricity of the heating source, the type of oil, gas, the bread dough composition, the baking amount, etc., for example, at 180 to 200 ° C. for 40 to 55 minutes. It can be.
After baking, the bread is cooled by, for example, natural cooling, and sliced, packaged and boxed as necessary.
Further, the size and shape of the home bakery that can be used in the present invention are not particularly limited. For example, ordinary home bakery for home use such as Sanyo Electric Co., Ltd., Toshiba Co., Ltd., and Zoji India Maho Bin Co., Ltd. Various home bakery made of can be used.

The second aspect of the present invention is a premix powder for producing noodles using rice flour obtained from sticky rice as a main raw material. The premix powder in the second aspect is characterized by containing a combination of pregelatinized rice flour, non-pregelatinized rice flour and a thickener at a specific ratio. Specifically, the premix powder of the second aspect is 8 to 20 parts by mass, preferably 8 to 12 parts by mass, more preferably 8 to 12 parts by mass, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass. 9-11 parts by weight, 80-92 parts by weight of non-pregelatinized rice flour, preferably 88-92 parts by weight, more preferably 89-91 parts by weight, and thickener 0.8-2.5 parts by weight, preferably 0 0.8 to 1.2 parts by mass, more preferably 0.9 to 1.1 parts by mass.
In the second aspect, as the pregelatinized rice flour and the non-pregelatinized rice flour, the particle size thereof is not particularly limited, and various types can be used. For example, both particle size ranges may be 120-800 mesh. The same particle size is preferred, but not limited thereto. Moreover, the pregelatinization conditions of pregelatinized rice flour can be the same as those described in the first embodiment, for example. The non-α-modified rice flour may be either heated or not heated in the pulverization process, but when heated, for example, the α Make sure that it does not occur.
On the other hand, as the thickener, for example, a thickening polysaccharide is preferable. Examples of the thickening polysaccharide include xanthan gum, guar gum, pectin, locust bean gum and the like. Among these, xanthan gum and guar gum are preferable. A mixture of these thickening polysaccharides may also be used.
In the present invention, the premix of the second aspect is, for example, 45 to 70 parts by mass, preferably 55 to 65 parts by mass of water, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, It can be a noodle dough material. In the present invention, the seasoning is not an essential component, but can be appropriately added in consideration of the type of noodles and the required taste. Moreover, in the case of Chinese noodles, food additives for making an alkali flavor can be used. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example.

The noodle dough material thus obtained can be made into noodles by a conventional method. For example, the noodle dough material is first mixed and kneaded, which can be performed using, for example, a vertical mixer. The noodle dough thus obtained is subjected to a noodle making process. Examples of such a noodle making method include a wire-cutting method that presses and extends into a flat shape, a twist-drawing method that is a drawing method, and an extrusion method that extrudes from a die having a hole. These methods can be appropriately determined depending on the type of processed food to be obtained. For example, in the case of udon, a wire cutting method can be used, and in the case of Chinese noodles, a twisting method can be used.・ In the case of spaghetti, it is better to use the extrusion method.
Moreover, aging can be performed according to a conventional method after noodle making processing. The obtained noodles are preferably packaged or filled into a plastic container. By filling the plastic container, destruction due to external pressure can be prevented.

The third aspect of the present invention is a premix powder for producing confectionery using rice flour obtained from sticky rice as a main ingredient. The premix powder in the third aspect is characterized by containing a combination of pregelatinized rice powder and non-pregelatinized rice powder at a specific ratio. Specifically, the premixed powder of the third aspect is 5-9 parts by mass of pregelatinized rice flour, preferably 6-8 parts by mass, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, non-alphanated. It contains 91 to 95 parts by mass of rice flour, preferably 92 to 94 parts by mass.
In the second aspect, as the pregelatinized rice flour and the non-pregelatinized rice flour, the particle size thereof is not particularly limited, and various types can be used. For example, both particle size ranges may be 120-800 mesh. The same particle size is preferred, but not limited thereto. Moreover, the pregelatinization conditions of pregelatinized rice flour can be the same as those described in the first embodiment, for example. The non-α-modified rice flour may be either heated or not heated in the pulverization process, but when heated, for example, the α Make sure that it does not occur.
Moreover, additives, such as sugar, can be mixed previously with the premix powder of this invention. These additives can be appropriately determined in the amount and composition of ingredients in consideration of the type of confectionery to be obtained and the required taste. In addition, when these additives are mixed beforehand, it is preferable to make it a dry state and to improve the preservability of the premix powder. Alternatively, the additive may be added to the premix powder just before the confectionery is produced to produce the dough. In the present invention, in addition to the above components, as other additives, for example, preservatives, coloring agents and the like can be included.
For example, in the manufacture of cookies included in confectionery, when the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 30 to 45 parts by mass of butter and 15 to 30 parts by mass of egg are added to and mixed with the premixed powder. And it can carry out by setting it as the confectionery dough and baking this. The baking temperature can be appropriately determined in consideration of the oven structure, the electricity of the heating source, the type of oil and gas, the composition of the cake dough, the amount of baking, etc. For example, in the case of cookies, it is 15 minutes at 200 ° C. It can be.

Example 1: Manufacture of bread Bread 23 g of pregelatinized rice flour (particle size 150 mesh) from Niigata Flour Milling Co., Ltd., 310 g of non-α rice flour (particle size 250 mesh, non-heated) manufactured by Niigata Seiko Co., Ltd., 13 g of yeast, sugar 25 g and 6 g of salt were mixed to produce 377 g of premix powder. In addition, non-alpha-ized rice flour is not heated during pulverization.
377 g of the premix powder was charged into a home bakery equipped with stirring blades along with 320 g of water. The computer built in the home bakery includes a first kneading (15 minutes) using a shearing force by a stirring blade-a bench time (5 minutes)-a second kneading (3 minutes) using a shearing stress by a stirring blade-fermentation (25 ° C 25 minutes) -calcination (190 ° C., 45 minutes) was set to be performed in the order described. After all the steps set for the home bakery were completed, bread was obtained.
When the above bread was sliced and eaten, it had a completely different flavor from wheat flour, specifically the sweetness peculiar to rice, and was the same as the bread obtained when flour (gluten) was used as the main ingredient There was also a feeling of plumpness, a feeling of stickiness, and both flavor and texture were good. Furthermore, there was very little powdery “bread residue” floating on the surface of the bread, and the product was excellent in appearance and quality.

Example 2 Production of Noodles (Udon) 100 g of pregelatinized rice flour (particle size: 150 mesh) obtained from Niigata Flour Milling Co., Ltd. was mixed with 900 g of non-alphanized rice flour (particle size: 250 mesh) manufactured by Niigata Seiyaku and 10 g of xanthan gum. 1010 g of premix powder was manufactured.
1010 g of the above premix powder was mixed and kneaded with 600 g of water by a mixer to produce 1610 g of noodle dough having viscoelasticity.
The noodle dough was passed through a noodle making machine to obtain udon with a diameter of 0.3 cm.
The udon obtained in this way has a completely different flavor from wheat flour, specifically the sweetness peculiar to rice, and is similar to the udon obtained when wheat flour (gluten) is used as the main ingredient. It had a feeling of stiffness and stiffness.

Example 3: Manufacture of confectionery (cookies) 28 g of pregelatinized rice flour (particle size 150 mesh) obtained from Niigata Flour and 372 g of non-alphanized rice flour (particle size 250 mesh, non-heated) made of Niigata Flour and 140 g of sugar were mixed. As a result, 540 g of premix powder was obtained.
540 g of the premix powder was lightly mixed with 200 g of butter and 120 g of eggs (whole egg) to produce a cookie dough.
The cookie dough was molded and arranged on a top plate, and baked in an oven at 200 ° C. for 15 minutes to obtain a cookie.
The cookies thus obtained had a more refreshing feel than flour and made delicious cookies.

Claims (3)

It is a premix powder for producing bread made mainly from rice flour obtained from glutinous rice,
When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, it contains 4 to 8 parts by mass of pregelatinized rice flour having a particle size of 100 to 600 mesh and 92 to 96 parts by mass of non-alphanized rice flour having a particle size of 100 to 600 mesh. And a premix powder characterized by being substantially free of gluten. It is a premix powder for producing noodles made mainly from rice flour obtained from glutinous rice,
When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, it contains 8 to 20 parts by mass of pregelatinized rice flour, 80 to 92 parts by mass of non-alphanated rice flour, and 0.8 to 2.5 parts by mass of a thickener. And a premix powder characterized by being substantially free of gluten. It is a premix powder for producing confectionery made mainly from rice flour obtained from glutinous rice,
When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, it contains 4 to 10 parts by mass of pregelatinized rice flour, 90 to 96 parts by mass of non-alphanated rice flour, and is substantially free of gluten. Premix powder.