To provide a modifier for a rice cake dough which improves peeling property to a packaging material or attached material without impairing the rich moist feeling which is the original texture of the rice cake dough and the flavor derived from the ingredients of the rice cake dough and an improvement for the rice cake dough Provide mochi dough using agent.SOLUTION: The improving agent for use for improving peeling property while maintaining a rich mochi feeling of a rice cake cloth containing a starch decomposition product having a molecular weight of 5,000 to 900,000. A method for producing a mochi dough comprising obtaining a mochi dough by subjecting a mochi dough raw material containing a decomposed matter containing a decomposed matter having a molecular weight in the range of 5,000 to 900,000 to a step including steaming treatment. Adding a decomposition product containing a starch decomposition product having a molecular weight in the range of 5,000 to 900,000 to a mochi dough, and then subjecting the rice cake material to steaming treatment.Selection drawing None【課題】餅生地の本来の食感であるもちもち感や餅生地の原料に由来する風味を損なうことなく、包装材料または付着材料に対する剥がれ性を改良する餅生地用改良剤及びその餅生地用改良剤を用いた餅生地を提供する。【解決手段】分子量が５，０００～９００，０００の範囲である澱粉分解物を含有する、餅生地のもちもち感を維持しつつ、剥がれ性を改良するために用いるための改良剤。分子量が５，０００～９００，０００の範囲である澱粉分解物を含む分解物を含有する餅生地原料を蒸煮処理を含む工程に供して餅生地を得ることを含む、餅生地の製造方法。餅生地に分子量が５，０００～９００，０００の範囲である澱粉分解物を含む分解物を添加し、次いで、蒸煮処理に付すことを含む、餅生地の製造方法。【選択図】なし
