| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a quality improving agent for noodles, capable of decreasing a change in palate feeling of noodles in a soup, and a change in palate feeling of noodles by preservation. <P>SOLUTION: This quality improving agent for noodles includes (A) component and (B) component as follows: (A) component: active gluten which contains at least one kind of an emulsifier selected from the group consisting of (i) glycerin diacetyl tartaric acid fatty acid ester, (ii) glycerol succinic acid fatty acid ester and (iii) lecithin; (B) component: Cyamoposis Gum and/or xanthan gum. <P>COPYRIGHT: (C)2010,JPO&INPIT |
