QUALITY IMPROVEMENT COMPOSITION FOR NOODLES, PRODUCTION METHOD THEREOF, AND NOODLES

To provide a quality improvement composition for noodles, excellent in an improvement effect of texture and elongation at boiling of noodles.SOLUTION: A quality improvement composition for noodles is for improving texture and elongation at boiling of noodles. The quality improvement composition for noodles includes, as an active ingredient, a ground product of outer covers of cereals, partially including a portion turned into nanofibers. The ground product of outer covers of cereals preferably includes 20 mass% or more of those with grain diameter 10 μm or less in a grain size distribution and preferably includes 20 mass% or more of an edible fiber content of the outer covers of cereals.SELECTED DRAWING: Figure 3 【課題】麺類の食感や茹で伸びの改善効果に優れた麺類の品質改善用組成物を提供する。【解決手段】麺類の食感及び茹で伸びを改善するための麺類の品質改善用組成物において、穀類の外皮の粉砕物であって、一部ナノファイバー化した部分を含むものを有効成分として含有することを特徴とする麺類の品質改善用組成物を提供する。前記穀類の外皮の粉砕物は、粒度分布において、粒径１０μｍ以下のものが２０質量％以上であることが好ましく、前記穀類の外皮の食物繊維含有量が２０質量％以上であることが好ましい。【選択図】図３