PROBLEM TO BE SOLVED: To provide a texture modifier for a noodle-like gelatinous food which substantially contains no wheat flour, and a noodle-like gelatinous food improved in texture by the same.SOLUTION: A texture modifier for a noodle-like gelatinous food contains, as active ingredients, one or more kinds of milk raw materials selected from cheese, butter, cream, condensed milk, powdered milk and casein, and common salt. The noodle-like gelatinous food contains glucomannan, thickening polysaccharide excluding glucomannan, and the texture modifier. Consequently, the noodle-like gelatinous food has color, texture, and flavor like noodles.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】小麦粉を実質的に含まない麺様ゲル状食品のための食感改良剤及びそれによって食感が改善された麺様ゲル状食品の提供。【解決手段】チーズ、バター、クリーム、練乳、粉乳、及びカゼインから選ばれる1種又は2種以上の乳原料と、食塩とを有効成分として含有する麺様ゲル状食品用の食感改良剤。また、更に、グルコマンナンと、グルコマンナン以外の増粘多糖類と、前記食感改良剤とを含有する麺様ゲル状食品。これによって、麺らしい色、食感、風味を有する麺様ゲル状食品。【選択図】なし
