PROBLEM TO BE SOLVED: To provide, in regard to a pasta that is once heat-cooked and made pre-gelatinized and then eaten by again heat-treating at the time of eating, a pasta in which, even by the re-heating at the time of eating, the decrease in the eat-texture is significantly suppressed, and to provide a pasta noodle quality improver useful for the production of said pasta.SOLUTION: Provided is a pasta formulated with a pasta noodle quality improver containing a thickener that comprises alginic acid propylene glycol ester, xanthan gum and locust bean gum, and which is, after pre-gelatinization treatment and heat-sterilization treatment, to be again heat-treated at the time of eating.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】一旦加熱調理してα化された後、喫食時に再び加熱処理して食されるパスタに関して、喫食時の再加熱によっても食感の低下が有意に抑制されてなるパスタ、当該パスタの製造に有用なパスタ用麺質改良剤を提供する。【解決手段】アルギン酸プロピレングリコールエステル、キサンタンガム、及びローカストビーンガムからなる増粘剤を含有するパスタ用麺質改良剤を配合したパスタであって、α化処理及び加熱殺菌処理された後、喫食時に再び加熱処理が施されるものである、上記パスタ。【選択図】なし
