PROBLEM TO BE SOLVED: To provide a quality modification method of a cereal powder for cooked noodle capable of suppressing reduction of texture of a cooked noodle, and enhancing texture when time passes from boiling to taking, and the cereal powder for cooked noodle obtained by the method, and cooked noodle cocked by using the cereal powder.SOLUTION: A quality modification of a cereal powder for cooked noodle is conducted by a method including contacting overheated steam in a range of 180°C to 300°C with cereal and then pulverizing the same. The cereal may be one treated by water. The contact with the overheated steam is preferably conducted by passing the cereal in a tube in which a jet flow of the overheated steam is flowed, time for contacting the overheated steam and the cereal is preferably in a range of 5 sec. or less by adjusting length of the tube and pressure of the jet flow passing in the tube.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】茹でてから喫食するまでに時間が経過する場合であっても調理麺の食感の低下の抑制又は食感を向上させることができる調理麺用穀物粉の品質改質方法、その方法で得られた調理麺用穀物粉及びその穀物粉を用いて調理された調理麺を提供する。【解決手段】穀物に180℃以上300℃以下の範囲内の過熱水蒸気を接触させ、その後に粉砕する方法によって、調理麺用穀物粉の品質改質を行う。この穀物は、水で処理したものであってもよい。過熱水蒸気の接触は、過熱水蒸気の噴流を流した管の中を穀物を通過させて行うことが好ましく、その過熱水蒸気と穀物とを接触させる時間は、管の長さと、管内を流す噴流の圧力とで調整して5秒以下の範囲とすることが好ましい。【選択図】なし
