PROBLEM TO BE SOLVED: To provide a quality modifier agent for a spring roll wrapper, with which, when added to the spring roll wrapper, the dough is less likely to be roughened, when a spring roll using the spring roll wrapper is fried in oil, the spring roll wrapper is provided with hard and crunchy taste, and even after a long period of time from the frying, such taste may be maintained.SOLUTION: There is provided a quality modifier agent for a spring roll wrapper, which contains an active ingredient of glycerin fatty acid ester or polyglycerin fatty acid ester which is a powder having an average particle diameter of less than 350 μm, and has 80% by mass or more of content of saturated fatty acids having 18 or more carbon atoms in 100% by mass of constituent fatty acid.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】春巻きの皮に添加した際に生地の荒れが生じにくく、且つ、該春巻きの皮を使用した春巻きを油ちょうした際、該春巻きの皮に硬く、歯ごたえの強いバリバリとした食感を付与することができると共に、油ちょうから長時間経過してもその食感を維持することができる春巻きの皮用品質改良剤の提供。【解決手段】平均粒子径３５０μｍ未満の粉末状であり、構成脂肪酸１００質量％中、炭素数１８以上の飽和脂肪酸の含有量が８０質量％以上であるグリセリン脂肪酸エステル又はポリグリセリン脂肪酸エステルを有効成分とする春巻きの皮用品質改良剤。【選択図】なし
