PROBLEM TO BE SOLVED: To provide a quality improvement agent for noodles used by being struck to the surfaces of noodles, excellent in the improvement effect of the loosening properties of noodles and also reduced in influence on flavor.SOLUTION: Provided is a quality improvement agent comprising: (a) processed starch whose viscosity in a 10 mass% aqueous solution is 100 mPa s； and (b) glycerine fatty acid ester.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】麺の表面に付着させて用いる麺用品質改良剤であって、麺のほぐれ性の改良効果に優れ、かつ、風味への影響の少ない麺用品質改良剤を提供する。【解決手段】（ａ）１０質量％水溶液における粘度が１００ｍＰａ・ｓ以下である加工澱粉及び（ｂ）グリセリン脂肪酸エステルを含有する麺用品質改良剤。【選択図】 なし
