PROBLEM TO BE SOLVED: To provide a new noodle-loosening agent for noodles such as boiled noodles and steamed noodles.SOLUTION: A noodle-loosening agent for noodles has as an active ingredient, vegetable protein modified by using distilled monoglyceride. In the noodle-loosening agent for noodles, the vegetable protein is gluten, and a mass ratio of gluten to distilled monoglyceride is 33:(1-40). A method for producing a distilled monoglyceride-gluten modified product includes: a step of kneading distilled monoglyceride in gluten so as to obtain a distilled monoglyceride-containing kneaded product； a step of drying the distilled monoglyceride-containing kneaded product, and a step of crushing the dried distilled monoglyceride-containing kneaded product.SELECTED DRAWING: Figure 1【課題】茹で麺、蒸し麺などの麺類の、新規なホグレ剤の提供。【解決手段】蒸留モノグリセライドを用いて改質した植物性タンパク質を有効成分とする麺類用ほぐれ剤。前記植物性タンパク質がグルテンであり、グルテン：蒸留モノグリセライドの質量比が、３３：１～４０である麺類用ホグレ剤。グルテンに蒸留モノグリセライドを練り込み、蒸留モノグリセライド含有混練物を得る工程と、該蒸留モノグリセライド含有混練物を乾燥する工程と、該乾燥した蒸留モノグリセライド含有混練物を粉砕する工程とを含む、蒸留モノグリセライド－グルテン改質物の製造方法。【選択図】図１
