PROBLEM TO BE SOLVED: To provide a texture modifier of frozen cooked noodles capable of modifying texture of the frozen cooked noodles deteriorated by refrigeration storage or heat cooking after storage, or texture deteriorated with time after cooking even without using an additive such as processed starch, thickening polysaccharide or the like, and a manufacturing method of frozen cooked noodles having modified texture and a texture modification method of frozen cooked noodles using the same.SOLUTION: The above described problem is solved by a texture modifier of frozen cooked noodles, obtained by heat treating a vegetable raw material with superheated steam and pasting the same, adding a catabolic enzyme of a cell component to the paste, and reacting them at a temperature of less than 20°C.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】加工澱粉や増粘多糖類等の添加物を使用しなくとも、冷凍調理麺の冷凍保存や保存後の加熱調理による劣化した食感、また調理後継時的に劣化する食感を改良することが出来る、冷凍調理麺の食感改良剤、それを用いた食感が改良された冷凍調理麺の製造方法及び冷凍調理麺の食感改良方法を提供する。【解決手段】上記課題は野菜原料を過熱水蒸気により加熱処理してペースト化し、前記ペーストに細胞成分の分解酵素を添加し、20℃未満の温度で反応させることにより得られる冷凍調理麺の食感改良剤により解決される。【選択図】なし
