PROBLEM TO BE SOLVED: To provide a new composition useful as a noodle quality improving agent for improving palate feeling of noodles and to provide a method for producing the same.SOLUTION: The invention relates to the composition comprising 9-99.9 mass% of &beta-1,3-1,4-glucan and 0.1-50 mass% of arabinoxylan. The invention relates to the method for producing the composition comprising a process A milling barley containing at least 50 mass% of endosperm part into particles having &le10 vol.% of particles having &ge500 &mum of average particle size and 30-95 vol.% of particles having &le40 &mum of average particle size, and a process B fractionating the milled product of the process A to obtain fraction containing &ge80 vol.% of particles having 50-500 &mum of the average particle size.COPYRIGHT: (C)2007,JPO&INPIT【課題】麺類の食感を改良する麺質改良剤として有用な新規組成物及びその製造方法を提供すること。【解決手段】β-1,3-1,4-グルカンを9~99.9質量%及びアラビノキシランを0.1~50質量%含有する組成物。及び、少なくとも胚乳部分を50質量%以上含む大麦を、粒子径500μm以上の粒子が10体積%以下且つ粒子径40μm以下の粒子が30~95体積%となるように粉砕する工程A、及び該工程Aで得られた粉砕物から粒子径50~500μmの粒子が80体積%以上の画分を得る工程B、を有することを特徴とする上記組成物を製造する方法。【選択図】なし
