To provide a texture modifier of noodle capable of modifying deteriorated texture by refrigeration storage after cooking or heat cooling after storage or modifying deteriorated texture with time after cooking even without using an additive such as processed starch or a thickening polysaccharide, a manufacturing method of noodle with modified texture and a texture modification method of noodle using the same.SOLUTION: There are provided a texture modifier of noodle obtained by heat treating and pasting vegetable raw materials with an over heated steam, adding a degrading enzyme of a cell component to the paste, and reacting the same at a temperature of less than 20°C, a manufacturing method of noodle with modified texture and a texture modification method of noodle using the same. There is provided a texture modifier, in which the over heated steam temperature t°C is 100°C<；t<；200°C, the degrading enzyme of the cell component is selected from cellulase, hemicellulase, amylase, protease and lipase. There is provided a texture modification method of noodle including making noodle by using the texture modifier of 0.9 to 12 pts.mass based on 100 pts.mass of grain flour.SELECTED DRAWING: None【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、調理後の冷蔵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、麺類の食感改良剤、それを用いた食感が改良された麺類の製造方法及び麺類の食感改良方法の提供。【解決手段】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麺類の食感改良剤、それを用いた食感が改良された麺類の製造方法及び麺類の食感改良方法。前記過熱水蒸温度ｔ℃が１００℃＜ｔ＜２００℃であり、前記細胞成分の分解酵素が、セルラーゼ、ヘミセルラーゼ、アミラーゼ、プロテアーゼ及びリパーゼから選択される、食感改良剤。穀粉１００質量部に対して、０．９～１２質量部の食感改良剤を使用して製麺する麺類の食感改良方法。【選択図】なし
