PROBLEM TO BE SOLVED: To provide a stability or boiling time modifier for noodles in which boiling time reduction and stability are improved, and further taste and texture are not damaged only by being blended in precursor powder a food product including the modifier and a production method of the same.SOLUTION: There are a stability or boiling time modifier for noodles including sweet potato starch having a low temperature gelatinization characteristic in which gelatinization initiation temperature is at most 77°C as an active ingredient, and a production method of noodles using the same.COPYRIGHT: (C)2014,JPO&INPIT【課題】麺類に使用する原料粉に配合するだけで茹で上がり時間短縮や復元性が改良され、しかも食味、食感を損わない麺類用復元又は茹で時間改良剤、該改良剤を含む食品及びその製造方法を提供する【解決手段】糊化開始温度が77℃以下の低温糊化特性を有する甘藷澱粉を有効成分とする麺類用復元性又は茹で上り時間改良剤、並びにこれを用いる麺類の製造方法により、上記課題が解決される。【選択図】なし
