PROBLEM TO BE SOLVED: To provide a flavor improving agent of Chinese noodle capable of retaining flavor of the Chinese noodle in a manufacturing process, during distribution or storage and capable of providing Chinese noodle with good flavor only by adding the same to a noodle making raw material containing grain flours mainly containing wheat flour during manufacturing the Chinese noodle, and a manufacturing method of the Chinese noodle and a flavor improving method of the Chinese noodle.SOLUTION: There are provided a flavor improving agent of Chinese noodle containing water soluble protein derived from grain flour and/or peptide derived from grain flour as active ingredients, a manufacturing method of the Chinese noodle using the flavor improving agent and a flavor improving method of the Chinese noodle.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】中華麺の製造時に、小麦粉を主体とする穀粉類を含む製麺原料に添加するだけで、製造工程や、流通又は保存中も中華麺の風味を保持させることができ、良好な風味の中華麺を提供することができる中華麺の風味向上剤、並びにこれを用いる中華麺の製造方法及び中華麺の風味向上方法を提供すること。【解決手段】穀物由来の水溶性タンパク質及び/又は穀物由来のペプチドを有効成分として含有する中華麺の風味向上剤、並びに前記風味向上剤を用いる中華麺の製造方法、及び中華麺の風味向上方法である。【選択図】なし
