PROBLEM TO BE SOLVED: To provide a method for producing a gelatinous food having an inner layer 2 inside an outer layer 1.SOLUTION: The method for producing the gelatinous food includes: a step for loading a raw-material liquid for the outer layer which contains a gelation agent, calcium and a thickening agent into a container and a step for loading a raw-material liquid for the inner layer which contains a gelation agent and whose pH is 5.0 or lower into the container thereafter. The gelation agent in the raw-material liquid for the outer layer contains agar and/or gelatin, and the gelation agent in the raw-material liquid for the inner layer contains low methoxyl pectin. In the method, the gelatinous food satisfies the following condition: 1.0&ledR&le1.5 0.012&ledR-dM&le0.024 100&levR&le400 and 1,000&levM&le3,000, wherein the specific gravity of the raw-material liquid for the inner layer at 20°C is dR and the specific gravity of the raw-material liquid for the inner layer is dM and the viscosity of the raw-material liquid for the outer layer at the temperature when loaded is vR [unit:mPa s] and the viscosity of the raw-material liquid for the inner layer at the temperature when loaded is vM [unit:mPa s].COPYRIGHT: (C)2012,JPO&INPIT【課題】外層部1の内方に内層部2を有するゲル状食品を製造する方法を提供する。【解決手段】ゲル化剤、カルシウム、及び増粘剤を含む外層用原料液を容器内に充填し、次いで、ゲル化剤を含み、pHが5.0以下である内層用原料液を該容器内に充填する工程を有し、外層用原料液のゲル化剤が、寒天および/またはゼラチンを含み、内層用原料液のゲル化剤が、ローメトキシルペクチンを含み、20℃における、外層用原料液の比重をdR、内層用原料液の比重をdMとし、充填時の温度における外層用原料液の粘度をvR[単位:mPa・s]、充填時の温度における内層用原料液の粘度をvM[単位:mPa・s]とするとき、次の条件を満たすゲル状食品の製造方法。1.0≦dR≦1.5、0.012≦dR-dM≦0.024、100≦vR≦400、かつ1000≦vM≦3000。【選択図】図2
