PROBLEM TO BE SOLVED: To manufacture an air bubble-containing gelatinous food capable of providing low viscosity and refreshing taste, having light flavor and texture with air bubble sufficiently contained, excellent in stability of the air bubble and hardly generating syneresis.SOLUTION: An air bubble-containing gelatinous product containing water, a flavor component, frother and thickeners as raw materials and having pH of 6.2 or less and the soluble solid component of 10 to 35 mass% is manufactured. The all raw materials are divided into a first composition and a second composition and the mass ratio of the first composition:the second composition is set at 10:90 to 70:30. The first composition contains the frother, the second composition contains the flavor component, and both have viscosity (10°C) of 350 to 3000 mPa s. One of the first composition and the second composition contains calcium and other has pH of 5.5 or less and contains low methoxyl pectine and the first composition is mixed with the second composition after including air bubble so that over-running is 100 to 300%.COPYRIGHT: (C)2015,JPO&INPIT【課題】付着性が低くてさっぱりとした口当たりが得られ、気泡を十分に含有して軽い風味および食感を有し、気泡の安定性に優れて離水が生じ難い気泡含有ゲル状食品を製造する。【解決手段】原料に水と、風味成分と、起泡剤と、増粘剤類とを含み、pHが6.2以下、可溶性固形分が10~35質量%である気泡含有ゲル状物を製造する。全原料を第1の組成物と第2の組成物とに分け、第1の組成物:第2の組成物の質量比を10:90~70:30とする。第1の組成物は起泡剤を含み、第2の組成物は風味成分を含み、いずれも粘度(10℃)が350~3000mPa・sである。第1の組成物または第2の組成物のいずれか一方にカルシウムを含有させ、他方をpH5.5以下とするとともに、ローメトキシルペクチンを含有させ、第1の組成物に、オーバーランが100~300%となるように気泡を含有させた後、第2の組成物と混合する。【選択図】 図1
