This invention provides a gelling agent that enables a jelly-like food produced with the use of a vegetable- or fruit-derived food material that has been subjected to treatment with a plant-tissue macerating enzyme to maintain a desirable texture and maintain a gelatinized condition when it is distributed at room temperature. Such gelling agent comprises at least one member selected from the group 10 consisting of κ-type carragheenan, ι-type carragheenan, gellan gum, and xanthan gum, which is not inhibited from forming a gel by at least one type of enzyme selected from the group consisting of cellulase, pectinase, and hemicellulase.
