PROBLEM TO BE SOLVED: To provide: a starchy gelatinizer to produce a gelatinous composition having resistance to aging, little stickiness, and crispy texture and a starchy gelatinous food product.SOLUTION: The starchy gelatinizer includes: (A) unprocessed bean starch and (B) one or more kinds of starch selected from the group consisting of (1) potato starch, tapioca starch, or waxy corn starch having the degree of swelling of 5.0 to 9.9 mL and (2) sago starch or sweet potato starch having the degree of swelling of 5.0 to 10.0 mL. A mass ratio of (A):(B) is 1:1 to 23:1. The starchy gelatinous food product has a mass ratio of (A):(B)=1:1 to 23:1 and a sum total of (A) and (B) of 6 to 10 mass% relative to the entire food product.COPYRIGHT: (C)2014,JPO&INPIT【課題】老化耐性を有し、粘りが少なく、歯切れの良い食感のゲル組成物が得られる澱粉質ゲル化剤および澱粉質ゲル状食品。【解決手段】(A)未加工豆類澱粉、および(B)(1)膨潤度が5.0~9.9mLである馬鈴薯澱粉、タピオカ澱粉もしくはワキシコーンスターチ;および、(2)膨潤度が5.0~10.0mLであるサゴ澱粉もしくは甘藷澱粉、からなる群から選ばれる1種または2種以上の澱粉を含み、その質量比が(A):(B)=1:1~23:1である澱粉質ゲル化剤、およびその質量比が(A):(B)=1:1~23:1であり、(A)と(B)の合計が食品全体の6~10質量%である澱粉質ゲル状食品。【選択図】なし
