PROBLEM TO BE SOLVED: To provide a gelling agent that can easily give a gelling property to food and drink containing starch, capable of easily gelling the food and drink containing starch, specifically by being mixed with the food and drink at a temperature in a range of 0 to 70°C and being agitated at a rotation rate of at least 4,000 rpm in the presence of water, without additionally requiring heating and cooling processes.SOLUTION: A gelling agent containing following (1) to (3) as essential ingredients, is used. More preferably, (4) gum ghatti and/or gum Arabic are used together. (1) is xanthan gum, (2) is glucomannan and/or locust bean gum, and (3) is gellan gum of a native-type and/or tamarind seed gum.
