Being production manner of the starchy gel content food, treating with the enzyme the starch granule in the temperature below approximately 70 above approximately 10 , the process which obtains the enzyme treatment starch Mixing with the food material and the said enzyme treatment starch and the water, the process which obtains the blend Heating the said blend, the process which the said enzyme treatment starch in the said blend gelatinization is done And cooling the blend which includes the enzyme treatment starch which the said gelatinization is done gelling, it includes the process which obtains the starchy gel content food, the said enzyme, amirogurukoshidaze, isoamiraze and gurukoshidaze, is chosen from the amylase which possesses the property which improves the gel organization potency of the starch and the group which consists of the cyclodextringlucanotransferase, manner is offered.澱粉ゲル含有食品の製造方法であって、澱粉粒を約10℃以上約70℃以下の温度において酵素で処理して酵素処理澱粉を得る工程;食品材料と該酵素処理澱粉と水とを混合して混合物を得る工程;該混合物を加熱して該混合物中の該酵素処理澱粉を糊化する工程;および該糊化した酵素処理澱粉を含む混合物を冷却してゲル化させて澱粉ゲル含有食品を得る工程を包含し、該酵素が、アミログルコシダーゼ、イソアミラーゼ、α-グルコシダーゼ、澱粉のゲル形成能を向上させる特性を有するα-アミラーゼおよびサイクロデキストリングルカノトランスフェラーゼからなる群より選択される、方法が提供される。
