PROBLEM TO BE SOLVED: To provide a method for producing gelatinous food product in which the dissolution of gelator into water can be carried out at a low temperature of 15 to 50°C and in which the gelation can be carried out by cooling process such that there is no need of managing the time of dissolving gelator into water.SOLUTION: Provided is a method for producing gelatinous food product including a dissolution and dispersion process for mixing a gelatinous food product raw material into water and agitating the same at 15 to 50°C to produce a gelatinous food product raw material mixture, and a cooling process for cooling said gelatinous food product raw material mixture at 0 to 15°C to produce a gelatinous food product, and the method is characterized in that, in the dissolution and dispersion process, κ carrageenan consisting mainly of a potassium type, and sodium salt (A) are mixed as the gelator, and the mixed amount of the κ carrageenan consisting mainly of a potassium type relative to the total of the gelatinous food product raw material and water is 0.4 to 2.0 mass%, and the mixed amount of the sodium salt (A) relative to the total of the gelatinous food product raw material and water is 0.05 to 1.0 mass%.COPYRIGHT: (C)2016,JPO&INPIT【解決課題】ゲル化剤の水への溶解を15~50℃の低温で行え、且つ、冷却工程によってゲル化させて、ゲル化剤の水への溶解時間を管理する必要がないゲル状食品の製造方法を提供すること。【解決手段】ゲル状食品原料を、水に混合し15~50℃で撹拌して、ゲル状食品原料混合物を得る溶解分散工程と、該ゲル状食品原料混合物を、0~15℃で冷却して、ゲル状食品を得る冷却工程と、を有するゲル状食品の製造方法であり、該溶解分散工程において、ゲル化剤として、カリウム型を主とするκカラギナンと、ナトリウム塩(A)と、を混合し、該カリウム型を主とするκカラギナンの混合量が、該ゲル状食品原料及び水の合計に対し、0.4~2.0質量%であり、該ナトリウム塩(A)の混合量が、該ゲル状食品原料及び水の合計に対し、0.05~1.0質量%であること、を特徴とするゲル状食品の製造方法。【選択図】なし
