PROBLEM TO BE SOLVED: To provide an acidic gelatinous food product for topping in which a part is taken off from the water, having suppressed animal smell characteristic of collagen and also having no damaging of the flavor characteristic of food by blending collagen peptide with the specified average molecular weight and also by blending hyaluronic acid and sodium each by a trace amount.SOLUTION: The acidic gelatinous food product for topping is blended at least one kind of gelling agent selected from agar, gellan gum, carrageenan, locust bean gum and gelatin, and collagen peptide, has a pH of 3.5 to 4.5, and is obtained in such a manner that a part is taken off from the water. The food product is characterized in that the average molecular weight of the collagen peptide is 2,000 to 8,000, hyaluronic acid is blended by 0.001 to 0.1%, and also, sodium is blended by 0.001 to 0.06%.COPYRIGHT: (C)2014,JPO&INPIT【課題】一部離水している酸性ゲル状食品において、特定平均分子量のコラーゲンペプチドを配合し、かつ、ヒアルロン酸とナトリウムとを各微量ずつ配合することで、コラーゲン特有の獣臭を抑制し、かつ料理本来の風味を損ねないトッピング用酸性ゲル状食品を提供する。【解決手段】寒天、ジェランガム、カラギーナン、ローカストビーンガム、ゼラチンからなるゲル化剤のうち少なくとも1種と、コラーゲンペプチドとを配合し、pH3.5~4.5であり、一部離水してなる酸性ゲル状食品において、コラーゲンペプチドの平均分子量が2000~8000であり、ヒアルロン酸を0.001~0.1%配合し、かつ、ナトリウムを0.001~0.06%配合することを特徴とするトッピング用酸性ゲル状食品。【選択図】なし
