PROBLEM TO BE SOLVED: To prevent a gel-like food made up of a konjac paste and a gelling property protein from exhibiting a phenomenon where the texture becomes crumbly and the taste becomes astringent as days go by.SOLUTION: A composition ratio of the konjac paste and the gelling property protein of the gel-like food is 20-80% of the konjac paste to 80-20% of the gelling property protein, and the pH of the gel-like food is controlled at 7.8-10.8. By adding a polymeric polysaccharide and/or using radical water generated by adding chlorine to water as swelling water for konjac flour, the expression of the phenomenon where the texture of the product becomes crumbly and the taste becomes astringent as days go by is made to be slowed down dramatically, thus lengthening the expiration date of the product to a large extent.COPYRIGHT: (C)2013,JPO&INPIT【課題】コンニャク糊とゲル化性たんぱく質よりなるゲル状食品が、経日で食感がぼそつき、味が収れん味を呈する現象を解決する。【解決手段】ゲル状食品のコンニャク糊とゲル化性たんぱく質の構成割合で、コンニャク糊を20以上~80以下に対し、ゲル化性たんぱく質を80以下~20以上とし、pHを7.8から10.8の間にコントロールして高分子多糖類を添加するか、又は/及び水に塩素を添加して生成したラジカル水をコンニャク粉の膨潤水に使用すると、製品は経日で食感がぼそつく、味が収れん味を呈する現象の発現が著しく遅くなるので、賞味期限が大幅に延長できる。【選択図】なし
