PROBLEM TO BE SOLVED: To provide a jelly agent composition which dispenses with heating and cooling for preparation of a jelly-like food product, is excellent in dispersibility when dissolved in the food product, allows the food product to be quickly converted into a gel after having been dissolved in the food product, does not excessively harden the gel with time, and does not give a foreign taste in a level causing a problem to the food product, and to provide a food product containing the jelly agent composition.SOLUTION: A jelly agent composition contains sodium alginate, calcium carbonate, citric acid and sodium hydrogen carbonate, where when the content of the sodium alginate is 1, a content of the calcium carbonate is 0.15-0.50, a content of the citric acid (in terms of anhydride) is 0.09-0.29, and a content of the sodium hydrogen carbonate is 0.02-0.33, by mass ratio.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】ゼリー状食品の調製に加熱と冷却を必要とせず、食品への溶解時の分散性に優れ、食品に溶解させた後、速やかに食品をゲル化させることができ、かつ経時的にゲルを硬くさせすぎず、問題となるレベルの異味を食品に与えることのないゼリー剤組成物及び当該ゼリー剤組成物を含有する食品を提供する。【解決手段】本発明のゼリー剤組成物は、アルギン酸ナトリウム、炭酸カルシウム、クエン酸及び炭酸水素ナトリウムを含有し、前記アルギン酸ナトリウムの含有量を1とした時に、質量比で、前記炭酸カルシウムの含有量が0.15~0.50、前記クエン酸の含有量(無水基準)が0.09~0.29、及び前記炭酸水素ナトリウムの含有量が0.02~0.33である。【選択図】なし
