PROBLEM TO BE SOLVED: To provide gel-like food having sufficient viscosity in the case of putting aqueous food and drink into a gel-like state, having no roughness, and pleasant to the taste, and to provide a method for easily producing the gel-like food.SOLUTION: This method for producing the gel-like food includes mixing water-insoluble and/or water-swelling carboxymethyl-cellulose of a carboxymethyl substitution degree of 0.05-0.4 per unit of glucose anhydride, more preferably, carboxymethyl-cellulose which has a ratio of &ge2.0 to a value measured by using as a dispersion medium, methanol of a value measured using water as a dispersion medium, in 50% particle diameter in volume total, measured with a laser diffraction/scattered type gradation distribution measure, so as to bring to 0.1-5% per weight of aqueous food and drink, and subjecting the product to high shearing treatment. As a result, the gel-like food having sufficient viscosity and pleasant to the taste is easily obtained.COPYRIGHT: (C)2010,JPO&INPIT【課題】水性飲食品をゲル状化する場合において、十分な粘性を有し、かつざらつきがなく口当たりの良いゲル状食品およびそれを簡便に製造する方法を提供する。【解決手段】無水グルコース単位当りのカルボキシメチル置換度が0.05~0.4である水不溶性および/または水膨潤性のカルボキシメチルセルロース、より好ましくは、レーザー回折・散乱式粒度分布計で測定される体積累計50%粒子径に於いて、水を分散媒として測定した値のメタノールを分散媒として測定した値に対する比が2.0以上であるカルボキシメチルセルロースを、水性飲食物重量あたり0.1~5%となるように混合し、高せん断処理することで、十分な粘性を有し、かつ、口当たりの良いゲル状食品が容易に得られる。【選択図】なし
