PROBLEM TO BE SOLVED: To provide a manufacturing method of a gelatinous food product having a new texture readily meltable in the mouth while having a hard texture such as baked pudding.SOLUTION: A first composition including 0.35 to 2 mass% of gelatine having a jelly strength (JIS K6503) of 50 to 300 bloom, 0.07 to 0.7 mass% of agar having a jelly strength (measurement method according to Japanese Agar Manufacturers Association) of 200 to 400 g/cm2, and water is heated to 85°C or higher (step a). The composition is cooled while flowing at least until reaching to 40°C, further cooled to 25°C or lower (step b), heated to 30 to 55°C (step c), and cooled to 20 to 25°C (step d). A foamable composition is foamed at a temperature of 25°C or lower to an overrun of 100% or more so as to produce a second composition. The first composition processed through the step d and the second composition are blended so as to produce a third composition with an overrun of 20 to 80% after blending. The third composition is cooled to be gelatinized, so that the gelatinous food product is manufactured.COPYRIGHT: (C)2014,JPO&INPIT【課題】例えば焼プリンのような硬い食感を有しながら、口溶けが良好であるという、新しい食感を有するゲル状食品の製造方法を提供する。【解決手段】ゼリー強度(JIS K6503)が50~300ブルームのゼラチン、ゼリー強度(日寒式)が200~400g/cm2の寒天、水を含有し、ゼラチンが0.35~2質量%、寒天が0.07~0.7質量%の第1の組成物を85℃以上に加熱(工程a)し、少なくとも40℃になるまでは流動させながら冷却して25℃以下にし(工程b)30~55℃に加熱し(工程c)、20~25℃に冷却し(工程d)、起泡性組成物を25℃以下の温度でオーバーラン100%以上に起泡させて第2の組成物を得、工程dを終えた第1の組成物と、第2の組成物とを、混合後のオーバーランが20~80%となるように混合して第3の組成物を得、第3の組成物を冷却してゲル化させてゲル状食品を製造する。【選択図】図1
