PROBLEM TO BE SOLVED: To provide a gel-impregnated cake which is one obtained by impregnating a porous foodstuff with a gel, has both half fresh feeling and viscoelasticity, unprecedented, quite new texture, freshness and good chewability.SOLUTION: In a psyllium gel-impregnated cake obtained by impregnating a porous foodstuff with a gel, the gel includes psyllium seed gum and a saccharide, the solid content weight of the gel is 30-90% of the total solid content weight of the gel-impregnated cake and the moisture value of a gel-impregnated part is 7-20 wt.% to give the psyllium gel-impregnated cake.COPYRIGHT: (C)2013,JPO&INPIT【課題】多孔質食材にゲルを含浸させたゲル含浸菓子であって、半生感と粘弾性とを併せた今までにない全く新しい食感と、瑞々しさとを有し、噛み心地が良いゲル含浸菓子を提供する。【解決手段】多孔質食材にゲルを含浸させたゲル含浸菓子において、前記ゲルは、サイリウムシードガムおよび糖質を含み、前記ゲルの固形分重量が前記ゲル含浸菓子の全固形分重量の30~90%であり、且つ、ゲル含浸部分の水分値が7~20重量%の範囲にあるサイリウムゲル含浸菓子。【選択図】 なし
