PROBLEM TO BE SOLVED: To provide a new gel-like food produced using a plurality of raw material liquids having different flavors and color tones, and to provide a method for producing the same.SOLUTION: A method for producing a gel-like food includes a filling step of filling a container with two kinds of raw material liquids in which one or both contain a gelling agent, at a filling temperature higher than a gelling temperature of a gelling agent, and a gelling step of cooling the raw material liquids filled in the container to a temperature equal to or less than a gelling temperature to gel the whole. One of the two kinds of raw material liquids is a high viscosity raw material liquid having 101-1,200 mPa s viscosity at a filling temperature, and the other is a low viscosity raw material liquid containing a gelling agent, having a viscosity at a filling temperature lower than that of the high viscosity raw material liquid, and having a specific gravity difference at 20°C of ≤0.01 between the high viscosity raw material liquid. The filling step is performed by at first filling part of the low viscosity raw material liquid followed by filling the whole of the high viscosity raw material liquid, and finally filling the remainder of the low viscosity raw material liquid so as to let the low viscosity raw material liquid and the high viscosity raw material liquid in the container flow by the discharge pressure.COPYRIGHT: (C)2014,JPO&INPIT【課題】風味、色調等が異なる複数の原料液を用いて製造される新規なゲル状食品およびその製造方法の提供。【解決手段】一方又は両方がゲル化剤を含有する2種の原料液を、ゲル化剤のゲル化温度よりも高い充填温度にて容器に充填する充填工程と、容器に充填した原料液を、ゲル化温度以下の温度に冷却して全体をゲル化させるゲル化工程と、を含み、2種の原料液の一方が、充填温度における粘度が101~1200mPa・sである高粘度原料液であり、他方が、ゲル化剤を含有し、充填温度における粘度が高粘度原料液よりも低く、かつ高粘度原料液との間の20℃における比重差が0.01以下である低粘度原料液であり、充填工程が、最初に低粘度原料液の一部を充填し、次に高粘度原料液の全部を充填し、最後に低粘度原料液の残部を、その吐出圧によって容器内の低粘度原料液及び高粘度原料液が流動するように充填することにより行われる。【選択図】なし
