< Topic >Organization is not brittle, textire there is no starchy tsu po ku without the paste tsu po ku, per mouth and textire being smooth, take off the watering is little, offers the production method of the gel food of food impression and satisfactory hoeichizu etc of flavor.SolutionsIt includes with hoeitanpaku and fat amount, heating processing density of hoeitanpaku 4 - 12 weight %, the processing liquid where the weight ratio for hoeitanpaku of fat amount is 5 times or less, with the heating condition of two stages, it produces the gel food. At first stage of heating condition of two stages, in order at the temperature where the whole of the aforementioned processing liquid almost is uniform heating temperature as 65 - a 75 to become 65 - the 75 , you keep. At second stage of heating condition of two stages, below the 90 at the temperature where the whole of the aforementioned processing liquid almost is uniform, below the 90 , heating temperature as the temperature which exceeds the 75 in order to become the temperature which exceeds the 75 , you keep.< Selective figure >It is not【課題】組織が脆くなく、舌触りが糊っぽくなく、澱粉っぽくない、口当たりと舌触りが滑らかで離水が少なく、食感や風味の良好なホエイチーズなどのゲル状食品の製造方法を提供する。【解決手段】ホエイタンパク質と脂肪分とを含み、ホエイタンパク質の濃度が4~12重量%、脂肪分のホエイタンパク質に対する重量比が5倍以下である処理液を、二段階の加熱条件により加熱処理してゲル状食品を製造する。二段階の加熱条件の一段階目では、加熱温度を65~75℃として前記処理液の全体がほぼ均一な温度で65~75℃になるように保持する。二段階の加熱条件の二段階目では、加熱温度を90℃以下であって75℃を超える温度として前記処理液の全体がほぼ均一な温度で90℃以下であって75℃を超える温度になるように保持する。【選択図】なし
