PROBLEM TO BE SOLVED: To provide a texture modifier for delicatessen capable of imparting more juicy texture to a frozen food such as Chinese steamed bun, and a frozen food which contains the same.SOLUTION: The texture modifier for a frozen food includes an agar having a weight average molecular weight of 600,000 or more and 1,200,000 or less and a Nikkansui-type jelly strength of 1,200 to 2,000 g/cmand a gelatin. The frozen food includes an agar having a weight average molecular weight of 600,000 or more and 1,200,000 or less and a Nikkansui-type jelly strength of 1,200 to 2,000 g/cmand a gelatin.
