Jelly foods having sarcocarplike granules and texture are prepared by a process wherein 0.3-1.2 wt% agar, 0.01-0.6 wt% xanthan gum and 0.01-0.6 wt% locust bean gum are admixed as gelling agents at a ratio of xanthan gum to locust gum between 1 to 4 and 4 to 1, in an amount of agar exceeding the total amount of xanthan gum and locust bean gum, the admixture is heated to obtain a sol, after which this sol is cooled to make a gel, and the resulting gel is frozen and thawed. <IMAGE>
