To provide a gelling composition for manufacturing a gelled foodstuff (e.g., deglutition adjustment food) that does not dissolve even when reheated. Provided is a gelling composition for manufacturing a gelled foodstuff that holds shape even when reheated after being manufactured, wherein the gelling composition contains a water-soluble polymer capable of forming a heat-irreversible gel. Also provided are a method for gelling a foodstuff and improving the ability of the foodstuff to retain shape in response to reheating after the foodstuff has been manufactured, and a method for manufacturing a gelled food item which holds shape even when reheated after being manufactured, using the gelling composition.
