PROBLEM TO BE SOLVED: To provide a heat resistant jelly product capable of preserving its shape and texture when added to a food product to be baked such as bread, a cake, and a cookie, to a food product to be steam-heated such as a steamed bun and a steamed cake, or to a food product to be deep-fried such as a curry bun and a piroshki.SOLUTION: The heat resistant jelly is produced from a mixture comprising methylcellulose and a polysaccharide capable of producing gel of a melting point in water of 50°C or higher.COPYRIGHT: (C)2013,JPO&INPIT【課題】 パン、ケーキ、クッキーなどの焼成製品、蒸しパン、蒸しケーキなどの蒸気加熱をする製品、また、カレーパン、ピロシキなど油ちょうを伴う製品に添加しても、ゼリーの形状、食感を保持しうる耐熱性のゼリー製品を提供すること。【解決手段】 ゼリーの製造において、水中での融点が50℃以上のゲルを作りうる多糖類と、メチルセルロースを含有させること【選択図】なし
