| abstract |
Provided is a gelled composition capable of maintaining a gel state even when the food is cooled to around 45 ° C., which is a temperature at which the heated food can be eaten in a warm state from a state heated to 75 ° C. To do. The storage elastic modulus G ′ (75 ° C.) of a 2.0 mass% aqueous solution at 75 ° C. is 3,000 to 5,500 Pa, and the return temperature is 2.0 when the temperature returns from 75 ° C. to 45 ° C. The storage elastic modulus G ′ (75 → 45 ° C.) of the mass% aqueous solution is 2,000 to 3,600 Pa, and the viscosity of the 2.0 mass% aqueous solution at 20 ° C. is 3,000 to 10,000 mPa · s. A gelled composition comprising at least methylcellulose, a low-temperature gelling agent, and a solvent is provided. Moreover, the foodstuff using the said gelled composition is provided. [Selection figure] None |