| abstract |
There is provided a gelled composition capable of maintaining the gel state even when the food is cooled from a state heated from 75 DEG C to a temperature close to 45 DEG C which is a temperature at which heated foods can be eaten in a warm state. Specifically, when the storage elastic modulus G '(75 ° C) of the 2.0 mass% aqueous solution at 75 ° C is 3,000 to 5,500 Pa and the storage elastic modulus G' of the 2.0 mass% aqueous solution at the return temperature when returned from 75 ° C to 45 ° C, (75 占 폚 to 45 占 폚) of 2,000 to 3,600 Pa and a 2.0% by mass aqueous solution at 20 占 폚 having a viscosity of 3,000 to 10,000 mPa 占 퐏, a low temperature gelling agent and a solvent do. Further, a food using the above-mentioned gelling composition is provided. |