Method for producing jelly containing konjac powder

Abstract

The present invention provides a method for producing a jelly containing konjac powder that has a desired firmness without agar and glucomannan coagulation. [Solution] A method for producing jelly containing konjac powder, comprising a heating and dissolution step S4 in which konjac powder and polysaccharides are dissolved in water, and a pH setting step S2 prior to the heating and dissolution step S4 in which the pH of the dispersion of konjac powder and polysaccharides in water is set, wherein the pH setting step S2 is characterized by adding either or both of an acid and / or a buffer product so that the pH of the solution becomes 4.0 to 6.6 in the pH measurement step S5 after heating and dissolution.

Description

[Technical Field]

[0001] This invention relates to a method for producing jelly containing konjac powder. [Background technology]

[0002] Generally, jelly is manufactured by dispersing a gelling agent in water, heating and dissolving it, adding sugar, acidulants, flavorings, etc. to this solution, filling it, and cooling it. In this process, if acid is added before dissolving the gelling agent, the gelling agent's molecular chains will be hydrolyzed and reduced in molecular weight during heating and dissolution, resulting in insufficient gel strength. Therefore, acid is usually not added before dissolution (see Patent Document 1: Japanese Patent Publication No. 06-284869). In the case of a gelling agent containing konjac powder, if it is heated and dissolved for a long time using ordinary water (normal water, well water, ion-exchanged water, distilled water) without adjusting the pH, insoluble matter will be generated in the solution. This is because a very small amount of konjac is generated when a very small amount of acetyl groups in the konjac powder are released.

[0003] This can lead to problems such as insoluble matter being perceived as foreign material, reducing the product's value, and insoluble matter interfering with the continuity of the jelly, resulting in unstable physical properties. While this insoluble matter can occur with konjac powder alone, it tends to occur more readily when other polysaccharides with gelling properties (e.g., agar, carrageenan, decyl gellan gum, native gellan gum) are used in combination.

[0004] Konjac powder is distributed as a food product by utilizing the fact that, after swelling in water, deacetylation occurs when the solution is made alkaline using lime, etc., and hydrogen bonds are formed between molecules, creating an insoluble gel (Patent Document 2: Japanese Patent Publication No. 4-187055). Since this gelation is a chemical reaction, the physical properties of the gel differ depending on the reaction temperature and alkali concentration, and even at a pH near neutral, if the dissolution temperature is high, a small amount of deacetylation occurs and weak gelation occurs. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 06-284869 [Patent Document 2] Japanese Patent Application Publication No. 04-187055 [Overview of the project] [Problems that the invention aims to solve]

[0006] Regarding the mechanism by which insoluble matter is more likely to be produced when konjac powder is used in combination with polysaccharides, the inventors have revealed through research that when konjac powder is dissolved and made into jelly, it undergoes a synergistic reaction with polysaccharides such as agar and carrageenan, and the molecules of each react and intertwine to form a jelly with high viscoelasticity. Furthermore, they have revealed that alkali metals such as calcium, derived from the raw material seaweed, react synergistically with konjac powder, making it even easier for insoluble matter to be produced.

[0007] Furthermore, konjac powder is generally purified by alcohol treatment to remove insoluble components, thereby obtaining glucomannan. Glucomannan is a high-molecular-weight polysaccharide in which D-glucose and D-mannose are linked by β-1,4 bonds, and it exhibits high viscosity when dispersed in water. This has revealed a problem where, when used in combination with other polysaccharides, it aggregates, producing insoluble matter that negatively impacts the texture and makes it unsuitable for use as food. [Means for solving the problem]

[0008] This invention has been made in view of the above circumstances, and aims to produce a jelly containing konjac powder (glucomannan) that does not aggregate with polysaccharides and has a desired firmness.

[0009] The inventors of the present invention have discovered that when dissolving konjac powder and a gelling agent containing a polysaccharide with gelling ability in water, the formation of insoluble matter can be suppressed by setting the pH so that the pH after dispersion in water and subsequent heating and dissolution is in the range of 4.0 to 6.6, leading to the present invention. The pH setting may be done in the state of the dispersion or before reaching the temperature at which the gelling agent dissolves, as long as the pH of the resulting solution is within the specified range. The pH at the time of heating and dissolution is 4.0 to 6.6, preferably 4.0 to 6.3, and more preferably 5.0 to 6.0. If the pH at the time of heating and dissolution is lower than 4.0, hydrolysis of the polysaccharide is severe and sufficient gel strength cannot be obtained. If the pH at the time of heating and dissolution is higher than 6.6, insoluble matter (precipitate) of polysaccharide and konjac powder will be formed.

[0010] The present invention relates to a method for producing jelly containing konjac powder, comprising a heating and dissolution step of dissolving the konjac powder and polysaccharide in water at 80°C to 120°C, and a pH setting step prior to the heating and dissolution step of setting the pH of the dispersion obtained by dispersing the konjac powder and polysaccharide in the water, wherein the pH setting step is performed in the pH measurement step after heating and dissolution. Corrected at 25°C based on the temperature conversion formula The process involves adding either an acid, a buffer solution, or both, so that the pH of the solution is between 4.5 and 6.3. Furthermore, the polysaccharide is a polysaccharide having gelling ability, and the polysaccharide having gelling ability is selected from one or more of agar, carrageenan, deacylgellan gum, and native gellan gum. It is characterized by doing so. [Effects of the Invention]

[0013] According to the present invention, it is possible to produce a jelly containing konjac powder (glucomannan) with a desired firmness, without the konjac powder and polysaccharides coagulating. [Brief explanation of the drawing]

[0014] [Figure 1] Figure 1 is a flowchart showing an example of a method for producing jelly containing konjac powder according to this embodiment. [Modes for carrying out the invention]

[0015] The manufacturing method of this embodiment will be described below with reference to the drawings.

[0016] (Overall Structure) The method for manufacturing jelly containing konjac powder in this embodiment includes a water storage step S1, a pH setting step S2, a raw material input step S3, a heating and dissolution step S4, a pH measurement step S5, a pH adjustment step S6, a gelation prevention step S7, a filling step S8, a sterilization step S9, and a cooling step S10. Hereinafter, each step will be described in detail.

[0017] (Water Storage Step) The water storage step S1 is a step of storing normal water for dispersing and dissolving konjac powder and a gelling agent in a tank.

[0018] (pH Setting Step) The pH setting step S2 is a step of adding either one or both of an acid and a buffer-forming substance to the liquid before heating and dissolution so that the pH in the pH measurement step S5 for measuring the pH of the solution after heating and dissolution described later becomes 4.0 to 6.6.

[0019] As a method for setting the pH, it can be achieved by adding a pH setting agent such as an acid. However, in order to stabilize the pH, it is more preferable to use an acid and a buffer-forming substance together to form a buffer solution. The pH setting agent is not particularly limited as long as it can lower the pH. Examples of the acid include mineral acids such as hydrochloric acid, sulfuric acid, nitric acid, formic acid, gluconic acid, phosphoric acid, phytic acid, acetic acid, citric acid, malic acid, fumaric acid, maleic acid, tartaric acid, disodium hydrogen phosphate, dipotassium hydrogen phosphate, GDL, ascorbic acid, fruit juice, vinegar, etc., organic acids, and natural-derived ones. Preferably, citric acid, malic acid, and phosphoric acid are mentioned. When used together with an acid to form a buffer solution, examples of the buffer-forming substance include bicarbonate, carbonate, phosphate, citrate, acetate, etc. Preferably, sodium citrate, potassium citrate, sodium phosphate, and potassium phosphate are mentioned.

[0020] When the water for dissolution is hard water containing calcium, magnesium, etc., adding an acid causes the pH to reach the specified range and at the same time a buffering action occurs, stabilizing the pH. Comparing ion-exchanged water with a pH of 5.0 and tap water adjusted to pH 5.0 by adding an acid, when the raw materials are heated and dissolved, the pH of the solution is 7.1 for the former and 5.9 for the latter. Tap water contains alkaline ions such as calcium and magnesium, but due to dissolved carbon dioxide, it has a pH of about 6 - 8. However, when heated to vaporize the carbon dioxide, the pH rises to about 7 - 9. As a result, when the raw materials for jelly containing konjac powder and polysaccharides are dissolved in water, insoluble substances are generated.

[0021] Ion-exchanged water and distilled water do not contain ions such as calcium and magnesium, but since they do not have a buffering action, when the raw materials are dissolved, the pH of the solution rises to about 7 - 8 due to calcium, etc. contained in the polysaccharides.

[0022] (Raw material input process) The raw material input process S3 is a process of putting konjac powder, which is the raw material for the jelly to be manufactured, and a polysaccharide having gelling ability into the water stored in the water storage process S1 described above.

[0023] The type of konjac powder in the present application is not particularly limited. In the present embodiment, the konjac powder contains glucomannan.

[0024] Examples of polysaccharides having gelling ability include agar, carrageenan, deacylated gellan gum, and native gellan gum. The type of each polysaccharide is not particularly limited.

[0025] The order in which the pH setting step S2 and the raw material input step S3 occur after the water storage step S1 is not restricted; the raw material input step S3 may be performed first. That is, either an acid or other pH setting agent may be added to the water stored in the tank in the water storage step S1 first, or the raw materials may be added and dispersed first. In this case, each step may be performed with or without heating the water. However, the pH setting step S2 must be performed before the heating and dissolution step S4, which will be described later. In this embodiment, heating was started after the water storage step S1, and when the temperature reached 90°C, the pH setting step S2 was performed to adjust the pH of the liquid to 5.0 to 5.8. Then, the jelly raw materials were added in the raw material input step S3 while stirring the water to create a dispersed liquid.

[0026] (heating melting process) The heating and dissolution step S4 is a step in which the aforementioned dispersion is heated and stirred, and the raw materials added in the raw material addition step S3 are dissolved in the water stored in the tank in the water storage step S1. In this embodiment, after the pH setting step S2 and the raw material addition step S3, heating and dissolution is performed for 5 minutes after reaching a temperature of 90°C.

[0027] The water temperature for dissolving the raw materials is preferably between 80°C and 120°C. Generally, dissolution at temperatures above the boiling point of water requires the use of a high-pressure vessel or similar device.

[0028] It is important that the heating and dissolution step S4 is performed after the pH setting step S2. As mentioned above, the pH of the water used to dissolve the raw materials can fluctuate due to heating. In particular, if konjac powder and polysaccharides (especially agar) are dissolved in water with a high pH, ​​glucomannan molecules in the konjac powder react with molecules in the agar, resulting in the formation of insoluble matter. Therefore, it is important to add a pH setting agent such as an acid before heating and dissolving to set the pH of the water.

[0029] (pH measurement process) The pH measurement step S5 is a step of measuring the pH of the jelly solution in which the raw materials are dissolved in water in the heating and dissolution step S4. By adding a pH adjuster in the pH setting step S2, the jelly solution in the pH measurement step S5 can be adjusted to a desired pH. The pH measurement result of the jelly solution in the pH measurement step S5 is preferably 4.0 to 6.6.

[0030] In the present invention, the pH measurement was performed using a pH meter having a temperature compensation function. The measurement was carried out at various temperatures, and the pH value was corrected based on the temperature conversion formula and recorded as the pH value at 25°C.

[0031] The pH of the sample was measured using a benchtop pH meter with a temperature compensation function (LAQUA F-71 manufactured by Horiba, Ltd.) and a pH electrode with a built-in temperature sensor (9615S-10D). The pH values obtained at each measurement temperature were corrected based on the temperature conversion formula and described as the pH values at 25°C.

[0032] (pH adjustment step) The pH adjustment step S6 is a step of adjusting the pH of the jelly solution to the pH required for the final product. The pH can be adjusted by adding additives, and the additives are components generally used as foods or food additives, such as saccharides, sweeteners, dextrin, salts, flavors, functional components, oils and fats, proteins, amino acids, peptides, emulsifiers, thickeners, gelling agents, etc. By using a large amount of saccharides, oils and fats, and dextrin, foods for the elderly with high calories can be developed. When using oils and fats, an emulsifier and an emulsifying machine can be used to make an emulsified gel, thereby obtaining a high-calorie jelly with excellent stability.

[0033] (Anti-gelation step) The anti-gelation step S7 is a step of preventing the jelly solution that has finished pH measurement after heating and dissolution from gelling. In this embodiment, it is held at 80°C for a maximum of 4 hours.

[0034] (Filling step) The filling step S8 is the process of filling a container with the jelly solution that has been maintained at 80°C. After the heating and dissolution step S4 and the pH measurement step S5, the gelation prevention step S7 prevents the jelly solution from gelling, allowing it to be filled into the container in a liquid state.

[0035] (sterilization process) Sterilization step S9 is a process in which the jelly solution is filled into a container and then heated at 85°C for 25 minutes to sterilize it.

[0036] (cooling process) The cooling step S10 is a process in which the jelly solution in the heat-sterilized container is cooled to 10°C to produce a jelly product.

[0037] The jelly produced by the above process can be stored for a long period of time by heat sterilization after filling. Furthermore, if the physical properties of the jelly (hardness, adhesiveness, cohesiveness) are adjusted to meet the standards for foods for people with swallowing difficulties set forth by the Consumer Affairs Agency, it can be classified as a food for people with swallowing difficulties.

[0038] In jelly containing konjac powder, dissolution using the dissolution method of the present invention does not produce insoluble matter, making it possible to manufacture products with stable physical properties.

[0039] The amount of konjac powder in the jelly containing konjac powder and a polysaccharide having gelling ability according to the present invention is not particularly limited, but 0.02% to 5.0% by weight is preferred. If the amount is less than 0.02% by weight, the konjac powder will not have any effect even when used in combination with a gelling agent. If the amount is more than 5.0% by weight, the solution viscosity will be too high, causing problems in terms of handling.

[0040] The agar content in the jelly containing konjac powder and a polysaccharide having gelling ability according to the present invention is not particularly limited, but 0.1% to 5.0% by weight is preferred. If it is less than 0.1% by weight, it will not have any gelling effect. If it is more than 5.0% by weight, the gel strength will be too high, which will be a commercial problem.

[0041] Based on the above, in a jelly-like composition containing konjac powder and a polysaccharide having gelling ability, by adding either an acid or a buffer solution, or both, to a raw material dispersion prepared by mixing the konjac powder and polysaccharide in water before heating and dissolving, and adjusting the pH after dissolution to 4.0 to 6.6, it was possible to produce a gel-like food product (jelly, pudding, etc., a gel containing agar and konjac powder) with the desired firmness without agglomeration of agar and glucomannan. [Examples]

[0042] [material] The konjac powder-containing jelly that was evaluated was prepared using the following ingredients. Konjac powder: Inagel Mannan S Agar-agar: Ina Agar-agar S-6 Carrageenan: Inagel E-150 Acyl gellan gum removal: Inagel GP-10 Native Gellan Gum: Inagel GP-15 Salad oil: commercially available Emulsifier: Sugar ester S-1670 (Mitsubishi Foodtec) Dextrin: Pine Index #4 (Matsutani Chemical Industry)

[0043] [Evaluation Method] The jelly containing the prepared konjac powder was evaluated using the following method.

[0044] Confirmation of insoluble matter: The solution was placed in a 1000 mL beaker, left at the specified temperature, and degassed. The presence or absence of insoluble matter was then visually inspected and evaluated using the following indicators. A: There are no insoluble materials. B: There is a very small amount of insoluble matter, but it is not a problem. C: There are more insoluble particles than B, but it's at a minimum level that doesn't pose a problem. D: Contains insoluble matter (more than B and less than D). E: Contains many insoluble substances.

[0045] Jelly strength (g / cm 2The following equipment and conditions were used for the evaluation of ). Texture Analyzer: TA.XT.PLUS (Eiko Seiki) Measurement temperature: 10℃ Plunger: Cylindrical resin, cross-sectional area 1 cm² 2 Entry speed: 2cm / min Strength at the point when the jelly breaks (maximum strength)

[0046] Jelly syneresis (g / 100g jelly): After measuring the jelly's strength, the syneresis generated from the gel was impregnated into filter paper, its weight was measured, and the amount was converted to per 100g of jelly and recorded.

[0047] pH of the dissolving solution: The pH of the sample was measured using a benchtop pH meter with temperature compensation function (LAQUA F-71, Horiba, Ltd.) and a pH electrode with a built-in temperature sensor (9615S-10D). The pH values ​​obtained at each measurement temperature were corrected based on a temperature conversion formula and are listed as the pH value at 25°C.

[0048] The physical properties (hardness, adhesiveness, and cohesiveness) of samples prepared according to the standards for foods for people with dysphagia set forth by the Consumer Affairs Agency were measured. The samples were filled to a height of 15 mm into a container with a diameter of 40 mm and a height of 20 mm (a height of 15 mm is also acceptable if there is no possibility of the sample spilling), and compressed twice using a device capable of measuring the compressive stress of a substance by linear motion (a resin plunger with a diameter of 20 mm and a height of 8 mm) at a compression speed of 10 mm / sec and a clearance of 5 mm, and the force at that time was measured. Measurements were taken at 10±2℃ and 20±2℃ for foods to be eaten cold or at room temperature, and at 20±2℃ and 45±2℃ for foods to be eaten warm.

[0049] Appearance and texture of the final product: Observed and tasted by 10 panelists and judged according to the following criteria. The evaluation recorded is that of the panelist with the most votes. (Appearance) A: No insoluble matter. B: There is a very small amount of insoluble matter, but it is not a problem. C: There are more insoluble particles than B, but it's at a minimum level that doesn't pose a problem. D: Contains insoluble matter (more than B and less than D). E: Contains many insoluble substances. (Texture) A: Smooth texture B: There is a very slight roughness, but it is not a problem. It feels slightly rougher than C:B, but it's at a minimum level that's not problematic. D: Feels rougher than C (more rough than B, less rough than D) E: Very rough F: The jelly strength is weak, but the sticky texture is minimal and acceptable. G: The jelly strength is weak and the sticky texture is stronger than F, which is undesirable.

[0050] [Experimental Example 1] A jelly containing konjac powder was prepared using the formulation shown in Table 1 (amount produced: 5000g). Specifically, agar and konjac powder were added to ordinary water (hardness 80) and dispersed, and allowed to swell for 1 hour. This solution was heated to 95°C and then heated for 10 minutes to dissolve. However, before starting the heating and dissolution, the pH of the solution was adjusted to the pH shown in Table 2 by adding 10% by mass of citric acid solution or 10% by mass of sodium citrate while dissolving for the specified time. Note that no pH adjustment was performed in Comparative Example 3. This solution was filled into 10 60mL containers, sealed, and cooled to 10°C (initial stage of production). The remaining jelly solution was sealed to prevent evaporation and left to stand at 80°C for 2 hours. This solution was then filled into 10 60mL containers, sealed, and cooled to 10°C (later stage of production). After allowing the solution to stand at 80°C for 2 hours, insoluble matter was identified. The strength, syneresis, appearance, and texture of the jelly filled into 60 mL containers were measured, and the results are shown in Table 2.

[0051] [Table 1]

[0052] [Table 2] *1: B / A × 100 Jelly strength retention rate (%) (Jelly strength in the later stages of manufacturing (g / cm²)2 ))÷(Jelly strength immediately after manufacturing (g / cm²) 2 )) × 100

[0053] [Experimental Example 2 (Use of Additives 1)] Jelly containing konjac powder was prepared using the formulation shown in Table 3 (amount produced: 5000g). Specifically, agar and konjac powder were added to ordinary water (hardness 80) and dispersed, and allowed to swell for 1 hour. After boiling this solution, it was heated and dissolved for 10 minutes. However, granulated sugar was added at 70°C during heating, and the pH of the solution was adjusted to the pH shown in Table 4 while adding 10% by mass of malic acid solution or 10% by mass of sodium phosphate, and the solution was dissolved for the specified time. Note that no pH adjustment was performed in Comparative Example 6. After adding flavoring, this solution was filled into 10 60mL containers, sealed, and cooled to 10°C (initial stage of production). The remaining jelly solution was sealed to prevent evaporation of water and left to stand at 80°C for 2 hours. This solution was filled into 10 60mL containers, sealed, and cooled to 10°C (later stage of production). After allowing the solution to stand at 80°C for 2 hours, insoluble matter was identified. The strength, syneresis, appearance, and texture of the jelly filled into 60 mL containers were measured, and the results are shown in Table 4.

[0054] [Table 3]

[0055] [Table 4] *1: B / A × 100 Jelly strength retention rate (%) (Jelly strength in the later stages of manufacturing (g / cm²) 2 ))÷(Jelly strength immediately after manufacturing (g / cm²) 2 )) × 100

[0056] [Experimental Example 3 (Use of Additives 2)] Jelly containing konjac powder was prepared using the formulations shown in Table 5 (amount produced: 5000g). Specifically, agar and konjac powder were added to deionized water, dispersed, and allowed to swell for 1 hour. This solution was heated to 95°C and then heated for 10 minutes until dissolved. However, during heating, at 50°C, for Examples 15 and 16, 10% by mass of phosphoric acid solution or 10% by mass of potassium citrate was added to adjust the pH to 5.2 and 6.2, respectively, before dissolution. The pH at the time of dissolution is shown in Table 6. After adding the flavoring, this solution was filled into 10 60mL containers, sealed, and cooled to 10°C (initial stage of production). The remaining jelly solution was sealed to prevent evaporation and left to stand at 80°C for 2 hours. This solution was then filled into 10 60mL containers, sealed, and cooled to 10°C (later stage of production). After allowing the solution to stand at 80°C for 2 hours, insoluble matter was identified. The strength, syneresis, appearance, and texture of the jelly filled into 60 mL containers were measured, and the results are recorded in Table 6.

[0057] [Table 5]

[0058] [Table 6] *1: B / A × 100 Jelly strength retention rate (%) (Jelly strength in the later stages of manufacturing (g / cm²) 2 ))÷(Jelly strength immediately after manufacturing (g / cm²) 2 )) × 100

[0059] [Experimental Example 4 (Consumer Affairs Agency: Food for people with swallowing difficulties)] A food product for people with swallowing difficulties was prepared using the formulation shown in Table 7, conforming to the physical properties of the Consumer Affairs Agency's approved standards (1000g prepared). Specifically, agar and konjac powder were added to tap water and dispersed, and allowed to swell for 1 hour. This solution was heated to 95°C and then heated for 10 minutes until dissolved. However, during heating at 70°C, a 10% by mass citric acid solution was added while dissolving. The pH at the time of dissolution is shown in Table 8. Dextrin was added and dissolved, and then salad oil and an emulsifier were added, and an emulsion was made using a homomixer. After further adjusting the pH to 3.8, this solution was filled into a specified container and its physical properties were measured. From the results in Table 8, it was confirmed that Examples 17 and 18 conform to the standards for food products for people with swallowing difficulties.

[0060] [Table 7]

[0061] [Table 8]

[0062] [Experimental Example 5 (Types of Gelling Agents)] A jelly containing konjac powder was prepared using the formulation shown in Table 9 (amount produced: 5000g). Specifically, a gelling agent and konjac powder were added to tap water (hardness 80) and dispersed, and allowed to swell for 1 hour. This solution was heated and dissolved at 95°C for 10 minutes. However, granulated sugar was added at 70°C during heating, and then 10% by mass citric acid solution or 10% by mass sodium citrate was added while adjusting the pH of the solution to the pH shown in Table 10, and the solution was dissolved for the specified time. Note that pH adjustment was not performed for the comparative example. After adding flavoring, this solution was filled into 10 60mL containers, sealed, and cooled to 10°C (initial stage of production). The remaining jelly solution was sealed to prevent evaporation and left to stand at 80°C for 2 hours. This solution was filled into 10 60mL containers, sealed, and cooled to 10°C (later stage of production). After allowing the solution to stand at 80°C for 2 hours, insoluble matter was identified. The strength, syneresis, appearance, and texture of the jelly filled into 60 mL containers were measured, and the results are recorded in Table 10.

[0063]

Table 9

[0064]

Table 10

Explanation of symbols

[0065] S1 Water storage process S2 pH setting process S3 Raw material input process S4 Heating and dissolution process S5 pH measurement process[[ID=�8]] S6 pH adjustment process S7 Gelation prevention process S8 Filling process S9 Sterilization process S10 Cooling process

Claims

1. A method for producing jelly containing konjac powder, The process includes a heating and dissolution step in which the konjac powder and polysaccharide are dissolved in water at 80°C to 120°C. Prior to the heating and dissolution step, the process includes a pH setting step for setting the pH of the dispersion obtained by dispersing the konjac powder and the polysaccharide in water. The pH setting step includes adding either or both of the acid and the buffer solution so that the pH of the solution at 25°C, corrected based on the temperature conversion formula in the pH measurement step after heating and dissolution, is between 4.5 and 6.

3. The aforementioned polysaccharide is a polysaccharide that has gelling ability, The aforementioned polysaccharide having gelling ability is selected from one or more of agar, carrageenan, deacylgellan gum, and native gellan gum. A method for producing jelly containing konjac powder characterized by the following.

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