Glico Nutrition Co., Ltd.

Kenichi Kurita

Masakazu Kimura

Takashi Ichihara

Junya Fukuda

Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10&#xb0; C. or higher and about 70&#xb0; C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, &#x3b1;-glucosidase, &#x3b1;-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.

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Osaka, Japan

Kenichi Kurita