JPH0476651B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Field of Industrial Application The present invention relates to a method for producing an irreversible shaped gel, shaped gel-like foods made of the gel and foods, and dried foods that can be rehydrated. More specifically, a mixture of alginic acid, sodium alginate and calcium carbonate heated to 60°C or higher and 130°C or higher, the mixing ratio of which is a solid content weight ratio of 100 parts of sodium alginate. The upper limit is 50 parts and the lower limit is 3 parts. Also, for citric acid, the upper limit is 10 parts and the lower limit is 1 part. For glycine, the upper limit is 200 parts and the lower limit is 20 parts. Also, for calcium carbonate, the upper limit is 200 parts and the lower limit is 20 parts. A mixed liquid mixture with an upper limit of 100 parts and a lower limit of 2 parts is molded through a molding frame. In addition, the mixture of the mixture and foods is molded through a molding frame, and the molded product is cooled in the frame and does not return to a liquid state or become distorted even if heated, which is irreversible. The present invention relates to a manufacturing method in which a shaped gel or a shaped gel-like food is obtained, and by drying the shaped gel-like food, a shaped dried food that can be easily reconstituted with water is obtained. (b) Conventional technology The methods for producing irreversible gels from sodium alginate are so diverse that it is difficult to enumerate them, but they are summarized in ``Water-Activated Polymers'' (supervised by Nobuo Nakamura, published by Kagaku Kogyo Co., Ltd.). ing. That is, it is as follows. "Gamma alginic acid water-soluble salts - mainly sodium salts Gamma coagulants - calcium sulfate, calcium citrate, calcium chloride, calcium carbonate, weakly acidic substances Gamma reaction retarders - alkali phosphates, alkali citrates" There is no problem with using sodium alginate, but as for the coagulant,
As far as the inventor knows, calcium carbonate,
Generally speaking, weakly acidic substances cannot act as coagulants for sodium alginate ([Note] Hereinafter, sodium alginate will be abbreviated as Alg-Na). For example, when calcium carbonate is used alone, Alg−
Alg-
Helps gel Na. The same can be said of organic acids, which are referred to as weakly acidic substances. Furthermore, when calcium sulfate and calcium chloride are mixed with Alg-Na, they cause strong partial coagulation and cannot be used to produce a uniform gel. In other words, it cannot act as a coagulant. Therefore, in many cases, calcium sulfate or calcium salt can be made into an aqueous solution and aqueous Alg-Na can be immersed in it to solidify it, but the range of molding is extremely limited. Calcium salts of organic acids, other than calcium citrate, are as difficult to handle as calcium chloride (calcium tartrate is not a food additive). The calcium citrate also has Alg depending on the particle size.
- Coagulation occurs in the gelled part of Na, and
When made into a fine powder (more than 100 mesh), it becomes like calcium sulfate, which also causes partial coagulation. particle size 40
At ~60 meshes, a delay in gelation is observed, but it is unstable. Moreover, while it has to be used in large quantities, it is difficult to gel it arbitrarily, and because the particles are coarse, it is close to a kind of partial coagulation, so in terms of quality, it does not produce a smooth gel, and the gelation time is short. Since quantitative processing is not possible, it is not possible to declare that it is practical. The reaction retarder is an alkali phosphate or an alkali citrate, and as can be seen, the coagulant is calcium phosphate or calcium citrate and Alg
-It acts on Na. In other words, as introduced in "Water-soluble polymers",
If Alg-Na could be gelled arbitrarily, it would make a significant contribution to industry, but at present it cannot be said that there is a method that can uniformly gel Alg-Na arbitrarily, easily, and in large quantities. It is. [Note] Other methods for gelling Alg-Na are introduced individually below. (a) Gluconolactone and calcium carbonate method. (b) Calcium sulfite oxidation method. (c) Lactic acid bacteria and calcium carbonate method. (d) Dairy Products Act. (e) Emulsification method of calcium sulfate and oil. (c) Problems to be solved by the invention Alg-Na can be arbitrarily gelled. Any shaped gelled product can be obtained from Alg-Na. Easy gelation method of Alg-Na. An inexpensive method for gelling Alg-Na. Gelation method for large-scale processing of Alg-Na. Multi-purpose usage method of Alg-Na. (d) Means for solving the problems Next, the contents of the present invention will be explained step by step. ◎Relationship (a) in claim 1: The mixture of alginic acid and Alg-Na is a mixture of alginic acid powder or aqueous gel and aqueous Alg-Na.
A mixture with Na or prepared by neutralizing alginic acid with sodium carbonate and leaving a portion as alginic acid, or by adding hydrochloric acid etc. to Alg-Na and converting a portion into alginic acid. It is. The practical concentration of Alg-Na used is 0.2% as an aqueous solution to 5.0% solid content Alg-Na. The mixing ratio of alginic acid and Alg-Na is correlated with the addition of calcium carbonate, but since it may leave some sour taste in the resulting gel, we set a higher value, but the solid content weight ratio is 100 parts Alg-Na. On the other hand, the upper limit for alginic acid is 50 parts and the lower limit is 3 parts. Of course, even if a large amount of alginic acid is mixed, if the amount of calcium carbonate used is constant, the stability of the resulting gel will be constant, so increasing the amount of alginic acid is fine, but it is not productive. [Notes] (1) Alginic acid powder and Alg-Na are used as commercially available food additives. (2) Since alginic acid is a natural product, the dosage and acidity vary depending on the rod. (See "Water-Soluble Polymers" supervised by Yoshio Nakamura, from the 4th line from the bottom on page 28) Therefore, if hydrochloric acid or sodium carbonate is applied to Alg-Na or alginic acid and a portion is left as alginic acid, the calculated residual value is The reaction of the whole system is controlled by making it slightly larger and using calcium carbonate. In the description of the present invention, in order to avoid complications, the addition of alginic acid powder will be described as a representative description. In that case, the amount of alginate powder to be used will be approximately 1.1 to 2.0 times the residual calculated value. (b) The mixing ratio of calcium carbonate to Alg-Na is correlated with the addition of alginic acid;
-The upper limit is 100 parts of calcium carbonate and the lower limit is 2 parts per 100 parts of Na. Even if a large amount of calcium carbonate is used, as long as the amount of alginic acid used is constant, the stability of the resulting gel is constant, so there is no problem in increasing the amount of calcium carbonate, but it is pointless to increase the amount more than necessary. (c) The mixing of alginic acid, Alg-Na, and calcium carbonate must be carried out at a temperature of at least 60°C or higher. When the standard concentration of Alg-Na is 0.2%
The standard temperature is 60℃ or higher, but the Alg-Na concentration is 1.0%.
The standard temperature is 80℃ or higher. The preferred practical concentration of Alg-Na is 0.5% to 3.0%. From the above, heating Alg−
In the present invention, the operation of adding alginic acid to an aqueous Na solution, stirring and mixing thoroughly, and then adding calcium carbonate mixed with a small amount of water is commonly performed in the present invention. The greatest feature of the present invention is in the above mixed system.
At temperatures above 60°C, it must remain liquid and not gel. It is a wonder why such a simple thing was never discovered. Next, present it with one or two pieces of evidence. Γ Used Alg-Na concentration 2% aqueous solution Alginic acid was added as a powder, and calcium carbonate was added mixed with a small amount of water. 0°C ~ 40°C ~ 80°C ~ Alg-Na2% aqueous solution 500g 500g Alginic acid 1g 1g Calcium carbonate 2g 2g Start of solidification ~60 seconds later~ - End of solidification ~15 minutes later~ - No change in liquid state after 3 hours after cooling Coagulation after 5 minutes [Note] Coagulation starts and ends after adding calcium carbonate. The coagulation is completed when the coagulation pressure is within 80% of the coagulation resistance after 5 hours. ~15℃~ ~90℃~ Alg-Na2% aqueous solution 500g 500g Alginic acid 1.5g 1.5g Calcium carbonate 1g 1g Start of coagulation ~20 seconds~ - Finish of solidification ~90 seconds~ - Cooling without change to liquid state after 3 hours After 5 minutes of post-solidification, it is proven that the desired gelation of Alg-Na, which is necessary for shaping it into an arbitrary shape, is decisively influenced by the temperature. That is, in the 11th line from the bottom of page 37 of ``Water-Soluble Polymers'' supervised by Nobuo Nakamura, it says, ``(ii) Jelly can be easily made with cold water and does not require heating unlike agar, gelatin, etc.'' It is also thought that the concept became a blind spot and was the reason why the discovery of the content of the present invention was significantly delayed. (d) After filling a mold with a liquid mixture of alginic acid, Alg-Na, and calcium carbonate during heating, it becomes an irreversible molded gel when stored at a temperature lower than the temperature required to maintain the liquid state. In addition, in the present invention, heated aqueous Alg-
The heating conditions for the mixture containing Na, citric acid, and calcium carbonate must be at least 60°C or higher. The standard concentration of Alg-Na is 0.2%.
The standard temperature is ℃ or higher, but the concentration of Alg-Na is 1.0%.
The standard temperature is 80℃ or higher. Practical use concentration of Alg-Na is preferably in the range of 0.5% to 3.0% ([note] average use concentration depending on the ratio of M polymer and G polymer). From the above, it is common practice in the present invention to separately add citric acid and calcium carbonate to a heated Alg-Na aqueous solution. The greatest feature of the present invention is in the above mixed system.
It must remain liquid and not gel at temperatures above 60°C. Next, present it with one or two pieces of evidence. Γ Used Alg-Na concentration 2% aqueous solution Citric acid was added as an aqueous solution, and calcium carbonate was added mixed with a small amount of water. 0℃〜40℃〜80℃〜 Alg-Na2% aqueous solution 500g 500g Citric acid (5% aqueous solution) 11c.c. 11c.c. Calcium carbonate 0.5g 0.5g Start of coagulation ~60 seconds − End of coagulation ~4 minutes later − [Note] The start and end of coagulation is the time after addition of calcium carbonate. The coagulation is completed when the coagulation pressure is within 80% of the coagulation resistance after 5 hours. In other words, it is proven that the gelation of Alg-Na to the desired degree necessary for forming it into an arbitrary shape is decisively influenced by temperature. This is also considered to be the reason why the blind spot mentioned in relation to claim 1 delayed the discovery of the content of the present invention. After filling the liquid state of a mixture such as a mixture of Alg-Na, citric acid, and calcium carbonate during heating into a mold in which at least one side forms a circular surface, a square surface, or a spherical surface, the mixture is maintained in a liquid state. When stored below this temperature, it becomes an irreversible shaped gel. In addition, in the present invention, heated aqueous Alg-Na
The heating conditions for the mixture with added glycine and calcium carbonate are somewhat different from those for alginic acid and citric acid. In other words, the latter heating is a reaction retardant effect, whereas the former glycine is naturally in a liquid state during heating, but the gelation time during cooling is due to the reaction during cooling from the beginning. It is several times faster than . ΓAn example of the present invention

[Table] The higher the amount of glycine used, the faster the coagulation, but
In terms of economy and taste, a preferable upper limit is 1.5 times the amount of Alg-Na. The lower limit depends on the purpose of coagulation, but 0.2 times the amount is within the practical range. The upper limit of the amount of calcium carbonate used is the same amount. Furthermore, when glycine is used in combination with other alginic acid or citric acid, it has the effect of accelerating the reaction in the case of alginic acid and slowing down the reaction in the case of citric acid. When determining the amount to be used, it is preferable to consider the slowness of the reaction depending on each condition. Other conditions were the same as those described for alginic acid and citric acid. ◎Related to Claim 2: Mixing Alg-Na with alginic acid, citric acid, glycine, etc., alone or in combination, in the process of producing an irreversible molded gel, as described in Claim 1. The mixture is then mixed with calcium carbonate and heated to a liquid state (hereinafter simply referred to as gelling liquid mixture) and food to form a mixture, which is then filled into a mold. The product is then cooled to produce shaped gel-like foods. Foods are as follows. Cereals, potatoes, sweets, fats and oils, seeds and seeds, beans, vegetables, meat, eggs, milk, vegetables, fruits, mushrooms, algae, beverages, seasonings, spices, cooking Processed foods, etc. The mixing ratio of the liquid mixture for gelation and foods is as follows:
The concentration and usage ratio of the liquid mixture vary depending on the strength, degree of cohesion, type and quality of the food product. The average Alg-Na equivalent concentration of the liquid mixture used for food products is easily manageable at around 2%. Since foods vary widely, the mixing ratio should preferably be based on the purpose,
The ratio should be determined in advance through a small experiment, taking into account the required texture. An example of the present invention will be introduced below. (Using a liquid mixture for gelling with a concentration of 2% in terms of Alg-Na) Liquid mixture for gelling Amount of foods used Number of grams 500g Sake 500c.c. 500g Boudoux 500c.c. 500g Shochu 500c.c. (grated) 200g 50g Chicken egg 100g 200g Matsushi 1 potato (processed with water) 500g 100g Sugar 100g 80g Pacific saury (fillet) 100g 300g Apple (raw grated) 500g 500g Commercially available soy sauce 500c.c. That is, since it varies greatly depending on processing conditions and the like, it is preferable to arbitrarily change the mixing ratio as necessary, as described above. The method of mixing the liquid mixture for gelation and foods is as follows:
Any method may be used as long as the mixture is mixed, and there is no problem with manual or mechanical operation. The temperature must be maintained above 60°C during the mixing operation. After mixing, the mixture is filled into a mold, that is, a mold prepared according to the purpose, and when the temperature is lowered to below the previously held temperature, a molded gel-like food product is formed after a while. From the above, this is a method for producing foods that can mold any foods into any shape as a molded gel food. ◎Relation to Claim 3: Drying the shaped gel-like food produced according to the relationship in Claim 2 (hereinafter simply referred to as "shaped gel-like food"), and producing the dried product. To obtain molded dry gel foods that almost return to their original shape when immersed in water. The drying method is simple and there are no restrictions, such as freeze drying, heat drying, hot air drying, etc. The recovery properties of molded dry gel foods when immersed in water vary depending on the type of food, but will be introduced below with reference to examples of the present invention. [Note] For drying, the height and width are 200 (mm) x 200 (mm).
A method was adopted to reduce the thickness by suppressing the shrinkage of the surface. Therefore, the return property is determined by the return ratio of thickness and weight. Molded gel food Dry gel food Water immersion recovery rate (thickness mm) (thickness mm) % Carrot 5 0.5 93% (Raw grated) Pork (ground meat) 5 1.5 78% Starch 1.0 83% Tomato 5 0.3 94% (Youth) Sanma 5 1.0 84% (minced meat) It can be summarized as above. This means that the development of applications for dried food products will expand significantly. (e) Effects of the invention The method of the present invention has been explained in detail as above,
The features of claims 1 to 5 of the present invention are summarized as follows. (1) The method of the present invention can produce an irreversible gel using sodium alginate at any time. (2) The method of the present invention can obtain a shaped gel of any shape from sodium alginate, that is, an irreversible shaped gel shaped according to the purpose. (3) The method of the present invention is an easy method for producing an irreversible molded gel that only requires temperature manipulation. (4) The method of the present invention is an inexpensive method for producing an irreversible molded gel using temperature manipulation. (5) The method of the present invention is a method for producing an irreversible molded gel using a mass production method using only temperature control. (6) The method of the present invention utilizes the features of (1), (2), (3), (4), and (5) to introduce a wide variety of versatility of frozen foods, chilled foods, and dried foods into food manufacturing methods. I can do it. Alginic acid, which is being pursued by petroleum products, is an abundant marine resource, but gelling technology is lagging far behind, so it is said that its use will inevitably decline despite its effectiveness. Therefore, it is believed that the present invention and the like will pave the way for the utilization of at least some alginic acid-based materials, and will significantly increase the effectiveness of resources. (f) Examples The details of the present invention will be explained with the following examples. [Note] (1) Examples are performed based on the order of claims. (2) The raw materials used in the examples were of the following specifications. Alginic acid For commercially available food additives Sodium alginate For commercially available food additives Calcium carbonate For commercially available food additives Citric acid For commercially available food additives Glycine For commercially available food additives Food products Commercially available and their cooking processing (3) Drying Γ dryer 2KW Ventilation Γ Home use 1/4 HP Refrigerator -20℃ (4) Formwork used ΓCircular frame that creates at least a circular surface ΓSquare frame that creates at least a part of a square surface ΓFrame that creates at least a spherical surface (5 ) Explanation of terms in Examples (a) Claim 1 Γ Cooling time The effect varies depending on the room temperature, but 15°C to 20°C
is the standard. Γ Hot water bath effect Irreversible molded gel or molded gel-like food 70
Items that do not melt or distort after being immersed in hot water at a temperature of ℃ or higher for 30 minutes are considered "good." In addition, the time when the gelatinizing liquid mixture is melted is defined as "pouring immediately after mixing", and the time for keeping it warm depending on the heating conditions is "30 minutes later", "60 minutes later",
After 180 minutes, mix the cooled material in the bath. (b) Claims 6 and 3 The explanation of the Γirreversible gel composition is an explanation of the content of the composition using the example number in Claim 1, and it is a liquid state when heated. is simply referred to as "liquid mixture for gelling", and irreversible gels or irreversibly shaped gels when cold are simply referred to as "gels" and "shaped gels". ΓWater Reconstitution Effect Drying of a shaped gel-like food is carried out in such a way as to spread out the flat surface of the food in order to prevent shrinkage of the flat surface and to reduce the thickness. Water reconstitution test
Immerse it in water at around 25°C to 25°C and check the return rate due to water content in 30 minutes. That is, the thickness of the food before drying is the denominator, the thickness of the food after drying is the numerator, and the value is expressed as a percentage. Γ Oven: If the molded gel-like food does not melt after leaving it in a 120℃ gas oven for 30 minutes, it is considered to be stable in moldability. Gamma hot water bath If a shaped gel food is immersed in 70°C hot water and maintains its shape, it will not disintegrate. ΓExample (1), (2), (14), (15), (28), (29), (
45),
Using (46) and (62) as examples of sentences, examples (3) to (13), (16) to (27), and (30) to
(44), (47) to (61), and (63) to (80) are summarized as a table. Example 1 Dissolve 20g of sodium alginate in 1000c.c. of water and heat it to 80℃ or higher in a hot water bath until the average temperature of the product is 80℃.
When the temperature is above ℃, add 2 g of alginic acid suspended in 20 c.c. of water. After thorough mixing, add 4 g of calcium carbonate suspended in 20 c.c. of water. Stir the three-component mixture thoroughly. While doing so, keep the temperature above 80℃.
The three-component mixture kept at 80° C. or higher is poured into each mold at the following time intervals and cooled at room temperature for 3 hours. Heat retention time Formwork Hot water bath effect Pour immediately after mixing Square shape Good After 30 minutes 〃 〃 After 60 minutes 〃 〃 After 180 minutes〃 〃 〃 Example 2 Dissolve 20g of sodium alginate in 1000c.c. of water and pour it into hot water. Heated to 80℃ or higher in a bath, with an average temperature of 80℃
When the temperature is above ℃, add 3 g of alginic acid suspended in 40 c.c. of water. After thorough mixing, add 2 g of calcium carbonate suspended in 10 c.c. of water. Stir the three-component mixture thoroughly. While doing so, keep the temperature above 80℃.
The three-component mixture kept at 80° C. or higher is poured into each mold at the following time intervals and cooled at room temperature for 3 hours. Heat retention time Formwork Hot water bath effect Pour immediately after mixing Round shape Good After 30 minutes 〃 〃 After 60 minutes〃 〃 〃 After 180 minutes〃 〃 〃

【table】

[Table] Example 14 Dissolve 20g of sodium alginate in 1000c.c. of water and heat it to 80℃ or higher in a hot water bath.The average temperature of the product is 80℃.
Add 30g of glycine and 20g of calcium carbonate suspended in water to the temperature above ℃, and keep warm at 80g or above while stirring thoroughly. The two-component mixture kept at a temperature of 80° C. or higher is poured into each mold at the following time intervals and cooled at room temperature for 3 hours. Insulation time Formwork Hot water bath effect Pour immediately after mixing Round shape Good After 30 minutes 〃 〃 After 60 minutes 〃 〃 Example 15 Dissolve 20g of sodium alginate in 1000c.c. of water and heat it to 80℃ or higher in a hot water bath. Heating, product temperature average 80
Add 2 g of citric acid dissolved in 10 c.c. of water to the area where the temperature is above ℃. After mixing, add 4 g of calcium carbonate.
was suspended in 10 c.c. of water, and the 3-component mixture was kept at a temperature of 80°C or higher while stirring thoroughly. The three-component mixture kept at 80° C. or higher is poured into each mold at the following time intervals and cooled at room temperature for 3 hours. Heat retention time Formwork Hot water bath effect Pour immediately after mixing Spherical shape Good After 30 minutes 〃 〃 〃 After 60 minutes 〃 〃

【table】

[Table] Example 28 Gel material of Example 1 kept warm at 80℃ or higher
Mix 500g of ground sardine meat that has been cooked and kept at 80℃ or above, fill the mixture into a square mold, store in the refrigerator at 10℃ or below, and after cooling, form into a square shape using a square frame. A sardine-shaped gel-like food is obtained. Oven (30 minutes) Stable moldability Hot water bath (30 minutes) No disintegration Example 29 Gel material of Example 2 kept at a temperature of 80°C or higher
Mix 500g of ground pork lean meat that has been heated and kept at 80℃ or above, fill the mixture into a square shape, store in the refrigerator below 10℃, and after cooling, form into a square shape using a square frame. A gel-like pork product is obtained. Oven (30 minutes) Stable moldability Hot water bath (30 minutes) No disintegration

【table】

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[Table] Example 45 500g of the gel material of Example ( ) kept at 80℃ or higher was mixed with 500g of sanma paste that had been cooked and kept at 80℃ or higher, and the thoroughly mixed mixture was filled into a square shape. After cooling and storing in a refrigerator at 10° C. or below, the square-shaped gel-like food is dried in a dryer to obtain a dry gel-like food. Water rehydration effect: 92% Example 46 Mix 500g of the gel material of Example ( ) that has been kept at 80℃ or higher with 500g of lean ground beef that has been cooked and kept at 80℃ or higher, and mix well and form into a square shape. Fill it, store it in the refrigerator below 10℃, and after cooling,
A gel-like beef product formed from a square shape is dried in a dryer to obtain a gel-like dried beef product. Water rehydration effect 85%

【table】

【table】

[Table] Example 62 Mix 500g of the gel material of Example ( ) kept at 80℃ or higher with 500g of ground sanma meat that has been cooked and kept at 80℃ or higher, and fill the thoroughly mixed mixture into a square shape. Then, store it in a refrigerator at 10℃ or below, cool it, and freeze it in a -20℃ freezer as a square shape to make a frozen gel-like food. After being left in the freezer for 7 days and thawed at room temperature, its ability to return to its original shape and its shape retention stability are as follows. Restorability to original shape 96% Shape retention stability 115

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【table】

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Claims (1)

[Claims] 1. In producing an irreversible molded gel that maintains a liquid state when warm and becomes an irreversible gel when cold,
A liquid mixture of calcium carbonate and alginic acid, citric acid, or glycine, alone or as a mixture, is molded into heated aqueous sodium alginate through a mold, cooled, and returned to a liquid state by heating. A method for producing an irreversible moldable gel having unique characteristics. 2. The method for producing an irreversible molded gel according to claim 1, wherein the heating temperature is 60°C or more and 130°C or less, and the cooling temperature is within a temperature range in which the produced gel does not freeze. 3. Claim 1, wherein the mixture of alginic acid and sodium alginate is a mixture of solid alginic acid and aqueous sodium alginate, or a mixture of alginic acid in a solid state and aqueous sodium alginate, or a mixture in which some alginic acid is left and the rest is a sodium salt, or a part of sodium alginate is made into alginic acid.
A method for producing an irreversible molded gel as described in Section 1. 4 The mixing ratio of alginic acid and sodium alginate is sodium alginate 100 in terms of solid content weight ratio.
parts, the upper limit for alginic acid is 50 parts, and 3 parts.
For citric acid, the upper limit is 10 parts and the lower limit is 1 part. For glycine, the upper limit is 200 parts and the lower limit is 20 parts. For calcium carbonate, the upper limit is 100 parts and the lower limit is 2 parts. A method for producing an irreversible molded gel according to claim 1. 5. When producing molded gel foods by mixing foods with liquids that maintain a liquid state when warm and become irreversible gels when cold, alginic acid or citric acid is added to heated aqueous sodium alginate. Alternatively, a liquid mixture of glycine alone or a mixture of calcium carbonate and food is mixed to form a mixture, and the mixture is molded through a molding frame and cooled to ensure moldability that will not be distorted by heating. A method for producing molded gel-like foods comprising an irreversible gel having the characteristics of: 6. Mix food with the liquid, which maintains a liquid state when warm and becomes an irreversible gel when cold, to form gel-like foods, and dry it so that the dried product can be easily rehydrated. In producing foods, food is mixed with a liquid mixture of warmed aqueous sodium alginate, alginic acid, citric acid, or glycine alone or as a mixture, and calcium carbonate, and the mixture is molded into a molding frame. A dried product of a gel-like food product, which is a mixture of an irreversible gel and a food product that can be easily rehydrated by forming and cooling the product by drying it to form a dry product. manufacturing method. 7. The method for producing shaped gel-like foods according to claim 5, wherein the foods are agricultural products, marine products, or livestock products as they are or processed products thereof. 8. The method for producing dried shaped gel-like foods according to claim 6, wherein the foods are agricultural products, marine products, or livestock products as they are or processed products thereof.