To obtain a jelly free from syneresis even by heat-shock, keeping elasticity, having excellgnt freeze resistance, palatability, taste, flavor, texture, distribution suitability and long-term preservability and useful for pudding, or the like, by including a specific glucan.

This jelly contains preferably 0.5-2 wt.% (in the jelly) of a glucan containing one ring structure composed of ≥14 α-1,4-glucoside bonds in the molecule. The jelly preferably contains a glucan having an inner branched ring structure part and an outer branched ring structure part and having a polymerization degree of ≥50. The glucan can be produced e.g. by treating a starch with one or more enzymes selected from D-enzyme, cyclodextrin glucanotransferase and branching enzyme.