To provide a simple method for producing a three-layer food having good taste and texture and clear boundary.
A jelly solution having pH 2.5-3.5 is emulsified by using a polyglycerol fatty acid ester having ≥10 HLB as an emulsifier and cream having 0.3-2 μm average particle diameter of fat globule is added to the resultant emulsion and pH of the mixed solution is controlled to ≤4 and the solution is subjected to heat sterilization at 80-90°C to the objective three-layer jelly food. In the resultant three layer jelly food, cream layer is divided in two layers composed of a layer having condensed feeling and a layer suppressed in condensed feeling and having soft texture, and a jelly layer which is the lowest jelly layer has simple sour taste.
KODAIRA MAKOTO
AIKAWA HITOSHI