Gelling agent suitable for manufacturing gelatinous foodstuff containing plant tissue macerating enzyme activity

The present invention provides a gelling agent allowing a gelatinous foodstuff to gel reliably with a good texture when distributed at normal temperature. A food material derived from vegetables and fruits treated with a plant tissue macerating enzyme is used in said foodstuff. At least one type of component not subject to gelling inhibition is selected from K-carrageenan, I-carrageenan, gellan gum, and xanthan gum for at least one enzyme selected from the group consisting of cellulase, pectinase, and hemicellulase, and is blended into a gelling agent.