A novel type of jellified food is prepared by maintaining an aqueous dispersion of a thermally gelable polysaccharide consisting mainly of beta -1, 3-glucose units at 55 DEG to 80 DEG C under stirring so as to obtain a fluid containing from 0.5 to 5 weight percent of said polysaccharide and then leaving this fluid to stand and cool. This food has an excellent texture and mouth-feel and retains its shape upon reheating.
