[Problem] The invention addresses the problem of providing a freezing-tolerant acidic protein food product that can retain pre-freezing smoothness without syneresis, void formation, or roughening of the texture after freezing and thawing. [Solution] It is possible to prepare a freezing-tolerant acidic protein food product by including a gelling agent and two or more species selected from the group consisting of trisaccharides or higher oligosaccharides, trehalose, galacturonic acid-containing polysaccharides, and starch.
