PROBLEM TO BE SOLVED: To provide a soybean milk gelatinized food that resists syneresis (does not turn into sponge) even when frozen and then unfrozen, and also resists a change of texture, and has excellent freezing resistance.SOLUTION: The problem is solved by heating soybean milk up to 70-100°C, then optionally cooling it, and adding a gelator and trehalose and/or oligosaccharide, and optionally water, to the soybean milk to heat and melt it, and then cooling it for non-fluidization.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】凍結解凍しても離水がなく(スポンジ状にならず)、且つ食感変化が起こり難い、冷凍耐性に優れた豆乳ゲル化食品を提供する。【解決手段】上記課題は、豆乳を70~100℃になるまで加熱した後、任意に冷却し、ゲル化剤とトレハロース及び/又はオリゴ糖及び任意の水を添加して加熱溶解させた後、冷却して非流動化することにより解決される。【選択図】なし
