PROBLEM TO BE SOLVED: To provide a dessert base that becomes a gelatinous food with an excellent texture when mixed with soybean milk, formulated soybean milk or soybean milk beverage.SOLUTION: A dessert base contains starch or modified starch of 1-5%, and has its pH controlled in 3.0-4.2. The base is mixed with soybean milk, formulated soybean milk, and soybean milk beverage with a pH of 4.6 or more, and the like for agitating, to obtain a gelatinous food with a good flavor and a moderate texture.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】豆乳、調整豆乳および豆乳飲料と混合した際に良好なテクスチャーのゲル状食品となるデザートベースを提供する【解決手段】デンプンもしくは加工デンプンを1~5%を配合し、pHを3.0~4.2に調整したデザートベースであって、本ベースを豆乳、調整豆乳、およびpH4.6以上の豆乳飲料などと混合撹拌することにより、風味が良好で適度なテクスチャーを持ったゲル状食品【選択図】図1
