abstract |
(57) [Summary] [Problem] To provide a frozen food with good storage stability suitable for appetizers and desserts. SOLUTION: Frozen-resistant soy milk 24.5 to 75% by weight, oil-in-water emulsion 75 to 20% by weight, and gelling agent 0.5 to 5% % By weight. Examples of the oil-in-water emulsion include a foamable oil-in-water emulsion and / or concentrated milk, and a whipped oil-in-water emulsion is preferable. |