PURPOSE: To obtain a formed jelly-containing liquid food capable of keeping good quality without causing melting of formed jelly or aggregation of milk protein even in the case of sterilizing retort pauch and capable of distributing at a normal temperature in a milk protein-containing liquid food.

CONSTITUTION: A formed jelly such as coffee jelly obtained by heating and solidifying a thermally solidifying gelling agent such as curdlan is added to a milk protein-containing liquid such as milk drink. A formed jelly-containing milk protein-containing liquid such as this coffee jelly-containing milk drink is subjected to retort pauch sterilization treatment due to high temperature heating at ≥100°C. In this time, by using the thermally solidifying gelling agent, formed jelly is not melted even in the case of retort pauch sterilization and the milk protein does not cause aggregation. Thereby, formed jelly-containing milk protein-containing food can be distributed at normal temperature.