To produce the food which contains no thickening agent and no gelatinizing agent, however, has specified contents of dry matter and fat and also contains milk protein, sugar and water and is used for making pastry, biscuits or confectionery.

This food is an essentially non-emulsion type food and physically, chemically and sensuously stable at a temp. of ≤30°C and contains no thickening agent and no gelatinizing agent. In the food, the dry matter content is 80 to 90wt.% and the fat content is 30 to 60wt.% and the fat has a ≥8wt% solid content at 30°C. Thus, the objective gas-containing material type food which contains milk protein, sugar, fat and water and is used for making pastry, biscuits or confectionery, can be produced.