To prepare the subject gel-like food, comprising a cream, a gelling agent and an emulsifying agent and preservable for a long period without causing browning or a browned malodor due to a retort treatment by reducing the content of a protein.

This gel-like food preservable for a long period is prepared by mixing powders of 20 pts.wt. granulated sugar with 0.7 pt.wt. carrageenan, 0.2 pt.wt. locust bean gum, 0.1 pt.wt. coloring matter of Gardenia jasminoides Ellis, 0.1 pt.wt. sucrose ester of a fatty acid having 16 HLB and 0.1 pt.wt. common salt, then adding 49 pts.wt. water thereto, heating the resultant mixture at 85°C for 10min, subsequently adding an adequate amount of a silicone thereto, then adding 25 pts.wt. fat-substituted cream, reheating the mixture at 85°C, subsequently carrying out deaerating treatment, adding 1 pt.wt. perfume, homogenizing the prepared mixture, filling the homogenate in a forming container, then performing the retorting treatment at 121°C for 20min and subsequently cooling the retorted material to 30°C. The resultant pudding has about 0.44wt.% protein content.