PURPOSE: To obtain a pasty mayonnaise fermented soybean free from the mutual separation of raw materials and the flavor decomposition of the fermented soybean after thawed, and high in the nutritive values by adding spice and seasoning agents to ground soybean and a freezing-resistant mayonnaise, stirring the mixture, packing the mixture in a sealing film, and subsequently quick-freez ing the packed mixture.

CONSTITUTION: (A) ground fermented soybean and (B) a freezing-resistant mayonnaise containing suitable amounts of spice and seasoning agents are stirred and mixed with each other, packed in a sealing film, and subsequently quickly frozen to produce the mayonnaise fermented soybean. The frozen fermented soybean is naturally thawed at a temperature near to the ordinary temperature, does not have a fermented soybean smell and an ammonia smell, and has a moderate viscosity when eaten.