To obtain a paste state food having a good melting property in mouth and a smooth eat feeling, and less in quality deterioration on preserving in a frozen state.

This paste like food selected from a custard cream, a flour paste, a white sauce, a semi-solid state dressing and a sauce for a dessert, is obtained by simultaneously using as raw materials, (A) at least one kind selected from not swelling suppression-treated waxy starch, tapioca starch, a sweet potato starch, a potato starch and their processed starches with (B) at least one kind selected from a cross-linked starch and a wet heat-treated starch. By the starch or (A), a smooth eat feeling and melting in mouse feeling are obtained, and by the starch of (B), a quality deterioration at thawing the frozen preserved food can be suppressed.