To obtain the subject yogurt slight in drip development even after thawed, and excellent in palate feeling, flavor and freezing resistance by fermenting soybean milk containing a gelling agent and others followed by coagulation and then freezing.
This frozen soybean milk yogurt is obtained by fermenting soybean milk containing at least one kind of coagulant selected from glucono-δ- lactone, magnesium chloride, calcium chloride and calcium sulfate, at least one kind of gelling agent (its amount to be added being pref. 0.01-20.0 wt.%) selected from gelatin, pectin, sodium alginate and gum guaiac, and a lactic acid bacterium starter, followed by coagulation and then freezing; wherein it is preferable that 0.1-30.0 wt.% of oligosaccharide(s) is added, together with the gelling agent, to the soybean milk.
TAKATSUJI MASAO
NAKAJIMA MAKOTO
