PURPOSE: To enable a solid food to have excellent meltability in the mouth, heat resistance, shape holding properties and shape processability, by blending a protein consisting essentially of rennet casein with edible fats and oils, water, phosphate or sodium citrate at a specific ratio.

CONSTITUTION: Sodium citrate or a phosphate, such as disodium phosphate, and, as necessary, common salt are added to water and dissolved while being heated. A protein consisting essentially of rennet casein, such as dried granular edible rennet casein, and, as necessary, polysaccharides, such as locust bean gum, and natural cheese, such as Paremesan cheese, are added. Edible fats and oils, such as beef tallow, and, as necessary, in edible emulsifying agent, such as glycerol monofactty acid ester, and the remainder of water are added and blended. An organic acid, such as citric acid, as necessary, is added and kneaded therewith. The resultant blend is cooled to about 5W10°C to afford the aimed solid food. Thereby the food will not permeate into bread even by placing on the bread and baking the bread. Cheese-like appearance is obtained and the food is well melted in the mouth with excellent texture and can be processed into an optional shape.