PURPOSE: To improve transportability and preservability of bean-curd by charging a cooled soy milk and a coagulant in a specific shape-keeping shaping vessel, adding a seasoning composition on the soy milk, precipitating with diffusion, heat-sealing and sterilizing with boiling.

CONSTITUTION: A coagulant and an antifoaming agent and added to a soy milk cooled to 5-30°C not coagulating by the coagulant and subjecting to vacuum-stirring under a reduced pressure, then mixed with deaerating to obtain a mixture. Then, said mixture is charged in a main body 1 of a shape-keeping shaping vessel having an opened upper part and lower-narrowing hollow shape. Next, a seasoning composition composed of a seasoning and a heat-gelling agent for food (e.g. gelatin) and having larger specific gravity than the soy milk is supplied from upper side of said charged soy milk and precipitated to bottom part of the main body 1 of the vessel and simultaneously diffused. Thus, the opening of the main body 1 of the vessel is sealed by heat sealing 3 with a plastic sheet 2 and sterilized by boiling to sterilize the soy milk with coagulation and the seasoning composition is simultaneously subjected to gelling.