PURPOSE: To obtain a minced meat processed food reduced in calorific value and giving smooth, oily palate feeling, by incorporation, during producing the food, of a gel product of a suspension containing finely granulated cellulosic material having specific granular size.

CONSTITUTION: A finely granulated cellulosic material 0.3-6μm in the granular diameter for the integrated volume of 50% and ≥25% in the integrated volume rate for the granules ≤3μm in granular diameter is suspended in a liquid thickened by a thickening agent such as xanthane gum, and the resulting suspension is incorporated with a gelling agent (pref. curdlan or gelan gum), surfactant and casein protein to effect gelation. The resultant gel is incorporated during the objective food production process, thus obtaining the objective food. It is preferable that the content of the finely granulated cellulose in the gel be 5-15wt.% and the amount of the gel to be incorporated 5-45wt.% based on the final processed food.