A jelly food containing soybean protein that even when a soybean protein
is contained, realizes high storage stability, exhibits low probability
of deposition at a weak acid zone and ensures excellent flavor. In
particular, jelly food wherein use is made of low phytic acid soybean
7S-protein. More particularly, a jelly food containing soybean 7S-protein
wherein the phytic acid content is 0.2% or less, preferably 0.1% or less,
per protein.
