A food composition containing a starch, a gelling agent being substantially starch-free, a paste, and water, the amount of the water contained in the composition being 65 wt% or more and less than 90 wt%, excluding the amount of water contained in the paste, the composition containing the gelling agent in an amount of 0.5 to 3 wt%, the composition containing the starch in an amount of 5 to 10 wt%, the composition containing the paste in an amount of 5 to 20 wt%, the total amount of the starch, the gelling agent, the paste, and the water being 85 to 100 wt%, the food composition being obtainable by mixing the starch, the gelling agent, the paste, and the water to obtain a uniform dispersion, the composition having a syneresis rate of 0 to 3%, the composition having a fracture stress of 20,000 to 70,000 N/m 2, wherein the fracture stress being measured in accordance with the method disclosed in "Notice No. 0212001 of the Pharmaceutical and Food Safety Bureau" (February 12, 2009), "Permission of Labeling for Food for Special Dietary Uses", by filling a metal Petri dish having a diameter of 40 mm and a height of 15 mm with the food composition to a height of 15 mm, and performing compression measurement twice using a cylinder plunger having a diameter of 20 mm with a clearance of 5 mm at a compression speed of 10 mm/sec, and at a room temperature (20±2°C), and the syneresis rate being determined by: the food composition being filled in a container, the weight of the food composition being measured at room temperature, i.e. 20±2°C, together with the container: weight: food composition weight + container weight, the tare gauze weight being measured: weight: gauze weight, a Kimtowel paper towel being placed on a scale and a gauze being placed thereon to measure the weight: weight: gauze weight + Kimtowel weight, the food composition removed from the container being placed on the gauze and the weight being measured: weight: the food composition weight + gauze weight + Kimtowel weight, the food composition being removed together with the gauze, and the weight being measured: weight: syneresis weight + Kimtowel weight, the container being tared: weight: container weight, and the syneresis rate of the food composition being calculated using the following equation: syneresis rate = weight 5 − weight 3 + weight 2) × 100 / ( weight 1 − weight 6. the food composition being filled in a container, the weight of the food composition being measured at room temperature, i.e. 20±2°C, together with the container: weight: food composition weight + container weight, the tare gauze weight being measured: weight: gauze weight, a Kimtowel paper towel being placed on a scale and a gauze being placed thereon to measure the weight: weight: gauze weight + Kimtowel weight, the food composition removed from the container being placed on the gauze and the weight being measured: weight: the food composition weight + gauze weight + Kimtowel weight, the food composition being removed together with the gauze, and the weight being measured: weight: syneresis weight + Kimtowel weight, the container being tared: weight: container weight, and the syneresis rate of the food composition being calculated using the following equation: syneresis rate = weight 5 − weight 3 + weight 2) × 100 / ( weight 1 − weight 6.