Described are a method and an ultra-high temperature (UHT) system for processing a drinkable plant-based food product under sterile conditions that ensure an extension of the service life in the production cycle and a higher production capacity in a specified period of time. In at least one section of the thermal treatment in which an admixture starts to precipitate from the material solution, i.e., the raw product, above a precipitation temperature, a first pulsed flow is applied to the product-side flow in the interior of a pipe in the course of a pressure increase process. The pulsed flow is superimposed on a second pulsed flow within the product-side flow in the interior of the pipe, where the second flow results from homogenization. The product-side flow in the interior of the pipe is exposed to a highly turbulent flow with a Reynolds number above 30,000.

A solution to address the problem of providing a processed soy milk food that has a good meltability in mouth without any roughness or coarseness and an elastic texture similar to a processed and cooked meat product and that maintains the good texture even after freezing and thawing is disclosed. This problem is solved by using a coagulant in addition to a coagulated product of soy milk and a protein material.