To provide a method for producing a cooked food product which is excellent in preservation and causes little quality deterioration even when the frozen storage period is long.SOLUTION: A method for producing a cooked food product according to the present invention includes a step of cooking starchy food products, such as potatoes and pumpkins, with a liquid seasoning containing 25 mass% or more of sugars. It is preferable that the cooking includes a step of keeping a state where the temperature of the starchy food products is 105°C or higher for 2 min or more. It is preferable that the cooking is carried out while pressurizing the starchy food products by steam generated during the cooking. It is preferable that the sugars contain 50 mass% or more of one or more selected from the group consisting of trehalose and dextrin. The starchy food products may be frozen after the cooking.SELECTED DRAWING: None【課題】保存性に優れ、冷凍保存期間が長期にわたる場合であっても品質低下が少ない調理済み食品の製造方法を提供すること。【解決手段】本発明の調理済み食品の製造方法は、芋類、カボチャ類などの澱粉質食品に対して、糖類を25質量%以上含む調味液にて加熱調理する工程を含む。前記加熱調理は、前記澱粉質食品の品温105℃以上の状態を2分以上維持する工程を含むことが好ましい。前記加熱調理は、該加熱調理時に発生する蒸気により前記澱粉質食品を加圧しつつ行われることが好ましい。前記糖類は、トレハロース及びデキストリンからなる群から選択される1種以上を50質量%以上含むことが好ましい。前記澱粉質食品を加熱調理後に冷凍してもよい。【選択図】なし
