An object of the present invention is to provide a good mouthfeel of a food that is eaten in a fluid state, while keeping shape retention during transportation of the food and having a smooth tongue at the time of eating and a suppressed glueiness. [Solution] In the present invention, a method for producing a food which is heated and eaten in a fluid state is such that the following acid-treated starch is added to a food material, and the acid-treated starch is used in an amount of 0.7% by mass or more based on the whole food composition. A step (1-1) of obtaining a food composition containing not more than mass%, a step (1-2) of heat-treating the food composition, and a step of filling the container with the heat-treated food composition and closing the lid. (1-3) and a step (1-4) of cooling the food composition filled in the container to a temperature of more than 0 ° C. and 10 ° C. or less to obtain a food. After 20% by mass of the size liquid is heated at 121 ° C. and 0.206 MPa for 25 minutes, and then heated under pressure at 3 ° C. for 16 hours or more and 20 hours or less, the viscosity at 70 ° C. when heated to 70 ° C. is 6 mPa. S or more and 400 mPa · s or less. [Selection diagram] None【課題】流動状態で喫食される食品について、食品の輸送時の保形性を確保しつつ、喫食時の舌触りがなめらかで糊っぽさが抑制された良好な口どけとする。【解決手段】 本発明において、加熱され流動状態で喫食される食品の製造方法は、食品素材に、以下の酸処理澱粉を配合して、酸処理澱粉を食品組成物全体に対して０．７質量％以上２０質量％以下含有する食品組成物を得る工程（１－１）と、食品組成物を加熱処理する工程（１－２）と、加熱処理された食品組成物を容器に充填し、蓋をする工程（１－３）と、容器に充填した食品組成物を０℃超１０℃以下の温度に冷却し、食品を得る工程（１－４）と、を含み、酸処理澱粉の乾物換算質量濃度が２０質量％の糊液を１２１℃、０．２０６ＭＰａで２５分間、加圧加熱処理後、３℃で１６時間以上２０時間以下冷却したのち、７０℃に加熱した際の、７０℃の粘度が６ｍＰａ・ｓ以上４００ｍＰａ・ｓ以下である。【選択図】なし
