PROBLEM TO BE SOLVED: To provide a bottled food product for ordinary temperature circulation or chilled circulation capable of preventing the shape losing of a softened food material during production, carriage and sale, and a method for producing the same.SOLUTION: Provided is a method for producing a bottled food product where a food material, a decomposition enzyme, a thickening stabilizer and a seasoning liquid are added to the inside of a container, the decomposition enzyme is introduced to the inside of the food material, in the container, the food material is reacted with the decomposition enzyme in a liquid matter, in the presence of a thickening stabilizer and is softened as the original shape is retained, and the container and the content are heated. The thickening stabilizer at least includes: a first thickening stabilizer of imparting viscosity to the liquid matter after the heating； and a second thickening stabilizer of uniformly diffusing the first thickening stabilizer after the heating. The food material softened while holding the original shape in the container is almost uniformly dispersed with the thickening stabilizer, the same is present in the dissolved liquid matter, and, in the liquid matter, viscosity under a sol state at 20°C is 500 mPa s or more, or jelly strength in a gel state at 20°C is 500 N/m2 or higher.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】製造、輸送、及び販売中における軟化食材の型崩れを防止できる常温流通又はチルド流通用の容器詰め食品及び製造方法の提供。【解決手段】容器中に食材、分解酵素、増粘安定剤、及び調味液を添加し、食材内部に分解酵素を導入し、容器内において液状物中に増粘安定剤の存在下で、食材を分解酵素と反応させて、元の形状を保持したまま軟化させ、容器及び内容物を加熱する方法を含み、増粘安定剤が、少なくとも、加熱後に液状物に粘性を付与する第１の増粘剤と、加熱後に第１の増粘安定剤を略均一に拡散させる第２の増粘安定剤とを含み、容器内において元の形状を保持したまま軟化した食材が、増粘安定剤が略均一に分散し、溶解した液状物中に存在し、液状物は、２０℃でゾル状態にある時の粘度が５００ｍＰａ・ｓ以上か、または２０℃でゲル状態にある時のゼリー強度が５００Ｎ／ｍ２以上である容器詰め食品の製造方法。【選択図】なし
