Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ºC and approximately 70ºC a step for obtaining a mixture by mixing a food product material, the enzyme-treated starch, and water a step for gelatinizing the enzyme-treated starch in the mixture by heating the mixture and a step for obtaining a food product containing a starch gel by cooling and thereby gelling the mixture containing the gelatinized enzyme-treated starch. The enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having the property of improving the gel-forming capability of starch, and cyclodextrin glucanotransferase.
