PROBLEM TO BE SOLVED: To provide retort sterilized food having an excellent texture even after being subjected to retort sterilization and having excellent appearance, aroma, and taste, and to provide a method for manufacturing the retort sterilized food that can make the retort sterilized food easily and at a low cost.SOLUTION: In regards to a breaking strength curve obtained when measuring structural strength by continuously applying a compressive load to food to be objected after subjecting to the retort-sterilizing the food to be objected having at least a stroma protein, the retort sterilized food has peaks to appear by 50% of a strain rate of the breaking strength curve of which at least one shows a physical property that reduces more than a predetermined rate relative to the strength peak value. The method for manufacturing the retort sterilized food includes: a water reducing step A of reducing the water in the food to be objected having at least the stroma protein and a retort-sterilizing step B of performing sterilization treatment, after filling and sealing the food which reduced water in a storage container, by heating and pressurizing the food to be objected.COPYRIGHT: (C)2012,JPO&INPIT【課題】レトルト殺菌後も良好な食感を有し、その外観、香気および味も良好なレトルト殺菌食品、および、当該レトルト殺菌食品を簡便かつ安価に作製できる製造方法を提供する。【解決手段】少なくとも筋基質タンパク質を有する食品対象物をレトルト殺菌した後、当該食品対象物に圧縮荷重を連続付与して組織強度を測定したときに得られる破断強度曲線に関して、破断強度曲線の歪率50%までに出現するピークを有し、そのうち少なくとも1つはその強度ピーク値に対して所定の割合以上減少する物性を示すレトルト殺菌食品、および、少なくとも筋基質タンパク質を有する食品対象物の水分を減少させる水分減少工程Aと、水分を減少させた食品対象物を収容容器に充填して密封したのち加熱および加圧することで殺菌処理を行うレトルト殺菌工程Bと、を有するレトルト殺菌食品の製造方法。【選択図】図1
