PROBLEM TO BE SOLVED: To provide a method for storing a food product so as to attain the holding of the flavor characteristic of the food product while attaining cost reduction.SOLUTION: Provided is a method for storing a food product comprising a STEP10, a STEP20 and a STEP30 where an aqueous solution of a gelification substance gelificated in a low temperature state though being a liquid shape in a high temperature state is contacted with a food product in a state of a low temperature than a gelation temperature to form a gelificated film covering the whole of the surface of the food product. Also provided is a method for storing a food product further comprising a STEP15 and a STEP 25 freezing the food, to the gelification substance aqueous solution, before the contant, after the contant or before the contant and after the contant. Also provided is a method for storing a food product in which the gelification substance being gelatin, and the gelification substance aqueous solution further includes saccharide such as trehalose or polysaccharide.SELECTED DRAWING: Figure 1【課題】コスト低下を図りながらも、食品本来の風味の保持を図りうるように当該食品を保存する方法の提供。【解決手段】高温状態では液状で、低温状態でゲル化するゲル化物質の水溶液にゲル化温度よりも低温の状態にある食品を接触させて当該食品の表面全体を覆うゲル状被膜を形成する工程（ＳＴＥＰ１０，ＳＴＥＰ２０，ＳＴＥＰ３０）を含む食品保存方法。ゲル化物質水溶液に対する接触前、接触後、または接触前および接触後に前記食品を凍結させる工程（ＳＴＥＰ１５，ＳＴＥＰ２５）をさらに含む食品保存方法。前記ゲル化物質がゼラチンであり、前記ゲル化物質水溶液が、トレハロース等の糖類又は多糖類を増粘剤として更に含有させた食品保存方法。【選択図】図１
