PROBLEM TO BE SOLVED: To provide a method for producing cooked vegetables and fruits, allowing to taste all the year round seasonal deliciousness of fruits and vegetables, and moderate springy feeling with less unevenness without depending on a difference in a preservation state of fruits and vegetables, and to provide the cooked vegetables and fruits.SOLUTION: The method for producing the cooked vegetables and fruits includes a processing step (step S6) of putting at least one selected among fresh vegetables and fruits, thawed vegetables and fruits, desalted vegetables and fruits, and vegetables and fruits reconstituted with water into a fine cut state or a pasty state, a mixing step (step S7) of mixing rice powder with fresh vegetables and fruits, thawed vegetables and fruits, desalted vegetables and fruits, and vegetables and fruits reconstituted with water, at a prescribed ratio corresponding thereto respectively, a forming step (step S8) of putting into a mold, a mixture of at least one selected among fresh vegetables and fruits, thawed vegetables and fruits, desalted vegetables and fruits, and vegetables and fruits reconstituted with water after the mixing step, and rice powder to make a formed product having an individual product form, a heating step (step S9) of heating the formed product for cooking, and a product refrigerating step (step S12) of refrigerating the formed product.COPYRIGHT: (C)2012,JPO&INPIT【課題】1年中、青果物の旬の旨味と、青果物の保存状態の相違によらず、ばらつきの少ない適度な餅々感とを味わうことができる調理済み青果物の製造方法及び調理済み青果物を提供すること。【解決手段】生鮮青果物、解凍青果物、脱塩青果物、及び水戻し青果物の少なくともいずれか1つを、微細カット状又はペースト状とする加工工程(ステップS6)と、生鮮青果物、解凍青果物、脱塩青果物、及び水戻し青果物にそれぞれ対応する所定の比率で米粉を混合する混合工程(ステップS7)と、混合工程後の生鮮青果物、解凍青果物、脱塩青果物、及び水戻し青果物の少なくともいずれか1つと米粉との混合物を型に入れて個別の製品形状を有する成形物を作製する成形工程(ステップS8)と、成形物に対して調理を目的とする加熱を行う加熱工程(ステップS9)と、成形物を冷蔵する製品冷蔵工程(ステップS12)とを備える。【選択図】図1
