Provided is a method for producing a frozen vegetable food material having a soft texture which is particularly suitable for foods for the elderly, suffers no damage in shape in the course of distribution, uniformly softens to the core and sustains the shape thereof. The above-described method comprises (1) a step of freezing a vegetable food material and thawing the same to prepare a thawed food material, (2) a step of immersing the thawed food material as described above in a liquid dispersion of pectinase or cellulase under reduced pressure, (3) a step of separating the vegetable food material having been enzymatically treated as described above from the liquid dispersion, (4) a step of cold-treating the thus separated vegetable food material having been enzymatically treated as described above at 0 to 10°C for 8 to 24 hours to prepare a cold-treated vegetable food material, (5) a step of heating the cold-treated vegetable food material as described above at such a temperature for such a period of time as sufficient for the inactivation of the pectinase or cellulase as described above, and (6) a step of freezing the vegetable food material having been heated as described above. Alternatively, the thawing procedure in the above step (1) may be conducted simultaneously with the immersion procedure in the enzyme dispersion under reduced pressure of the subsequent step.Linvention concerne un procédé pour produire une matière alimentaire végétale congelée ayant une texture moelleuse qui est particulièrement appropriée pour des aliments pour les personnes âgées, qui ne souffre pas d’un endommagement de la forme au cours de la distribution, qui se ramollit uniformément à cœur et qui conserve sa forme. Le procédé décrit ci-dessus comprend (1) une étape consistant à congeler une matière alimentaire végétale et à la décongeler pour préparer une matière alimentaire décongelée, (2) une étape consistant à immerger la matière alimentaire décongelée telle que décrite ci-dessus
