To provide a method for imparting an antioxidizing function to a water-containing food, especially a medium water-containing food or a low water-containing food.

This method for imparting the antioxidizing function to the water-containing food is characterized by repeatedly exposing the water-containing food to cold-hot treatments in a low temperature atmosphere and in a high temperature atmosphere within a temperature range not deteriorating the original characteristics of the food or the like to transfer an ingredient easily oxidizable from the surface layer of the food to its inside. Thus, a film comprising food-constituting ingredient tissues left in the surface layer is formed on the surface in a capsule-like state. Thereby, the contact of the easily oxidizable ingredient with air can be prevented to retard the oxidation of the ingredient.