To provide a vacuum treating system for foods capable of preparing foods favoring original taste ingredient of vegetable or animal uncooked or half-cooked foods and readily extracting original taste ingredient with water, hot water, etc., or improving apparent look of the food.

This vacuum treating system is equipped with a first means for vacuum-depressurizing uncooked or half-cooked food and a second means for irradiating light such as near-infrared ray lamp to the food in order to prevent freezing of food due to vacuum depressurization, and freezing of food due to the first means is controlled so as to be limited to surface layer part of food which radiant heat of light due to the second means reaches and water content of cell constituting the food is evaporated while preventing the food from freezing by the second means to concentrate taste ingredient. In certain foods, the cell membrane or the cell wall is partially broken by vacuum suction to facilitate extraction of taste ingredient, fat, etc.