To provide a method for producing a food in commercially aseptic condition, capable of minimizing the change in texture and color tone of foods without having bad influence on fine flavor of the food by combining an instantaneous and uniform adiabatic compression step which naturally occurs at high initial temperature and under high pressure with an adiabatic cooling step comprising stopping pressurization.

This method for producing a food is characterized by including (a) a step for preliminarily heating a food at an initial temperature of at least 70°C, (b) a first pressurizing step for pressurizing the food under a pressure of at least 50,000 psi, (c) a resting step for releasing pressurization, (d) a second pressurizing step for repressurizing the food under at least 50,000 psi pressure and (e) a step for stopping pressurization and cooling the food, and obtaining a sterilized food in which flavor and texture before sterilizing are substantially retained by selecting the initial temperature, pressure of the first pressurizing step, pressure of the second pressurizing step and the pressurizing time [furthermore, the steps (c) and (d) are arbitrary steps].