PROBLEM TO BE SOLVED: To provide a healthy snack food excellent in taste and texture with low calories, which can be easily eaten, with an expected effect of preventing a wide range of complications through sufficient deglutition and mastication.SOLUTION: A Konjak having a moisture content of 96.6 to 98 wt.% is cut into pieces of Konjak base material with a thickness of 0.5 to 2 mm, a length and width of 1.0 to 3.0 cm. The water oozed from the cut Konjak base material is removed. The dehydrated Konjak base material is immersed in a seasoning liquid. The Konjak material is then dried by heating at 170 to 210°C, and dried by hot air at a temperature of 55 to 75°C, until having a substantial moisture content of 60 to 80%. Subsequently the Konjak material is subjected to a treatment for stabilizing the moisture content for 8 hours or more. A healthy snack food is thereby produced.COPYRIGHT: (C)2015,JPO&INPIT
