To develop a manufacturing method for further improving crispy texture of food material for seasoning powder or for a bowl of rice soaked in hot green tea using seaweed with novel means.SOLUTION: It is constituted by a manufacturing method for improving texture of food material for seasoning powder or for a bowl of rice soaked in hot green tea using seaweed, constituted by a combination of a pretreatment process (1) using seaweed as a raw material, an impregnation process (2) for impregnating the raw material through the pretreatment process into a saline water of moderate % for a several minutes, a dehydration process (3) for dehydrating the impregnated raw material, a seasoning process (4) for seasoning with a powder seasoning after dehydration, a seasoning drying process (5) for obtaining a seasoning dried raw material with water content of moderate % from the raw material through the seasoning process, and a stirring and burning process (6) for inputting the raw material through the dry process into burning machine of which a surface temperature is heated at constant temperature or higher and stirring and in appropriate amount temperature, in which stirring and burning is ended after prescribed time of the stirring and burning process, or ended after determination by visual sense or olfactory sense.SELECTED DRAWING: Figure 1【課題】海藻を用いたふりかけ用及びお茶漬け用食品素材のサクサクとした食感を、さらにより改善する新たな手段による製造方法を開発することにあるものである。【解決手段】海藻を素材とした前処理工程（１）と、前処理工程を経た素材に、適量％の塩水に数分間浸漬する浸漬工程（２）と、浸漬した素材を脱水する脱水工程（３）と、脱水後、粉末調味料で調味する調味工程（４）と、該調味工程を経た素材を、水分適量％の調味乾燥素材を得る調味乾燥工程（５）と、該乾燥工程を経た素材を、表面温度が一定温度以上に加熱された焙煎機に入れ、適量温度内で攪拌・焙焼する攪拌・焙焼工程（６）との組み合わせからなり、該攪拌・焙焼工程の所定時間後に終了するか、あるいは、視覚および／または嗅覚により判断し、攪拌・焙焼を終了することを特徴とする海藻を用いたふりかけ用及びお茶漬け用食品素材の食感を改善する製造方法から構成される。【選択図】 図１
