[Problem] To provide an intermediate moisture food in which surface stickiness that occurs during longterm storage is suppressed, which can easily be picked up and eaten, and which imparts a greater feeling of juiciness. [Solution] This solid intermediate moisture food having a water activity of 0.65-0.85, a water content of 15.0-30.0 wt%, and a pH of 3.0 or more solves the abovementioned problem by being formed by applying 0.3-3.0 wt%, within the total weight of the intermediate moisture food, of soybean protein to the surface of the intermediate moisture food.
