To provide a production method for a health food product that uses a raw material containing an essential oil constituent having strong antibacterial properties and bacteriostatic properties, whereby a short period of fermentation reduces the carbohydrate content even when the raw material is fermented using yeast in order to reduce the carbohydrate content. A production method according to the present invention is for a health food product that uses a rhizome of a plant of the curcuma genus of the zingiberaceae as a raw material, and is characterized in that, after the essential oil constituent contained in the raw material is removed, the carbohydrate contained within the raw material is reduced by fermenting the raw material using yeast.本發明之課題在於提供一種健康食品之製造方法，其係使用包含具有較強之抗菌性、抑菌性之精油成分之原料的健康食品之製造方法，即便於為了減少糖質而使用酵母使該原料醱酵之情形時，亦可於短時間內醱酵而減少糖質。本發明之健康食品之製造方法係以薑科薑黃屬植物之根莖作為原料之健康食品之製造方法，其特徵在於：去除原料所含之精油成分後，使用酵母使原料醱酵，藉此減少原料中所含之糖質。
