To provide a food whose material is prevented from becoming swollen in water with passage of time and which keeps the deliciousness obtained right after the preparation for a longer time, and to provide a newly devised combination of food materials.

One kind, or a combination of two or more kinds out of raw materials having film-forming property, that is, polysaccharides such as starch and agar, and proteins such as gelatin is converted to a liquid or a viscous liquid. During a production stage of a food, the liquid is applied between food materials by using means for spraying or dropping, and then dried to form a film between the food materials.