PURPOSE: To obtain a granular food having improved taste and sense of eating without causing a hard gel, by dropping a specific fluidic raw material to a solution of a multivalent metallic salt, forming a gelatinous film on the surface, and dipping the resultant granular material in clear water or a seasoning solution.

CONSTITUTION: A fluidic raw material containing an alginic acid salt, a low methoxyl (LM) pectin alone or a mixture thereof and a citric acid salt is dropped into a solution of a multivalent metallic salt to give a granular material having a gelatinous film on the surface threof. The resultant granular material is then dipped in a clear water or a seasoning solution to absorb the clear water or seasoning solution therein. In case a granular food having an acid taste, e.g. a dressing, is prepared, a raw material increasing the viscosity of the alginic acid, and reducing the swelling ability thereof is not added to the initial fluidic raw material, and the granular material is prepared only from preferably a nonacidic raw material. The resultant granular material is then dipped in a solution of an edible vinegar, common salt and mustard to prepare easily a granular jelly having a dressing flavor.