PURPOSE: To obtain a flaky food having stability to oxidation free from an offensive smell, by adding a baker's yeast to a pulpy material of protein, fermenting it, subjecting it to thin film drying.

CONSTITUTION: Protein (e.g., powder of soybean milk) is kneaded with water, dissolved in a pulpy state, or grain and germs are swelled with water, steamed or boiled, and blended into a pulpy state. The prepared pulpy material is blended with about 5W15pts.wt. fermenting substrate (e.g., glucose) ane about 1W10pts.wt. yeast based on 100pts.wt. main raw material, and fermented at about 25W40°C for about 1W3hr. The prepared fermented material is made into flakes by thin film drying.