PURPOSE: To produce a confectionery having restored MISO taste, containing much vegetable protein, and close to the natural food, by dipping dried bean curd in MISO, washing the bean curd with water, cutting the bean curd into fine strips, expanding the finely cut strips in an expanding machine for manufacturing popped confectionery, coating the popped bean curd with sugar, and drying the popped bean curd.

CONSTITUTION: Bean curd is thoroughly squeezed, dried, and then dipped in MISO for 3W4 days to incorporate the MISO taste and salt therein. The resultant bean curd is then washed with water, finely cut to fine strips in a chopper, and then put into an expanding machine for manufacturing popped confectionery. A pressure is applied and released at a time to expand the fine strips of the bean curd. The expanded strips are then coated with sugar and dried at 70°C for 5hr to produce fried dough cake of bean curd. Thus, the aimed confectionery having restored MISO taste, containing much vegetable protein, and close to the natural food can be obtained.