PURPOSE: To avoid denaturation of food and make it possible to have further excellent flavor, by cooling the food at ≤5°C, preferably ≤2°C and temperature which does not almost freeze or above, i.e. ice temperature and reducing pressure in order to dry the food.

CONSTITUTION: When a food is dried by cooling the food at ≤5°C, preferably ≤2°C, i.e. ice temperature in a cooling room and reducing pressure, water content of the food is uniformly removed out of the cooling room without occurring breakage of tissue by oxidation, denaturation or freezing of food. Then by carrying out drying by reducing pressure, at first the food is aged to improve the flavor and then over-aged to gradually and successively remove a volatile substance impairing the flavor. Therefore, the flavor of the food is stabilized and improved to have excellent flavor while being dried. The drying time is shortened even at low temperature and whole food is uniformly dried, since the food is reduced in pressure. The above-mentioned method is remarkably effective to any food having at least about ≥20%, preferably about ≥30% water content.