It is intended to provide a stable and safe edible material. By mixing a
dehydrated edible fiber mass and an edible non-fiber material, an edible
material, which is superior in shape retention properties to the
dehydrated edible fiber mass and the edible non-fiber material, can be
obtained. This edible material has a high stability and a high safety
because of having a reinforced concrete-like structure wherein the edible
fiber serves as the reinforcing steel while the edible non-fiber material
serves as the concrete. A liquid oil such as EV olive oil, rapeseed oil,
sesame oil or soybean oil can be easily and safely converted into a solid
fat merely by adding from 2 to 3% of a popular food material that has
been naturally and safely taken since early times. In producing the above
edible material, no trans processing that has been warned as the
dangerousness thereof by the governments and public corporations in
Europe, USA and Canada is needed. Moreover, this edible material sustains
a favorable hardness within a temperature range of from -20.degree. C. to
200.degree. C. without becoming too hard at low temperatures as margarine
or melting at high temperatures. When put into the mouth, however, it
quickly liquefies and tastes wonderful. Water may be added thereto,
though it is not always necessary. It prevents butter or chocolate from
melting even at +200.degree. C. Furthermore, a convenient and tough
edible plastic material can be obtained therefrom without needing water.