FIELD: food industry, particularly, production of loose quick-dispersed or instant granulated food product. SUBSTANCE: method involves mixing of powder-like hydrocarbons with oil or fat; mixing of prepared mixture with materials rich in proteins at temperature of 45-65 C with preparation of powder-like mixture; transformation of mixture in granules by the method of moistening and introduction of particles in contact and drying of granules. The latter are moistened with the help of steam and/or aqueous solution of maltodextrin, resins or starch. EFFECT: preparation of stable emulsion at shaking of granules in warm water. 7 cl, 1 ex
