OILY FOOD AND PROCESS FOR PRODUCING THE SAME

[PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and to which the above functions are imparted by a convenient process; and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S' OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S' represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2-and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process.