OLEAGINOUS FOOD

To provide an oleaginous food, which has favorable melt-in-the-mouth and heat resistance, and a production method of the oleaginous food.SOLUTION: An oleaginous food has a continuous phase consisting of oil and fat that contains powdered oil and fat with a melting point equal to or more than 55°C, and food material in the form of powder (powdered food material) is contained as dispersed in the oil and fat of the oleaginous food. The average particle size of the powdered oil and fat with a melting point equal to or more than 55°C is equal to or less than 50 μm. Solid fat content (SFC) of the oil and fat that remains after removing the powdered oil and fat with a melting point equal to or more than 55°C from the oil and fat containing the powdered oil and fat with a melting point equal to or more than 55°C is 15-45% at 10°C, 5-30% at 20°C and 0-25% at 30°C.SELECTED DRAWING: None 【課題】本発明の課題は、良好な口どけと耐熱性を有する油性食品を提供することである。また、当該油性食品の製造方法を提供することである。【解決手段】５５℃以上の融点を有する油脂粉末を含む油脂を連続相とする油性食品であって、前記油脂中に、粉末状の食品素材（粉末食品素材）が分散された状態で含まれる、前記油性食品。前記５５℃以上の融点を有する油脂粉末の平均粒径が５０μｍ以下である、前記油性食品。前記５５℃以上の融点を有する油脂粉末を含む油脂の、５５℃以上の融点を有する油脂粉末を除いた部分の油脂が、１０℃で１５～４５％、２０℃で５～３０％、３０℃で０～２５％の固体脂含有量（ＳＦＣ）を有する、前記油性食品。【選択図】なし