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Abstract

An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object. As a result, a low-oil content and low-calorie oily food which can exhibit a lower viscosity if the oil content is comparable, and can achieve a lower oil content if the viscosity is comparable as compared with a conventional oily food material, has good texture and flavor, and can be variously applied can be produced by a simple method by subjecting dough after undergoing a refining step to conching at a lower oil content than conventional, preferably at a lower temperature thereby to change a dry state to a liquid state, that is, by performing conching in a state of a low fluidity thereby to apply high shear and to discharge oil and fat which is incorporated in tissue and does not contribute to the fluidity outside the tissue.

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First Claim