PROBLEM TO BE SOLVED: To provide an oily food material for coating a frozen dessert which is excellent in solidification performance, control of a basis weight, inhibitory effect on cracks while maintaining an excellent melt in mouth and a frozen dessert using this.SOLUTION: An oily food material is blended so that all of following conditions are satisfied: in a triglyceride composition in oil and fat, StOO is equal to or more than 10 wt.%, triglyceride in which the total carbon number of a constituent fatty acid is 30-38 is 8-30 wt.%, POP is equal to or less than 15 wt.%, SUS is less than 15 wt.% and/or SUU is less than 30 wt.%, and further preferably the POO content is equal to or less than 20 wt.%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】良好な口溶けを維持しながら、固化性、目付量の制御、ひび割れ抑制効果に優れた冷菓被覆用の油性食品素材、およびこれを用いた冷菓を提供すること。【解決手段】油脂中のトリグリセリド組成において、StOOが10重量％以上、構成脂肪酸の炭素数の合計が30～38のトリグリセリドが8～30重量％、POPが15重量％以下、SUSが15重量％未満及び／又はSUUが30重量％未満、これらすべての条件を満たすように、さらに好ましくはPOO含量が20重量％以下となるように油性食品素材を配合する。【選択図】なし
