To provide a method for producing a sour cream-like food that is substantially free of water and has a good shelf stability and a good feeling on the tongue.SOLUTION: Provided is a method for producing sour cream-like food which is a method for producing a sour cream with water activity of 0.850 aw or less comprising a powder raw material and an edible oil/fat, and in which the powder raw material comprises at least lactic acid and lactose and the powder raw material is dispersed in the edible oil/fat using a roll mill. The ratio (weight ratio) between the edible oil/fat and the powder raw material during the atomization step is preferably 40:60 to 70:30, and more preferably 50:50 to 70:30. Further, preferably, for the edible oil/fat an edible oil/fat having a solid fat content at 20°C of 5 to 35% is used and for the powder raw material a powder raw material comprising milk protein is used. Furthermore, preferably, the median diameter of the particles contained in the sour cream-like food is 40 μm or less, and the 10% cumulative diameter of the particles is 40 μm or less.SELECTED DRAWING: None【課題】実質的に水を含まないため保存性が良く、且つ舌触りの良いサワークリーム様食品の提供。【解決手段】粉体原料と食用油脂を含んでなる水分活性が0.850aw以下のサワークリームの製造方法であって、粉体原料が少なくとも乳酸及び乳糖を含み、且つロールミルを用いて、粉体原料を食用油脂中に分散することを特徴とするサワークリーム様食品の製造方法。微粒化工程時の食用油脂と粉体原料の比率（重量比）は、40：60～70：30が好ましく、50：50～70：30がより好ましい。又、食用油脂には、20℃における固体脂肪含有量が5～35%の食用油脂を、粉体原料には、乳タンパクを含む粉体原料を用いることが好ましい。更に、サワークリーム様食品に含まれる粒子のメジアン径を40μm以下とし、粒子の10％累積径を40μm以下とすることが好ましい。【選択図】なし
