PROBLEM TO BE SOLVED: To provide means to suppress sweating of an oily food product for coating that is coated on a high-moisture food product by a plainer method than methods for prior oily food products for coating.SOLUTION: A method for reducing occurrence of sweating of a food product of this invention can be obtained, without increasing additional equipment or producing steps, by coating a surface of a high-moisture food product with an oily food product for coating that contains fat whose solid fat content (SFC) is 50% or higher and whose SFC at a temperature 5°C higher than the storage temperature is 35% or lower； and in which saccharide A representing at least one kind selected from isomaltulose, trehalose, lactose, and anhydrous glucose is contained 70% or more in the total saccharide.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】従来の被覆用油性食品より平易な方法にて、高水分の食品に被覆した被覆用油性食品の発汗の抑制することを課題とする。【解決手段】高含水食品の表面を、含有する油脂の固体脂含量（ＳＦＣ）が５０％以上、その保存温度より５℃高い温度でのＳＦＣが３５％以下であり、かつイソマルツロース、トレハロース、乳糖、無水ブドウ糖から選ばれる１種以上の糖類を指す糖類Ａが含有する全糖類に対して７０％以上である被覆用油性食品にて被覆することで、付加的な装置や工程を増やすことなく、発汗の発生を低減させた被覆用油性食品を得ることが可能となる。【選択図】 なし
