An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa-s at 35°C has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.
