An object of the present invention is to provide a high oil content jelly beverage that does not cause separation of oil and jelly during long-term storage or eating and is easy to eat. The present invention is a jelly beverage containing 5 to 30% by mass of fats and oils, a gelling agent, and water and having a hardness of 2000 to 20000 N / m2, and the fats and oils are derived from powdered fats and oils. A method for producing a jelly beverage having a hardness of 2000 to 20000 N / m2, wherein the powdered oil and fat and gelling agent are heated and dissolved in water, and then cooled and solidified, and the fat and oil in the resulting jelly beverage The manufacturing method of the jelly drink characterized by adjusting the compounding quantity of the raw material powdery fats so that it may become 5-30 mass% of content is provided.本発明の課題は、長期保存や喫食時に油とゼリーの分離が起こらず、喫食し易い、高油分のゼリー飲料を提供することである。 本発明は、油脂を５～３０質量％、ゲル化剤、及び水を含有し、硬さが２０００～２００００Ｎ／ｍ２であるゼリー飲料であって、該油脂が粉末油脂由来の油脂であることを特徴とするゼリー飲料、並びに、粉末油脂及びゲル化剤を水に加熱溶解後、冷却固化する、硬さが２０００～２００００Ｎ／ｍ２のゼリー飲料の製造方法であって、得られるゼリー飲料中の油脂の含有量が５～３０質量％となるように原料の粉末油脂の配合量を調整することを特徴とするゼリー飲料の製造方法を提供する。
