Hydrous oily food

A hydrous oily food having a moisture content of 3% by mass or more and 20% by mass or less, and comprising a structure in which a water-based continuous phase and an oil-based continuous phase coexist,

• wherein the existence of the water-based continuous phase is confirmed if the hydrous oily food has electrical conductivity, and
• the oil-based continuous phase is determined when the hydrous oily food satisfies at least one of the following Conditions A and Condition B;
• Condition A:
• when a section of the hydrous oily food is made with a cutter, stained with a staining solution capable of staining fat, and observed for the state of existence of fat through a confocal laser microscope, the fat is observed in a state in which the outer peripheries of stained parts of the fat are forming a continuous shape like an irregular cloud or network through joining;
• Condition B:
• when a section of the hydrous oily food is made with a cutter, stained with a staining solution capable of staining fat, and observed through a confocal laser microscope to convert the observed image (stained image) into a monochrome image in 16-bit contrast levels;
• subsequently, the monochrome image is analyzed by using the image analysis software “ImageJ” with selection of the following conditions:
• analysis method:
• particle analysis;
• and size:
• 200 pixel{circumflex over ( )}2;
• and the “area fraction” obtained from the analysis, that is, the fraction of the area of targets having an area of 200 pixel{circumflex over ( )}2 (200×200 pixels) or larger (fat such that adjacent fat droplets are joining together) to the total area of the analyzed image is regarded as the “area fraction of fat forming a continuous phase”.