To provide a method for producing an O/W-type emulsion food capable of securing preservability and completely free from incentive smell and sourness attributable to acetic acid by using vinegar or acetic acid and neutralizing it when the food is used.
A method for producing an O/W-type emulsion food, in which an O/W type emulsion is prepared by emulsifying an aqueous phase containing 0.5-5.0wt.% vinegar or acetic acid based on water with an oil phase, and an organic acid salt of one or more than one kind selected from a group consisting of a citric acid salt, a tartaric acid salt, a lactic acid salt and a malic acid salt is added to the emulsion to neutralize it to pH 5-7 when the food is used. The ratio of an organic acid salt to pure acetic acid is preferably 1:0.05 to 1:6.0 by weight.
MURATA HIROHIKO
IKEDA KENJI
KONO HIROSHIGE
OKAMURA HIROSHI
YOSHIDA YUTAKA
