| abstract |
(57) [Summary] [Objective] To provide an acidic oil-in-water emulsified food that does not cause the taste and sourness of vinegar or acetic acid to feel on the tongue while improving the preservability by adding vinegar or acetic acid. [Structure] Vinegar or acetic acid and one or more kinds of organic acid and / or organic acid salt selected from the group consisting of adipic acid, fumaric acid, citrate, tartrate, lactate and malate. It is a mixed acidic oil-in-water emulsion food. In producing an acidic oil-in-water emulsified food product by emulsifying an aqueous phase and an oil phase, acetic acid in the aqueous phase, adipic acid, fumaric acid, citrate, tartrate, lactate and malate It is produced by containing one or more kinds of organic acids and / or organic acid salts selected from the above. The ratio of the above-mentioned organic acid and / or organic acid salt to acetic acid is preferably 1: 0.05 to 6.0 in acid concentration. |