To produce the subject food without causing a tongue to feel a flavor or an acid taste of a vinegar or acetic acid while enhancing the keeping quality by blending the vinegar or acetic acid therein.
This acidic oil-in-water type emulsified food is obtained by blending a vinegar or acetic aid with one or more organic acids and/or organic acid salts selected from the group consisting of adipic and fumaric acids, citrates, tartrates, lactates and malates. The vinegar or acetic acid and one or more organic acids and/or organic acid salts selected from the group consisting of the adipic and fumaric acids, citrates, tartrates, lactates and malates are contained in an aqueous phase when producing the acidic oil-in- water type emulsified food by emulsifying an oily phase with the aqueous phase. The ratio of the organic acids and/or organic acid salts to the acetic acid is preferably 1:(0.05-6.0) expressed in terms of the acid concentration.
NUMANO SHINICHI
TANAKA MITSUHARU
MURATA HIROHIKO
KIKUCHI KAZUNORI
