To provide a method capable of more easily producing an oil-in-water emulsified composition which is excellent in a heat shock resistance and a mechanical resistance in using it as a filling material for confectionery production or breadmaking as well as a good milky taste feeling, a fresh texture and melt feeling in a mouth and an appropriate shape retainability.SOLUTION: In a method for producing an oil-in-water emulsified composition comprising 50 to 85 wt.% of an aqueous phase and 15 to 50 wt.% of an oil phase containing a specific oil and fat and a specific lipophilic emulsifier, 3 to 10 wt.% of lactic acid fermented milk is added to the oil-in-water emulsified composition containing 2 to 20 wt.% of a nonfat milk solid to mix them, and then the mixture is adjusted to pH 5.8 to 6.5 by an organic acid and cooled.SELECTED DRAWING: None【課題】乳味感良好で、みずみずしい食感と口溶け及び適度な保型性と併せて、製菓製パンへフィリング材として使用する際のヒートショック耐性並びに機械耐性に優れた水中油型乳化組成物を、より簡便に製造することができる方法を提供する。【解決手段】５０～８５重量％の水相と、油相中に特定の油脂及び特定の親油性乳化剤を含有する油相１５～５０重量％からなる水中油型乳化組成物であって、２～２０重量％の無脂乳固形分を含む水中油型乳化組成物に対し、乳酸発酵乳３～１０重量％を添加、混合後、有機酸によりｐＨ５．８～６．５にｐＨ調整し、冷却する。【選択図】なし
