#$%^&*AU2019236720A120191024.pdf#####ABSTRACT Provided is a method for preventing oil separation in a processed food, the method being capable of emulsifying an oil in the processed food produced by mixing a food raw material containing water and large quantities of an edible oil, and appropriately avoiding oil separation. Emulsified oil-water is mixed into the processed food produced by mixing the edible oil with the food raw material containing water, and the mixture is stirred. Furthermore, as the emulsified oil-water to be mixed into the processed food, a mixture obtainable by mixing electrolyzed alkaline ionized water with a pH of 12 or more and an edible oil, and stirring to emulsify the mixture is used. The mixing ratio of the edible oil to the electrolyzed alkaline ionized water in the emulsified oil-water is 10 : 90 by weight ratio. The proportion, to an oil content in the processed food, of the emulsified oil-water to be mixed into the processed food ranges from 10 to 40 wt%.
