To provide a method for producing an oil-in-water emulsified food with a good water-holding capacity and a good feel on the tongue. The present invention provides a method for producing an oil-in-water emulsified food that has an aqueous phase material at least containing egg and vinegar, and an oil phase material. The method includes the step of mixing the egg and vinegar, and then holding the mixture at 0-25°C for a period of one hour or longer and less than 24 hours, to prepare the aqueous phase material.SELECTED DRAWING: Figure 1【課題】保水性に優れ、舌触りのよい水中油型乳化食品の製造方法を提供する。【解決課題】少なくとも卵と酢を含む水相原料及び油相原料からなる水中油型乳化食品の製造方法であって、卵と酢を混合後、混合物を０～２５℃で１時間以上２４時間未満保持して水相原料を調製する工程を含むことを特徴とする方法。【選択図】図１
