PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion capable of adding a good milk taste feeling and of providing processed foods excellent in emulsification stability even after a compression heating treatment such as a retort treatment and having a suppressed stuffy smell or degradation smell.SOLUTION: There is provided an oil-in-water type emulsion for retort treatment food containing (a) caseinate and (b) milk raw materials having content of phospholipid in a solid component derived from milk of 2 mass% or more and having (a)/(b), which is a mass ratio in terms of solid components, of 0.1 to 10. There is provided an oil-in-water type emulsion for retort treatment food having content of the (a) in a water phase of 0.2 to 8 mass% based on the water phase and containing laurin-based oil and fat in an oil phase of 50 mass% or more. There is provided a retort treatment food containing the oil-in-water type emulsion for retort treatment food. There is provided a manufacturing method of the oil-in-water type emulsion for retort treatment food by containing (a) and (b) and heat treating them.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】良好な乳味感を付与することができ、またレトルト処理等の加圧加熱処理後でも乳化安定性に優れ、ムレ臭や劣化臭の抑えられた加工食品を得ることができる、水中油型乳化物の提供。【解決手段】(a)カゼイネート及び(b)乳由来の固形分中のリン脂質の含有量が2質量%以上である乳原料を含有し、(a)/(b)が0.1~10であるレトルト処理食品用水中油型乳化物(但し、(a)/(b)は固形分の質量比)。前記(a)の含有量が水相中、水相基準で0.2~8質量%であり、油分中、ラウリン系油脂を50質量%以上含有する、レトルト処理食品用水中油型乳化物。及び、前記レトルト処理食品用水中油型乳化物を含有するレトルト処理食品。並びに、(a)及び(b)を含有させ、加熱処理するレトルト処理食品用水中油型乳化物の製造方法。【選択図】なし