PROBLEM TO BE SOLVED: To provide a seasoning liquid which can enhance balance between suppression of drip from a food material and enhancement of a flavor of food.SOLUTION: A seasoning liquid is a seasoning liquid that is used while being deposited on a food material for cooking with heat so as to coat the food material, and contains a fat and water. A measurement sample obtained on the following conditions has a number of revolutions of 12 rpm and a viscosity η12 at a measurement time of 7 minutes of 70 mPa s or more when measured at a liquid temperature of 25°C with the use of a B type viscosity meter. (Condition: the seasoning liquid is heated up to a liquid temperature of 80°C and stirred, and an oil fraction is separated. Next, the separated oil fraction is cooled down to a liquid temperature of 0°C, and then the temperature is raised to the liquid temperature of 25°C. The obtained oil fraction is used as the measurement sample.)SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】食材からのドリップ抑制と、食品の風味向上とのバランスを向上させることが可能な調味液を実現する。【解決手段】調味液は、加熱調理用食材を被覆するよう前記食材に付着させて用いられる調味液であって、油脂と水を含み、以下の条件により得られる測定試料の、液温25℃においてB型粘度計を用いて測定される回転数12rpm、測定時間7分での粘度η12が、70mPa・s以上である。(条件:前記調味液を液温80℃となるまで加熱し、撹拌して油画分を分離させる。次いで、分離させた前記油画分を液温0℃となるまで冷却した後、液温25℃まで昇温させる。そして、これにより得られる前記油画分を前記測定試料とする。)【選択図】なし
