PROBLEM TO BE SOLVED: To improve produced flavor, umami or the like, while achieving especially abbreviation of labor for adjustment, and reduction of material cost, in liquid-state seasoning liquid.SOLUTION: In liquid-state seasoning liquid containing a main component and a lowered-sugar starch syrup, the lowered-sugar starch syrup is contained as much as 2-10% in terms of wt% to the whole weight of the liquid-state seasoning liquid. In a sugar constitution of a solid portion in the lowered-sugar starch syrup, a sugar content of trisaccharide or lower is 30% or less, and a sugar content of tetrasaccharide or higher is 70% or more, in terms of wt% to the whole weight of the starch syrup.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】液体状調味液において特に調整の手間を省略及び材料コストの低減を実現しつつ、醸し出される風味、旨味等を向上させる。【解決手段】主成分と、低糖化水飴とを含有し、液体状調味液全重量に対する重量%で、低糖化水飴が2~10%含有され、この低糖化水飴は、水飴全重量に対する重量%で、固形分の糖構成が3糖類以下の糖分の含有量が30%以下であり、かつ4糖類以上の糖分の含有量が70%以上であることを特徴とする。【選択図】図1
