PROBLEM TO BE SOLVED: To provide a retort seasoning liquid having sufficient flavor as spice with reduced pungent irritation (harshness) and sharpness in salty taste, a manufacturing method thereof, and a method for reducing the pungent irritation and sharpness in salty taste.SOLUTION: Capsaicines derived from chili pepper, water, and a pH adjusting agent are retort heat-treated to prepare a seasoning liquid having a pH of 6.0 to 6.9 and a content of capsaicines of 0.2 to 30 mass ppm.COPYRIGHT: (C)2014,JPO&INPIT【課題】香辛料としての十分な風味を有しながら、辛味の刺激(カド)や塩かどが軽減されたレトルト調味液及びその製造方法、並びに辛味の刺激及び塩かどの軽減方法を提供する。【解決手段】唐辛子由来のカプサイシン類と、水と、pH調整剤とを、レトルト加熱処理された、pHが6.0~6.9、カプサイシン類の含有割合が、0.2~30質量ppmである調味液とする。【選択図】なし
