PROBLEM TO BE SOLVED: To provide a liquid seasoning that suffers less flavor degradation with storage and a method for producing the same.SOLUTION: A method for producing a liquid seasoning comprises: (1) a step in which, at a temperature of 80°C or below, at least one aqueous solution of a substance selected from ascorbic acid, hydroxy acid, and salts thereof is added to fats and oils and stirred； (2) a step in which the fats and oils from step (1) are brought into contact with steam under reduced pressure； and (3) a step in which the fats and oils obtained in step (2) are brought into contact, as an oil phase component, with a water phase.SELECTED DRAWING: None【課題】保存に伴う風味劣化が抑制された液体調味料及びその製造方法の提供。【解決手段】次の工程（１）、（２）及び（３）：（１）８０℃以下の温度で、油脂にアスコルビン酸、ヒドロキシ酸及びそれらの塩から選択される少なくとも１種の水溶液を添加して撹拌する工程、（２）工程（１）後の油脂と水蒸気とを、減圧下、接触させる工程、（３）工程（２）で得られる油脂を油相成分として水相と接触させる工程を含む、液体調味料の製造方法。【選択図】なし
