PROBLEM TO BE SOLVED: To provide a seasoning for soup served cold in which oil and fat are not solidified even at a low temperature and to which flavor/rich feeling derived from animal oil and fat can be imparted to provide a liquid soup for soup served cold and a cold-served type noodle product and to provide a method for producing soup served cold.SOLUTION: A seasoning for soup served cold is obtained by physically emulsifying a raw material containing a solid fat and an animal extract. The solid fat is preferably derived from an animal oil and fat which are pasty or solid at normal temperatures.COPYRIGHT: (C)2013,JPO&INPIT【課題】低温下でも油脂が固化せず、動物油脂由来の風味・濃厚感が付与できる、冷製スープ用調味料、冷製スープ用液体スープ、冷製タイプの麺類製品及び冷製スープの製造方法を提供することを目的とする。【解決手段】本発明は、固形脂と、動物エキスとを含む原料を、物理的に乳化することにより得られる冷製スープ用調味料であることを特徴とする。前記固形脂は、常温でペースト状又は固形状の動物油脂を由来とするものが好ましい。【選択図】なし
