PROBLEM TO BE SOLVED: To provide a liquid seasoning for cooking with high palatability excellent in the flavor of crustacea and shellfish and taste stretching, further, low in the degree of fish smelling and excellent in a flavor balance.SOLUTION: Provided is a liquid seasoning for cooking obtained by using raw material comprising powder derived from at least either crustacea (such as lobster and crab) and shellfish (such as scallop) and fat, in which the content of a nitrogen component included in the powder is 10 to 50,000 ppm (wt/wt) in the liquid seasoning, the content of the fat is 0.1 to 4.0 mass% in the case the liquid seasoning for cooking is defined as 100 mass%, and its viscosity (20°C) is 5 to 1,000 cP.COPYRIGHT: (C)2016,JPO&INPIT【課題】甲殻類・貝類の風味や味のびに優れるとともに、生臭みの度合いが低く、香味バランスに優れた嗜好性の高い加熱調理用液体調味料を提供する。【解決手段】本加熱調理用液体調味料は、甲殻類(例えば、エビ、カニ等)及び貝類(例えば、ホタテ等)のうちの少なくとも一方に由来する粉末と、油脂と、を含有する原料を用いて得られたものであって、上記粉末に含まれる窒素分の含有量は、加熱調理用液体調味料中において、10~50000ppm(wt/wt)であり、油脂の含有量は、加熱調理用液体調味料を100質量%とした場合に、0.1~4.0質量%であり、粘度(20℃)は、5~1000cPである。【選択図】なし
