PROBLEM TO BE SOLVED: To provide stable pasty seasoning not causing fat separation and having sufficient body and flavor.SOLUTION: Pasty seasoning includes a powdered fat, seasoning, a past material and/or extracts, and water. The blending amount of the powdered fat is 3.5-25 mass% based on the total mass of the pasty seasoning. As a fat component other than the powdered fat, non-emulsified fat is contained in an amount of 1.5 mass% or less based on the total mass of the pasty seasoning. The pasty seasoning has a flavor selected from the group consisting of curry, Chinese cooking, stew, hashed beef, soup, sauce, and gratin, and has a viscosity of 500-200,000 cP.COPYRIGHT: (C)2015,JPO&INPIT【課題】油脂の分離がなく、十分なコクと風味を有する安定なペースト状調味料の提供。【解決手段】粉末油脂、調味料、ペースト材料及び/又はエキス類、及び水を含むペースト状調味料であって、粉末油脂の配合量が全体の3.5~25質量%であり、粉末油脂以外の油脂成分として未乳化の油脂を全体の1.5質量%以下含むペースト状調味料。当該調味料は、カレー、中華、シチュー、ハッシュドビーフ、スープ、ソース、グラタンからなる群から選ばれる風味を有し、粘度が500~200000cpである。【選択図】なし
