The present invention addresses the problem of providing an emulsified seasoning and a method for manufacturing the same, the emulsified seasoning being manufactured using beans or seeds having a moisture content of 50% or less, an oil/fat, an organic acid, and water, and the emulsified seasoning having enhanced heat resistance and stability during storage in a chilled temperature zone. An emulsified seasoning for chilled storage and/or heat cooking, containing bean or seed-derived food particles having a moisture content of 50% by mass or less, an oil/fat, an organic acid, and water, wherein the emulsified seasoning for chilled storage and/or heat cooking is characterized in that (1) the solid content thereof is 10% by mass to 98% by mass, (2) the total oil/fat ratio thereof is 10% by mass to 60% by mass, (3) the mode diameter thereof is 0.3 [mu]m to 100 [mu]m, (4) the moisture content thereof is 20% by mass to 80% by mass, and (5) the measured viscosity thereof measured by a B-type viscometer at a measurement temperature of 20 DEG C is 4000 mPa.s or greater.本發明提供一種乳化調味料及其之製造方法，該乳化調味料係使用水分含量50%以下之豆類或堅果類、油脂、有機酸、及水而製造，且冷卻溫度區域中之保管時之穩定性及耐熱性提高。 本發明係一種冷卻保管用及/或加熱料理用乳化調味料，其特徵在於：其係含有源自水分含量50質量%以下之豆類或堅果類之食品微粒子、油脂、有機酸及水者，且 (1)固形物成分之含量為10質量%以上且98質量%以下， (2)全部油脂分比率為10質量%以上且60質量%以下， (3)峰值徑為0.3 μm以上且100 μm以下， (4)水分之含量為20質量%以上且80質量%以下，及 (5)藉由B型黏度計之測定溫度20℃之黏度測定值為4000 mPa・s以上。
