PROBLEM TO BE SOLVED: To provide a low oil-type acidic liquid seasoning that is blended with citrus fruit skin and/or ginger and a thickening material and has good flavor of citrus fruit skin and/or ginger regardless of a preservation period after production.SOLUTION: The acidic liquid seasoning is blended with citrus fruit skin and/or ginger and a thickening material and is blended with edible fats and oils having a viscosity of 10-1,000 mPa s in a blending amount of 5% or less or with no edible fats and oils. Additionally, it is blended with a water dispersible flavor containing a flavor component derived from citrus fruit skin and/or derived from ginger and sesame heated to 60-95°C together with citrus fruit skin and/or ginger in an aqueous medium. The total blending amount of the citrus fruit skin and/or the ginger is 1-15% and the blending amount of the sesame is 2-2,000 pts. based on 100 pts. (at raw conversion) of the total blending amount of the citrus fruit skin and/or the ginger. The size of the citrus fruit skin and/or the ginger is 10 mm or less.COPYRIGHT: (C)2015,JPO&INPIT【課題】柑橘類果皮及び/又はショウガと、増粘材とが配合された低オイルタイプの酸性液状調味料であって、製造後の保存期間によらず、柑橘類果皮及び/又はショウガの良好な香りを有する低オイルタイプの酸性液状調味料を提供する。【解決手段】柑橘類果皮及び/又はショウガと、増粘材とが配合され、粘度が10~1000mPa・sである食用油脂配合量5%以下又は食用油脂無配合の酸性液状調味料であって、柑橘類果皮由来及び/又はショウガ由来の香気成分を含む水分散性香料と、柑橘類果皮及び/又はショウガとともに水系媒体中で60~95℃に加熱されたゴマとが配合されており、前記柑橘類果皮及び/又はショウガの合計配合量が1~15%、前記柑橘類果皮及び/又はショウガの合計配合量100部(生換算)に対して、前記ゴマが2~2000部であり、前記柑橘類果皮及び/又はショウガの大きさが10mm以下である酸性液状調味料。【選択図】 なし
