The provision of an emulsified seasoning with improved stability and heat resistance during storage in a chilled temperature zone produced using beans or seeds having a water content of 50% or less, fats and oils, organic acids and water, and a method for producing the same. It is an emulsified seasoning for chilled storage and / or heating cooking containing food fine particles, fats and oils, organic acids and water derived from beans or seeds having a water content of 50% by mass or less, and (1) Solid content is 10 mass% or more and 98 mass% or less, (2) the total fat content is 10 mass% or more and 60 mass% or less, (3) the mode diameter is 0.3 μm or more and 100 μm or less, and (4) the water content is 20 mass%. The emulsified seasoning for chilled storage and / or cooking for cooking, wherein the viscosity measured value at 20 ° C. measured by a B-type viscometer is not less than 80% by mass and not less than 4000 mPa · s.水分含量５０％以下の豆類又は種実類と油脂と有機酸と水を用いて製造したチルド温度帯における保管時の安定性及び耐熱性が向上した乳化調味料及びその製造方法の提供。 水分含量５０質量％以下の豆類又は種実類由来の食品微粒子、油脂、有機酸及び水を含有するチルド保管用及び／又は加熱料理用乳化調味料であって、 （１）固形分の含有量が１０質量％以上９８質量％以下、 （２）全油脂分割合が１０質量％以上６０質量％以下、 （３）モード径が０．３μｍ以上１００μｍ以下、 （４）水分の含有量が２０質量％以上８０質量％以下、及び （５）Ｂ型粘度計による測定温度２０℃の粘度測定値が４０００ｍＰａ・ｓ以上、であることを特徴とするチルド保管用及び／又は加熱料理用乳化調味料。
