To provide a liquid or semisolid emulsion seasoning which contains an organic acid, a food-derived emulsifier (for example, egg yolk, beans, seeds, tomato paste, etc.) and a fat or oil and has an improved flavor, wherein the unpleasant flavors (tastes and odors) originating from the organic acid, food-derived emulsifier and fat or oil are simultaneously suppressed without deteriorating the preferable taste and smell of a flavor material and thus the preferable taste and smell of the flavor material are sufficiently perceptible. Further, to provide a liquid or semisolid emulsion seasoning which has effects of improving texture, enhancing emulsion stability and shape retention properties (resistance to oil/water separation) and improving the taste of a food to which the seasoning is added. The liquid or semisolid emulsion seasoning, which contains fine food particles containing dietary fibers, a fat or oil, an organic acid and a food-derived emulsifier, is characterized in that: (1) the dietary fibers (A1) comprise water-soluble dietary fibers (A2) and water-insoluble dietary fibers and the total amount thereof is 0.8-23 mass% inclusive； (2) the mode diameter of the fine food particles is 0.3-115 [mu]m inclusive； and (3) the water content is 20 mass% or greater.本發明提供一種風味經改善之液狀或半固體狀乳化調味料，其係含有有機酸、源自食品之乳化劑(例如蛋黃、豆類、種實類、番茄糊等)及油脂者，不會抹殺風味素材之較佳之味道或香氣，且同時抑制來自有機酸、源自食品之乳化劑、油脂之令人不快風味(味道與氣味)，充分地感受到風味素材原本所具有之較佳之味道或香氣。進而，提供一種具有食感之改善效果、乳化穩定/保形性(耐油水分離性)之提高效果、被添加食品之口感改善效果之液狀或半固體狀乳化調味料。 本發明係一種乳化調味料，其特徵在於：其係含有包含食物纖維之食品微粒子、油脂、有機酸及源自食品之乳化劑之液狀或半固體狀乳化調味料，且 (1)食物纖維含有(A1)水溶性食物纖維及(A2)水不溶性食物纖維，其合計量為0.8質量%以上且23質量%以下， (2)食品微粒子之眾數粒徑為0.3 μm以上且115 μm以下，且 (3)水分之含量為20質量%以上。
