In seasonings containing organic acids, food-derived emulsifiers (eg egg yolk, beans, seeds, tomato paste, etc.) and fats and oils, organic acids, food-derived emulsifiers, fats and oils, without killing the preferred taste and aroma of flavor materials To provide a liquid or semi-solid emulsified seasoning with an improved flavor that can simultaneously suppress the unpleasant flavor (taste and odor) derived from the taste, and sufficiently feel the preferred taste and aroma inherent to the flavor material. Furthermore, the present invention provides a liquid or semi-solid emulsified seasoning having an effect of improving texture, an effect of improving emulsion stability and shape retention (oil-water separation resistance), and an effect of improving the taste of foods to be added. A liquid or semi-solid emulsified seasoning containing dietary fiber-containing food fines, fats and oils, organic acids and food-derived emulsifiers, wherein (1) dietary fiber is (A1) water-soluble dietary fiber and (A2) water-insoluble It contains dietary fiber, the total amount is 0.8 mass% or more and 23 mass% or less, (2) the mode diameter of food fine particles is 0.3 μm or more and 115 μm or less, and (3) the moisture content is 20 mass. % Emulsified seasoning characterized by being at least%.有機酸、食品由来の乳化剤（例えば卵黄、豆類、種実類、トマトペースト等）及び油脂を含有する調味料において、風味素材の好ましい味や香りを殺すことなく、有機酸、食品由来の乳化剤、油脂に由来する不快風味（味と臭い）を同時に抑制し、風味素材が本来有する好ましい味や香りを十分に感じられる、風味が改善された液状又は半固体状乳化調味料を提供すること。さらには、食感の改善効果、乳化安定・保形性（油水分離耐性）の向上効果、被添加食品の食味の改善効果を有する液状又は半固体状乳化調味料を提供すること。 食物繊維を含む食品微粒子、油脂、有機酸及び食品由来の乳化剤を含有する液状又は半固体状乳化調味料であって、（１）食物繊維が（Ａ１）水溶性食物繊維及び（Ａ２）水不溶性食物繊維を含有し、その合計量が０．８質量％以上２３質量％以下であり、（２）食品微粒子のモード径が０．３μｍ以上１１５μｍ以下、及び（３）水分の含有量が２０質量％以上、であることを特徴とする、乳化調味料。
