PROBLEM TO BE SOLVED: To provide a method for producing liquid seasoning maintaining light flavor of just-ground roasted sesame, even after long storage and which does not cause deteriorated odors, and is superior in emulsification stability.SOLUTION: The method for producing liquid seasoning containing sesame, water-phase and oil-phase-containing oil-in-water emulsified substance comprises mixing the sesame, the water phase and the oil phase, followed by emulsifying the mixture so that it is higher than 40 mass% for sesame, having a grain diameter of 1 mm or smaller which exists in the raw material for the liquid seasoning, prior to emulsification remains after emulsification.COPYRIGHT: (C)2009,JPO&INPIT【課題】長期間保存後においても焙煎胡麻の擂り立ての軽い香りを維持し、劣化臭を発生させず、かつ乳化安定性の良好な液体調味料を得る。【解決手段】胡麻、水相及び油相を含む水中油型乳化物を含有する液体調味料の製造方法であって、胡麻、水相及び油相を混合後に乳化を行う際、乳化前に液体調味料原料中に存在する粒径1mm以上の胡麻が、乳化後に40質量%超残存するように乳化を行う液体調味料の製造方法。【選択図】なし
