An object of the present invention is to obtain a fluid flavoring material exhibiting good hard cheese flavor by a simple production method. A mixture comprising fats and oils containing milk fat, a total milk protein, a protein source selected from skim milk powder and whole milk powder, salt and water, wherein the protein contained in the protein source is Lactic acid bacteria and protease were added to the mixture adjusted to have a weight ratio of 10: 100 to 45: 100 with water, and the amount of free amino acids was 500 mg or more per 100 g, and the pH was 5.1. By performing fermentation and enzymatic treatment until it reaches 6.0, a fluid hard cheese flavoring material exhibiting good flavor can be obtained. [Selection diagram] None【課題】簡便な製造方法により、良好なハードチーズ風味を呈する流動状の風味材を得ること。【解決手段】乳脂肪を含む油脂と、総合乳蛋白、脱脂粉乳及び全粉乳から選択される蛋白質源と、食塩と、水とを含む混合物であって、前記蛋白質源に含まれる蛋白質と、前記水との前記混合物中での重量比が１０：１００～４５：１００になるよう調整した前記混合物に、乳酸菌及びプロテアーゼを添加し、遊離アミノ酸量が１００ｇ当たり５００ｍｇ以上であり、ｐＨが５．１～６．０になるまで発酵及び酵素処理することにより、良好な風味を呈する流動状ハードチーズ風味材を得ることができる。【選択図】なし
