PROBLEM TO BE SOLVED: To provide a butter flavored liquid seasoning and a method for producing the same which allow one to obtain a good butter flavor even if a butter flavor and fragrance is used.SOLUTION: A butter flavored liquid seasoning is obtained by mixing a raw material of a liquid seasoning containing a butter flavor and fragrance and a whey protein and subjecting to a heat treatment. It is preferred that a content of the butter flavor and fragrance is 0.05 to 0.43 mass% and a content of the whey protein is 0.33 to 3.51 mass% in the raw material of the liquid seasoning. A pH of the liquid seasoning is preferably 3.0 to 7.0. Furthermore, the raw material of the liquid seasoning is preferably subjected to the heat treatment at not lower than 55°C. This butter flavored liquid seasoning is suitable for a liquid seasoning for a steak, a saute, or a grilled meat.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供する。【解決手段】バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理してバター風味調味液を得る。調味液原料中のバター香料の含有量が0.05~0.43質量%であり、ホエイ蛋白質の含有量が0.33~3.51質量%であることが好ましい。調味液のpHが3.0~7.0であることが好ましい。更に、調味液原料は55℃以上で加熱処理することが好ましい。このバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液として好適である。【選択図】なし
