PROBLEM TO BE SOLVED: To provide a liquid seasoning having reduced flavor deterioration due to storage, and a method for producing the same.SOLUTION: A method for producing a liquid seasoning comprises the following steps (1), (2) and (3): (1) a step of adding an aqueous solution of at least one selected from ascorbic acid, hydroxy acid or a salt thereof to fat and oil, and performing an inert gas bubbling and stirring, (2) a step of contacting the fat and oil after the step (1) with steam under reduced pressure, and (3) contacting the fat and oil obtained in the step (2), as an oil phase component, with an aqueous phase.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】保存に伴う風味劣化が抑制された液体調味料及びその製造方法の提供。【解決手段】次の工程(1)、(2)及び(3)を含む、液体調味料の製造方法。(1)油脂に、アスコルビン酸、ヒドロキシ酸又はそれらの塩から選択される少なくとも1種の水溶液を添加して、不活性ガスのバブリングと攪拌を行う工程、(2)工程(1)後の油脂と水蒸気とを、減圧下、接触させる工程、(3)工程(2)で得られる油脂を油相成分として水相と接触させる工程【選択図】なし
