| abstract |
[PROBLEMS] To obtain a liquid seasoning that maintains a light scent of roasted sesame seeds even after long-term storage, does not generate deteriorated odors, and has good emulsification stability. A method for producing a liquid seasoning comprising an oil-in-water emulsion containing sesame, an aqueous phase and an oil phase, wherein the emulsification is carried out after the sesame, the aqueous phase and the oil phase are mixed, before the emulsification. A method for producing a liquid seasoning, wherein emulsification is performed so that sesame particles having a particle diameter of 1 mm or more present in the seasoning material remain above 40% by mass after emulsification. [Selection figure] None |