| abstract |
The present invention imparts a sensation of stewed food and a texture of fresh-cooked food, without cooking by prolonged heating. This liquid flavor enhancer contains oil, common salt, and an emulsifier. The liquid flavor enhancer contains 0.1% by mass of emulsifier with respect to the oil. During cooking by straight conversion, the liquid flavor enhancer has a pH of 4.0-7.0, a Brix of 1-15, an oil concentration of 0.1-4% by mass, an emulsifier concentration of 1% by mass or less, and a static viscosity of 100 mPa·s×g/cm 3 or less when heated to 80°C. |