PURPOSE: To obtain a heat-meltable solid seasoning dispersible easily and uniformly in a soup-like liquid to give characteristic taste, flavor and body of milk product and convenient to handle, by compounding a milk product with cacao fat or cacao fat substitute.

CONSTITUTION: The objective heat-meltable solid seasoning is produced by compounding a powdery milk product with cacao fat and/or cacao fat substitute. The powdery milk product used as a raw material is powdered milk product such as powdered cheese, emulsified powdery butter, whole milk powder, defatted milk powder, etc., preferably having a water-content of about ≤5% and easily giving a cloud dispersion when stirred in hot water of ≥50°C. The powder having the above characteristics can be produced by spray-drying. The amount of cacao fat and/or cacao fat substitute is preferably about 25W40pts.wt. per 100pts.wt. of the seasoning.