PROBLEM TO BE SOLVED: To provide a liquid seasoning which hardly generates a deteriorated odor, even when heated at high temperature or for a long time, and does not affect the original flavor of foods, to provide a processed food using the liquid seasoning, and to provide the methods for producing them.SOLUTION: There is provided the liquid seasoning whose hydrophobic amino acid concentration in terms of a total nitrogen concentration of 1% (w/v) is adjusted to ≤10 (mg/ml), preferably ≤8.5 (mg/ml). Thereby, occurrence of the deteriorated odor can be prevented without affecting the original flavor of the liquid seasoning. Since the seasoning can be obtained by a simple method comprising reducing the hydrophobic amino acid without adding another additive, the original flavor of the food is never affected whereby.COPYRIGHT: (C)2013,JPO&INPIT【課題】高温で、または長時間の加熱を行っても劣化臭が生じにくく、しかも食品本来の風味に影響を及ぼさないような液体調味料および当該液体調味料を用いた加工食品およびそれらの製造法を示す。【解決手段】目的の液体調味料中の全窒素濃度1%(w/v)換算時の疎水性アミノ酸の濃度を10(mg/ml)以下、好ましくは8.5(mg/ml)以下に調整することで、当該液体調味料本来の風味に影響を及ぼさずに、劣化臭の生成を抑制することができる。当該液体調味料は、疎水性アミノ酸を減少させるという簡便な方法によって得ることができ、他の添加物を加えるものではないため、食品本来の風味にも何ら影響を及ぼすことがない。【選択図】なし
