PROBLEM TO BE SOLVED: To provide a liquid seasoning which hardly produces a deteriorated odor, even when heated at a high temperature for a long time, and does not affect the original flavors of foods to provide a processed food using the liquid seasoning and to provide methods for producing them.SOLUTION: There is provided the liquid seasoning adjusted to a hydrophobic amino acid concentration of &le10 (mg/ml), preferably &le8.5 (mg/ml), when converted to a total nitrogen concentration of 1% (w/v) in the liquid seasoning. Thereby, the production of a deteriorated odor can be prevented without affecting the original flavor of the liquid seasoning. The liquid seasoning can be obtained by a simple method comprising reducing hydrophobic amino acids, and the original flavor of the food is never affected because of not adding another additive.COPYRIGHT: (C)2011,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