PROBLEM TO BE SOLVED: To provide heating processed foods more excellent in texture and taste, and a manufacturing method therefor.SOLUTION: There are provided heating processed foods of beef, having amino acid content based on amount of beef satisfying at least one of (1) to (5), and moisture content based on amount of beef of 64 wt.% or more. (1) glutamic acid is 0.04 wt.% or more (2) glycine is 0.02 wt.% or more (3) phenylalanine is 0.03 wt.% or more based on amount of beef. (4) isoleucine is 0.03 wt.% or more (5) leucine is 0.05 wt.% or more. There is provided the heating processed foods of beef preferably satisfying all of (1) to (5). There is provided a manufacturing method of the heating processed foods of beef, including a process for heating materials of heating processed foods with a hot blast circulation type heating cooking machine with wind speed of hot wind by blowing heated gas into a heating chamber of 85.5 to 104.5 liter/sec. and wind speed at a food material installation site of 8.1 to 9.9 m/sec.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】食感及び食味のより優れる加熱加工食品及びその製造方法の提供。【解決手段】牛肉の量に対するアミノ酸含有量が次の(1)~(5)のうち、少なくとも一つを満たし、かつ、水分量が牛肉の量に対して64重量%以上である、牛肉の加熱加工食品。(1)グルタミン酸が0.04重量%以上、(2)グリシンが0.02重量%以上、(3)フェニルアラニンが牛肉の量に対して0.03重量%以上、(4)イソロイシンの量が0.03重量%以上(5)ロイシンが0.05重量%以上。(1)~(5)の全てをを満たすことが好ましい、前記牛肉の加熱加工食品。熱加工食品の材料を、加熱された気体を加熱室内に吹き出す熱風の風量が85.5~104.5リットル/sec、食材設置箇所での風速が8.1m~9.9m/secである熱風循環式の加熱調理機で加熱する工程を含む、牛肉の加熱加工食品の製造方法。【選択図】なし
