PROBLEM TO BE SOLVED: To provide an efficient method for producing a liquid seasoning in which the taste and flavor of meat and/or seafood of raw material are retained, and also, heat denaturation is reduced or suppressed.SOLUTION: By a process where meat and/or seafood raw material is treated with collagenase type protease, and next, the same is treated with endo type alkali protease, decomposition liquefaction is caused to produce a liquid seasoning, thus a natural liquid seasoning in which heat denaturation is reduced or suppressed, and also, the taste and flavor of the raw material are retained as they are at a high production yield.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】原料となる畜肉及び／又は魚介類の味や風味を保持し、且つ、加熱変性が低減あるいは抑制された液体調味料の効率的な製造方法等を提供する。【解決手段】畜肉及び／又は魚介類原料をコラゲナーゼタイプのプロテアーゼで処理し、次に、これをエンド型アルカリプロテアーゼで処理する工程により分解液化して液体調味料を製造することで、加熱変性が低減あるいは抑制され、且つ、原料の味や風味がそのまま保持された天然液体調味料を、高い製品収量で得ることができる。【選択図】なし
