Fuente: WIPO "tomato" The purpose of the present invention is to provide processing techniques for enhancing the saltiness of a protein-containing composition. Increased saltiness at the time of eating is exhibited by a processed protein-containing composition obtained via a method for producing a processed protein-containing composition including a step for causing a glutaminase, a filamentous fungus-derived protease, and a bacterium-derived protease to act on a protein-containing composition including sodium chloride and/or potassium chloride, wherein the total quantity of the sodium chloride and the potassium chloride content is a quantity which becomes 0.35-1.90 wt% at the time of eating, and a method for producing a processed protein-containing composition including a step for causing a glutaminase, a filamentous fungus-derived protease, and a bacterium-derived protease to act on a protein-containing composition including sodium chloride and potassium chloride, wherein the sodium chloride content is a quantity that becomes 0.20 wt% or greater and less than 0.35 wt% at the time of eating, and the potassium chloride content is a quantity that becomes 0.30 wt% or greater at the time of eating.