What is amino acid liquid anyway?
Amino acid liquid contains umami components that are made by breaking down vegetable proteins such as soybeans, corn, and wheat with hydrochloric acid. By decomposing it with hydrochloric acid, it can be efficiently converted into umami liquid in a short period of time. Outside of the soy sauce industry, it is also referred to in other ways, such as “hydrolyzed protein.” In addition to soy sauce, amino acid liquid is used in various processed foods around the world, such as pickles, tsuyu, tare, ramen soup, tsukudani, kamaboko, hamburgers, curry, instant noodles, etc, and foods can have “umami” or made richer in taste by adding it. “Enzyme-degraded seasoning liquid” used in place of amino liquid is made by using proteolytic enzymes to break down vegetable proteins such as soybeans, corn, and wheat, while “fermented element-degraded seasoning liquid” is made by fermenting and breaking down wheat gluten. Both amino acid liquid and enzyme-degraded seasoning liquid are liquids containing umami components.