Let’s express the “taste” of the world with amino acids
(Japanese umami)…
Umami specializing in several types such as glutamic acid and inosinic acid. Therefore, the other ingredients have the same umami taste
Ichiban soup 100ml…
Histidine 74 mg Inosinic acid 25 mg Glutamic acid 25 mg Aspartic acid 17 mg
(Western umami)…
Umami = There are many types of amino acids, but none are outstanding. Therefore, the outstanding individuality of the material lives
Chicken broth 100ml…
Glutamic acid 17 mg Inosinic acid 11 mg Alanine 11 mg Lysine/Glycine 8 mg Asparagine/Aspartic acid 7 mg each Seroneine/Valine Leucine etc. Contains 1 to 5 mg of 20 kinds of amino acids.
(Chinese umami)…
There are many kinds and amounts, and it is the taste of the sauce that is transmitted rather than the taste of the ingredients that taste = umami.
100 ml of hot water soup…
Glutamic acid 56 mg Alanine/Lysine 42 mg Leucine 32 mg Aspartic acid Serine/Glycine/Broline/Valine/Inosinic acid/Arginine 20m or more. Other 6 kinds, total 18 kinds 5mg or more is included.