To provide an enzymatically decomposed liquid of wheat gluten, in which an aroma component derived from the enzymatically decomposed liquid of wheat gluten is reduced, protease is substantially deactivated, and turbidity or lees, and lees during storage are never caused unless heating, lees removal or diatomite filtration is executed.

Liquid rice malt is added to wheat gluten to obtain an enzymatically decomposed product of wheat gluten according to an ordinary method, and the resulting enzymatically decomposed product of wheat gluten is heated to 60-80°C and then solid-liquid separated. Further, a liquid portion obtained by the solid-liquid separation is heated again to 60-80°C, whereby an enzymatically decomposed liquid of wheat gluten is obtained.