Yintoni Umami, Ingcamla Njani, Kokukuphi Ukutya Enokufumaneka Ko?

umamiYincasa efana neswiti, ekrakrayo, enetyuwa kwaye emuncu ebonwa lulwimi lwethu. Sele ingaphezu kwenkulungwane ukususela oko yafunyanwa, kodwa incasa yesihlanu Uchazwa njengonyaka we-1985.

Enyanisweni, ayinayo incasa yayo. umami, isiJapan kwaye ithetha incasa emyoli kolu lwimi. Eli gama lisetyenziswa kuzo zonke iilwimi. 

Yintoni Umami?

Ngokwenzululwazi umami; Yindibaniselwano ye-glutamate, inosinate okanye i-guanylate flavour. I-Glutamate - okanye i-glutamic acid - i-amino acid efumaneka ngokuqhelekileyo kwiiprotheni zezityalo kunye nezilwanyana. I-inosinate ifumaneka kakhulu kwinyama, ngelixa i-guanylate ininzi kakhulu kwizityalo.

Umami ivumbaAmanzi ahlala efumaneka kukutya okuneprotheyini ephezulu, kwaye umzimba ufihla amathe kunye nejusi yokwetyisa ukugaya ezi proteni.

Ngaphandle kokugaya ukutya, ukutya okutyebileyo kumamiineengenelo zempilo ezinokubakho. Umzekelo, uphononongo lubonisa ukuba oku kutya kugcwele kakhulu.

Kuba, ukutya okutyebileyo kumamiUkuwusebenzisa kunceda ekulahlekeni kobunzima ngokunciphisa umdla wokutya.

Imbali ye-Umami Taste

Umami ivumbaYafunyanwa ngowe-1908 ngusokhemisti waseJapan uKikunae Ikeda. U-Ikeda wafunda i-dashi yaseJapan (isithako esisetyenziswa kwizidlo ezininzi zaseJapan) kwinqanaba lemolekyuli waza wachonga izinto eziyinika incasa yayo ekhethekileyo.

Wazimisela ukuba iimolekyuli zencasa kwi-seaweed (eyona nto iphambili) yayiyi-glutamic acid. Ithatyathwe kwigama lesiJapan elithi "umai" elithetha "okumnandi"umami” wayibiza ngegama.

umamiAyizange yamkelwe kwihlabathi liphela de kwaba ngoo-1980s, emva kokuba abaphandi bafumanisa ukuba umami yeyona ncasa yokuqala, nto leyo ethetha ukuba ayinakwenziwa ngokudibanisa ezinye iincasa eziphambili (ezikrakra, ezimnandi, ezimuncu, ezinetyuwa). Kwakhona ulwimi lwakho umami Kwafunyaniswa ukuba nabathengi abakhethekileyo, ngokusemthethweni bafumana isihloko esithi "incasa yesihlanu".

Ungcamla Njani Umami?

umami, efana nencasa emnandi edla ngokudityaniswa nemihluzi kunye nesosi. Abaninzi umamiUcinga ukuba ngumsi, unomhlaba, okanye unenyama.

Nangona abantu abaninzi besithi incasa kunzima ukuyichaza, eli gama lidla ngokudityaniswa nokutya okuthuthuzelayo kunye nokuluthayo okufana netshizi okanye ukutya kwaseTshayina. 

okunye ukutya umami yendalo incasanangona enayo, Inokuqaliswa ngexesha lokupheka ngokusabela kwe-Maillard. Oku kusabela kumdaka ukutya njengoko iswekile kunye neeproteni ezikwi-amino acids ziyancipha, zinike incasa enomsi, enecaramelized.

umami ikwadala imvakalelo enkalakahla kunye nencasa yayo. Xa i-glutamates igquma ulwimi, yenza ukuba isitya sibe sikhulu, okukhokelela kwimvakalelo yokuzala kunye nokuhlutha ngokubanzi.

Lo mlomo unamafu ushiya incasa engapheliyo enika inkumbulo yeemvakalelo ethi kamva ivuswe kukubona okanye ivumba, ibangele ukunqwenela rhoqo ukutya okungcamla i-umami. Ngokuba ukutya okuqulathe umamizihlala zidweliswe kwiimenyu ze-appetizer ukwandisa intengiso ekhawulezileyo.

Kulungile"umami uqulathe ntoni?“Nazi izibonelelo zempilo ezothusayo umami ukutya... 

Yintoni ekwiUmami Flavour?

ubulembu

Ukhula lwaselwandle luphantsi kweekhalori kodwa lugcwele izondlo kunye ne-antioxidants. Ikwalungile ngenxa yomxholo wayo ophezulu we-glutamate. umami ivumbangumthombo. Yiyo loo nto i-seaweed yongeza incasa kwiisosi ze-Japan cuisine. 

Ukutya okuSekwe kwiSoya

Ukutya kwesoya kwenziwa ngeembotyi zesoya, eyona nto iphambili kukutya kwaseAsia. Iimbotyi zesoya Nangona inokutyiwa iphelele, isoloko ivundisiwe okanye icutshungulwe kwiimveliso ezahlukeneyo ezifana netofu, tempeh, miso, kunye nesosi yesoya.

Ukucutshungulwa kunye nokuvundiswa kweembotyi zesoya kuphakamisa umxholo opheleleyo we-glutamate. Iiprotheyini ziqhekeka zibe yi-amino acids yasimahla, ngakumbi i-glutamic acid. 

Iitshizi ezindala

Iitshizi ezindala nazo ziphezulu kwi-glutamate. Njengoko iitshizi zikhula, iiproteni zazo ziqhekeka zibe yi-amino acids simahla ngenkqubo ebizwa ngokuba yiproteolysis. Oku kuphakamisa amanqanaba asimahla e-glutamic acid.

Iitshizi ezihlala ixesha elide (umzekelo, phakathi kweenyanga ezingama-24 nezingama-30) zihlala ixesha elide, njenge-Italian parmesan. ukungcamla umami uye. Yiyo loo nto nokuba isixa esincinci sitshintsha kakhulu incasa yesitya.

Kimchi

Kimchisisidlo saseKorea esenziwe ngemifuno kunye neziqholo. Le mifuno iphula imifuno ngokuvelisa i-enzymes yokugaya ukutya efana ne-proteases, i-lipases kunye ne-amylases. Bacillus igwele ziintsholongwane.

Iiproteases ziqhekeza iimolekyuli zeprotheyini kwikimchi zibe yi-amino acids simahla ngeproteolysis. Oku kuphakamisa izinga le-glutamic acid ye-kimchi.

Ngubani nje umami Ayiphelelanga nje ekubeni iphezulu kwiikhompawundi, ikwasempilweni ngendlela emangalisayo, iqhayisa ngeenzuzo zempilo ezifana nokwetyisa kunye namanqanaba asezantsi e-cholesterol yegazi. 

Iti eluhlaza

Iti eluhlaza Sisiselo esidumileyo nesisempilweni ngendlela emangalisayo. Ukusela le iti kunika izibonelelo ezininzi, kubandakanywa umngcipheko oncitshisiweyo wohlobo lwe-2 yeswekile, amanqanaba asezantsi e-cholesterol "embi" ye-LDL, kunye nobunzima bomzimba obunempilo. Ukongezelela, iti eluhlaza iphezulu kwi-glutamate, eyenza ibe yinto ekhethekileyo emnandi, ekrakra kunye umami Inencasa.

Esi siselo sikwaphezulu kwi-theanine, i-amino acid enesakhiwo esifana ne-glutamate. Uphononongo lubonisa ukuba i-theanine nayo iphezulu umami icebisa indima kumanqanaba adibeneyo. 

UDeniz ürünleri

Iintlobo ezininzi zokutya kwaselwandle umami eziphezulu kwiikhompawundi. Ukutya kwaselwandle ngokwemvelo kunokuqulatha zombini i-glutamate kunye ne-inosinate. Inosinate sesinye isithako esisetyenziswa ngokuqhelekileyo njengesongezo sokutya. umami yinkomponi. 

inyama

inyama, incasa yesihlanu Lelinye iqela lokutya elidla ngokuba phezulu kwizondlo. Njengokutya kwaselwandle, ngokwemvelo ziqulethe i-glutamate kunye ne-inosinate.

Inyama eyomileyo, esele ikhulile okanye esetyenzisiweyo ine-asidi ye-glutamic eninzi kunenyama entsha kuba ezi nkqubo ziqhekeza iiproteni ezipheleleyo kwaye zikhuphe i-glutamic acid yasimahla. 

Inkukhu yeqanda yenkukhu - ukubonelela nge-glutamate, nangona kungekhona inyama umami incasa ngumthombo. 

iitumato

iitumato eyona isekelwe kwisityalo umami flavour enye yemithombo. Enyanisweni, i-flavour ye-tomato ibangelwa umxholo wayo ophezulu we-glutamic acid.

Amanqanaba e-Glutamic acid kwiitumato aqhubeka nokunyuka njengoko ekhula. Ekubeni inkqubo yokumisa utamatisi inciphisa umswakama kwaye igxininise i-glutamate umami Kwakhona kwandisa incasa.

Amakhowa

Amakhowa, esinye isityalo esisekwe umami incasa ngumthombo. Kanye njengetumata, ukomisa amakhowa kwandisa kakhulu umxholo wabo we-glutamate.

Amakhowa aphinde apakishwe ngezondlo, kubandakanywa iivithamini ze-B, kunye neenzuzo zempilo ezinokubakho ezifana nokunyusa ukhuseleko kunye namanqanaba e-cholesterol.

Okunye ukutya okuqulathe umami

Ngaphandle kokutya okungentla, okunye ukutya kukwakho umami Incasa phezulu.

Ezinye ziphezulu nge-100 grams umami ukutya Umxholo weGlutamate we:

Isosi yeOyster: 900 mg

Umbona: 70-110 mg

Ii-peas eziluhlaza: 110 mg

Igalikhi: 100mg

Ingcambu yeLotus: 100mg

Iitapile: 30-100 mg

Phakathi koku kutya, i-oyster sauce inomxholo ophezulu we-glutamate. Ngenxa yokuba i-oyster sauce yenziwe ngomxholo ophezulu we-glutamate we-oyster ebilisiwe okanye i-oyster extract. umami zizityebi ngokwemiqathango

Uyongeza njani umami ekutyeni

Sebenzisa izithako ezityebileyo umami

Okunye ukutya ngokwemvelo umami ibandakanya. Utamatisi ovuthiweyo, amakhowa omisiwe, i-kombu (i-seaweed), i-anchovies, i-parmesan cheese, njl. - zonke ezi umamiIzisa incasa ye-turkey kwiiresiphi.

Sebenzisa ukutya okuvundisiweyo

ukutya okuvundisiweyo eliphezulu umami inomxholo. Zama ukusebenzisa izithako ezifana nesosi yesosi ekutyeni kwakho. 

Sebenzisa inyama ephilileyo

Inyama endala okanye ephilileyo umami inencasa eninzi. I-Bacon, i-sausage endala kunye ne-salami, nayiphi na iresiphi umami Iya kuzisa incasa.

Sebenzisa itshizi endala

I-Parmesan ayisetyenziselwanga kuphela i-pasta, kodwa kunye nokutya. umami flavour uloliwe.

Sebenzisa iziqholo ezityebileyo umami

Njenge-ketchup, i-tomato paste, i-sauce yentlanzi, i-soy sauce, i-oyster sauce, njl. umami-rich iziqholoUkuyisebenzisa yongeza le ncasa kwiitya. Ungoyiki ukwenza izinto ezintsha, zama izixhobo ezahlukeneyo.

Ngenxa yoko;

umami Yenye yeencasa ezintlanu ezisisiseko. I-flavour yayo ivela kubukho be-amino acid glutamate - okanye i-glutamic acid - okanye i-inosinate okanye i-guanylate iikhompawundi eziqhelekileyo ezifumaneka kwi-high-protein foods. Ayiphuculi nje incasa yokutya, kodwa ikwanciphisa umdla wokutya.

umami Okunye ukutya okunemixube eninzi kukutya kwaselwandle, inyama, itshizi ezindala, ukhula lwaselwandle, ukutya kwesoya, amakhowa, iitumato, ikimchi, iti eluhlaza, nokunye.

Ungazama oku kutya ngokuthanda okwahlukileyo.