Yini Umami, Inambitheka Kanjani, Ingatholakala Kukuphi Ukudla?

Elithi umamiKuwukunambitheka okunjengokumnandi, okubabayo, okunosawoti nokumuncu okubonwa ulimi lwethu. Sekudlule iminyaka engaphezu kwekhulu yatholakala, kodwa ukunambitheka kwesihlanu Uchazwa ngokuthi unyaka we-1985.

Eqinisweni, ayinakho ukunambitheka kwayo. umami, isiJapane futhi sisho ukunambitheka okumnandi ngalolu limi. Leli gama lisetshenziswa kuzo zonke izilimi. 

Yini Umami?

Ngokwesayensi umami; Kuyinhlanganisela ye-glutamate, inosinate noma i-guanylate flavour. I-Glutamate - noma i-glutamic acid - i-amino acid evame ukutholakala kumaprotheni ezitshalo nawezilwane. I-inosinate itholakala kakhulu enyameni, kuyilapho i-guanylate itholakala kakhulu ezitshalweni.

umami iphungaAmanzi ngokuvamile atholakala ekudleni okunamaprotheni amaningi, futhi umzimba ukhipha amathe namajusi okugaya ukudla ukuze kugaywe la maprotheni.

Ngaphandle kokugaya ukudla, umami-rich foodsinezinzuzo zezempilo ezingaba khona. Isibonelo, ucwaningo lubonisa ukuthi lokhu kudla kugcwalisa kakhulu.

Ngoba, umami-rich foodsUkuwusebenzisa kusiza ekunciphiseni isisindo ngokunciphisa isifiso sokudla.

Umlando we-Umami Taste

Umami aromaYatholwa ngo-1908 ngusokhemisi waseJapane uKikunae Ikeda. U-Ikeda wafunda i-dashi yesiJapane (isithako esisetshenziswa ezitsheni eziningi zaseJapane) ezingeni lamangqamuzana futhi wahlonza izakhi eziyinikeza ukunambitheka kwayo okuyingqayizivele.

Unqume ukuthi ama-molecule e-flavour olwandle (isithako esiyinhloko) kwakuyi-glutamic acid. Lisuselwa egameni lesiJapane elithi “umai” elisho “okumnandi”umami” wayiqamba igama.

Elithi umamiAyizange ibonwe emhlabeni wonke kwaze kwaba ngawo-1980, ngemva kokuba abacwaningi bathole ukuthi umami iyi-flavour eyinhloko, okusho ukuthi ayikwazi ukwenziwa ngokuhlanganisa ezinye izinambitheka eziyinhloko (okubabayo, okumnandi, okumuncu, okusawoti). Nolimi lwakho umami Kwatholakala ukuthi inabathengi abakhethekile, ngokusemthethweni bayitholele isihloko esithi "flavour yesihlanu".

Umami Unambitha Kanjani?

Elithi umami, okufana nokunambitheka okumnandi okuvame ukuhlotshaniswa nama-broths namasoso. Abaningi umamiUcabanga ukuthi kushunqa intuthu, kunomhlaba, noma kunenyama.

Nakuba abantu abaningi bethi ukunambitheka kunzima ukukuchaza, leli gama livame ukubhangqwa nokudla okududuzayo nokuluthayo okufana noshizi noma ukudla kwaseShayina. 

okunye ukudla umami wemvelo ukunambithekanakuba enakho, Ingaqalwa ngesikhathi sokupheka ngokusabela kwe-Maillard. Lokhu kusabela kwenza ukudla kube nsundu njengoba ushukela namaprotheni kuma-amino acid encipha, okukunikeza ukunambitheka kwentuthu, okune-caramelized.

Elithi umami iphinde idale umuzwa olwangeni ngokunambitheka kwayo. Lapho ama-glutamates emboza ulimi, enza isidlo sizizwe sishubile, okuholela kumuzwa wokugcwala kanye nokusutha ngokuphelele.

Lo mlomo oguqubele ushiya ukunambitha okungapheli okunikeza inkumbulo yezinzwa engavuswa kamuva ukubona noma ukuhogela, okubangela ukulangazelela ukudla okunambitha kwe-umami njalo. Ngoba ukudla okuqukethe umamizivame ukufakwa ohlwini kumamenyu e-appetizer ukwandisa ukuthengisa okusheshayo.

Kulungile"umami uquketheni?“Nazi ezinye izinzuzo zezempilo ezimangalisayo umami ukudla... 

Yini eku-Umami Flavour?

ulwelwe

Ukhula lwasolwandle lunama-kilojoule aphansi kodwa lugcwele izakhamzimba nama-antioxidants. Kuhle futhi ngenxa yokuqukethwe kwayo okuphezulu kwe-glutamate. umami iphungaumthombo. Yingakho ukhula lwasolwandle lwengeza ukunambitheka kumasoso okudla kwaseJapane. 

Ukudla Kwesoya

Ukudla kwesoya kwenziwa ngobhontshisi wesoya, okuyisisekelo sokudla kwase-Asia. AmaSoya Nakuba ingadliwa iphelele, ivame ukuvutshelwa noma igaywe emikhiqizweni ehlukahlukene efana ne-tofu, tempeh, miso, nesoso yesoya.

Ukucutshungulwa kanye nokuvutshelwa kukabhontshisi wesoya kuphakamisa inani eliphelele le-glutamate. Amaprotheni ahlukaniswa abe ama-amino acid amahhala, ikakhulukazi i-glutamic acid. 

Ushizi Omdala

Ushizi osekhulile nawo uphezulu ku-glutamate. Njengoba oshizi bekhula, amaprotheni abo ahlukaniswa abe ama-amino acid mahhala ngenqubo ebizwa ngokuthi i-proteolysis. Lokhu kuphakamisa amazinga e-glutamic acid mahhala.

Ushizi ohlala isikhathi eside (isibonelo, phakathi kwezinyanga ezingama-24 nezingu-30) ngokuvamile uhlala isikhathi eside, njenge-Italian parmesan. ukunambitha umami unayo. Yingakho ngisho nenani elincane lishintsha kakhulu ukunambitheka kwesidlo.

Kimchi

Kimchiisidlo sendabuko saseKorea esenziwe ngemifino nezinongo. Le mifino iphula imifino ngokukhiqiza ama-enzymes okugaya njengama-proteases, lipases nama-amylase. Bacillus abiliswe amagciwane.

Ama-protease aphula ama-molecule wamaprotheni ku-kimchi abe ama-amino acid amahhala ngenqubo ye-proteolysis. Lokhu kuphakamisa izinga le-glutamic acid ye-kimchi.

Ubani nje umami Akukhona nje kuphela ukuthi iphezulu kuma-compounds, futhi inempilo ngendlela emangalisayo, iziqhayisa ngezinzuzo zezempilo njengokugaya kanye namazinga e-cholesterol ephansi egazini. 

Itiye elihlaza

Itiye elihlaza Kuyisiphuzo esidumile nesinempilo ngendlela emangalisayo. Ukuphuza leli tiye kunikeza izinzuzo eziningi, okuhlanganisa ingozi encishisiwe yohlobo lwesifo sikashukela sohlobo 2, amazinga e-cholesterol ephansi "embi" ye-LDL, nesisindo somzimba esinempilo. Ukwengeza, itiye eliluhlaza liphezulu ku-glutamate, ngaleyo ndlela lenze libe mnandi, elibabayo futhi eliyingqayizivele umami Inokunambitheka.

Lesi siphuzo siphinde sibe ne-theanine ephezulu, i-amino acid enesakhiwo esifanayo ne-glutamate. Ucwaningo lukhombisa ukuthi i-theanine nayo iphezulu umami iphakamisa indima kumazinga ahlanganisiwe. 

UDeniz ürünleri

Izinhlobo eziningi zokudla kwasolwandle umami ama-compounds aphezulu. Ukudla kwasolwandle ngokwemvelo kungaqukatha kokubili i-glutamate ne-inosinate. I-Inosinate ingesinye isithako esivame ukusetshenziswa njengesengezo sokudla. umami iyinhlanganisela. 

inyama

inyama, ukunambitheka kwesihlanu Ngelinye iqembu lokudla elivame ukuba nezakhamzimba eziningi. Njengokudla kwasolwandle, ngokwemvelo aqukethe i-glutamate ne-inosinate.

Inyama eyomisiwe, endala noma egayiwe ine-glutamic acid eningi kunenyama entsha ngoba lezi zinqubo ziphula amaprotheni aphelele futhi zikhiphe i-glutamic acid yamahhala. 

Inkukhu yeqanda yesikhuphasha - ukuhlinzeka nge-glutamate, nakuba kungeyona inyama umami taste umthombo. 

utamatisi

utamatisi best plant based umami flavour omunye wemithombo. Eqinisweni, ukunambitheka kukatamatisi kungenxa yokuqukethwe kwayo okuphezulu kwe-glutamic acid.

Amazinga e-Glutamic acid kutamatisi ayaqhubeka nokukhuphuka njengoba ekhula. Njengoba inqubo yokomisa utamatisi inciphisa umswakama futhi igxilise i-glutamate umami Iphinde ithuthukise ukunambitheka.

amakhowe

amakhowe, esinye isitshalo esikhulu esisekelwe umami taste umthombo. Njengotamatisi, ukomisa amakhowe kukhulisa kakhulu okuqukethwe kwawo kwe-glutamate.

Amakhowe nawo agcwele izakhamzimba, okuhlanganisa amavithamini B, anezinzuzo ezingaba khona zezempilo ezifana nokuqinisa ukuzivikela komzimba kanye namazinga e-cholesterol.

Okunye Ukudla Okuqukethe Umami

Ngaphandle kwalezi zinto zokudla ezingenhla, okunye ukudla nakho umami Inambitheka phezulu.

Okunye okuphezulu ngamagremu ayi-100 umami ukudla Okuqukethwe kwe-Glutamate kwe:

Isoso ye-oyster: 900 mg

Ummbila: 70-110 mg

Uphizi oluhlaza: 110 mg

I-Garlic: 100mg

Izimpande zeLotus: 100mg

Amazambane: 30-100 mg

Phakathi kwalokhu kudla, i-oyster sauce inokuqukethwe okuphezulu kwe-glutamate. Ngoba i-oyster sauce yenziwe ngokuqukethwe okuphezulu kwe-glutamate ye-oyster abilisiwe noma i-oyster extract. umami ecebile ngokwemibandela

Ungangeza kanjani Umami ekudleni

Sebenzisa izithako ezinothe umami

Okunye ukudla ngokwemvelo umami kuhlanganisa. Utamatisi ovuthiwe, amakhowe omisiwe, i-kombu (ukhula lwasolwandle), ama-anchovies, ushizi we-parmesan, njll. - konke lokhu umamiIletha ukunambitheka kwe-turkey ekuphekeni.

Sebenzisa ukudla okubilile

ukudla okuvutshiwe okusezingeni eliphezulu umami inokuqukethwe. Zama ukusebenzisa izithako ezifana nesoso yesosi ekudleni kwakho. 

Sebenzisa inyama epholile

Inyama endala noma eselashiwe umami inokunambitheka okuningi. Ubhekeni, isoseji elidala nesalami, noma iyiphi iresiphi umami Izoletha ukunambitheka.

Sebenzisa ushizi omdala

I-Parmesan ayisetshenziselwa i-pasta kuphela, kodwa futhi nokudla. umami flavour isitimela.

Sebenzisa izinongo ezinothe umami

Okufana ne-ketchup, utamatisi unama, isoso yezinhlanzi, isoso yesoya, isoso ye-oyster, njll. umami-rich spicesUkuyisebenzisa kunezela lokhu kunambitheka ezitsheni. Ungesabi ukusungula izinto ezintsha, zama izinto ezahlukene.

Ngenxa yalokho;

Elithi umami Ingenye yezinambitheka ezinhlanu eziyisisekelo. Ukunambitheka kwayo kuvela ebukhoneni be-amino acid glutamate - noma i-glutamic acid - noma izinhlanganisela ze-inosinate noma ze-guanylate ezivame ukutholakala ekudleni okunamaprotheni amaningi. Akugcini nje ukuthuthukisa ukunambitheka kokudla, kodwa futhi kunciphisa isifiso sokudla.

Elithi umami Okunye ukudla okunezinhlanganisela eziningi ukudla kwasolwandle, inyama, ushizi osekhulile, ukhula lwasolwandle, ukudla kwesoya, amakhowe, utamatisi, i-kimchi, itiye eliluhlaza nokunye.

Ungazama lokhu kudla ngokuthanda okuhlukile.