Nws zoo nkaus li pom tseeb tias kua zaub ua raws li kua zaub, txoj cai? Tsuas yog nyob rau hauv rooj plaub ntawm Japanese kua zaub yog nws cov kua txiv tshwj xeeb - dashi. Nws lub luag haujlwm tseem ceeb yog xa umami - lub qhov ncauj thib tsib saj.
Nws yog qhov tsim nyog
Qhov tseeb tias umami yog qhov thib tsib saj, nyiam tib txoj cai xws li qab zib, qab ntsev, iab thiab qaub, yog tsis muaj kev tsis ntseeg nyob hauv lub ntiaj teb kev paub txog niaj hnub no. Nws tau txheeb pom nyob rau xyoo 1908 los ntawm Japanese chemist Kikunae Ikeda, uas tau tshawb nrhiav cov khoom noj khoom haus dashi
Cov Lus Qhia
Kauj ruam 1
Nyob rau xyoo 2001, cov kws tshawb fawb los ntawm University of San Diego, coj los ntawm Charles Zucker, nrhiav cov receptors hauv peb cov lus uas ua lub luag haujlwm rau umami saj. Thiab nthuav ntau, nws muab tawm tias cov receptors rau no saj (zoo li qab zib thiab iab) tsis yog tsuas yog ntawm tus nplaig. Tab sis kuj tseem nyob rau hauv cov ntaub so ntswg ntawm lub plab, ua pa, hauv lub hlwb thiab txawm tias nyob hauv cov noob qes (cov kws tshawb fawb tseem muaj kev xav tsis thoob rau qhov no).
Kauj ruam 2
Cia peb ntxiv tias cov npe ntawm cov ntxhiab tsw tseem ceeb yog nthuav dav. Muaj cov ntaub ntawv tshaj tawm txog ntawm qhov cim ntawm qhov thib rau kev saj, "rog". Ntau pawg kws tshawb fawb tau txheeb xyuas cov receptors thiab thaj chaw sib luag hauv lub hlwb uas teb rau cov khoom tawg rog rog, i.e. fatty acids, thiab qab zib qab zib receptors uas teb rau cov khoom qab zib tawg. Tus hauv lub hlwb, cov no yog cov khoom tawg. Tab sis qhov no tsis yog qhov kawg! Cov kws tshawb fawb los ntawm University of California hauv Santa Barbara tab tom taug qab txoj kev saj xya - limestone, tab sis tam sim no tsuas yog ntawm ib lub txiv hmab txiv ntoo ya.
Kauj ruam 3
Umami yog qhov muaj qhov tsis haum thiab ntau yam rau peb, cov neeg siv khoom ntawm cov neeg Western ntau. Michael Pollan sau txog gustatory synesthesia: "Nws ua rau dej saj zoo li khoom noj." Tab sis tsis muaj qhov tsis txaus ntawm lub hlwb hauv peb cov kua zaub. Thaum peb noj kua zaub rau ib lub sijhawm ntev, cov protein txuas los ntawm nqaij thiab ntau cov zaub, xws li dos, zom rau hauv cov amino acids, uas yog qhov tseem ceeb ntawm umami.
Kauj ruam 4
Tam sim no mloog! Cov lus sib txuas tseem ceeb tshaj plaws uas ua rau hauv umami saj kev pom tau yog glutamic acid, uas feem ntau ua rau daim ntawv ntsev. Yog, tib qhov tseeb monosodium glutamate sau npe E-621 cuam tshuam nrog kev ua tiav, cov khoom noj tsis muaj qab hau. Lub caij no, monosodium glutamate yog lub ntuj muaj nyob rau hauv ntau hom khoom noj. Cov txiv lws suav muaj 0.14% monosodium glutamate, nqaij nyuj - 0.1%, mackerel - 0.22%, parmesan - 1.2% thiab kombu seaweed txog 2.2%. Glutamic acid tawm thaum lub kub nce thiab thaum lub sijhawm fermentation. Qhov no yog vim li cas ripening cheese lossis miso paste muaj ntau ntawm nws. Sim ua kom pom tseeb ib zaug ntawm qhov saj ntawm zoo ripening cheese thiab koj yuav hnov cov lus qhia ntawm nqaij thiab kua rau hauv nws?
Kauj ruam 5
Thiab tib lub sijhawm, hauv cov khoom lag luam nrog cov neeg tuag taus, qhov no yog qhov kev dag ntxias ntawm cov tuam ntxhab uas xav ua kom peb ntseeg tau tias cov taum pauv pulp yog pog laus. Dab tsi yog mus ntawm no
Kauj ruam 6
Hauv kev paub txog tshuaj, E-621 thiab glutamate los ntawm combi-algae yog cov tib yam khoom qub. Nws yog txhua yam yuav ua li cas peb hnov mob rau lub siab. Thaum peb saj rau kombu seaweed kua zaub, nws qab heev. Tab sis qhov tseem ceeb tshaj plaws yog qhov ceev. Saj yog los ntawm txhais cov tshuaj lom neeg muaj lub luag haujlwm txhawm rau txhawm rau tsis nrhiav cov khoom tsis huv hauv cov zaub mov. Qhov tshuaj tiv thaiv tsis haum xeeb kom paub qab hau yog qhov qhia txog yam khoom noj, lossis ceeb toom txog dab tsi txaus ntshai. Qab zib thiab hypothetical "rog" txhais tau tias lub zog, qab ntsev - pob zeb hauv av ntsev, qaub thiab iab - ntxhov siab vim yog rot thiab lom, thiab "limestone" ceeb toom cov txiv hmab txiv ntoo uas cov zaub mov muaj cov calcium ions lom rau nws.
Kauj Ruam 7
Umami yog lub teeb liab rau peb. Saib kom nas! Nws yuav txaus siab! Noj! Txawm tias nthuav ntau, qhov muaj umami txhim kho kev nkag siab ntawm saj. Nws tseem tsis tau meej meej li cas tiag. Muaj cov kev xav raws li qhov uas monosodium glutamate ntxias lwm cov lwg me me uas ua rau qhov kev xav ntawm qee yam cov pa tsw qab yuav ua rau ntev dua ntawm cov paj txiv ntoo. Xijpeem, umami txhais tau tias ntau tshaj tsw. Vim li no peb thiaj nyiam haus cawv nrog cov cheese hnub nyoog. Vim li no thaum peb tshaib plab peb xav txog kua zaub. Yog li ntawd, los tsim lub hauv paus rau ntau cov tais diav, peb yuav pib nrog qej thiab dos. Amino acid thiab leej faj cov sulfur - sulfoxides yog cov tshuaj tsw qab. Yog li ntawd, peb muab cov nceb porcini nceb hauv borscht - qhov no yog lwm qhov ntawm umami. Qhov no yog guanosine-5'-monophosphate, pom hauv cov nceb. Hauv 1960, Akira Kuninaka nrhiav pom nws hauv lub ntsej muag shiitake. Ntses ntses kuj tseem muab qab rau Thaib cov tais. Inosine monophosphate, tam sim no nyob hauv ntses, yog lwm qhov sib txuas uas ua rau lub siab xav.
Kauj ruam 8
Nws yog cov teebmeem no tau cuam tshuam los ntawm crooks hauv kev lag luam khoom noj. Rau lawv, ib yam khoom uas tuaj yeem ntseeg peb lub hlwb tias dej yog zaub mov, thiab ntxiv rau, txhim kho lub siab ntawm saj - qhov no yog Lub Chaw Dawb Huv.
Kauj Ruam 9
Txhua haiv neeg tab tom nrhiav rau umami, tab sis Nyiv muaj ib tug ntug. Vim tias nyob hauv lawv txhais tes yog kombu seaweed, uas muaj cov glutamate feem ntau ntawm txhua cov khoom xyaw zaub mov. Tsoos Japanese khw yog tshwj xeeb tshaj tawm rau kev muag ntawm kombu. Cov no yog dub qhuav algae, nyob rau hauv daim ntawv ntawm cov ntawv txheeb uas muaj ntxhiab tsw zoo li prunes.
