HNV Baits Umami Soluble Dissolving Boilie 24mm 1kg

It does not contain artificial flavors or colorings either. It is not full of spices either. When creating it, the goal was not to be overly attractive, but rather selective. With this boilie, we focused on only one thing: umami. In addition to the highest quality ingredients, we added aged protein sourcesto the boilie, which naturally contain a large amount of umami.
But what is umami?! Let's take a brief overview:
Dr. Kikunae Ikeda, a Tokyo Imperial University chemist professor, wanted to identify the taste substance that made the dashi soup cooked by his wife from fish and seaweed so delicious. Finally, in 1908, he successfully isolated it from royal kombu seaweed. This substance is glutamic acid, and its compound with sodium (salt) is glutamate. Ikeda Kikunae suggested naming this taste umami (the essence of taste), meaning deliciousness. Much later, in 1985, umami was accepted as the 5th basic taste.

The glutamic acid is an amino acid present in the proteins of many foods, which is released during cooking or fermentation. Our brain loves glutamate-containing foods, and we unconsciously crave them. This compound enhances the “meaty” or “seafood” taste, and furthermore, all taste buds on the entire surface of the tongue can detect it. Umami is felt longer compared to other basic tastes.

From tastes, the brain infers whether food is necessary for the body. From sweet, it concludes that the fruit is ripe, edible, and contains sugar (simple carbohydrate), which quickly provides a lot of energy. Bitterness generally indicates the presence of toxins. Salt is necessary for the body's water balance. Excessively salty (which we call "toxic salty") is not acceptable for living organisms, just as excessively sour is not. The umami taste indicates to the brain the presence of protein, one of the most important elements of food.
It is naturally found, for example, in kombu, in fish and seafood, as well as in fermented fish sauce and soy sauce, or in aged cheeses and meats, where bacterial cultures are responsible for umami. Glutamate does not need to be broken down, no energy needs to be used for it; as soon as it enters the stomach, it can be delegated to perform the appropriate task. It plays an important role in removing harmful nitrogen from the body. It does not give a full feeling, increases salivation, helps activate taste receptors, enhances the taste of food, and stimulates hunger.

With this boilie, first place was achieved in a previous competition where selection was the most important aspect. UMAMI showed extremely good results already during the first fishing trips. It did not excite smaller carp, but it certainly did the largest ones! It consistently yielded carp over 20kg. Bream and crayfish did not bother it.

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Package contents: HNV Baits Umami Soluble Dissolving Boilie 24mm 1kg.