HNV Baits Umami Soluble Hookbaits Hookbait Bojli 24mm 165gr

It does not contain artificial flavors or colorings either. It is not full of spices either. The goal in its creation was for it not to be overly attractive, but rather selective. With this boilie, we focused on one thing: umami. In addition to the highest quality ingredients, we added aged protein sources to the boilie that naturally contain large amounts of umami.
But what is umami!? Nézzünk egy kis áttekintést:
Dr. Ikeda Kikunae, a chemistry professor at the University of Tokyo, 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 managed to isolate it from kombu royal algae. This substance is glutamic acid, and its compound (salt) with sodium 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.
Glutamic acid is an amino acid present in the protein of many foods, which is released during cooking or fermentation. Our brain loves glutamate-containing foods, we unconsciously crave them. This compound enhances the “meaty” or “sea” flavor, and what's more, all taste buds on the entire surface of the tongue can perceive it. Umami is felt for a longer period compared to other basic tastes.

From tastes, the brain infers whether food is necessary for the body. From sweetness, it deduces that fruit is ripe, edible, contains sugar (simple carbohydrate), which quickly provides a lot of energy. Bitterness usually indicates the presence of toxins. Salt is needed for the body's water balance. Excessively salty (which we call 'méregsós' - poisonously salty) is not acceptable for living organisms, just as excessively sour is not. The umami taste shows the brain the presence of one of the most important elements of food: protein.
It is found naturally, for example, in kombu, 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 its 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.

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