HNV Baits Umami Boilie 30mm 1kg
» Does not contain artificial flavors or colorings» With aged protein sources» Contains umami in large quantities
It contains no artificial flavors or colorings. 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 sources__9__ to the boilie, which naturally contain large amounts of umami.But what is umami!? Let's take a brief overview:Dr. Ikeda Kikunae, a chemistry professor at the University of Tokyo, wanted to identify the flavor 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 seaweed. 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 longer compared to other basic tastes.
From tastes, the brain infers whether the food is necessary for the body. From sweet, it infers that the fruit is ripe, edible, contains sugar (simple carbohydrates), which quickly provides a lot of energy. Bitter generally indicates the presence of poison. Salt is necessary for the body's water balance. Excessively salty (which we call “poisonously salty”) is not accepted by living organisms, just as excessively sour is not. The taste of umami indicates to the brain the presence of protein, one of the most important elements of food.It is naturally found, 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, nor does it require energy to be used; as soon as it enters the stomach, it can be delegated to perform its proper task. It plays an important role in the removal of harmful nitrogen found in 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 previously achieved in a 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 crabs did not bother it.
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Package contents: 1pc HNV Baits Umami Boilie 30mm 1kg.
