{"id":19202,"date":"2021-08-13T14:38:48","date_gmt":"2021-08-13T11:38:48","guid":{"rendered":"https:\/\/www.beta.sanovita.ro\/blog\/?p=19202"},"modified":"2021-08-18T10:08:43","modified_gmt":"2021-08-18T07:08:43","slug":"umami-cel-de-al-5-lea-gust","status":"publish","type":"post","link":"https:\/\/beta.sanovita.ro\/blog\/umami-cel-de-al-5-lea-gust\/","title":{"rendered":"Umami \u2013 cel de-al 5-lea gust"},"content":{"rendered":"

 <\/p>\n

C\u00e2nd ne g\u00e2ndim la gusturi diferite de m\u00e2ncare, cele care ne vor veni primele \u00een minte sunt: s\u0103rat, acru, amar \u0219i dulce. Dar, se pare c\u0103 exist\u0103 \u0219i un al cincilea gust, numit \u201eumami\u201d \u2013 \u201egustul savorii\u201d. Acesta a fost descoperit acum mai bine de 100 de ani de chimistul japonez Kikunae Ikeda, care l-a numit combin\u00e2nd cuvintele \u201eumai\u201d \u2013 delicios \u0219i \u201emi\u201d \u2013 gust (japonez\u0103). Ce este, de fapt, gustul umami \u0219i unde \u00eel putem \u00eent\u00e2lni?<\/p>\n

Ce este umami? <\/strong><\/h4>\n

Cunoscut ca fiind\u00a0cel de-al cincilea gust<\/strong>, umami este cel mai pu\u021bin popular dintre toate, \u00eens\u0103 paradoxal, el este unul dintre cele mai prezente \u00een preparatele pe care le m\u00e2nc\u0103m zilnic. Japonezul Kikunae Ikeda a observat c\u0103 glutamatul din alimente poate fi detectat de oameni, oferind m\u00e2nc\u0103rii un gust care nu este nici dulce, s\u0103rat, acru \u0219i nici amar. Umami este o\u00a0combina\u021bie unic\u0103 de arome<\/strong>\u00a0care nu poate fi identificat\u0103 cu una anume \u0219i provine de la receptorii gustativi specifici pentru\u00a0glutama\u021bi<\/a>.<\/p>\n

Gustul umami corespunde cu cel al\u00a0acidului glutamic<\/strong>, un aminoacid prezent \u00een proteinele multor alimente, pe care acestea \u00eel elibereaz\u0103 \u00een timpul g\u0103titului sau al fermenta\u021biei. Atunci c\u00e2nd papilele noastre gustative intr\u0103 \u00een contact cu acest aminoacid, percepem umami. De asemenea, el ajut\u0103 \u0219i la\u00a0intensificarea gustului altor preparate<\/strong>. De aceea, produsele alimentare bogate \u00een umami sunt folosite de c\u0103tre cunosc\u0103tori \u00een multe re\u021bete.<\/p>\n

 <\/p>\n

Cum recunoa\u0219tem gustul umami?<\/strong><\/h4>\n

\u00a0<\/strong><\/p>\n

Ca orice gust, umami este \u0219i el perceput de c\u0103tre o anumit\u0103 parte a limbii. Diverse studii au demonstrat c\u0103 receptorii acestui gust se afl\u0103 pe partea central\u0103 a limbii. Deci, oricine poate recunoa\u0219te gustul umami, \u00eens\u0103 este greu de definit, av\u00e2nd \u00een vedere c\u0103 nu poate fi tradus cu exactitate \u00een limba rom\u00e2n\u0103. Pentru a \u00eenv\u0103\u021ba s\u0103 \u00eel distingem, trebuie s\u0103 ne familiariz\u0103m treptat cu senza\u021biile pe care le provoac\u0103. Un factor caracteristic important este acela c\u0103 gustul s\u0103u intens ne r\u0103m\u00e2ne mult timp \u00een gur\u0103, chiar \u0219i dup\u0103 ce am terminat de m\u00e2ncat.<\/p>\n

 <\/p>\n

Ce alimente con\u021bin \u00een mod natural umami?<\/strong><\/h4>\n

\u00a0<\/strong><\/p>\n

Acesta poate fi g\u0103sit \u00een produse orientale, cum ar fi ciupercile\u00a0shitake\u00a0<\/em>\u00a0sau algele\u00a0kombu<\/em>, dar \u0219i \u00een produse pe care mul\u021bi oameni le folosesc frecvent \u00een alimenta\u021bie:<\/p>\n

 <\/p>\n

1. Algele marine<\/strong> – sunt s\u0103race \u00een calorii, dar sunt pline de nutrien\u021bi \u0219i de antioxidan\u021bi. Sunt, de asemenea, o surs\u0103 excelent\u0103 de arom\u0103 umami datorit\u0103 con\u021binutului ridicat de glutamat. De aceea, algele Kombu \u0219i Nori sunt adesea folosite pentru a da mai mult gust supelor \u0219i sosurilor din buc\u0103t\u0103ria japonez\u0103.<\/p>\n

 <\/p>\n

2. Alimente pe baz\u0103 de soia<\/strong> – sunt \u00een mod natural bogate \u00een umami. De\u0219i boabele de soia pot fi consumate \u00eentregi, ele sunt \u00een mod obi\u0219nuit fermentate sau transformate \u00een diverse produse, cum ar fi tofu, tempeh, miso \u0219i sos de soia. Prelucrarea \u0219i fermentarea lor cre\u0219te con\u021binutul total de glutamat, deoarece proteinele sunt descompuse \u00een aminoacizi liberi, \u00een special acid glutamic.<\/p>\n

 <\/p>\n

3. Ro\u0219iile<\/strong> – sunt una dintre cele mai bune surse de arom\u0103 umami pe baz\u0103 de plante. De fapt, aroma lor dulce \u0219i totu\u0219i s\u0103rat\u0103 provine din con\u021binutul lor ridicat de acid glutamic. \u00cen plus, acesta continu\u0103 s\u0103 creasc\u0103 pe m\u0103sur\u0103 ce se coc. Uscarea ro\u0219iilor poate cre\u0219te \u0219i aroma umami, deoarece procesul reduce umezeala \u0219i concentreaz\u0103 glutamatul.<\/p>\n

 <\/p>\n

5.Ciupercile<\/strong> – sunt o alt\u0103 surs\u0103 excelent\u0103 de arom\u0103 umami pe baz\u0103 de plante. La fel ca ro\u0219iile, uscarea lor poate cre\u0219te semnificativ con\u021binutul de glutamat. Ciupercile shiitake au cel mai mare con\u021binut de glutamat, \u00eens\u0103 pute\u021bi \u00eencerca \u0219i ciupercile comune, trufele, hribii, m\u00e2n\u0103t\u0103rcile sau ghebele. Sunt, de asemenea, versatile, delicioase \u0219i u\u0219or de ad\u0103ugat la dieta ta – at\u00e2t crude, c\u00e2t \u0219i g\u0103tite, ceea ce le face o modalitate u\u0219oar\u0103 de a spori aroma general\u0103 umami a felurilor de m\u00e2ncare.<\/p>\n

 <\/p>\n

Alte alimente care con\u021bin umami sunt:<\/p>\n

    \n
  • Sparanghelul alb \u0219i cel verde<\/li>\n
  • Porumbul<\/li>\n
  • Maz\u0103rea<\/li>\n
  • Usturoiul<\/li>\n
  • Cartofii<\/li>\n
  • Ceapa<\/li>\n<\/ul>\n

     <\/p>\n

    De asemenea, aroma intens\u0103 a umami ajut\u0103 la\u00a0reducerea cantit\u0103\u021bii de sare pe care o folosim la prepararea oric\u0103rui fel de m\u00e2ncare, cu p\u00e2n\u0103 la 20%.<\/strong>\u00a0Astfel, ne putem bucura de mese gustoase, \u00een timp ce avem grij\u0103 \u0219i de s\u0103n\u0103tate.<\/p>\n

     <\/p>\n

    \u00cen concluzie, umami este o modalitate foarte simpl\u0103 de a \u00eembun\u0103t\u0103\u021bi modul de preparare a m\u00e2nc\u0103rii \u0219i de a-i da un gust special, apetisant. Combin\u00e2nd diferite alimente ce con\u021bin umami pute\u021bi s\u0103 crea\u021bi o experien\u021b\u0103 gastronomic\u0103 cu care s\u0103-i surprinde\u021bi pe cei dragi, f\u0103r\u0103 s\u0103 fie nevoie de re\u021bete foarte sofisticate.<\/p>\n","protected":false},"excerpt":{"rendered":"

      C\u00e2nd ne g\u00e2ndim la gusturi diferite de m\u00e2ncare, cele care ne vor veni primele \u00een minte sunt: s\u0103rat, acru, amar \u0219i dulce. Dar, se pare c\u0103 exist\u0103 \u0219i un al cincilea gust, numit \u201eumami\u201d \u2013 \u201egustul savorii\u201d. Acesta a fost descoperit acum mai bine de 100 de ani de chimistul japonez Kikunae Ikeda, care […]<\/p>\n","protected":false},"author":19,"featured_media":19203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1122],"tags":[723,722,1096,716,779,1157,890],"class_list":{"0":"post-19202","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gatesc-gustos","8":"tag-chef-daniela-dan","9":"tag-daniela-dan","10":"tag-gust","11":"tag-sano-vita","12":"tag-sanovita","13":"tag-umami","14":"tag-vegan"},"yoast_head":"\nUmami \u2013 cel de-al 5-lea gust – Zi de zi mai bine - 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