HNV Baits Umami Soluble Hookbaits Hookbait Boilie 24mm 165gr

It contains no artificial flavorings or colorings. It is also not full of spices. The goal in its creation was for it to be not 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 to the boilie that naturally contain a large amount 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 flavor compound 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 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 “sea” flavor, and what's more, all taste buds on the entire surface of the tongue can perceive it. Umami is felt longer than other basic tastes.

The brain infers from tastes whether food is necessary for the body. From sweetness, it infers that the fruit is ripe, edible, and contains sugar (simple carbohydrates), 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 “toxic salt”) is not accepted by 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 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, nor does it require energy to be utilized; as soon as it enters the stomach, it can be delegated to perform its appropriate task. It plays an important role in the removal of harmful nitrogen found in the body. It does not provide a full feeling, increases salivation, helps activate taste receptors, enhances the taste of food, and stimulates hunger.

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Package contents: 1pc HNV Baits Umami Soluble Hookbaits Hookbait Boilie 24mm 165gr.