{"id":801,"date":"2020-01-30T12:10:41","date_gmt":"2020-01-30T11:10:41","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=801"},"modified":"2020-05-23T13:57:43","modified_gmt":"2020-05-23T12:57:43","slug":"co-je-umami","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/co-je-umami\/","title":{"rendered":"\u010co je umami"},"content":{"rendered":"

Umami<\/a> je jedna z piatich z\u00e1kladn\u00fdch chut\u00ed. N\u00e1zov poch\u00e1dza z Japonska. Na popis tejto chuti by sa v sloven\u010dine dalo pou\u017ei\u0165 slovo m\u00e4sovos\u0165. Aj ke\u010f sa t\u00e1to chu\u0165 nesp\u00e1ja len s m\u00e4som. V angli\u010dtine sa na jej popis po\u017e\u00edva slovo savory<\/a>, ktor\u00e9 v sloven\u010dine nem\u00e1 priamy ekvivalent (teda okrem toho, \u017ee savory znamen\u00e1 aj saturejka). Toto slovo sa pou\u017e\u00edva na popis jed\u00e1l (napr\u00edklad pe\u010diva), ktor\u00e9 s\u00fa opakom svojho sladk\u00e9ho variantu. Teda napr\u00edklad m\u00e4sov\u00fd alebo cibu\u013eov\u00fd kol\u00e1\u010d by bol ozna\u010den\u00fd ako savory a napr\u00edklad slivkov\u00e9ho by bol ozna\u010den\u00fd ako sladk\u00fd.<\/p>\n

Niektor\u00fdch mo\u017eno prekvap\u00ed, \u017ee z\u00e1kladn\u00fdch chut\u00ed je p\u00e4\u0165. Zn\u00e1me chute s\u00fa sladk\u00e1, slan\u00e1, kysl\u00e1 a hork\u00e1. Tu ka\u017ed\u00fd vieme, \u010do sa m\u00e1 o\u010dak\u00e1va\u0165. Ale ako chut\u00ed umami<\/a>? Ako chu\u0165 je \u0165a\u017eko definovate\u013en\u00e1, je to sk\u00f4r pr\u00edjemn\u00fd pocit pri jeden\u00ed niektor\u00fdch jed\u00e1l. Nutkanie da\u0165 si \u010fal\u0161ie s\u00fasto a pokra\u010dova\u0165 v jeden\u00ed. Podporuje ostatn\u00e9 chute a rob\u00ed jedl\u00e1 chutnej\u0161\u00edmi.<\/p>\n

Umami a glutamany<\/h3>\n

Ale ke\u010f to nem\u00e1 chu\u0165, ako to, \u017ee je to chu\u0165? To je jednoduch\u00e9. Boli identifikovan\u00e9 receptory na jej rozpoznanie na jazyku a l\u00e1tky, ktor\u00e9 tieto receptory aktivuj\u00fa. Tieto l\u00e1tky s\u00fa dos\u0165 zn\u00e1me alebo mo\u017eno nesl\u00e1vne zn\u00e1me. S\u00fa to glutam\u00e1ni. A predt\u00fdm, ako sa mo\u017eno niektor\u00fdm z v\u00e1s rozh\u00faka alarm o ch\u00e9mii v potravin\u00e1ch, treba poveda\u0165, \u017ee v pr\u00edrode a v niektor\u00fdch jedl\u00e1ch\u00a0sa vyskytuj\u00fa v hojnom mno\u017estve a to \u00faplne prirodzene. Ve\u010f \u0165a\u017eko by si telo vyvinulo receptory na nie\u010do, \u010do sa v pr\u00edrode prirodzene nenach\u00e1dza (\u010do samozrejme neznamen\u00e1, \u017ee sa nedaj\u00fa vyvin\u00fa\u0165 aj “neprirodzen\u00e9” l\u00e1tky, ktor\u00e9 tieto receptory stimuluj\u00fa – vi\u010f umel\u00e9 sladidl\u00e1). A z pr\u00edrody boli glutam\u00e1ni aj prv\u00fd kr\u00e1t izolovan\u00e9. A to u\u017e v roku 1908 v Japonsku. Teda sa nejedn\u00e1 o nejak\u00fd nov\u00fd “v\u00fdmysel”.<\/p>\n

V roku 1908 profesor Kikunae Ikeda<\/a> izoloval glutam\u00e1t z chaluhy kombu, ktor\u00e1 sa pou\u017e\u00edva na varenie japonsk\u00e9ho v\u00fdvaru dashi. Glutam\u00e1t je ani\u00f3n aminokyseliny kyseliny glut\u00e1movej<\/a> a jej soli sa naz\u00fdvaj\u00fa glutam\u00e1ni. Napr\u00edklad zn\u00e1me stra\u0161idlo glutam\u00e1n sodn\u00fd<\/a>. Nesk\u00f4r v rokoch 1913 a 1957 nasledovn\u00edci izolovali l\u00e1tky IMP<\/a> a GMP<\/a> zo su\u0161en\u00fdch vlo\u010diek tuniaka Bonito<\/a> a h\u00fab shiitake. Tak ako glutam\u00e1ny, aj soli t\u00fdchto kysel\u00edn aktivuj\u00fa receptory chute umami.<\/p>\n

Umami a varenie<\/h3>\n

Povedzme si teda, ktor\u00e9 potraviny s\u00fa na umami bohat\u00e9. V\u00e4\u010d\u0161ie mno\u017estv\u00e1 l\u00e1tok aktivuj\u00facich umami sa nach\u00e1dzaj\u00fa vo fermentovan\u00fdch a \u00faden\u00fdch jedl\u00e1ch. Teda napr\u00edklad sal\u00e1my, \u0161unky, zrej\u00face a tvrd\u00e9 syry (napr\u00edklad parmez\u00e1n). Ale tie\u017e rybacia \u010di s\u00f3jov\u00e1 om\u00e1\u010dka alebo an\u010dovi\u010dky. \u010ealej huby, zo zeleniny hlavne paradajky, \u0161pen\u00e1t, zeler, p\u00f3r, \u010d\u00ednska kapusta. Spracovan\u00e9 pr\u00edsady ako extrakty z dro\u017edia alebo m\u00e4sa (v\u00fdvary, demiglace, buj\u00f3ny) s\u00fa bohat\u00fdm zdrojom umami.<\/p>\n

\u010co je najzauj\u00edmavej\u0161ie pre kuch\u00e1rov, je, \u017ee ke\u010f sa tieto l\u00e1tky (glutam\u00e1ni, IMP a GMP) – a teda pr\u00edsady, ktor\u00e9 ich obsahuj\u00fa – kombinuj\u00fa, ich \u00fa\u010dinok sa zn\u00e1sobuje. To si vn\u00edmav\u00ed \u013eudia minulosti uvedomili u\u017e d\u00e1vno, tak\u017ee sa tieto kombin\u00e1cie pou\u017e\u00edvaj\u00fa pri varen\u00ed r\u00f4znych tradi\u010dn\u00fdch jed\u00e1l. \u010ci u\u017e spom\u00ednan\u00e9ho v\u00fdvaru dashi alebo napr\u00edklad pizze – paradajky, \u0161unka, syr, an\u010dovi\u010dky. U n\u00e1s sa do kuracieho alebo hov\u00e4dzieho v\u00fdvaru tie\u017e prid\u00e1va napr\u00edklad zeler alebo aj p\u00f3r. A vcelku \u010dast\u00e9 pou\u017e\u00edvanie paradajkov\u00e9ho pretlaku v r\u00f4znych om\u00e1\u010dkach m\u00e1 rovnak\u00fd d\u00f4vod.<\/p>\n

Zauj\u00edmavos\u0165 na z\u00e1ver<\/h3>\n

Mo\u017eno niekoho napadne ot\u00e1zka, kde na jazyku sa nach\u00e1dza oblas\u0165, kde t\u00fato chu\u0165 umami c\u00edtime. Ke\u010f si spomeniete,\u00a0v r\u00f4znych detsk\u00fdch knih\u00e1ch a u\u010debniciach boli pekn\u00e9 kresby<\/a>, zn\u00e1zor\u0148uj\u00face, \u017ee na \u0161pi\u010dke jazyka c\u00edtime t\u00fa chu\u0165, po stran\u00e1ch zase in\u00fa. Pod\u013ea viacer\u00fdch v\u00fdskumov<\/a> (v roku 2006 a 1974) s\u00fa receptory na v\u0161etky chute rozmiestnen\u00e9 viac menej rovnomerne po celom jazyku. Tak\u017ee striktn\u00e9 delenie jazyka na oblasti neplat\u00ed. A vlastne nikdy neplatilo. T\u00e1to mapa je len nepr\u00e1vne interpretovanie v\u00fdskumu z prelomu 19. a 20. storo\u010dia. Je sice mo\u017en\u00e9, \u017ee niektor\u00e9 oblasti m\u00f4\u017eu by\u0165 citlivej\u0161ie na niektor\u00e9 chute. V zmysle, \u017ee dan\u00fa chu\u0165 detekuj\u00fa sk\u00f4r. Nie, \u017ee ju ostatn\u00e9 nedetekuj\u00fa. A dokonca m\u00f4\u017eu by\u0165 rozdiely v tom ako jednotliv\u00e9 chute vn\u00edmaj\u00fa mu\u017ei a \u017eeny.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Umami je jedna z piatich z\u00e1kladn\u00fdch chut\u00ed. N\u00e1zov poch\u00e1dza z Japonska. Na popis tejto chuti by sa v sloven\u010dine dalo pou\u017ei\u0165 slovo m\u00e4sovos\u0165. Aj ke\u010f sa t\u00e1to chu\u0165 nesp\u00e1ja len s m\u00e4som. V angli\u010dtine sa na jej popis po\u017e\u00edva slovo savory, ktor\u00e9 v sloven\u010dine nem\u00e1 priamy ekvivalent (teda okrem toho, \u017ee savory znamen\u00e1 aj saturejka). Toto slovo sa pou\u017e\u00edva na popis jed\u00e1l (napr\u00edklad pe\u010diva), ktor\u00e9 s\u00fa opakom svojho sladk\u00e9ho variantu. Teda napr\u00edklad m\u00e4sov\u00fd alebo cibu\u013eov\u00fd\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[142,141],"tags":[],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/801"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=801"}],"version-history":[{"count":12,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/801\/revisions"}],"predecessor-version":[{"id":1071,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/801\/revisions\/1071"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}