Synergistic effect of taste ①

It is known as umami or sweetness when two or more tastants with the same taste are mixed and become stronger than the strength of each taste.

“Synergistic effect of umami” A dilute mixture of sodium L-glutamate (MSG) and sodium 5´-inosinic acid (IMP) exhibits a remarkably strong synergistic effect.

Konbu (glutamic acid) and kezuribushi (inosinic acid) broth (1:1 mixing ratio) has 7.5 times the umami strength of glutamic acid alone.

Glutamic acid content

Inosinic acid content

dried sardines

dried bonito

true kelp

Tuna

broccoli

sardines

milk

Horse mackerel

cabbage

dried whitebait

Raw shiitake mushrooms

chicken meat

spinach

pork

tomato

beef

Glutamic acid and guanylic acid also have a synergistic effect on taste. (This is weaker than the synergistic effect of glutamic acid and inosinic acid.)

Guanylic acid

Dried shiitake mushrooms

seaweed

Enoki mushroom

during heating

dried tomato

I wrote a little difficult thing, but this characteristic is often used for dashi.

Japanese kombu (glutamic acid) + bonito (inosinic acid)

Western onion, carrot, celery (glutamic acid) + beef (inosinic acid)

Medium onion, ginger (glutamic acid) + chicken (inosinic acid)

In addition to hot pot dishes, even stir-fried vegetables with beef make use of the synergistic effect of taste.

From here on it's subjective.

From the above contents, it is how to use [Ajinomoto] (glutamic acid) that can be used for everyday cooking.

For example, when stir-frying bean sprouts, meat (inosinic acid) is contained, but glutamic acid is low, so [Ajinomoto] is added. (*Sprouts are low in glutamic acid)