1908, Professor Ikeda Miaoju separated glutamic acid from kelp by water extraction and crystallization, and named its taste umami. He noticed that the fish soup of fish fillets and kelp had a special taste, but at that time he did not make any scientific description of this taste, which was completely different from sweet, salty, sour and bitter.
In order to prove that this delicious taste is produced by ionized glutamic acid, Professor Ikeda studied many taste characteristics of glutamic acid, including calcium, potassium, ammonium and magnesium glutamic acid. Except for the metallic taste produced by some other minerals, all salts will form this delicious taste. Among these salts, sodium glutamate has the best solubility, the best taste and easy crystallization.
Professor Ikeda named this product as sodium glutamate and applied for a patent for the production of monosodium glutamate. 1909, Suzuki Brothers began commercial production of monosodium glutamate with the name of Su Wei (Japanese: Su Wei), which means "the essence of taste" in Japanese. This is the first time in the world to produce sodium glutamate.
19 13 years ago, Arataro Xiaoyu, a disciple of Professor Ikeda, discovered that there was another delicious substance "nucleotide IMP" in Chai Fish Slices. 1957, Zhong discovered that the "nucleotide GMP" contained in shiitake mushrooms also produced a delicate taste.
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The US Food and Drug Administration classifies monosodium glutamate as "GRAS", while the EU regards it as a food additive. The HS code of MSG is 29224220, and the E code is E62 1. Glutamate of monosodium glutamate has the same taste as glutamate from other food sources. They are the same in chemical properties.
Manufacturers in the food industry sell and use monosodium glutamate as a flavor enhancer, because it can balance, harmonize and enrich the overall feeling of other tastes. Japan? Sodium glutamate is widely used in Korean and China foods. The same substance can also be obtained by cooking bonito (fish fillet), chicken, pork, beef and other protein or dried mushrooms, Tricholoma matsutake and other mushrooms.
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