Ekstrak ragi kalebu isi sel ragi tanpa tembok sel ; [3] digunakake minangka aditif panganan utawa rasa rasa, utawa minangka nutrisi kanggo media budaya bakteri . Iki asring digunakake kanggo nggawe rasa gurih lan sensasi rasa umami, [4] lan bisa ditemokake ing macem-macem panganan rangkep, [5] kalebu panganan beku, krupuk, panganan cemilan, kuah, stok lan liya-liyane. Dheweke sugih karo vitamin B (nanging ora B12 ), lan utamane penting kanggo vegan lan vegetarian . Ekstrak ragi lan panganan sing difermentasi ngemot asam glutamat (glutamat gratis), asam amino sing nambah rasa umami. Asam glutamat ditemokake ing daging, keju, jamur (jamur), lan sayuran - kayata brokoli, lan tomat. [6] [7] Ekstrak ragi ing bentuk cair bisa dikeringake dadi tempel ringan utawa bubuk garing (nanging iki ora padha karo ragi nutrisi ).

Ekstrak ragi minangka bahan umum ing sup sing disiapake kanthi komersial (kaleng, beku, utawa wajan). [1] [2] Iki minangka panambah rasa kayata monosodium glutamate (MSG).

[8]

Proses nggawe ekstrak ragi ditemokake ing abad kaping 19 dening Justus von Liebig . [9] Sel ragi dipanasake nganti pecah, banjur enzim pencernaan sel dhewe mecah protein dadi senyawa sing luwih gampang ( asam amino lan peptida ), sawijining proses sing diarani autolisis . [10] Tembok sel sing ora larut banjur dipisahake karo sentrifuge, saring, lan biasane pepe dikeringake . [11]

Referensi

besut
  1. "Handcrafted chicken soup doesn't happen in 30 minutes, but it can take less work than you might think". National Post. 17 April 2017. Dibukak ing 27 September 2018.
  2. "Campbell Rethinks Its Soup Recipe as Consumer Tastes Change". The New York Times. 10 November 2015. Dibukak ing 27 September 2018.
  3. Umami: Unlocking the Secrets of the Fifth Taste. Arts and Traditions of the Table: Perspe. Columbia University Press. 2014. kc. 172. ISBN 978-0-231-16890-8. Dibukak ing 27 September 2018.
  4. Baines, D.; Seal, R. (2012). Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. kc. 296. ISBN 978-0-85709-572-5. Dibukak ing 27 September 2018.
  5. Costello, Rose (21 March 2013). "Do you really know what exactly is in your frozen chips?". The Irish Times. Dibukak ing 27 September 2018.
  6. "Your guide to glutamate (+vegan queso salsa dip)". WhyFoodWorks (ing basa Inggris Amérika Sarékat). Diarsip saka sing asli ing 2020-07-09. Dibukak ing 2016-04-15.
  7. Renton, Alex (2005-07-10). "If MSG is so bad for you, why doesn't everyone in Asia have a headache?". The Guardian (ing basa Inggris). Dibukak ing 2018-04-06.
  8. Bond, Owen. "Benefits of Yeast Extract". Livestrong.com (ing basa Inggris Amérika Sarékat). Dibukak ing 2018-04-04.
  9. https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8922483/Marmite-profile-of-a-yeast-based-spread.html
  10. "Here's how food companies sneak MSG into foods". Business Insider. Dibukak ing 2018-04-05.
  11. George A. Burdock, Encyclopedia of Food and Color Additives 3:2972, CRC Press, 1997, ISBN 0849394147