Description
Concentrates protein‑rich stock by simmering to evaporate water and intensify umami.
Technical
Simmering a stock at 95–100 °C drives water evaporation, concentrating amino acids, nucleotides (glutamate, inosinate, guanylate) and soluble sugars. The increase in these umami‑active compounds follows the reduction factor, while temperatures above ~120 °C trigger Maillard reactions that add nutty notes but can introduce bitterness. Controlled reduction preserves volatile aromatics and balances flavor intensity.
Science
Primary Reaction
evaporation‑driven concentration of amino acids and nucleotides (with optional Maillard browning at higher temps)
Sensory Profile
Aroma ()
rich umamisavorysubtle nuttymeatycaramelizedearthyherbal
Origin & History
Civilization