"In 1957, Kuninaka found that 5′-guanylate has umami taste [3]. 5′-Guanylate is also a nucleotide which has phosphate residue. At neutral pH, 5′-guanylate is an anion. Later, it was found that 5′-guanylate is an umami component in shiitake mushroom....
Content of 5′-guanylate in a raw mushroom is rather low but is very high in dried mushroom. In the process of drying, cells of mushroom are broken and 5′-guanylate is produced by decomposition of ribonucleic acid by ribonuclease. Before cooking, the dried mushroom is soaked in water. The water should be cold because 5′-guanylate is decomposed into guanosine by nucleotidase at room temperature. In cooking, temperature of the water containing 5′-guanylate from the mushroom should be quickly increased to 60~70°C to produce 5′-guanylate further."
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