{"id":655,"date":"2010-10-06T10:38:08","date_gmt":"2010-10-06T08:38:08","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/06\/143\/"},"modified":"2025-02-07T15:11:34","modified_gmt":"2025-02-07T14:11:34","slug":"143","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/143\/","title":{"rendered":"Ko\u0159en\u00ed a jin\u00e9 pochutiny, aneb aby j\u00eddlo von\u011blo i chutnalo"},"content":{"rendered":"<p><span style=\"color: #003399\">O ko\u0159en\u00ed, jeho druz\u00edch, \u00fa\u010dinc\u00edch, skladov\u00e1n\u00ed a pou\u017eit\u00ed a o dal\u0161\u00edch pochutin\u00e1ch. <\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/koreni.jpg\" alt=\"koreni\" width=\"160\" height=\"201\" \/>Pochutiny<\/strong><\/p>\n<p>Pochutiny jsou po\u017eivatiny, kter\u00e9 zv\u00fdraz\u0148uj\u00ed chu\u0165, v\u016fni \u010di barvu j\u00eddel, nemaj\u00ed v\u0161ak v\u011bt\u0161inou velkou nutri\u010dn\u00ed hodnotu. K pochutin\u00e1m pat\u0159\u00ed ko\u0159en\u00ed, jedl\u00e9 houby, n\u011bkter\u00e9 pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 pochutiny jako ho\u0159\u010dice, ke\u010dup, ocet, pol\u00e9vkov\u00e9 ko\u0159en\u00ed, ale tak\u00e9 k\u00e1va, kakao, \u010daj a dal\u0161\u00ed.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Ko\u0159en\u00ed<\/strong><\/p>\n<p>Pod pojem ko\u0159en\u00ed \u0159ad\u00edme jak\u00e9koli \u010d\u00e1sti su\u0161en\u00fdch nebo \u010derstv\u00fdch (tzv. zelen\u00e9 ko\u0159en\u00ed) jedl\u00fdch aromatick\u00fdch rostlin. Mohou se vyu\u017e\u00edt ko\u0159eny a oddenky (z\u00e1zvor, kurkuma, \u017een\u0161en), k\u016fra (sko\u0159ice), listy (vav\u0159\u00edn \u010dili bobkov\u00fd list, bazalka, m\u00e1ta), kv\u011bty (h\u0159eb\u00ed\u010dek, \u0161afr\u00e1n) i plody (km\u00edn, pep\u0159, nov\u00e9 ko\u0159en\u00ed, vanilka, kardamom, bady\u00e1n, mu\u0161k\u00e1t, koriandr). Tyto dom\u00e1c\u00ed \u010di cizokrajn\u00e9 rostliny obsahuj\u00ed \u00e9terick\u00e9 oleje, silice a dal\u0161\u00ed l\u00e1tky, kter\u00e9 dod\u00e1vaj\u00ed j\u00eddl\u016fm specifickou chu\u0165, v\u016fni a n\u011bkdy i barvu (kari, sladk\u00e1 paprika).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Nejzn\u00e1m\u011bj\u0161\u00ed druhy ko\u0159en\u00ed podle botanick\u00e9 p\u0159\u00edslu\u0161nosti:<\/strong><\/p>\n<ul>\n<li>mi\u0159\u00edkovit\u00e9: km\u00edn, kopr, fenykl, libe\u010dek, koriandr, an\u00fdz<\/li>\n<li>hluchavkovit\u00e9: bazalka, dobromysl (oreg\u00e1no), tymi\u00e1n, major\u00e1nka, m\u00e1ta, rozmar\u00fdn, saturejka, medu\u0148ka, \u0161alv\u011bj, levandule<\/li>\n<li>z\u00e1zvorovit\u00e9: z\u00e1zvor, kurkuma, kardamom<\/li>\n<li>lilkovit\u00e9: paprika, kayensk\u00fd pep\u0159, chilli (\u010dili), mandragora<\/li>\n<li>pep\u0159ovn\u00edkov\u00e9: pep\u0159ovn\u00edk \u010dern\u00fd \u2013 \u010dern\u00fd, b\u00edl\u00fd a zelen\u00fd pep\u0159 poch\u00e1zej\u00ed z jednoho druhu rostliny, pouze jsou jinak zral\u00e9 a jinak zpracovan\u00e9<\/li>\n<li>myrtovit\u00e9: nov\u00e9 ko\u0159en\u00ed, h\u0159eb\u00ed\u010dek<\/li>\n<li>mu\u0161k\u00e1tovn\u00edkovit\u00e9: mu\u0161k\u00e1tov\u00fd kv\u011bt, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek<\/li>\n<li>vav\u0159\u00ednovit\u00e9: sko\u0159ice, vav\u0159\u00edn (bobkov\u00fd list)<\/li>\n<li>orchidejovit\u00e9: vanilka<\/li>\n<li>bady\u00e1n\u00edkovit\u00e9: bady\u00e1n<\/li>\n<li>aralkovit\u00e9: \u017een\u0161en<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Nejzn\u00e1m\u011bj\u0161\u00ed ko\u0159en\u00edc\u00ed sm\u011bsi<\/strong><\/p>\n<ul>\n<li>curry (kari) &#8211; obsahuje a\u017e 36 druh\u016f ko\u0159en\u00ed: koriandr, kurkuma, pep\u0159, kardamom, fenykl, paprika, ho\u0159\u010dice, z\u00e1zvor, km\u00edn, d\u00e1le nap\u0159. mu\u0161k\u00e1t, h\u0159eb\u00ed\u010dek, an\u00fdz, chilli, \u010desnek a dal\u0161\u00ed<\/li>\n<li>provens\u00e1lsk\u00e9 ko\u0159en\u00ed je sm\u011bs ko\u0159en\u00ed hluchavkovit\u00fdch rostlin<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>\u00da\u010dinky a v\u00fdznam ko\u0159en\u00ed<\/strong><\/p>\n<ul>\n<li>zlep\u0161uje chu\u0165 k j\u00eddlu<\/li>\n<li>zlep\u0161uje tr\u00e1ven\u00ed t\u00edm, \u017ee zvy\u0161uje sekreci tr\u00e1vic\u00edch \u0161\u0165\u00e1v<\/li>\n<li>n\u011bkter\u00e9 druhy p\u016fsob\u00ed proti nad\u00fdm\u00e1n\u00ed, nap\u0159. fenykl, km\u00edn, an\u00fdz, kopr, m\u00e1ta<\/li>\n<li>n\u011bkter\u00e9 druhy maj\u00ed dr\u00e1\u017ediv\u00e9 \u00fa\u010dinky, nap\u0159. p\u00e1liv\u00e1 paprika, chilli<\/li>\n<li>zelen\u00e9 ko\u0159en\u00ed \u2013 nap\u0159. na\u0165 petr\u017eele a celeru, kopr, pa\u017eitka \u2013 obsahuje vitamin C, proto se d\u00e1v\u00e1 a\u017e do ji\u017e tepeln\u011b opracovan\u00fdch pokrm\u016f, aby se vitamin C nezni\u010dil<\/li>\n<li>prakticky u v\u0161ech druh\u016f existuje mo\u017enost vyvol\u00e1n\u00ed alergick\u00e9 reakce<\/li>\n<li>ostr\u00e9, p\u00e1liv\u00e9 a siln\u011b aromatick\u00e9 druhy ko\u0159en\u00ed, nap\u0159. chilli, feferonky, curry (kari), p\u00e1liv\u00e1 paprika, r\u016fzn\u00e9 sm\u011bsi thajsk\u00e9ho, \u010d\u00ednsk\u00e9ho, indick\u00e9ho a indon\u00e9sk\u00e9ho ko\u0159en\u00ed nejsou vhodn\u00e9 pro d\u011bti, koj\u00edc\u00ed \u017eeny a osoby s nemocemi tr\u00e1vic\u00edho traktu, jako jsou \u017ealude\u010dn\u00ed v\u0159edy<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Jak spr\u00e1vn\u011b skladovat ko\u0159en\u00ed?<\/strong><\/p>\n<p>Ko\u0159en\u00ed by se m\u011blo skladovat v suchu a chladnu v uzav\u00edrateln\u00fdch sklen\u011bn\u00fdch, porcel\u00e1nov\u00fdch \u010di keramick\u00fdch n\u00e1dob\u00e1ch. Nem\u011bli bychom jej skladovat p\u0159\u00edli\u0161 dlouho, nebo\u0165 p\u0159i dlouh\u00e9m a nevhodn\u00e9m skladov\u00e1n\u00ed ko\u0159en\u00ed ztr\u00e1c\u00ed na kvalit\u011b a nav\u00edc hroz\u00ed rozvoj <a href=\"https:\/\/viscojis.cz\/teens\/70\/\" target=\"_blank\" rel=\"noopener noreferrer\">potravinov\u00fdch pl\u00edsn\u00ed<\/a>, kter\u00e9 mohou v ko\u0159en\u00ed za\u010d\u00edt produkovat pl\u00eds\u0148ov\u00e9 jedy.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak spr\u00e1vn\u011b pou\u017e\u00edvat ko\u0159en\u00ed?<\/strong><\/p>\n<p>Z hygienick\u00fdch d\u016fvod\u016f by se m\u011blo su\u0161en\u00e9 ko\u0159en\u00ed v p\u0159ipravovan\u00e9m pokrmu pova\u0159it minim\u00e1ln\u011b 20 minut, \u010d\u00edm\u017e se zahub\u00ed p\u0159\u00edpadn\u00e9 \u0161kodliv\u00e9 mikroorganizmy. P\u0159i dlouhodob\u00e9m va\u0159en\u00ed ko\u0159en\u00ed ztr\u00e1c\u00ed chu\u0165 a ho\u0159kne. Tzv. \u201ezelen\u00e9 ko\u0159en\u00ed\u201c by se naopak m\u011blo pouze dob\u0159e proprat, ale ji\u017e neva\u0159it. D\u00e1v\u00e1me mu p\u0159ednost p\u0159ed su\u0161en\u00fdm ko\u0159en\u00edm zejm\u00e9na p\u0159i va\u0159en\u00ed pro d\u011bti. Mno\u017estv\u00ed ko\u0159en\u00ed je d\u00e1no smyslov\u00fdmi po\u017eadavky str\u00e1vn\u00edk\u016f, i zde plat\u00ed zn\u00e1m\u00e9 \u201ep\u0159im\u011b\u0159en\u011b, p\u0159im\u011b\u0159en\u011b&#8230;\u201c. Je l\u00e9pe oko\u0159enit trochu m\u00e9n\u011b ne\u017e v\u00edce.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Dal\u0161\u00ed zn\u00e1m\u00e9 pochutiny:<\/strong><\/p>\n<p><em><strong>Jedl\u00e9 houby<\/strong><\/em><\/p>\n<p>Houby obsahuj\u00ed asi 90 % vody, do 2 % b\u00edlkovin a minimum jin\u00fdch l\u00e1tek. D\u00edky obsahu <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span>, zejm\u00e9na chitinu, jsou t\u011b\u017ece straviteln\u00e9. Jsou obl\u00edben\u00e9 pro sv\u00e9 smyslov\u00e9 vlastnosti, nebo\u0165 zlep\u0161uj\u00ed chu\u0165 a v\u016fni pokrm\u016f.<\/p>\n<p><em><strong>Ho\u0159\u010dice<\/strong><\/em><\/p>\n<p>Ho\u0159\u010dice pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm pochutin\u00e1m, jedn\u00e1 se o zkva\u0161enou sm\u011bs mlet\u00fdch ho\u0159\u010di\u010dn\u00fdch sem\u00ednek, octa, soli, ko\u0159en\u00ed a vody. Nej\u010dast\u011bj\u0161\u00ed dva druhy jsou ho\u0159\u010dice plnotu\u010dn\u00e1, vyr\u00e1b\u011bn\u00e1 z jemn\u011b mlet\u00e9 a m\u00e9n\u011b pal\u010div\u00e9 ho\u0159\u010dice b\u00edl\u00e9, a ho\u0159\u010dice krem\u017esk\u00e1, obsahuj\u00edc\u00ed ho\u0159\u010dici \u010dernou a cukr pro pal\u010div\u011b nasl\u00e1dlou chu\u0165. Ho\u0159\u010dice je pom\u011brn\u011b tu\u010dn\u00e1, nebo\u0165 ho\u0159\u010di\u010dn\u00e1 sem\u00ednka obsahuj\u00ed a\u017e 35 % oleje. D\u00edky tomu m\u00e1 ho\u0159\u010dice tendenci \u017eluknout p\u0159i skladov\u00e1n\u00ed p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch. Plnotu\u010dn\u00e1 ho\u0159\u010dice v\u011bt\u0161inou obsahuje nav\u00edc konzerva\u010dn\u00ed l\u00e1tky a um\u011bl\u00e1 barviva.<\/p>\n<p><em><strong>Ke\u010dup<\/strong><\/em><\/p>\n<p>Ke\u010dup se vyr\u00e1b\u00ed z rajsk\u00e9ho protlaku, co\u017e je zahu\u0161t\u011bn\u00e1 rajsk\u00e1 \u0161\u0165\u00e1va, a dal\u0161\u00edch surovin, jako jsou cukr, ocet, s\u016fl, n\u011bkdy \u010desnek, cibule, olej, ko\u0159en\u00ed, bylinky. Ke\u010dup m\u016f\u017ee, ale nemus\u00ed, obsahovat \u0161kroby pro lep\u0161\u00ed <span class='tooltipsall tooltipsincontent classtoolTips180'>konzistenci<\/span> a konzerva\u010dn\u00ed l\u00e1tky pro prodlou\u017een\u00ed trvanlivosti. Nejzn\u00e1m\u011bj\u0161\u00ed je ke\u010dup sladk\u00fd a ostr\u00fd.<\/p>\n<p><em><strong>Ocet<\/strong><\/em><\/p>\n<p>Ocet se vyr\u00e1b\u00ed octov\u00fdm kva\u0161en\u00edm <span class='tooltipsall tooltipsincontent classtoolTips283'>alkoholu<\/span>, prod\u00e1v\u00e1 se nej\u010dast\u011bji jako 8% roztok kyseliny octov\u00e9. Pou\u017e\u00edv\u00e1 se k okyselen\u00ed pokrm\u016f, do sal\u00e1tov\u00fdch z\u00e1livek apod. Pro svou agresivnost nen\u00ed p\u0159\u00edli\u0161 vhodn\u00fd pro v\u00fd\u017eivu d\u011bt\u00ed a pro osoby s nemocemi tr\u00e1vic\u00edho traktu.<\/p>\n<p><strong>Pol\u00e9vkov\u00e9 ko\u0159en\u00ed<\/strong><\/p>\n<p>Jedn\u00e1 se o v\u00fdrobky \u017eivo\u010di\u0161n\u00e9ho i rostlinn\u00e9ho p\u016fvodu, kter\u00e9 slou\u017e\u00ed hlavn\u011b k dochucov\u00e1n\u00ed pol\u00e9vek, om\u00e1\u010dek apod. Obsahuj\u00ed b\u00edlkoviny a aromatick\u00e9 l\u00e1tky. Zn\u00e1m\u00e9 je nap\u0159. pol\u00e9vkov\u00e9 ko\u0159en\u00ed Vitana \u010di <span class='tooltipsall tooltipsincontent classtoolTips209'>Worchester<\/span>.<\/p>\n<p>O <strong><em>k\u00e1v\u011b, kakau a \u010daji<\/em><\/strong> se m\u016f\u017eete do\u010d\u00edst v samostatn\u00fdch \u010dl\u00e1nc\u00edch <a href=\"https:\/\/viscojis.cz\/teens\/101\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, <a href=\"https:\/\/viscojis.cz\/teens\/104\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde <\/a>a <a href=\"https:\/\/viscojis.cz\/teens\/71\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Fuchs, M., Alergie \u010d\u00edh\u00e1 v j\u00eddle a pit\u00ed, Nakladatelstv\u00ed Ad\u00e9la, 2007, s. 210<\/em><\/span><br \/><span><em>Kotul\u00e1n, J. a kol., Preventivn\u00ed l\u00e9ka\u0159stv\u00ed I., LFMU Brno, 1993, s. 140-141<\/em><\/span><br \/><span><em>N\u011bkolik slov o ko\u0159en\u00ed. V\u00fd\u017eiva a potraviny, 2000\/1 (55), s. 16<\/em><\/span><br \/><span><em>\u0160tr\u00e9bl, J., Ko\u0159en\u00ed nad zlato, I. \u010d\u00e1st, V\u00fd\u017eiva a potraviny, 2000\/3 (55), s. 39-41<\/em><\/span><br \/><span><em>\u0160tr\u00e9bl, J., Ko\u0159en\u00ed nad zlato, II. \u010d\u00e1st, V\u00fd\u017eiva a potraviny, 2000\/5 (55), s. 78-79<\/em><\/span><br \/><span><em>Ber\u00e1nkov\u00e1, J., <a href=\"http:\/\/www.bezpecnostpotravin.cz\/%5CIndex.aspx?ch=13&amp;typ=1&amp;val=103377&amp;ids=0\" target=\"_blank\" rel=\"noopener noreferrer\">Ho\u0159\u010dice a ke\u010dupy \u2013 bezpe\u010dn\u00e9 skladov\u00e1n\u00ed<\/a>, Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin, 2010.<\/em><\/span><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips180','Konzistence = soudr\u017enost, pevnost, hutnost.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips209','Tekut\u00e9 ochucovadlo k dochucen\u00ed om\u00e1\u010dek, masa, ryb, zv\u011b\u0159iny, sal\u00e1t\u016f, majon\u00e9z apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips219','Vl\u00e1knina jsou sou\u010d\u00e1sti rostlinn\u00fdch potravin, kter\u00e9 na\u0161e t\u011blo nedok\u00e1\u017ee rozlo\u017eit. \u010c\u00e1st vl\u00e1kniny \u0159ad\u00edme mezi sacharidy, \u010d\u00e1st je tvo\u0159ena jin\u00fdmi chemick\u00fdmi slou\u010deninami. Vl\u00e1knina m\u00e1 \u0159adu prosp\u011b\u0161n\u00fdch vlastnost\u00ed \u2013 pom\u00e1h\u00e1 formov\u00e1n\u00ed stolice a pravideln\u00e9mu vyprazd\u0148ov\u00e1n\u00ed, v\u00e1\u017ee na sebe vodu a n\u011bkter\u00e9 l\u00e1tky z\u00a0potravy, nap\u0159\u00edklad cholesterol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips301','Chitin se vyskytuje nap\u0159\u00edklad v houb\u00e1ch.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O ko\u0159en\u00ed, jeho druz\u00edch, \u00fa\u010dinc\u00edch, skladov\u00e1n\u00ed a pou\u017eit\u00ed a o dal\u0161\u00edch pochutin\u00e1ch. <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[111],"tags":[],"class_list":["post-655","post","type-post","status-publish","format-standard","hentry","category-sl-koeni-a-pochutiny"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=655"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/655\/revisions"}],"predecessor-version":[{"id":1574,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/655\/revisions\/1574"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}