[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.adrien.sk\/sladky-ako-cukor\/#Article","mainEntityOfPage":"https:\/\/www.adrien.sk\/sladky-ako-cukor\/","headline":"SLADK\u00dd\u2026. AKO CUKOR","name":"SLADK\u00dd\u2026. AKO CUKOR","description":"Jaggery \u00a0 Asi najzn\u00e1mej\u0161im a najroz\u0161\u00edrenej\u0161\u00edm cukrom je cukor \u201ejaggery\u201c. Je to tradi\u010dn\u00e9 sladidlo pripravovan\u00e9 z cukrovej trstiny alebo palmovej \u0161\u0165avy, bez oddelenia melasy. Je roz\u0161\u00edren\u00e9 v \u00c1zii, Afrike a niektor\u00fdch \u0161t\u00e1toch ju\u017enej Ameriky. \u00a0 V\u010faka vy\u0161\u0161iemu obsahu melasy a sp\u00f4sobu pr\u00edpravy v \u0148om zost\u00e1vaj\u00fa zachovan\u00e9 vitam\u00edny a miner\u00e1ly. Obsahuje a\u017e 50% sachar\u00f3zy, 20% inertn\u00fdch cukrov a m\u00e1 a\u017e 20% … ","datePublished":"2018-02-11","dateModified":"2018-02-11","author":{"@type":"Person","@id":"https:\/\/www.adrien.sk\/author\/devene\/#Person","name":"devene","url":"https:\/\/www.adrien.sk\/author\/devene\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/89f417dfbb336d235b856435ef935ffa51c2f646edc1f5c4e6fccf32a9c88173?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/89f417dfbb336d235b856435ef935ffa51c2f646edc1f5c4e6fccf32a9c88173?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"adrien.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.adrien.sk\/wp-content\/uploads\/img_a286660_w16573_t1523452903.jpg","url":"https:\/\/www.adrien.sk\/wp-content\/uploads\/img_a286660_w16573_t1523452903.jpg","height":0,"width":0},"url":"https:\/\/www.adrien.sk\/sladky-ako-cukor\/","wordCount":350,"articleBody":"Jaggery\u00a0Asi najzn\u00e1mej\u0161im a najroz\u0161\u00edrenej\u0161\u00edm cukrom je cukor \u201ejaggery\u201c. Je to tradi\u010dn\u00e9 sladidlo pripravovan\u00e9 z cukrovej trstiny alebo palmovej \u0161\u0165avy, bez oddelenia melasy. Je roz\u0161\u00edren\u00e9 v \u00c1zii, Afrike a niektor\u00fdch \u0161t\u00e1toch ju\u017enej Ameriky.\u00a0V\u010faka vy\u0161\u0161iemu obsahu melasy a sp\u00f4sobu pr\u00edpravy v \u0148om zost\u00e1vaj\u00fa zachovan\u00e9 vitam\u00edny a miner\u00e1ly. Obsahuje a\u017e 50% sachar\u00f3zy, 20% inertn\u00fdch cukrov a m\u00e1 a\u017e 20% vlhkos\u0165. Farba b\u00fdva zlat\u00e1 a\u017e tmavohned\u00e1 a cukor m\u00e1 pr\u00edjemn\u00fa karamelov\u00fa chu\u0165. V Braz\u00edlii ho n\u00e1jdete pod n\u00e1zvom \u201erapadura\u201c, v Columbii je to \u201epanela\u201c, na Filip\u00ednach \u201epakombuk\u201c a napr\u00edklad v Mjanmarsku \u201ehtanyet\u201c.\u00a0Ag\u00e1vov\u00fd sirup\u00a0V \u0161t\u00e1toch ju\u017enej Ameriky m\u00f4\u017eete tie\u017e natrafi\u0165 na ag\u00e1vov\u00fd sirup. Aby sa vyrobil sirup z ag\u00e1vy modrej a ag\u00e1vy americkej musia sa rastliny pestova\u0165 7 a\u017e 14 rokov. \u0160\u0165ava z listov a stonky sa potom filtruje, extrahuje a n\u00e1sledne zahrieva za vzniku hust\u00e9ho sirupu podobn\u00e9mu javorov\u00e9mu.\u00a0Je asi 1,4 a\u017e 1,6 kr\u00e1t slad\u0161\u00ed ne\u017e oby\u010dajn\u00fd cukor preto sa \u013eahko nahr\u00e1dza v receptoch. Farba aj chu\u0165 sirupu z\u00e1vis\u00ed vo ve\u013ekej miere od sp\u00f4sobu spracovania aj pou\u017eit\u00fdch vstupn\u00fdch surov\u00edn.\u00a0Pekmez\u00a0Pekmez je melasovit\u00fd hust\u00fd sirup, ktor\u00fd je mo\u017en\u00fd uvari\u0165 z ak\u00e9hoko\u013evek sladk\u00e9ho nie ve\u013emi du\u017einat\u00e9ho ovocia. Sp\u00f4sob pr\u00edpravy je jednoduch\u00fd: ovocie sa od\u0161\u0165av\u00ed, pr\u00edpadne zomelie a vytla\u010d\u00ed sa z neho \u0161\u0165ava, ktor\u00e1 sa n\u00e1sledne zahus\u0165uje varom.\u00a0\u00a0Napr\u00edklad v Turecku sa var\u00ed z cukrovej repy, f\u00edg, moru\u0161e alebo plodov borievok, na Balk\u00e1ne m\u00e1 sirup takmer konzistenciu lekv\u00e1ru nako\u013eko sa pripravuje zo sliviek a v arabskej kuchyni je tradi\u010dnou surovinou hrozno alebo gran\u00e1tov\u00e9 jablk\u00e1.\u00a0Luo-han-guo \u00a0Sirup z tohto ovocia je u\u017e stovky rokov tradi\u010dn\u00fdm sladidlom v \u010c\u00edne. P\u00f4vodn\u00e9 div\u00e1 lianovit\u00e1 rastlina z \u010delade tekvicovit\u00fdch bola rokmi zu\u0161\u013eachten\u00e1 a poskytuje ovocie, z ktor\u00e9ho sa vyr\u00e1ba sirup 150 a\u017e 200 n\u00e1sobne slad\u0161\u00ed ne\u017e klasick\u00fd biely cukor.\u00a0                                                                                                                                                                                                                                                                                                                                                                                        4.4\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"SLADK\u00dd\u2026. AKO CUKOR","item":"https:\/\/www.adrien.sk\/sladky-ako-cukor\/#breadcrumbitem"}]}]