{"id":1052,"date":"2022-08-02T11:07:15","date_gmt":"2022-08-02T09:07:15","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=1052"},"modified":"2022-08-02T11:07:16","modified_gmt":"2022-08-02T09:07:16","slug":"bod-zakoureni-k-cemu-slouzi-a-jak-s-nim-pracovat","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=1052","title":{"rendered":"Bod zakou\u0159en\u00ed \u2013 k \u010demu slou\u017e\u00ed a jak s n\u00edm pracovat"},"content":{"rendered":"\n<p><strong>Co je bod zakou\u0159en\u00ed?<\/strong><\/p>\n\n\n\n<p>Bod zakou\u0159en\u00ed je jednou z\u00a0charakteristik olej\u016f souvisej\u00edc\u00edch s\u00a0jejich tepelnou stabilitou. Vyjad\u0159uje u postupn\u011b zah\u0159\u00edvan\u00e9ho oleje teplotu, p\u0159i kter\u00e9 se za\u010dne objevovat okem post\u0159ehnuteln\u00fd d\u00fdm.\u00a0<a href=\"https:\/\/www.svetplodu.cz\/clanek\/53\/zdrave-oleje\/\">N\u011bkte\u0159\u00ed auto\u0159i \u010dl\u00e1nk\u016f<\/a> naz\u00fdvaj\u00ed bod zakou\u0159en\u00ed kou\u0159ov\u00fdm bodem. Jedn\u00e1 se o laick\u00fd, nespr\u00e1vn\u00fd a doslovn\u00fd p\u0159eklad anglick\u00e9ho v\u00fdrazu \u201esmoke point\u201c.\u00a0<\/p>\n\n\n\n<p><strong>Co ovliv\u0148uje bod zakou\u0159en\u00ed?<\/strong><\/p>\n\n\n\n<p>Bod zakou\u0159en\u00ed je vlastnost\u00ed druhu oleje, ale i zp\u016fsobu jeho zpracov\u00e1n\u00ed a rafinace, proto se mohou \u00fadaje o bodech zakou\u0159en\u00ed jednotliv\u00fdch olej\u016f v&nbsp;r\u016fzn\u00fdch liter\u00e1rn\u00edch pramenech i v\u00fdrazn\u011b li\u0161it. Oleje lisovan\u00e9 za studena maj\u00ed ni\u017e\u0161\u00ed bod zakou\u0159en\u00ed ne\u017e oleje rafinovan\u00e9. Je to d\u00e1no t\u00edm, \u017ee n\u011bkter\u00e9 slo\u017eky v olej\u00edch lisovan\u00fdch za studena se za\u010d\u00ednaj\u00ed rozkl\u00e1dat p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch, proto je vhodn\u00e9 za studena lisovan\u00e9 oleje pou\u017e\u00edvat sp\u00ed\u0161e v&nbsp;r\u00e1mci studen\u00e9 kuchyn\u011b. Rozhodn\u011b bychom je nem\u011bli pou\u017e\u00edvat p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, kdy se vy\u017eaduje zah\u0159\u00e1t\u00ed oleje na vysokou teplotu p\u0159ed t\u00edm, ne\u017e do n\u011bj vlo\u017e\u00edme potravinu (nap\u0159. restov\u00e1n\u00ed masa). Na sma\u017een\u00ed potravin se oleje lisovan\u00e9 za studena nehod\u00ed. Pokud se z oleje kou\u0159\u00ed, m\u011blo by b\u00fdt ka\u017ed\u00e9mu jasn\u00e9, \u017ee zplodiny, kter\u00e9 vznikaj\u00ed, ur\u010dit\u011b nebudou lidsk\u00e9mu zdrav\u00ed prosp\u011b\u0161n\u00e9.<\/p>\n\n\n\n<p><strong>O pou\u017eit\u00ed v tepl\u00e9 kuchyni rozhoduje i oxida\u010dn\u00ed stabilita<\/strong><\/p>\n\n\n\n<p>N\u011bkter\u00e9 \u010dl\u00e1nky se n\u00e1m sna\u017e\u00ed namluvit, \u017ee bod zakou\u0159en\u00ed je jedin\u00fdm krit\u00e9riem pro v\u00fdb\u011br tuk\u016f v tepl\u00e9 kuchyni. Nicm\u00e9n\u011b jde pouze o orienta\u010dn\u00ed ukazatel. Na obalech v\u00fdrobk\u016f se tento \u00fadaj neuv\u00e1d\u00ed, mimo jin\u00e9 pr\u00e1v\u011b z&nbsp;tohoto d\u016fvodu. P\u0159i kuchy\u0148sk\u00fdch p\u0159\u00edprav\u00e1ch pokrm\u016f doch\u00e1z\u00ed ke zm\u011bn\u00e1m v&nbsp;olej\u00edch pr\u016fb\u011b\u017en\u011b, nikoliv jen p\u0159i z\u00e1h\u0159evu p\u0159ed zah\u00e1jen\u00edm sma\u017een\u00ed. Dal\u0161\u00ed d\u016fle\u017eitou charakteristikou oleje je oxida\u010dn\u00ed stabilita. Ta p\u0159\u00edmo s bodem zakou\u0159en\u00ed nesouvis\u00ed.<\/p>\n\n\n\n<p>Pokud chceme pou\u017e\u00edvat olej na sma\u017een\u00ed (zvl\u00e1\u0161t\u011b opakovan\u00e9 \u010di fritov\u00e1n\u00ed), je t\u0159eba sledovat hlavn\u011b slo\u017een\u00ed mastn\u00fdch kyselin. \u010c\u00edm v\u00edce polynenasycen\u00fdch mastn\u00fdch kyselin olej obsahuje, t\u00edm m\u00e9n\u011b se hod\u00ed na sma\u017een\u00ed. Polynenasycen\u00e9 mastn\u00e9 kyseliny se snadno oxiduj\u00ed. \u010c\u00e1ste\u010dnou ochranu proti oxidac\u00edm mohou poskytovat antioxidanty p\u0159\u00edtomn\u00e9 v olej\u00edch, kter\u00e9 zvy\u0161uj\u00ed jejich stabilitu. Obsah polynenasycen\u00fdch mastn\u00fdch kyselin nen\u00ed povinn\u00fdm \u00fadajem v r\u00e1mci uv\u00e1d\u011bn\u00ed v\u00fd\u017eivov\u00fdch hodnot na potravin\u00e1ch. Pro v\u00fdb\u011br vhodn\u00e9ho oleje na sma\u017een\u00ed jsou t\u0159eba ur\u010dit\u00e9 znalosti spot\u0159ebitele z oboru zbo\u017e\u00edznalstv\u00ed, jak\u00e9 maj\u00ed jednotliv\u00e9 oleje zastoupen\u00ed mastn\u00fdch kyselin.&nbsp;<\/p>\n\n\n\n<p><strong>Je lep\u0161\u00ed na sma\u017een\u00ed slune\u010dnicov\u00fd nebo \u0159epkov\u00fd olej?<\/strong><\/p>\n\n\n\n<p>Slune\u010dnicov\u00fd olej m\u00e1 vysok\u00fd obsah polynenasycen\u00fdch mastn\u00fdch kyselin (okolo 60 %). P\u0159esto\u017ee m\u00e1 relativn\u011b vysok\u00fd bod zakou\u0159en\u00ed (okolo 230 \u00b0C), na dlouhodob\u00e9 sma\u017een\u00ed nen\u00ed vhodn\u00fd. Na sma\u017een\u00ed jsou vhodn\u011bj\u0161\u00ed speci\u00e1ln\u00ed odr\u016fdy slune\u010dnicov\u00e9ho oleje s&nbsp;vysok\u00fdm obsahem mononenasycen\u00e9 kyseliny olejov\u00e9. Ne ka\u017ed\u00fd spot\u0159ebitel je schopen rozpoznat rozd\u00edl t\u00e9to varianty od klasick\u00e9ho slune\u010dnicov\u00e9ho oleje. Rovn\u011b\u017e b\u011b\u017en\u00fd \u0159epkov\u00fd olej vykazuje v\u00fdrazn\u011b vy\u0161\u0161\u00ed tepelnou stabilitu a generuje p\u0159i jednor\u00e1zov\u00e9m sma\u017een\u00ed m\u00e9n\u011b oxida\u010dn\u00edch produkt\u016f ne\u017e klasick\u00fd olej slune\u010dnicov\u00fd.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Co je bod zakou\u0159en\u00ed? Bod zakou\u0159en\u00ed je jednou z\u00a0charakteristik olej\u016f souvisej\u00edc\u00edch s\u00a0jejich tepelnou stabilitou. Vyjad\u0159uje u postupn\u011b zah\u0159\u00edvan\u00e9ho oleje teplotu, p\u0159i kter\u00e9 se za\u010dne objevovat okem post\u0159ehnuteln\u00fd d\u00fdm.\u00a0N\u011bkte\u0159\u00ed auto\u0159i \u010dl\u00e1nk\u016f naz\u00fdvaj\u00ed bod zakou\u0159en\u00ed kou\u0159ov\u00fdm bodem. Jedn\u00e1 se o laick\u00fd, nespr\u00e1vn\u00fd a doslovn\u00fd p\u0159eklad anglick\u00e9ho v\u00fdrazu \u201esmoke point\u201c.\u00a0 Co ovliv\u0148uje bod zakou\u0159en\u00ed? Bod zakou\u0159en\u00ed je vlastnost\u00ed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"2880"},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1052"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1052"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1052\/revisions"}],"predecessor-version":[{"id":1053,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1052\/revisions\/1053"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}