{"id":4217,"date":"2024-09-28T12:56:47","date_gmt":"2024-09-28T04:56:47","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4217"},"modified":"2024-10-31T14:38:48","modified_gmt":"2024-10-31T06:38:48","slug":"agar-powder","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/sk\/agar-powder\/","title":{"rendered":"Agar v pr\u00e1\u0161ku"},"content":{"rendered":"
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Agar v pr\u00e1\u0161ku<\/h2>\n
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\"r\u00f4zne<\/span><\/div>\n
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Dne\u0161nou t\u00e9mou je agarov\u00fd pr\u00e1\u0161ok, tie\u017e zn\u00e1my ako agar-agar, kuchy\u0148a Haidong, mrazen\u00fd pr\u00e1\u0161ok, agar, kamenn\u00e1 guma, kanten, je druh rastlinnej gumy, be\u017ene pou\u017e\u00edvanej v morsk\u00fdch plodoch Eucheuma, kamenn\u00fd karfiol. Je to bezfarebn\u00fd, pevn\u00fd tvar bez pevn\u00e9ho tvaru, rozpustn\u00fd v hor\u00facej vode. Je \u0161iroko pou\u017e\u00edvan\u00fd v potravin\u00e1rskom priemysle a be\u017ene sa pou\u017e\u00edva aj ako bakteri\u00e1lne kultiva\u010dn\u00e9 m\u00e9dium.<\/p>\n<\/div>\n

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\"\u010co<\/span><\/div>\n
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P\u00f4vod agaru<\/h2>\n<\/div>\n
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V roku 1658 objavil japonsk\u00fd majite\u013e hotela p\u00f4vodn\u00fd agarov\u00fd pr\u00e1\u0161ok. Povr\u00e1valo sa, \u017ee jednu noc vyhodil prebyto\u010dn\u00fa polievku z morsk\u00fdch rias. Pritom si v\u0161imol, \u017ee polievka z morsk\u00fdch rias sa v chladnej zime zmenila na \u017eelat\u00ednov\u00fd predmet. Potom sa agar stal nevyhnutnou pr\u00edsadou do mnoh\u00fdch potrav\u00edn v juhov\u00fdchodnej \u00c1zii. A\u017e do roku 1859 franc\u00fazski chemici najprv chemicky analyzovali agar a z\u00edskali ho z rias. Odvtedy sa agar hojne pou\u017e\u00edva na pestovanie r\u00f4znych druhov rastl\u00edn. Je to pevn\u00e9 m\u00e9dium pre mikroorganizmy.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Agarov\u00fd pr\u00e1\u0161ok pom\u00e1ha schudn\u00fa\u0165<\/h2>\n<\/div>\n
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Agar-agar zvy\u010dajne obsahuje viac ako 80% vl\u00e1kniny a r\u00fdchlo prech\u00e1dza tr\u00e1viacim syst\u00e9mom. Dok\u00e1\u017ee absorbova\u0165 gluk\u00f3zu zo \u017eal\u00fadka, br\u00e1ni telu vstreb\u00e1va\u0165 a uklada\u0165 prebyto\u010dn\u00fd tuk a neobsahuje \u017eiadne kal\u00f3rie, ak c\u00edtite tuk na tele. Ak je to pre v\u00e1s z\u00e1\u0165a\u017e, mo\u017eno budete chcie\u0165 jes\u0165 viac agaru. Na jednej strane v\u00e1m bohat\u00e1 vl\u00e1knina m\u00f4\u017ee pom\u00f4c\u0165 s tr\u00e1ven\u00edm. Na druhej strane v\u00e1m m\u00f4\u017ee pom\u00f4c\u0165 vstreb\u00e1va\u0165 gluk\u00f3zu v \u017eal\u00fadku a br\u00e1ni\u0165 telu vstreb\u00e1va\u0165 a uklada\u0165 prebyto\u010dn\u00fa gluk\u00f3zu. To prekvapuje pr\u00edli\u0161 ve\u013ea \u013eud\u00ed.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Agarov\u00fd pr\u00e1\u0161ok je bohat\u00fd na \u017eiviny<\/h2>\n<\/div>\n
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Agar je bohat\u00fd na miner\u00e1ly, \u010do zrejme ded\u00ed v\u00fdhody rias, ktor\u00e9 s\u00fa dobr\u00fdm zdrojom v\u00e1pnika a \u017eeleza. Obsahuje aj \u010fal\u0161ie miner\u00e1ly, ako je zinok a drasl\u00edk. Z\u00e1rove\u0148 je agar bohat\u00fd na vitam\u00edn E a vitam\u00edn K a je tie\u017e bohat\u00fd na kyselinu listov\u00fa. Agarov\u00fd pr\u00e1\u0161ok obsahuje aj ve\u013ea vl\u00e1kniny, ktor\u00e1 pom\u00e1ha zlep\u0161i\u0165 probiotik\u00e1 v \u010drev\u00e1ch. V\u010faka t\u00fdmto v\u00fdhod\u00e1m m\u00f4\u017ee agar predch\u00e1dza\u0165 obezite a tie\u017e strate hustoty kost\u00ed. V tradi\u010dnej orient\u00e1lnej medic\u00edne sa agar m\u00f4\u017ee pou\u017e\u00edva\u0165 aj na lie\u010dbu chor\u00f4b, ako je cukrovka a z\u00e1pcha.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\"\u0161irok\u00e1<\/span><\/div>\n
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Agarov\u00fd pr\u00e1\u0161ok sa d\u00e1 pou\u017ei\u0165 aj v mnoh\u00fdch in\u00fdch scen\u00e1roch<\/h2>\n<\/div>\n
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Agarov\u00fd pr\u00e1\u0161ok sa \u0161iroko pou\u017e\u00edva ako pr\u00edsada do zahus\u0165ovadiel, koagulantov, suspenzn\u00fdch \u010dinidiel, emulg\u00e1torov, konzerva\u010dn\u00fdch l\u00e1tok a stabiliz\u00e1torov v r\u00f4znych potravin\u00e1ch. \u0160iroko sa pou\u017e\u00edva pri v\u00fdrobe pomaran\u010dov a r\u00f4znych n\u00e1pojov, \u017eel\u00e9, zmrzliny, pe\u010diva, m\u00e4kk\u00fdch cukr\u00edkov, konzervovan\u00fdch potrav\u00edn, m\u00e4sov\u00fdch v\u00fdrobkov, ka\u0161e s \u00f4smimi pokladmi, bielych h\u00fab, vt\u00e1\u010dieho hniezda, ustricov\u00fdch potrav\u00edn, studen\u00fdch jed\u00e1l at\u010f. Agar sa v chemickom priemysle, lek\u00e1rskom v\u00fdskume m\u00f4\u017ee pou\u017ei\u0165 ako m\u00e9dium, z\u00e1klad masti a na in\u00e9 \u00fa\u010dely.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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S agarom m\u00f4\u017eete vari\u0165 r\u00f4zne jedl\u00e1.<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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\"\u017del\u00e9\"<\/span><\/p>\n

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Najbe\u017enej\u0161ou agarovou potravinou by malo by\u0165\u00a0ovocn\u00e9 \u017eel\u00e9<\/strong>, pripraven\u00e9 na r\u00f4zne druhy ovocia, su\u0161en\u00e9 lupene ru\u017e\u00ed, kamenn\u00fd cukor, med<\/p>\n

1. Su\u0161en\u00e9 lupene ru\u017e\u00ed namo\u010dte do hor\u00facej vody a ovocie nakr\u00e1jajte na mal\u00e9 k\u00fasky.<\/p>\n

2. Vlo\u017ete agarov\u00fd pr\u00e1\u0161ok do hrnca s vriacou vodou, k\u00fdm sa \u00faplne neroztop\u00ed.<\/p>\n

3. Po uvaren\u00ed pridajte do agarovej vody ru\u017eov\u00fa vodu, kamenn\u00fd cukor a med a pokra\u010dujte vo varen\u00ed, k\u00fdm sa cukor neroztop\u00ed.<\/p>\n

4. Vlo\u017ete mal\u00e9 k\u00fasky ovocia do n\u00e1doby a zalejte ich uvarenou agarovou du\u017einou.<\/p>\n

5. Po\u010dkajte, k\u00fdm sa agarov\u00e1 suspenzia vr\u00e1ti do chladni\u010dky pri izbovej teplote.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\"Agarov\u00fd<\/span><\/p>\n

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Samozrejme, m\u00f4\u017eete pou\u017ei\u0165 aj agarov\u00fd pr\u00e1\u0161ok na v\u00fdrobu nieko\u013ek\u00fdch\u00a0fazu\u013eov\u00e9 kol\u00e1\u010de<\/strong>\u00a0a pripravte si pastu z \u010dervenej fazule a jujubu.<\/p>\n

1. Prive\u010fte vodu do pasty z \u010dervenej fazule a dobre premie\u0161ajte.<\/p>\n

2. Pridajte agar a jujubu do vody s fazu\u013eovou pastou a dobre premie\u0161ajte.<\/p>\n

3. Vlo\u017ete hor\u00facu zmes do n\u00e1doby a nechajte ju zohria\u0165 na izbov\u00fa teplotu.<\/p>\n

4. Dajte to do chladni\u010dky a zjedzte to, kedy to budete chcie\u0165 zjes\u0165.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>","protected":false},"excerpt":{"rendered":"

Agarov\u00fd pr\u00e1\u0161ok Dnes je na\u0161ou t\u00e9mou agarov\u00fd pr\u00e1\u0161ok, tie\u017e zn\u00e1my ako agar-agar, kuchy\u0148a Haidong, mrazen\u00fd pr\u00e1\u0161ok, agar, kamenn\u00e1 guma, kanten, je druh rastlinnej gumy, be\u017ene pou\u017e\u00edvanej v morsk\u00fdch plodoch Eucheuma, kamenn\u00fd karfiol, je to bezfarebn\u00fd, pevn\u00fd tvar bez pevn\u00e9ho tvaru, rozpustn\u00fd v hor\u00facej vode. Je \u0161iroko pou\u017e\u00edvan\u00fd v potravin\u00e1rskom priemysle a je [\u2026]<\/p>","protected":false},"author":1,"featured_media":4218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-4217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"\nAgar powder - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/sk\/agar-powder\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Agar powder - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Agar powder Today our theme is agar powder, also known as agar-agar, Haidong cuisine, frozen powder, agar, stone gum,kanten, is a kind of vegetable gum, commonly used seafood Eucheuma, stone cauliflower, it is a colorless, solid shape without a fixed shape, soluble in hot water. 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