{"id":196330,"title":"Co je kuku\u0159i\u010dn\u00fd \u0161krob?","modified":"2026-10-31T16:51:34+01:00","plain":"Kuku\u0159i\u010dn\u00fd \u0161krob, n\u011bkdy ozna\u010dovan\u00fd jako kuku\u0159i\u010dn\u00e1 mouka nebo maizena, se z\u00edsk\u00e1v\u00e1 z endospermu kuku\u0159ice. Tato b\u00edl\u00e1 pr\u00e1\u0161kov\u00e1 l\u00e1tka m\u00e1 \u0161irok\u00e9 vyu\u017eit\u00ed v kuchyni, dom\u00e1cnosti i pr\u016fmyslu. \n\n\n\nByl vyvinut v roce 1844 v New Jersey a dnes se vyr\u00e1b\u00ed v zem\u00edch p\u011bstuj\u00edc\u00edch kuku\u0159ici, v\u010detn\u011b Spojen\u00fdch st\u00e1t\u016f, \u010c\u00edny, Braz\u00edlie a Indie. V kuchyni se kuku\u0159i\u010dn\u00fd \u0161krob nej\u010dast\u011bji pou\u017e\u00edv\u00e1 jako zahu\u0161\u0165ovadlo do marin\u00e1d, om\u00e1\u010dek, \u0161\u0165\u00e1v k masu, polev, pol\u00e9vek, zap\u00e9kan\u00fdch pokrm\u016f, kol\u00e1\u010d\u016f a dal\u0161\u00edch dezert\u016f. \n\n\n\nNajdeme ho v kuchyn\u00edch cel\u00e9ho sv\u011bta, p\u0159i\u010dem\u017e severoamerick\u00e1 kuchyn\u011b a \u010c\u00edna vedou jak ve v\u00fdrob\u011b, tak ve spot\u0159eb\u011b.\n\n\n\nK obalen\u00ed ku\u0159ete gener\u00e1la Taa se pou\u017e\u00edv\u00e1 maizena\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob vs. p\u0161eni\u010dn\u00e1 mouka\n\n\n\nMouka se obvykle vyr\u00e1b\u00ed z p\u0161enice. Kuku\u0159i\u010dn\u00fd \u0161krob se vyr\u00e1b\u00ed z kuku\u0159ice a obsahuje pouze sacharidy (\u017e\u00e1dn\u00e9 b\u00edlkoviny), tak\u017ee jde o bezlepkov\u00fd v\u00fdrobek. Z tohoto d\u016fvodu je kuku\u0159i\u010dn\u00fd \u0161krob v\u00fdbornou bezlepkovou alternativou k zahu\u0161\u0165ov\u00e1n\u00ed om\u00e1\u010dek moukou. \n\n\n\nJako zahu\u0161\u0165ovadlo se mu \u010dasto d\u00e1v\u00e1 p\u0159ednost p\u0159ed moukou, proto\u017ee v\u00fdsledn\u00fd gel je pr\u016fsvitn\u00fd, nikoli nepr\u016fhledn\u00fd. Ve srovn\u00e1n\u00ed s moukou je tak\u00e9 t\u00e9m\u011b\u0159 bez chuti a m\u00e1 p\u0159ibli\u017en\u011b dvojn\u00e1sobnou zahu\u0161\u0165ovac\u00ed schopnost.\n\n\n\nMouku a kuku\u0159i\u010dn\u00fd \u0161krob lze vz\u00e1jemn\u011b zam\u011b\u0148ovat v t\u011bst\u00ed\u010dk\u00e1ch na sma\u017een\u00ed. Oboj\u00ed lze pou\u017e\u00edt spole\u010dn\u011b p\u0159i pe\u010den\u00ed, nap\u0159\u00edklad dort\u016f, proto\u017ee kuku\u0159i\u010dn\u00fd \u0161krob mouku zjemn\u00ed a pom\u016f\u017ee vytvo\u0159it dokonalou strukturu a st\u0159\u00eddku. \n\n\n\nV receptech, kter\u00e9 vy\u017eaduj\u00ed velk\u00e9 mno\u017estv\u00ed mouky, ji v\u0161ak nelze jednodu\u0161e nahradit stejn\u00fdm mno\u017estv\u00edm kuku\u0159i\u010dn\u00e9ho \u0161krobu. V bezlepkov\u00fdch receptech se kuku\u0159i\u010dn\u00fd \u0161krob \u010dasto kombinuje s moukami, kter\u00e9 neobsahuj\u00ed p\u0161enici.\n\n\n\nVyu\u017eit\u00ed kuku\u0159i\u010dn\u00e9ho \u0161krobu\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob je cen\u011bn\u00fd pro sv\u00e9 zahu\u0161\u0165ovac\u00ed vlastnosti. Skl\u00e1d\u00e1 se z dlouh\u00fdch \u0159et\u011bzc\u016f molekul \u0161krobu, kter\u00e9 se p\u0159i zah\u0159\u00e1t\u00ed za p\u0159\u00edtomnosti vlhkosti rozvol\u0148uj\u00ed a bobtnaj\u00ed. Pr\u00e1v\u011b toto bobtn\u00e1n\u00ed neboli mazovat\u011bn\u00ed zp\u016fsobuje zhoustnut\u00ed.\n\n\n\nSkv\u011bl\u00e1 om\u00e1\u010dka ke ku\u0159ec\u00edm kuli\u010dk\u00e1m byla zahu\u0161t\u011bna kuku\u0159i\u010dn\u00fdm \u0161krobem\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob m\u016f\u017eete tak\u00e9 pou\u017e\u00edt k obalen\u00ed ovoce do kol\u00e1\u010d\u016f, tart\u016f a dal\u0161\u00edch dezert\u016f p\u0159ed pe\u010den\u00edm. Tenk\u00e1 vrstva kuku\u0159i\u010dn\u00e9ho \u0161krobu se sm\u00eds\u00ed s ovocnou \u0161\u0165\u00e1vou a p\u0159i pe\u010den\u00ed zhoustne. D\u00edky tomu nebudou kol\u00e1\u010de a dal\u0161\u00ed dezerty vodnat\u00e9 nebo tekut\u00e9.\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob se hod\u00ed i jako protisp\u00e9kav\u00e1 l\u00e1tka. Strouhan\u00fd s\u00fdr b\u00fdv\u00e1 \u010dasto pokryt\u00fd tenkou vrstvou kuku\u0159i\u010dn\u00e9ho \u0161krobu, aby se v obalu neslepoval. Kuku\u0159i\u010dn\u00fd \u0161krob tak\u00e9 pom\u00e1h\u00e1 absorbovat vlhkost vznikaj\u00edc\u00ed kondenzac\u00ed a br\u00e1n\u00ed vzniku slizk\u00e9ho povrchu. Ze stejn\u00e9ho d\u016fvodu se mal\u00e9 mno\u017estv\u00ed kuku\u0159i\u010dn\u00e9ho \u0161krobu \u010dasto p\u0159im\u00edch\u00e1v\u00e1 do mou\u010dkov\u00e9ho cukru.\n\n\n\nJak va\u0159it s kuku\u0159i\u010dn\u00fdm \u0161krobem? \n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob by se nem\u011bl p\u0159id\u00e1vat p\u0159\u00edmo do hork\u00e9 tekutiny, proto\u017ee by se mohly vytvo\u0159it hrudky. M\u00edsto toho kuku\u0159i\u010dn\u00fd \u0161krob rozm\u00edchejte v tekutin\u011b (\u010dasto ve vod\u011b) pokojov\u00e9 teploty nebo m\u00edrn\u011b studen\u00e9, aby vznikla ka\u0161i\u010dka, a tu pak vm\u00edchejte do hork\u00e9 tekutiny. T\u00edm se molekuly kuku\u0159i\u010dn\u00e9ho \u0161krobu rovnom\u011brn\u011b rozpt\u00fdl\u00ed d\u0159\u00edve, ne\u017e za\u010dnou bobtnat a mazovat\u011bt.\n\n\n\nTohoto kr\u00e1sn\u00e9ho ope\u010den\u00ed v m\u00e9m receptu na karamelizovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla lze dos\u00e1hnout jedin\u011b d\u00edky maizen\u011b\n\n\n\nSm\u011bsi obsahuj\u00edc\u00ed kuku\u0159i\u010dn\u00fd \u0161krob je t\u0159eba p\u0159ed vychladnut\u00edm p\u0159iv\u00e9st k varu. Po m\u00edrn\u00e9m zah\u0159\u00e1t\u00ed se sm\u011bs m\u016f\u017ee zd\u00e1t zhoustl\u00e1, ale pokud molekuly \u0161krobu zcela nezmazovat\u00ed, po vychladnut\u00ed uvoln\u00ed vlhkost a sm\u011bs op\u011bt z\u0159\u00eddne.\n\n\n\nOm\u00e1\u010dky a dal\u0161\u00ed sm\u011bsi zahu\u0161t\u011bn\u00e9 kuku\u0159i\u010dn\u00fdm \u0161krobem by se nem\u011bly zmrazovat. Zmrazen\u00ed naru\u0161\u00ed strukturu zmazovat\u011bl\u00e9ho \u0161krobu a sm\u011bs bude po rozmrazen\u00ed tekut\u00e1 a ka\u0161ovit\u00e1. Pou\u017e\u00edv\u00e1m ho tak\u00e9 do marin\u00e1dy na sv\u00e9 ku\u0159e s mangem\n\n\n\n\u010c\u00edm nahradit kuku\u0159i\u010dn\u00fd \u0161krob?\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob m\u016f\u017eete nahradit \u0159adou surovin. Mouka je dobrou univerz\u00e1ln\u00ed n\u00e1hradou do om\u00e1\u010dek; jen j\u00ed budete pot\u0159ebovat dvojn\u00e1sobn\u00e9 mno\u017estv\u00ed. Arrowroot (neboli marantov\u00fd \u0161krob) lze pou\u017e\u00edt ve stejn\u00e9m mno\u017estv\u00ed, stejn\u011b jako bramborov\u00fd \u0161krob, ten v\u0161ak budete muset d\u016fkladn\u011bji pro\u0161lehat, aby se netvo\u0159ily hrudky. \n\n\n\nTapiokov\u00fd \u0161krob (neboli tapiokov\u00e1 mouka) je vynikaj\u00edc\u00ed n\u00e1hradou; na 1 l\u017e\u00edci kuku\u0159i\u010dn\u00e9ho \u0161krobu pou\u017eijte 2 l\u017e\u00edce. Dal\u0161\u00ed mo\u017enost\u00ed je r\u00fd\u017eov\u00e1 mouka, kter\u00e9 budete pot\u0159ebovat 3 l\u017e\u00edce na ka\u017edou l\u017e\u00edci kuku\u0159i\u010dn\u00e9ho \u0161krobu.\n\n\n\nJak skladovat kuku\u0159i\u010dn\u00fd \u0161krob? \n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob absorbuje vlhkost, proto je nezbytn\u00e9 uchov\u00e1vat ho ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b, kde nebude vystaven okoln\u00ed vlhkosti. \n\n\n\nChra\u0148te ho p\u0159ed vysok\u00fdmi teplotami. Nejlep\u0161\u00ed je chladn\u00e9 a such\u00e9 m\u00edsto, nap\u0159\u00edklad sp\u00ed\u017e. P\u0159i spr\u00e1vn\u00e9m skladov\u00e1n\u00ed vydr\u017e\u00ed kuku\u0159i\u010dn\u00fd \u0161krob neomezen\u011b dlouho.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196330"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3040"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}