{"id":9507,"date":"2023-02-24T16:54:55","date_gmt":"2023-02-24T14:54:55","guid":{"rendered":"http:\/\/szss-nitra.sk\/?p=9507"},"modified":"2023-02-24T16:54:55","modified_gmt":"2023-02-24T14:54:55","slug":"prednaska-o-cokolade","status":"publish","type":"post","link":"http:\/\/szss-nitra.sk\/?p=9507","title":{"rendered":"Predn\u00e1\u0161ka o \u010dokol\u00e1de"},"content":{"rendered":"

M\u00e1te radi \u010dokol\u00e1du, tak ako my ?<\/em><\/p>\n

\nD\u0148a 22.02.2023 si soci\u00e1lna pracovn\u00ed\u010dka Mgr. Martina Drzs\u00edkov\u00e1, PhD. pripravila pre prij\u00edmate\u013eov soci\u00e1lnej slu\u017eby zauj\u00edmav\u00fa predn\u00e1\u0161ku o \u010dokol\u00e1de.<\/p>\n

\nSlovo \u010dokol\u00e1da m\u00e1 p\u00f4vod v jazyku Nahuatlov, p\u00f4vodn\u00fdch obyvate\u013eov stredn\u00e9ho Mexika, je vyr\u00e1ban\u00e1 zo zrniek tropick\u00e9ho kakaov\u00e9ho stromu Theobroma cacao.<\/p>\n

\nV americkom \u010dokol\u00e1dovom priemysle je kakao definovan\u00e9 ako su\u0161ina kakaov\u00fdch z\u0155n, kakaov\u00e9 maslo je definovan\u00e9 ako tukov\u00fd komponent, a \u010dokol\u00e1da je kombin\u00e1ciou su\u0161iny a tuku.<\/p>\n

\nPri v\u00fdrobe \u010dokol\u00e1dy sa vyu\u017e\u00edvaj\u00fa hlavne tri typy z\u0155n. Najviac cenen\u00e9, vz\u00e1cne a najdrah\u0161ie s\u00fa zrn\u00e1 Criollo, poch\u00e1dzaj\u00face z b\u00fdval\u00fdch Maysk\u00fdch oblast\u00ed, s\u00fa menej hork\u00e9 a viacej aromatick\u00e9 oproti in\u00fdm zrn\u00e1m a vyr\u00e1ba sa z nich iba 10% \u010dokol\u00e1dy. 80% \u010dokol\u00e1dy sa vyr\u00e1ba z kakaov\u00fdch z\u0155n druhu Forastero, s\u00fa omnoho robustnej\u0161ie oproti stromom Criollo, \u010do sa prejavuje na cene kakaov\u00fdch z\u0155n. Trinitario, hybrid z\u0155n Criollo a Forastero sa pou\u017e\u00edva vo zvy\u0161n\u00fdch 10% \u010dokol\u00e1dy.<\/p>\n

\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\" <\/a>\"\"<\/a><\/p>\n

Z hrub\u0161\u00edch kon\u00e1rov kakaovn\u00edkov\u00e9ho kme\u0148a vyrastaj\u00fa ru\u017eov\u00e9 kvety. Z nich dozrievaj\u00fa bobule pon\u00e1\u0161aj\u00face sa na \u017eltkast\u00e9 a\u017e na\u010dervenast\u00e9, pozd\u013a\u017ene rozbr\u00e1zden\u00e9 uhorky. V ka\u017edej je v piatich zvisl\u00fdch radoch a\u017e sedemdesiat b\u00f4bovit\u00fdch semien. Zobrat\u00e9 b\u00f4by sa na slnku usu\u0161ia a putuj\u00fa z plant\u00e1\u017e\u00ed vo vreciach z\u00e1morsk\u00fdmi lo\u010fami a n\u00e1kladn\u00fdmi vlakmi do tov\u00e1rn\u00ed na \u010dokol\u00e1du. Ke\u010f docestuje vag\u00f3n pln\u00fd b\u00f4bov a\u017e do \u010dokol\u00e1dovne, vysyp\u00fa ich z vriec na kor\u010dekov\u00fd dopravn\u00edk, ktor\u00fd un\u00e1\u0161a b\u00f4by do velik\u00e1nskeho z\u00e1sobn\u00edka. Ten je tak\u00fd vysok\u00fd ako cel\u00e1 fabrika na \u010dokol\u00e1du. Naz\u00fdva sa silo a vojde do\u0148 n\u00e1klad 150 vag\u00f3nov kakaov\u00fdch b\u00f4bov. V sile s\u00fa b\u00f4by pripraven\u00e9, aby mala tov\u00e1re\u0148 dostato\u010dn\u00fa z\u00e1sobu na neru\u0161en\u00fa v\u00fdrobu \u010dokol\u00e1dy. Z tejto z\u00e1sob\u00e1rne kor\u010dekov\u00fd dopravn\u00edk odn\u00e1\u0161a b\u00f4by do \u010distiacich strojov, aby odstr\u00e1nili prach a ostan\u00e9 ne\u010distoty. O\u010disten\u00e9 jadr\u00e1 postupuj\u00fa \u010falej do pra\u017eiaceho stroja, kde ich hor\u00faci vzduch upra\u017e\u00ed. Upra\u017een\u00e9 jadr\u00e1 sa v drviacich strojoch drvia a pr\u00fad vzduchu ich zbavuje ko\u017eiek. Upra\u017een\u00e9, rozdrven\u00e9 b\u00f4by sa potom mel\u00fa, pri mlet\u00ed te\u010die z mlynov riedka ka\u0161a. Kakaov\u00e9 jadr\u00e1 obsahuj\u00fa ve\u013ek\u00e9 mno\u017estvo kakaov\u00e9ho masla. Kakaov\u00e1 ka\u0161a odborne kakaov\u00e1 hmota, te\u010die potrub\u00edm \u010falej. Stroje z nej oddelia kakaov\u00e9 maslo a \u010dist\u00e1, takmer bez tuku, sa sprac\u00fava na kakaov\u00fd pr\u00e1\u0161ok. V\u00fdroba \u010dokol\u00e1dy a \u010dokol\u00e1dov\u00e9ho bonb\u00f3nu pokra\u010duje v miesi\u010di. Tam sa kakaov\u00e1 hmota zmie\u0161a s kakaov\u00fdm maslom, prid\u00e1 sa cukor, v\u0161etko sa d\u00f4kladne premie\u0161a a z kakaovej hmoty sa stane \u010dokol\u00e1dov\u00e1 hmota. Aby bol cukor dobre rozomlet\u00fd, ide \u010dokol\u00e1dov\u00e9 cesto z \u010dokol\u00e1dovne do valcovac\u00edch stol\u00edc, kde sa medzi valcami \u010falej zjem\u0148uje. Po pridan\u00ed kakaov\u00e9ho masla a vanilky sa e\u0161te zu\u0161\u013each\u0165uje a prevzdu\u0161\u0148uje v stojoch naz\u00fdvan\u00fdch kon\u0161e. V nich nast\u00e1va t\u00e1 chv\u00ed\u013ea, ke\u010f sa z \u010dokol\u00e1dov\u00e9ho cesta m\u00e1 sta\u0165 \u010dokol\u00e1dov\u00fd bonb\u00f3n. Najprv sa hmota rozohreje na spr\u00e1vnu teplotu, potom prech\u00e1dza na formovaciu linku, ktor\u00e1 un\u00e1\u0161a kovov\u00e9 tabule formi\u010diek rozli\u010dn\u00e9ho tvaru. Stroj do nich naleje \u010dokol\u00e1du. \u0160krabka, zo\u0161krabe nadbyto\u010dn\u00fa hmotu, \u010fal\u0161\u00ed stroj obr\u00e1ti formi\u010dky, aby z nich vytiekol vn\u00fatraj\u0161ok , ktor\u00fd nestihol zaschn\u00fa\u0165.<\/p>\n

\"\"<\/a><\/p>\n

Z\u00e1kladn\u00e9 druhy \u010dokol\u00e1d ktor\u00e9 pozn\u00e1me s\u00fa hork\u00e1, mlie\u010dna, biela.<\/p>\n

\nHork\u00e1 \u010dokol\u00e1da sa vyr\u00e1ba z dvoch k\u013e\u00fa\u010dov\u00fdch surov\u00edn, z kakaov\u00fdch b\u00f4bov a cukru.<\/p>\n

\nMlie\u010dnu \u010dokol\u00e1du ako prv\u00fd vyvinuli \u0161vaj\u010diarsky v\u00fdrobcovia, ktor\u00ed dodnes vyr\u00e1baj\u00fa jej najkvalitnej\u0161ie druhy. Nem\u00e1 tak\u00fa prenikav\u00fa chu\u0165 ako hork\u00e1 \u010dokol\u00e1da, preto pri jej v\u00fdrobe v\u00fdber b\u00f4bov nie je a\u017e tak\u00fd d\u00f4le\u017eit\u00fd. Obsahuje kakaov\u00fa hmotu, kakaov\u00e9 maslo, cukor a kondenzovan\u00e9 mlieko.<\/p>\n

\nBiela \u010dokol\u00e1da technicky nie je \u010dokol\u00e1da, preto\u017ee obsahuje len kakaov\u00e9 maslo, mlieko, cukor a neobsahuje \u017eiadnu kakaov\u00fa hmotu.<\/p>\n

\nOkrem toho sa dnes vyr\u00e1baj\u00fa \u010dokol\u00e1dy ochuten\u00e9 o r\u00f4zne orechy, su\u0161en\u00e9 ovocie, slan\u00fd karamel, \u010dili a in\u00e9. Existuje aj dia \u010dokol\u00e1da, ktor\u00e1 obsahuje namiesto cukru n\u00e1hradn\u00e9 sladidl\u00e1, napr\u00edklad aspartam alebo frukt\u00f3zu.<\/p>\n

\nSpomenieme si e\u0161te nov\u00fd druh \u010dokol\u00e1dy- Ruby \u010dokol\u00e1da, ktor\u00fd sa vyr\u00e1ba zo \u0161peci\u00e1lnej odrody kakaov\u00fdch b\u00f4bov zvan\u00fdch Ruby cocoa. Tieto jedine\u010dn\u00e9 b\u00f4by rast\u00fa v Ekv\u00e1dore, Braz\u00edlii a na Pobre\u017e\u00ed Slonoviny. Predaj a distrib\u00faciu ruby \u010dokol\u00e1dy si u\u017e od jej vzniku starostlivo str\u00e1\u017ei spolo\u010dnos\u0165 Barry Callebaut, ktor\u00e1 na sp\u00f4sob v\u00fdroby a teda recept\u00faru, pri\u0161la a v roku 2017 ju predstavila svetu. Ruby \u010dokol\u00e1da je v podstate oby\u010dajne neoby\u010dajn\u00e1 \u010dokol\u00e1da.<\/p>\n

\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

Svetov\u00fd de\u0148 \u010dokol\u00e1dy sa oslavuje 7. j\u00fala od roku 2009 po celom svete. Slovensko sa tie\u017e pridalo k mnoh\u00fdm krajin\u00e1m, ktor\u00e9 sl\u00e1via t\u00fato poch\u00fa\u0165ku. \u010cokol\u00e1du ale oslavujeme 13. septembra. Oba tieto dni s\u00fa zap\u00edsane v Slovenskom kalend\u00e1ri.
\nS\u00fa\u010das\u0165ou predn\u00e1\u0161ky boli fotografie, kr\u00e1tke pou\u010dn\u00e9 vide\u00e1 a ochutn\u00e1vka r\u00f4znych druhov \u010dokol\u00e1dy. Prij\u00edmate\u013eov soci\u00e1lnej slu\u017eby predn\u00e1\u0161ka zaujala, dozvedeli sa nov\u00e9 zauj\u00edmav\u00e9 poznatky a te\u0161ia sa na \u010fal\u0161ie stretnutie.<\/p>\n","protected":false},"excerpt":{"rendered":"

M\u00e1te radi \u010dokol\u00e1du, tak ako my ? D\u0148a 22.02.2023 si soci\u00e1lna pracovn\u00ed\u010dka Mgr. Martina Drzs\u00edkov\u00e1, PhD. pripravila pre prij\u00edmate\u013eov soci\u00e1lnej slu\u017eby zauj\u00edmav\u00fa predn\u00e1\u0161ku o \u010dokol\u00e1de. Slovo \u010dokol\u00e1da m\u00e1 p\u00f4vod v jazyku Nahuatlov, p\u00f4vodn\u00fdch obyvate\u013eov stredn\u00e9ho Mexika, je vyr\u00e1ban\u00e1 zo zrniek tropick\u00e9ho kakaov\u00e9ho stromu Theobroma cacao. V americkom \u010dokol\u00e1dovom priemysle je kakao definovan\u00e9 ako su\u0161ina kakaov\u00fdch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,36,11],"tags":[],"class_list":["post-9507","post","type-post","status-publish","format-standard","hentry","category-novinky","category-novinky-2023","category-zariadenie-pre-seniorov"],"_links":{"self":[{"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/posts\/9507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9507"}],"version-history":[{"count":2,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/posts\/9507\/revisions"}],"predecessor-version":[{"id":9519,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=\/wp\/v2\/posts\/9507\/revisions\/9519"}],"wp:attachment":[{"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9507"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/szss-nitra.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}