{"id":2681,"date":"2024-01-28T22:57:06","date_gmt":"2024-01-28T22:57:06","guid":{"rendered":"https:\/\/lyofilizovane.cz\/?p=2681"},"modified":"2024-01-28T22:57:07","modified_gmt":"2024-01-28T22:57:07","slug":"michelinska-restaurace-lyofilizace","status":"publish","type":"post","link":"https:\/\/lyofilizovane.cz\/index.php\/2024\/01\/28\/michelinska-restaurace-lyofilizace\/","title":{"rendered":"Lyofilizujeme pro michelinskou restauraci"},"content":{"rendered":"\n

Je to p\u00e1r let, kdy Zachymu zavolali z po\u0159adu Masterchef a objednali do jednoho d\u00edlu \u010derstv\u00e9 chilli papri\u010dky a o rok pozd\u011bji u\u017e i lyofilizovan\u00e9 chilli. Sout\u011b\u017e\u00edc\u00ed se s v\u00fdzvou poprali skv\u011ble. <\/p>\n\n\n\n

Dnes u\u017e celkem pravideln\u011b lyofilizujeme pro michelinskou restauraci <\/strong>Radka Ka\u0161p\u00e1rka Field. A proto\u017ee cel\u00e1 spolupr\u00e1ce za\u010dala d\u00edky \u0161\u00e9fkucha\u0159i Marku Kom\u00ednkovi, p\u0159izvali n\u00e1s oba i ke spolupr\u00e1ci do nov\u00e9 restaurace 420, kterou Radek otev\u0159el. A koncem lo\u0148sk\u00e9ho roku n\u00e1s oslovil \u0161\u00e9fkucha\u0159 Marek Kom\u00ednek ke spolupr\u00e1ci v nov\u011b otev\u0159en\u00e9 restauraci 420, kterou Radek otev\u0159el.<\/p>\n\n\n\n

Pro\u010d \u0161\u00e9fkucha\u0159i miluj\u00ed lyofilizaci<\/h1>\n\n\n\n

\u0160\u00e9fkucha\u0159i lyofilizaci miluj\u00ed. Posouv\u00e1 hranice gastronomie. Lyofilizovan\u00e9 potraviny<\/strong> si zachov\u00e1vaj\u00ed <\/strong>svou chu\u0165<\/strong>, v\u00e1\u017en\u011b chutnaj\u00ed jako \u010derstv\u00e9, nav\u00edc si udr\u017e\u00ed tvar a barvu<\/strong> a dlouho vydr\u017e\u00ed. V\u0161echny vitam\u00edny a miner\u00e1ly tak\u00e9 z\u016fst\u00e1vaj\u00ed. <\/p>\n\n\n\n

Z lyofilizovan\u00fdch potravin se m\u016f\u017ee p\u0159ipravit nap\u0159\u00edklad prach. Cukr\u00e1\u0159i vyu\u017e\u00edvaj\u00ed nap\u0159\u00edklad prach z mandarinek nebo jin\u00e9ho ovoce ke zdoben\u00ed a dochucen\u00ed sv\u00fdch kr\u00e9m\u016f, t\u011bst, dort\u016f, atd.<\/p>\n\n\n\n

Ti, kdo maj\u00ed r\u00e1di houbovou chu\u0165, ale nesnesou strukturu hub, mohou vyu\u017e\u00edt houbov\u00fd prach jako dochucovadlo. <\/p>\n\n\n\n

Lyofilizujeme pro Field a 420<\/h2>\n\n\n\n

Marek Kom\u00ednek, nyn\u00ed \u0161\u00e9fkucha\u0159 restaurace 420 si n\u00e1s p\u0159izval ke spolupr\u00e1ci u\u017e ve Fieldu. Pro restaurace lyofilizujeme nap\u0159\u00edklad houby shitake. Kdy\u017e se na n\u011b pod\u00edv\u00e1te, ani nepozn\u00e1te, \u017ee jsou su\u0161en\u00e9. Dod\u00e1v\u00e1me i lyofilizovan\u00e9 Olomouck\u00e9 tvar\u016f\u017eky, nebo r\u016fzn\u00e9 ovoce.<\/p>\n\n\n\n

Vtipn\u00e1 historka jako vsuvka. Loni na ja\u0159e se Zachy houpal v s\u00edti a koukal na nov\u00e9 smrkov\u00e9 v\u00fdhonky a hlavou mu probleskla my\u0161lenka: \u201eCo je zkusit lyofilizovat?\u201d Za p\u00e1r dn\u016f mu vol\u00e1 M\u00e1ra Kom\u00ednek a \u0159\u00edk\u00e1: \u201eLuky, nezkus\u00edme lyofilizovat smrkov\u00e9 v\u00fdhonky?\u201d No tak jsme to zkusili a nejen \u017ee vypadaly jako zrovna natrhan\u00e9 v lese, ale von\u011bl po nich i ten led. Co s n\u00edm? Skon\u010dil ve Fieldu u barman\u016f, kte\u0159\u00ed ho pou\u017eili v ginu. \"\ud83d\ude05\" Prost\u011b dokud to jde se posouvat, posouv\u00e1me se.<\/p>\n\n\n\n

Pro novou 420 jsme p\u0159ipravili i limitku lyofilizovan\u00e9 maliny, hru\u0161ky se sko\u0159ic\u00ed a meru\u0148ky, kter\u00e9 prod\u00e1vaj\u00ed v gotick\u00e9m sklep\u011b, kde otev\u0159eli pek\u00e1rnu, ud\u00edrnu a obchod.<\/p>\n\n\n\n

Potraviny pod tlakem<\/h2>\n\n\n\n

Ka\u017ed\u00fd se pod tlakem chov\u00e1me jinak. Voda nen\u00ed v\u00fdjimkou a kdy\u017e je z vody odstran\u011bn tlak, d\u011bj\u00ed se \u00fa\u017easn\u00e9 v\u011bci.<\/p>\n\n\n\n

Lyofilizace<\/strong>, nebo tak\u00e9 su\u0161en\u00ed mrazem, je zalo\u017een\u00e1 na sublimaci<\/strong>. Nejprve p\u0159ich\u00e1z\u00ed prvn\u00ed krok \u2013 krystalizace<\/strong>. Voda v potravin\u00e1ch je zmrzl\u00e1 a tvo\u0159\u00ed ledov\u00e9 krystaly, kter\u00e9 umo\u017e\u0148uj\u00ed odd\u011blen\u00ed vody od potravin kolem n\u00ed.<\/p>\n\n\n\n

Druh\u00fd krok je pon\u011bkud magick\u00fd a zn\u00e1m\u00fd jako prim\u00e1rn\u00ed su\u0161en\u00ed<\/strong>. Sn\u00ed\u017een\u00edm tlaku pomoc\u00ed vakua na p\u0159ibli\u017en\u011b 0,06 na\u0161\u00ed norm\u00e1ln\u00ed atmosf\u00e9ry a p\u0159id\u00e1n\u00edm mal\u00e9ho mno\u017estv\u00ed dodate\u010dn\u00e9ho tepla ledov\u00e9 krystaly \u00fapln\u011b p\u0159eskakuj\u00ed t\u00e1n\u00ed na vodu<\/strong>. M\u00edsto toho podstoup\u00ed sublimaci a sko\u010d\u00ed p\u0159\u00edmo do plynu<\/strong>. Je to proto, \u017ee nen\u00ed dostate\u010dn\u00fd tlak na vytvo\u0159en\u00ed kapaln\u00e9 vody.<\/p>\n\n\n\n

Zjednodu\u0161en\u011b \u0159e\u010deno, lyofilizace tedy bere vodu, kde voda m\u016f\u017ee zauj\u00edmat pevn\u00e9, kapaln\u00e9 nebo plynn\u00e9 skupenstv\u00ed, a pohybuje se na hranici mezi pevnou l\u00e1tkou a plynem. To, \u017ee se vyhne kapaln\u00e9 f\u00e1zi umo\u017en\u00ed zachovat strukturu potravin.<\/p>\n\n\n\n

Vzhledem k tomu, \u017ee 95 % vody ji\u017e bylo odstran\u011bno p\u0159i prim\u00e1rn\u00edm su\u0161en\u00ed, posledn\u00ed krok zahrnuje pomal\u00e9 zvy\u0161ov\u00e1n\u00ed teploty po dlouhou dobu. T\u00edm se p\u0159eru\u0161\u00ed ve\u0161ker\u00e9 kone\u010dn\u00e9 vazby mezi potravinami a vodou a odstran\u00ed se zbytkov\u00e1 vlhkost.<\/p>\n\n\n\n

V\u011bd\u011bli jste, \u017ee\u2026<\/h1>\n\n\n\n

U\u017e sta\u0159\u00ed Inkov\u00e9 su\u0161ili mrazem brambory? \u0158\u00edk\u00e1 se jim chu\u00f1o<\/em>. Speci\u00e1ln\u00ed technika dehydratace a konzervace p\u0159etrv\u00e1v\u00e1 v horsk\u00fdch oblastech Peru a Bol\u00edvie dodnes. Speci\u00e1ln\u00ed odr\u016fda brambor se rozprost\u0159e na rovn\u00e9m m\u00edst\u011b tak, aby byly brambory v noci vystaveny nejv\u011bt\u0161\u00edmu mrazu a ve dne pak intenzivn\u00edmu slune\u010dn\u00edmu svitu. Napom\u00e1h\u00e1 i tlak ve vysok\u00fdch nadmo\u0159sk\u00fdch v\u00fd\u0161k\u00e1ch. Takov\u00e1 p\u0159\u00edrodn\u00ed lyofilizace.<\/p>\n","protected":false},"excerpt":{"rendered":"

Je to p\u00e1r let, kdy Zachymu zavolali z po\u0159adu Masterchef a objednali do jednoho d\u00edlu \u010derstv\u00e9 chilli papri\u010dky a o rok pozd\u011bji u\u017e i lyofilizovan\u00e9 chilli. Sout\u011b\u017e\u00edc\u00ed se s v\u00fdzvou poprali skv\u011ble.  Dnes u\u017e celkem pravideln\u011b lyofilizujeme pro michelinskou restauraci Radka Ka\u0161p\u00e1rka Field. A proto\u017ee cel\u00e1 spolupr\u00e1ce za\u010dala d\u00edky \u0161\u00e9fkucha\u0159i Marku Kom\u00ednkovi, p\u0159izvali n\u00e1s oba […]<\/p>\n","protected":false},"author":1,"featured_media":2682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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