02 Rice and Other Cereals Based Beverages
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1 II. Rice and other cereals based beverages 1. Indian ruhi 2. Indian madhu 3. Indian rice beer ( Pachwai ) 4. Bhaati Jaanr 5. Chhang (Lugri, Jhol, Chakti, Ghanti ) 6. Yu (Atingba Yu, Puk-Yu ) 7. Themsing 8. Rakshi 9. Mingri, Lohpani, Bhangchang 10. Apong 11. Sujen 12. Ahom 13. Kiad 14. Kodo ko jaanr Makai ko jaanr, Gahoon ko jaanr, Simal tarul ko jaanr, Jao ko jaanr, Faapar ko jaanr 15. Tchang (Jhar ) 16. Rokshi 17. Sura 18. Jhara (Harhia ) 19. Handia 2 1. Indian ruhi Place of origin/usage: Nagaland and Eastern hill region. Nature of beverage: Rice based. Usual composition/ingredients: Rice. Method of preparation: The boiled rice is spread on mat and allowed to cool. It is mixed with yeast grown on rice and nosan leaves. The inoculated rice is poured into cone shaped bamboo basket. An earthenware pot is placed under the cone to collect the fermented liquid. The liquid is transferred to new boiled rice successively for three or four times. The liquid finally collected becomes the first quality ruhi . Nature of fermentation: Alcoholic fermentation. Microorganism(s) involved: Rhizopus , Mucor , yeast and Lactic Acid Bacteria. Whether native fermentation or inoculum is added: Mixed organisms (from rice and nosan leaves) are inoculated. Changes in physical and chemical profile: Ethanol content ranges from 12-14% v/v, the pH is about 4.0 reducing sugars are 2.5% w/v with total sugar being 3.0% w/v. Reference(s): Dahiya and Prabhu, 1977. 2. Indian madhu Place of origin/usage: Nagaland and Eastern hill regions of India. Nature of beverage: Rice based. Time of consumption: It is salted to taste and used early morning. Usual composition/ingredients: Rice. Method of preparation: 10kg raw rice is soaked in cold water for 2 hours then, the water is drained out and rice is ground to paste. The slurry is mixed with hot water and cooled. 15 liters of cool water and yeast are mixed with slurry and allowed for fermentation. The period of fermentation is 2-3 days during winter or 1day during summer. Nature of fermentation: Alcoholic fermentation. Microorganism(s) involved: Mucor and Rhizopus yeast and lactic acid bacteria. Whether native fermentation or inoculum is added: Yeast is used as inocula. Changes in physical and chemical profile: The final pH is 3.8 – 4.5. Reference(s): Dahiya and Prabhu, 1977. 3 3. Indian rice beer Other names, if any: Pachwai . Place of origin/usage: North India. Nature of beverage: Rice based. Usual composition/ingredients: Rice and starter ( bakhar – see the chapter ‘Prepared Starter for fermented country beverage production’). Method of preparation: Powdered starter ‘ bakhar’ is added to steamed rice and allowed to ferment for 24 hours. The whole mass is then transferred to earthenware jars, water is added and fermentation continues. The beer develops a characteristic alcoholic flavour and is ready to drink in 1 or 2 days. Nature of fermentation: Alcoholic fermentation. Microorganism(s) involved: Rhizopus sp., Mucor sp. and yeast Whether native fermentation or inoculum (starter) is added: Inoculum in the form of starter ‘Bakhar’ is added. Reference(s): Hutchinson and Ram Ayyar, 1925. 4. Bhaati Jaanr Place of origin/usage: Darjeeling, Sikkim and Northeast states. Nature of beverage: Rice based. Importance of beverage: Bhaati jaanr is an inexpensive high calorie staple food-beverage for post natal women and ailing old persons in the villages who believe that it helps to regain their strength. Usual composition/ingredients: Rice and starter (‘ marcha ’ – see the chapter ‘Prepared Starter for fermented country beverage production’). Method of preparation: Glutinous rice is cooked for about 15 min in an open cooker, excess water is drained off and cooked rice is spread on a bamboo mat for cooling (40°C). A dry mixed starter culture called marcha is powdered and about 2% of it is sprinkled over the cooked rice, mixed well and kept in a vessel or an earthen pot for 1–2 days at room temperature for saccharification. A sweet aroma is emitted during saccharification. After saccharification, the vessel is made airtight and fermented for 2–3 days in the summer and 7–8 days in the winter. 4 Nature of fermentation: Alcoholic fermentation. Microorganism(s) involved: Saccharomyces bayanus, Candida glabrata Pichia anomala, Saccharomycopsis fibuligera, Saccharomycopsis capsularis and Pichia burtonii . Whether native fermentation or inoculum (starter) is added: Inoculum in the form of starter Marcha is added. Method of consumption: Bhaati jaanr is made into a thick paste by stirring the fermented mass with the help of a hand driven wooden or bamboo made stirrer and is consumed directly. Bhaati jaanr is stored in an earthenware crock for a week or more after desired fermentation is completed to make yellowish white supernatant liquor called nigaar , collected at the bottom of the earthenware crock and drunk directly with or without the addition of water. Varied/ Related forms of beverage: Zutho . Reference(s): Tamang et al ., 1996, Haard et al ., 1999, Teramoto et al ., 2002. Tamang and Thapa, 2006. 5. Chhang Other names, if any: Lugri , Jhol , Chakti and Ghanti . Place of origin/usage: Himachal Pradesh. Nature of beverage: Rice based. Time of consumption: An indispensable hospitality beverage in Lahaul valley. It is a popular fermented beverage which is served during festivals (Phagli - traditional New Year of Lahulis) and marriage ceremonies to guests. It is offered to the deities and also exchanged as an important gift during weddings and other auspicious ceremonies. Importance of beverage: Chhang is an indispensable hospitality beverage and is considered to provide protection against cold during winters as it contains vitamins, amino acids and sugars besides alcohol. Usual composition/ingredients: Rice/ barley and the starter (‘ Phab’ – see the chapter ‘Prepared Starter for fermented country beverage production’). Method of preparation: Cooked rice and ‘ Phab’ is mixed together and allowed for fermentation. Nature of fermentation: Solid state alcoholic fermentation. 5 Whether native fermentation or inoculum (starter) is added: Inoculum in the form of starter ‘Phab’ is added. Varied/ Related forms of beverage: Distilled form of chhang is known as Sra in Lahaul valley. Similar kind of beverage in Sikkim is called as Bhaate jaanr . Reference(s): Thakur et al ., 2004, Savitri and Bhalla, 2007. 6. Yu Other names, if any: Atingba Yu , Puk-Yu. Place of origin/usage: Manipur. Nature of beverage: Rice based. Time of consumption: Traditionally it is used as a drug, which may or may not associate with variety of plant/mineral products. It is only traditional healers (Maiba and Maibi) and village heads, who prescribe these drugs to patients. Importance of beverage: It has some therapeutic value. Usual composition/ingredients: Rice and starter (‘ Hemei ’ – see the chapter ‘Prepared Starter for fermented country beverage production’). Preferred quality of raw materials: Tasty rice produces good quality of Yu . Method of preparation: The cooked rice is spread and kept in dim light for suitable cooling. It is then mixed up with starter material, Hamei (40-50 gm/ kg of rice). After thoroughly mixing the two components, it is kept for fermentation. The mixture is then fitted inside the pot, which is previously cleaned and dried over fire. The mouth of the pot is covered with a clean cloth and kept in sunlight for 3-4 days during summer. During winter, the mixture is fitted in a bamboo basket internally wrapped with the leaves of Teak ( Tectona grandis L. f.), Ficus hispida Linn., Banana ( Musa paradisiaca Linn.), Giant taro ( Alocasia indica Schoot.), etc. and baked in direct sunlight after covering the open mouth of the basket by coarse cloth for 5-6 days for fermentation. Nature of fermentation: Alcoholic fermentation. Microorganism(s) involved: Alternaria , Cladosporium , Curvularia , etc. (on phyllosphere) and Alternaria sp. , Aspergillus, Cladosporium , etc. (on phylloplane) are found to be present on the F. hispida leaves, Bacillus sp. and Xanthomonas sp. are also involved in the fermentation. 6 Whether native fermentation or inoculum (starter) is added: Inoculum in the form of starter ‘Hamei ’ is added. Changes in physical and chemical profile: During fermentation, three taste stages; alkaline, sweet and bitter taste takes about two days, inclusive of the total fermentation period. The sweet and bitter ones are filtered and the filtrate obtained is called Atingba-Yu . The latter is subjected to distillation and the distillate thus collected is called Yu . During the process of fermentation if more time is taken, the product becomes poor in quality and in quantity. Under prolonged fermentation, a sour taste is produced following the bitter taste. Under such circumstances, distillation fails, leading to spoilage. Therefore, for distillation, the bitter taste is the right one for getting good quality and quantity of Yu . Method of consumption: The poor health condition of women due to irregular menstrual flow, infertility factors, obesity, loss of appetite, low nourishment of foods, etc. are regulated through alcohol with plant drugs. Ash of the whole plant of Pogostemon purpurascens Dalz (Tekta) / Coriandrum sativum L. (Phadigom) is filled into a bamboo pipe whose end wall/node has a small hole. A few twigs of Cynodon dactylon Pers., block this hole so as to save the leach out of the alcohol when poured. First class Yu or alcohol (called Machin ) is poured inside the bamboo pipe and the filtrate obtained is collected into an empty Lagenaria siceraria Standl. (Tumba). When the Lagenaria siceraria Standl. fills up, it is fitted with an airtight lid. The Tumba is placed in a water bath in a liquid called Utti (filtrate of burnt ash of Oryza sativa L.) or the Lagenaria siceraria Standl. is directly buried underneath the soil surface for 7 days. After these, the filtrate alcohol is ready for massage. Massage starts from fingers/toes towards the joints and finally to the navel and for face also towards the navel.