19
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
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. 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.
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.
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 theF. hispida leaves, Bacillus sp. and Xanthomonas sp. are also involved in the fermentation.
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:
Ø 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.
Ø 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.
Ø Equal numbers of fresh leaves of Vangueria spinosa Roxb. (Heibi), Mussaenda frondosa L. (Hanurei), and Holmskioldia sanguinea Retz. (Kharam-leishok) the above plants are boiled with appropriate volume of water. The pot has a small hole near the neck through which a side tube connects. This side tube is for collection of the condensed steam on cooling. This condensed liquid when mixed up with the appropriate volume of first class Yu or alcohol made ready for massage.
Ø Resinous wood of about 20-30 gm of Pinus khasya Royle. ex Parl. (pine tree) is made into fine pieces with the help of a sharp knife. Seven each of clove (Syzygium aromaticum (L.) Merr. and Perry.) buds and black pepper (Piper nigrum L.) spikes are dropped along with the pieces into a pot containing about 250 ml first class Yu (Machin). About 5-10 gm of Jaiphor (a prepared product available in market) is also added into the above pot and closed airtight. When the colour of the wine changes to yellow, it is ready for oral consumption and massage. For massage, few drops of the yellow wine are used whereas, for oral consumption the dose is about 5 ml twice daily for 30 days for adults (half dose for children). This prescription is used for individuals who have accumulated large amount of fat in their body.
Ø About 250 ml of first class alcohol (Machin) is mixed with 3-5 powdered naphthalene balls. To this, crushed juice of 60-100 gm fresh ginger (Zingiber officinale Rosc.) rhizome is added along with pieces of 5-10 leaves of Tezpat (Cinnamomum tamala (Buch-Ham.) T. Nees and Eberm.), and tightly closed kept undisturbed for one week in dim sunlight. Traditional healers for oral consumption prescribe this drug for adults 5-20 ml twice daily before meal for 30 days. Menstruation may sometimes be associated with pain in the lower abdomen. Under such conditions, traditionally the alcohol (Yu) is consumed. This reduces the pain and resumes the normal condition, thereby increasing the menstrual flow. The alcohol also increases the post partum bleeding and is thus considered good for women.
Ø About 10-20 gm Yai-Thamna-Manbi (Kaemferia rotunda L.) fresh rhizome is crushed and mixed with 30-40 ml of first class Yu (Machin) and stored for a while. The preparation is prescribed to women on the first day of menstruation for five days at the dose of 30-40 ml twice daily before meals. The same preparation is also recommended for post-partum women at the same dose for 3 months. The application is after 5 days from the delivery date.
Condition(s) of fermentation:
Ø In winter, fermentation is perfectly maintained by wrapping the mixed up mass preferably with the leaves of Tectona grandis L. f. (Teak), and Ficus hispida Linn (Ashi-Heibong), this may be due to the microflora present on these leaves.
Ø The experience has proved that use of F. hispida leaves gives better results. Traditionally, the heat from the fire is increased so as to boil the fermented mass initially. Once boiling occurs, it is maintained to an optimum; otherwise poor quality alcohol is produced.
Ø The amount of alcohol produced increases with the increase in the quality of Hamei upto a certain limit. With the use of 5-30 gm Hamei, the alcohol (Yu) production increases from 90-125 ml. When Hamei is not used, the production of Yu reaches upto an optimum of 48 ml. However, with Hamei (Rice with Hamei-RH), the alcohol production reaches upto 81 ml.
Reference(s): Singh and Singh, 2006.
7. Themsing
Place of origin/usage: Arunachal Pradesh.
Nature of beverage: Cereal based.
Importance of beverage: It is used in curing certain disease like waist and muscles pain and added as an ingredient in formulation of certain local medicines. These medicines formulated with local beverages (rakshi and lohpani) and given in the delivery, stomach pain, dysentery and chhatpa (a syndrome affecting people of cooler region when they go to hotter places).
Usual composition/ingredients: Finger millet (Kongpu) or barley (bong) or mixture of both and the starter (‘Pham’ – see the chapter ‘Prepared Starter for fermented country beverage production’). Kongpu gives low yield but high quality of themsing, whereas when bong is used alone or incombination with kongpu gives high yield of themsing. Themsing looks like black tea and has a good aroma.
Method of preparation: The grains of finger millet or barley are cooked and taken out. These are spread on the bamboo mat or polythene sheet on the floor. Small amount of starter ‘pham’ [yeast tablet made of indigenous rice paste and leaves of Solanum khasianum] is mixed thoroughly with the cooked grains. Zarsi is smeared inside the special wooden container for preparation of themsing (zom) before keeping the cooked grains in it to avoid development of foul smell. Then whole mixture is kept in the zom. The paste is covered with leaves of Zola (Brassiopsis sp.) or banana (Zola is more preferred), over which a thin layer of wooden ash is spread. Then, whole container is made air tight. Small pipe is fitted at the bottom of the container and packed with yak ghee. The container is kept undisturbed for 1-3 years.