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Ukugeneza i-Sake Iwayini Elezothwane — I-Fermentation Enhandle Enqubile
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Ukugeneza i-Sake Iwayini Elezothwane — I-Fermentation Enhandle Enqubile

Zenzela i-sake (nihonshu) usebenzisa inqubo ethile yenhandle enqubile, apho i-koji mold iguquguqula i-starch yomabele ibe ushukela, futhi i-yeast ngesikhathi sinye iguquguqula ushukela ube naliphuthehuze, konke kusibhedlela esisodwa. Inqubo yaliphuthehuze ifinyelela amagede e-alkoholi ama-18-20%, aphakamileyo kunazozinye iziphuzo eziphuthelukayo ngokwendalo.
Osezingeni eliphezulu
amaviki ama-3-4 (i-fermentation eyenzile), izinyanga ezi-2-3 (ukuzihlanza)

Imiyalelo

1

Qunjelela Umabele, Koji, Kanye Nethuseli Yebhiyela

Khetha umabele wesushi noma umabele wamathane aphansi (Koshihikari noma okuningana). Meka umabele usumeni okwengu-8-10 amahora. Ukulila okwesikhashana okulinganiselwe 30 imizuzu kuze kube umabele uphansi ekhumbulweni kodwa ayikho i-porridge. Nge-koji, ungathola koji oyomile noma thengani umabele we-koji owulungile. Nethuseli lasake (Saccharomyces cerevisiae noma ethuseli lasake elinganiselwe) kidingekile; Ngokwendalo, ethuseli eliyinhlosele lasebenziswa, kodwa ngokwemiphumela ehlangene, ethuseli labraw lasake likhethiwe.

Izinto zokwakha zalesi sinyathelo:

Ilayisi le-sakeIlayisi le-sake2 kg ucezu
AmanziAmanzifor washing and soaking ucezu

Amathuluzi adingekayo:

Ubhasikidi wokubilisa ngomhwamukoUbhasikidi wokubilisa ngomhwamuko
2

Zenzela uKoji Noma uQunjelela uKoji Athengiswa

Uma uzenzela i-koji: umabele oliqanyelwe usasazwa ndawonye noma esithungwini esinomoya, lidukuluze ke nge-spore e-Aspergillus oryzae. Ihlale igumbini elimnandi (25-30°C) okwengu-40-48 amahora. Koji ilungile uma inephunga elimnandi futhi isikhumba esimhlophe. Uma ukuthengiwe koji, qhubekela kolunye umkumbi ngaphandle kokwenza kwakho.
Isinyathelo 2 - Image 1

Izinto zokwakha zalesi sinyathelo:

Imbewu yesiqalisi se-koji (Aspergillus oryzae)Imbewu yesiqalisi se-koji (Aspergillus oryzae)initial portion ucezu
Imvubelo ye-sakeImvubelo ye-sake1 packet ucezu
I-lactic acid (yezinga lokudla)I-lactic acid (yezinga lokudla)5-10 ml ucezu
AmanziAmanzias needed ucezu

Amathuluzi adingekayo:

Isitsha sokuvutshelwa (isigubhu sengilazi)Isitsha sokuvutshelwa (isigubhu sengilazi)
Ithemomitha YehhaviniIthemomitha Yehhavini
3

Zenzela iMpumela Yehashu Kanye Nokuhamuduza umabele oliqanyelwe

Esithungwini esikhulu sokuphutheluka, hlanganisa koji kanye nomabele oliqanyelwe. Vala umoya wokuphucula noma uvapo umabele oliqanyelwe phezu kwehashu yehotele, bese uphindaphindeka kanye nothambo. Inqubo yaliphuthehuze kubalwa 'shubo' noma ihashu yehotele. Engeza amanzi anamamangcobo noma amanzi okulila (iphatheni noma ichubisi). Isikhathelo: hlanganisa koji kanye nomabele insuku ezintathu ngaphakathi kweyanga yole-10, engeza umabele olukhulu kathathu.

Izinto zokwakha zalesi sinyathelo:

Ilayisi le-sakeIlayisi le-sakeremaining batches ucezu
Imbewu yesiqalisi se-koji (Aspergillus oryzae)Imbewu yesiqalisi se-koji (Aspergillus oryzae)remaining portions ucezu
AmanziAmanzias needed ucezu

Amathuluzi adingekayo:

Ubhasikidi wokubilisa ngomhwamukoUbhasikidi wokubilisa ngomhwamuko
4

Engeza iThuseli Kanye Nokwandisa uKhosi Omkhulu Wokuphutheluka

Ngemva kokuba ihashu yehotele ilungile, engeza ethuseli lasake. EJapan yokondlu, inqubo ibizwa ngokuthi: umabele olukhulu kanye ne-koji kufaka ngokunyamalala. Ngakunye okwengeziwe noma i-tanda, ikongeziwe umabele olukhulu kanye ne-koji. Okuphutheluka kabusha ekusiko (18-20°C (nge-sake ephakamileyo) noma 20-25°C (ngestilo yommusi). Inqubo enhandle: koji iguquguqula i-starch ibe ushukela, ethuseli iguquguqula ushukela ube naliphuthehuze ngesikhathi sinye.

Amathuluzi adingekayo:

I-airlock yokuvutshelwaI-airlock yokuvutshelwa
Ithemomitha YehhaviniIthemomitha Yehhavini
I-hydrometerI-hydrometer
5

Shela, Sissila, Kanye Nokuzilungiselela i-Maturation

Ngemva kokuba ukunyakuzeliselwa kokuphutheluka (amaviki ama-3-4), shela umsuzi ngephepha likutsatshana noma ishelo lokuhlela ukwehlukanis amanzi kumabele. NgesakeMlangeni ekuluntu, Unganweba ngesisindo sokutsala. Amanzi e-alkoholi (sake) angasmuthwale ngangokungeziwe noma ihlale ukuzihlanza. Yokondlu: maturation izinyanga ezi-2-3 esibhedlela esivaliwe, apho inzwi libonakala kumjikijelo. Sake ezenza ukuthi ihlale egumbini lamanzi ayalingana, ikhulisa amahala adala kanye nenka engezansi kwechwane.

Amathuluzi adingekayo:

Indwangu Yekotini Ecolekile YoshiziIndwangu Yekotini Ecolekile Yoshizi
Ithemomitha YehhaviniIthemomitha Yehhavini

Izinto

7

Amathuluzi Adingekayo

7

CC0 Isizinda Somphakathi

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