Chicha de jora - Drink of the Incas

The chicha is an ancient drink in Peru and America, and its main ingredient isfermented corn or improves. The ancient Peruvians discovered the art of makingchicha de Jora by chance, and although its origins were modest, the drink became the most important of the Inca Empire.

Development of Chicha de Jora

In our country, the chicha is produced by hand. However, this does not mean that we follow certain steps defined in preparation: reached base chicha Raw material The raw material is controlled germination of corn grains prevent the development of stalks and radicle. The purpose at this stage is to produce malt, this is known as malting. The malting also has a number of phases: Soaking: Performed in clay jars (north coast) or in wells rectangular stone, 10 inches tall (sierra), and lasts approximately 12 to 14 hours. Germination: on the north coast corn is placed on a layer of sand 2 to 3 inches in height, watered and covered with sand and leaves banana, and sand again and banana leaves like a thousand leaves. Corn must remain so for 4 days. In the mountains, soak in the same pool of water is removed and placed ichu, and the bunch grass is watered regularly. This operation lasts 8 to 15 days. Drying enough sun exposure. The transformations that occur in germinated cereal depend on the complementary action of different enzymes such as appointments, diastase, amylase and protease.Transformations raw material serve as nutrients for microorganisms responsible for fermentation, since they can not assimilate macromolecules such as starch, proteins. Jora corn has germinated and the morphological changes development of the stalks and the disappearance and softening of the grain, degradation of proteins and starch, etc.. Cooking First, in a completely clean pan, roasted and improves the barley. Then, in a large pot boil the jora, placing 3-10 liters of water per kilo of jora. While boiling, time from 6 to 24 hours, water is added to the barley and clove. Moves constantly to prevent burning, allowing it to consume liquid to half the original volume and then re-fill and cook until finally put out the fire. Filtration Cotton fiber is used on the north coast, and in the highlands is used ichu, which is placed in a basket-shaped net. This action waste is to separate solids from liquids. Fermentation It has two phases: Inoculation: the liquid is placed in jars containing a large amount of yeast growth and maturity in constant (called pitchers drunk). Also performed by placing sugar or molasses, as these sweeteners are made by yeast. Fermentation takes about 3 days, but already 48 hours feels bittersweet, and 96 acquired the taste of chicha characteristic of "chicha strong." It is advisable to move the girl the duration of this process.

Components of chicha 

Water, protein, fat, carbohydrates, fiber, ash.

Organoleptic Characteristics

Catacaos chicha

Color: varied, depends on the raw material used in its preparation. At the start of fermentation is dark brown, but as time passes it becomes yellowish white or light brown.

Aroma: It has characteristics of volatile products. Its aroma is pleasant andgenerally does not vary with time.

Taste: sweet and sour, nice. Is strongly influenced during fermentation, which starts with sweet corn, passes

bittersweet ending slightly sweet and sour and acid.

Clarity: The chicha is cloudy.

Sediment: Sediment glaring when fermentation is finished.

Types of Chicha in Peru 

Purple corn

White corn

Peanut

Jora

Arequipa

Jora-legged cow

Chicha de quinoa

Loreta