{"id":5407,"date":"2026-01-24T14:16:24","date_gmt":"2026-01-24T14:16:24","guid":{"rendered":"https:\/\/saltbudapest.com\/koji-beer-on-the-salt-drink-menu\/"},"modified":"2026-01-24T14:19:34","modified_gmt":"2026-01-24T14:19:34","slug":"koji-beer-on-the-salt-drink-menu","status":"publish","type":"post","link":"https:\/\/saltbudapest.com\/hu\/koji-beer-on-the-salt-drink-menu\/","title":{"rendered":"Koji s\u00f6r a SALT italsor\u00e1ban"},"content":{"rendered":"

A SALT konyh\u00e1j\u00e1n nemcsak az \u00e9telekkel, de az italokkal is nagyon sz\u00edvesen k\u00eds\u00e9rletez\u00fcnk. Ugyanolyan nyitotts\u00e1ggal ny\u00falunk \u00faj technol\u00f3gi\u00e1khoz, mint az olyan, \u00e9vsz\u00e1zadok \u00f3ta haszn\u00e1lt elj\u00e1r\u00e1sokhoz, amik relev\u00e1ns v\u00e1laszokat adnak az felel\u0151s alapanyag-haszn\u00e1lat \u00e9s fenntarthat\u00f3s\u00e1g k\u00e9rd\u00e9seire, nem mellesleg k\u00fcl\u00f6nleges, m\u00e9ly \u00edzeket eredm\u00e9nyeznek. Ennek a gondolkod\u00e1snak az eredm\u00e9nye az a k\u00fcl\u00f6nleges ital is, ami t\u00e9li \u00e9tlapunkon jelent meg el\u0151sz\u00f6r.\u00a0<\/strong><\/p>\n

\"\"<\/p>\n

A kojis\u00f6r \u00f6tlete L\u0151rinc koll\u00e9g\u00e1nkt\u00f3l sz\u00e1rmazik. L\u0151rinc a Salt konyh\u00e1j\u00e1ban (\u00e9s \u00e9lelmiszerm\u00e9rn\u00f6kk\u00e9nt is) r\u00e9g\u00f3ta foglalkozik ferment\u00e1ci\u00f3val, azon bel\u00fcl is a kojival. A koji \u2013 vagyis az Aspergillus oryzae nev\u0171 nemespen\u00e9szgomba \u2013 Kelet-\u00c1zsi\u00e1ban t\u00f6bb mint ezer \u00e9ve haszn\u00e1lt ferment\u00e1ci\u00f3s eszk\u00f6z. Alapvet\u0151 szerepet j\u00e1tszik t\u00f6bbek k\u00f6z\u00f6tt a sz\u00f3jasz\u00f3sz, a miso, a szak\u00e9 \u00e9s az amazake k\u00e9sz\u00edt\u00e9s\u00e9ben. L\u0151rinc szakmai kutat\u00f3munk\u00e1ja sor\u00e1n mer\u00fclt fel, hogy ez az elj\u00e1r\u00e1s elm\u00e9letben a s\u00f6rk\u00e9sz\u00edt\u00e9sben is alkalmazhat\u00f3 lehet.<\/span><\/p>\n

A kojit hagyom\u00e1nyosan nem k\u00f6zvetlen\u00fclalkoholos erjeszt\u00e9sre haszn\u00e1lj\u00e1k, hanem arra, hogy enzimek seg\u00edts\u00e9g\u00e9vel lebontsa a gabon\u00e1k kem\u00e9ny\u00edt\u0151j\u00e9t erjeszthet\u0151 cukrokk\u00e1. Ez a l\u00e9p\u00e9s a s\u00f6rf\u0151z\u00e9sben \u00e1ltal\u00e1ban a mal\u00e1t\u00e1z\u00e1ssal, vagyis az \u00e1rpa cs\u00edr\u00e1ztat\u00e1s\u00e1val t\u00f6rt\u00e9nik. A kojis\u00f6r eset\u00e9ben viszont ezt a folyamatot a pen\u00e9szgomba v\u00e9gzi el, hasonl\u00f3 hat\u00e9konys\u00e1ggal, de elt\u00e9r\u0151 \u00edzszerkezettel.<\/span><\/p>\n

Mivel L\u0151rinc a kojival dolgozik magabiztosan, a s\u00f6rf\u0151z\u00e9shez viszont m\u00e1sfajta szak\u00e9rtelem sz\u00fcks\u00e9ges, a kojis\u00f6r projekt a Gravity Brewinggel k\u00f6z\u00f6sen val\u00f3sult meg. A Gravity Brewing egy budapesti k\u00e9zm\u0171ves s\u00f6rf\u0151zde, amely kifejezetten friss, csapr\u00f3l k\u00edn\u00e1lt s\u00f6r\u00f6kkel dolgozik, \u00e9s nem t\u00f6megtermel\u00e9sben gondolkodik. A Salt oldal\u00e1r\u00f3l a koji ismerete \u00e9s a ferment\u00e1ci\u00f3s tud\u00e1s, a Gravity oldal\u00e1r\u00f3l pedig a s\u00f6rf\u0151z\u00e9si technol\u00f3gia kellett ahhoz, hogy megsz\u00fclessen italsorunk \u00faj, izgalmas tagja.<\/span><\/p>\n

A folyamat sor\u00e1n \u00e1rp\u00e1t f\u0151ztek, majd kojisp\u00f3r\u00e1val oltott\u00e1k be, \u00e9s meleg, p\u00e1r\u00e1s k\u00f6rnyezetben n\u00e9h\u00e1ny nap alatt elk\u00e9sz\u00fclt a koji, vagyis a pen\u00e9sszel ben\u0151tt \u00e1rpa. Ek\u00f6zben a gomba enzimei lebontott\u00e1k a kem\u00e9ny\u00edt\u0151t, \u00edgy az alapanyag \u00e9desk\u00e9s \u00edz\u0171v\u00e9 v\u00e1lt. Ezt erjesztett\u00e9k tov\u00e1bb s\u00f6r\u00e9leszt\u0151vel, \u00edgy sz\u00fcletett meg a k\u00e9sz s\u00f6r.<\/span><\/p>\n

Az eredm\u00e9ny egy vil\u00e1gos, letisztult megjelen\u00e9s\u0171, kifejezetten k\u00f6nnyen ihat\u00f3 s\u00f6r, amely \u00edz\u00e9ben finoman elt\u00e9r a hagyom\u00e1nyos l\u00e1gerekt\u0151l. Enyh\u00e9n \u00e9leszt\u0151s, kal\u00e1csos, gabon\u00e1s jegyek jelennek meg benne, mik\u00f6zben nem nem neh\u00e9z vagy tolakod\u00f3 az \u00edze. Kojis\u00f6r\u00fcnk alkoholtartalma visszafogott, nem t\u00e9r el jelent\u0151sen egy klasszikus s\u00f6r\u00e9t\u0151l, de a text\u00far\u00e1ja \u00e9s az \u00edzm\u00e9lys\u00e9ge miatt m\u00e9gis eg\u00e9szen m\u00e1s \u00e9lm\u00e9nyt ad.<\/span><\/p>\n

\"\"<\/p>\n

A kojis\u00f6r az italp\u00e1ros\u00edt\u00e1s r\u00e9szek\u00e9nt, a keny\u00e9rfog\u00e1shoz \u00e9rkezik az asztalhoz. Tudatos szerepe van a men\u00fcben: a boros t\u00e9telek k\u00f6z\u00f6tt friss\u00edt, egyens\u00falyt teremt, \u00e9s egy komfortos, k\u00f6nnyen \u00e9rtelmezhet\u0151 pontot jelent a vacsora menet\u00e9ben.\u00a0<\/span><\/p>\n

A s\u00f6r kiz\u00e1r\u00f3lag a Saltban \u00e9s a Gravity Brewingn\u00e9l \u00e9rhet\u0151 el. A Gravityn\u00e9l csapon, n\u00e1lunk pedig \u00fajrahaszn\u00e1lhat\u00f3, k\u00e9zzel k\u00e9sz\u00fclt \u00fcvegben szolg\u00e1ljuk fel, amely szint\u00e9n illeszkedik a fenntarthat\u00f3s\u00e1gra \u00e9s a min\u0151s\u00e9gmeg\u0151rz\u00e9sre \u00e9p\u00fcl\u0151 szeml\u00e9lethez.<\/span><\/p>\n

A kojis\u00f6r j\u00f3l p\u00e9ld\u00e1zza azt a gondolkod\u00e1sm\u00f3dot, amely a Salt konyh\u00e1j\u00e1t \u00e9s italokr\u00f3l alkotott elk\u00e9pzel\u00e9seit is meghat\u00e1rozza: term\u00e9szetes ferment\u00e1ci\u00f3s folyamatokkal dolgozni, helyi egy\u00fcttm\u0171k\u00f6d\u00e9sekben gondolkodni, \u00e9s olyan technol\u00f3gi\u00e1kat \u00fajra\u00e9rtelmezni, amelyek nem v\u00e9letlen\u00fcl \u00e1llt\u00e1k ki az id\u0151 pr\u00f3b\u00e1j\u00e1t.\u00a0<\/span><\/p>\n

A kojis\u00f6r jelenleg is a t\u00e9li men\u00fc r\u00e9sze, de a projekt itt nem \u00e1ll meg. A koji tov\u00e1bbi alapanyagokkal \u00e9s s\u00f6rst\u00edlusokkal p\u00e1ros\u00edtva \u00fajabb izgalmakat tartogat a SALT konyh\u00e1j\u00e1n.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A SALT konyh\u00e1j\u00e1n nemcsak az \u00e9telekkel, de az italokkal is nagyon sz\u00edvesen k\u00eds\u00e9rletez\u00fcnk. Ugyanolyan nyitotts\u00e1ggal ny\u00falunk \u00faj technol\u00f3gi\u00e1khoz, mint az olyan, \u00e9vsz\u00e1zadok \u00f3ta haszn\u00e1lt elj\u00e1r\u00e1sokhoz, amik relev\u00e1ns v\u00e1laszokat adnak az felel\u0151s alapanyag-haszn\u00e1lat \u00e9s fenntarthat\u00f3s\u00e1g k\u00e9rd\u00e9seire, nem mellesleg k\u00fcl\u00f6nleges, m\u00e9ly \u00edzeket eredm\u00e9nyeznek. Ennek a gondolkod\u00e1snak az eredm\u00e9nye az a k\u00fcl\u00f6nleges ital is, ami t\u00e9li \u00e9tlapunkon jelent […]<\/p>\n","protected":false},"author":5,"featured_media":5403,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-5407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hu"],"yoast_head":"\nKoji s\u00f6r a SALT italsor\u00e1ban - SALT Budapest<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saltbudapest.com\/koji-beer-on-the-salt-drink-menu\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Koji s\u00f6r a SALT italsor\u00e1ban\" \/>\n<meta property=\"og:description\" content=\"A SALT konyh\u00e1j\u00e1n nemcsak az \u00e9telekkel, de az italokkal is nagyon sz\u00edvesen k\u00eds\u00e9rletez\u00fcnk. 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