|
Author Sans Herrero, Greta |
Abstract Introduction: Tempe-sake is an alcoholic beverage obtained from the fermentation of "Mongeta del Ganxet" by the fungus Rhizopus oryzae, followed by a process of rice saccharification to finally obtain this drink by alcoholic fermentation. In the Nordic Food Lab they developed tempeto, which contains the enzymes secreted by the aforementioned fermentative fungus. "El Celler de Can Roca" studied the possibility of making an alcoholic beverage thanks to the action of these enzymes on starch-rich substrates such as rice. Objectives: To sacchaify starch-rich substrates and to propose two hypotheses for the elaboration of tempe-sake. The first hypothesis seeks to optimize alcohol performance (tempe-sake 1) and the second hypothesis seeks to obtain tempe-sake with umami potential (tempe-sake 2). Analyze the parallels between making traditional sake or other products such as miso. Methodology: Review of scientific articles and search for information in books that relate topics covered in this work. Several hypotheses are posed that will be developed throughout the present work. Analysis: The results found in the different scientific articles are collected in summary tables and the parameters are discussed according to the production and enzymatic activity of interest. It also analyzes contents such as the initial and secondary substrate, the ratio between these two and the variations in the yeast that carries out the alcoholic fermentation. As a final section, we discuss the limitations that may have the production of tempe-sake, taking into account the necessary guarantee of food safety. Conclusion: To achieve both tempe-sake 1 and tempe-sake 2, it is necessary to apply optimal conditions of production and enzymatic activity so that amylolytic and proteolytic enzymes are favored respectively. The organoleptic profile is essential for the final product to be attractive, as well as the necessary guarantee of food safety that prevails over any other aspect. The modification of any variable is valid for the validation of both organoleptic potential and food safety. Keywords: Rhizopus oryzae, saccharification, enzymatic production, enzymatic activity, alcoholic fermentation, tempe-sake, umami. |
|
|
Director Oller Salvia, Benjamí |
||
|
Degree IQS SE - Undergraduate Program in Biotechnology |
||
|
Date 2020-06-01
|
