MAKING SAKE FROM THE ALCOHOLIC FERMENTATION OF PARBOILED BROKEN RICE (ORYZA SAIVA L.).
DOI:
https://doi.org/10.56346/ijsa.v8i2.329Keywords:
Fermentation; Broken rice; Aspergillus oryzae; Saccharomyces cerevisiae; Sake.Abstract
During the traditional or industrial processing of rice, various by-products are produced, such as the husk, bran and broken rice. Broken rice has been little valued in the food sector, being used more as animal feed. However, the broken rice has a high concentration of starch, which is a fermentable substrate. The aim of this study was to investigate the reuse of broken rice for sake production. Sake is an alcoholic rice drink obtained by simultaneous saccharification and fermentation, using the fungus Aspergillus oryzae and the yeast Saccharomyces cerevisiae, with an alcohol content ranging from 14 to 26 °GL at 20 °C. To carry out this study, the Completely Causalized Design (CID) was used, in which four treatments with different formulations were prepared, considering two variables, broken rice and concentration of total soluble solids (°Brix), in triplicate for each treatment, totaling 12 repetitions. The sake production process began with steaming the rice, followed by the production of koji rice with the fungus Aspergillus oryzae. The musts were inoculated with Saccharomyces cerevisiae yeast, and the fermentation process was monitored by measuring the parameters (pH, total soluble solids and total titratable acidity) every 24 hours for 144 hours. After the beverage was produced, the physicochemical parameters (pH, total soluble solids, total titratable acidity, color and alcohol content) were analyzed. The sake produced after 144 hours of fermentation had the following average values for the parameters analyzed: pH ranging from 3.41 to 3.60; total soluble solids (°Brix) from 4.67 to 11.33; total titratable acidity (ATT) from 78.86 to 113.18 mEq/L; L* color coordinates ranging from 75.10 to 76.70; a* from -0.33 to -0.44; b* from 0.81 to 1.81; C* from 0.47 to 1.71; and °h angle from 62.40 to 77.76; as well as alcohol content from 4.60 to 14.67. The treatments with the highest amounts of crack and the lowest concentration of total soluble solids had the highest alcohol content. In general, the drink obtained from the fermentation of broken rice showed good characteristics and could be an economic alternative for small rice producers in the city of Beira.
References
ADESOKAN, I. A., ONIFADE, D. A., BOLARINWA, O. O., ALADELOYE, K. A., & ADEKOLA, A. (2022). Production of an Alcoholic Beverage from Rice (Oryzae sativa) Using Nigerian Palm Wine Yeasts. Current Journal of Applied Science and Technology, 41(13), 1-7.
ALCÂNTARA, V. C. & MENEZES, E. G. T. (2017). Vinho de laranja (Citrus sinensis L. Osbeck): um estudo com diferentes linhagens de Saccharomyces cerevisiae. The Journal of Engineering and Exact Sciences, 3 (6), 1-6.
BASSINELLO, P.Z.; CASTRO, E.M. Arroz como alimento. Informe agropecuário, Belo Horizonte, v.25, n.222, p. 101-108, 2004.
BHATANE, A. V., & PAWAR, C. D. (2013). Effect of T.S.S. and pH levels on chemical composition and fermentation of sapota must. The Asian Journal of Horticulture, 8(1), 129-132.
BORTOLONI, V. M. S. Determinação da composição centesimal do arroz parboilizado (Oriza sativa) e seu subproduto. Revista Congrega, URCAMP, Bagé, 2010.
BRAZILIAN BISCUIT. 2009. Quem somos. Disponível em:
BRASIL, Ministério da Agricultura, Pecuária e Abastecimento. (2008), a prova os regulamentos técnicos para a fixação dos padrões de identidade e qualidade para as bebidas alcoólicas fermentadas: fermentado de fruta, sidra, hidromel, fermentado de cana, fermentado de fruta licoroso, fermentado de fruta composto e saquê. Diário Oficial da União de 24/04/2008.
BRUNELLI, Luciana Trevisan. Caracterização físico-química, energética e sensorial dehidromel.2015.Disponívelem:https://repositorio.unesp.br/bitstream/handle/11449/145493/000871644.pdf?sequence=1&isAllowed= y. Acesso em: 05 de abril de 2024.
CASTRO, E. da M. VIEIRA, N.R. A.; RABELO, R.R.; SILVA, S.A (1999): Qualidade de grãos em arroz. Santo Antônio de Goiás: Embrapa Arroz e Feijão, p. 26-28. 1999.
CHAUDHARY, S. K. (2021). Production of sake from local variety of rice using isolated mold from local starter culture, Murcha (Doctoral dissertation, Department of Biotechnology).
COSTA, A. M. G. et al. Caracterização E Análise Sensorial De Hidromel: Tipo Seco Tradicional E Saborizado Com Morango. 2016.
CORREA, A.C. & BROLAZO, E. M. Produção de saquê artesanal em escala de laboratório, In :Revista brasileira de processos químicos, Campinas, SP, v.2 n.1, p.36, jan./jun. 2021
DANTAS, C. E. A., & Silva, J. L. A. (2017). Fermentado alcoólico de umbu: produção, cinética de fermentação e caracterização físico-química. Holos, 2, 108-121.
HARANDI, T. F., Taghinasab, M. M., & Nayeri, T. D. (2017). Electronic Physician (ISSN : 2008-5842). Electronic Physician, 9(9), 1–17. https://doi.org/10.19082/5212
IAL. INSTITUTO ADOLF LUTZ. Normas analíticas, métodos químicos e físicos para análise de alimentos.3.ed. São Paulo: Instituto Adolf Lutz, v.4, p. 533, 2008.
INOUE, Y., Ueda, S., Tanikawa, T., Sano, A., Suzuki, R., Todo, H., ... & Akao, K. (2023). Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods, 12(21), 4004.
KONICAMINOLTASENSINGAMERICAS,lnc2006.https://sensing.konicaminolta.us/br/blog/compreendendo-o-espaco-de-cor-cie-lch/ Acessado 10/03/2024
LOPES, C.C.Estudo do mecanismo de quebra dos grãos de arroz.Campinas, 1989. 128p. Dissertação (Mestrado em Engenharia de Alimentos) –FEA/UNICAMP.
LUNDUBWONG, N.; SEIB, P.A. Rice starch isolation byalkaline protease digestic of wetmilledrice flour. Journal of Cereal Science, Manhattan, v.31, p.63-74, 2000
LIMA, U. A. et al. Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. São Paulo SP, Blucher, v. 3, 593p., 2001
NISHIDA, H. (2021). Sake brewing and bacteria inhabiting sake breweries. Frontiers in Microbiology, 12, 602380.
MELO L., LACERDA L. D. e SOARES J. P. Fermentado Alcoólico de Arroz Quebrado.XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos. FAURGS, Gramado/RS,outubro de 2016.
NICOLETTI, A. M. Enriquecimento nutricional de macarrão com uso de subprodutos agroindustriais de baixo custo.2007. 77 p. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Santa Maria. 2007.
OLEE, D., Mahato, D. K., Kumar, P., Neupane, B. S., & Kharel, G. P. (2022). Identification of yeast and mould isolated from murcha in Nepal for rice wine production. Brazilian Archives of Biology and Technology, 65, e22210285.
PEIXOTO, Aristeu Mendes. Enciclopédia agrícola brasileira. vol. 4. São Paulo: Editora da Universidade de São Paulo, 2002.
ROCHA T. S.- Estudo da hidrólize enzimática do amido de mandioquinha salsa (Arracacia xanthorriza): Efeito do tamanho dos grânulos., Dissertação Mestrado, Universidade Estadual Paulista, 2007
SANTANA, G. R. O. (2017). Avaliação da qualidade de pepinos em conserva.
SHIMOFUJI, S., Matsui, M., Muramoto, Y., MORIYAMA, H., HOKI, Y., & UEHIGASHI, H. (2021). Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning. Japan Journal of Food Engineering, 22(1), 15-24.
SOARES DE ALMEIDA, C. (2022). Avaliação de diferentes agentes clarificantes no fermentado de arroz para a produção de saquê.
SOUZA P.M; MAGALHAES O.P. Aplication of microbial α amylase in industryA review- Brazilian Journal of microbiology. v.41 p.850-861,2010
SOLERAFLORIPA. Sake. 2011. Disponível em:http://solerafloripa.blogspot.com/2011/11sake.html?m=1. Acesso em: 29/05/2024.
TSUTIDA, A.; VAN DE RIET, I.; FURLAN, T.; ABUNO, V. S. Sakê. 2017. Disponívelem:<https://edisciplinas.usp.br/pluginfile.php/3506663/mod_resource/content/1/Sak%C3%AA.pdf>. Acesso em: 10 julho 2023.
TOKUOKA, M.; HONDA, C.; TOTSUKA, A.; SHINDO, H.; HOSAKA, M. Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatographyetimeof-flight/mass spectrometry. Journal of Bioscience and Bioengineering, v. 124, n. 2, p. 171-177, 2017.
XU, J., WU, H., WANG, Z., ZHENG, F., LU, X., LI, Z., & REN, Q. (2018). Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content. Scientific Reports, 8(1), 1–11. https://doi.org/10.1038/s41598-018-23013-1
