Aplicación del hongo (Aspergillus oryzae) en la leguminosa andina chocho (Lupinus mutabilis) para la obtención de azúcares simples en la elaboración de salsas

Abstract

The term "koji" refers to grains such as rice, barley or some cereal inoculated with Aspergillus Oryzae, a sporulating fungus native to China that develops on cooked grains in a warm and humid environment. In this project, inoculation will be carried out in the chocho (Lupinus mutabilis). The use of koji in our environment is not very common. Therefore, at the beginning of this work, general characteristics and traditional applications that are achieved with the application of Aspergillus Oryzae are presented, as well as the benefits obtained from fermentation with this technique. A literature search was carried out to obtain the necessary information. In addition, by-products of chocho koji were made and various recipes were created using these by-products. This proposal involves the application of the fungus Aspergillus Oryzae to the chocho, a well-known Andean legume, to then obtain simple sugars and make sauces. At the end of this project, several recipes were developed based on the by-products obtained from the chocho koji, which will provide texture, sweetness, aroma or umami. These recipes were submitted to the approval of a tasting panel and were subsequently evaluated by professionals in the culinary area, who verified the contribution of flavor, aroma and texture when using these techniques. Keywords: Koji. aspergillus oryzae, fermentation, chocho, fungus