Method for preparation of tempeh, tempeh prepared thereby, sauce containing prepared tempeh, and preparation method therefor

A controlled production method for tempeh involving peeling, steaming, and fermenting under specific conditions addresses cross-contamination and inefficiencies in conventional methods, resulting in high-quality, mass-produced tempeh with improved nutritional value and stability.

AU2023264432B2Pending Publication Date: 2026-07-23CJ CHEILJEDANG CORP
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Patent Information

Application Number
AU2023264432
Authority / Receiving Office
AU · AU
Patent Type
Applications
Current Assignee / Owner
Priority Date
2023-05-03
Filing Date
2023-05-04
Publication Date
2026-07-23

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Abstract

The present application pertains to a tempeh preparation method suitable for mass production, tempeh prepared thereby, and aged fermentate of tempeh. The present application provides a method for preparation of tempeh, the method comprising the steps of (a) dehulling soybeans, (b) soaking the dehulled soybeans, (c) inoculating the soaked soybeans with tempeh fungus, and (d) fermenting the inoculated soaked soybeans.
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Citation Information

Patent Citations

  • Method for producing tempeh-like fermented food

    JP2007175024A

  • Method for producing loosened tempeh fungus fermented food, and loosened tempeh fungus fermented food

    JP2009153470A