Preparation method of bamboos, bamboos prepared from bamboos, sauce containing prepared bamboos and preparation method of sauce

Abstract

The invention relates to a preparation method of Tanbai suitable for large-scale production, Tanbai prepared by the preparation method, and an aged fermentation product of Tanbai. The present application provides a method of making Tanbei comprising the steps of (a) peeling soybeans, (b) soaking the peeled soybeans, (c) inoculating the soaked soybeans with Tanbei fungi, and (d) fermenting the inoculated soaked soybeans.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to Korean Patent Application No. 10-2022-0056156 filed on May 6, 2022 and Korean Patent Application No. 10-2023-0058023 filed on May 3, 2023, the disclosures of which are incorporated herein by reference. Technical Field

[0003] The present disclosure relates to a method for producing tempeh, tempeh produced by the method, a sauce containing the tempeh, and a method for producing the sauce. Background Art

[0004] Tempeh is a traditional Indonesian food made from fermented beans. Its production method generally involves boiling the beans, peeling them, inoculating them mainly with a strain of Rhizopus, and fermenting them. Like tofu, tempeh is made from beans, but the nutritional properties and texture of tempeh are different from tofu. For example, the shape of tempeh is similar to tofu, but the taste of tempeh is similar to mushroom. During the fermentation process of producing tempeh, as the Rhizopus strain grows, the mycelium wraps around the beans and aggregates together to form a hard tissue. Therefore, tempeh is also used as a meat substitute.

[0005] In Indonesia, tempeh is a daily food ingredient that can be cut and fried or stir-fried. In addition, tempeh is rich in amino acids and vitamins, especially calcium, which usually contains 2 / 3 of a glass of milk.

[0006] Currently, since tempeh is produced by conventional methods such as handwork rather than a mass production method, and is produced in the form of banana leaves or plastic wrapping during production, there is a possibility of cross contamination during the production process, and the production is not suitable for mass production.

[0007] Therefore, the present inventors conducted diligent studies, developed a production method for mass-producing nutritionally superior tempeh and a sauce using the tempeh thus produced, and thus completed the present disclosure. Summary of the invention

[0008] Technical issues

[0009] An object of the present disclosure is to provide a method for producing tempeh for large-scale production.

[0010] Another object of the present disclosure is to provide aged tempeh having excellent flavor by aging the tempeh.

[0011] Still another object of the present disclosure is to provide a sauce including aged tempeh.

[0012] Technical Solution

[0013] In order to achieve the above objectives,

[0014] One aspect of the present disclosure provides a method for producing tempeh, comprising: (a) peeling beans; (b) steaming the peeled beans; (c) inoculating tempeh fungi into the steamed beans; and (d) fermenting the steamed beans inoculated with the tempeh fungi.

[0015] Another aspect of the present disclosure provides a method for producing aged tempeh, comprising aging the tempeh.

[0016] Yet another aspect of the present disclosure provides a sauce including aged tempeh.

[0017] Hereinafter, the present disclosure will be described in detail.

[0018] 1. Method for producing tempeh

[0019] One aspect of the present disclosure provides a method for producing tempeh, comprising: (a) peeling beans; (b) steaming the peeled beans; (c) inoculating tempeh fungi into the steamed beans; and (d) fermenting the steamed beans inoculated with the tempeh fungi.

[0020] The method for producing tempeh includes (a) peeling beans.

[0021] In the present disclosure, beans are fruits of annual plants in the Leguminosae family under the order Rosaceae of dicotyledons. Beans are characterized by being rich in protein and lipids, as well as vitamins A, B, D and E. The beans used to produce tempeh can be soybeans, white beans, black beans, chickpeas, peas, black soybeans, kidney beans, mung beans, green beans, yellow beans, runner beans, lentils, pinto beans, etc. Specifically, the beans can be round soybeans, slices or flaked or ground round soybeans.

[0022] By peeling the beans, the hyphae of the tempeh fungus penetrates deep into the cotyledons of the beans, promoting growth. The peeling step can be performed using a peeling machine (e.g., a rubber roller mill, a grain grinder, a corn mill, a steel roller mill, etc.). When the beans are peeled, moisture easily penetrates into the inside of the beans, shortening the steaming time, thereby improving process efficiency. In the conventional method of producing tempeh, the raw beans are steamed and then the steamed beans are rubbed or stepped on to peel them, but unlike this, when the bean skins are removed before steaming the beans as in the present disclosure, sterilization is performed by steaming after peeling, so the possibility of cross contamination is greatly reduced and production efficiency is improved.

[0023] The step of peeling the beans can be performed by dry peeling. In addition, the dry peeling can also be performed at room temperature without heating. When the raw beans are peeled by dry peeling, the raw beans can be peeled without a heating process or a soaking process in water, thereby simplifying the process and shortening the time of the subsequent soaking step or steaming step, thereby improving the efficiency of the production process.

[0024] The production method may further include soaking the peeled beans prior to steaming.

[0025] The step of soaking beans is a process of hydrating beans, and water is added to soak the beans before steaming to make the moisture content suitable for tempeh production. The soaking time can be within a range selected from any lower limit selected from the group consisting of 10 minutes, 30 minutes, 1 hour, 2 hours, 3 hours, 4 hours and 5 hours and any upper limit selected from the group consisting of 6 hours, 8 hours, 10 hours, 15 hours, 20 hours, 24 hours and 48 hours, and specifically, the step can be performed for 2 hours to 24 hours.

[0026] By soaking peeled beans, the soaking time to reach the target moisture content can be shortened compared to the case of soaking unpeeled beans.

[0027] The method for producing tempeh includes (b) steaming the peeled beans.

[0028] The step of steaming the peeled beans refers to a process of cooking the beans by applying heat to the beans through steam. The step of steaming the beans can kill microorganisms of the beans, destroy trypsin inhibitors or other nutrient-inhibiting materials, and increase nutrients required for the growth of tempeh fungi. Generally speaking, the process of steaming the beans can prevent the loss of water-soluble nutrients of the beans compared to boiling in boiling water.

[0029] In an exemplary embodiment, the step of steaming can be performed by a steam pressure method. The steam pressure method can use saturated steam in which water and steam are in a balanced state, and since saturated steam releases heat without taking away moisture from beans, saturated steam can be used to quickly steam beans. When steaming is performed by the saturated steam pressure method, the pressure can be 0.5 kgf / cm 2 Up to 3kgf / cm 2 、0.6kgf / cm 2 Up to 2.7kgf / cm 2 、0.7kgf / cm 2 Up to 2.5kgf / cm 2 、0.8kgf / cm 2 Up to 2.3kgf / cm 2 or 1.0 to 2.0 kgf / cm 2In addition, the saturated steam may be at a temperature of 60 to 120° C., 70 to 110° C., or 80 to 100° C. Herein, the steaming by the steam pressurization method may use a pressurized steam engine, such as a rotary pressurized steam engine (NK type steam engine) or an intermittent pressurized steam engine.

[0030] In one example, when soybeans were steamed by a steam pressure method, it was confirmed that tempeh fungi grew smoothly and the level of food poisoning bacteria or common microorganisms was reduced compared to the case where soybean tempeh was produced by steaming soybeans by a conventional boiling method.

[0031] In the steam pressurization method, the steaming time for producing beans in a state suitable for tempeh production can be shortened to 20 minutes or less, 17 minutes or less, 15 minutes or less, 13 minutes or less, 10 minutes or less, 8 minutes or less, 6 minutes or less, 5 minutes or less or 3 minutes or less. Since the steam pressurization method has the effect of shortening the time for steaming beans, the process efficiency is improved compared with the boiling method or the simple steaming method. In the steaming step, the pressure, temperature and steaming time of the saturated steam pressurization method can be changed depending on the moisture content of the beans, etc.

[0032] The moisture content of the steamed beans may be 30 to 80 weight %, 40 to 75 weight %, 42 to 73 weight %, 45 to 73 weight %, 47 to 70 weight %, specifically 50 to 65 weight %. When the moisture content of the steamed beans is within the above range, the smooth growth of tempeh fungi can be promoted, thereby producing tempeh with excellent quality.

[0033] The method for producing tempeh includes (c) inoculating tempeh fungus into steamed beans.

[0034] Tempeh fungus is a strain of Rhizopus, for example, can be Rhizopus oligosporus. Tempeh fungus is an edible mushroom fungus that grows naturally on banana leaves, contains a large amount of superdismutases that decompose lipids that are unfavorable to the human body, and has the effect of activating intestinal immunity to suppress malignant Escherichia coli, etc. Tempeh fungus inoculation can be a Tempeh starter containing Tempeh fungus. Tempeh starter can be obtained by artificially inoculating pure cultured Rhizopus strains into steamed grains and cultivating grains, and for example can be a mixture of flour or rice flour and Tempeh fungus, or a form of koji (wherein Rhizopus forms spores in flour or rice flour), and for example can be a mixture of 90% by weight to 99.9% by weight of rice flour and 0.1% by weight to 10% by weight of Tempeh fungus, 95% by weight to 99.9% by weight of rice flour and 0.1% by weight to 5% by weight of Tempeh fungus or 90% by weight to 99.9% by weight of rice flour and 0.1 to 10% by weight of Tempeh fungus. In step (c), the content of the tempeh fungus fermentation agent added to the steamed beans may be 1 to 10 wt%, 1 to 9 wt%, 1 to 8 wt%, 2 to 8 wt%, 3 to 7 wt%, or 4 to 6 wt%, relative to the weight of the steamed beans. The content of the tempeh fungus inoculated into the steamed beans may be 0.01 to 0.1 wt%, 0.01 to 0.09 wt%, 0.01 to 0.08 wt%, 0.02 to 0.08 wt%, 0.03 to 0.07 wt%, or 0.04 to 0.06 wt%, relative to the weight of the steamed beans.

[0035] As the inoculum amount of the tempeh fungus increases, the tempeh fungus reproduces dominantly, so the growth of pathogenic microorganisms including common microorganisms or food poisoning bacteria is inhibited, and tempeh with excellent quality can be produced.

[0036] The method of producing tempeh includes (d) fermenting steamed beans inoculated with tempeh fungus.

[0037] The step of fermenting the steamed beans inoculated with the tempeh fungus may refer to the step of culturing the beans inoculated with the tempeh fungus so that the tempeh fungus can reproduce. The tempeh fungus cultivation may be carried out at an appropriate temperature and humidity. For example, the fermentation may be carried out within a temperature range selected from any lower limit of the group consisting of 10°C, 15°C, 18°C, 20°C, 22°C, 24°C, 25°C, 26°C, 28°C and 30°C and any upper limit of the group consisting of 30°C, 32°C, 33°C, 35°C, 38°C, 40°C, 43°C, 45°C and 50°C. For example, the fermentation may be carried out at 15°C to 45°C, 18°C ​​to 43°C, 20°C to 40°C, 22°C to 38°C or 25°C to 35°C.

[0038] In addition, the fermentation time can be 10 hours to 15 days, 15 hours to 15 days, 20 hours to 15 days, 1 day to 15 days, 1 day to 14 days, 1 day to 13 days, 1 day to 12 days, 1 day to 11 days, 1 day to 10 days, 1 day to 9 days, 1 day to 8 days, 1 day to 7 days, 1 day to 6 days, 1 day to 5 days, 1 day to 4 days, 1 day to 2 days or 2 days to 4 days. In addition, the humidity during fermentation can be 40% to 90%, 40% to 85%, 40% to 80%, 40% to 70%, 50% to 70%, 50% to 80%, 60% to 80%, 55% to 65% or 65% to 75%. When fermenting under the above conditions, the growth of tempeh fungi dominates, and the growth of microorganisms is inhibited, thereby fabulously improving the storage stability of tempeh. Furthermore, the tempeh produced under the fermentation conditions had uniformly improved maturity and good quality and, therefore, was suitable for large-scale production.

[0039] The production method may further include cooling the steamed beans before fermenting. The cooling step may be performed within a product temperature range selected from any lower limit selected from the group consisting of 10°C, 15°C, 18°C, 20°C, 22°C, 24°C, 26°C, 28°C and 30°C and any upper limit selected from the group consisting of 30°C, 32°C, 33°C, 35°C, 38°C, 40°C, 45°C and 50°C, so that the temperature is suitable for fermentation. By cooling the steamed beans as described above, the beans are prevented from being over-steamed due to residual heat, and an environment for good growth of tempeh fungi can be created.

[0040] Before inoculating the tempeh with the fungus, the steamed beans may be blended or crushed into smaller sizes to facilitate the inoculation of the tempeh fungus as well as the molding of the tempeh.

[0041] The production method may further include adding acid to the steamed beans in the step of (c) inoculating the tempeh fungus into the steamed beans.

[0042] Acid refers to a substance that is acidic and tastes sour when it is dissolved in water, and the acid that can be used can be, for example, vinegar, citric acid, lactic acid, lemon juice, malic acid, gluconic acid, etc., but is not limited thereto, and there is no restriction as long as it is an edible acid. By adding acid, the acidity suitable for culturing tempeh fungi can be maintained, and the tempeh fungi grows dominantly, thereby inhibiting the growth of other common microorganisms, fungi and pathogenic microorganisms. The acidity can be an acidity that does not inhibit the growth of tempeh fungi and does not inhibit the growth of other microorganisms, such as pathogenic microorganisms or fungi. The acidity (%) of the acid refers to the content (g) of the acid contained in 100 mL of the acid solution, and the acidity may be within a range selected from any lower limit selected from the group consisting of 5%, 6%, 7%, 9% and 10% and any upper limit selected from the group consisting of 12%, 13%, 15%, 16%, 17%, 18%, 19%, 20% and 25%, and specifically, the acidity may be within a range of 5% to 20%, 7% to 19%, 9% to 15%, 10% to 13% or 10% to 12%. The acid may be added when the product temperature of the steamed beans is 50° C. or less.

[0043] In the step of adding acid to the steamed beans in step (c), the acid may be inoculated into the steamed beans at a ratio of 1 to 10 wt%, 1 to 9 wt%, 1 to 8 wt%, 2 to 8 wt%, 3 to 7 wt%, or 4 to 6 wt% relative to the weight of the raw beans. However, the amount is not limited thereto and may correspond to any amount that creates an environment for growing tempeh fungi.

[0044] In an exemplary embodiment, when the acid is added at a ratio of 4 to 6 weight % relative to the total weight of the raw beans, it is confirmed that the growth of microorganisms is more inhibited than when the acid is added at 2 weight %. In addition, regardless of the type of acid added, when the acidity remains the same, it is confirmed that the growth of microorganisms is inhibited to the same level. The microorganisms whose growth is inhibited may be microorganisms other than harmful microorganisms or tempeh fungi.

[0045] In an exemplary embodiment, the step of adding acid to the steamed beans in step (c) may be performed before, after, or simultaneously with the step of inoculating the tempeh fungus into the steamed beans.

[0046] The production method may further include molding the steamed beans inoculated with the tempeh fungus in the step of (c) inoculating the tempeh fungus into the steamed beans. In the specification of the present application, the steamed beans inoculated with the tempeh fungus may also be referred to as "tempeh" even before the beans are fermented. Tempeh (steamed beans inoculated with the tempeh fungus) may be molded so that the height is 2 cm to 5 cm or 3 cm to 4.5 cm. When the height of the tempeh is within the above range, it is conducive to the growth of the tempeh fungus, so that the mycelium is evenly extended to the deep part so that the fermentation proceeds well, and thus the tempeh with excellent quality, good texture and low microbial level can be efficiently produced.

[0047] In the step of (d) fermenting the steamed beans inoculated with the tempeh fungus, the beans inoculated with the tempeh fungus can be fermented after placing the beans in a perforated container made of any one or more materials selected from the group consisting of polyethylene (PE), polyethylene vinyl or silicon. When using a container made of this material, heating can be easily adjusted, and tempeh with good quality can be produced, which is well fermented by the tempeh fungus. In addition, the container can be perforated. Since air can circulate in the container through the perforations, the container has high oxygen permeability and can be effectively fermented by the tempeh fungus.

[0048] In one example, when a tray made of polyethylene was used, it was confirmed that heating could be easily adjusted during fermentation, and soybean tempeh and wheat tempeh with good quality that were well fermented by tempeh fungi could be produced.

[0049] In another aspect of the present disclosure, provided is tempeh produced by the method for producing tempeh.

[0050] The tempeh produced by the production method may have a moisture content of 20% to 45%, 25% to 40%, 26% to 39%, 27% to 38%, 28% to 39%, 29% to 38% or 30% to 36% relative to the total weight of the tempeh. When the moisture content contained in the tempeh is within the above range, the microbial stability is excellent.

[0051] In the tempeh produced by the production method, the growth of microorganisms is suppressed by the dominant growth of the tempeh fungus, and therefore, the tempeh has better storage stability and distribution stability than conventional handmade tempeh.

[0052] The microorganisms whose growth is inhibited may be Bacillus cereus, common bacteria, fungi, etc. Bacillus cereus is a soil bacterium widely distributed in nature such as dust, sewage, streams, including human living environments, and is known as food poisoning bacteria, which are bacteria that cause plant and animal decay and human and animal diseases. In one embodiment, in the tempeh produced by the production method, the growth of tempeh fungi dominated, and Bacillus cereus bacteria was detected to be 10 8 CFU / g or less, 10 7 CFU / g or less, 10 6 CFU / g or less or 10 5 CFU / g or less. Common bacteria that can be detected are 10 10 CFU / g or less, 10 9 CFU / g or less or 10 8 CFU / g or less.

[0053] In one example, when the tempeh fungus starter was added at 4 to 6 wt % relative to the weight of the raw beans, the growth of the tempeh fungus was dominant, and thus, Bacillus cereus bacteria was detected at 10 5 CFU / g or less, and can detect common bacteria as low as 10 10 CFU / g or less.

[0054] In one example, when the fermentation temperature of tempeh is between 25°C and 35°C, the common bacteria detected are 10 10 CFU / g or less.

[0055] In one example, when the humidity of tempeh fermentation was 65% to 75%, the number of Bacillus cereus bacteria detected was 10 5 CFU / g or less, and can detect common bacteria as low as 10 9 CFU / g or less.

[0056] The tempeh produced as described above is a fermented food, which is usually eaten by heating. The tempeh produced by the production method of the present disclosure can be used as an aged product (which has been further aged as described later) or a sauce containing an aged product. When tempeh is produced as aged tempeh or a sauce containing it, ingredients for controlling microorganisms (such as alcohol, natural antibacterial agents and preservatives) are added or an additional sterilization process (such as a heating process) is performed to maintain microbial stability.

[0057] 2. Method for producing aged tempeh

[0058] Another aspect of the present disclosure provides a method for producing aged tempeh, comprising: (a) producing tempeh by the above-mentioned method for producing tempeh; and

[0059] (b) an aging step of aging the mixture in which at least one or more of salt water and brine are added to the produced tempeh.

[0060] In step (a) of the method for producing aged tempeh, the step of producing tempeh is to produce tempeh by the method for producing bean tempeh described above. And as described above, it may include: peeling beans; steaming the peeled beans; inoculating tempeh fungi into the steamed beans; and fermenting the steamed beans inoculated with tempeh fungi. The details of this method for producing tempeh are the same as those of the method for producing tempeh described above, so the method for producing tempeh described above is cited without repeating the description.

[0061] The method of producing aged tempeh includes (b) adding one or more of salt water and brine to tempeh and aging the mixture.

[0062] Aging is to ferment the mixture added with salt water or brine according to the desired fermentation flavor to produce aged tempeh. Aged tempeh is produced by including the step of aging tempeh, which is a fermented food, and therefore, the aged tempeh has an increased tempeh-specific flavor compared to the tempeh itself, and also has the effect of greatly increasing the content of amino acids, vitamins, etc. The effect of aging tempeh is not limited to this, but for example, the tempeh produced by the first fermentation of oligosporus Rhizopus strains is subjected to a secondary fermentation, thereby further increasing the content of soybean useful ingredients (such as amino acids, free sugars and organic acids), and further improving its nutritional value.

[0063] The aging step may include stirring the mixture. The stirring may be performed by a stirrer (e.g., a stirring paddle) at a stirring speed of 10 rpm to 500 rpm, 25 rpm to 450 rpm, 30 rpm to 400 rpm, or specifically 50 to 300 rpm. The stirring may be performed once a day, twice a day, or continuously for 1 minute to 1 hour during the aging period.

[0064] Aging by stirring promotes the decomposition of protein components in the mixture, increases the content of amino acids, etc., thereby improving the flavor and increasing the degree of aging.

[0065] The moisture content of the mixture may be 40 to 80 wt%, 45 to 75 wt%, 50 to 70 wt%, 55 to 65 wt%, or 50 to 60 wt%. In addition, in the aging step, one or more of salt water or brine may be added so that the salt content is 5 to 15 wt%, such as 5 to 10 wt%, 6 to 9 wt%, or 7 to 9 wt%, relative to the total weight of the mixture. When the moisture and / or salt content of the mixture is within this range, the nutritional components of the produced aged tempeh, specifically the amino acid content, can be greatly improved, and the growth of microorganisms in the produced aged tempeh can be inhibited, thereby greatly improving the storage stability of the food.

[0066] The aging step may include further adding one or more of steamed beans, steamed wheat rice and steamed rice to the mixture. In a specific example, steamed soybeans, steamed wheat rice and steamed rice can be added to the aged tempeh as additional rice to adjust the degree of aging. One or more of steamed beans, steamed wheat rice and steamed rice can be added within a content range selected from any lower limit of the group consisting of 1 weight %, 2 weight %, 3 weight %, 4 weight %, 5 weight %, 6 weight %, 7 weight %, 8 weight %, 10 weight %, 12 weight %, 14 weight %, 16 weight %, 18 weight % and 20 weight % and any upper limit of the group consisting of 25 weight %, 30 weight %, 35 weight %, 40 weight %, 50 weight %, 60 weight %, 70 weight %, 80 weight % and 90 weight % relative to the total weight of the mixture, but is not limited thereto, and can be appropriately adjusted depending on the desired degree of aging or flavor. Aging can be performed at an appropriate temperature for an appropriate period of time. For example, aging can be carried out at 10°C to 60°C, for example, at 15°C to 55°C, 20°C to 50°C, 25°C to 55°C, or 25°C to 35°C. In addition, depending on the temperature conditions, aging can include fermentation for 1 day to 15 days, 1 day to 14 days, 1 day to 13 days, 1 day to 12 days, 1 day to 11 days, 1 day to 10 days, 1 day to 9 days, 1 day to 8 days, 1 day to 7 days, 1 day to 6 days, 1 day to 5 days, 1 day to 4 days, or 2 days to 4 days. Depending on the state of the aged product or the stirring speed, aging can be carried out at a low temperature for a long time, or at a high temperature for a short time, thereby adjusting the aging degree of the aged product.

[0067] Furthermore, the aging step may be repeated 1 or more times, 2 or more times, or 3 or more times, thereby adjusting the degree of aging of the aged tempeh.

[0068] Another aspect of the present disclosure provides aged tempeh produced by the production method.

[0069] The content of amino nitrogen contained in the aged tempeh may be 5 mg% or more and 1200 mg% or less, specifically within a range selected from a lower limit of 40 mg%, 80 mg%, 100 mg%, 150 mg%, 200 mg%, 250 mg%, 300 mg% or 400 mg% and an upper limit of 1200 mg%, 1100 mg% or less or 1000 mg%. More specifically, it may be 40 mg% to 1200 mg%, 100 mg% to 1100 mg%, or 200 mg% to 1000 mg%.

[0070] Amino nitrogen is an indicator of the degree of aging, indicating the content of amino acids produced by enzymes produced by microorganisms to decompose proteins during the aging process, and since its content is important for the taste of soybean paste (such as umami), it is generally a management standard for soybean paste. Depending on the type of sauce to be produced, the aged tempeh of the present disclosure can be produced as an aged product with a desired degree of aging (content of amino nitrogen) by adjusting the aging time, aging temperature, and rotation speed during stirring. For example, when red pepper paste is to be produced with aged tempeh, an aged tempeh produced with an aging degree of 100 mg% to 300 mg% can be used; when Korean seasoning sauce (ssamjang) is to be produced, an aged tempeh produced with an aging degree of 220 mg% or more can be used; when soybean paste is to be produced, an aged tempeh produced with an aging degree of 400 mg% or more can be used. The degree of aging can be appropriately adjusted by the type of raw beans, aging time, aging temperature, aging method, or inoculation amount.

[0071] When the method for producing aged tempeh according to the present disclosure is used, a raw material for a novel sauce can be provided; the raw material is rich in nutrients (such as amino acids, free sugars, and organic acids) and has an enhanced flavor compared to produced tempeh and raw beans.

[0072] 3. Sauces containing tempeh or aged tempeh

[0073] In addition, another aspect of the present disclosure provides a sauce comprising the tempeh produced by the above production method or an aged product thereof.

[0074] The sauce containing the aged tempeh of the present disclosure can be used as a raw material for producing a new type of sauce, rather than a simple food material, thereby broadening the application field and increasing the practicality of tempeh.

[0075] The sauce containing tempeh may contain tempeh in an amount of 1 wt % to 99 wt %, for example, 1 wt % to 90 wt %, 1 wt % to 80 wt %, 1 wt % to 70 wt %, 1 wt % to 60 wt %, 1 wt % to 50 wt %, 1 wt % to 40 wt %, 1 wt % to 35 wt %, 1 wt % to 30 wt %, 1 wt % to 10 wt % or 3 wt % to 27 wt %.

[0076] The sauce containing tempeh can be tempeh simply diluted in water or aged tempeh, but in order to enhance the flavor of the sauce containing tempeh, one or more additives selected from the group consisting of spice plants, processed spices, pastes, sugars, flavor enhancers, salt, vinegar, nuts, compound seasoning foods and fermented bean foods are mixed with the aged tempeh, and therefore, the sauce containing tempeh can further include one or more additives selected from the group consisting of spice plants, processed spices, pastes, sugars, flavor enhancers, salt, vinegar, nuts, compound seasoning foods and fermented bean foods.

[0077] "Spice plants" are plants added to increase the taste and flavor of the sauce, but are not limited to them. They can include chili peppers, garlic, ginger, black pepper, onions, scallions, etc.

[0078] "Processed spices" are obtained by simply processing leaves, stems, fruits, roots, etc. of spice plants or mixing them with food additives, and are used to increase the flavor of other foods. Processed spices are not limited, but may include, for example, natural spices (such as red pepper powder, black pepper powder, cinnamon powder, oregano and rosemary), and spice preparations (such as mustard, curry and ketchup).

[0079] "Compound seasoning food" is processed into a powder, granule or solid form by mixing food with sugar, salt, spices, protein hydrolyzate, yeast or its extract, food additives, and, for example, chili seasoning can be used, which is a paste made by mixing chili powder, onion, garlic, water, salt, etc.

[0080] The "bean fermented food" is a product obtained by mixing and fermenting beans (specifically soybeans or soybean cakes) with sugar, and is a food having a liquid physical property with a sugar content of 30% or more.

[0081] The "paste" is obtained by manufacturing / processing Aspergillus culture in a fermented / aged mixture of animal / plant raw materials or fermented soybean chunks, salt, etc. as raw materials, but they are not limited, and include, for example, Korean fermented soybean chunks, modified soybean chunks, Korean soybean paste, brewed soybean paste, acid-decomposed soybean paste, enzyme-decomposed soybean paste, mixed soybean paste, Korean soybean paste, soybean paste, chili paste, spring paste, quick-fermented bean paste, mixed soybean paste, etc.

[0082] "Sugar" means a sugar obtained by processing a starch raw material or a sugar solution, syrup, oligosaccharide, glucose, fructose, toffee, or a sugar product processed therefrom.

[0083] "Flavor enhancers" are used to enhance the taste or flavor of food and may include, for example, monosodium glutamate and the like.

[0084] “Nuts” are not limited as long as they are edible nuts, and may include, for example, peanuts, almonds, walnuts, macadamia nuts, hazelnuts, pine nuts, acorns, nutmeg, Brazil nuts, cashews, coffee beans, cocoa beans, pistachios, pecans, sunflower seeds, etc.

[0085] In a specific example, the tempeh-containing sauce may further include at least one or more of chili powder, chili pepper, salt, soy sauce, tomato sauce and other spice plants, processed spices, sugar, flavor enhancers, compound seasonings and nuts.

[0086] The sauce containing tempeh may not contain additives other than the above ingredients, or may further contain other additives. When further containing other additives, these additives may include food-acceptable preservatives and / or excipients.

[0087] Food-acceptable preservatives are not limited and may include, for example, sorbic acid, benzoic acid, dehydroacetic acid, p-oxybenzoic acid, propionic acid, etc. Preservatives may be used, for example, in salt form, such as potassium sorbate, calcium sorbate, sodium benzoate, sodium propionate, calcium propionate, and sodium p-oxybenzoate.

[0088] The food acceptable excipient is not limited and can be, for example, selected from croscarmellose sodium, gum ghatti, persimmon colorant, licorice extract, formic acid, geranyl formate, citronellyl formate, isoamyl formate, gum resin, geraniol, crystalline cellulose, cinnamic acid, methyl cinnamate, ethyl cinnamate, cinnamaldehyde, cinnamyl alcohol, sorghum colorant, benzoyl peroxide, hydrogen peroxide, peroxyacetic acid, ammonium persulfate, guar gum, disodium 5'-guanylate, citric acid, manganese citrate, trisodium citrate, sodium ferrous citrate, ferric citrate, ammonium ferric citrate, potassium citrate, calcium citrate, magnesium silicate, silicon Calcium gluconate, silicone resin, diatomaceous earth, gluconic acid, sodium gluconate, copper gluconate, magnesium gluconate, manganese gluconate, zinc gluconate, iron gluconate, potassium gluconate, calcium gluconate, glutaminase, butyric acid, butyl butyrate, ethyl butyrate, isoamyl butyrate, neotame, nisin, niacin, nickel, niacinamide, dextranase, dextran, sodium lauryl sulfate, lactase, lactoferrin concentrate, lactitol, lecithin, rosin, locust bean gum, rutin, linalool, mannitol, maltol, D-maltitol, sodium metasilicate, sodium metaphosphate, potassium metabisilicate metadiate), sodium metabisulfite, potassium metabisulfite, sodium methoxide, anhydrous sulfite, myristic acid, microfiber cellulose, vanillin, white clay, betaine, bentonite, powdered cellulose, sodium fluoride, biotin, vitamins, glacial acetic acid, DL-malic acid, sodium saccharin, saffron coloring, acid clay, acid sodium sulfite, acid sodium aluminum phosphate, acid sodium pyrophosphate, acid calcium pyrophosphate, magnesium oxide, zinc oxide, calcium oxide, methyl salicylate, iron oxide, fiber wax, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sucralose, shellac, steviol glycosides, stearic acid, stearate / esters, food coloring, benzoic acid, At least one of the group consisting of benzoate / ester, alginic acid and alginate / ester, inositol, silicon dioxide, chlorine dioxide, carbon dioxide, titanium dioxide, xanthan gum, starch, modified starch, lactic acid and lactate / ester, gelatin, gellan gum, koji, carnauba wax, carrageenan, karaya gum, carotene, sodium carboxymethyl cellulose, calcium carboxymethyl cellulose, sodium carboxymethyl starch, casein and caseinate, chitosan, chitin, tara gum, tamarind gum, taurine, tannic acid, palmitic acid, phenylethyl acetate, phenylisobutyl acetate, pectin, pepsin, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hyaluronic acid and yeast extract.

[0089] Beneficial Effects

[0090] By the method for producing tempeh disclosed in the present invention, tempeh with excellent nutritional value can be mass-produced. Compared with conventional production methods, the method for producing tempeh disclosed in the present invention is less prone to cross contamination and can uniformly maintain the quality of tempeh. The method for producing tempeh disclosed in the present invention takes into account the characteristics of tempeh strains, and the method has a low microbial level and excellent distribution stability, and can efficiently mass-produce hard tempeh with good quality.

[0091] In addition, compared with conventional tempeh produced only from soybeans, the method for producing tempeh disclosed in the present invention can use various types of beans. The present invention produces a sauce containing aged tempeh, thereby using tempeh as a raw material to produce a new sauce, rather than conventionally using tempeh only as a food material, further broadening the application field of tempeh and increasing the practicality of tempeh.

[0092] However, the effects of the present disclosure are not limited to the above-mentioned effects, and other effects not mentioned herein may be clearly understood by those skilled in the art from the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0093] Figure 1 A method of producing soybean tempeh according to an exemplary embodiment of the present disclosure is shown.

[0094] Figure 2 The difference in the microbial level of soybean tempeh depending on the added amount of tempeh starter culture is shown.

[0095] Figure 3 A difference in the quality of tempeh depending on the height of the tempeh molded during tempeh molding is shown.

[0096] Figure 4 The difference in microbial levels of soy tempeh depending on tempeh fermentation conditions (humidity) is shown.

[0097] Figure 5 The quality of tempeh produced by performing tempeh fermentation at a relative humidity of 30% is shown.

[0098] Figure 6 The difference in microbial levels of soy tempeh depending on tempeh fermentation conditions (temperature) is shown.

[0099] Figure 7 Shown are comparison results of the aging degree and pH of aged products obtained by aging soybean tempeh (legume tempeh) produced with different inoculum amounts of tempeh fungus.

[0100] Figure 8 Shown are comparison results of the aging degree and pH of aged products obtained by aging soybean tempeh (bean tempeh) produced using different fermentation conditions (relative humidity).

[0101] Fig. 9 Shown are comparison results of the aging degree and pH value of aged products obtained by aging soybean tempeh (bean tempeh) produced using different fermentation conditions (temperatures).

[0102] Fig.10 Comparative results of the aging degree and pH of tempeh aged depending on the raw bean type are shown. DETAILED DESCRIPTION

[0103] Hereinafter, the present disclosure will be described in detail through examples.

[0104] However, the following examples only specifically illustrate the present disclosure, and the contents of the present disclosure are not limited to the examples.

[0105] [Example 1] Production of soybean tempeh

[0106] like Figure 1 As shown, raw soybeans that are neither heated nor hydrated are dry-peeled using a peeling machine, and dust, bacteria and foreign matter are removed from the soybeans through an aeration washing process. When peeling is performed before steaming the raw soybeans, the soybean peeling process can be omitted after steaming the soybeans, thereby reducing the possibility of cross contamination and improving process efficiency.

[0107] The washed soybeans were soaked in water for 2 hours, transferred to a rotatable NK steamer, and heated by applying 1.0 kgf / cm 2 Up to 2.0kgf / cm 2 The saturated steam of 1000 μg / ml is steamed at about 90°C for 2 minutes and 30 seconds. The steamed soybeans are discharged from the steaming tank and cooled to a product temperature of 25°C to 30°C by a cooler.

[0108] When steaming soybeans by the steam pressure method as described above, the steaming time is shortened compared to the case of steaming by the boiling method, thereby improving process efficiency. In addition, since the cooling process is performed after steaming, the over-steaming phenomenon caused by residual heat can be prevented.

[0109] Next, the tempeh starter containing 99% by weight of rice flour and 1% by weight of Rhizopus was inoculated into the steamed and cooled soybeans at 6% by weight relative to the raw soybeans, 4% by weight of citric acid relative to the weight of the raw soybeans was added, and stirred for 3 minutes to produce a mixture. The mixture was placed in a perforated polyethylene tray and molded to have a height of 3 cm. The tray containing the molded mixture was covered with a perforated plate, and the mixture was fermented in a fermentation room with air circulation and a temperature of 27°C and a humidity of 60% for 24 to 29 hours, thereby producing soybean tempeh. The produced tempeh was stored at 5°C for 7 days.

[0110] [Example 2] Production of aged soybean tempeh

[0111] Brine was added to the soybean tempeh produced in Example 1 to adjust the moisture content to about 60%, and aging was performed while stirring at a speed of 50 to 300 rpm, thereby producing aged soybean tempeh. The soybean tempeh produced by changing the amount of tempeh starter added, fermentation humidity and fermentation temperature in the soybean tempeh production was further aged to produce an aged product, and the amino nitrogen content and pH of the produced aged product were measured to evaluate the influence of the production conditions in the soybean tempeh production on the aging degree of the aged product. The results are shown in Experimental Example 2 below.

[0112] [Example 3] Production of Black Bean Tempeh

[0113] Raw black beans that are neither heated nor hydrated are dry peeled using a peeling machine, and dust, bacteria and foreign matter are removed from the black beans through an aeration washing process.

[0114] The washed black beans were soaked in water for 2 hours, transferred to a rotatable NK steamer, and heated by applying 1.0 kgf / cm 2 Up to 2.0kgf / cm 2 The saturated steam of 1000 μg / ml is steamed at about 90°C for 2 minutes and 30 seconds. The steamed black beans are discharged from the steaming tank and cooled to a product temperature of 25°C to 30°C by a cooler.

[0115] Next, a tempeh starter containing 99% by weight of rice flour and 1% by weight of Rhizopus was inoculated into steamed and cooled black beans at 6% by weight relative to the raw black beans, 4% by weight of citric acid relative to the weight of the raw black beans was added, and stirred for 3 minutes to produce a mixture. The mixture was placed in a perforated polyethylene tray and molded to have a height of 3 cm. The tray containing the molded mixture was covered with a perforated plate, and the mixture was fermented in a fermentation chamber where air was circulated and a temperature of 27° C. and a humidity of 60% was maintained for 24 to 29 hours, thereby producing black bean tempeh. The produced black bean tempeh was stored in a refrigerator at 5° C. for 7 days.

[0116] [Experimental Example 1] Evaluation of quality depending on the method of producing soybean tempeh

[0117] 1-1. Evaluation of soybean tempeh quality depending on the amount of tempeh fungus inoculation

[0118] Soybean tempeh was produced in the same manner as in Example 1, except that the amount of the tempeh fungal starter added was changed to 3 to 6 weight % relative to the total weight of the raw soybeans. The total bacterial counts of Bacillus cereus and common bacteria, which are food poisoning bacteria, in the produced soybean tempeh were measured, and the microbial levels were compared.

[0119] Specifically, the total bacterial count was obtained by smearing the sample on a standard agar medium and counting the live bacterial count, and Bacillus cereus was counted after smearing the sample on a selected medium. The results are shown in Tables 1 and Figure 2 As shown, as the inoculum size of tempeh fungus increased, the growth of tempeh fungus dominated, resulting in a decrease in Bacillus cereus and total bacterial counts.

[0120] [Table 1]

[0121]

[0122] 1-2. Evaluation of soybean tempeh quality depending on the amount of acid added

[0123] Tempeh was produced in the same manner as in Example 1, except that 4 wt% of tempeh fungi relative to the total weight of the raw soybeans was added as a fermentation agent, and 2 wt% or 4 wt% of vinegar was added to produce tempeh. In the produced tempeh, the inhibitory effect on microbial growth depending on the acid content was compared by measuring the number of food poisoning bacteria Bacillus cereus, the total bacterial count (CFU / g) of microorganisms, and the fungal count in a TSA medium containing kanamycin.

[0124] As a result, as shown in Table 2 below, it was confirmed that as the amount of vinegar added increased within the range of 2 wt % to 4 wt %, the growth of tempeh fungi dominated, resulting in a decrease in food poisoning bacteria, total microbial bacterial counts, and fungal growth, thereby lowering the microbial level.

[0125] [Table 2]

[0126]

[0127] 1-3. Evaluation of soybean tempeh quality depending on acid type

[0128] Soybean tempeh was produced in the same manner as in Example 1, except that the type of acid (white vinegar, citric acid or lactic acid) was changed relative to the total weight of the raw soybeans. The three types of acid were added in an amount such that the same acidity (10.5 ± 1%) was maintained. In the produced tempeh, the number of food poisoning bacteria Bacillus cereus and common bacteria, total bacterial count (CFU / g) and fungal count in TSA medium containing kanamycin were measured, and then the microbial levels were compared.

[0129] The results, as shown in Table 3 below, did not show any significant differences in food poisoning bacteria, total bacterial counts of microorganisms, and fungal counts, thus confirming that when an acid having an acidity of about 10% suitable for the growth of tempeh fungi was added, the tempeh fungi grew well regardless of the type of acid added, keeping the microbial level low.

[0130] [Table 3]

[0131]

[0132] Soybean tempeh was produced in the same manner as in Example 1, except that the height of the tempeh was changed during tempeh molding.

[0133] The results are shown in Table 4 and Figure 3 As shown, when the height of the tempeh is less than 4.5 cm, the mycelium of the tempeh fungus fills even between the soybeans in the deep part, the tempeh is hard, and the microbial level (such as food poisoning bacteria or common bacteria) remains low, thereby completing a tempeh with good quality. However, when the height of the tempeh exceeds 4.5 cm, the microbial level (such as food poisoning bacteria and common bacteria counts) increases, and the mycelium of the tempeh fungus does not extend to the deep part of the tempeh, completing a tempeh that is not hard.

[0134] [Table 4]

[0135] high Bacillus cereus (CFU / g) Common bacteria (CFU / g) 2cm 1.40.E+04 1.15.E+07 3cm 1.60.E+04 3.95.E+07 4.5cm 1.40.E+05 2.55.E+09

[0136] 1-5. Evaluation of soybean tempeh quality depending on tempeh fermentation humidity

[0137] Soybean tempeh was produced in the same manner as in Example 1, except that the fermentation humidity during the fermentation of the tempeh was changed to 60%, 70%, or 80%. The total bacterial count of common bacteria of the produced soybean tempeh was counted, and the microbial levels were compared.

[0138] The results are shown in Table 5 and Figure 4 As shown, tempeh fungus grew well under all conditions of relative humidity from 60% to 80%, completing hard and good quality tempeh, but the levels of food poisoning bacteria and common bacteria were the lowest at the optimal fermentation humidity of tempeh fungus at 70%.

[0139] However, in soybean tempeh produced under 30% relative humidity, Figure 5 As shown, the tempeh fungus grows poorly, so even visually, the white hyphae of the tempeh fungus does not extend to the deep part, and the fermentation of the tempeh fungus does not proceed well. Therefore, a tempeh that is not hard and does not maintain a shape (e.g., is broken) is completed.

[0140] From the above results, it was confirmed that when fermentation was performed at a relative humidity of 60% to 80%, it was confirmed that high-quality tempeh with a hard texture and a low microbial level could be efficiently produced.

[0141] [Table 5]

[0142] Classification Common bacteria (CFU / g) Bacillus cereus (CFU / g) 60％ 2.2.E+08 1.1.E+06 70％ 1.1.E+08 1.1.E+05 80％ 3.8.E+08 1.1.E+06

[0143] 1-6. Evaluation of soybean tempeh quality depending on tempeh fermentation temperature

[0144] Soybean tempeh was produced in the same manner as in Example 1, except that the fermentation temperature during the fermentation of tempeh was changed to 27° C., 30° C., and 33° C. Common bacterial counts of the produced soybean tempeh were counted, and microbial levels were compared.

[0145] The results are shown in Table 6 and Figure 6 As shown, Tempeh fungus grew well at all temperature conditions from 27°C to 33°C, but the growth of Tempeh fungus was most dominant at 30°C (the optimal growth temperature of Tempeh fungus), and lower common bacteria counts were measured.

[0146] [Table 6]

[0147] Classification Common bacteria (CFU / g) 27℃ 8.5.E+08 30℃ 6.0.E+08 33℃ 1.2.E+09

[0148] 1-7. Evaluation of soybean tempeh quality depending on soybean steaming method

[0149] It was evaluated whether the growth of tempeh fungi and the microbial level of tempeh changed depending on the method of steaming soybeans.

[0150] First, tempeh was produced using soybeans steamed by the steam pressure method as in Example 1. In addition, soybeans soaked in water were boiled in boiling water for 1 hour or longer, and then hand-peeled soybeans were used to produce conventional tempeh. The total bacterial count was obtained by counting the live bacterial count after smearing the sample on a standard agar medium (MYP medium and TSA medium), and the microbial level of tempeh depending on the method of steaming soybeans was evaluated.

[0151] As a result, as shown in Table 7 below, when the rotary steam pressure type steaming method which is the steaming method of the present disclosure was used, the microorganism level was reduced and the tempeh fungus grew well compared to the case where tempeh was produced by the conventional method, thereby producing tempeh of excellent quality.

[0152] [Table 7]

[0153]

[0154]

[0155] 1-8. Evaluation of Tempeh Quality Depending on Bean Type

[0156] Common bacteria and food poisoning bacteria in the soybean tempeh produced in Example 1 and the black soybean tempeh produced in Example 3 were counted, and the microbial levels were compared.

[0157] The results, as shown in Table 8 below, confirmed that the common bacteria count was 10 9 CFU / g or less, and the number of Bacillus cereus detected is 10 4CFU / g or less, and therefore, in all bean tempeh produced by the production method of the present invention, the microbial level is reduced. Therefore, it is confirmed that in the tempeh produced by the production method of the present invention, regardless of the type of beans, the tempeh fungus grows well, has a hard and good quality, and has excellent microbial stability.

[0158] [Table 8]

[0159] Common bacteria (CFU / g) Bacillus cereus (CFU / g) Soybean 3.5.E+08 1.4.E+03 Black Beans 1.0.E+06 1.2.E+03

[0160] [Experimental Example 2] Evaluation of Aged Soybean Tempeh

[0161] The degree of aging and pH of the aged soybean tempeh produced according to Example 2 were measured.

[0162] 2-1. Evaluation of the degree of aging of aged soybean tempeh depending on the amount of tempeh fungus inoculation

[0163] It was confirmed whether, when soybean tempeh was aged, the degree of aging of the aged product varied depending on the inoculation amount of the fungal tempeh during the production of soybean tempeh.

[0164] First, soybean tempeh was produced according to the method described in Example 1, except that the amount of the tempeh starter culture inoculated into the steamed soybeans was changed to 4 wt %, 5 wt %, and 6 wt %.

[0165] Brine with a salinity of 7% was added to the soybean tempeh produced above to produce soybean tempeh with a moisture content of 60%. The soybean tempeh prepared above with the brine added was stirred and aged for 13 days to produce an aged product, and the aged products were compared using a formaldehyde titration method depending on the inoculum amount of tempeh fungi (the amount of tempeh starter added), the degree of aging according to the number of aging days, and pH.

[0166] Specifically, the degree of aging is evaluated by measuring the amino nitrogen content by the following method. First, the aged soybean tempeh is homogenized, and a 1% phenolphthalein solution is added to a 50 mL sample solution diluted 50 times in distilled water, and titrated with a 0.1 N sodium hydroxide solution until the color changes to light red. 30 mL of a 17.5% formalin solution is titrated by the same method. The aged soybean tempeh solution and the formalin solution are mixed, and then the amino nitrogen content (mg%) is measured by titrating with a 0.1 N sodium hydroxide solution until the amount (mL) showing light red. The numerical value of the measured amino nitrogen content (mg%) is expressed as the degree of aging and evaluated.

[0167] The results are shown in Table 9 and Figure 8As shown, until the 5th day of aging, as the inoculum of tempeh fungi increased, the degree of aging also increased, and as the inoculum of tempeh fungi increased, the pH of the aged product decreased. Based on such results, it was confirmed that the degree of aging of aged tempeh can be adjusted depending on the aging time and the inoculum of tempeh fungi (the amount of tempeh starter added).

[0168] [Table 9]

[0169]

[0170] 2-2. Evaluation of the degree of aging of soybean tempeh depending on fermentation humidity

[0171] When soybean tempeh produced at different fermentation humidity during soybean tempeh production was aged, it was confirmed whether the degree of aging of the aged product varied depending on the fermentation humidity.

[0172] Soybean tempeh was produced at different fermentation humidity levels of 60%, 70% or 80% during tempeh production, brine with a salinity of 7% was added to the produced soybean tempeh to adjust the moisture content of the mixture to 60%, and the aging degree and pH of the aged products that were stirred and aged for 14 days were measured.

[0173] The results are shown in Table 10 and Fig. 9 As shown, a satisfactory aging degree was shown at a humidity of 60% to 80%, and under humidity conditions lower or higher than the optimal fermentation humidity (70%), active bacterial growth was confirmed, showing a trend of increasing aging degree. Based on these results, it was confirmed that the aging degree of aged tempeh can be adjusted depending on the aging time and fermentation humidity during tempeh production.

[0174] [Table 10]

[0175]

[0176]

[0177] 2-3. Evaluation of the degree of aging of soybean tempeh depending on fermentation temperature

[0178] When soybean tempeh produced at different fermentation temperatures during soybean tempeh production was aged, it was confirmed whether the degree of aging of the aged product varied depending on the fermentation temperature.

[0179] Specifically, soybean tempeh was produced at different temperatures of 27°C, 30°C or 33°C during tempeh fermentation, brine with a salinity of 7% was added to the produced soybean tempeh to adjust the moisture content of the mixture to 60%, and the aging degree and pH of the aged products that were stirred and aged for 14 days were measured.

[0180] The results are shown in Table 11 and Fig.10As shown, it was confirmed that the tempeh fungus grew well under all temperature conditions of 27°C to 33°C, but at a temperature higher than the optimal growth temperature of the tempeh fungus (30°C), the degree of aging increased due to bacterial growth, and the tempeh fungus grew less at a temperature lower than 30°C, which reduced the degree of aging. Based on these results, it was confirmed that the degree of aging of aged tempeh can be adjusted depending on the aging time and the fermentation temperature during tempeh production.

[0181] [Table 11]

[0182]

[0183]

[0184] 2-4. Evaluation of the degree of aging of tempeh depending on the type of beans

[0185] In order to confirm whether the degree of aging of aged tempeh varies depending on the type of raw beans, brine with a salinity of 7% was added to each of the soybean tempeh produced in Example 1 and the black bean tempeh produced in Example 3 so that the moisture content was about 60%, and the aging was carried out while stirring at a speed of 50 rpm to 300 rpm at room temperature, and the aging degrees of the produced aged products were compared.

[0186] As a result, as shown in the following Table 12 and Figure 11, the aging degree of aged black bean tempeh was slightly higher than that of aged soybean tempeh, but it was confirmed that the change patterns of aging degree and pH were similar, so various types of beans can be used to produce aged tempeh.

[0187] [Table 12]

[0188]

[0189] [Production Example 1] Production of soybean tempeh-containing sauce

[0190] Depending on the desired taste direction of the sauce, 3 wt % to 50 wt % of the soybean tempeh produced in Example 1 is added, mixed with chili powder, chili, salt, soybean paste, ketchup, and compound seasoning food (e.g., chili seasoning), sugar (sugar, high fructose, syrup, oligosaccharide, starch syrup), flavor enhancer, etc., sterilized at 70° C. to 110° C. for 10 minutes to 1 hour, cooled and packaged to produce a sauce containing soybean tempeh.

Claims

1. A method for producing tempeh, the method comprising: (a) peeling the beans; (b) steamed beans with peel removed; (c) inoculating tempeh fungus into steamed beans; and (d) fermenting the steamed beans inoculated with the tempeh fungus.

2. The method for producing tempeh according to claim 1, wherein: The peeling in (a) is dry peeling.

3. The method for producing tempeh according to claim 1 or 2, wherein: The steaming of beans in (b) is performed by steam pressure.

4. The method for producing tempeh according to claim 3, wherein: The steam is saturated steam.

5. The method for producing tempeh according to claim 4, wherein: The pressure of saturated steam pressurization is 0.5kgf / cm 2 Up to 3kgf / cm 2 .

6. The method for producing tempeh according to any one of claims 1 to 5, further comprising adding acid to the steamed beans.

7. The method for producing tempeh according to any one of claims 1 to 6, wherein: (c) adding a tempeh starter in an amount of 2 to 8 weight % relative to the total weight of the steamed beans.

8. The method for producing tempeh according to any one of claims 1 to 7, further comprising molding the beans inoculated with the tempeh fungus into a shape having a height of 2 cm or more and 4.5 cm or less in (d).

9. The method for producing tempeh according to any one of claims 1 to 8, wherein: The fermentation in (d) is carried out at a temperature of 25°C to 35°C.

10. The method for producing tempeh according to any one of claims 1 to 9, wherein: The fermentation in (d) is performed at a humidity of 60% to 80%.

11. The method for producing tempeh according to any one of claims 1 to 10, wherein: The beans are one or more selected from the group consisting of soybeans, black beans, white beans, chickpeas, peas, black soybeans, kidney beans, mung beans, green beans, yellow beans, runner beans, lentils and pinto beans.

12. Tempeh produced by the method for producing tempeh according to any one of claims 1 to 11.

13. A sauce comprising the tempeh according to claim 12.

14. A method for producing aged tempeh, the method comprising: (a) producing tempeh by the method for producing tempeh according to any one of claims 1 to 11; and (b) an aging mixture in which at least one or more of salt water and brine are added to the produced tempeh.

15. The method for producing aged tempeh according to claim 14, wherein: The aging includes stirring the mixture.

16. Aged tempeh produced by the method according to claim 14.

17. A sauce comprising the aged tempeh according to claim 16.

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