Method for preparing cereal bamboos, cereal bamboos prepared by said method, sauce containing prepared cereal bamboos, and preparation method thereof

Abstract

The present application relates to a novel cereal tempeh, a method for preparing a cereal tempeh, a cereal tempeh prepared therefrom, and a fermented and aged cereal tempeh. The invention provides a method for preparing danbei. The method comprises the following steps: (a) steaming cereals; (b) inoculating the steamed cereals with a Danbei fungus; and (c) fermenting the steamed grain inoculated with the Tanbei fungus.

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. 10-2023-0058024 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 cereal tempeh, cereal tempeh produced by the method, a sauce containing the cereal tempeh, and a method for producing the sauce. Background Art

[0004] Tempeh is a traditional Indonesian food made from fermented beans. The production method of tempeh usually involves boiling and peeling the beans, inoculating them 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 a conventional method such as handwork rather than a mass production method, and is produced in the form of banana leaves or plastic wrapping during the production process, there is a possibility of cross contamination during the production process and the production is not suitable for mass production.

[0007] In addition, tempeh is being produced using beans such as soybeans, black beans, and chickpeas as raw materials, but from the perspectives of nutritional enhancement of tempeh, and usability and scalability suitable for different ethnic preferences, the demand for developing tempeh produced using raw materials other than beans is constantly being demanded.

[0008] Therefore, in order to use tempeh having nutritional superior value in various ways, the present inventors have made diligent research efforts, developed a method for producing tempeh using cereals as raw materials and a sauce using cereal tempeh produced in this manner, and thus completed the present disclosure. Summary of the invention

[0009] Technical issues

[0010] An object of the present disclosure is to provide a cereal tempeh produced by a method of producing cereal tempeh.

[0011] Another object of the present disclosure is to provide aged cereal tempeh having excellent flavor by aging the cereal tempeh.

[0012] Still another object of the present disclosure is to provide a sauce comprising cereal tempeh or aged cereal tempeh.

[0013] Technical Solution

[0014] To achieve the above objectives, one aspect of the present disclosure provides a method for producing cereal tempeh, comprising: (a) steaming cereals; (b) inoculating tempeh fungi into the steamed cereals; and (c) fermenting the steamed cereals inoculated with tempeh fungi.

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

[0016] Still another aspect of the present disclosure provides a sauce comprising cereal tempeh and aged cereal tempeh.

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

[0018] 1. Method for producing cereal tempeh

[0019] One aspect of the present disclosure provides a method of producing cereal tempeh, comprising (a) steaming cereals; (b) inoculating tempeh fungi into the steamed cereals; and (c) fermenting the steamed cereals inoculated with the tempeh fungi.

[0020] In the present disclosure, grains collectively refer to grains obtained from plants, which are substances used as human food, such as wheat, wheat rice, rye, rice (white rice, brown rice and black rice), barley, millet, oats, millet, sorghum, corn, etc. The grains may be in the form of raw grains, in the form of dried raw grains or in the form of powder.

[0021] The step of steaming the cereals may be performed by a continuous steaming method or a steam pressure method.

[0022] Continuous steaming means that the grains are continuously steamed by steam in a state where the grains are spread on a support. For example, the grains can be placed on a moving conveyor belt and hot water or steam can be sprayed from the upper or lower part of the conveyor belt to continuously steam a large amount of grains in a short time. Since continuous steaming can adjust the steaming time according to the speed of the conveyor belt while adding water to the grains by directly injecting steam, and the grains with powdery or granular sizes will not be agglomerated during the steaming process, so that the grains can be evenly arranged, continuous steaming has the effect of improving production efficiency.

[0023] In addition, 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. Since saturated steam releases heat without taking away moisture from the grains, the grains can be quickly steamed using saturated steam. 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 1.0kgf / cm 2 Up to 2.0kgf / cm 2 In addition, the saturated steam may be at a temperature of 60° C. to 120° C., 70° C. to 110° C., or 80° C. 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.

[0024] The steamed grains after the steaming step may be stirred or crushed into smaller sizes before inoculating with the tempeh fungus to facilitate the inoculation with the tempeh fungus and the tempeh molding.

[0025] The method for producing cereal tempeh comprises (b) inoculating tempeh fungus into steamed cereals.

[0026] Tempeh fungus is a strain of the genus Rhizopus, for example, it can be Rhizopus oligosporus. Tempeh fungus is an edible mushroom fungus that grows naturally on banana leaves, contains a large amount of lipid superdismutase that decomposes the adverse effects of the human body, and has the activity of activating intestinal immunity to inhibit malignant Escherichia coli, etc. Tempeh fungus inoculation can be added to a tempeh fermentation agent containing Tempeh fungus. Tempeh fermentation agent can be obtained by artificially inoculating pure cultured Rhizopus strains into steamed grains and culturing grains, and for example, can be a mixed form of rice flour and Tempeh fungus or a seed form of Rhizopus mold forming spores in rice flour, and can be 90-99.9wt% of rice flour and 0.1-10wt% of Tempeh fungus, 95-99.9% of rice flour and 0.1-5wt% of Tempeh fungus or a mixture of 90-99.9wt% of rice flour and 0.1-10wt% of Tempeh fungus. In step (b), the tempeh starter may be added in a ratio of 1 wt% to 10 wt%, 1 wt% to 9 wt%, 1 wt% to 8 wt%, 2 wt% to 8 wt%, 3 wt% to 7 wt%, or 4 wt% to 6 wt% relative to the weight of the raw grains and the steamed grains. The content of the tempeh fungus inoculated into the steamed beans may be 0.01 wt% to 0.1 wt%, 0.01 wt% to 0.09 wt%, 0.01 wt% to 0.08 wt%, 0.02 wt% to 0.08 wt%, 0.03 wt% to 0.07 wt%, or 0.04 wt% to 0.06 wt% relative to the total weight of the steamed grains.

[0027] As the inoculum amount of the tempeh fungus increases, the tempeh fungus reproduces dominantly, thereby inhibiting the growth of pathogenic microorganisms including common microorganisms or food poisoning bacteria, and tempeh with excellent quality can be produced.

[0028] The method of producing cereal tempeh may further comprise adding acid to the steamed cereals in step (b).

[0029] Acid refers to a substance that is acidic and tastes sour when it is soluble in water, and available acid 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 one lower limit selected from the group consisting of 5%, 6%, 7%, 9% and 10% and any one 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.

[0030] In the step of adding acid to the steamed grains in step (b), the acid can be inoculated into the steamed grains in a proportion of 1wt% to 10wt%, 1wt% to 9wt%, 1wt% to 8wt%, 2wt% to 8wt%, 3wt% to 7wt% or 4wt% to 6wt% relative to the weight of the raw grains.

[0031] In an exemplary embodiment, the adding of acid to the steamed grains in step (b) may be performed before, after, or during the step of inoculating the steamed grains with tempeh fungus.

[0032] The method of producing cereal tempeh includes (c) fermenting steamed cereals inoculated with tempeh fungus.

[0033] The step of fermenting the steamed grains inoculated with tempeh fungi may refer to a step of culturing so that the tempeh fungi can be propagated in the grains inoculated with the tempeh fungi. The culturing of the tempeh fungi may be carried out at an appropriate temperature and humidity. For example, the fermentation may be carried out within a temperature range of any lower limit selected from 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 selected from 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, it 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, 25°C to 35°C.

[0034] 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 the fermentation process 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 occupies a dominant position, 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 was therefore suitable for mass production.

[0035] The method for producing cereal tempeh may further include cooling the steamed cereals. The cooling step may be performed within a product temperature range having 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, over-steaming caused by residual heat is prevented, and a good environment for the growth of tempeh fungi can be created.

[0036] In the step of (c) fermenting the steamed grains inoculated with the tempeh fungus, the grains inoculated with the tempeh fungus can be placed in a perforated container made of polyethylene (PE) and then fermented. When using a container made of polyethylene, heating can be easily adjusted, and good quality grain tempeh that is well fermented with the tempeh fungus can be produced, and evenly fermented grain tempeh can be produced. 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.

[0037] The production method may further include molding the grains inoculated with the tempeh fungus in the step of (b) inoculating the tempeh fungus into the steamed grains. In the specification of the present disclosure, the steamed grains inoculated with the tempeh fungus may be referred to as "tempeh" even before the grains 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 extends evenly to the deep part so that the fermentation proceeds well, and thus hard, good texture and excellent quality tempeh with low microbial levels can be efficiently produced.

[0038] When the above method is used, cereal tempeh produced using various cereals can be produced without using beans, and the growth of microorganisms can be suppressed to produce cereal tempeh with excellent storage and distribution stability.

[0039] Another aspect of the present disclosure provides a cereal tempeh produced by the production method.

[0040] The cereal 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.

[0041] In the cereal tempeh produced by the production method, the growth of tempeh fungi is dominant, and the growth of microorganisms is suppressed, and therefore, the storage stability is excellent.

[0042] Tempeh is a traditional fermented food in Indonesia and has many live fungi that may include harmful bacteria that are harmful to the human body, such as food poisoning bacteria. Therefore, in order to ensure the stability of distribution without losing the advantages of being a fermented food, such as the flavor produced by the fermentation products of enzymes and tempeh fungi, the contamination of harmful bacteria should be reduced.

[0043] The microorganism may be Bacillus cereus, common bacteria, fungi, etc. Bacillus cereus is a soil bacterium that is widely distributed in nature, such as in 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. Since the growth of tempeh fungi is dominant in the cereal tempeh produced by the production method, Bacillus cereus can be detected as 10 5 CFU / g or less, 10 4 CFU / g or less, 10 3 CFU / g or less, or 10 2 CFU / g or less. In the cereal tempeh produced by this production method, the count of common bacteria can be detected to be 2×10 8 CFU / g or less.

[0044] In one example, when the tempeh fungus starter was added at 3 wt% to 6 wt% relative to the weight of the raw grain, the growth of the tempeh fungus was dominant, and thus, Bacillus cereus was detected at 10 3 CFU / g or less, and can detect common bacteria as low as 10 9 CFU / g or less.

[0045] In one example, when the temperature of tempeh fermentation is between 25°C and 35°C, Bacillus cereus can be detected at 10 3 CFU / g or less.

[0046] In one example, when the humidity of tempeh fermentation was 65% to 75%, 10 9 CFU / g or less.

[0047] In one experimental example, the concentration of Bacillus cereus detected in the cereal tempeh produced by the production method of the present disclosure was 10 3 CFU / g or less, which meets the microbial safety standards according to domestic food standards and specifications. In addition, since grain tempeh has a stronger inhibitory effect on microbial growth than tempeh made from beans, grain tempeh has better distribution stability than bean tempeh and can be applied to various foods and used.

[0048] The cereal tempeh and the method for producing cereal tempeh disclosed in the present invention provide tempeh with a new concept, such as tempeh produced from cereals, and a method for producing the tempeh, thereby expanding the scope of use of tempeh, so that it is used as a raw material or additive in the production of sauces or pastes, for example.

[0049] 2. Method for producing aged grain tempeh

[0050] Another aspect of the present disclosure provides a method for producing aged cereal tempeh, comprising: (a) producing cereal tempeh by the above-mentioned method for producing cereal tempeh, and (b) an aging step of aging the mixture, in which at least one or more of salt water and brine are added to the cereal tempeh produced above.

[0051] In step (a) of the method for producing aged cereal tempeh, the step of producing cereal tempeh is to produce cereal tempeh by the method for producing cereal tempeh described above, and as described above, may include steaming the cereals; inoculating tempeh fungi into the steamed cereals; and fermenting the steamed cereals inoculated with tempeh fungi. Since the details of the method for producing cereal tempeh are the same as those of the method for producing cereal tempeh described above, the method for producing cereal tempeh described above is cited and will not be described repeatedly.

[0052] The method for producing aged cereal tempeh includes (b) an aging step of subjecting a mixture to aging, in which at least one or more of salt water and brine are added to the cereal tempeh.

[0053] Aging is to ferment the cereal tempeh according to the desired fermentation flavor to produce aged tempeh. Aging can be carried out at, for example, 10°C to 50°C, and can be carried out at, for example, 15°C to 45°C, 20°C to 40°C, 25°C to 45°C, 25°C to 35°C, 35°C to 45°C or 25°C to 35°C. Aging can be carried out at, for example, 20°C, 30°C or 40°C. In addition, aging can include fermentation for 1 to 30 days, for example, can include fermentation for 1 to 25 days, 1 to 20 days, 1 to 15 days, 1 to 14 days, 3 to 14 days or 3 to 15 days. When the aging temperature and / or the aging days are within this range, the nutritional content or flavor of the aged tempeh produced can be well improved, and the growth of microorganisms in the aged tempeh produced can be inhibited, thereby improving the storage stability of the food, but the present disclosure is not limited thereto.

[0054] The aging step may include further adding at least one or more of cereals and steamed cereals to the mixture. Since the cereals may be the same as the cereals described in the method for producing cereal tempeh, the description of the cereals is referenced and not repeated.

[0055] In a specific example, cereals or steamed cereals are added as additional rice to the aged cereal tempeh to adjust the degree of aging. The cereals or steamed cereals may be added at 1 wt % or more, 2 wt % or more, 3 wt % or more, 4 wt % or more, 5 wt % or more, 6 wt % or more, 7 wt % or more, 8 wt % or more, 10 wt % or more, 12 wt % or more, 14 wt % or more, 16 wt % or more, 18 wt % or more, or 20 wt % or more relative to the total weight of the mixture, but are not limited thereto, and may be appropriately adjusted according to the desired degree of aging or flavor.

[0056] In the aging step, the moisture content of the cereal tempeh or the mixture of cereal tempeh with salt water, brine, cereals or steamed cereals can be 40wt% to 70wt%, 45wt% to 65wt% or 50wt% to 60wt%. When the moisture content of the mixture is within the above range, the aging is performed well. In addition, in the aging step, at least one or more of salt water or brine can be added so that the salt concentration is 5wt% to 15wt% relative to the total weight of the added mixture, for example, 5wt% to 10wt%, 5wt% to 7wt% or 7wt% to 9wt%. When the moisture content and / or salt concentration in the mixture is within this range, the nutritional content of the produced aged tempeh can be improved, and the growth of microorganisms in the produced aged cereal tempeh can be inhibited, thereby improving the storage stability of the food.

[0057] In one example, when the moisture content of the mixture is 50% or 60%, the content of amino nitrogen is effectively increased, thereby increasing the degree of aging.

[0058] Furthermore, when steamed cereals are mixed with cereal tempeh, the degree of aging of the cereal tempeh can be adjusted according to the purpose.

[0059] In one example, the steamed cereals in the cereal tempeh can be added at 1wt% to 50wt%, 2wt% to 45wt%, 3wt% to 40wt%, 5wt% to 35wt% or 5wt% to 30wt% relative to the total weight of the tempeh to adjust the degree of aging of the aged tempeh. By adjusting the degree of aging by adding the steamed cereals as additional rice, aged products with various flavors and sauces containing the aged products can be produced.

[0060] In addition, the aging step may further include stirring the mixture. When the mixture is stirred, the tempeh can be effectively fermented so that the aging of the aged cereal tempeh can be well performed. The stirring may be performed by a stirrer, such as a stirring paddle, and the stirring speed may be 10rpm to 500rpm, 25rpm to 450rpm, 30rpm to 400rpm, specifically 50rpm to 300rpm. The stirring may be performed once a day, twice a day, or continuously for 1 minute to 1 hour during the aging period.

[0061] The stirring may be performed at a speed of 50 rpm to 300 rpm, and may be performed continuously for 1 minute to 30 minutes during the aging period or during the aging period.

[0062] In one example, as a result of evaluating the aging degree using the content of amino nitrogen in the aging of cereal tempeh by various aging methods such as static fermentation or stirring fermentation, it was confirmed that the aging degree of the aged product by stirring aging was improved.

[0063] Furthermore, the degree of aging can be adjusted by repeating the aging step one or more times, two or more times, or three or more times.

[0064] Another aspect of the present disclosure provides aged cereal tempeh produced by the production method.

[0065] 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%.

[0066] 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. Since its content is important for the taste of soybean paste, such as umami, it is generally a control standard for soybean paste. According to the type of sauce to be produced, by adjusting the type of raw grains, aging time, aging temperature and rotation speed during stirring, the aged grain tempeh of the present disclosure can be produced into an aged product with a desired degree of aging.

[0067] For example, when red pepper paste is to be produced using aged grain tempeh, 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, aged tempeh produced with an aging degree of 220 mg% or more can be used, and when soybean paste is to be produced, aged tempeh produced with an aging degree of 400 mg% or more can be used and aged. The aging degree can be appropriately adjusted by the type of raw grain, aging time, aging temperature, aging method, or inoculation amount of tempeh fungus.

[0068] When the method for producing aged cereal tempeh according to the present disclosure is used, a raw material for a novel sauce having an enhanced flavor compared to raw cereals or cereal tempeh before aging can be provided.

[0069] 3. Sauces containing grain tempeh or aged grain tempeh

[0070] Another aspect of the present disclosure provides a sauce comprising the cereal tempeh produced by the production method and the cereal tempeh.

[0071] The sauce containing the aged cereal tempeh of the present disclosure can be used as a raw material for producing a new sauce rather than a simple food material, thus broadening the application field and thereby increasing the practicality of tempeh.

[0072] The sauce containing tempeh may contain tempeh in an amount of 1 to 99 wt%, for example 1 to 90 wt%, 1 to 80 wt%, 1 to 70 wt%, 1 to 60 wt%, 1 to 50 wt%, 1 to 40 wt%, 1 to 35 wt%, 1 to 30 wt%, 1 to 10 wt% or 3 to 27 wt%.

[0073] 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.

[0074] "Spice plants" are plants added to increase the taste and flavor of the sauce, but are not limited to them. They can include chili, garlic, ginger, black pepper, onions, scallions, etc.

[0075] "Processed spices" are obtained by simply processing leaves, stems, fruits, roots, etc. of spice plants or mixing processed 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.

[0076] "Compound seasoning food" is processed into powder, granule or solid form by mixing food with sugar, salt, spices, protein hydrolyzate, yeast or its extract or food additives. For example, chili seasoning can be used, which is a paste made by mixing chili powder, onion, garlic, water, salt, etc.

[0077] 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.

[0078] 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-hydrolyzed soybean paste, enzymatic hydrolyzed soybean paste, mixed soybean paste, Korean soybean paste, soybean paste, chili paste, spring paste, quick-fermented bean paste, mixed soybean paste, etc.

[0079] "Sugar" refers to sugar obtained by processing starch raw materials or sugar solutions, syrups, oligosaccharides, glucose, fructose, toffee or sugar products processed therefrom.

[0080] "Flavor enhancers" are used to enhance the taste or flavor of food and may include, for example, sodium glutamate, etc.

[0081] “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, walnuts, sunflower seeds, etc.

[0082] In a specific example, the sauce containing tempeh can further include chili powder, chili, salt, soy sauce, tomato sauce, and at least one or more of other spice plants, processed spices, sugar, flavor enhancers, compound seasonings and nuts.

[0083] 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.

[0084] 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 the form of salts such as potassium sorbate, calcium sorbate, sodium benzoate, sodium propionate, calcium propionate, and sodium p-oxybenzoate.

[0085] 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, peracetic 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 carboxymethylcellulose, calcium carboxymethylcellulose, 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.

[0086] Beneficial Effects

[0087] By the method for producing cereal tempeh disclosed in the present invention, cereal tempeh using cereals as raw materials can be produced. Cereal tempeh of new materials can be produced using a variety of cereals. The method for producing cereal tempeh disclosed in the present invention has a low possibility of cross-contamination during the production process, and the quality of tempeh can be uniformly maintained, thereby allowing batch production. The method for producing tempeh disclosed in the present invention is an optimal production method based on cereal raw materials taking into account the characteristics of tempeh strains, and can efficiently mass-produce hard and high-quality cereal tempeh, and the cereal tempeh produced thereby has a low microbial level and thus has excellent distribution stability.

[0088] Furthermore, cereal tempeh can be used in a wider range of foods than bean tempeh, and the growth of microorganisms is reduced compared to bean tempeh, and therefore, cereal tempeh can be used as a food raw material with excellent distribution stability.

[0089] The present disclosure provides a cereal tempeh with a novel concept and produces a sauce containing aged tempeh, thereby using tempeh as a raw material to produce a novel sauce instead of conventionally using tempeh only as a food material, further broadening the application field of tempeh and increasing the practicality of tempeh.

[0090] However, the effects of the present disclosure are not limited to the above-mentioned effects, and those skilled in the art may clearly understand other effects not mentioned herein from the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0091] Figure 1 A method of producing wheat tempeh according to an exemplary embodiment of the present disclosure is shown.

[0092] Figure 2 A method of producing aged wheat tempeh by aging the produced wheat tempeh according to an exemplary embodiment of the present invention is shown.

[0093] Figure 3 The difference in the microbial level of wheat tempeh depending on the amount of tempeh starter culture added is shown.

[0094] Figure 4 The differences in wheat tempeh microbial levels depending on tempeh fermentation conditions (humidity) are shown.

[0095] Figure 5 The quality of tempeh produced by performing tempeh fermentation under the condition of 30% relative humidity is shown.

[0096] Figure 6 The differences in wheat tempeh microbial levels depending on tempeh fermentation conditions (temperature) are shown.

[0097] Figure 7Shown are comparative results of the degree of aging and pH of aged products obtained by aging wheat tempeh produced with different tempeh fungus inoculation levels.

[0098] Figure 8 Comparative results of the aging degree of aged products depending on whether the wheat tempeh was stirred during the aging process (stirred, static) are shown.

[0099] Fig. 9 Shown are comparative results of the degree of aging and pH of aged products obtained by aging wheat tempeh produced with different fermentation conditions (relative humidity).

[0100] Fig.10 Shown are comparative results of the degree of aging and pH of aged products obtained by aging wheat tempeh produced using different fermentation conditions (temperatures).

[0101] Fig.11 Shown are comparison results of the aging degree depending on the moisture content of the mixture when steamed wheat rice (additional rice) is mixed with wheat tempeh to produce an aged mixture of wheat tempeh and wheat rice.

[0102] Fig.12 Shown are comparison results of the degree of aging of wheat aged tempeh depending on the content of steamed wheat rice (additional rice) added to the wheat tempeh.

[0103] Fig.13 Comparative results of the aging degree and pH of aged cereal tempeh depending on the raw cereal type are shown. DETAILED DESCRIPTION

[0104] Hereinafter, the present disclosure will be described in detail through examples.

[0105] However, the following examples are only intended to specifically illustrate the present disclosure, and the contents of the present disclosure are not limited to the examples.

[0106] [Example 1] Production of Wheat Tempeh

[0107] like Figure 1 As shown, raw wheat flour having a moisture content of 13±2% is placed on a conveyor belt, and the wheat flour is continuously steamed using steam injection while the conveyor belt moves. Thereafter, the steamed wheat flour is passed through a cooler to be cooled to a product temperature of 30°C.

[0108] When the wheat flour is continuously steamed as described above, the wheat flour will not clump, thereby improving production efficiency. In addition, excessive steaming caused by residual heat is prevented through the cooling process after steaming, and powder caking is prevented, thereby improving production efficiency.

[0109] Next, a tempeh starter containing 99wt% rice flour and 1wt% Rhizopus is inoculated into the steamed and cooled wheat flour at 4wt% relative to the weight of the raw wheat flour, 4wt% citric acid relative to the weight of the raw wheat flour is added, and stirring is performed for 8 minutes to produce a mixture. The mixture prepared above is placed in a perforated polyethylene tray and molded to have a height of 3cm. The polyethylene tray with the molded mixture is covered with a perforated plate (lead plate) and transferred to a fermentation chamber. In a fermentation chamber where air is circulated and a temperature of 27°C and a humidity of 60% are maintained, fermentation is performed for 44 to 48 hours to produce wheat tempeh. The produced wheat tempeh is stored refrigerated at 5°C for 7 days.

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

[0111] like Figure 2 As shown, brine with a salinity of 7% was added to the wheat tempeh produced in Example 1 to adjust the moisture content to about 60%, and the tempeh was aged while being stirred at 50 to 300 rpm at room temperature to produce aged wheat tempeh.

[0112] The wheat tempeh produced by changing the amount of tempeh starter added, fermentation humidity and fermentation temperature in the wheat tempeh production was further aged to produce an aged product, and the amino nitrogen content and pH value of the produced aged product were measured to evaluate the effect of the production conditions in the wheat tempeh production process on the degree of aging of the aged product. The results are shown in Experimental Example 2 below.

[0113] Furthermore, steamed wheat rice and brine were added to the wheat tempeh produced in Example 1 to prepare a mixture, and the prepared mixture was stirred and aged to produce an aged product of wheat tempeh and wheat rice (aged mixture).

[0114] [Example 3] Production of Rice Tempeh

[0115] The raw rice flour having a moisture content of 13±2% is placed on a conveyor belt and the rice flour is continuously steamed using steam jet while the conveyor belt is moving, or the rice flour is transferred to a rotatable NK steaming pot and passed through a 1.0-2.0 kgf / cm 2 The steamed rice flour was steamed with pressurized saturated steam for 2 minutes and 30 minutes. Afterwards, the steamed rice flour was cooled to a product temperature of 30° C. by a cooler.

[0116] Next, a tempeh starter comprising 99wt% rice flour and 1wt% of Rhizopus is inoculated into the steamed and cooled rice flour at 4wt% relative to the weight of the raw rice flour, 4wt% of citric acid relative to the weight of the raw rice flour is added, and stirring is performed for 8 minutes to produce a mixture. The mixture prepared above is placed in a perforated polyethylene tray and molded to have a height of 3cm. The polyethylene tray with the molded mixture is covered with a perforated plate (lead plate) and transferred to a fermentation chamber. In a fermentation chamber where air is circulated and a temperature of 27°C and a humidity of 60% is maintained, fermentation is performed for 44 to 48 hours to produce rice tempeh. The produced rice tempeh is stored refrigerated at 5°C for 7 days.

[0117] [Experimental Example 1] Quality evaluation of cereal tempeh depending on production method

[0118] 1-1. Quality evaluation of wheat tempeh depending on the amount of tempeh fungus inoculation

[0119] Wheat tempeh was produced in the same manner as in Example 2, except that the amount of the tempeh starter added was changed to 3 wt % to 6 wt % relative to the total weight of wheat flour. Food poisoning bacteria Bacillus cereus in the produced wheat tempeh was counted and the microbial levels were compared.

[0120] Specifically, the wheat tempeh samples were smeared on the selected culture medium and the Bacillus cereus was counted. The results are shown in Table 1 and Figure 3 As shown, it was confirmed that as the inoculum amount of tempeh fungus (the amount of tempeh starter culture added) increased, the growth of tempeh fungus dominated, causing a decrease in the count of Bacillus cereus.

[0121] [Table 1]

[0122]

[0123] 1-2. Quality evaluation of wheat tempeh depending on tempeh fermentation humidity

[0124] Wheat tempeh was produced in the same manner as in Example 1, except that the fermentation humidity during the tempeh fermentation process was changed to 30%, 60%, 68% or 76%. Samples of the produced wheat tempeh were spread on standard agar medium, common bacteria were counted, and the microbial levels were compared.

[0125] The results are shown in Table 2 and Figure 4 As shown, it was confirmed that within the relative humidity range of 60% to 78%, as the humidity decreased, the growth of tempeh fungi dominated, causing a decrease in the count of common bacteria, but the growth of tempeh fungi proceeded smoothly at a relative humidity of 60% to 78%, thereby completing hard and good quality tempeh.

[0126] However, in wheat tempeh produced under 30% relative humidity, Figure 5 As shown, the tempeh fungus did not grow well, so even visually, the white hyphae of the tempeh fungus did not extend to the deep part, and the fermentation by the tempeh fungus did not proceed well. As a result, a tempeh that was not hard and easily broke and could not maintain its shape was completed.

[0127] According to the above results, it was confirmed that good quality tempeh with a hard texture and a low microbial level can be effectively produced when fermentation is performed at a relative humidity of 60% to 78%.

[0128] [Table 2]

[0129] Fermentation humidity Common bacteria (CFU / g) 60％ 1.0.E+08 68％ 1.6.E+08 76％ 1.9.E+08

[0130] 1-3. Quality evaluation of wheat tempeh depending on tempeh fermentation temperature

[0131] Wheat tempeh was produced in the same manner as in Example 1, except that the fermentation temperature during the tempeh fermentation was changed to 27° C., 30° C., and 33° C. Food poisoning bacteria Bacillus cereus in the produced wheat tempeh were counted, and the microbial levels were compared.

[0132] The results are shown in Table 3 and Figure 6 As shown, it was confirmed that the growth of tempeh fungus was carried out smoothly under the temperature conditions of 27°C to 33°C, and especially at 27°C, the level of food poisoning bacteria was the lowest.

[0133] [Table 3]

[0134] Fermentation temperature Bacillus cereus (CFU / g) 27℃ 0.E+00 30℃ 5.E+01 33℃ 4.E+02

[0135] 1-4. Quality evaluation of wheat tempeh depending on moisture content

[0136] Wheat tempeh was produced with 4 wt% or 6 wt% of tempeh starter added in the same manner as in Example 1, and the moisture content of the finished tempeh was measured. The total bacterial count (CFU / g) of food poisoning bacteria Bacillus cereus and common bacteria was measured, and the microbial levels were compared.

[0137] The results are shown in Table 4 below, and the moisture content of the final wheat tempeh was measured to be about 30 wt% to 36 wt%. In addition, due to the lower moisture content contained in the wheat tempeh, the total bacterial count of food poisoning bacteria and microorganisms was reduced, thus confirming that the growth of tempeh fungi dominated and the microbial level was reduced.

[0138] [Table 4]

[0139]

[0140] 1-5. Evaluation of Tempeh Quality Depending on Raw Cereals

[0141] Common bacteria, food poisoning bacteria, and fungi were counted in the wheat tempeh produced in Example 1 and the rice tempeh produced in Example 3, and the microbial levels were compared.

[0142] The results are shown in Table 5 below. 8 CFU / g or less of common bacteria counts and 10 3 CFU / g or less of Bacillus cereus count, thus confirming the reduction of microbial levels. Fungal counts were not detected or confirmed to be below 10 5 CFU / g or less. According to the experimental results, it was confirmed that the cereal tempeh produced by the production method of the present disclosure was produced hard and of good quality regardless of the type of cereal, and had excellent microbial stability due to the smooth growth of tempeh fungi.

[0143] [Table 5]

[0144]

[0145] [Experimental Example 2] Evaluation of aged wheat tempeh

[0146] The degree of aging and pH of the aged wheat tempeh produced according to Example 2 were measured.

[0147] 2-1. Evaluation of the degree of aging of aged wheat tempeh depending on the amount of tempeh fungus inoculation

[0148] It was confirmed whether the degree of aging of the aged product changes when wheat tempeh produced with different inoculum amounts of tempeh fungus in the wheat tempeh production process is aged.

[0149] Specifically, wheat tempeh was produced in the same manner as in Example 1, except that the amount of tempeh starter inoculated into steamed wheat flour was changed to 3wt% to 6wt% relative to the weight of the wheat flour. Brine with a salinity of 7% was added to the produced wheat tempeh to adjust the moisture content of the mixture to 60%, and stirred aging was performed for 14 days to produce an aged product. The aging degree and pH of the aged products were compared using formaldehyde titration.

[0150] Specifically, the degree of aging is evaluated by measuring the amino nitrogen content by the following method. First, the aged wheat 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 wheat tempeh solution is mixed with the formalin solution, 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.

[0151] As shown in Tables 6 and 7 below, when the tempeh to which the tempeh starter was added at 3 wt% relative to the weight of the raw wheat flour was aged, the aged product had a lower degree of aging and a lowered pH than the case where the tempeh to which the tempeh starter was added at 4 to 6 wt% was aged. From the above results, it was confirmed that the degree of aging of aged wheat tempeh is regulated by the inoculation amount of tempeh during the aging time, and that in the production of cereal tempeh, it is preferred to inoculate 4 wt% or more of the tempeh fungus.

[0152] [Table 6]

[0153]

[0154]

[0155] 2-2. Evaluation of the degree of aging of aged wheat tempeh depending on the aging method

[0156] To confirm whether the aging method of wheat tempeh changes the aging degree of aged wheat tempeh, the aging degree of aged products depending on stirring during the aging process was compared.

[0157] Specifically, by the method of the following Experimental Example 2-1, the aging degree and pH of the aged wheat tempeh stirred and aged as in Example 2 and the aged wheat tempeh only left standing and aged (control group) were compared.

[0158] The results are shown in Table 7 and Figure 8 As shown, it was confirmed that even in the case of tempeh produced by adding the same amount of tempeh starter culture, the tempeh stirred and aged in the aging process had an increased degree of aging than the tempeh left standing and aged.

[0159] [Table 7]

[0160]

[0161] 2-3. Aging of tempeh depending on fermentation humidity Evaluation of the degree of aging of wheat tempeh

[0162] When wheat tempeh produced using different fermentation humidity in the wheat tempeh production process was aged, it was confirmed whether the degree of aging of the aged product varied depending on the fermentation humidity.

[0163] As in Experimental Example 1-2, wheat tempeh was produced using different fermentation humidities of 60%, 68%, and 76% during the tempeh fermentation process, the produced wheat tempeh was stirred and aged, and the aging degree and pH of the aged product were measured by the same method as in Experimental Example 2-1.

[0164] The results are shown in Table 8 and Fig. 9 As shown, it was confirmed that the count of common bacteria increased with the increase of relative humidity. From the results, it was confirmed that the degree of aging of aged wheat tempeh can be adjusted depending on the aging time and the fermentation humidity during the tempeh production process.

[0165] [Table 8]

[0166]

[0167]

[0168] 2-4. Evaluation of the degree of aging of aged wheat tempeh depending on fermentation temperature

[0169] Wheat tempeh was produced using different fermentation temperatures of 27°C, 30°C or 33°C during the fermentation process, brine with a salinity of 7% was added to the produced wheat 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.

[0170] The results are shown in Table 9 and Fig.10 As shown, it was confirmed that the aging degree of aged tempeh increased due to bacterial growth at a temperature higher than the optimal growth temperature of tempeh fungus of 30° C. From the results, it was confirmed that the aging degree of aged tempeh can be adjusted depending on the aging time and the fermentation temperature during the tempeh production process.

[0171] [Table 9]

[0172]

[0173] 2-5. Evaluation of the aging degree of aged wheat tempeh depending on the moisture content during the aging process

[0174] In order to confirm whether the degree of aging varies depending on the moisture content of the mixture during the aging process of wheat tempeh, a mixture of wheat tempeh and steamed wheat rice was prepared in the same manner as in Example 2 and aged.

[0175] Specifically, steamed wheat rice was added to wheat tempeh, brine having a salinity of 7% was added to variously adjust the moisture content of the mixture to 50% or 60%, and the mixture was aged to produce an aged mixture of wheat tempeh and wheat rice.

[0176] The experimental results are as follows Fig.11 As shown, when the moisture content of the mixture was 60%, the degree of aging of the aged product was increased compared to the case where the moisture content of the mixture was 50%. 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 moisture content contained in the aged cereal tempeh.

[0177] 2-6. Evaluation of the degree of aging of aged wheat tempeh depending on the addition of additional rice

[0178] Steamed wheat rice was added as additional rice to the aged wheat tempeh, mixed, aged again to produce an aged mixture, and the degree of aging of the mixture was evaluated.

[0179] Specifically, steamed wheat rice was added to the wheat tempeh produced in Example 1, and brine having a salinity of 7% was added to prepare a mixture. At this time, steamed wheat rice was added variously at 0% to 20% relative to the total weight of the mixture, the moisture content of the mixture was adjusted to 60%, and then stirred and aged for 14 days to produce an aged product, and the aging degree and pH of the aged product were measured.

[0180] The results are shown in Table 10 and Fig.12 As shown, as the amount of additional rice increased, the degree of retrogradation decreased, thereby confirming that the degree of retrogradation of retrograde tempeh can be adjusted depending on the amount added.

[0181] [Table 10]

[0182]

[0183] 2-7. Evaluation of the degree of aging of tempeh depending on the aging of raw material grains

[0184] In order to confirm whether the degree of aging of aged tempeh varies depending on the type of raw material cereal, brine having a salinity of 7% was added to each of the wheat tempeh produced in Example 1 and the rice tempeh produced in Example 3 so that the moisture content was about 60%, and aging was performed while stirring at room temperature at a speed of 50 rpm to 300 rpm, and the degrees of aging of the produced aged products were compared.

[0185] The results are shown in Table 11 and Fig.13 As shown, it was confirmed that rice tempeh has a lower degree of aging and a lower rate of aging growth than aged wheat tempeh due to its low protein source content. It was confirmed that aged tempeh can be produced using a variety of grains.

[0186] [Table 11]

[0187]

[0188]

[0189] [Production Example] Production of Sauce Containing Wheat Tempeh or Aged Wheat Tempeh

[0190] Depending on the desired taste direction of the sauce, 3wt% to 50wt% of the wheat tempeh produced in Example 1 is added, mixed with chili powder, chili, salt, soy sauce, tomato sauce, and compound seasoning food (such as 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 wheat tempeh.

[0191] In addition, depending on the desired taste direction of the sauce, 3wt% to 50wt% of the aged wheat tempeh or the aged mixture of wheat tempeh and wheat rice produced in Example 2 is added, mixed with chili powder, chili, salt, soy sauce, tomato sauce, and complex seasoning food (such as chili seasoning), sugar (table 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 aged wheat tempeh or the aged mixture of wheat tempeh and wheat rice.

Claims

1. A method for producing cereal tempeh, the method comprising: (a) Steaming cereals; (b) inoculating tempeh fungus into steamed grains; as well as (c) fermenting the steamed grains inoculated with the tempeh fungus.

2. The method for producing cereal tempeh according to claim 1, wherein: The cereals are any one or more selected from the group consisting of wheat, wheat rice, rye, rice, barley, millet, oats, millet, sorghum and corn.

3. The method for producing cereal tempeh according to claim 1 or 2, wherein the steaming of cereals in (a) is performed by a continuous steaming method or a steam pressurization method.

4. The method for producing cereal tempeh according to any one of claims 1 to 3, wherein (b) is adding 2 wt% to 8 wt% of a tempeh starter relative to the total weight of the steamed cereals.

5. The method for producing cereal tempeh according to any one of claims 1 to 4, wherein the fermentation in (c) is performed at a temperature of 25°C to 35°C.

6. The method for producing cereal tempeh according to any one of claims 1 to 5, wherein the fermentation in (c) is performed at a humidity of 60% to 80%.

7. Cereal tempeh produced by the method for producing cereal tempeh according to any one of claims 1 to 6.

8. A sauce comprising the cereal tempeh according to claim 7.

9. A method for producing aged cereal tempeh, the method comprising: (a) producing a cereal tempeh by the method for producing a cereal tempeh according to any one of claims 1 to 6; as well as (b) an aging mixture in which at least one or more of salt water and brine is added to the cereal tempeh.

10. The method for producing aged cereal tempeh according to claim 9, further comprising adding one or more of cereals and steamed cereals to the mixture during the aging.

11. The method for producing aged cereal tempeh according to claim 9 or 10, wherein: During aging, the moisture content contained in the mixture is 40% to 70%.

12. Aged cereal tempeh produced by the method according to any one of claims 9 to 11.

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

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