Method for producing cereal tempeh, cereal tempeh produced by said method, sauce containing produced cereal tempeh and method for producing same

Abstract

The present application relates to a novel cereal tempeh, a method for producing cereal tempeh, and a fermented and matured cereal tempeh produced thereby.

Description

[Technical field]

[0001] [CROSS REFERENCE TO RELATED APPLICATIONS] This application claims the benefit of priority based on 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, and all contents disclosed in the documents of said Korean patent applications are incorporated herein by reference.

[0002] The present application relates to a method for producing cereal tempeh, cereal tempeh produced by the method, a sauce containing cereal tempeh, and a method for producing the sauce. [Background technology]

[0003] Tempeh is a traditional Indonesian fermented bean food, and is generally made by boiling and peeling beans, then inoculating them with Rhizopus bacteria and fermenting them. Tempeh is made from beans like tofu, but has different nutritional properties and texture. For example, its pattern is similar to tofu, but its taste is similar to mushrooms. During the fermentation process used to make tempeh, the Rhizopus bacteria grows and the mycelium wraps around the beans, tangling and forming a hard texture, making it used as a meat substitute.

[0004] In Indonesia, tempeh is a common food ingredient that is sliced ​​and fried or stir-fried. Tempeh is also rich in amino acids and vitamins, and in particular contains two-thirds the calcium of a regular glass of milk.

[0005] Currently, tempeh is produced using traditional methods such as manual labor rather than mass production methods, and is wrapped in banana leaves or plastic during production, which means there is a possibility of cross-contamination during the manufacturing process and it is not suitable for mass production.

[0006] In addition, while tempeh is currently produced using legumes such as soybeans, black beans, and chickpeas as raw materials, there is a continuing need to develop tempeh produced using raw materials other than legumes in order to improve the nutritional value of tempeh and to make it more applicable and scalable to suit the tastes of various ethnicities.

[0007] Therefore, in order to utilize tempeh, which has excellent nutritional value as described above, in various ways, the inventors have made extensive research and efforts to develop a method for producing tempeh using grains as a raw material and a sauce using the thus produced grain tempeh, which resulted in the completion of the present application. Summary of the Invention [Problem to be solved by the invention]

[0008] Therefore, an object of the present application is to provide grain tempeh produced by a method for producing grain tempeh.

[0009] A further object of the present application is to provide a aged grain tempeh having excellent flavor by aging the grain tempeh.

[0010] Yet another object of the present application is to provide a sauce containing grain tempeh or a ripened grain tempeh product. [Means for solving the problem]

[0011] In order to achieve the above-mentioned objectives, Yet another aspect of the present application provides a method for producing cereal tempeh, comprising the steps of: (a) steaming cereals; (b) inoculating the steamed cereals with tempeh fungi; and (c) fermenting the steamed cereals inoculated with the tempeh fungi.

[0012] Yet another aspect of the present application provides a method for producing a ripened grain tempeh, comprising a step of ripening the grain tempeh.

[0013] Yet another aspect of the present application provides a sauce comprising grain tempeh and a ripened grain tempeh product.

[0014] The present application will be described in detail below. 1. How to make tempeh One aspect of the present application provides a method for producing cereal tempeh, comprising the steps of: (a) steaming cereals; (b) inoculating the steamed cereals with tempeh fungus; and (c) fermenting the steamed cereals inoculated with the tempeh fungus.

[0015] The method for producing the cereal tempeh includes the step of (a) steaming cereals.

[0016] In this application, grain is a substance that is food for humans and is a collective term for grains obtained from plants, such as wheat, wheat rice, rye, rice (white rice, brown rice, black rice), barley, chestnut, oats, millet, sorghum, corn, etc. The grains may be in the form of whole grains, dried whole grains, or powdered form thereof.

[0017] The step of cooking the grains may be carried out by a continuous cooking method or a steam pressurization method.

[0018] The continuous steaming means that grains are continuously steamed with steam while being spread on a support, and may be, for example, a method in which the grains are placed on a moving conveyor belt and hot water or steam is sprayed from above or below the belt to continuously steam a large amount of grains within a short period of time. The continuous steaming method has the effect of improving production efficiency because it is possible to add water to the grains by direct injection of steam, while controlling the steaming time by adjusting the speed of the conveyor belt, and grains having a powdery form or particle size during steaming are not solidified and the grains can be gelatinized evenly.

[0019] The steaming step may be performed by a steam pressurization method. The steam pressurization method may use saturated steam in which water and water vapor are in equilibrium. Since the saturated steam releases heat without removing moisture from the grains, the grains can be quickly steamed using the saturated steam. The pressure when steaming using the saturated steam pressurization method is 0.5 kgf / cm. 2~3kgf / cm 2 , 0.6kgf / cm 2 ~2.7kgf / cm 2 , 0.7kgf / cm 2 ~2.5kgf / cm 2 , 0.8kgf / cm 2 ~2.3kgf / cm 2 , or 1.0kgf / cm 2 ~2.0kgf / cm 2 The saturated steam may have a temperature of 60° C. to 120° C., 70° C. to 110° C., or 80° C. to 100° C. In this case, the steam pressure method may use a pressure steamer, for example, a rotary pressure steamer (NK type steamer) or a stationary pressure steamer.

[0020] After the steaming step, the steamed grains may be ground or milled to smaller sizes for convenience of inoculation with the tempeh fungus and shaping of the tempeh before inoculation with the tempeh fungus.

[0021] The method for producing the cereal tempeh includes the step of (b) inoculating the steamed cereal with tempeh fungus.

[0022] The tempeh fungus may be a strain of the genus Rhizopus, for example, Rhizopus oligosporus. The tempeh fungus is an edible fungus that grows naturally on banana leaves, and contains a large amount of superdismutase that breaks down lipids that are harmful to the human body, and has the activity of activating the immune system in the intestine and suppressing malignant Escherichia coli. The inoculation of the tempeh fungus may be performed by adding a tempeh starter containing the tempeh fungus. The tempeh starter may be a mixture of a pure cultured Rhizopus strain in steamed grains and artificially inoculated and cultured, for example, a mixture of rice flour and tempeh fungus or a seed koji made by sporulating Rhizopus fungus in rice flour, and may be a mixture of 90-99.9% by weight rice flour and 0.1-10% by weight tempeh fungus, 95-99.9% by weight rice flour and 0.1-5% by weight tempeh fungus, or 90-99.9% by weight rice flour and 0.1-10% by weight tempeh fungus. In the step (b), the tempeh starter may be added to the steamed grains in a ratio of 1% to 10% by weight, 1% to 9% by weight, 1% to 8% by weight, 2% to 8% by weight, 3% to 7% by weight, or 4% to 6% by weight based on the weight of the raw grains. The content of the tempeh fungus inoculated into the steamed grain may be 0.01% by weight to 0.1% by weight, 0.01% by weight to 0.09% by weight, 0.01% by weight to 0.08% by weight, 0.02% by weight to 0.08% by weight, 0.03% by weight to 0.07% by weight, or 0.04% by weight to 0.06% by weight based on the total weight of the steamed grain.

[0023] As the inoculation amount of the tempeh bacteria increases, the tempeh bacteria proliferate predominantly and the proliferation of general microorganisms or pathogenic microorganisms including food poisoning bacteria is inhibited, so that superior quality tempeh can be produced.

[0024] The method for producing grain tempeh may further include a step of adding an acid to the steamed grain in the step (b).

[0025] The acid means a substance that becomes acidic and gives a sour taste when dissolved in water, and examples of acids that can be used include, but are not limited to, vinegar, citric acid, lactic acid, lemon juice, malic acid, gluconic acid, etc., and any acid that can be used for food can be used without limitation. By adding the acid, it is possible to maintain an appropriate acidity for culturing the tempeh bacteria, and there is an effect that the tempeh bacteria grow predominantly while the growth of other general microorganisms, fungi, and pathogenic microorganisms is suppressed. The acidity may be an acidity that does not suppress the growth of the tempeh bacteria but suppresses other microorganisms, such as pathogenic bacteria or fungi. The acidity (%) of the acid means the content (g) of the acid contained in 100 mL of the acid solution, and the acidity may be in a range selected from any one of the lower limit selected from the group consisting of 5%, 6%, 7%, 9%, and 10%; and any one of the upper limit selected from the group consisting of 12%, 13%, 15%, 16%, 17%, 18%, 19%, 20%, and 25%, and specifically, the acidity may be in the 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 lower.

[0026] In the step (b) of adding an acid to the steamed grain, the acid may be inoculated into the steamed grain at 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 % based on the weight of the raw grain.

[0027] In one embodiment, the step of adding acid to the steamed grain in step (b) may occur before, after, or simultaneously with the step of inoculating the steamed grain with tempeh fungus.

[0028] The method for producing the cereal tempeh includes the step of (c) fermenting the steamed cereal inoculated with the tempeh fungus.

[0029] The step of fermenting the grain inoculated with the tempeh fungus may mean a step of culturing the grain inoculated with the tempeh fungus so that the tempeh fungus can grow. The step may be performed at a temperature and humidity suitable for culturing the tempeh fungus. For example, the fermentation may be performed at a temperature range selected from the lower limit of any one 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 the upper limit of any one 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, the fermentation may be performed 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.

[0030] The fermentation time may 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. The humidity during fermentation may 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 proliferation of tempeh bacteria is dominant and the proliferation of microorganisms is inhibited, so that the storage stability of tempeh can be excellently improved. In addition, tempeh produced under the above fermentation conditions has a uniform degree of maturation during maturation, is of good quality, and is suitable for mass production.

[0031] The method for producing the grain tempeh may further include a step of cooling the steamed grain. The cooling step may be performed within a range in which the product temperature has a 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 an 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 product temperature is suitable for fermentation as described above. By cooling, overcooking due to residual heat can be prevented, and an environment in which the tempeh bacteria can grow well can be created.

[0032] In the step (c) of fermenting the steamed grain inoculated with the tempeh bacteria, the tempeh bacteria-inoculated grain can be placed in a perforated container made of polyethylene (PE) material and then fermentation can be carried out. When a polyethylene container is used, heat generation during fermentation can be easily controlled, good quality grain tempeh in which fermentation is well performed by the tempeh bacteria can be produced, and grain tempeh that has been fermented uniformly can be produced. The container may also be perforated. The container has perforations that allow air to circulate, so that the container has high oxygen permeability and can effectively carry out fermentation by the tempeh bacteria.

[0033] The method may further include a step of shaping the tempeh bacteria-inoculated grain in the step (b) of inoculating the steamed grain with tempeh bacteria. In the specification of the present application, the steamed grain inoculated with tempeh bacteria may be described as "tempeh" even before fermentation. The tempeh (steamed beans inoculated with tempeh bacteria) may be shaped to a height of 2 cm to 5 cm, or 3 cm to 4.5 cm. When the height of the tempeh is within the above range, the tempeh bacteria grows smoothly, the mycelium extends uniformly deep inside, and fermentation is well performed, so that it is possible to efficiently produce high-quality tempeh that is firm, has a good texture, and has a low microbial level.

[0034] By using the above-mentioned method, grain tempeh can be produced using various grains including beans (legumes), and grain tempeh with excellent storage and distribution stability can be produced by inhibiting the growth of microorganisms.

[0035] Yet another aspect of the present application provides grain tempeh produced by the above-mentioned production method.

[0036] The grain tempeh produced by the above-mentioned production method may have a moisture content of 20-45%, 25-40%, 26-39%, 27-38%, 28-39%, 29-38%, or 30-36% based on the total tempeh weight. When the moisture content in tempeh is within the above ranges, it has excellent microbial stability.

[0037] The grain tempeh produced by the above-mentioned production method has excellent storage stability since the proliferation of tempeh fungi is dominant and the proliferation of microorganisms is inhibited.

[0038] Tempeh is a traditional Indonesian fermented food, and is therefore home to many bacteria, some of which may be harmful to humans and cause food poisoning. Therefore, contamination with harmful bacteria must be reduced to ensure stability in distribution, without losing the benefits of fermented foods, such as the flavor resulting from the fermentation products produced by enzymes and tempeh bacteria.

[0039] The microorganism may be Bacillus cereus, general bacteria, fungi, etc. Bacillus cereus is a type of soil bacterium that is widely distributed in the natural world, including human living environments, such as dust, sewage, and rivers, and is also called a food poisoning bacterium, as it causes the decay of animals and plants and induces diseases in humans and animals. In the grain tempeh produced by the above-mentioned production method, the growth of tempeh bacteria is dominant, so Bacillus cereus can be grown at a concentration of 10 5 CFU / g or less, 10 4 CFU / g or less, 10 3 CFU / g or less, 10 2 The general bacterial count in the grain tempeh produced by the above-mentioned method is 2x10 8 It can be detected at CFU / g or less.

[0040] In one embodiment, when the tempeh bacteria starter is added in an amount of 3% by weight to 6% by weight based on the weight of the raw grain, the tempeh bacteria is highly proliferated, and the Bacillus cereus is 10% by weight. 3 CFU / g or less, general bacteria is 10 9 It can be detected at CFU / g or less.

[0041] In one embodiment, when the tempeh fermentation temperature is 25° C. to 35° C., the Bacillus cereus bacteria is 10 3 It can be detected at CFU / g or less.

[0042] In one embodiment, when the tempeh fermentation humidity is 65°C to 75°C, the general bacteria is 10 9 It can be detected at CFU / g or less.

[0043] In one experimental example, the Bacillus cereus bacteria detected in the grain tempeh produced by the production method of the present application was 10 3 CFU / g or less, which satisfies the microbial safety standards set by the Korean Food Standards Standards. In addition, the grain tempeh has better distribution stability than soy tempeh because the proliferation of microorganisms is suppressed more than that of soy tempeh, and it can be used in a variety of foods.

[0044] The grain tempeh and the method for producing grain tempeh of the present application provide a new concept of tempeh, such as tempeh produced from grains, and a method for producing the same, thereby expanding the scope of use of tempeh, for example, by using it as a raw material or additive in the production of sauces or soy sauces.

[0045] 2. Manufacturing method of matured grain tempeh Another aspect of the present application provides a method for producing aged grain tempeh, comprising: (a) a step of producing grain tempeh by the above-mentioned method for producing grain tempeh; and (b) a step of maturing the mixture obtained by adding at least one of salt and salt water to the produced grain tempeh.

[0046] In step (a) of the method for producing a ripened grain tempeh, the step of producing grain tempeh is to produce grain tempeh by the above-mentioned method for producing grain tempeh, and may include the steps of steaming grains, inoculating the steamed grains with tempeh fungi, and fermenting the steamed grains inoculated with the tempeh fungi, as described above. The specific details of the method for producing grain tempeh are the same as those described in the above-mentioned method for producing grain tempeh, and therefore the same is hereby incorporated by reference and redundant description will be omitted.

[0047] The method for producing the aged grain tempeh includes (b) a maturation step of maturing a mixture of the grain tempeh and at least one of salt and salt water.

[0048] The aging is to produce a aged tempeh product by fermenting the grain tempeh according to the desired fermentation flavor. The aging may be performed at, for example, 10°C to 50°C, 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. The aging may be performed at, for example, 20°C, 30°C, or 40°C. The aging may include fermentation for 1 to 30 days, for example, 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 period are within the above ranges, the nutritional components and flavor of the produced aged tempeh product can be excellently improved, and the storage stability of the food can be improved by suppressing the proliferation of microorganisms in the produced aged tempeh product, but the present application is not limited thereto.

[0049] The aging step may further include adding at least one of grains and steamed grains to the mixture. The grains may be described in the same manner as in the method for producing grain tempeh, and therefore the same description is hereby incorporated by reference and will not be repeated.

[0050] In one embodiment, the grain or steamed grain can be added as additional rice to the ripened grain tempeh to adjust the degree of ripening. The grain or steamed grain can be added in an amount of 1% by weight or more, 2% by weight or more, 3% by weight or more, 4% by weight or more, 5% by weight or more, 6% by weight or more, 7% by weight or more, 8% by weight or more, 10% by weight or more, 12% by weight or more, 14% by weight or more, 16% by weight or more, 18% by weight or more, or 20% by weight or more based on the total weight of the mixture, but is not limited thereto, and can be appropriately adjusted depending on the desired degree of ripening and flavor.

[0051] In the aging step, the moisture content of the grain tempeh or the mixture of grain tempeh and salt, salt water, grains or steamed grains may be 40% by weight to 70% by weight, 45% by weight to 65% by weight, or 50% by weight to 60% by weight. When the moisture content of the mixture is within the above range, aging is well performed. In addition, in the aging step, at least one of the salt and salt water may be added so that the salt concentration is 5% by weight to 15% by weight, for example, 5% by weight to 10% by weight, 5% by weight to 7% by weight, or 7% by weight to 9% by weight, based on the total weight of the mixture to which they are added. When the moisture content and / or salt concentration in the mixture are within the above range, the nutritional content of the aged tempeh produced can be improved, and the storage stability of the food can be improved by suppressing microbial proliferation in the aged grain tempeh produced.

[0052] In one embodiment, it has been confirmed that when the moisture content of the mixture is 50% to 60%, the amino nitrogen content is effectively increased and the degree of maturity is increased.

[0053] In addition, when the grain tempeh is mixed with steamed grains, the degree of maturation of the grain tempeh can be adjusted according to the purpose.

[0054] In one embodiment, the steamed grains in the grain tempeh can be added in an amount of 1% to 50%, 2% to 45%, 3% to 40%, 5% to 35%, or 5% to 30% by weight based on the total weight of tempeh to adjust the maturation degree of the aged tempeh. By adding the steamed grains as additional rice to adjust the maturation degree, it is possible to produce aged products with various flavors and sauces containing the same.

[0055] The aging step may further include a step of stirring the mixture. When the mixture is stirred, fermentation of tempeh is effectively performed, and aging of the aged grain tempeh product can be performed well. The stirring may be performed by a stirrer, for example, an impeller, and the stirring speed may be 10 to 500 rpm, 25 to 450 rpm, 30 to 400 rpm, specifically 50 to 300 rpm. The stirring may be performed for 1 minute to 1 hour during the aging period, once a day, twice a day, or continuously during the aging period.

[0056] The stirring may be performed at a speed of 50 to 300 rpm for 1 to 30 minutes during the aging period or continuously during the aging period.

[0057] In one embodiment, the aging method of the grain tempeh was varied between static fermentation and stirred fermentation, and the aging degree was evaluated based on the amino nitrogen content. As a result, it was confirmed that the aging degree of the aged product aged with stirring was improved.

[0058] The maturation step can be repeated one or more times, two or more times, or three or more times to adjust the degree of maturation.

[0059] Another aspect of the present application provides a ripened grain tempeh produced by the above-mentioned production method.

[0060] The amino nitrogen content of the aged tempeh product may be 5mg% to 1200mg% or less, specifically, the range may be selected from the lower limit of 40mg%, 80mg%, 100mg%, 150mg%, 200mg%, 250mg%, 300mg%, or 400mg%, and the upper limit of 1200mg%, 1100mg% or less, or 1000mg%. More specifically, the range may be 40mg% to 1200mg%, 100mg% to 1100mg%, or 200mg% to 1000mg%.

[0061] The amino nitrogen is an index of the degree of maturation that indicates the content of amino acids generated by the decomposition of proteins by enzymes produced by microorganisms during maturation, and the content is important for the taste of sauces such as umami, and is generally set as a management standard for sauces. The aged grain tempeh of the present invention can be produced to a desired degree of maturation by adjusting the type of raw grain, the maturation period, the maturation temperature, and the rotation speed during stirring according to the type of sauce to be produced.

[0062] For example, when Gochujang is to be produced from the aged grain tempeh, tempeh with a maturation degree of 100 to 300 mg% may be used, when Samjang is to be produced, tempeh with a maturation degree of 220 mg% or more may be used, and when miso sauce is to be produced, tempeh with a maturation degree of 400 mg% or more may be used. The maturation degree may be appropriately adjusted by the type of raw grain, the maturation period, the maturation temperature, the maturation method, or the amount of tempeh fungus inoculated.

[0063] By using the method for producing aged grain tempeh according to the present invention, it is possible to provide a new raw material for sauce that has a stronger flavor than the grains used as the raw material for production or the grain tempeh before aging.

[0064] 3. Sauce containing tempeh or matured tempeh Another aspect of the present application provides grain tempeh produced by the production method and a sauce containing the grain tempeh.

[0065] The sauce containing the aged grain tempeh of the present application can be used as a raw material for producing a novel sauce, going beyond the use of tempeh simply as a food ingredient in the past, thereby broadening the application field of tempeh and enhancing the utility of tempeh.

[0066] The tempeh-containing sauce may contain the tempeh in an amount of 1 to 99% by weight, for example, 1 to 90% by weight, 1 to 80% by weight, 1 to 70% by weight, 1 to 60% by weight, 1 to 50% by weight, 1 to 40% by weight, 1 to 35% by weight, 1 to 30% by weight, 1 to 10% by weight, or 3 to 27% by weight.

[0067] The tempeh-containing sauce may be obtained by simply diluting the tempeh or aged tempeh with water, but in order to enhance the flavor of the tempeh-containing sauce, the aged tempeh may be mixed with one or more additives selected from the group consisting of spicy plants, spice products, soy sauces, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoning foods, and fermented bean foods, so that the tempeh-containing sauce may further contain one or more additives selected from the group consisting of spicy plants, spice products, soy sauces, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoning foods, and fermented bean foods.

[0068] The "spice plants" are plants that are added to enhance the taste and flavor of the sauce, and include, but are not limited to, chili peppers, garlic, ginger, pepper, onions, green onions, shallots, etc.

[0069] The "processed spice products" refer to products made by simply processing the leaves, stems, fruits, roots, etc. of spice plants or by mixing and processing them with food additives, and are used to enhance the flavor of other foods. Examples of the processed spice products include, but are not limited to, natural spices such as chili powder, pepper powder, cinnamon powder, whole oregano, and rosemary, as well as spice preparations such as mustard, curry, and tomato ketchup.

[0070] The "composite seasoning food" is a food product that is mixed with sugar, salt, spices, protein hydrate, yeast or its extract, and food additives and processed into a powder, granule, or solid form. For example, chili pepper seasoning may be used, and the chili pepper seasoning is a paste made by mixing chili pepper powder, onion, garlic, water, salt, etc.

[0071] The "fermented bean food" is a product obtained by mixing and fermenting beans, specifically soybeans or soybean meal, with sugar, and is a liquid food with a sugar content of 30% or more.

[0072] The above-mentioned "sauces" are manufactured and processed by cultivating Aspergillus oryzae on animal or vegetable ingredients or by mixing salt and fermenting and maturing them using soybean paste malt as the main ingredient. Examples of the soybean pastes include, but are not limited to, Korean soybean paste malt, improved soybean paste malt, Korean soy sauce, brewed soy sauce, acid hydrolyzed soy sauce, enzyme hydrolyzed soy sauce, mixed soy sauce, Korean soybean paste, miso, gochujang, sweet bean paste, clear malt paste, mixed soy sauce, etc.

[0073] The "sugars" mentioned above refer to sugars obtained by processing starch raw materials or sugar liquids, sugar syrups, oligosaccharides, glucose, fructose, candies, or sugar products obtained by processing these.

[0074] The "flavor enhancer" is an agent for enhancing the taste or flavor of food, and examples thereof include monosodium glutamate.

[0075] The "nuts" are not particularly limited as long as they are edible nuts, and examples thereof include peanuts, almonds, walnuts, macadamia nuts, hazelnuts, pine nuts, acorns, nutmeg, Brazil nuts, cashew nuts, coffee beans, cacao beans, pistachios, pecan nuts, and sunflower seeds.

[0076] In one embodiment, the tempeh-containing sauce may further include at least one of chili powder, chili pepper, salt, soy sauce, tomato ketchup, and other spices, spice products, sugars, flavor enhancers, complex seasonings, and nuts.

[0077] The tempeh-containing sauce may not contain any other additives other than the above-mentioned ingredients, or may further contain other additives. When the tempeh-containing sauce further contains other additives, such other additives may include preservatives and / or excipients acceptable for food.

[0078] The preservatives acceptable for the food include, but are not limited to, sorbic acids, benzoic acids, dehydroacetic acids, paraoxybenzoic acids, propionic acids, etc. The preservatives may be used in the form of a salt, such as potassium sorbate, calcium sorbate, sodium benzoate, sodium propionate, calcium propionate, sodium paraoxybenzoate, etc.

[0079] The food-acceptable excipients include, but are not limited to, cross-linked sodium carboxymethylcellulose, gum ghatti, persimmon color, 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 color, benzoyl peroxide, hydrogen peroxide, acetic acid peroxide, ammonium persulfate, guar gum, disodium 5'-guanylate, citric acid, manganese citrate, trisodium citrate, sodium ferrous citrate, Iron citrate, ferric ammonium citrate, potassium citrate, calcium citrate, magnesium silicate, calcium silicate, 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, nicotinic acid, nickel, nicotinamide, 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 Metadiphosphate, Sodium Metabisulfite, Potassium Metabisulfite, Sodium Methoxide, Sulfurous Anhydride, Myristic Acid, Microfibrous Cellulose, Vanillin, Earth Alkaline, Betaine, Bentonite, Powdered Cellulose, Sodium Fluoride, Biotin, Vitamins, Glacial Acetic Acid, DL-Malic Acid, Sodium Saccharin, Saffron Color, Acid Earth, Sodium Acid Sulfite, Acid Sodium aluminum phosphate, sodium acid pyrophosphate, calcium acid pyrophosphate, magnesium oxide, zinc oxide, calcium oxide, methyl salicylate, ferric oxide, textile wax, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sucralose, shellac, steviol glycosides, stearic acid, stearates, food colours, benzoic acid, benzoates, alginic acid and alginates, inositol, silicon dioxide, chlorine dioxide, carbon dioxide, titanium dioxide, xanthan gum, starch, modified starch, lactic acid and lactates,It may be at least one selected from the group consisting of gelatin, gellan gum, koji starter, carnauba wax, carrageenan, karaya gum, carotene, sodium carboxymethylcellulose, calcium carboxymethylcellulose, sodium carboxymethylstarch, casein and caseinate, chitosan, chitin, tara gum, tamarind gum, taurine, tannic acid, palmitic acid, ethyl phenylacetate, isobutyl phenylacetate, pectin, pepsin, hydroxypropylmethylcellulose, hydroxypropylcellulose, hyaluronic acid, and yeast extract. Effect of the Invention

[0080] The method for producing cereal tempeh of the present application makes it possible to produce cereal tempeh using cereals as raw materials. Cereal tempeh as a new material can be produced by utilizing a variety of cereals. The method for producing cereal tempeh of the present application makes it possible to mass-produce tempeh since there is little possibility of cross-contamination during production and the quality of tempeh can be maintained uniformly. The method for producing tempeh of the present application is an optimal production method using cereal raw materials in consideration of the characteristics of the tempeh bacteria strain, and can efficiently mass-produce hard, good-quality cereal tempeh, and the cereal tempeh produced by this method has a low microbial level and excellent distribution stability.

[0081] Furthermore, grain tempeh can be used in a wider range of foods than bean tempeh, and can be used as a food ingredient with reduced microbial growth and superior distribution stability compared to bean tempeh.

[0082] The present application provides the novel concept of grain tempeh and produces a sauce containing aged tempeh, thereby going beyond the simple use of tempeh as a food ingredient in the past and utilizing it as a raw material for producing a novel sauce, thereby expanding the scope of application of tempeh and increasing the utility of tempeh.

[0083] However, the effects of the present application are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief description of the drawings]

[0084] [Figure 1] FIG. 1 illustrates a method for producing wheat tempeh according to an embodiment of the present application. [Diagram 2] FIG. 1 is a diagram showing a method for producing aged wheat tempeh by aging the wheat tempeh produced according to one embodiment of the present application. [Diagram 3] FIG. 1 is a graph showing the difference in microbial levels of wheat tempeh depending on the amount of tempeh starter added. [Figure 4] FIG. 1 is a diagram showing the difference in microbial levels in wheat tempeh depending on the fermentation conditions (humidity). [Diagram 5] FIG. 1 shows the quality of tempeh produced by fermentation at a relative humidity of 30%. [Figure 6] FIG. 1 is a diagram showing the difference in microbial levels in wheat tempeh depending on the fermentation conditions (temperature). [Figure 7] This is the result of comparing the degree of maturity and pH of wheat tempeh produced with different amounts of tempeh fungus inoculated. [Figure 8] This is the result of comparing the degree of maturity of wheat tempeh depending on whether it is stirred or left to stand during maturation. [Figure 9] This is the result of comparing the degree of maturity and pH of wheat tempeh produced under different fermentation conditions (relative humidity). [Figure 10] This is the result of comparing the degree of maturity and pH of wheat tempeh produced under different fermentation conditions (temperature). [Figure 11] This is the result of comparing the degree of maturation depending on the moisture content of the mixture when wheat tempeh and steamed wheat rice (additional rice) are mixed to produce a matured wheat tempeh and wheat rice mixture. [Figure 12] This is the result of comparing the degree of maturation of wheat tempeh depending on the content of steamed wheat rice (additional rice) added to wheat tempeh. [Figure 13] This is the result of comparing the degree of maturation and pH of matured grain tempeh depending on the type of raw grain. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0085] The present application will now be described in more detail with reference to examples. However, the following examples are merely illustrative of the present application, and the contents of the present application are not limited to the following examples. EXAMPLES

[0086] [Example 1] Production of wheat tempeh As shown in Figure 1, raw wheat flour with a moisture content of 13±2% was continuously steamed by spraying steam while moving on a conveyor belt. The steamed wheat flour was then cooled to a product temperature of 30°C by passing through a cooling device.

[0087] When the wheat flour is continuously steamed as described above, the wheat flour does not solidify, improving production efficiency. In addition, the process of cooling after steaming prevents overcooking due to residual heat, and prevents flour from solidifying, improving production efficiency.

[0088] Next, the steamed and cooled wheat flour was inoculated with a tempeh starter containing 99% by weight rice flour and 1% by weight Rhizopus fungus at 4% by weight based on the weight of the raw wheat flour, and citric acid was added at 4% by weight based on the weight of the raw wheat flour, and the mixture was stirred for 8 minutes to produce a mixture. The mixture produced was placed in a perforated polyethylene tray and molded to a height of 3 cm. The polyethylene tray containing the molded mixture was covered with a perforated plate (reed) and transferred to a fermentation room. Wheat tempeh was produced by fermenting for 44 to 48 hours in a fermentation room where air was circulated and the temperature was maintained at 27°C and humidity at 60%. The wheat tempeh produced was stored in a refrigerator at 5°C for 7 days.

[0089] [Example 2] Production of matured wheat tempeh As shown in FIG. 2, aged wheat tempeh was prepared by adding 7% salinity salt water to the wheat tempeh prepared in Example 1 to adjust the moisture content to about 60%, and then aging the wheat tempeh at room temperature while stirring at a speed of 50 to 300 rpm.

[0090] The amount of tempeh starter added, fermentation humidity, and fermentation temperature were changed during the production of wheat tempeh, and the wheat tempeh was further aged to produce aged products, and the amino nitrogen content and pH of the aged products were measured to evaluate the effect of the production conditions during the production of wheat tempeh on the ripening degree of the aged products. The results are shown in Experimental Example 2 below.

[0091] In addition, the wheat tempeh prepared in Example 3 was mixed with steamed wheat rice and salt water to prepare a mixture, and the mixture was stirred and aged to prepare a aged product of wheat tempeh and wheat rice (mixed aged product).

[0092] [Example 3] Production of rice tempeh Raw rice flour with a moisture content of 13±2% is placed on a conveyor belt and steamed continuously using steam spray while moving, or transferred to a rotatable NK steaming tank and steamed at 1.0-2.0 kgf / cm for 2 minutes and 30 seconds at about 90°C. 2 The rice flour was then steamed by pressurizing it with saturated steam. The steamed rice flour was then cooled to a product temperature of 30°C by passing it through a cooling device.

[0093] Next, the steamed and cooled rice flour was inoculated with a tempeh starter containing 99% by weight rice flour and 1% by weight Rhizopus bacteria at 4% by weight based on the weight of the raw rice flour, and citric acid was added at 4% by weight based on the weight of the raw rice flour, and the mixture was stirred for 8 minutes to produce a mixture. The mixture produced was placed in a perforated polyethylene tray and molded to a height of 3 cm. The polyethylene tray containing the molded mixture was covered with a perforated plate (reed) and transferred to a fermentation room. Rice tempeh was produced by fermenting for 44 to 48 hours in a fermentation room where air is circulated and the temperature is maintained at 27°C and humidity is maintained at 60%. The produced rice tempeh was stored in a refrigerator at 5°C for 7 days.

[0094] [Experimental Example 1] Quality evaluation of the manufacturing method of grain tempeh 1-1. Quality evaluation of wheat tempeh according to the amount of tempeh fungus inoculated Wheat tempeh was prepared by the same method as in Example 2, and the amount of tempeh starter added was varied from 3% to 6% by weight based on the total weight of wheat flour. The microbial levels of Bacillus cereus, a food poisoning bacterium, were counted for the prepared wheat tempeh.

[0095] Specifically, the wheat tempeh sample was smeared on a selective medium and the Bacillus cereus was counted. As a result, as shown in Table 1 and Figure 3 below, it was confirmed that as the inoculation amount of tempeh bacteria (addition amount of tempeh starter) increased, the proliferation of tempeh bacteria was dominant and the number of Bacillus cereus bacteria decreased.

[0096] [Table 1]

[0097] 1-2. Quality evaluation of wheat tempeh based on tempeh fermentation humidity Wheat tempeh was produced by the same method as in Example 1, and the fermentation humidity during tempeh fermentation was varied to 30%, 60%, 68%, and 76%. Samples of the produced wheat tempeh were smeared on standard agar medium to count general bacteria and compare the microbial levels.

[0098] As a result, as shown in Table 2 and Figure 4 below, it was confirmed that as the relative humidity decreased within the range of 60-78%, the proliferation of tempeh bacteria was dominant and the number of general bacteria decreased. At a relative humidity of 60-78%, the proliferation of tempeh bacteria was smooth, resulting in hard, high-quality tempeh.

[0099] On the other hand, in the case of wheat tempeh produced under the condition of 30% relative humidity, the tempeh fungus did not grow smoothly, and the white hyphae of the tempeh fungus did not extend deep even by visual inspection, so fermentation by the tempeh fungus was not very successful, as shown in Figure 5. As a result, the tempeh was cracked and could not maintain its shape, resulting in a soft tempeh.

[0100] Based on the above results, it was confirmed that when fermentation is performed at a relative humidity of 60-78%, it is possible to efficiently produce high-quality tempeh that is firm, has a good texture, and has low microbial levels.

[0101] [Table 2]

[0102] 1-3. Quality evaluation of wheat tempeh depending on tempeh fermentation temperature Wheat tempeh was produced by the same method as in Example 1, and the fermentation temperature during tempeh fermentation was varied to 27° C., 30° C., and 33° C. The number of food poisoning bacteria Bacillus cereus in the produced wheat tempeh was counted to compare the microbial levels.

[0103] As a result, as shown in Table 3 and Figure 6 below, tempeh bacteria grew smoothly under all temperature conditions between 27℃ and 33℃, and it was confirmed that the level of food poisoning bacteria was the lowest at 27℃.

[0104] [Table 3]

[0105] 1-4. Quality evaluation of wheat tempeh based on moisture content Wheat tempeh was prepared by adding 4% or 6% by weight of tempeh starter in the same manner as in Example 1, and the moisture content of the prepared tempeh was measured. The food poisoning bacteria Bacillus cereus and total bacterial counts (CFU / g) of general bacteria were measured to compare the microbial levels.

[0106] As a result, the moisture content of the final wheat tempeh was measured to be about 30-36% by weight, as shown in Table 4 below. In addition, it was confirmed that the lower the moisture content in wheat tempeh, the lower the food poisoning bacteria and total microbial counts, and the more the tempeh bacteria proliferate, lowering the microbial level.

[0107] [Table 4]

[0108] 1-5. Quality evaluation of tempeh based on raw grains The wheat tempeh produced in Example 1 and the rice tempeh produced in Example 3 were compared in microbial levels by counting general bacteria, food poisoning bacteria, and fungi.

[0109] As a result, as shown in Table 5 below, all of the grain tempeh produced by the production method of the present invention had a general bacterial count of 10 8 CFU / g or less, and the number of Bacillus cereus was 10 3 The number of CFU / g or less was detected, and it was confirmed that the microbial level had decreased. The number of fungi was not detected or was 10 5 The experimental results confirmed that the tempeh produced by the method of the present invention has good quality and excellent microbial stability, regardless of the type of grain, because the tempeh bacteria grows smoothly.

[0110] [Table 5]

[0111] [Experimental Example 2] Evaluation of aged wheat tempeh The degree of maturation and pH of the ripened wheat tempeh produced in Example 2 were measured.

[0112] 2-1. Evaluation of the maturity of wheat tempeh by the amount of tempeh fungus inoculated It was confirmed whether the degree of maturation of wheat tempeh produced with different inoculation amounts of tempeh fungus during production changed when the tempeh was aged.

[0113] Specifically, wheat tempeh was produced as in Example 1, and the amount of tempeh starter added to the steamed wheat flour was varied from 3% to 6% by weight based on the weight of the wheat flour to produce wheat tempeh. Salt water with a salinity of 7% was added to the produced wheat tempeh to adjust the moisture content of the mixture to 60%, and the mixture was stirred and aged for 14 days to produce a aged product. The degree of aging and pH of the aged products were compared using the Folmol titration method.

[0114] Specifically, the degree of maturation was evaluated by measuring the amino nitrogen content in the following manner. First, the wheat tempeh ripened product was homogenized, and then 50 ml of a sample dilution solution obtained by diluting 50 times with distilled water was added with 1% phenolphthalein solution, and titrated with 0.1N sodium hydroxide solution until it turned pale red. 30 ml of 17.5% formalin solution was also titrated in the same manner. After mixing the wheat tempeh ripened product solution and the formalin solution, the amino nitrogen content (mg%) was measured using an appropriate amount (ml) of 0.1N sodium hydroxide solution until it turned pale red. The measured amino nitrogen content (mg%) was expressed as the degree of maturation and evaluated.

[0115] As a result, as shown in Table 6 and Figure 7 below, tempeh with 3% by weight of tempeh starter added to the weight of raw wheat flour had a slower maturation degree and lower pH than tempeh with 4% to 6% by weight added. From the above results, it was confirmed that the maturation degree of wheat tempeh can be controlled depending on the maturation period and the amount of tempeh inoculated, and that it is preferable to inoculate 4% or more by weight of tempeh fungus when producing grain tempeh.

[0116] [Table 6]

[0117] 2-2. Evaluation of the maturity of wheat tempeh by maturation method In order to confirm whether the maturation degree of aged wheat tempeh changes depending on the maturation method, the maturation degree of tempeh with and without stirring during maturation was compared. Specifically, the maturation degree and pH of wheat tempeh aged by stirring as in Example 2 and wheat tempeh aged by simply leaving to stand (control group) were compared using the method in Experimental Example 2-1.

[0118] As a result, as shown in Table 7 and FIG. 8 below, it was confirmed that the degree of maturation of tempeh produced by adding the same amount of tempeh starter was higher when it was stirred and aged than when it was left to stand.

[0119] [Table 7]

[0120] 2-3. Evaluation of the maturity of wheat tempeh by tempeh fermentation humidity When wheat tempeh produced at different fermentation humidity levels was aged, it was confirmed whether the degree of ripening of the aged product changed depending on the fermentation humidity.

[0121] As in Experimental Example 1-2, wheat tempeh was produced by varying the fermentation humidity during tempeh fermentation to 60%, 68%, or 76%, and the maturity and pH of the wheat tempeh produced by stirring and maturing were measured using the same method as in Experimental Example 2-1.

[0122] As a result, it was confirmed that the number of general bacteria increases as the humidity of the mixture increases, as shown in Table 8 and Figure 9. Based on these results, it was confirmed that the maturation degree of the aged wheat tempeh can be controlled according to the maturation period and the fermentation humidity during tempeh production.

[0123] [Table 8]

[0124] 2-4. Evaluation of the maturity of wheat tempeh by fermentation temperature Wheat tempeh was produced by varying the fermentation temperature during tempeh fermentation at 27℃, 30℃, and 33℃. Salt water with a salinity of 7% was added to the produced wheat tempeh to adjust the moisture content of the mixture to 60%, and the maturity and pH of the product that was stirred and matured for 14 days were measured.

[0125] As a result, as shown in Table 9 and Figure 10, it was confirmed that the degree of maturation increases due to bacterial proliferation at temperatures higher than 30°C, which is the optimal growth temperature for tempeh bacteria. Based on these results, it was confirmed that the degree of maturation of aged tempeh can be controlled depending on the maturation period and fermentation temperature during tempeh production.

[0126] [Table 9]

[0127] 2-5. Evaluation of the maturity of wheat tempeh based on its moisture content during maturation In order to confirm whether the degree of ripening of wheat tempeh changes depending on the moisture content of the mixture, a mixture of wheat tempeh and steamed wheat rice was prepared and ripened according to the method of Example 2.

[0128] Specifically, steamed wheat rice was added to wheat tempeh, and then salt water with a salinity of 7% was added to change the moisture content of the mixture to 50% or 60%, and the mixture was then aged to produce a mixture of wheat tempeh and wheat rice.

[0129] As a result of the experiment, it was confirmed that the degree of maturation of the aged product is higher when the moisture content of the mixture is 60% than when the moisture content of the mixture is 50%, as shown in Figure 11. From these results, it was confirmed that the degree of maturation of the aged tempeh can be controlled depending on the maturation period and the moisture content contained in the aged grain tempeh.

[0130] 2-6. Evaluation of the maturity of wheat tempeh with additional rice added Steamed wheat rice was added as additional rice to aged wheat tempeh, mixed, and then aged again. The degree of maturation of the mixed aged product was evaluated.

[0131] Specifically, the steamed wheat rice was added to the wheat tempeh produced in Example 1, and a salt water with a salinity of 7% was added to produce a mixture. At this time, the steamed wheat rice was varied from 0% to 20% by weight based on the total weight of the mixture, and the moisture content of the mixture was adjusted to 60%, and the maturity and pH of the mixture that was aged by stirring for 14 days were measured.

[0132] As a result, as shown in Table 10 and FIG. 12 below, the degree of maturation decreased as the amount of added rice increased, and it was confirmed that the degree of maturation of the aged tempeh can be controlled according to the amount of added rice.

[0133] [Table 10]

[0134] 2-7. Evaluation of the maturity of tempeh using raw grains In order to confirm whether the maturation degree of the aged tempeh varies depending on the type of raw grain, the wheat tempeh prepared in Example 1 and the rice tempeh prepared in Example 3 were each added with 7% salinity salt water to adjust the moisture content to about 60%, and aged while stirring at a speed of 50 to 300 rpm at room temperature, and the maturation degrees of the aged products were compared.

[0135] As a result, as shown in Table 11 and Figure 13 below, rice tempeh was found to have a lower degree of maturation and a lower rate of maturation compared to wheat tempeh due to its low protein source content. It was confirmed that aged tempeh can be produced using various grains.

[0136] [Table 11]

[0137] [Production example] Production of sauce containing wheat tempeh or aged wheat tempeh Depending on the desired taste of the sauce, wheat tempeh produced in Example 1 was added at 3 wt% to 50 wt% and mixed with chili powder, chili pepper, salt, soy sauce, tomato ketchup, and other complex seasoning foods (e.g., chili pepper seasoning), sugars (sugar, high fructose, sugar syrup, oligosaccharides, starch syrup), flavor enhancers, etc., and sterilized at 70°C to 110°C for 10 minutes to 1 hour, cooled, and then packaged to produce wheat tempeh-containing sauce.

[0138] Depending on the desired taste of the sauce, 3 wt% to 50 wt% of the aged wheat tempeh or the aged wheat tempeh and wheat rice produced in Example 2 is added, and red pepper powder, red pepper, salt, soy sauce, tomato ketchup, and other complex seasoning foods (e.g., red pepper seasoning), sugars (sugar, high fructose, sugar syrup, oligosaccharides, starch syrup), flavor enhancers, etc. are mixed, sterilized at 70°C to 110°C for 10 minutes to 1 hour, cooled, and then packaged to produce a sauce containing the aged wheat tempeh or the aged wheat tempeh and wheat rice.

Claims

1. The method for producing grain tempeh includes the following steps: (a) steaming grain; (b) inoculating the steamed grain with tempeh fungus; (c) fermenting the steamed grain inoculated with the tempeh fungus.

2. 2. The method for producing grain tempeh according to claim 1, wherein the grain is at least one selected from the group consisting of wheat, wheat rice, rye, rice, barley, chestnut, oat, millet, sorghum and corn.

3. The method for producing grain tempeh according to claim 1 or 2, wherein in step (a), the grains are steamed by a continuous steaming method or a steam pressurizing method.

4. The method for producing grain tempeh according to any one of claims 1 to 3, wherein in step (b), the tempeh starter is added in an amount of 2 to 8% by weight based on the total weight of the steamed grains.

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

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

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

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

9. A method for producing aged grain tempeh, comprising the steps of: (a) producing grain tempeh by the method for producing grain tempeh according to any one of claims 1 to 6; (b) a maturation step of maturing the mixture obtained by adding at least one of salt and salt water to the grain tempeh;

10. The method for producing a ripened grain tempeh according to claim 9, further comprising the step of adding one or more of grains and steamed grains to the mixture in the ripening step.

11. The method for producing a ripened grain tempeh according to claim 9 or 10, wherein the mixture has a moisture content of 40% to 70% by weight during the ripening step.

12. A matured grain tempeh produced by the method according to any one of claims 9 to 11.

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

Images