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

Abstract

The present application relates to a method for producing tempeh suitable for mass production, and to tempeh and fermented and matured 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. 10-2023-0058023 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 tempeh, the tempeh produced by the method, a sauce containing 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] Therefore, the present inventors have made extensive research and efforts to develop a method for mass-producing tempeh having excellent nutritional value as described above, and a sauce using the tempeh produced in this manner, which has resulted in the completion of the present application. Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, it is an object of the present application to provide a method for producing tempeh for mass production.

[0008] A further object of the present invention is to provide a aged tempeh having excellent flavor by aging tempeh.

[0009] Yet another object of the present application is to provide a sauce containing aged tempeh. [Means for solving the problem]

[0010] In order to achieve the above-mentioned objectives, One aspect of the present application provides a method for producing tempeh, comprising the steps of: (a) dehulling beans; (b) steaming the dehulled beans; (c) inoculating the steamed beans with tempeh fungus; and (d) fermenting the tempeh fungus-inoculated steamed beans.

[0011] Yet another aspect of the present application provides a method for producing aged tempeh, comprising a step of aging the tempeh.

[0012] Yet another aspect of the present application provides a sauce comprising aged tempeh.

[0013] The present application will be described in detail below.

[0014] 1. How tempeh is made One aspect of the present application provides a method for producing tempeh, comprising the steps of: (a) dehulling beans; (b) steaming the dehulled beans; (c) inoculating the steamed beans with tempeh fungus; and (d) fermenting the tempeh fungus-inoculated steamed beans.

[0015] The method for producing tempeh includes the steps of (a) dehulling beans.

[0016] In the present application, beans are the fruits of annual plants belonging to the family Beans, which are dicotyledonous plants of the order Rosalis. Beans are characterized by being rich in protein and lipids, as well as vitamins A, B, D, and E. The beans used in the production of the tempeh may be soybeans, white beans, black beans, chickpeas, peas, tankiri beans, kidney beans, edamame beans, green beans, yellow kidney beans, red kidney beans, lentils, pinto beans, etc. Specifically, the beans may be round-shaped whole soybeans, slices or pressed pieces of whole soybeans, or crushed whole soybeans.

[0017] By dehulling the beans, the mycelium of the tempeh fungus penetrates deeply into the cotyledons of the beans, facilitating their growth. The dehulling step may be performed using a dehulling machine, such as a rubber roller mill, a burr mill, a corn mill, or a steel roller mill. When dehulling the beans, moisture easily penetrates into the inside of the beans, shortening the steaming time and improving the process efficiency. In a general method for producing tempeh, raw beans are steamed and then dehulled by rubbing or stepping on the steamed beans. In contrast, when the skin is removed before steaming the beans as in the present invention, sterilization is performed by steaming after dehulling, which significantly reduces the possibility of cross-contamination and improves the production efficiency.

[0018] The step of dehulling the beans may be performed by dry dehulling. The dry dehulling may be performed at room temperature without heating. When the raw beans are dehulled by the dry dehulling method, the raw beans can be dehulled without a heating process or a water soaking process, so that the process is simplified and the time for the subsequent soaking and steaming steps is shortened, thereby increasing the efficiency of the manufacturing process.

[0019] The method may further comprise the step of soaking the dehulled beans prior to steaming.

[0020] The step of soaking the beans is a hydration process of the beans, and water may be added to the beans before steaming so that the beans have a moisture content suitable for producing tempeh, and the beans may be soaked for a certain period of time. The soaking time may be within a range selected from the lower limit of any one selected from the group consisting of 10 minutes, 30 minutes, 1 hour, 2 hours, 3 hours, 4 hours, and 5 hours, and the upper limit of any one selected from the group consisting of 6 hours, 8 hours, 10 hours, 15 hours, 20 hours, 24 hours, and 48 hours, and may be specifically 2 hours to 24 hours.

[0021] Compared to soaking unhulled beans, soaking dehulled beans allows for a shorter soak time to reach the target moisture content.

[0022] The method for producing tempeh includes the step of (b) steaming the dehulled beans.

[0023] The step of steaming beans means a process of applying heat from steam to beans to cook them. The step of steaming beans can kill microorganisms in the beans, destroy trypsin inhibitors and other nutritional inhibitors, and increase nutrients required for the growth of tempeh bacteria. In general, the process of steaming beans can prevent the loss of water-soluble nutrients in beans compared to boiling in boiling water.

[0024] In one embodiment, 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, and the beans can be quickly steamed using the saturated steam since the saturated steam releases heat without removing moisture from the beans. 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.

[0025] In one embodiment, it was confirmed that when soybeans are steamed using a steam pressure method, tempeh bacteria grow more smoothly and food poisoning bacteria or general microorganism levels are reduced compared to when soybean tempeh is produced by steaming soybeans using a conventional boiling method.

[0026] The steam pressurization method can shorten the steaming time to 20 minutes or less, 17 minutes or less, 15 minutes or less, 13 minutes or less, 10 minutes or less, 8 minutes or less, 6 minutes or less, 5 minutes or less, or 3 minutes or less when producing beans in a state suitable for producing tempeh. The steam pressurization method has the effect of shortening the steaming time of beans compared to the boiling method or simple steaming method, and therefore has the effect of improving process efficiency. In the steaming step, the pressure, temperature, and steaming time of the saturated steam pressurization method can be changed depending on the moisture content of the beans, etc.

[0027] The present invention provides the following advantages.

[0028] The steamed beans may have a moisture content of 30% to 80%, 40% to 75%, 42% to 73%, 45% to 73%, 47% to 70%, specifically 50% to 65% by weight. When the steamed beans have a moisture content within the above range, smooth growth of tempeh bacteria is promoted, and excellent quality tempeh can be produced.

[0029] The method for producing tempeh includes the step of (c) inoculating the steamed beans with tempeh fungus.

[0030] 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 Rhizopus strains cultured in pure culture on steamed grains and artificially inoculated, for example, a mixture of wheat flour or rice flour and tempeh fungus, or a seed koji made by sporulating Rhizopus fungus in wheat flour or rice flour, for example, a mixture of 90-99.9% rice flour and 0.1-10% tempeh fungus, 95-99.9% rice flour and 0.1-5% tempeh fungus, or a mixture of 90-99.9% rice flour and 0.1-10% tempeh fungus. In the step (c), the content of the tempeh fungus starter added to the steamed beans may be 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 steamed beans. The content of the tempeh fungus inoculated into the steamed beans 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 relative to the weight of the steamed beans.

[0031] 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.

[0032] The method for producing tempeh includes (d) fermenting the steamed beans inoculated with the tempeh bacteria.

[0033] The step of fermenting the steamed beans inoculated with the tempeh fungus may mean a step of culturing the beans 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 a 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 an 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.

[0034] 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.

[0035] The method may further include a step of cooling the steamed beans before fermentation. The cooling step may be performed at a temperature suitable for fermentation, with the product temperature being within a 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, 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, 45°C, and 50°C. By cooling the steamed beans as described above, the phenomenon of overcooking of the beans due to residual heat can be prevented, and an environment in which the tempeh bacteria can grow well can be created.

[0036] The steamed beans may be ground or crushed to smaller sizes prior to inoculation with the tempeh fungus for convenience of inoculation with the tempeh fungus and shaping of the tempeh.

[0037] The method may further include adding an acid to the steamed beans in the step (c) of inoculating the steamed beans with tempeh fungus.

[0038] 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 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 lower.

[0039] In the step (c) of adding an acid to the steamed beans, the acid may be inoculated into the steamed beans at a ratio of 1% to 10%, 1% to 9%, 1% to 8%, 2% to 8%, 3% to 7%, or 4% to 6% by weight based on the weight of the raw beans, but is not limited thereto and may be in any amount that can create an environment in which the tempeh bacteria can grow.

[0040] In one embodiment, it was confirmed that when the acid was added at 4 to 6% by weight based on the total weight of the raw beans, the proliferation of microorganisms was inhibited more than when the acid was added at 2% by weight. It was also confirmed that when the acidity was maintained at the same level regardless of the type of acid added, the proliferation of microorganisms was inhibited to the same level. The microorganisms whose proliferation was inhibited may be harmful microorganisms or microorganisms other than tempeh fungus.

[0041] In one embodiment, the step of adding acid to the steamed beans in step (c) may be performed before, after, or simultaneously with the step of inoculating the steamed beans with tempeh fungus.

[0042] The method may further include a step of shaping the steamed beans inoculated with tempeh bacteria in the step (c) of inoculating the steamed beans with tempeh bacteria. In the specification of the present application, the steamed beans 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.

[0043] In the step (d) of fermenting the steamed beans inoculated with the tempeh bacteria, the tempeh bacteria-inoculated beans can be placed in a perforated container made of at least one material selected from the group consisting of polyethylene (PE), polyethylene vinyl, and silicone, and then fermentation can be carried out. When a container made of such a material is used, heat generation during fermentation can be easily controlled, and good quality tempeh in which fermentation is well promoted by the tempeh bacteria can be produced. The container may also be perforated. The container has holes so that air can circulate through the container, and thus has high oxygen permeability, allowing fermentation by the tempeh bacteria to be carried out effectively.

[0044] In one embodiment, it was confirmed that when a polyethylene tray is used, heat generated during fermentation can be easily controlled, and good quality soybean tempeh and wheat tempeh can be produced with good fermentation caused by the tempeh fungus.

[0045] Another aspect of the present application provides tempeh produced by the method for producing tempeh.

[0046] The tempeh produced by the above-mentioned 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 weight of the tempeh. When the moisture content of the tempeh is within the above ranges, the tempeh has excellent microbial stability.

[0047] The tempeh produced by the above-mentioned method has superior storage stability and distribution stability compared to conventional manually produced tempeh, since the proliferation of tempeh bacteria is dominant and the proliferation of microorganisms is inhibited.

[0048] The microorganisms whose proliferation is inhibited 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 spoilage of animals and plants and illnesses in humans and animals. In one embodiment, in the tempeh produced by the above-mentioned production method, the proliferation of tempeh bacteria is dominant, and Bacillus cereus bacteria is 10 8 CFU / g or less, 10 7 CFU / g or less, 10 6 CFU / g, 10 5 The general bacteria can be detected at less than 10 CFU / g. 10 CFU / g or less, 10 9 CFU / g or less, or 10 8 It can be detected at CFU / g or less.

[0049] In one embodiment, when the tempeh bacteria starter is added in an amount of 4 to 6% by weight based on the weight of the raw beans, the tempeh bacteria is highly proliferated, and Bacillus cereus is 10 5 CFU / g or less, general bacteria is 10 10 It can be detected at CFU / g or less.

[0050] In one embodiment, when the tempeh fermentation temperature is 25°C to 35°C, the general bacteria is 10 10 It can be detected at CFU / g or less.

[0051] In one embodiment, when the tempeh fermentation temperature is 65°C to 75°C, the Bacillus cereus bacteria is 10 5 CFU / g or less, general bacteria is 10 9 It can be detected at CFU / g or less.

[0052] The tempeh produced as described above is a fermented food, and is generally consumed after heating. The tempeh produced by the production method of the present application can be used as a aged product that has been subjected to additional aging as described below, or as a sauce containing the aged product. When preparing aged tempeh or a sauce containing the same, microbial stability can be maintained during distribution by adding a composition for controlling microorganisms, such as alcohol, natural antibacterial agents, and preservatives, or by carrying out a sterilization process, such as an additional heating process.

[0053] 2. Manufacturing method of matured tempeh Another aspect of the present application provides a method for producing aged tempeh, comprising: (a) producing tempeh by the above-described method; and (b) maturing the mixture of the produced tempeh and at least one of salt and salt water.

[0054] In step (a) of the method for producing aged tempeh, the step of producing tempeh is the step of producing tempeh by the method for producing bean tempeh described above, and may include the steps of peeling beans, steaming the peeled beans, inoculating the steamed beans with tempeh bacteria, and fermenting the steamed beans inoculated with the tempeh bacteria, as described above. The specific details of the method for producing tempeh are the same as those described in the method for producing tempeh described above, and therefore the same is hereby incorporated by reference and redundant description will be omitted.

[0055] The method for producing the aged tempeh includes (b) adding one or more of salt and salt water to tempeh and aging the mixture.

[0056] The aging process involves fermenting a mixture to which salt or salt water has been added according to a desired fermentation flavor to produce a aged tempeh product. The aged tempeh product is produced by including a step of aging tempeh, which is a fermented food, and thus has the effect of not only enhancing the flavor specific to tempeh itself, but also significantly increasing the contents of amino acids, vitamins, etc. The effects of the aged tempeh product are not limited thereto, but for example, by subjecting tempeh produced by primary fermentation using a tempeh fungus, e.g., a Rhizopus oliogosporus strain, to secondary fermentation, the contents of useful components of beans, e.g., amino acids, free sugars, organic acids, etc., can be further increased, thereby further increasing the nutritional value.

[0057] The aging step may include a step of stirring the mixture. 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.

[0058] When the maturation is carried out by stirring, the decomposition of protein components in the mixture is promoted, and the content of amino acids and the like is increased, improving the flavor and increasing the degree of maturation.

[0059] The moisture content of the mixture may be 40-80 wt%, 45-75 wt%, 50-70 wt%, 55-65 wt%, or 50-60 wt%. In addition, at least one of the salt and the brine may be added in the aging step so that the salt content is 5-15 wt%, for example, 5-10 wt%, 6-9 wt%, or 7-9 wt%, based on the total weight of the mixture. When the moisture and / or salt content in the mixture is within the above ranges, the nutritional components, specifically the amino acid content, of the aged tempeh product produced can be excellently improved, and the microbial proliferation in the aged tempeh product produced can be inhibited, thereby excellently improving the storage stability of the food.

[0060] The aging step may further include adding one or more of steamed beans, steamed barley rice, and steamed rice to the mixture. In one embodiment, the steamed soybeans, steamed barley rice, or steamed rice may be added as additional rice to the aged tempeh to adjust the degree of aging. The steamed beans, steamed barley rice, and steamed rice may be added in a content range selected from the group consisting of any one lower limit of 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 10 wt%, 12 wt%, 14 wt%, 16 wt%, 18 wt%, and 20 wt% and any one upper limit of 25 wt%, 30 wt%, 35 wt%, 40 wt%, 50 wt%, 60 wt%, 70 wt%, 80 wt%, and 90 wt%, based on the total weight of the mixture, but is not limited thereto and may be appropriately adjusted depending on the desired degree of aging and flavor. The aging may be performed at an appropriate temperature for an appropriate time. For example, the maturation may be performed at 10° C. to 60° C., for example, 15° C. to 55° C., 20° C. to 50° C., 25° C. to 55° C., or 25° C. to 35° C. The maturation may include fermentation for 1 to 15 days, 1 to 14 days, 1 to 13 days, 1 to 12 days, 1 to 11 days, 1 to 10 days, 1 to 9 days, 1 to 8 days, 1 to 7 days, 1 to 6 days, 1 to 5 days, 1 to 4 days, or 2 to 4 days depending on the temperature conditions. The maturation can be adjusted to the maturation degree of the maturation product by maturing it at a low temperature for a long period of time or at a high temperature for a short period of time depending on the state of the maturation product and the stirring rotation speed.

[0061] In addition, the aging step can be repeated once or more, twice or more, or three or more times to adjust the aging degree of the aged tempeh.

[0062] Another aspect of the present application provides a ripened tempeh produced by the above-mentioned production method.

[0063] 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%.

[0064] The amino nitrogen is an index of the degree of maturation indicating the content of amino acids generated by decomposing proteins by enzymes produced by microorganisms during maturation, and the content is important for the taste of sauces such as umami, and is generally used as a management standard for sauces. The aged tempeh of the present invention can be produced with a desired degree of maturation (amino nitrogen content) by adjusting the maturation period, maturation temperature, and rotation speed during stirring according to the type of sauce to be produced. For example, when gochujang is to be produced from the aged tempeh, a tempeh aged product having a maturation degree of 100 to 300 mg% may be used, when ssamjang is to be produced, a tempeh aged product having a maturation degree of 220 mg% or more may be used, and when miso sauce is to be produced, a tempeh aged product having a maturation degree of 400 mg% or more may be used. The maturation degree can be appropriately adjusted by the type of raw beans, the maturation period, the maturation temperature, the maturation method, or the inoculation amount.

[0065] By using the method for producing aged tempeh according to the present invention, it is possible to provide a new source of sauce that is rich in nutrients such as amino acids, free sugars, and organic acids and has an enhanced flavor, not only from the beans that are the raw material but also from the tempeh produced.

[0066] 3. Sauce containing tempeh or aged tempeh In addition, another aspect of the present application provides a sauce containing tempeh or a ripened product thereof produced by the above-mentioned production method.

[0067] The sauce containing the aged 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.

[0068] 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.

[0069] 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.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] 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.

[0075] 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.

[0076] The "flavor enhancer" is an agent for enhancing the taste or flavor of food, and examples thereof include monosodium glutamate.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] 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

[0082] The tempeh-producing method of the present application allows for mass production of tempeh with excellent nutritional value. The tempeh-producing method of the present application has the advantage of being less likely to be cross-contaminated compared to conventional production methods and being able to maintain consistent quality of tempeh. The tempeh-producing method of the present application takes into consideration the characteristics of the tempeh bacteria strain, and allows for efficient mass production of firm, good-quality tempeh with low microbial levels and excellent distribution stability.

[0083] In addition, the method for producing tempeh according to the present application can use various kinds of beans, compared to conventional tempeh made only from soybeans. The present application produces sauce containing aged tempeh, going beyond the conventional use of tempeh simply as a food ingredient, and utilizes it as a raw material for producing a new sauce, thus expanding the scope of application of tempeh and increasing its utility.

[0084] 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]

[0085] [Figure 1] FIG. 1 illustrates a method for producing soy tempeh according to an embodiment of the present application. [Diagram 2] FIG. 1 is a graph showing the difference in microbial levels of soybean tempeh depending on the amount of tempeh starter added. [Diagram 3] FIG. 1 is a diagram showing the quality difference of tempeh depending on the height of the formed tempeh during the formation of tempeh. [Figure 4] FIG. 1 is a diagram showing the difference in microbial levels in soybean tempeh depending on tempeh 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 soybean tempeh depending on the fermentation conditions (temperature). [Figure 7] This is the result of comparing the degree of maturity and pH of soybean tempeh (bean tempeh) produced with different amounts of tempeh fungus inoculated. [Figure 8] This is the result of comparing the degree of maturity and pH of soybean tempeh (bean tempeh) produced under different fermentation conditions (relative humidity). [Figure 9] This is the result of comparing the degree of maturation and pH of soybean tempeh (bean tempeh) produced under different fermentation conditions (temperatures). [Figure 10] This is the result of comparing the degree of maturation and pH of matured tempeh depending on the type of raw beans. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0086] The present application will now be described in more detail with reference to examples.

[0087] 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

[0088] [Example 1] Production of soy tempeh As shown in Fig. 1, raw soybeans that were not heated or hydrated were dry-hulled using a dehuller, and then dust, bacteria, and foreign matter were removed from the soybeans through an aeration and cleaning process. When the raw soybeans are dehulled before being steamed, the soybean dehulling process can be omitted after the soybeans are steamed, which reduces the possibility of cross-contamination and improves process efficiency.

[0089] The washed soybeans are soaked in water for 2 hours, then 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 steamed soybeans were discharged from the steaming tank and cooled to a product temperature of 25 to 30°C while passing through a cooling device.

[0090] As described above, when soybeans are steamed using the steam pressure method, the steaming time is shortened compared to the boiling method, improving the efficiency of the process. In addition, the cooling process after steaming can prevent overcooking due to residual heat.

[0091] Next, the steamed and cooled soybeans were inoculated with a tempeh starter containing 99% by weight rice flour and 1% by weight Rhizopus fungus at 6% by weight based on the weight of the raw soybeans, and citric acid was added at 4% by weight based on the weight of the raw soybeans, and the mixture was stirred for 3 minutes to produce a mixture. The mixture was placed in a perforated polyethylene tray and molded to a height of 3 cm. The tray containing the molded mixture was covered with a perforated plate and fermented for 24 to 29 hours in a fermentation room where air was circulated and the temperature was maintained at 27°C and humidity was maintained at 60%, to produce soybean tempeh. The produced tempeh was stored in a refrigerator at 5°C for 7 days.

[0092] [Example 2] Production of matured soybean tempeh The soybean tempeh produced in Example 1 was added with salt water to adjust the moisture content to about 60%, and then aged while stirring at a speed of 50 to 300 rpm to produce a aged soybean tempeh. The soybean tempeh produced by varying the amount of tempeh starter added, fermentation humidity, and fermentation temperature during the production of soybean 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 soybean tempeh on the aging degree of the aged products. The results are shown in Experimental Example 2 below.

[0093] [Example 3] Production of black bean tempeh Raw black beans that were not heated or hydrated were dry-hulled using a peeler, and then the black beans were subjected to an aeration and cleaning process to remove dust, bacteria, and foreign matter.

[0094] The washed black beans are soaked in water for 2 hours, then 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 steamed black beans were discharged from the steaming tank and cooled to a product temperature of 25 to 30°C while passing through a cooling device.

[0095] Next, the steamed and cooled black beans were inoculated with a tempeh starter containing 99% by weight rice flour and 1% by weight Rhizopus bacteria at 6% by weight based on the weight of the raw black beans, and citric acid was added at 4% by weight based on the weight of the raw black beans, and the mixture was stirred for 3 minutes to produce a mixture. The mixture was placed in a perforated polyethylene tray and molded to a height of 3 cm. The tray containing the molded mixture was covered with a perforated plate and fermented for 24 to 29 hours in a fermentation room where air was circulated and the temperature was maintained at 27°C and humidity was maintained at 60%, to produce black bean tempeh. The produced black bean tempeh was stored in a refrigerator at 5°C for 7 days.

[0096] [Experimental Example 1] Quality evaluation of soy tempeh production method 1-1. Quality evaluation of soybean tempeh depending on the amount of tempeh bacteria inoculated Soybean tempeh was produced by the same method as in Example 1, and the amount of tempeh starter added was varied from 3% to 6% by weight based on the total weight of raw soybeans. The microbial levels of the produced soybean tempeh were compared by measuring the total bacterial counts (CFU / g) of Bacillus cereus, a food poisoning bacterium, and other general bacteria.

[0097] Specifically, the total bacteria count was determined by smearing the sample on a standard agar medium and counting the number of live bacteria, while the Bacillus cereus was counted by smearing the sample on a selective medium. As a result, as shown in Table 1 and Figure 2 below, it was confirmed that as the inoculation amount of tempeh bacteria increased, the growth of tempeh bacteria became dominant and the number of Bacillus cereus and total bacteria decreased. [Table 1]

[0098] 1-2. Quality evaluation of soy tempeh depending on the amount of added acid Tempeh was produced by the same method as in Example 1, adding 4% by weight of tempeh bacteria as a starter based on the total weight of raw soybeans, and adding 2% or 4% by weight of vinegar to produce tempeh. The food poisoning bacteria Bacillus cereus and the total microbial count (CFU / g) of the produced tempeh, and the number of fungi in a TSA medium containing kanamycin were measured to compare whether the growth of microorganisms was inhibited depending on the acid content.

[0099] As a result, as shown in Table 2 below, it was confirmed that as the amount of vinegar added increased within the range of 2-4% by weight, the proliferation of tempeh bacteria became dominant and the proliferation of food poisoning bacteria, total microbial bacteria and fungi decreased, resulting in a lower microbial level. [Table 2]

[0100] 1-3. Quality evaluation of soy tempeh based on acid type Soybean tempeh was produced using the same method as in Example 1, with different types of acid (white vinegar, citric acid, or lactic acid) added relative to the total weight of raw soybeans. The three types of acid were added in amounts that maintained the same acidity (10.5±1%). The microbial levels of the produced tempeh were compared by measuring the food poisoning bacteria Bacillus cereus, general bacteria, total microbial counts (CFU / g), and fungal counts in TSA medium containing kanamycin.

[0101] As a result, as shown in Table 3 below, no significant differences were observed in the number of food poisoning bacteria, total microbial counts, and fungal counts. This confirms that, regardless of the type of acid added, when an acid with an acidity of about 10%, which is appropriate for the growth of tempeh bacteria, is added, the tempeh bacteria can grow smoothly and the microbial levels can be maintained at a low level. [Table 3]

[0102] 1-4. Tempeh production efficiency and quality evaluation based on tempeh height Soybean tempeh was produced by the same method as in Example 1, and the height of the tempeh was varied during molding.

[0103] As a result, as shown in Table 4 and Figure 3 below, when the tempeh height is less than 4.5cm, the mycelium of the tempeh fungus fills the gaps between the soybeans deep inside the tempeh, making it firm and maintaining low levels of microorganisms such as food poisoning bacteria and general bacteria, resulting in good quality tempeh. However, when the tempeh height is more than 4.5cm, the microorganism levels such as the number of food poisoning bacteria and general bacteria increase, and the mycelium of the tempeh fungus does not extend deep inside the tempeh, resulting in soft tempeh. [Table 4]

[0104] 1-5. Quality evaluation of soy tempeh depending on tempeh fermentation humidity Soybean tempeh was produced by the same method as in Example 1, and the fermentation humidity during tempeh fermentation was varied to 60%, 70%, or 80%. The total number of general bacteria in the produced soybean tempeh was counted to compare the microbial levels.

[0105] As a result, as shown in Table 5 and Figure 4 below, tempeh bacteria grew smoothly under all conditions of 60-80% relative humidity, resulting in hard, high-quality tempeh. However, the level of food poisoning bacteria and general bacteria was the lowest at 70%, which is the optimal fermentation humidity for tempeh bacteria.

[0106] On the other hand, in the case of soybean tempeh produced under the condition of 30% relative humidity, the tempeh fungus did not grow smoothly, and the white mycelium of the tempeh fungus did not extend deep even by visual inspection, so fermentation by the tempeh fungus was not very advanced, as shown in Figure 5. As a result, the tempeh was not hard enough and could not maintain its shape, cracking, etc.

[0107] Based on the above results, it was confirmed that when fermentation is carried out at a relative humidity of 60-80%, it is possible to efficiently produce high-quality tempeh with a firm texture and low microbial levels. [Table 5]

[0108] 1-6. Quality evaluation of soybean tempeh depending on tempeh fermentation temperature Soybean 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 general bacteria in the produced soybean tempeh was counted to compare the microbial levels.

[0109] As a result, as shown in Table 6 and Figure 6 below, tempeh bacteria grew smoothly under all temperature conditions between 27℃ and 33℃, but the growth of tempeh bacteria was most dominant at 30℃, which is the optimal growth temperature for tempeh bacteria, and the general bacterial count was measured to be low. [Table 6]

[0110] 1-7. Quality evaluation of soybean tempeh by soybean steaming method We evaluated whether the soybean steaming method affected the growth of tempeh bacteria and the microbial levels of tempeh.

[0111] First, tempeh was produced using soybeans steamed using the steam pressure method as in Example 1. In addition, conventional tempeh was produced using soybeans that had been soaked in water to soften them, boiled in boiling water for more than one hour, and then manually peeled. The total number of bacteria was measured by smearing the sample on standard agar medium (MYP medium and TSA medium) and counting the number of live bacteria to evaluate the microbial level of tempeh depending on the soybean steaming method.

[0112] As a result, as shown in Table 7 below, when the rotary steam pressure cooking method, which is the cooking method of the present invention, was used, the microbial level was reduced compared to the conventional method, and the tempeh bacteria was allowed to grow smoothly, resulting in the production of high-quality tempeh. [Table 7]

[0113] As a result, as shown in Table 8 below, all of the bean tempeh produced by the production method of the present invention had a general bacterial count of 10 9 CFU / g or less, and the number of Bacillus cereus was 10 4 It was confirmed that the microbial level was low, with detection of less than CFU / g, and that the tempeh produced by the manufacturing method of the present invention was of good quality, firm, and had excellent microbial stability, due to smooth growth of tempeh bacteria, regardless of the type of beans. [Table 8]

[0114] [Experimental Example 2] Evaluation of matured soybean tempeh The degree of maturation and pH of the matured soybean tempeh produced in Example 2 were measured.

[0115] 2-1. Evaluation of the maturity of soybean tempeh by the amount of tempeh bacteria inoculated It was confirmed whether the degree of maturation of soybean tempeh changed depending on the amount of tempeh bacteria inoculated during the production of soybean tempeh.

[0116] First, soybean tempeh was produced by the method described in Example 1 and steamed. 1-8. Quality evaluation of tempeh depending on the type of beans

[0117] The soybean tempeh produced in Example 1 and the black bean tempeh produced in Embodiment 3 were compared in microbial levels by counting general bacteria and food poisoning bacteria.

[0118] Soybean tempeh was produced by adding 4, 5, and 6% by weight of tempeh starter to the boiled soybeans.

[0119] The soybean tempeh thus prepared was added with 7% salinity water to produce soybean tempeh with a moisture content of 60%. The soybean tempeh thus prepared with the addition of salt water was stirred and aged for 13 days to produce aged products, and the degree of aging and pH of the aged products according to the amount of tempeh bacteria inoculated (amount of tempeh starter added) and the aging period were compared using the Folmol titration method.

[0120] Specifically, the degree of maturation was evaluated by measuring the amino nitrogen content in the following manner. First, the aged soybean tempeh was homogenized, and then 50 ml of a sample dilution solution was prepared by diluting 50 times with distilled water, to which a 1% phenolphthalein solution was added, and titrated with a 0.1N sodium hydroxide solution until the mixture turned pale red. 30 ml of a 17.5% formalin solution was also titrated in the same manner. The aged soybean tempeh solution was mixed with a formalin solution, and the amino nitrogen content (mg%) was measured using an appropriate amount (ml) of 0.1N sodium hydroxide solution until the mixture turned pale red. The measured amino nitrogen content (mg%) was expressed as the degree of maturation and evaluated.

[0121] As a result, as shown in Table 9 and Figure 8, the degree of maturation increased as the inoculation amount of tempeh fungus increased until the 5th day of maturation, and the pH of the maturation product decreased as the inoculation amount of tempeh fungus increased. Based on these results, it was confirmed that the maturation degree of the maturation product can be controlled according to the maturation period and the inoculation amount of tempeh fungus (amount of tempeh starter added). [Table 9]

[0122] 2-2. Evaluation of the maturity of soybean tempeh by fermentation humidity When soybean 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.

[0123] Soybean tempeh was produced by varying the fermentation humidity during tempeh production at 60%, 70%, or 80%. Salt water with a salinity of 7% was added to the soybean tempeh produced to adjust the moisture content of the mixture to 60%, and the maturation degree and pH of the maturation product, which was stirred and maturated for 14 days, were measured.

[0124] As a result, as shown in Table 10 and Figure 9, it was confirmed that the degree of maturation was satisfactory at a humidity of 60% to 80%, and that the degree of maturation increased due to active bacterial proliferation when the humidity was lower or higher than the optimal fermentation humidity of 70%. Based on these results, it was confirmed that the degree of maturation of aged tempeh can be controlled depending on the maturation period and the fermentation humidity during tempeh production. [Table 10]

[0125] 2-3. Evaluation of the maturity of soybean tempeh depending on fermentation temperature When soybean tempeh produced at different fermentation temperatures was aged, it was confirmed whether the degree of ripening of the aged product changed depending on the fermentation humidity.

[0126] Specifically, soybean tempeh was produced by varying the fermentation temperature during tempeh fermentation at 27°C, 30°C, or 33°C, and salt water with a salinity of 7% was added to the soybean tempeh produced to adjust the moisture content of the mixture to 60%, and the maturation degree and pH of the maturation product that was stirred and maturated for 14 days were measured.

[0127] As a result, as shown in Table 11 and Figure 10 below, tempeh bacteria grew smoothly under all temperature conditions between 27°C and 33°C, but at temperatures higher than 30°C, which is the optimal temperature for tempeh bacteria growth, the degree of maturation increased due to bacterial growth, and at temperatures lower than 30°C, the degree of maturation decreased due to a slight decrease in tempeh bacteria growth. Based on these results, it was confirmed that the maturation degree of aged tempeh can be controlled depending on the maturation period and fermentation temperature during tempeh production. [Table 11]

[0128] 2-4. Evaluation of the maturity of tempeh by type of beans In order to confirm whether the maturation degree of the aged tempeh varies depending on the type of raw beans, the soybean tempeh prepared in Example 1 and the black bean tempeh prepared in Example 3 were each added with 7% salinity salt water to adjust the moisture content to about 60%, and the maturation degrees of the aged products prepared by maturing them at room temperature while stirring at a speed of 50 to 300 rpm were compared.

[0129] As a result, as shown in Table 12 and FIG. 11 below, the degree of maturation of the aged black bean tempeh was slightly higher than that of the aged soybean tempeh, but the degree of maturation and the change in pH were similar, confirming that aged tempeh can be produced using various beans. [Table 12]

[0130] [Production Example 1] Production of sauce containing soybean tempeh Depending on the desired flavor of the sauce, the soybean tempeh produced in Example 1 was added at 3 wt% to 50 wt% and mixed with chili powder, chili peppers, 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 a soybean tempeh-containing sauce.

Claims

1. The process for producing tempeh includes the following steps: (a) dehulling the beans; (b) steaming the dehulled beans; (c) inoculating the steamed beans with tempeh fungus; (d) fermenting the steamed beans inoculated with the tempeh fungus.

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

3. The method for producing tempeh according to claim 1 or 2, wherein in step (b), the beans are steamed using pressurized steam.

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

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

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

7. The method for producing tempeh according to any one of claims 1 to 6, wherein in step (c), the tempeh starter is added in an amount of 2% by weight to 8% by weight based on the total weight of the steamed beans.

8. The method for producing tempeh according to any one of claims 1 to 7, further comprising shaping the tempeh fungus-inoculated beans in step (d) to have a height of 2 cm to 4.5 cm.

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

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

11. The method for producing tempeh according to any one of claims 1 to 10, wherein the beans are at least one selected from the group consisting of soybeans, black beans, white beans, chickpeas, peas, tankiri beans, kidney beans, edamame beans, green beans, yellow beans, red kidney beans, lentils, and pinto beans.

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

13. A sauce comprising the tempeh of claim 12.

14. A method for producing aged tempeh, comprising the steps of: (a) producing tempeh by the method for producing tempeh according to any one of claims 1 to 11; and (b) a maturation step of adding at least one of salt and salt water to the prepared tempeh and maturing the mixture.

15. The method for producing a ripened tempeh product according to claim 14, wherein the ripening step includes stirring the mixture.

16. A ripened tempeh produced by the method according to claim 14.

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

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