JP2006325466A - Flaky tempeh and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flaky tempeh easy to cook as food raw material, and made so that mycelia are hardly visible: and to provide a method for producing the tempeh. <P>SOLUTION: The flaky-state tempeh 30 is produced by using soybean-derived fine matter 1 such as crushed steamed soybean or bean curd refuse discharged when producing bean curd, and making the tempeh pass through the following process: an inoculation process P1 of inoculating tempeh fungus 2, a fermentation process P2 of fermenting fungus-inoculated fine matter 12 obtained after passing through the inoculation process P1 under an appropriate condition, a crushing process P3 of crushing a mass of tempeh 20 obtained after passing through the fermentation process P2 into flaky state, and additionally a seasoning process P4 of producing seasoned flaky tempeh 34. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a soft tempeh and a method for producing the same. More specifically, the present invention relates to a tempered tempe that is easy to handle and easy to cook as a food material, has an excellent appearance due to inconspicuous mycelia, and can increase the commercial value, and a method for producing the same.

  A so-called tempeh is a product of steamed soybeans and fermented with tempeh fungi (white mold). Tempe is a traditional Indonesian food, and it is generally eaten by fermenting it into a block-like form using a kitchen knife or the like, boiled, baked, or used for salad. Tempe is a high-quality vegetable protein with a good amino acid balance as a component derived from soybeans, isoflavones that are attracting attention for prevention of climacteric disorders, osteoporosis, breast cancer, etc. It contains lecithin, which is effective in reducing and preventing blurring, and unsaturated fatty acids that wash away cholesterol adhering to blood vessels and smooth blood flow. Also, γ-aminobutyric acid (GABA) is newly produced by fermentation with Tempe bacteria, and GABA is said to have an effect of calming excited nerves by acting on the brain. It is a functional ingredient.

  FIG. 3 is a photograph showing an example of a conventional tempe. In recent years, Tempe products have been found in Japan. In addition, as a device related to tempeh, tempe-like food (patent document 1) characterized by using a complex composed of okara and chitosan, and lactic acid fermentation by adding lactic acid bacteria to okara, followed by fermentation by tempe bacteria. A method of making it (Patent Document 2) is also disclosed.

Japanese Patent Application Laid-Open No. 06-14735 “Tempe-like Food and Method for Producing the Same” Japanese Patent Application Laid-Open No. 2004-97013 “Method for Making Okara Food Material Using Lactic Acid Bacteria and Tempe Bacteria”

  Compared with natto, which is a fermented food of the same soybean, tempeh does not draw yarn and is not sticky, so there is no negative factor in taste like natto. Also, the taste is completely different from natto, rather it is close to the taste of boiled beans, and the negative factor in flavor is considered to be small. Furthermore, as described above, tempeh is rich in active ingredients having physiological functions such as GABA and is known to be good for the body. However, in Japan, the spread of tempeh is currently in a sluggish state. As lifestyle-related diseases increase and expectations for food with consumer functionality increase, it is important to expand the use of food with such functionality from the perspective of maintaining and promoting the health of the people. It is a problem.

  The reason why tempeh does not spread in Japan is that the inventors of the present application have examined the reason from various angles. First, because tempeh that has been commercially available in the past is in a block shape, it is difficult to cook. Secondly, because the white mold mycelium covers the entire surface of the tempeh, its appearance makes it unfit for the Japanese as a food, and the conclusion that these two points are major obstacles. It came.

  The problem to be solved by the present invention is to solve the problems of the prior art, easy to handle and easy to cook as a food material, and excellent in appearance, palatability and commercial value due to inconspicuous mycelia. An object is to provide a tempered tempe that can contribute to the expansion of the use of tempe and a method for manufacturing the same.

  The inventor of the present application has examined the above problems, and by making the tempeh into a rough shape, the problem of the shape can be solved and the usability as a food material can be improved, and the presence of white mold mycelium is almost conspicuous. The present inventors have found that a food product that does not feel uncomfortable in appearance can be obtained. That is, the invention claimed or at least disclosed in the present application as means for solving the above problems is as follows.

(1) An inoculation process of inoculating tempe bacteria on a soybean or soybean-derived fine product, a fermentation process for fermenting the fine product obtained through the inoculation process, and a bulk tempe obtained through the fermentation process A method for producing a tempered tempeh, comprising a crushing process of crushing into a rag.
(2) The method of producing a temperate tempeh according to (1), wherein the soybean or soybean-derived fine product is ground soybeans or okara produced in a tofu production process.
(3) The method for producing a temperate tempeh according to (1) or (2), wherein a molding process for molding the fine product inoculated with Tempe fungus is provided before the fermentation process.
(4) The crumb-like tempe manufacturing method according to any one of (1) to (3), wherein the crushing process is a process of breaking the massive tempe using a breaking means.
(5) The rag according to any one of (1) to (4), further comprising a seasoning process of adding a solid or liquid seasoning to the obtained rag tempeh after the crushing process. Tempeh manufacturing method.
(6) A tempered tempeh, characterized by using a chopped soybean or an okara produced in a tofu production process and having a tempeh fungus act on the soy tempeh, and having a tangy shape.
(7) Using ground soybeans or okara produced in the tofu production process, tempeh fungus is allowed to act on it, and it has a rag-like shape, to which solid or liquid seasoning is added Seasoned soft tempeh, characterized by

  In other words, the present invention is a method for producing a tempered tempeh that is highly useful as a food material. The main ingredients are soybeans such as ground soybeans or okara or soybean-derived fine products, and the lumps produced are crushed. It has the structure of giving. Moreover, the utilization and the handleability are further enhanced by the structure in which the tempered tempeh is appropriately seasoned.

  Since the rag tempeh of the present invention and the method for producing the same are configured as described above, according to this, the food material is easy to handle and easy to cook, and the mycelia are not noticeable so that the appearance is excellent and the taste is good. The product and product value can be increased.

  The tempe according to the present invention is also useful in the production of hamburgers and the like, for example as an alternative to ground meat. Actually, a texture similar to that of minced meat can be obtained, so that the range of use as a raw material for cooked foods is wide and can greatly contribute to the expansion of the use of tempeh.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a flow chart showing the configuration of the method for producing a rag tempeh of the present invention. As shown in the figure, the present method comprises an inoculation process P1 for inoculating soybean fines or soybean-derived fines 1 (hereinafter simply referred to as “soy-derived fines 1”) with Tempe fungus 2, and the inoculation. The fermentation process P2 for fermenting the inoculated fines 12 obtained through the process P1 under appropriate conditions, and the bulky tempe 20 obtained through the fermentation process P2 are crushed into pieces by appropriate means. Crushing process P3 to obtain the tempe 30.

  By this flow, the soybean-derived fine substance 1 is inoculated with the Tempe fungus 2 in the inoculation process P1 to obtain the fungus-inoculated fine substance 12, and then in the fermentation process P2, the fungus-inoculated fine substance 12 is appropriately added. The bulk tempe 20 is obtained by subjecting it to a fermentation treatment under the conditions, and then the bulk tempe 20 is crushed in an appropriate manner in the crushing process P3 to obtain the tempered tempe 30.

  In the present invention, by using the soybean-derived fine product 1 as a raw material, the bulky tempe 20 obtained in the middle can be given a relatively brittle structure formed by collecting the fine product, The crushing process for manufacturing the tempered tempe 30 in the crushing process P3 can be made easy and reliable.

  As the soybean-derived fine product 1, ground soybeans or okara produced in the tofu production process can be suitably used. These raw materials are easy to procure, and can sufficiently exhibit the above-described action as the soybean-derived fine product 1 of the present invention. In particular, the use of Okara is industrially significant in terms of effective use of waste and added value use.

  When using ground soybeans as the soybean-derived fine product 1, for example, steamed soybeans can be preferably used in the same manner as the conditions for producing natto. In addition, as the soybean-derived fine product 1, ground soybean or okara may be used alone, but it is of course possible to use what is appropriately mixed.

  In the figure, before the fermentation process P2, a molding process Pr2 that molds the inoculated fines 12 into an appropriate shape may be provided. In this case, it is possible to appropriately perform the molding so as to facilitate the crushing process in the subsequent crushing process P3.

  The process of the crushing process P3 can be a process of breaking the massive temper 20 using an appropriate breaking means. As illustrated in the examples, a wooden or plastic spatula or the like can be suitably used for the purpose of the present invention, but the breaking means is not limited to these, and a tool that can obtain the above-described rag-shaped tempeh. As long as it is a device or other means.

  As shown in the drawing, in the production method of the present invention, a lump (hereinafter also referred to as “block shape”) tempe that has undergone the fermentation process P2 is crushed in the crushing process P3 to obtain a tempered tempe 30. A seasoning process P4 for adding a solid or liquid seasoning 4 such as a powder seasoning or a liquid seasoning can also be provided on the tattered tempeh 30. Moreover, this can be packaged suitably and can also be made into a goods. With such a configuration, the seasoned soft tempeh 34 can be obtained, handling and convenience as a food material can be further enhanced, a wide range of product / product development can be achieved, and further use expansion can be achieved.

  In the case of producing a tempered tempeh using okara as a raw material, a powdered seasoning can be suitably used as the seasoning 4 in consideration of maintaining a more stable structure in the form of a rag.

  FIG. 2 is a photograph showing an example of a tempe product according to the present invention. Tempeh bacteria can be applied to ground soybeans or okara produced in the tofu production process as a raw material to provide a tempeh having a tang-like shape as shown. In addition, a seasoned soba-like tempeh can be obtained by adding a solid or liquid seasoning thereto.

EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these Examples.
<Example 1 Production of soft tempeh using ground soybeans>
About 1 kg of ground soybeans boiled under the same conditions as in the production of ground natto are allowed to cool to about 30 ° C. Then, 10 g of commercially available tempeh fungus (powder) is sprinkled and mixed evenly and molded into a block shape. And then moved to a stainless steel colander. Then, it was fermented with a thermostat at about 32 ° C. for 18 hours or 21 hours, and the tempeh that was agglomerated with the mycelium was crushed using a plastic spatula to make a rag.

  About the rag tempeh manufactured using the ground soybean, the moisture content was measured using the infrared moisture meter (Ket, FD-620). Also, the obtained dried product is pulverized, 1 ml of distilled water is added to 20 mg of powder and suspended sufficiently, and the supernatant obtained by centrifugation is used to dissolve the water-soluble neutral sugar by the phenol sulfate method, the carbazole sulfate method. Thus, free amino acids and GABA were quantified using a water-soluble acidic sugar and amino acid analyzer. Further, 6N hydrochloric acid was added to the dry powder, and after sealed under reduced pressure, it was hydrolyzed at 110 ° C. for 20 hours, and the protein content was determined by quantifying the constituent amino acids of the protein using an amino acid analyzer. The results were as follows.

<Example 2 Production of soft tempeh using Okara>
About 1 kg of okara discharged as a by-product during tofu production was placed in a stainless steel sterilization can and sterilized by heating at 130 ° C. for 20 minutes. Thereafter, 10 g of commercially available tempeh bacteria (powder) was sprinkled on the okara which had been allowed to cool to about 30 ° C., uniformly formed into a block shape, and then transferred to a stainless steel colander. Then, it was fermented with a thermostat at about 32 ° C. for 18 hours or 21 hours, and the tempeh that was agglomerated with the mycelium was crushed using a plastic spatula to make a rag.

  In the same manner as in Example 1, water content, water-soluble neutral sugar, water-soluble acidic sugar, free amino acid, GABA, and protein content were determined. The results were as follows.

<Example 3 Production of seasoned soft tempeh>
1 g of commercially available powder seasoning (main ingredients: salt, glucose, powdered soy sauce, koji / kombu extract, powdered mirin) was sprinkled on 50 g of tempered tempeh using the okara produced in Example 2. When the seasoned soba tempeh was fried in a frying pan with a small amount of salad oil, it became an ingredient with a taste and texture similar to a meat soba cooked with regular minced meat.

  According to the tempered tempeh of the present invention and the method for producing the same, a food material that is easy to handle, convenient for cooking, excellent in appearance, and high in taste and commercial value can be obtained. It is a food that can be used as a substitute for ground meat in both texture and flavor, and can greatly contribute to the expansion of the use of tempeh.

It is a flowchart which shows the structure of the rag-shaped tempeh manufacturing method of this invention. It is a photograph figure which shows the product example of the tempe which concerns on this invention. It is a photograph figure which shows the example of the conventional tempe.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Soybean-derived fine substance 2 ... Tempe fungus 12 ... Bacteria inoculated fine substance 20 ... Bulk tempe 30 ... Tough tempeh 4 ... Seasoning 34 ... Seasoned soft temper P1 ... Inoculation process Pr2 ... Molding process P2 ... Fermentation Process P3 ... crushing process P4 ... seasoning process

Claims (7)

The inoculation process of inoculating soybean or soybean-derived fine products with tempeh bacteria, the fermentation process of fermenting the fine products after the inoculation process, and the bulk tempeh obtained through the fermentation process A method for producing a tempered tempeh comprising a crushing crushing process. 2. The method for producing a rag tempeh according to claim 1, wherein the soybean or soybean-derived fine product is ground soybeans or okara produced in a tofu production process. The method for producing a rag-shaped tempeh according to claim 1 or 2, wherein a molding process for molding the fine product inoculated with tempeh bacteria is provided before the fermentation process. The method for producing a rag-shaped tempe according to any one of claims 1 to 3, wherein the crushing process is a process of breaking the massive tempe using a breaking means. The method for producing a rag tempeh according to any one of claims 1 to 4, further comprising a seasoning process of adding a solid or liquid seasoning to the obtained rag tempeh after the crushing process. A tempered tempeh, characterized by using chopped soybeans or okara produced in the process of tofu production and having a tempered fungus acting on it. Using ground soybeans or okara produced in the tofu production process, tempeh fungus is allowed to act on it, it has a tangy shape, and solid or liquid seasoning is added to it. A seasoned soft tempeh, characterized by