JPH0434375B2 - - Google Patents
Info
- Publication number
- JPH0434375B2 JPH0434375B2 JP59248220A JP24822084A JPH0434375B2 JP H0434375 B2 JPH0434375 B2 JP H0434375B2 JP 59248220 A JP59248220 A JP 59248220A JP 24822084 A JP24822084 A JP 24822084A JP H0434375 B2 JPH0434375 B2 JP H0434375B2
- Authority
- JP
- Japan
- Prior art keywords
- okara
- weight
- parts
- tempeh
- powdered
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 108010068370 Glutens Proteins 0.000 claims description 32
- 235000021312 gluten Nutrition 0.000 claims description 32
- 235000013548 tempeh Nutrition 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 244000205939 Rhizopus oligosporus Species 0.000 claims description 8
- 235000000471 Rhizopus oligosporus Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000002075 main ingredient Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims 1
- 241000894006 Bacteria Species 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- -1 polyethylene Polymers 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000221960 Neurospora Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は新規なテンペ食品に関するもので、更
に詳しくはおから50〜90重量部と粉末グルテン10
〜50重量部又はおから50〜90重量部と粉末グルテ
ン５〜25重量部と大豆粉、小麦粉、米粉、とうも
ろこし粉などの穀粉類、でん粉、デキストリン、
カゼインナトリウム、卵白から選ばれる１種また
は２種以上５〜25重量部とを混合して粒状化した
のち蒸し、次いでリゾプス・オリゴスポラスを接
種醗酵してなる新規なおからを主成分とするテン
ペ食品に関する。
〔従来の技術〕
テンペはインドネシアなど東南アジア諸国が発
祥の醗酵食品で、使用する原料、菌種によりテン
ペ、オンチヨム等といわれている。
テンペは大豆を原料としたもので、水浸漬、脱
皮、水煮したあとリゾプス・オリゴスポラスを接
種し、孔のあいたポリエチレン袋に詰め、31℃、
22〜26時間醗酵せしめて商品とするものである。
オンチヨムは原料として落花生油粕，，でん粉
粕，おからなどを使用し、ノイロスポラ・フラツ
サ・ノイロスポラ・シトフイラを接種醗酵せしめ
たものである。
一方おからは大半が廃棄されており、この有効
な利用法については種々検討されて来たが、おか
らの水分含量が高いことが障害となつて、未だ有
効な活用法がないのが現状である。
〔発明が解決しようとする問題点〕
本発明者は問題点の多いおからの有効利用につ
き種々検討を行つた結果、テンペに着目し、おか
らへの利用について研究した結果本発明を完成し
たものである。
おからの組成は次の通りである。（四訂日本食
品標準成分表による）
蛋白質 4.8％，脂肪 3.6％，糖質 6.4％，
繊維 3.3％，灰分 0.8％，水分 81.1％
実際に豆腐工場などから出て来るおからも水分
含量80％前後である。
このおからにテンペ菌リゾプス・オリゴスポラ
スを接種しても、好気性菌であるため、水分含量
の高さ、粒子の細かさなどで通気性が悪く、従つ
てリゾプス菌糸の生育が遅く、異常菌の増殖が見
られ、得られた製品は組織が軟弱で、水つぽく、
風味が悪いなどの問題点があつた。
〔問題点を解決するための手段〕
本発明はこれらの問題点を解決するために鋭意
検討した結果、おからと粉末グルテン又は粉末グ
ルテンと穀粉類、でん粉類、蛋白質などとを混合
することにより、おからに約80％前後含まれる水
分を粉末グルテンなどに吸水せしめ、粒状化する
ことにより、おから単独では通気性、風味が悪い
等の欠点を改善することができ、テンペ菌の発育
に極めて適した状態にすることができ、従つて品
質の良いテンペ食品が得られることを見い出し本
発明を完成した。
本発明でおからと粉末グルテンを使用する場合
は、おから50〜90重量部と粉末グルテン50〜10重
量部の範囲である。おからが90重量部以上である
と水分含量が高く、粒状に得られない。またおか
らが50重量部未満であると粉末グルテンとの混合
が困難になり、粒状に得られないと同時に経済的
でない。好ましい範囲はおから60〜85重量部と粉
末グルテン40〜15重量部である。
本発明でいう粉末グルテンはアルカリ処理粉末
グルテン、酸処理粉末グルテン、還元剤処理粉末
グルテン、無処理粉末グルテンなどが自由に選択
して使用できる。グルテンの粉末化の方法につい
てはどのような乾燥方法でもかまわない。
次におからと粉末グルテン及び穀粉類、でん粉
類、蛋白質などを使用する場合はおから50〜90重
量部と粉末グルテン25〜 ５重量部と大豆粉末、
小麦粉、米粉、とうもろこし粉などの穀粉類、で
ん粉、デキストリン、カゼインナトリウム、卵白
から選ばれる１種または２種以上25〜 ５重量部
の範囲である。おからが90重量部以上であると水
分含量が高く、粒状に得られない。またおからが
50重量部未満であると前述の粉末類との混合が困
難になり、粒状に得られない。好ましい範囲はお
から60〜85重量部と粉末グルテン20〜 7.5重量
部、穀粉類、でん粉類、蛋白質などの粉末20〜
7.5重量部である。
本発明でおからと粉末グルテンまたは粉末グル
テンと穀粉類、でん粉類、蛋白質とを混合して粒
状化した後、蒸すのは、おからや各種粉末類に付
着する雑菌類の殺菌と使用粉末類の変性、α化な
どのためであり、蒸す時間は90〜 100℃、30〜
60分間の範囲である。
なお本発明ではおからと粉末グルテンなどを混
合粒状化する際にPHを適宜な酸、例えばクエン
酸、リンゴ酸、リン酸、塩酸などで４〜５に下げ
ることによりテンペ菌以外の雑菌を抑制すること
ができる。
また本発明でおからに混合する粉末グルテンな
どの他の少量の調味料、甘味料、着色料、香辛
料、油脂などを添加することによつて種々の風味
を付与した製品とすることができる。
これらの方法によつて本発明のテンペ食品は多
様化することができる。
おからと粉末グルテンなどとの混合によつて形
成される粒状物の粒度は粉末グルテンなどの使用
量によつて任意にコントロール出来るがあまり大
きくても、又細かすぎても好ましくなく、前述で
説明した範囲の使用量によつてテンペ菌の醗酵に
好ましい粒度となる。粒状物の粒度は３〜10mm径
の範囲が本発明の醗酵状態に最も好ましい。
本発明によるおからを主成分とするテンペ食品
の製造工程について説明すると、おからと粉末グ
ルテンまたは粉末グルテンと穀粉類、でん粉類、
蛋白質を規定の配合量で混合粒状化せしめる。こ
の際予め酸類によつてPH４〜５に調整することが
好ましい。次いで90〜100℃、30〜60分間した後、
約30℃まで放冷し、予め培養しておいたテンペ菌
リゾプス・オリゴスポラスを接種し、孔のあいた
ポリエチレン袋に詰め、27〜35℃、湿度70〜80
％、18〜48時間時間醗酵せしめて本発明品を得
る。
〔発明の効果〕
本発明のおからを主成分とするテンペ食品は風
味及び組織に優れ、大豆単独の所謂テンペよりも
旨味があり、薄く切つて揚げると、スナツク菓子
として十分満足できる品質のものである。
またその組織は肉に類似しており、低カロリー
の肉代替物として健康志向に相応しいものであ
る。
以下実施例によつて本発明を説明する。
〔実施例 １〕
おから80重量部と粉末小麦グルテン（エマソフ
トＭ−3000、理研ビタミン製）20重量部とを容器
に入れ混合し、おからの表面に粉末グルテンを均
一に付着させる。粉末グルテンがおからの水分を
吸着して適度に粒状化した後、蒸煮器にて98℃、
45分間蒸す。品温が30℃前後に下つてから、予め
培養したおいたリゾプス・オリゴスポラスを均一
に接種し、孔のあいたポリエチレン袋に２〜３cm
の厚みになるように詰めてから醗酵室に入れ、31
℃、80％RH、24時間醗酵させておからを主成分
とする良好なテンペ食品を得た。
〔実施例 ２〕
おから65重量部、粉末小麦グルテン（エマソフ
トＭ−1000、理研ビタミン製）15重量部、粉末状
大豆蛋白（プロリツチ、味の素製）10重量部、粉
末油脂（エマソフトLA−５，理研ビタミン製）
５重量部、調味料（理研スープストツク、理研ビ
タミン製）５重量部を容器に入れ混合し、おから
の表面に各種の粉末類を均一に付着させる。各種
の粉末類がおからの水分を吸着して適度に粒状化
した後、蒸煮器に入れ95℃、40分間蒸す。品温が
30℃前後に下つてから予め培養しておいたリゾプ
ス・オリゴスポラスを均一に接種し、孔のあいた
ポリエチレン袋に３〜５cmの厚みになるように詰
めてから醗酵室に入れ、30℃、75％RH、28時間
醗酵させておからを主成分とする良好なテンペ食
品を得た。
〔試験例〕
市販のテンペと本発明品の評価を行つた。以下
にその結果を表で示した。
【表】[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a novel tempeh food, more specifically, 50 to 90 parts by weight of okara and 10 parts by weight of powdered gluten.
~50 parts by weight or 50 to 90 parts by weight of okara, 5 to 25 parts by weight of powdered gluten, grain flours such as soybean flour, wheat flour, rice flour, and corn flour, starch, dextrin,
Relating to a novel tempeh food whose main ingredient is okara, which is obtained by mixing 5 to 25 parts by weight of one or more selected from sodium caseinate and egg white, granulating the mixture, steaming it, and then inoculating and fermenting Rhizopus oligosporus. . [Prior art] Tempeh is a fermented food that originated in Southeast Asian countries such as Indonesia, and is called tempeh, onchiyom, etc. depending on the raw materials and bacterial species used. Tempeh is made from soybeans, which are soaked in water, dehulled, boiled in water, inoculated with Rhizopus oligosporus, packed in perforated polyethylene bags, and grown at 31°C.
The product is fermented for 22 to 26 hours. Onchiyeom is made by fermenting and inoculating Neurospora fratusa, Neurospora cytophylla, etc. using peanut oil cake, starch meal, and okara as raw materials. On the other hand, the majority of okara is discarded, and various studies have been conducted on how to use it effectively, but the high moisture content of okara is an obstacle, and there is currently no effective way to use it. It is. [Problems to be solved by the invention] As a result of various studies on the effective use of okara, which has many problems, the inventor focused on tempeh and completed the present invention as a result of researching its use in okara. It is something. The composition of bean curd is as follows. (According to the 4th edition Japanese Food Standard Composition Table) Protein 4.8%, fat 3.6%, carbohydrates 6.4%, fiber 3.3%, ash 0.8%, moisture 81.1% Okara actually produced from tofu factories has a moisture content of 80%. Before and after. Even if the tempeh fungus Rhizopus oligosporus is inoculated into this okara, since it is an aerobic bacterium, it has poor aeration due to its high moisture content and small particle size, so the growth of Rhizopus hyphae is slow and the abnormal bacteria Proliferation was observed, and the resulting product had a soft, watery texture.
There were problems such as bad flavor. [Means for Solving the Problems] As a result of intensive studies to solve these problems, the present invention has been developed by mixing okara and powdered gluten or powdered gluten with flour, starch, protein, etc. By absorbing about 80% of the water contained in okara with powdered gluten and granulating it, it is possible to improve the shortcomings of okara alone, such as poor breathability and flavor, and prevent the growth of tempeh bacteria. The present invention was completed based on the discovery that it is possible to obtain tempeh food in an extremely suitable state and therefore of good quality. When using okara and powdered gluten in the present invention, the range is 50 to 90 parts by weight of okara and 50 to 10 parts by weight of powdered gluten. If the amount of okara is 90 parts by weight or more, the water content will be high and it will not be possible to obtain it in granular form. Furthermore, if the amount of okara is less than 50 parts by weight, it will be difficult to mix with powdered gluten, and it will not be possible to obtain it in granular form, which will also be uneconomical. The preferred range is 60 to 85 parts by weight of okara and 40 to 15 parts by weight of powdered gluten. The powdered gluten referred to in the present invention can be freely selected from alkali-treated powdered gluten, acid-treated powdered gluten, reducing agent-treated powdered gluten, untreated powdered gluten, and the like. Any drying method may be used to powderize gluten. Next, when using okara, powdered gluten, grain flour, starch, protein, etc., add 50 to 90 parts by weight of okara, 25 to 5 parts by weight of powdered gluten, soybean powder,
The amount is in the range of 25 to 5 parts by weight of one or more selected from grain flours such as wheat flour, rice flour, and corn flour, starch, dextrin, sodium caseinate, and egg white. If the amount of okara is 90 parts by weight or more, the water content will be high and it will not be possible to obtain it in granular form. Okara again
If it is less than 50 parts by weight, it will be difficult to mix with the above-mentioned powders and it will not be possible to obtain granules. The preferred range is 60 to 85 parts by weight of okara, 20 to 7.5 parts by weight of powdered gluten, and 20 to 7.5 parts by weight of flour, starch, protein, etc.
It is 7.5 parts by weight. In the present invention, okara and powdered gluten or powdered gluten and grain flour, starch, and protein are mixed and granulated, and then steamed to sterilize bacteria that adhere to the okara and various powders and the powders used. The steaming time is 90~100℃, 30~
The duration is 60 minutes. In addition, in the present invention, when mixing and granulating okara and powdered gluten, etc., the pH is lowered to 4 to 5 with an appropriate acid, such as citric acid, malic acid, phosphoric acid, or hydrochloric acid, to suppress bacteria other than tempeh bacteria. can do. In addition, in the present invention, by adding small amounts of other seasonings such as powdered gluten, sweeteners, coloring agents, spices, fats and oils, etc. to the okara, products with various flavors can be obtained. By these methods, the tempeh food of the present invention can be diversified. The particle size of the granules formed by mixing okara with powdered gluten, etc. can be controlled arbitrarily by the amount of powdered gluten, etc. used, but it is not preferable if it is too large or too fine, as explained above. By using the amount within the above range, the particle size becomes preferable for fermentation of tempeh bacteria. The particle size of the granules is most preferably in the range of 3 to 10 mm in diameter for the fermentation conditions of the present invention. To explain the manufacturing process of the tempeh food containing okara as a main ingredient according to the present invention, okara and powdered gluten or powdered gluten and cereal flours, starches,
Proteins are mixed and granulated in a specified amount. At this time, it is preferable to adjust the pH to 4 to 5 in advance with an acid. Then, after heating at 90-100℃ for 30-60 minutes,
Leave to cool to about 30℃, inoculate with tempeh fungus Rhizopus oligosporus that has been cultured in advance, pack in perforated polyethylene bags, and store at 27-35℃ and humidity 70-80.
%, the product of the present invention is obtained by fermentation for 18 to 48 hours. [Effects of the Invention] The tempeh food containing okara as a main ingredient of the present invention has excellent flavor and texture, has more flavor than so-called tempeh made from soybeans alone, and when cut into thin slices and fried, has a quality that is sufficiently satisfying as a snack snack. It is. In addition, its structure is similar to that of meat, making it suitable for health-conscious people as a low-calorie meat substitute. The present invention will be explained below with reference to Examples. [Example 1] 80 parts by weight of okara and 20 parts by weight of powdered wheat gluten (Emasoft M-3000, manufactured by Riken Vitamin) are mixed in a container, and the powdered gluten is uniformly adhered to the surface of the okara. After the powdered gluten absorbs water from the okara and granulates it appropriately, it is heated to 98℃ in a steamer.
Steam for 45 minutes. After the product temperature has dropped to around 30℃, inoculate the pre-cultured Rhizopus oligosporus uniformly and place it in a perforated polyethylene bag with a 2-3 cm seedling.
Pack it to the thickness of
A good tempeh food containing okara as the main ingredient was obtained by fermentation at 80% RH for 24 hours. [Example 2] 65 parts by weight of okara, 15 parts by weight of powdered wheat gluten (Emasoft M-1000, manufactured by Riken Vitamin), 10 parts by weight of powdered soy protein (Prorich, manufactured by Ajinomoto), powdered oil (Emasoft LA-5, (manufactured by Riken Vitamin)
5 parts by weight and 5 parts by weight of seasoning (Riken Soup Stock, manufactured by Riken Vitamin) are placed in a container and mixed, and various powders are uniformly adhered to the surface of the bean curd. After the various powders absorb the moisture in the okara and make it into appropriate granules, it is placed in a steamer and steamed at 95℃ for 40 minutes. The temperature of the product
Once the temperature has cooled to around 30℃, pre-cultured Rhizopus oligosporus is uniformly inoculated, packed into a perforated polyethylene bag to a thickness of 3 to 5 cm, and placed in a fermentation chamber, where it is heated to 75% at 30℃. A good tempeh food containing okara as the main ingredient was obtained by fermentation at RH for 28 hours. [Test Example] Commercially available tempeh and the product of the present invention were evaluated. The results are shown in the table below. 【table】
Claims (1)
量部とを混合して粒状化したのち蒸し、次いでリ
ゾプス・オリゴスポラスを接種醗酵してなる新規
なおからを主成分とするテンペ食品。 ２ おから50〜90重量部と粉末グルテン５〜25重
量部と大豆粉末、小麦粉、米粉、とうもろこし粉
などの穀粉類、でん粉、デキストリン、カゼイン
ナトリウム、卵白から選ばれる１種または２種以
上５〜25重量部とを混合して粒状化したのち蒸
し、次いでリゾプス・オリゴスポラスを接種醗酵
してなる新規なおからを主成分とするテンペ食
品。[Scope of Claims] 1 The main ingredient is a new okara obtained by mixing 50 to 90 parts by weight of okara and 10 to 50 parts by weight of powdered gluten, granulating it, steaming it, and then inoculating and fermenting it with Rhizopus oligosporus. Tempeh food. 2 50 to 90 parts by weight of okara, 5 to 25 parts by weight of powdered gluten, and one or more types selected from grain flours such as soybean powder, wheat flour, rice flour, and corn flour, starch, dextrin, sodium caseinate, and egg white. A tempeh food product whose main ingredient is a novel okara obtained by mixing 25 parts by weight of molasses, granulating it, steaming it, and then inoculating and fermenting it with Rhizopus oligosporus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59248220A JPS61128855A (en) | 1984-11-26 | 1984-11-26 | Novel tempe food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59248220A JPS61128855A (en) | 1984-11-26 | 1984-11-26 | Novel tempe food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61128855A JPS61128855A (en) | 1986-06-16 |
| JPH0434375B2 true JPH0434375B2 (en) | 1992-06-05 |
Family
ID=17174962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59248220A Granted JPS61128855A (en) | 1984-11-26 | 1984-11-26 | Novel tempe food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61128855A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008125380A (en) * | 2006-11-17 | 2008-06-05 | Marukome Kk | Method for producing functional fermented soybean paste |
| NL2011277C2 (en) * | 2013-08-07 | 2015-02-10 | Stichting Eco Consult | Meat substitute composition and method for providing thereof. |
-
1984
- 1984-11-26 JP JP59248220A patent/JPS61128855A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61128855A (en) | 1986-06-16 |
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