JPH11253118A - Production of propolis tempeh - Google Patents
Production of propolis tempehInfo
- Publication number
- JPH11253118A JPH11253118A JP10105316A JP10531698A JPH11253118A JP H11253118 A JPH11253118 A JP H11253118A JP 10105316 A JP10105316 A JP 10105316A JP 10531698 A JP10531698 A JP 10531698A JP H11253118 A JPH11253118 A JP H11253118A
- Authority
- JP
- Japan
- Prior art keywords
- propolis
- tempeh
- fermenting
- mixture
- soybean
- 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.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
PROBLEM TO BE SOLVED: To obtain a propolis tempeh where the characteristic smell of propolis is reduced and where the taste of soybean tempeh is improved. SOLUTION: This propolis tempeh where the characteristic smell of propolis is reduced and where the taste of soybean tempeh is improved is obtained by fermenting the soybean tempeh, adding the propolis to the fermentation product, kneading the mixture, and subsequently further fermenting the kneaded product. The propolis tempeh is further obtained by inoculating boiled soybeans with Phizopus oligosporus, fermenting the inoculated soybeans in a 30-35 deg.C thermostatic chamber for 10-15 hr, adding propolis liquid or propolis powder, sufficiently stirring the mixture, and further fermenting the mixture in the thermostatic chamber for 17-23 hr.
Description
【０００１】[0001]
【産業上の利用分野】この発明はプロポリスの持つ抗生
物質性質とテンペ菌の持つ抗菌性質、抗酸化性質の相乗
効果によりプロポリス特有の臭いが少なくなり、食味が
まろやかで美味になる効果がある。The present invention has the effect of reducing the odor peculiar to propolis due to the synergistic effect of the antibiotic property of propolis and the antibacterial property and antioxidant property of Tempeh bacteria, thereby making the taste round and delicious.
【０００２】[0002]
【従来の技術】従来このような製品は開発されていな
い。2. Description of the Related Art Conventionally, such a product has not been developed.
【０００３】[0003]
【発明が解決しようとする課題】この発明の目的はプロ
ポリスとテンペを合体さすことにより臭いを少なくし、
味を美味にすることにある。SUMMARY OF THE INVENTION An object of the present invention is to reduce odor by combining propolis and tempe,
It is about making the taste delicious.
【０００４】[0004]
【課題を解決するための手段】この発明を達成するため
には大豆テンペにプロポリスを添加発酵さすことにあ
る。Means for Solving the Problems In order to achieve the present invention, it is an object of the present invention to add and ferment soybean tempeh with propolis.
【発明の効果】以上の説明のようにこの発明によればプ
ロポリス特有の臭いを軽減し、大豆テンペを美味にする
ことにある。As described above, according to the present invention, the odor peculiar to propolis can be reduced, and soybean tempeh can be tasted.
Claims (1)
３５℃の恒温室で１０時間〜１５時間発酵させ、プロポ
リス液又はプロポリス粉末を入れてよく混ぜ合わす。さ
らに同恒温室で１７時間〜２３時間発酵させるとプロポ
リステンペが出来上がる。1. A method wherein seeds of tempeh bacteria are seeded on boiled soybeans,
Ferment in a constant temperature room at 35 ° C. for 10 to 15 hours, add a propolis solution or a propolis powder, and mix well. Further, when the fermentation is performed for 17 to 23 hours in the constant temperature room, propolis tempe is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10105316A JPH11253118A (en) | 1998-03-11 | 1998-03-11 | Production of propolis tempeh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10105316A JPH11253118A (en) | 1998-03-11 | 1998-03-11 | Production of propolis tempeh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11253118A true JPH11253118A (en) | 1999-09-21 |
Family
ID=14404314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10105316A Pending JPH11253118A (en) | 1998-03-11 | 1998-03-11 | Production of propolis tempeh |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11253118A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876147A (en) * | 2014-04-03 | 2014-06-25 | 蒋凯男 | Method for producing enzyme by using black soya bean tempeh |
| KR20180071848A (en) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | The method for manufacturing soybean paste by using propolis, and a soybean paste manufactured by the method |
| KR20180071793A (en) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | The method for manufacturing fermented soybean by using propolis, and a fermented soybean manufactured by the method |
-
1998
- 1998-03-11 JP JP10105316A patent/JPH11253118A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876147A (en) * | 2014-04-03 | 2014-06-25 | 蒋凯男 | Method for producing enzyme by using black soya bean tempeh |
| KR20180071848A (en) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | The method for manufacturing soybean paste by using propolis, and a soybean paste manufactured by the method |
| KR20180071793A (en) * | 2016-12-20 | 2018-06-28 | 전주대학교 산학협력단 | The method for manufacturing fermented soybean by using propolis, and a fermented soybean manufactured by the method |
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