KR102559823B1 - Tempeh using chickpeas and yeast and a method of manufacturing the same - Google Patents

Abstract

The present invention relates to tempeh using chickpeas and yeast and a method for preparing the same. Specifically, the present invention has chickpea, soybean, rhizopus oligosporus, and nutritional yeast as main components, and adjusts the acidity for sporulation of rhizopus oligosporus by adding brewed vinegar, and removes moisture by adding tapioca starch to tempeh caused by bacteria. To prevent spoilage of, first fermentation at 35 degrees Celsius higher than room temperature, followed by secondary fermentation at room temperature 25 degrees Celsius, so that the fermentation of bacteria improves the efficiency of the manufacturing process, and the protein content is higher than that of soybean raw material.

Description

Tempeh using chickpeas and yeast and its manufacturing method {TEMPEH USING CHICKPEAS AND YEAST AND A METHOD OF MANUFACTURING THE SAME}

The present invention relates to tempeh using chickpeas and yeast and a method for preparing the same. Specifically, the present invention has chickpea, soybean, rhizopus oligosporus, and nutritional yeast as main components, and adjusts the acidity for sporulation of rhizopus oligosporus by adding brewed vinegar, and removes moisture by adding tapioca starch to tempeh caused by bacteria. To prevent spoilage of, first fermentation at 35 degrees Celsius higher than room temperature, followed by secondary fermentation at room temperature 25 degrees Celsius, so that the fermentation of bacteria improves the efficiency of the manufacturing process, and the protein content is higher than that of soybean raw material.

Tempeh is a traditional Indonesian food made by fermenting soybeans, and is a fermented food that can provide sufficient nutrients such as protein and vitamins to humans.

Tempeh is a high-quality fermented soybean food with excellent amino acid balance. It is rich in isoflavone and GABA, so it is effective for adult diseases, obesity, or metabolism, and its main source is protein, so it is widely used by people who diet and vegan for health.

When tempeh is fermented well at an appropriate temperature, the white mycelium is tightly packed between the beans, making it hard.

The traditional method of making tempeh is to soak the beans in water to soak them, then put them in a bamboo basket, step on them, peel them off, steam them in boiling water for about an hour, wrap them in banana leaves, and ferment them for two to three days.

However, the traditional manufacturing method of tempeh is difficult to mass-produce because the work of wrapping beans in banana leaves is cumbersome, and there is a problem that various bacteria can be unexpectedly incorporated into the fermentation process.

Therefore, by controlling temperature, moisture, acidity, etc. during the manufacturing process, to provide optimal fermentation conditions to the bacteria necessary for fermentation and to prevent the propagation of other germs, tempeh and its manufacturing method are needed to increase nutrition and taste and increase manufacturing efficiency.

Republic of Korea Patent Publication No. 10-2021-0030631 (2021.03.18.) (Method for manufacturing vegetable meat with emulsion added as meat fat substitute)

The present invention aims to solve the following problems in order to solve the above problems.

Various embodiments of the present invention provide optimum fermentation conditions for bacteria necessary for fermentation by controlling temperature, moisture, acidity, etc. during the manufacturing process, and prevent the propagation of other germs to increase nutrition and taste and improve manufacturing efficiency. An object of the present invention is to provide a tempeh and a manufacturing method thereof.

Various embodiments of the present invention have chickpea, soybean, rhizopus oligosporus, and nutritional yeast as main components, adjust the acidity for sporulation of rhizopus oligosporus by adding brewed vinegar, and remove moisture by adding tapioca starch to prevent bacterial contamination. It is an object of the present invention to provide tempeh with increased nutritional value and a method for manufacturing the same by increasing the efficiency of the manufacturing process by preventing the spoilage of feces, performing the first fermentation at 35 degrees Celsius higher than room temperature, and then performing the second fermentation at 25 degrees Celsius at room temperature so that the fermentation of the bacteria is good, and the protein content is higher than that of the raw soybean material.

The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to an embodiment of the present invention, in a method for producing tempeh, a process of preparing a first mixture by mixing chickpeas and soybeans at a weight ratio of 7:3, soaking the first mixture in water for 12 hours, removing the skin, boiling for 30 minutes, and then drying and cooling at 28 degrees Celsius to prepare a dried first mixture, and the dried first mixture, Rhizopus oligosporus ( rhizopus oligosporus), brewed vinegar, nutritional yeast, and tapioca starch in a weight ratio of 100: 1: 3: 1: 2 to prepare a second mixture, sealing the second mixture in a polypropylene bag having perforations of 1 mm in diameter at 2 cm intervals, and the sealed second mixture at 35 degrees Celsius A method comprising primary fermentation for 28 hours and secondary fermentation of the primary fermented second mixture at 25 degrees Celsius for 20 hours is provided.

According to an embodiment of the present invention, a tempeh manufactured according to the method for manufacturing tempeh according to an embodiment of the present invention is provided.

Various embodiments of the present invention provide optimum fermentation conditions for bacteria necessary for fermentation by controlling temperature, moisture, acidity, etc. during the manufacturing process, and prevent the propagation of other germs to increase nutrition and taste and improve manufacturing efficiency. Tempeh and its manufacturing method can be provided.

Various embodiments of the present invention have chickpea, soybean, rhizopus oligosporus, and nutritional yeast as main components, adjust the acidity for sporulation of rhizopus oligosporus by adding brewed vinegar, and remove moisture by adding tapioca starch to prevent bacterial contamination. By preventing the spoilage of feces, performing the first fermentation at 35 degrees Celsius higher than room temperature, and then performing the second fermentation at 25 degrees Celsius at room temperature, the efficiency of the manufacturing process is increased by making the fermentation of the fungi work well, and the protein content is higher than that of the soybean raw material. Tempeh with increased nutritional value and a method for manufacturing the same can be provided.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 shows a conventional method for producing a general tempeh.
Figure 2 shows a method for producing tempeh using chickpeas and yeast according to an embodiment of the present invention.
3 shows an example of a tempeh prepared according to an embodiment of the present invention.
Figure 4 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional general manufacturing methods.
Figure 5 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional general manufacturing methods.
Figure 6 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional conventional manufacturing methods.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

1 shows a conventional method for producing a general tempeh.

In step S101, soybean is soaked in water.

In step S102, the soaked beans are peeled.

In step S103, the peeled beans are boiled in boiling water for 30 minutes, removed from the water, and then dried.

In step S104, Rhizopus bacteria are mixed with dried beans. Rhizopus bacteria corresponds to one of the species belonging to the genus Rhizopus, Rhizopus oligosporus, Rhizopus stolonifer, Rhizopus oryzae, and Rhizopus arrhizus. Preferably, rhizopus oligosporus as a rhizopus bacteria may be mixed with dried soybeans.

In step S105, the Rhizopus bacteria of step S104, for example, the beans mixed with Rhizopus oligosporus are wrapped in a PP bag (polypropylene bag) or banana leaf.

In step S106, the soybeans wrapped in a polypropylene bag or banana leaf are fermented at room temperature for 2 to 3 days.

In the conventional method for producing tempeh, since temperature, moisture, acidity, etc. are not controlled during manufacture, it is difficult to provide optimal conditions for spore formation of rhizopus bacteria, for example, Rhizopus oligosporus, and since moisture removal is not assured, germs such as bacteria grow in a polypropylene bag, which is difficult to control moisture, and there is a concern that the taste and nutrition of the finished tempeh may be lost.

Figure 2 shows a method for producing tempeh using chickpeas and yeast according to an embodiment of the present invention.

In step S201, a first mixture is prepared by mixing chickpeas and soybeans in a weight ratio of 7:3.

Chickpea is an annual plant that grows to a height of about 60cm as a vine plant, and blooms with small white or red flowers. Chickpeas are usually 1-2 per pod and grow well in dry climates. It is cultivated as a food crop in southern Europe, India, Africa, and Central America along the Mediterranean coast. The shape is like a chick's head because there is a part protruding like a chick's beak in the middle, so it was named chickpea. Chickpeas are eaten boiled, roasted or ground into powder, and green ones are eaten raw. Among the types of beans, chickpeas are said to have the greatest cholesterol-lowering function, and the leaves, stems, and pods secrete malic acid and oxalic acid to give off a sour taste. It is irregularly spherical, yellowish brown, and the darker the color, the richer in antioxidants and dietary fiber. It has a flavor similar to that of chestnuts, and the more you chew it, the more savory and sweet it is. The calcium content per 100g is 105mg, which is similar to that of milk, and it is also rich in vitamin C (4mg) and iron (6.2mg), which is good for anemia and immunity improvement. It is high in minerals such as magnesium (115mg) and sodium (24mg), and contains zinc to help lower cholesterol. It is low in calories and high in protein (19 g), giving a feeling of fullness, so it has recently been in the limelight as a diet food.

White beans (soybean) refers to soybeans (大豆) that we generally call 'beans'. Saponin in white tae soybean has excellent metabolism promoting ability and is effective in preventing heart disease, high blood pressure, diabetes, etc. by excreting extra cholesterol in the blood out of the body. In addition, white bean plays a variety of roles, such as prevention and treatment of cholelithiasis, activation of bowel movement through intestinal action, ease of bowel movements, and prevention of constipation for fiber. In addition, substances that have functionality in reducing cholesterol content, anti-cancer activity, and preventing dementia are lecithin, saponin, isoflavone, and trypsin inhibitor in white bean, and these ingredients are especially abundant in white bean. Therefore, if white beans are consumed continuously, the probability of getting an adult disease is greatly reduced.

A first mixture is obtained by mixing chickpea and soybean having the above effect in a weight ratio of 7:3.

The reason why 70% of chickpeas are added instead of white beans alone is as follows.

Compared to white beans, chickpeas have a lower fat content and more dietary fiber, so they help with bowel movement and give a feeling of fullness. This can bring a good effect on the diet of a person who consumes tempeh according to an embodiment of the present invention. The International Crops Research Institute for the Semi-Arid Tropics (ICRiSAT) in India announced that chickpeas contain almost all essential amino acids except for methionine, so that the protein quality of chickpeas is superior to that of regular white beans.

In addition, chickpeas have a better texture than white beans, and can improve the sensory index of tempeh. Chickpeas are easier to use as a food ingredient because they have less fishy smell than white beans.

In step S202, the first mixture is soaked in water for 12 hours, the skin is removed, boiled for 30 minutes, and dried at 28 degrees Celsius to prepare a dried first mixture.

According to an embodiment, step S202 may be performed after pretreatment for removing defective beans is performed by washing the first mixture thoroughly with flowing water.

If the first mixture is soaked in water for 12 hours, the skin can be easily removed.

A dried first mixture can be prepared by boiling the peeled first mixture in boiling water for 30 minutes and drying and cooling at 28 degrees Celsius.

In step S203, a second mixture is prepared by mixing the dried first mixture, rhizopus oligosporus, brewed vinegar, nutritional yeast, and tapioca starch at a weight ratio of 100:1:3:1:2.

Rhizopus oligosporus corresponds to a fungus used for tempeh fermentation.

The most important microorganism for tempeh fermentation is the Rhizopus genus, and species such as Rhizopus oligosporus, Rhizopus stolonifer, Rhizopus oryzae, and Rhizopus arrhizus help in tempeh fermentation and are used as molds for tempeh production.

Among them, the optimum mold for tempeh fermentation is known as rhizopus oligosporus. The characteristics of rhizopus oligosporus are as follows.

(1) It grows rapidly in the temperature range of 30-42 ° C, mycelial growth can be seen with the naked eye after 12 hours, and complete fermentation is reached after 18-20 hours. Most fungi do not grow well at high temperatures, but only rhizopus oligosporus grows well.

(2) It cannot ferment sucrose.

(3) After 48 to 72 hours of fermentation, it has high proteolytic power, and free ammonia is generated, which kills rhizopus oligosporus bacteria.

(4) It has high lipolytic power.

(5) Produce strong antioxidants.

(6) Produces typical tempeh with a distinctive aroma.

(7) It grows well on wheat and other starchy grains, but does not produce organic acids that give rise to sour products.

Brewed vinegar refers to a product obtained by acetic acid fermentation using alcohol denatured by rice, barley or other grains, sake lees or fruits as a raw material, and synthetic acetic acid is not used or added. In addition, when the name of raw materials such as apple cider vinegar is indicated on the product, use 40 g or more per 1 liter of brewed vinegar for grains or sake lees as the main ingredient, and 300 g or more of fruit juice per 1 liter of brewed vinegar for fruit as raw material. In fermentation, a slightly different pretreatment is performed depending on the type of raw material. In general, starchy raw materials such as cereals are saccharified by Nuruk bacteria, malt, amylase, etc., followed by alcohol fermentation by yeast, followed by acetic acid fermentation. Fruits and molasses undergo alcohol fermentation and acetic acid fermentation, and alcohol-containing ingredients such as alcoholic beverages undergo only acetic acid fermentation.

Brewed vinegar is added to control acidity during the process of heating soybeans in the primary fermentation of step S205, which will be described later.

Since rhizopus oligosporus is well sporulated when it is slightly acidic (pH 4.5), brewing vinegar is mixed to adjust the optimal acidity for mycelial growth of rhizopus oligosporus.

The acidity of brewed vinegar is approximately between pH 2 and 3, and if brewed vinegar is added at 0.9% by weight, the acidity of the entire mixture can be adjusted to pH 4.5, which is optimal for sporulation of rhizopus oligosporus.

Nutritional yeast is a lemon-like microorganism and is a yeast used in beer production. Nutritional yeast is also called brewer's yeast. American nutritionist Adel Davis said, “Nutritional yeast is an excellent food containing many nutrients, and it is the perfect food to solve the nutritional problems that will lead the third generation after milk and honey.”

Yeast is a microorganism that has been used by humans in food for about 5,000 years. Yeast is a eukaryotic organism belonging to the fungus family and is a very small microorganism invisible to the naked eye. Yeast decomposes sugar to produce alcohol and carbon dioxide, which is used in the production of alcoholic beverages. The functionalities of yeast foods include improving nutritional imbalance, nutrient source, promoting and maintaining health, and metabolic function. Edible yeast includes brewer's yeast, baker's yeast, milk yeast, and the like, and brewer's yeast is often referred to as nutritional yeast. Nutritional yeast is widely used as a material for health foods.

Nutritional yeast is about 50% high-quality protein, and about 6-10% is inorganic. The cell wall, which accounts for about 20% of nutritional yeast, is made of dietary fiber with high intestinal availability. Natural vitamin B products are rich in B vitamins, mainly extracted from nutritional yeast or using nutritional yeast as a carrier. In general, yeast contains high-quality protein and 8 kinds of amino acids, and is rich in minerals and vitamins, especially B vitamins. In addition, it contains a lot of nucleic acids and polysaccharides, so it is used as an appetite enhancer, promoting digestion and intestinal function.

The benefits of nutritional yeast (based on 1 tablespoon of nutritional yeast) are as follows:

-Vitamin B1 (thiamine) 180% of the daily recommended amount: Helps with nerve function, digestion, relieves fatigue

-Vitamin B2 (riboflavin) 160% of the daily recommended amount: Helps skin and eye nervous system health

-Vitamin B3 (Niacin) 70% of the daily recommended amount: LDL cholesterol reduction, HDL cholesterol increase

-Vitamin B6 (pyridoxine) 140% of the recommended daily amount: helps metabolism, helps sleep by generating melatonin

-40% of the recommended daily amount of folic acid: Helps improve metabolism, cardiovascular/brain function

-40% of the recommended daily value of vitamin B12: B12 is rarely found in vegetarian foods

- 3 g of protein

- 1 g of fiber

The reason for adding nutritional yeast is to supplement it from a nutritional point of view to strengthen vitamin B, a representative nutrient that can be lacking in vegan diets.

Tapioca starch is an edible starch obtained from the root of the tropical crop cassava. It is starch obtained by washing, peeling, grinding, and bereaving cassava rhizomes, purifying whole milk powder, and drying it in the sun or in warm air. It is used as a raw material for tapioca macaroni, snacks, starch syrup, glucose, and alcohol. Tapioca starch is a starch that has a low amylose ratio, is easy to gelatinize, and is difficult to age. It is also imported in pellet form and mixed with other feed to be used in livestock feed.

Tapioca starch is added to remove moisture during the first fermentation in step S205 and the second fermentation in step S206, which will be described later. If there is moisture during the fermentation process of tempeh, there is a concern that the tempeh will be spoiled because bacteria are formed. When tempeh rots and germs multiply, the taste and nutrition of tempeh deteriorates.

According to the conventional manufacturing method without the addition of tapioca starch, fermentation fails (ie, tempeh simply rots), or rhizopus oligosporus does not ferment properly, such as the occurrence of black rotted parts. Temperature and acidity are important in the fermentation of tempeh, but the process of drying the moisture is also important. If moisture is present, decay is likely to occur. To prevent this, tapioca starch can absorb moisture to prevent spoilage.

In step S204, the second mixture is sealed in a PP bag (polypropylene bag) in which perforations of 1 mm in diameter are spaced at 2 cm intervals.

Tempeh is not simply sealed in a sealed PP bag (polypropylene bag), but placed in a perforated PP bag (polypropylene bag) at regular intervals to supply oxygen during the fermentation process. If oxygen is not supplied, rhizopus oligosporus will die, stop fermentation of tempeh, and tempeh may simply decay.

In step S205, the sealed second mixture is primary fermented at 35 degrees Celsius for 28 hours.

It is known that rhizopus oligosporus grows optimally at a temperature between 30 and 35 degrees Celsius, with a minimum growth temperature of 12 degrees Celsius and a maximum growth temperature of 45 degrees Celsius. By performing the primary fermentation at 35 degrees Celsius higher than room temperature for the tempeh, it is possible to provide an optimal temperature for the fermenting tempeh so that sporulation of rhizopus oligosporus is optimal.

In step S206, tempeh is prepared by secondarily fermenting the firstly fermented second mixture at 25 degrees Celsius for 20 hours.

As the primary fermentation in step S205 proceeds, the temperature of the tempeh itself rises due to fermentation heat, so the secondary fermentation in step S206 must be lowered to 25 degrees Celsius so that the fermentation can proceed without killing rhizopus oligosporus. If the temperature is not lowered in the secondary fermentation, rhizopus oligosporus will die, stopping the fermentation of tempeh, and tempeh may simply deteriorate.

The method for producing the above-described tempeh will be described in more detail with examples.

[Example]

In the first process, the first mixture of 700 g of chickpeas and 300 g of white rice was washed under running water to remove bad beans, then soaked in water for 12 hours, removed from the skin, boiled for 30 minutes, and then dried and cooled at 28 degrees Celsius.

In the second process, a second mixture was prepared by mixing 10 g of rhizopus oligosporus, 30 g of brewed vinegar, 10 g of nutritional yeast, and 20 g of tapioca starch with respect to the dried first mixture.

In the third process, the second mixture was subdivided into 210 g each and sealed in a polypropylene bag having perforations of 1 mm in diameter at 2 cm intervals.

In the fourth process, primary fermentation was performed for 28 hours at 35 degrees Celsius with respect to the second mixture.

In the fifth process, tempeh was prepared by performing secondary fermentation on the second mixture at 25 degrees Celsius for 20 hours.

Comparative examples for the case of preparation without control of temperature, acidity, and moisture are as follows.

[Comparison example]

In the first step, 1000 g of ebony was washed thoroughly in running water to remove bad beans, soaked in water for 12 hours, removed the skin, boiled for 30 minutes, and then dried and cooled at room temperature (25 degrees Celsius).

In the second process, a second mixture was prepared by mixing 10 g of rhizopus oligosporus with respect to the dried first mixture.

In the third process, the second mixture was subdivided into 210 g each and sealed in a PP bag (polypropylene bag).

In the fourth process, tempeh was prepared by performing fermentation at room temperature (25 degrees Celsius) for 50 hours with respect to the second mixture.

[Experimental Example 1]

The nutritional component test of [Experimental Example 1] using the above-described examples and comparative examples is as follows.

Nutrient components were investigated for 100 g of tempeh prepared according to Examples and 100 g of tempeh prepared according to Comparative Examples, and the results are shown in [Table 1].

types of nutrients comparison example
Nutrient content per 100g embodiment
Nutrient content per 100g carbohydrate 7.6g 7.8g protein 19.8g 19.6g province 10.1g 8.4g vitamin B12 0.08 μg 0.55 μg linolenic acid 0mg 1,205mg polyphenols 145mg 310mg palmitic acid 1,693 mg 884mg

Since the tempeh of Example was made with chickpeas, it had more linolenic acid, 2.7 times more polyphenols, and less palmitic acid than the tempeh of Comparative Example.

Linoleic acid is one of the unsaturated fatty acids, and it is contained in vegetable oil as an essential fatty acid and must be obtained from plants because animals cannot synthesize it. Ingesting linolenic acid can give shine to hair and skin, and prevent skin disorders such as hair loss, eczema, and acne. In addition, linolenic acid is important for brain composition, so if you take linoleic acid steadily from fetus to 18 years old, it assists brain function.

Polyphenol is a type of phenolic compound found in plants, and it is known that plants make it to protect themselves from ultraviolet rays, active oxygen, and predators. Polyphenols are antioxidants that help the body's overall health, blood vessels, and skin.

Palmitic acid is a fatty acid belonging to medium chain fatty acids among carboxylic acids, and is widely distributed in animal and vegetable kingdoms as one of odorless white waxy solid fatty acids. According to the results of a study by the Spanish Institute for Research in Biomedicine, palmitic acid can increase the metastasis of cancer cells.

Compared to the tempeh of the comparative example, the tempeh of the embodiment is

1) Basic nutrients such as protein and carbohydrates are almost the same,

2) significantly lowered the fat content;

3) The contents of useful nutrients such as vitamin B12, linolenic acid, and polyphenols were improved,

4) The content of palmitic acid, which is a problem for some consumers when excessively contained, has been reduced.

[Experimental Example 2]

The preference evaluation experiment of [Experimental Example 2] using the above-described embodiment and comparative example is as follows.

The tempeh prepared according to the Example and the tempeh prepared according to the Comparative Example were provided to 20 adults and compared according to the sensory evaluation (SENSORY TEST) of general foods, and the results are shown in [Table 2].

It was designed with a paired comparison test and investigated with five items: color, aroma, taste, appearance, and overall preference. Tempeh was served by roasting over low heat, which is the most basic cooking method, for 5 minutes.

The following [Table 2] is the result of the sensory test (two-point preference test method) for flavor, and the parameter N = 20 of the experiment.

Parameter comparison example embodiment Color 8 (40%) 12 (60%) Odor 4 (20%) 16 (80%) Taste 5 (25%) 15 (75%) Appearance 10 (50%) 10 (50%) Overall palatability 6 (30%) 14 (70%)

Compared to the comparative example, the tempeh of the Example received better evaluations in color, odor, taste, appearance, and overall palatability, and received the same evaluation in appearance.

Combining [Experimental Example 1] and [Experimental Example 2], compared to the tempeh prepared according to the conventional manufacturing method, the tempeh prepared according to the embodiment of the present invention is superior in terms of nutritional value and flavor as a food. It can be seen that overall superior results were obtained.

3 shows an example of a tempeh prepared according to an embodiment of the present invention.

Referring to FIG. 3, it can be seen that the tempeh prepared according to the embodiment of the present invention is properly fermented and has no problem in appearance. After the tempeh in FIG. 3 is manufactured using a perforated PP bag according to an embodiment of the present invention, it is in a state of internal packaging again in a separate PP bag for storage.

Figure 4 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional general manufacturing methods.

Referring to FIG. 4, it can be seen that the fermentation of the tempeh as a control was not complete, the fermentation was stopped in the middle, and partial spoilage occurred.

4 shows that the temperature was improperly maintained during the manufacturing process, and as a result, fermentation was not performed properly and decayed.

Figure 5 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional general manufacturing methods.

Referring to FIG. 5, it can be seen that, as a control, tempeh was excessively fermented, resulting in expansion and loss of nutrients.

5 shows that water was not controlled because tapioca starch was not introduced during the manufacturing process, and fermentation was performed in a sealed PP bag without perforation.

Figure 6 shows an example of tempeh as a control that has not been spoiled or unfermented prepared according to conventional conventional manufacturing methods.

Referring to FIG. 6, it can be seen that the tempeh as a control group was less fermented, resulting in soft parts.

Figure 6 shows that during the manufacturing process, the temperature was not adjusted to fit the rhizopus bacteria and was improperly maintained, and fermentation was performed in a closed PP bag without perforation.

It will be clear to those skilled in the art that the present invention can be embodied in other forms without departing from the technical spirit and essential characteristics of the present invention. Accordingly, the above embodiments should be considered in all respects as illustrative rather than restrictive. The scope of the present invention should be determined by reasonable interpretation of the appended claims and all possible changes within the equivalent scope of the present invention.

Claims (2)

In the method for producing tempeh,
Preparing a first mixture by mixing chickpeas and soybeans in a weight ratio of 7:3;
Preparing a dried first mixture by soaking the first mixture in water for 12 hours, removing the skin, boiling it for 30 minutes, and then drying and cooling at 28 degrees Celsius;
Preparing a second mixture by mixing the dried first mixture, rhizopus oligosporus, brewed vinegar, nutritional yeast, and tapioca starch in a weight ratio of 100: 1: 3: 1: 2;
Sealing the second mixture in a polypropylene bag having perforations of 1 mm in diameter at intervals of 2 cm;
Primary fermentation of the sealed second mixture at 35 degrees Celsius for 28 hours;
Including the process of preparing tempeh by secondary fermentation of the firstly fermented second mixture at 25 degrees Celsius for 20 hours,
Characterized in that the nutritional yeast is mixed into the second mixture together with the first mixture before the first fermentation and the second fermentation,
method.
In tempeh,
Manufactured according to the method of claim 1,
Tempe.

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