NL2025561B1 - Self-contained fermentation unit for production of fermented foodstuffs, distributed fermentation system, and method for production of fermented foodstuffs - Google Patents

Self-contained fermentation unit for production of fermented foodstuffs, distributed fermentation system, and method for production of fermented foodstuffs Download PDF

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NL2025561B1
NL2025561B1 NL2025561A NL2025561A NL2025561B1 NL 2025561 B1 NL2025561 B1 NL 2025561B1 NL 2025561 A NL2025561 A NL 2025561A NL 2025561 A NL2025561 A NL 2025561A NL 2025561 B1 NL2025561 B1 NL 2025561B1
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fermentation
predetermined
humidity
temperature
air
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Jacob Peter Schouten Hendrik
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Schouten Europe B V
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M21/00—Bioreactors or fermenters specially adapted for specific uses
    • C12M21/16—Solid state fermenters, e.g. for koji production
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/42—Integrated assemblies, e.g. cassettes or cartridges
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/52—Mobile; Means for transporting the apparatus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
    • C12M41/14—Incubators; Climatic chambers
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/30—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration
    • C12M41/34—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration of gas

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Abstract

Movable self-contained fermentation unit for production of fermented foodstuffs, comprising a housing having a fermentation room in its interior which is accessible to persons, and an environmental conditioning system for controlling the environmental condition in the fermentation 5 room, the environmental conditioning system comprising a temperature sensor configured to measure an internal temperature of the fermentation room, and/or preferably an internal temperature of the fermented foodstuffs, a temperature control system configured to adjust the internal temperature based on the measured internal temperature, and/or preferably the internal temperature of the fermented foodstuffs, towards a predetermined fermentation temperature, a 10 humidity sensor configured to measure a humidity of air in the fermentation room, a humidity control system configured to adjust the humidity based on the measured humidity towards a predetermined fermentation humidity, an oxygen sensor configured to measure an oxygen level of the air in the fermentation room, and an oxygen level control system configured to adjust the oxygen level based on the measured oxygen level towards a predetermined fermentation oxygen 15 level. The present fermentation unit may allow for decentralized production of fermented foodstuffs, with centralized control of the process parameters.

Description

SELF-CONTAINED FERMENTATION UNIT FOR PRODUCTION OF FERMENTED FOODSTUFFS, DISTRIBUTED FERMENTATION SYSTEM, AND METHOD FOR
PRODUCTION OF FERMENTED FOODSTUFFS The present invention relates to a self-contained fermentation unit for production of fermented foodstuffs, in particular tempeh. Furthermore, the present invention relates to a distributed fermentation system and a method for production of fermented foodstuffs, in particular tempeh. Production of fermented foodstuffs, such as tempeh, has traditionally been performed on large scale, for instance in factories, and small scale, for instance at home by individuals or small factories. Tempeh is an example of a fermented foodstuff being produced on these large and small scales. The production of tempeh generally entails softening a base foodstuff, such as soybeans, which are softened by soaking, dehulling, and (partially) cooking, in any preferred order. The softened base foodstuff is then inoculated with a starter culture and fermented, wherein the starter culture may be a fungus spore, in particular Rhizopus spp., and more in particular Rhizopus oligosporus and/or Rhizopus oryzae. The inoculated base foodstuff is usually shaped before fermenting, or at the early stages of fermentation, for instance by means of packing the inoculated base foodstuff, e.g. in a (preferably perforated) bag, container, and/or casing. These shapes include, but are not limited to, flat layer shapes, cylindrical shapes, block shapes, or the like. The softened and inoculated foodstuff is then left to ferment for a predetermined period of time, such as 24 to 72 hours, and the starter culture is allowed to form mycelium. The myceliom of the starter culture binds the foodstuff together to form a solid mass. After sufficient fermentation and mycelium growth, the fermented foodstuff is harvested as a staple product, and ready for further processing or consumption. Further processing may include cutting the fermented foodstuff to a desired shape, baking, drying, cooking, frying, marinating, grilling, mincing, shredding, steaming or the like. The base foodstuff may include beans, such as soybeans, mung beans, lentil, fava beans, peteh beans, other legumes, or combinations thereof. The base foodstuff may alternatively or additionally contain grains, seeds, herbs, spices, aromas, vegetables or the like.
Fermented foodstuffs are used worldwide as staple sources of protein, especially tempeh which originated in Indonesia and is nowadays produced and consumed globally. Due to the decent shelf- life, depending partially on post-processing of the tempeh, high protein content, abundance of legumes worldwide, and relatively low environmental impact, such fermented foodstuffs will become increasingly important in the global food supply. In particular, since it is increasingly accepted globally that traditional sources of protein, formed mainly by livestock, is a great burden on the environment and environmental resources.
A problem of mass-production of fermented foodstuffs, among other problems, is the large investment required to build and maintain fermentation factories.
This is especially problematic for smaller economies, which contradictorily may benefit the most from affordable high-protein staple foods.
A further problem is transportation time and cost.
Freshly harvested base foodstuff must firstly be transported to a production plant, and subsequently distributed amongst retailers and/or consumers after production.
The time required for transportation reduces the freshness of the base foodstuff before fermentation, and the effective shelf-life for the retailer and/or consumer.
In addition, the costs associated with transportation from the harvester of the base foodstuff to the factory, and subsequent distribution amongst customers are relatively high as compared to the unit price of the fermented foodstuff.
A problem of small scale production of fermented foodstuffs, among other problems, is the inconsistency in quality of the produced fermented foodstuffs.
The quality of the final product is dependent on many (environmental) factors, such as temperature, humidity, exposure to (sun)light, oxygen levels, duration of fermentation and growth of mycelium, pH-level, processing of the foodstuff after fermentation, and so on.
In addition, in small scale production (e.g. non-professional home-based production) hygiene of the final product is not always up to retail standards.
All of the aforementioned factors result in an inconsistent product in terms of hygiene, flavor, consistency, production volume, shelf-life, and the like.
The present invention aims to solve one or more of the aforementioned problems of the prior art by providing a, preferably movable, self-contained fermentation unit for production of fermented foodstuffs, in particular tempeh, comprising a housing having a fermentation room in the interior thereof which is accessible to persons, and an environmental conditioning system for controlling the environmental condition in the fermentation room, preferably wherein the environmental conditioning system comprises at least one of: - a temperature sensor configured to measure an internal temperature of the fermentation room, and/or preferably an internal temperature of the fermented foodstuffs, and a temperature control system configured to adjust the internal temperature of the fermentation room based on the measured internal temperature of the fermentation room, and/or preferably the internal temperature of the fermented foodstuffs, towards a predetermined fermentation temperature value, - a homidity sensor configured to measure a humidity of air in the fermentation room and a humidity control system configured to adjust the humidity of the air in the fermentation room based on the measured humidity towards a predetermined fermentation humidity, and - an oxygen sensor configured to measure an oxygen level of the air in the fermentation room and an oxygen level control system configured to adjust the oxygen level of the air in the fermentation room based on the measured oxygen level towards a predetermined fermentation oxygen level. As compared to large scale production according to the prior art, the movable self-contained fermentation unit according to the invention allows for decentralized production of fermented foodstuffs with limited investment costs. Accordingly, the harvested base foodstuff does not need time-consuming and expensive transportation to large factories, whilst maintaining the high standards and guaranteed quality of the product by means of the environmental conditioning system. Further, the subsequent distribution to retailers and/or customers may take place in the vicinity of the movable self-contained fermentation unit. The fermentation unit may for instance be placed near a plantation of the base foodstuff, such as a soybean farm, which base foodstuff may then be locally fermented in the fermentation unit according to high uniform quality and hygiene standards. The costs of a movable self-contained fermentation unit are substantially lower than construction of a large scale production facility, such as a factory. Accordingly, the fermentation unit may for instance be bought collectively by a smaller community and utilized on the basis of demand of a fermented foodstuff in said community and/or the availability of the base foodstuff, and the like. In case of higher production than consumption in said community, the fermented foodstuff may be distributed to neighboring communities.
As compared to small scale production according to the prior art, the movable self-contained fermentation unit allows for high quality, uniformity and hygiene levels for the fermented foodstuff produced therewith, as the environmental conditioning system maintains a predetermined fermentation environment in the fermentation room of the fermentation unit. Furthermore, the fermentation unit is preferably configured for relatively large production batches as compared to said small scale production. The shelf-life of the fermented foodstuffs produced with the fermentation unit may be estimated more accurately as compared to small scale (e.g. home/non- professional) production. In particular, as the temperature, humidity, and/or oxygen levels are preferably controlled by the environmental conditioning system, the fermentation process is predictable regardless of the environmental conditions outside the fermentation unit.
Accordingly, the fermentation unit provides a predictable uniform fermentation result regardless of the atmospheric conditions at the location of the fermentation unit. For instance, both in hot climates, such as in India, as well as colder climates, such as in the Netherlands, the fermented foodstuff produced with the fermentation unit will be the same, e.g. in terms of flavor, hygiene, amount of mycelium growth, density of the foodstuff, et cetera.
The fermentation unit is preferably movable, such that it may easily be (re)located. Movable may be construed as the housing being configured for transport in assembled state. Preferably, the housing and the fermentation room are both configured for transport in assembled state together. More preferably, the housing, fermentation room and environmental conditioning system are all configured for transport in assembled state together.
According to an embodiment of the fermentation unit, it is configured to shield the interior of the fermentation room from external light sources, such as sunlight. Mycelium growth may be inhibited by direct (sun)light, such that it is favorable to shield the interior of the fermentation room from (sun)light. For instance, the housing may be constructed without windows, or with blinding units if windows or other openings are present. For instance, the fermentation room may be constructed without windows, or with blinding units. The fermentation room preferably comprises a door so as to be accessible to persons. Hence, said door is preferably configured to shield the interior of the fermentation room from (sun)light, when said door is closed.
According to another embodiment of the fermentation unit, the temperature sensor is further configured to measure an internal temperature of the fermented foodstuffs, and wherein the temperature control system is configured to adjust the (internal) temperature of the fermentation room based on the measured internal temperature of the fermented foodstuffs, and/or the internal temperature of the fermentation room, towards a predetermined fermentation temperature value.
The temperature sensor may include at least one sensor configured to measure the internal (core) temperature of the fermenting foodstuff. Such sensor may for instance include a probe, a thermal camera, or the like. Accordingly, the temperature sensor may comprise at least one sensor configured to measure the internal temperature of the fermentation room, and at least one additional sensor to measure the internal temperature of the fermented foodstuffs. Alternatively, the temperature sensor may comprise one or more sensors which may be configured to measure both the internal temperature of the fermentation room and the internal temperature of the fermented foodstuffs.
According to another embodiment of the fermentation unit, the housing is a transportable container, and preferably an intermodal shipping container. Preferably, the intermodal shipping container is at least one of a twenty-feet (approximately 6.1 meters) intermodal shipping container,
a ten-feet (approximately 3.05 meters) intermodal shipping container, and a forty-feet (approximately 12.2 meters) intermodal shipping container.
As mentioned above, the fermentation unit is movable, in particular in assembled state of the housing, fermentation room, and/or environmental conditioning system.
Accordingly, housing the fermentation room in an intermodal 5 shipping container is advantageous for transport.
An intermodal shipping container is straightforwardly transported by vehicles such as trucks, boats, airplanes, trains, and the like, without special requirements as to the mounting of the fermentation unit on such vehicles.
It has been found that a ten-feet intermodal shipping container is suitable in terms of fermented foodstuff production volume and ease of transport.
Intermodal shipping containers are widely available, such that these may easily be converted to a fermentation unit.
According to another embodiment of the fermentation unit, the humidity control system comprises a humidifier configured increase the humidity of air in the fermentation room.
It may be favorable to increase the humidity of the air in the fermentation room for the fermentation and/or mycelium growth.
Accordingly, a humidifier may aid in keeping the humidity relatively high.
The humidifier may for instance be configured to produce water vapor which is ejected into the air in the fermentation room.
Any humidifier known to the skilled person may be utilized.
According to another embodiment of the fermentation unit, the humidity control system comprises a dehumidifier configured to decrease the humidity of air in the fermentation room.
In very hot and humid climates it may be favorable to decrease the humidity of air in the fermentation room.
Accordingly, the dehumidifier may be utilized to that effect.
Any dehumidifier known to the skilled person may be utilized, such as a condensate dehumidifier and/or a desiccant dehumidifier.
According to another embodiment of the fermentation unit, the environmental conditioning system further comprises ventilation means configured to control the inflow and outflow of air to and from the fermentation room.
The ventilation means may comprise an opening in the fermentation room and/or housing.
Preferably, the ventilation means are controllable by means of, for instance, a valve or the like.
The ventilation means may further comprise air moving means, such as fans, bellows, and/or electrostatic fluid accelerators.
The ventilation means may for instance constitute an air conditioning unit.
Preferably, the ventilation means constitute at least part of the oxygen level control system, by regulating the inflow and outflow of air to and from the fermentation room.
Preferably, the ventilation means constitute at least part of the humidity control system, by regulating the inflow and outflow of air to and from the fermentation room and/or by comprising a condensate dehumidifier, for instance embodied by an air conditioning unit. Preferably, the ventilation means constitute at least part of the temperature control system, by regulating the inflow and outflow of air to and from the fermentation room and/or by heating and/or cooling elements in the ventilation means, for instance embodied by an air conditioning unit. An air conditioning unit may for instance be a Heating, Ventilation, and Air Conditioning (HVAC) unit. By combining, at least partially, the oxygen level control system, the humidity control system, and/or the temperature control system with the ventilation means, a compact environmental conditioning system may be obtained.
According to another embodiment of the fermentation unit, the ventilation means further comprise air disinfection means configured to disinfect air flowing through said ventilation means. Preferably, the disinfection means comprise at least one of an ultraviolet (UV) light transmitter and an air filter. Preferably, the air filter is a High-Efficiency Particulate Air (HEPA) filter. During production of a fermented foodstuff, it is preferred if the growth of bacteria and microorganisms is {5 mitigated in order to maintain the quality and hygiene of the foodstuff. Accordingly, any outside air flowing into the fermentation room may need to be disinfected. It has been shown that UV light transmitters and/or air filters may effectively remove unwanted contaminants from air flowing into the fermentation room. For instance, a HEPA filter, according to European Standards removes at least 99.95% of particles whose diameter is equal to 0.3 pm, with the filtration efficiency increasing for particle diameters both less than and greater than 0.3 um.
According to another embodiment of the fermentation unit, the environmental conditioning system further comprises air circulation means configured to circulate the air within the fermentation room. Preferably, the ventilation means constitute at least part of the air circulation means.
Preferably, the air circulation means comprise at least one of a fan, a bellow and an electrostatic fluid accelerator. Generally, the ventilation means will provide airflow within the fermentation room. However, it may be favorable to circulate the air throughout the fermentation room to a greater extent in order to maintain a uniform air temperature in the fermentation room. Hence, (additional) circulation means may be provided in the fermentation room.
According to another embodiment of the fermentation unit, it further comprises at least one Global Navigation Satellite System (GNSS) receiver, such as a Global Positioning System (GPS) receiver, in order to determine the location, velocity, acceleration, and/or orientation of the fermentation unit. Preferably, a GNSS antenna is provided on the exterior of the housing. The GNSS receiver may be used to track the location of the fermentation unit during transport. The GNSS receiver may also be used to provide an overview of production capacity of fermentation units in a certain area, by counting the number of fermentation units present in said certain area. By providing multiple GNSS receivers, the orientation of the fermentation unit may be determined. The orientation of the fermentation unit may have an effect on the amount of sunlight exposure, and therefore heating, of the fermentation unit. As mentioned below, the fermentation unit may also comprise solar panels (e.g. photovoltaic cells), which may be pointed towards the sun when the orientation of the fermentation unit is known, so as to improve the efficiency of the solar panels. According to another embodiment of the fermentation unit, it further comprises at least one solar panel, e.g. photo-voltaic cell, configured to provide the fermentation unit with power, preferably electrical power. Preferably, the fermentation unit further comprises at least one battery configured to be charged by the at least one photo-voltaic cell and provide the fermentation unit with power. Providing solar panels which generate power for the fermentation unit increases the employability of the unit. For instance, the fermentation unit may be deployed in remote locations without established power utilities, as the sun can provide the required power for the fermentation unit.
Preferably, batteries save excess power obtained from the solar panels in order to utilize the excess power during nighttime. Alternatively or additionally, the fermentation unit may comprise a thermal solar collector for heating and/or powering the fermentation unit.
According to another embodiment of the fermentation unit, it further comprises a refrigeration room separate from the fermentation room configured to cool foodstuffs, wherein the refrigeration room comprises an environmental conditioning system arranged to set a refrigeration room temperature lower than the predetermined fermentation temperature value. After production of the fermented foodstuffs, these may be stored for significantly longer if refrigerated properly. Therefore, the refrigeration room may be provided to store the produced fermented foodstuffs, such as tempeh. In a preferred embodiment, the fermentation room and refrigeration room are provided in two individual ten-feet (approximately 3.05 meters) intermodal shipping containers. The refrigeration room may alternatively or additionally be configured to freeze foodstuffs, e.g. at a temperature of -18 °C.
According to another embodiment of the fermentation unit, the fermentation room further comprises a camera configured to record and/or output imagery of the interior of the fermentation room. Preferably, the fermentation unit further comprises a display on the exterior of the fermentation room and/or the housing, the display being configured to display the imagery of the interior of the fermentation room. Accordingly, the progress of the production of the fermented {foodstuff may be monitored without opening the fermentation room. A camera also creates the possibility to monitor the production process [rom a distance, by means of wired or wirelessly streaming the imagery from the interior of the fermentation room to a location at said distance. Preferably, the fermentation room further comprises a light source which may be turned on during monitoring by means of the camera. Preferably, said light source is an LED light source. More preferably, said LED light source emits red light so as to have minimal effect on the fermenting foodstuff. Alternatively or additionally, an infrared camera may be provided in the fermentation room. According to another embodiment of the fermentation unit, it further comprises an input interface configured to allow a user to set at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value. The predetermined values may be altered by the user, for instance in case the fermentation unit has not yet been programmed with the correct values, or for instance when a connection with a remote control unit is lost. In addition, different types of base foodstuffs used to produce the fermented foodstuffs may require different predetermined values. For instance, the predetermined values for soybeans as a base foodstuff may differ from the predetermined values for fava beans or peteh beans. Further, the predetermined values may differ depending on additives in the base foodstuff. For example, soybeans with seeds as base foodstuff may require different predetermined values as compared to soybeans with grains or vegetables.
According to another embodiment of the fermentation unit, the predetermined fermentation oxygen level value lies in the range of 0% to 22% oxygen, in particular 5% to 20% oxygen, and more in particular about 20% oxygen. The oxygen level is preferably high enough for the mycelium of the starter culture to grow, but low enough so that other microorganisms and bacteria do not thrive. It is noted that oxygen levels in the fermentation room may differ throughout the fermentation process, as oxygen is used up by the starter culture and/or fermentation process, such that oxygen may need to be replenished throughout the process, e.g. by means of the oxygen level control system.
According to another embodiment of the fermentation unit, the predetermined fermentation temperature value lies in the range of 20 °C to 37 °C, in particular 25 °C to 37 °C, and more in particular about 33 °C. For instance, fungi (e.g. Rhizopus spp.) used in the production of tempeh as a fermented foodstuff tends to thrive between 25 °C and 37 °C, and specifically at 33 °C. It is therefore favorable to keep the temperature within these ranges, e.g. by making use of the temperature control system.
According to another embodiment of the fermentation unit, the predetermined fermentation humidity value lies in the range of 20% to 85% relative humidity, in particular 65% to 85% relative humidity. For instance, fungi (e.g. Rhizopus spp.) used in the production of tempeh as a fermented foodstuff tend to thrive at higher relative humidity values. It was found that for the production of tempeh it is favorable to have a relative humidity in the fermentation room of about 65 to 85%.
According to another embodiment of the fermentation unit, the fermentation room further comprises fermentation racks for vertically stacking the foodstuffs. These shelves of the racks may comprise slits such that the air in the fermentation room may easily reach the foodstuffs fermenting therein. Such slits are favorable in terms of temperature regulation, as well as contact with oxygen and humidity. According to another embodiment of the fermentation unit, it further comprises a communication system coupled to the environmental conditioning system and configured to receive at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value. As the fermentation units may be placed in remote locations, where constant monitoring by personnel may not be feasible, it is favorable to be able to remotely regulate the internal environment of the fermentation room. Hence, by providing the communication system, the fermentation unit may be controlled from a distance.
According to another embodiment of the fermentation unit, the environmental conditioning system is further configured to set at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value in response to receiving the at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value by means of the communication system. Accordingly, the predetermined values may be changed remotely, for instance to change the properties of the fermented foodstuff. According to another embodiment of the fermentation unit, the communication system is further configured to transmit at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, the predetermined fermentation oxygen level value, the measured internal temperature of the fermentation room, the measured humidity of air in the fermentation room, the measured oxygen level of the air in the fermentation room, the imagery of the interior of the fermentation room, and the location, velocity, acceleration, and/or orientation of the fermentation unit. This allows the fermentation unit to also be monitored constantly from a remote location, i.e. from a distance. Accordingly it becomes possible to monitor and regulate the environment in the fermentation room in order to produce a fermented foodstuff with high quality standards. If a light source is provided in the fermentation room, said light source may also be controllable from a distance. The communication system may be connected to a display which may be observed by personnel at the fermentation unit. Such display may for instance be used to give instructions to said personnel. The communication system may also be configured to transmit further status information relating to the fermentation unit, such as battery charge, solar power generation figures, whether or not the fermentation unit is in operation, whether a door is opened or closed, the weight of a foodstuff on a rack measured by a scale, the time remaining for completion of a batch of fermented foodstuff, et cetera.
According to another embodiment of the fermentation unit, the communication system is a wireless communication system. Preferably, the wireless communication system is configured to communicate by means of at least one of a cellular network, a municipal wireless network, radio, hotspot, Wi-Fi, and satellite network. Wireless communication is for instance preferred in remote locations, wherein it may not be viable to provide a wired network due to the long distances and high costs. The wireless communication system may make use of available cellular networks, or may communicate by means of a radio, which may be configured for a satellite network or the like. According to a second aspect of the present invention, a distributed fermentation system is provided, which system comprises at least one fermentation room, preferably a plurality of fermentation rooms, preferably by comprising at least one or a plurality of fermentation units according to any of the above embodiments, and a control unit, wherein the control unit transmits conditioning information to the communication system of at least one or preferably each of the plurality of fermentation units, the conditioning information comprising at least one of the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value. With the distributed fermentation system, large scale decentralized production of fermented foodstuff is achievable, without the cost and time consumption of transport required for large scale production according to the prior art (as mentioned above). In addition, shelf-life of the produced fermented foodstuffs is improved due to the reduced shipping time required. Furthermore, even though the fermentation rooms, or preferably fermentation units, of the distributed fermentation system may not be in each others vicinity, the produced fermented foodstuff will be highly uniform as the process parameters, i.e. the predetermined values (e.g. temperature, humidity, oxygen level), of each of the plurality of fermentation rooms are kept at the same values. Therefore, fermented foodstuff may be produced in bulk, i.e. on large scale, at different locations whilst offering the uniformity and homogeneousness of a fermented foodstuff produced in a traditional factory or the like. Accordingly, decentralized production of fermented foodstuff is achieved, with centralized control in order to obtain a uniform product.
According to an embodiment of the distributed fermentation system, the control unit is further configured to receive state information from the respective communication systems of at least one or prerably each of the plurality of fermentation units, the state information comprising at least one of the internal temperature of the fermentation room, the humidity of air in the fermentation room, the oxygen level of the air in the fermentation room, the imagery of the interior of the fermentation IO room, and the location, velocity, acceleration, and/or orientation of the fermentation unit. Accordingly, the network of fermentation units provided by the distributed fermentation system may be controlled from one control unit. Naturally, a plurality of distributed fermentation systems may be deployed in conjunction for very large scale production of fermented foodstuff, with a relatively low number of control units. Accordingly, the amount of personnel needed for operation of alarge network of fermentation units is relatively small.
According to a third aspect of the present invention, a method for production of fermented foodstuffs, in particular tempeh, is provided, which method comprises the steps of: - providing a fermentation unit as described above, - introducing a foodstuff, - adjusting the internal temperature of the fermentation room, the humidity of air in the fermentation room, and the oxygen level of the air in the fermentation room towards the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value, respectively, and - fermenting the foodstuff at the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value for a predetermined time period.
According to an embodiment of the method, the step of providing a fermentation unit comprises providing a plurality of fermentation units. Preferably, the respective predetermined fermentation temperature values, predetermined fermentation humidity values, and predetermined fermentation oxygen level values of the plurality of fermentation units are centrally controlled and/or monitored. According to another embodiment of the method, the predetermined time period lies in the range of 20 to 72 hours, in particular 24 to 48 hours, more in particular 36 to 48 hours, and even more in particular about 48 hours. The fermentation unit(s) may be configured to automatically shut down after completion of the predetermined time period. Preferably, the internal temperature of the fermentation room is lowered following completing of the predetermined time period. According to another embodiment of the method, it further comprises the step of: - after fermenting the foodstuff, adding the fermented foodstuff and a flavoring liquid to a holder, such that the fermented foodstuff is flavored by said flavoring liquid.
By adding a flavoring liquid, such as bouillon, e.g. water with salt or other flavoring, and/or milk to the holder (such as packing material) of the fermented foodstuff, such as tempeh, the fermented foodstuff absorbs the flavoring liquid so as to improve and/or alter the flavor thereof. Accordingly, the flavoring may take place simultaneously with packing and/or transport of the fermented foodstuff in order to save production time. Preferably. the flavoring liquid is added to the holder (e.g. packing material) before vacuum packaging the fermented foodstuff, such that the flavoring liquid will be absorbed by the fermented foodstuff. For instance, the amount of flavoring liquid may amount to 0 — 30 wt% of the foodstuff.
Preferably, the method further comprises at least one of the steps of: - providing a same type of foodstuff for each of the plurality of fermentation units; - providing a sieve and a dehuller for respectively sieving and dehulling the foodstuff before the step of introducing the foodstuff, preferably wherein a same type of sieve and a same type of dehuller is provided for each of the plurality of fermentation units; - rinsing, soaking, and/or cooking the foodstuff before the step of introducing the foodstuff, preferably wherein the conditions during the rinsing, soaking, and/or cooking of the foodstuff are the same for each of the plurality of fermentation units; - drying and/or cooling of the foodstuff, preferably wherein the conditions during the drying and/or cooling are the same for each of the plurality of fermentation units; - packaging the foodstuff before the step of introducing the foodstuff, preferably wherein the conditions during the packaging are the same for each of the plurality of fermentation units, for instance wherein a same type of packaging material is provided for each of the plurality of fermentation units; - providing a starter culture with the foodstuff before the step of fermenting the foodstuff, preferably wherein a same type of starter culture is provided for each of the plurality of fermentation units; - cutting, packaging, vacuum sealing, pasteurizing, and/or storing the fermented foodstuff after the step of fermenting the foodstuff, preferably wherein the conditions during the cutting, packaging, vacuum sealing, pasteurizing, and/or storing are the same for each of the plurality of fermentation units; and - marinating the fermented foodstuff by means of a flavoring liquid, preferably wherein the conditions during the marinating are the same for each of the plurality of fermentation units, and preferably wherein a type of flavoring liquid is the same for each of the plurality of fermentation units. Preferably, the aforementioned conditions may include, but are not limited to, temperature, method of performing an action, such as cutting, humidity, time duration of the action, oxygen level, type of material used, such as type of packing material used, tools used for performing the action, and any other type of environmental factor which may have an effect on the fermented foodstuff, e.g. in terms of flavor, consistency, level of fermentation, hygiene, and the like. Preferably, a personnel controlling the method for production of fermented foodstuffs, in particular tempeh, is trained such that the same production conditions apply to each of the plurality of fermentation units. In particular, the personnel is trained by means of recorded training material, such as written training material, video training material, audio training material. Alternatively or additionally, the personnel may be trained by live instractions by an instructor, e.g. by means of a live video feed, a telephone conversation, and/or in person. The present invention will hereafter be elucidated further by means of the attached drawings, wherein: - Figure 1 shows a plan view of the fermentation unit; - Figure 2 shows a cross-sectional side view of the fermentation unit and a detail view thereof: - Figure 3 shows a front view of the fermentation unit; - Figure 4 shows a cross-sectional view of the door of the fermentation unit, and a detail view thereof; - Figure 5 shows a process flow diagram for the production process of tempeh, a type of fermented foodstuff; and - Figure 6 shows a diagram of a distributed fermentation system. Figures 1 — 4 show different view of the movable self-contained fermentation unit 1. The exterior of the fermentation unit 1 comprises a housing 2, which may be an intermodal shipping container
2. The container 2 comprises at least one room 3, being a fermentation room 3. The room 3 comprises evaporation units 4 for cooling and/or heating purposes. The room further comprises a condensing unit 4b. The room 3 comprises at least one access door 6. Accordingly the fermentation room 3 is accessible to persons though the door 6. Naturally, the fermentation room 3 is dimensioned such that a person may enter this room 3. The door 6 through which access to the fermentation room 3 is possible is preferably disposed in a wall of the fermentation room 3, and/or the housing 2.
The housing 2 may additionally comprise a refrigeration room (not shown), which is configured to hold fermented foodstuffs, which may have been produced with the fermentation unit 1. An insulating door ensures that the refrigeration room may be kept at a predetermined cooling temperature. The walls of the refrigeration room are also insulated to that effect. Evaporation units IO in the refrigeration room are configured to cool the refrigeration room. The fermentation room 3 comprises a plurality of racks 30 wherein the base foodstuff may be stacked for fermentation. These racks 30 preferably have a height approaching the height of the fermentation room 3 so as to provide ample room for fermentation of the foodstuff. As the fermentation room 3 is to be kept at a predetermined temperature, such as 33 °C, throughout its interior, it further comprises fans 31. The fans 31 blow the air through the fermentation room 3 in order to maintain the predetermined temperature throughout the fermentation room 3. In order to determine for instance the temperature, humidity, and oxygen levels of the fermentation room 3, sensors 32 are provided to measure these values. Accordingly, a temperature sensor 32a, a humidity sensor 32b, and an oxygen sensor 32c may be provided. Additionally a foodstuff temperature sensor 32d may be provided, which is configured to measure the internal temperature of the foodstuff on the racks 30. For reasons of hygiene the air coming into the fermentation room 3 from outside the fermentation unit | may be disinfected with UV light provided by a UV light transmitter 33, which comprises an inlet for fresh air, Persons may access the fermentation room 3 through a door 6, which comprises gaskets 60 to ensure a stable environment in the fermentation room 3, i.e. an environment which is not affected by the environment outside of the fermentation unit 1. The interior of the fermentation room 3 may also be monitored by means of a camera 8 located within the fermentation room 3. The fermentation room 3 may further comprise a humidifier 40 to increase the humidity. Also, an air outlet 34 may be provided, configured to let air out of the fermentation room 3. On the exterior of the fermentation unit 1, on the exterior of the housing 2, one or more control panels 7 may be provided. For instance, one control panel 7 may be provided for the fermentation room 3, and a further control panel 7 may be provided for the optional refrigeration room. The control panel 7 is preferably placed on the exterior of a wall 21 of the housing 2 and/or a wall of the fermentation room 3 and/or a wall of the optional refrigeration room. The exterior of the fermentation unit I may also comprise a camera 8b to monitor the surroundings of of the unit 1. A GNSS receiver, such as a GPS receiver, may be integrated in the control panel 7. For purposes of hygiene, crevices and corners in the fermentation unit 1 are preferably rounded.
This eases the cleaning process and mitigates retention of dirt, microorganisms, and bacteria, which generally occur in difficult to reach crevices and the like. The detail view in Figure 2 clearly shows the connection between the wall 21 and the floor 20 of the housing 2/fermentation room 3. The point of connection of the wall and 21 and floor 20 at the interior side of the fermentation room 3 is provided with a rounding element 22, which may for instance be a metal plate, plastic, or the like. The housing 2 further comprises a roof 23, which may be provided with solar panels 5 (not drawn). Figure 5 shows the process 100 of producing tempeh 200, which is a fermented foodstuff. The process 100 starts with providing a raw material 201, such as soybeans, which is sieved 101 to filter out dirt, stones, odd objects, et cetera 202. The raw material 201, such as soybeans, is subsequently dehulled 102, and the hulls 203 are discarded or used in another process. After dehulling 102 the raw material 201 may be rinsed 114, for which water 204 is used. The rinsing water 211 may thereafter be disposed of, or reused. Hereafter water 210 is added to soak 103 the raw material 201, which produces soaking water 205, which is discarded or reused. The soaking 103 is followed by a cooking process 104, which again requires water 206 to be added. The cooking process 104 produces cooking water 207, which is again discarded or reused. After cooking 104 the material 201 is dried and cooled 105. The material 201 has then finished preprocessing 101 — 105.
Still referring to Figure 5, after preprocessing 101 — 105, the material 201 is inoculated with a starter culture 208, such as Rhizopus spp., and the material 201 is mixed 106, subsequently packed 107, and finally fermented 108. After fermenting 108 the edible final product, tempeh 200, is obtained.
Figure 5 shows that the tempeh 200 may be processed 109 — 113 further. First the tempeh 200 is cooled 109 to increase shelf-life. The tempeh 200 is subsequently sliced 110 to the desired proportions, and then bouillon 209 may be added before packing and vacuuming 111 the sliced tempeh 200 together with said bouillon 209. Subsequently the packaging material is preferably sealed. Further post-processing entails for instance pasteurizing 112 the tempeh 200, and cooling and storage 113. The aforementioned bouillon 209 may be used to add additional flavor to the tempeh 200. The bouillon 209 may include any type of spice, such as salt, pepper, chili, monosodium glutamate (MSG), or artificial flavoring or coloring. The bouillon 209 may be added to the tempeh 200 by means of adding water with or without flavoring and/or coloring, before packaging and vacuuming 111. Accordingly, the tempeh 200 is essentially marinated in its packaging by the bouillon 209. In other words, the tempeh 200 absorbs the liquid (bouillon 209).
In Figure 6 a diagram of a distributed fermentation system 300 is shown. A distributed fermentation system comprises a plurality of fermentation units 310 which are in communication 330, preferably wireless, with a central control unit 320. The control unit 320 monitors the respective fermentation units 310 and updates their predetermined environmental parameters through the communication 330 if required. These environmental parameters are mentioned above, and include for instance the predetermined fermentation temperature value, the predetermined fermentation humidity value, and the predetermined fermentation oxygen level value of the fermentation units 310. Even though the fermentation units 310 of the distributed fermentation system 300 may not be in each others vicinity, the produced fermented foodstuff will be highly uniform as the process parameters, i.e. the predetermined values (e.g. temperature, humidity, oxygen level), of each of the plurality of fermentation units 310are kept at the same values by the control unit 320. Therefore, fermented foodstuff may be produced in bulk, i.e. on large scale, at different locations whilst offering the uniformity and homogeneousness of a fermented foodstuff produced in a traditional factory or the like. The above description of the attached drawings is provided merely for illustrative purposes to contribute to comprehension of the present invention, and is not intended to limit the scope of the appended claims in any way or form.

Claims (41)

Conclusies i. Verplaatsbare op zichzelf staande fermentatie-eenheid voor het produceren van gefermenteerde voedingsmiddelen, in het bijzonder tempeh, omvattende cen behuizing met een fermentatieruimte in het binnenste daarvan welke toegankelijk is voor personen, en een omgevingsconditioneringssysteem (Engels: “environmental conditioning system”) voor het regelen van de omgevingsconditie in de fermentatieruimte, het omgevingsconditioneringssysteem omvattende: - een temperatuursensor welke is ingericht om een interne temperatuur van de fermentatieruimte te meten: - een temperatuurregelsysteem dat is ingericht om de interne temperatuur van de fermentatieruimte aan te passen, op basis van de gemeten interne temperatuur van de fermentatieruimte, naar een voorafbepaalde fermentatietemperatuurwaarde; - een vochtigheidssensor welke is ingericht om een vochtigheid van lucht in de fermentatieruimte te meten; - een vochtigheidsregelsysteem dat is ingericht om de vochtigheid van de lucht in de fermentatieruimte aan te passen, op basis van de gemeten vochtigheid, naar een voorafbepaalde fermentatievochtigheid; - een zuurstofsensor welke is ingericht om een zuurstofgehalte van de lucht in de fermentatieruimte te meten: en - een zuurstofgehalteregelsysteem dat is ingericht om het zuurstofgehalte van de tucht in de fermentatieruimte aan te passen, op basis van het gemeten zuurstofgehalte, naar een voorafbepaald fermentatiezuurstofgehalte.Conclusions i. Movable self-contained fermentation unit for producing fermented foodstuffs, in particular tempeh, comprising a housing with a fermentation chamber in the interior thereof accessible to persons, and an environmental conditioning system for controlling of the environmental condition in the fermentation room, the environmental conditioning system comprising: - a temperature sensor adapted to measure an internal temperature of the fermentation room: - a temperature control system adapted to adjust the internal temperature of the fermentation room, based on the measured internal temperature of the fermentation chamber, to a predetermined fermentation temperature value; - a humidity sensor adapted to measure a humidity of air in the fermentation chamber; - a humidity control system adapted to adjust the humidity of the air in the fermentation chamber, on the basis of the measured humidity, to a predetermined fermentation humidity; - an oxygen sensor adapted to measure an oxygen content of the air in the fermentation chamber; and - an oxygen content control system adapted to adjust the oxygen content of the chamber in the fermentation chamber, on the basis of the measured oxygen content, to a predetermined fermentation oxygen content. 2. Fermentatie-eenheid volgens conclusie 1, waarbij de temperatuursensor voorts is ingericht om een interne temperatuur van de gefermenteerde voedingsmiddelen te meten, en waarbij het temperatuurregelsysteem voorts is ingericht om de interne temperatuur van de fermentatieruimte aan te passen op basis van de gemeten interne temperatuur van de gefermenteerde voedingsmiddelen naar de voorafbepaalde fermentatietemperatuurwaarde.The fermentation unit of claim 1, wherein the temperature sensor is further configured to measure an internal temperature of the fermented foods, and wherein the temperature control system is further configured to adjust the internal temperature of the fermentation chamber based on the measured internal temperature of the fermented foods to the predetermined fermentation temperature value. 3. Fermentatie-eenheid volgens conclusie 1 of 2, waarbij de fermentatie-eenheid is ingericht om het binnenste van de fermentatieruimte af te schermen van externe lichtbronnen, zoals zonlicht.A fermentation unit according to claim 1 or 2, wherein the fermentation unit is arranged to shield the interior of the fermentation chamber from external light sources, such as sunlight. 4. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de behuizing een intermodale container (Engels: “intermodal shipping container”) is.Fermentation unit according to one of the preceding claims, wherein the housing is an intermodal container. 5. Fermentatie-eenheid volgens conclusie 4, waarbij de intermodale container ten minste één van een veertig-voets intermodale container, een twintig-voets intermodale container, en een tien-voets intermodale container is.The fermentation unit of claim 4, wherein the intermodal container is at least one of a forty-foot intermodal container, a twenty-foot intermodal container, and a ten-foot intermodal container. 6. Fermentatie-cenheid volgens een der voorgaande conclusies, waarbij het vochtigheidsregelsysteem een bevochtiger omvat, welke is ingericht om de vochtigheid van de lucht in de fermentatieruimte te verhogen.A fermentation unit according to any one of the preceding claims, wherein the humidity control system comprises a humidifier adapted to increase the humidity of the air in the fermentation chamber. 7. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij het vochtigheidsregelsysteem een ontvochtiger omvat, welke is ingericht om de vochtigheid van de lucht in de fermentatieruimte te verlagen.A fermentation unit according to any one of the preceding claims, wherein the humidity control system comprises a dehumidifier, which is arranged to lower the humidity of the air in the fermentation room. 8. Fermentatie-cenheid volgens een der voorgaande conclusies, waarbij het omgevingsconditioneringssysteem voorts ventilatiemiddelen omvat, welke zijn ingericht om de instroom en uitstroom van lucht in en uit de fermentatieruimte te regelen.A fermentation unit according to any one of the preceding claims, wherein the environmental conditioning system further comprises ventilation means, which are arranged to control the inflow and outflow of air in and out of the fermentation space. 9. Fermentatie-eenheid volgens conclusie 8, waarbij de ventilatiemiddelen ten minste een deel van het zuurstofgehalteregelsysteem uitmaken.A fermentation unit according to claim 8, wherein the ventilation means form at least part of the oxygen content control system. 10. Fermentatie-eenheid volgens conclusie 8 of 9, waarbij de ventilatiemiddelen ten minste een deel van het vochtigheidsregelsysteem uitmaken.10. Fermentation unit according to claim 8 or 9, wherein the ventilation means form at least part of the humidity control system. 11. Fermentatie-eenheid volgens een der conclusies 8 — 10, waarbij de ventilatiemiddelen ten minste een deel van het temperatunrregelsysteem uitmaken,11. Fermentation unit as claimed in any of the claims 8-10, wherein the ventilation means form at least part of the temperature control system, 12. Fermentatie-eenheid volgens een der conclusies 8 — 11, waarbij de ventilatiemiddelen voorts luchtdesinfectiemiddelen omvatten, welke zijn ingericht om tucht die door de ventilatiemiddelen stroomt te desinfecteren.A fermentation unit according to any one of claims 8 to 11, wherein the ventilation means further comprise air disinfection means, which are adapted to disinfect tufts flowing through the ventilation means. 13. Fermentatie-cenheid volgens conclusie 12, waarbij de desinfectiemiddelen ten minste één van een ultraviolet-lichtuitzender en een luchtfilter omvat.The fermentation unit of claim 12, wherein the disinfectants comprise at least one of an ultraviolet light emitter and an air filter. 14. Fermentatie-cenheid volgens conclusie 13, waarbij het luchtfilter een HEPA-filter is.The fermentation unit of claim 13, wherein the air filter is a HEPA filter. 15. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij het omgevingsconditioneringssysteem voorts luchtcirculatiemiddelen omvat, welke zijn ingericht om de lucht in de fermentatieruimte te circuleren.A fermentation unit according to any one of the preceding claims, wherein the environmental conditioning system further comprises air circulation means, which are arranged to circulate the air in the fermentation space. 16. Fermentatie-cenheid volgens ten minste conclusies 8 en 15, waarbij de ventilatiemiddelen ten minste een deel van de luchtcirculatiemiddelen uitmaken.16. Fermentation unit according to at least claims 8 and 15, wherein the ventilation means form at least part of the air circulation means. 17. Fermentatie-eenheid volgens conclusie 15 of 16, waarbij de luchtcirculatiemiddelen ten minste één van een ventilator, een balg, en een elektrostatische fluideversneller (Engels: “electrostatic fluid accelerator”) omvatten.17. Fermentation unit according to claim 15 or 16, wherein the air circulation means comprise at least one of a fan, a bellows, and an electrostatic fluid accelerator. 18. Fermentatie-eenheid volgens een der voorgaande conclusies, voorts omvattende ten minste één mondiaal satellietnavigatiesysteem-ontvanger (Engels: “global navigation satellite system receiver”), zoals een GPS-ontvanger, teneinde de locatie, snelheid, versnelling, en/of oriëntatie van de fermentatie-eenheid te bepalen.A fermentation unit according to any one of the preceding claims, further comprising at least one global navigation satellite system receiver, such as a GPS receiver, in order to determine the location, speed, acceleration, and/or orientation of the fermentation unit. 19. Fermentatie-eenheid volgens een der voorgaande conclusies, voorts omvattende ten minste één fotovoltaïsche cel, welke is ingericht om de fermentatie-eenheid van stroom te voorzien.A fermentation unit according to any one of the preceding claims, further comprising at least one photovoltaic cell arranged to power the fermentation unit. 20. Fermentatie-eenheid volgens conclusie 19, voorts omvattende ten minste één batterij, welke is Ingericht om te worden opgeladen door de ten minste ene fotovoltaïsche cel en om de fermentatie-eenheid van stroom te voorzien.The fermentation unit of claim 19, further comprising at least one battery arranged to be charged by the at least one photovoltaic cell and to power the fermentation unit. 21. Fermentatie-eenheid volgens een der voorgaande conclusies, voorts omvattende een koelingsruimte, separaat van de fermentatierumte, welke is ingericht om voedingsmiddelen te koelen, waarbij de koelingsruimte een omgevingsconditioneringssysteem omvat dat is ingericht om een koelingsruimtetemperatuur lager in te stellen dan de voorafbepaalde fermentatietemperatuurwaarde.A fermentation unit according to any one of the preceding claims, further comprising a cooling room, separate from the fermentation room, which is adapted to cool foodstuffs, the cooling room comprising an environmental conditioning system adapted to set a cooling room temperature lower than the predetermined fermentation temperature value. 22. Fermentatie-eenheid volgens een der voorgaande conclusies, de fermentatieruimte voorts omvattende een camera, welke is ingericht om beelden van het binnenste van de fermentatieruimte op te nemen en/of uit te voeren (Engels: “output”).A fermentation unit according to any one of the preceding claims, the fermentation chamber further comprising a camera, which is arranged to record and/or output images of the interior of the fermentation chamber. 23. Fermentatie-eenheid volgens conclusie 22, voorts omvattende een beeldscherm op het buitenste van de fermentatieruimte en/of de behuizing, waarbij het beeldscherm is ingericht om beelden van het binnenste van de fermentatieruimte te tonen.The fermentation unit of claim 22, further comprising a display on the exterior of the fermentation chamber and/or the housing, the display being configured to display images of the interior of the fermentation chamber. 24. Fermentatie-eenheid volgens een der voorgaande conclusies, voorts omvattende een invoerinterface welke is ingericht om het door een gebruiker laten instellen van ten minste één van de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde toe te staan.The fermentation unit of any preceding claim, further comprising an input interface configured to allow a user to set at least one of the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value. 25. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de voorafbepaalde fermentatiezuurstofgehaltewaarde in het bereik van 0% — 22% zuurstof ligt, in het bijzonder 5% — 20%, en meer in het bijzonder ongeveer 20% zuurstof.A fermentation unit according to any one of the preceding claims, wherein the predetermined fermentation oxygen content value is in the range of 0% - 22% oxygen, in particular 5% - 20%, and more particularly about 20% oxygen. 26. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de voorafbepaalde fermentatietemperatuurwaarde in het bereik van 20 °C — 37 °C ligt, in het bijzonder 25 °C — 37 °C, en meer in het bijzonder ongeveer 33 °C.A fermentation unit according to any one of the preceding claims, wherein the predetermined fermentation temperature value is in the range of 20°C - 37°C, in particular 25°C - 37°C, and more particularly about 33°C. 27. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de voorafbepaalde fermentatievochtigheidswaarde in het bereik van 20% — 85% relatieve vochtigheid ligt, in het bijzonder 65% — 85% relatieve vochtigheid.A fermentation unit according to any one of the preceding claims, wherein the predetermined fermentation moisture value is in the range of 20%-85% relative humidity, in particular 65%-85% relative humidity. 28. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de fermentatieruimte voorts fermentatierekken omvat voor het verticaal stapelen van de voedingsmiddelen.A fermentation unit according to any one of the preceding claims, wherein the fermentation space further comprises fermentation racks for vertically stacking the foodstuffs. 29. Fermentatie-eenheid volgens een der voorgaande conclusies, waarbij de temperatuursensor is ingericht om een interne temperatuur van de gefermenteerde voedingsmiddelen te meten, en waarbij het temperataurregelsysteem is ingericht om de interne temperatuur van de fermentatieruimte aan te passen, op basis van de gemeten interne temperatuur van de gefermenteerde voedingsmiddelen, naar een voorafbepaalde fermentatietemperatuurwaarde.A fermentation unit according to any one of the preceding claims, wherein the temperature sensor is arranged to measure an internal temperature of the fermented foods, and wherein the temperature control system is arranged to adjust the internal temperature of the fermentation chamber, based on the measured internal temperature of the fermented foods, to a predetermined fermentation temperature value. 30. Fermentatie-eenheid volgens een der voorgaande conclusies, voorts omvattende een communicatiesysteem gekoppeld met het omgevingsconditioneringssysteem en ingericht om ten minste één van de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde te ontvangen.The fermentation unit of any preceding claim, further comprising a communication system coupled to the environmental conditioning system and arranged to receive at least one of the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value. 31. Fermentatie-eenheid volgens conclusie 30, waarbij het omgevingsconditioneringssysteem voorts is ingericht om ten minste één van de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde in te stellen in reactie op het ontvangen van ten minste één van de voorafbepaalde Termentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde via het communicatiesysteem.The fermentation unit of claim 30, wherein the environmental conditioning system is further configured to adjust at least one of the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value in response to receiving at least one of the predetermined Termentation Temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value via the communication system. 32. Fermentatie-eenheid volgens conclusie 30 of 31, waarbij het communicatiesysteem voorts is ingericht om ten minste één van de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, de voorafbepaalde fermentatiezuurstofgehaltewaarde, de gemeten interne temperatuur van de fermentatieruimte, een gemeten interne temperatuur van de voedingsmiddelen, de gemeten vochtigheid van lucht in de fermentatieruimte, het gemeten zuurstofgehalte van de lucht in de fermentatieruimte, de beelden van het binnenste van de fermentatieruimte, en de locatie, snelheid, versnelling, en/of oriëntatie van de fermentatie-eenheid uit te zenden.A fermentation unit according to claim 30 or 31, wherein the communication system is further arranged to communicate at least one of the predetermined fermentation temperature value, the predetermined fermentation moisture value, the predetermined fermentation oxygen content value, the measured internal temperature of the fermentation chamber, a measured internal temperature of the foodstuffs, transmit the measured humidity of air in the fermentation chamber, the measured oxygen content of the air in the fermentation chamber, the images of the interior of the fermentation chamber, and the location, speed, acceleration, and/or orientation of the fermentation unit. 33. Fermentatie-eenheid volgens een der conclusies 30 — 32, waarbij het communicatiesysteem een draadloos communicatiesysteem is.A fermentation unit according to any one of claims 30 to 32, wherein the communication system is a wireless communication system. 34. Fermentatie-eenheid volgens conclusie 33, waarbij het draadloze communicatiesysteem is ingericht om te communiceren middels ten minste één van een cellulair netwerk, gemeentelijk draadloos netwerk, radio, hotspot, Wi-Fi, en satellietnetwerk.The fermentation unit of claim 33, wherein the wireless communication system is arranged to communicate through at least one of a cellular network, municipal wireless network, radio, hotspot, Wi-Fi, and satellite network. 35. Verdeeld fermentatiesysteem (Engels: “distributed fermentation system”) omvattende een veelvoud aan fermentatie-eenheden volgens een der conclusies 30 — 34, en een besturingseenheid, waarbij de besturingseenheid conditioneringsinformatie uitzendt naar het communicatiesysteem van elk van het veelvoud aan fermentatie-eenheden, waarbij de conditioneringsinformatie ten minste één van de voorafbepaalde fermentatietemperaluurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de vooratbepaalde fermentatiezuurstofgehaltewaarde omvat.A distributed fermentation system comprising a plurality of fermentation units according to any one of claims 30 to 34, and a control unit, the control unit transmitting conditioning information to the communication system of each of the plurality of fermentation units, wherein the conditioning information includes at least one of the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value. 36. Verdeeld fermentatiesysteem volgens conclusie 35, waarbij de besturingseenheid voorts is mgericht om statusinformatie te ontvangen van de respectieve communicatiesystemen van elk van het veelvoud aan fermentatie-eenheden, waarbij de statusinformatie ten minste één van de interne temperatuur van de fermentatieruimte, een gemeten interne temperatuur van de voedingsmiddelen, de vochtigheid van de lucht in de fermentatieruimte, het zuurstofgehalte van de lucht in de fermentatieruimte, de beelden van het binnenste van de fermentatieruimte, en de locatie, snelheid, versnelling, en/of oriëntatie van de fermentatie-eenheid omvat.The distributed fermentation system of claim 35, wherein the control unit is further adapted to receive status information from the respective communication systems of each of the plurality of fermentation units, wherein the status information is at least one of the internal temperature of the fermentation chamber, a measured internal temperature of the foodstuffs, the humidity of the air in the fermentation chamber, the oxygen content of the air in the fermentation chamber, the images of the interior of the fermentation chamber, and the location, speed, acceleration, and/or orientation of the fermentation unit. 37. Werkwijze voor het produceren van gefermenteerde voedingsmiddelen, in het bijzonder tempeh, omvattende de stappen van: - het verschaffen van een fermentatie-eenheid volgens een der voorgaande conclusies, - het inbrengen van een voedingsmiddel, - het aanpassen van de interne temperatuur van de fermentatieruimte, de vochtigheid van lucht in de fermentatieruimte, en het zuurstofgehalte van de lucht in de fermentatieruimte, naar, respectief, de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheidswaarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde, en - het fermenteren van het voedingsmiddel bij de voorafbepaalde fermentatietemperatuurwaarde, de voorafbepaalde fermentatievochtigheids waarde, en de voorafbepaalde fermentatiezuurstofgehaltewaarde, gedurende een voorafbepaalde tijdsperiode.A method for producing fermented foods, in particular tempeh, comprising the steps of: - providing a fermentation unit according to any one of the preceding claims, - introducing a foodstuff, - adjusting the internal temperature of the fermentation chamber, the humidity of air in the fermentation chamber, and the oxygen content of the air in the fermentation chamber, to, respectively, the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value, and - fermenting the foodstuff at the predetermined fermentation temperature value, the predetermined fermentation moisture value, and the predetermined fermentation oxygen content value, during a predetermined period of time. 38. Werkwijze volgens conclusie 37, waarbij de stap van het verschaffen van een fermentatie-ecnheid het verschaffen van een veelvoud aan fermentatie-eenheden omvat.The method of claim 37, wherein the step of providing a fermentation unit comprises providing a plurality of fermentation units. 39. Werkwijze volgens conclusie 38, waarbij de respectieve voorafbepaalde fermentatietemperatuurwaardes, voorafbepaalde fermentatievochtigheidswaardes, en de voorafbepaalde fermentatiezuurstofgehaltewaardes van het veelvoud aan fermentatie- eenheden centraal worden geregeld en/of bewaakt.The method of claim 38, wherein the respective predetermined fermentation temperature values, predetermined fermentation moisture values, and the predetermined fermentation oxygen content values of the plurality of fermentation units are centrally controlled and/or monitored. 40. Werkwijze volgens een der conclusies 37 — 39, waarbij de voorafbepaalde tijdsperiode in het bereik van 20 — 50 uur ligt, in het bijzonder 24 — 48 uur, meer in het bijzonder 36 — 48 uur, en nog meer in het bijzonder ongeveer 48 uur is.A method according to any one of claims 37 - 39, wherein the predetermined time period is in the range of 20 - 50 hours, in particular 24 - 48 hours, more particularly 36 - 48 hours, and still more particularly approximately 48 hours o'clock. 41. Werkwijze volgens een der conclusies 37 — 40, voorts omvattende de stap van: - na het fermenteren van het voedingsmiddel, het toevoegen van het gefermenteerde voedingsmiddel en een smaakvloeistof aan een houder, zodat het gefermenteerde voedingsmiddel op smaak wordt gebracht door de smaakvloeistof.A method according to any one of claims 37 - 40, further comprising the step of: - after fermenting the foodstuff, adding the fermented foodstuff and a flavoring liquid to a container such that the fermented foodstuff is flavored by the flavoring liquid.
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