WO2021086100A1 - Procédé de fabrication d'une sauce contenant du tempe et sauce produite à partir de celui-ci - Google Patents

Procédé de fabrication d'une sauce contenant du tempe et sauce produite à partir de celui-ci Download PDF

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Publication number
WO2021086100A1
WO2021086100A1 PCT/KR2020/015008 KR2020015008W WO2021086100A1 WO 2021086100 A1 WO2021086100 A1 WO 2021086100A1 KR 2020015008 W KR2020015008 W KR 2020015008W WO 2021086100 A1 WO2021086100 A1 WO 2021086100A1
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WIPO (PCT)
Prior art keywords
tempe
fermented
aging
product
producing
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PCT/KR2020/015008
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English (en)
Korean (ko)
Inventor
조선아
김희진
신혜원
강기문
이길재
Original Assignee
씨제이제일제당 (주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Priority claimed from KR1020200142341A external-priority patent/KR102364859B1/ko
Application filed by 씨제이제일제당 (주) filed Critical 씨제이제일제당 (주)
Priority to US17/298,146 priority Critical patent/US20220022500A1/en
Priority to SG11202105637PA priority patent/SG11202105637PA/en
Priority to CN202080006780.4A priority patent/CN113163823B/zh
Priority to EP20881416.0A priority patent/EP4052591A4/fr
Publication of WO2021086100A1 publication Critical patent/WO2021086100A1/fr

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    • 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
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a source of a novel concept, and in particular, to a novel source using tempe and a method of manufacturing the same.
  • Tempeh is a traditional fermented soybean food in Indonesia. In general, its manufacturing method is made by inoculating and fermenting the Rhizopus strain after boiling and peeling the beans. Tempe is made from soybeans like tofu, but its nutritional properties and texture are different. For example, the shape is similar to tofu, but the taste is similar to that of mushrooms. Tempe is used as a substitute for meat by forming a hard tissue as the Rhizops strain grows during the fermentation process for its manufacture, and these myceliums wrap around the beans and stick together.
  • Tempe In Indonesia, tempeh is sliced and fried or fried. Tempe also contains abundant amino acids and vitamins, especially two-thirds of calcium in a cup of milk.
  • the present application is to provide a novel method for preparing a tempe-containing sauce using tempe and a sauce prepared therefrom.
  • the present application is intended to provide a new sauce having excellent flavor by secondary fermentation and a method for further enhancing the nutritional value of Tempe, for example, the content of amino acids.
  • An aspect of the present application provides a method of manufacturing a tempeh fermented aging product comprising a aging step of aging a mixture obtained by adding at least one of salt and brine to Tempe.
  • Tempe used in the manufacture of the fermented fermented product may be a commercially available tempe, or may be directly manufactured and used, but is not limited thereto.
  • the tempe for the production of the fermented fermented product of Tempe may be prepared by inoculating and culturing a strain of Rhizopus in increased soybeans.
  • the Rhizops strain may be inoculated in an amount of 0.1 to 5% by weight, for example, 0.1 to 2% by weight, based on the total weight of the increased beans.
  • the cultivation may be performed at, for example, 10°C to 50°C, and may be performed at, for example, 15°C to 45°C, 20°C to 40°C, or 25°C to 35°C.
  • the culture may include fermentation for 1 to 15 days, 1 to 10 or 1 to 4 days.
  • the culture for preparing the tempe may include fermenting for 1 to 15 days at 10°C to 50°C.
  • the culture for preparing the tempe may include fermenting for 1 to 4 days at 25°C to 35°C.
  • the tempe fermentation-aged product is prepared by adding at least one of salt and brine to tempe to prepare a mixture, and the tempe fermented-aged product is prepared by aging it.
  • the manufacturing method of the tempe fermented ripened product may be aging a mixture in which at least one or more of salt and brine, and at least one of steamed rice, steamed soybeans, steamed brown rice, and steamed black rice are further added to Tempe.
  • the content of tempe may be 10 to 80% by weight based on the total weight of the mixture, but is not limited thereto.
  • the water content of the mixture to which at least one of salt, brine, steamed rice, steamed soybean, steamed brown rice, and steamed black rice is added is 45 to 70% by weight, 50 to 70% by weight, and 55 to 70% by weight Or 56 to 69% by weight.
  • at least one of the salt and brine, so that the salt concentration relative to the total weight of the mixture to which they are added is 5 to 15% by weight, for example 5 to 10% by weight, 5 to 7% by weight Alternatively, it may be added so as to be 7 to 9% by weight.
  • the nutrient component specifically, the amino acid content of the prepared Tempe fermentation may be excellently improved, and the growth of microorganisms in the prepared Tempe fermented ripened product can be suppressed.
  • Storage stability may be excellently improved, but the present application is not limited thereto.
  • the aging is to ferment Tempe to which at least one or more of salt, brine, steamed rice, steamed soybeans, steamed brown rice, and steamed black rice is added according to a desired fermentation flavor to prepare a tempe fermented aged product.
  • the aging may be performed at, for example, 10°C to 50°C, for example 15°C to 45°C, 20°C to 40°C, 25°C to 45°C, 25°C to 35°C, 35°C to 45°C, or 25 It can be carried out at °C to 35 °C.
  • the aging may be performed at, for example, 20°C, 30°C or 40°C.
  • the aging may include fermentation for 1 to 30 days, for example, 1 to 25 days, 1 to 20 days, 1 to 15 days, 1 to 14 days, 3 to 14 days, or 3 days to It may include fermenting for 15 days.
  • the nutrient component, specifically, the amino acid content of the prepared Tempe fermented aging product can be excellently improved, and the storage stability of food by inhibiting the growth of microorganisms in the prepared tempe fermented aging product. This can be improved excellently, but the present application is not limited thereto.
  • Another aspect of the present application provides a tempe fermented aging product manufactured by the above manufacturing method.
  • Tempe fermented and matured products prepared according to the present application by adding at least one of salt and brine to Tempe, for example, at least one of salt and brine, and at least one of steamed rice, steamed soybeans, steamed brown rice, and steamed black rice.
  • at least one of salt and brine for example, at least one of salt and brine
  • at least one of steamed rice, steamed soybeans, steamed brown rice, and steamed black rice at least one of steamed rice, steamed soybeans, steamed brown rice, and steamed black rice.
  • the effect of the tempe fermentation ripened product is not limited thereto, for example, a Rhizopus strain, for example, Rhizopus oliogosporus (Rhizopus oliogosporus) by primary fermentation produced by a strain of Tempe produced by secondary fermentation soybeans It is to further increase the nutritional value by further increasing the content of useful ingredients such as amino acids, free sugars, and organic acids.
  • a Rhizopus strain for example, Rhizopus oliogosporus (Rhizopus oliogosporus) by primary fermentation produced by a strain of Tempe produced by secondary fermentation soybeans It is to further increase the nutritional value by further increasing the content of useful ingredients such as amino acids, free sugars, and organic acids.
  • This application is to increase the utility of Tempe by further expanding the field of application of Tempe by manufacturing a tempe-containing sauce containing the fermented Tempe fermentation product, and using Tempe as a raw material for manufacturing a novel sauce, beyond just using Tempe as a food ingredient. Shows the effect.
  • Another aspect of the present application provides a tempeh-containing sauce including the tempe fermented aging product prepared as above.
  • the tempe-containing sauce of the present application includes the tempe fermented aging product. In one embodiment, it may be to include a secondary culture aged after adjusting the salinity of the primary fermented beans by Rhizops oligosporus.
  • the tempe-containing source contains the tempe fermentation-aged product in an amount of 1 to 99% by weight, for example, 1 to 90% by weight, 1 to 80% by weight, 1 to 70% by weight, 1 to 60% by weight, 1 to 50% by weight %, 1 to 40% by weight, 1 to 35% by weight, 1 to 30% by weight, 1 to 10% by weight, or 3 to 27% by weight.
  • the tempe-containing sauce may be simply diluted tempe fermented and aged products in water, but in order to enhance the flavor of the tempe-containing sauce, spice plants, spice processed products, pastes, sugars, flavor enhancers, salt, vinegar , Nuts, complex seasoned foods and soybean fermented foods by mixing one or more additives selected from the group consisting of spices, processed spices, pastes, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoned foods, and fermented soybeans It may be to further include one or more selected from the group consisting of.
  • The'spice plants' are plants added to add taste and flavor of a sauce, and are not limited thereto, but examples thereof include pepper, garlic, ginger, pepper, onion, green onion, shallot, and the like.
  • The'processed spices' refers to simple processing of leaves, stems, fruits, or roots of a spice plant or processed by mixing food additives, and used to enhance the flavor of other foods.
  • the spice processed products are not limited thereto, for example, natural spices such as red pepper powder, black pepper powder, cinnamon powder, oregano hole, and rosemary, and spice preparation products such as mustard, curry, and tomato ketchup.
  • The'complex seasoned food' is processed into powder, granules or solids by mixing sugar, salt, spices, protein anhydrides, yeast or its extracts, and food additives into food, and for example, pepper seasoning can be used,
  • the red pepper seasoning is a paste made by mixing red pepper powder, onion, garlic, water, salt, and the like.
  • The'fermented soybean food' is a product obtained by fermentation by mixing soybeans or soybean meal and sugar, and is a food of liquid properties having a sugar content of 30% or more.
  • the ‘jang’ is a product obtained by culturing yeast bacteria in animal and vegetable raw materials, or fermented and matured by mixing salt, etc. using meju as the main ingredient, and is not limited thereto, but is not limited thereto.
  • The'sugars' refers to sugars, sugar syrup, oligosaccharides, glucose, fructose, maltries, or processed sugars obtained by processing starchy raw materials or sugar solutions.
  • The'flavor enhancer' is for enhancing the taste or flavor of food, and may include, for example, sodium glutamate.
  • The'nuts' are not particularly limited if they are edible nuts, for example, peanuts, almonds, walnuts, macadamia, hazelnuts, pine nuts, acorns, biscuits, brazil nuts, cashew nuts, coffee beans, cocoa beans, pistachios, pecans, sunflower seeds. And the like.
  • the tempe-containing source may further include at least one of red pepper powder, pepper, salt, soy sauce, tomato ketchup and other fragrant plants, processed spice products, sugars, flavor enhancers, complex seasoned foods, and nuts.
  • the tempe-containing source may not contain other additives other than the above-described components, or may further contain other additives.
  • such other additives may include food-acceptable preservatives and/or excipients.
  • Preservatives acceptable for the food are not limited thereto, and examples thereof include sorbic acid, benzoic acid, dehydroacetic acid, paraoxybenzoic acid, and propionic acid.
  • the preservative may be in the form of a salt such as potassium sorbate, calcium sorbate, sodium benzoate, sodium propionate, calcium propionate, sodium paraoxybenzoate, or the like.
  • excipients acceptable for the food are not limited thereto, and for example, sodium cross-linked carboxymethylcellulose, gati gum, red pigment, licorice extract, formic acid, geranyl formic acid, citronellyl formic acid, isoamyl formic acid, gum resin, Geraniol, crystalline cellulose, cinnamic acid, methyl cinnamic acid, ethyl cinnamic acid, aldehyde cinnamic acid, cinnamon alcohol, hyperpigmentation, benzoyl peroxide, hydrogen peroxide, acetic acid, ammonium persulfate, guar gum, 5'-disodium guanylate, citric acid, manganese citrate , Trisodium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, potassium citrate, calcium citrate, magnesium silicate, calcium silicate, silicon resin, diatomaceous earth, gluconic acid, sodium gluconate, copper
  • Another aspect of the present application is one selected from the group consisting of spice plants, spice processed products, pastes, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoned foods, and fermented soybeans in the tempe fermented ripened product prepared as above. It provides a method for producing a tempeh-containing sauce comprising the step of mixing the above additives.
  • the tempe fermented fermented products, spice plants, spice processed products, pastes, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoned foods and soybean fermented foods are as described above.
  • the present application is one or more additives selected from the group consisting of fermented tempeh and flavored plants, spice processed products, paste, sugars, flavor enhancers, salt, vinegar, nuts, complex seasoning foods and soybean fermented foods. Including, it is possible to prepare a tempe-containing sauce having an amino nitrogen content of 5 mg% or more.
  • the method of manufacturing the tempe-containing sauce may further include sterilizing after mixing the one or more additives with the tempe fermented aging product.
  • the sterilization may be performed at a temperature of 60°C or higher, for example, 60°C to 120°C, 65°C to 110°C, or 70°C to 110°C.
  • the sterilization may be performed for 10 minutes or more, for example, 10 minutes to 5 hours, 10 minutes to 3 hours, or 10 minutes to 1 hour.
  • the sterilization may be performed using known means such as wet sterilization, dry sterilization, high pressure sterilization, and ultra high pressure sterilization.
  • the amino nitrogen content is 5 mg% or more, 1000 mg% or less, more specifically 40 mg% or more, 80 mg% or more, 100 mg% or more, 150 mg% or more, 200 mg% or more, 400 mg% or more, and /Or 1000 mg% or less, it may be 700 mg% or less.
  • the use of the method for preparing a tempe-containing sauce according to the present application can exhibit the effect of providing a new sauce rich in nutrients such as amino acids, free sugars, and organic acids compared to the produced tempe as well as beans as a raw material for production and enhanced flavor.
  • a tempe-containing source with improved storage stability may be provided by improving microbial stability.
  • 1 is a graph showing the result of analyzing the amino acid content of Tempe fermented ripened products according to the salt concentration in the Tempe fermented mixture for the production of Tempe fermented ripened products according to an embodiment of the present application.
  • FIG. 2 is a graph showing the result of analyzing the amino acid content of the fermented Tempe fermented product according to the moisture content in the fermented tempe mixture for the production of the fermented tempe according to an embodiment of the present application.
  • FIG 3 is a graph showing the result of analyzing the amino acid content of the fermented Tempe fermented product according to the fermentation temperature of the fermented Tempe mixture according to an embodiment of the present application.
  • FIG. 4 is a graph showing a result of analyzing the content of nutrient components (minerals) of Tempe fermented aging product and Tempe before aging prepared according to the maturation date of the Tempe fermentation mixture according to an embodiment of the present application.
  • 5 is a graph showing a result of analyzing the content of nutrient components (amino acids) of Tempe fermented aging product and Tempe before aging prepared according to the maturation date of the Tempe fermentation mixture according to an embodiment of the present application.
  • Tempe was prepared by inoculating 0.1 ⁇ 2 wt% of R. oligosporus to the increased soybeans and fermenting at 20°C ⁇ 40°C for 1 to 15 days.
  • a Tempe fermentation mixture was prepared by adding the prepared Tempe to 10 wt% to 40 wt% in brine having a concentration of 5 wt% to 15 wt%. At this time, the water content in the tempe fermentation mixture was adjusted to be 45 wt% to 70 wt%. Thereafter, according to the desired fermentation flavor, it was aged for 3 to 30 days at 10° C. to 40° C. to prepare a tempe fermented aging product.
  • a Tempe fermentation mixture was prepared by adding the prepared Tempe to 40 wt% to 80 wt% in brine having a concentration of 5 wt% to 15 wt%. At this time, the water content in the tempe fermentation mixture was adjusted to be 45 wt% to 70 wt%. Thereafter, according to the desired fermentation flavor, it was aged for 3 to 30 days at 10° C. to 40° C. to prepare a tempe fermented aging product.
  • a Tempe fermentation mixture was prepared by adding the prepared Tempe to 10 wt% to 80 wt% in brine having a concentration of 5 wt% to 15 wt%. At this time, the water content in the tempe fermentation mixture was adjusted to be 45 wt% to 70 wt%. Add one or more of steamed rice, steamed soybean, steamed brown rice and steamed black rice to the prepared Tempe fermentation mixture according to the desired sauce and flavor. Prepared water. At this time, the total content of the added steamed grain was adjusted to be 5 wt% to 50 wt% based on the tempe fermented aging product to be produced.
  • the amino acid nitrogen content was calculated by substituting the appropriate number of mL at this time into the equation below.
  • A.N (ml number of 0.1N NaOH x 700)/ sample amount
  • FIG. 4 shows the analysis results of the mineral components of NH4+, Ca2+, Mg2-, and PO42-
  • FIG. 5 shows the analysis results of the amino nitrogen content.
  • red pepper powder, red pepper, salt, soy sauce, tomato ketchup, and other complex seasoned foods e.g., red pepper seasoning
  • sugar sucgar, high fructose, syrup, oligosaccharide, starch syrup
  • flavor enhancer etc.
  • the tempe containing sauce of was prepared.
  • the tempe-containing sauce according to the present application contains an amino nitrogen content of 10 to 20 times or more compared to existing commercial sources. Accordingly, according to the present application, it was confirmed that it has a high nutritional value and a rich umami taste.

Abstract

La présente invention concerne un nouveau concept pour une sauce et, en particulier, une nouvelle sauce dans laquelle on utilise du tempe, et un procédé de production de celle-ci. Le procédé de production d'une sauce contenant du tempe selon la présente invention comprend la fermentation secondaire de tempe conjointement avec de la saumure et d'autres grains pour produire un produit fermenté et vieilli.
PCT/KR2020/015008 2019-10-30 2020-10-30 Procédé de fabrication d'une sauce contenant du tempe et sauce produite à partir de celui-ci WO2021086100A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
US17/298,146 US20220022500A1 (en) 2019-10-30 2020-10-30 Method for producing tempe-containing sauce and sauce produced therefrom
SG11202105637PA SG11202105637PA (en) 2019-10-30 2020-10-30 Method for producing tempe-containing sauce and sauce produced therefrom
CN202080006780.4A CN113163823B (zh) 2019-10-30 2020-10-30 含丹贝酱料的制造方法及通过该方法制造的酱料
EP20881416.0A EP4052591A4 (fr) 2019-10-30 2020-10-30 Procédé de fabrication d'une sauce contenant du tempe et sauce produite à partir de celui-ci

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20190136662 2019-10-30
KR10-2019-0136662 2019-10-30
KR1020200142341A KR102364859B1 (ko) 2019-10-30 2020-10-29 템페 함유 소스의 제조 방법 및 이로부터 제조된 소스
KR10-2020-0142341 2020-10-29

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WO2021086100A1 true WO2021086100A1 (fr) 2021-05-06

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR880010687A (ko) * 1987-03-13 1988-10-24 김금엽 템페의 대두취 제거방법
KR900008211B1 (ko) * 1987-12-11 1990-11-06 주식회사 정식품 곰팡이와 효모의 혼합배양에 의한 템페의 제조방법
KR101300019B1 (ko) * 2013-03-26 2013-08-27 군산대학교산학협력단 저염 토마토 된장 소스의 제조방법 및 상기 방법으로 제조된 저염 토마토 된장 소스
KR101518267B1 (ko) * 2012-06-29 2015-05-12 (주)다손 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스
KR20170074439A (ko) * 2015-12-22 2017-06-30 대상 주식회사 저염식 담금 메주 된장의 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR880010687A (ko) * 1987-03-13 1988-10-24 김금엽 템페의 대두취 제거방법
KR900008211B1 (ko) * 1987-12-11 1990-11-06 주식회사 정식품 곰팡이와 효모의 혼합배양에 의한 템페의 제조방법
KR101518267B1 (ko) * 2012-06-29 2015-05-12 (주)다손 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스
KR101300019B1 (ko) * 2013-03-26 2013-08-27 군산대학교산학협력단 저염 토마토 된장 소스의 제조방법 및 상기 방법으로 제조된 저염 토마토 된장 소스
KR20170074439A (ko) * 2015-12-22 2017-06-30 대상 주식회사 저염식 담금 메주 된장의 제조방법

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