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Tempeh

Tempeh. Mold-fermented soy bean products originated from Indonesia Mycelia mass holds the soybeans together (cake) Inexpensive source for dietary protein (19%) 15 g/day/person in Indonesia Contain vitamin B 12 “Vegetable meat” Flavor Bland, mushroom-like before cooking nutty flavorful

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Tempeh

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  1. Tempeh • Mold-fermented soy bean products originated from Indonesia • Mycelia mass holds the soybeans together (cake) • Inexpensive source for dietary protein (19%) • 15 g/day/person in Indonesia • Contain vitamin B12 • “Vegetable meat” • Flavor • Bland, mushroom-like before cookingnutty flavorful • Maillard reaction

  2. Manufacture

  3. Microbiology • Endogenous flora • Lb. casei and other LAB, enterococci, staphylococci, streptococci, bacilli, Enterobacter, Klebsiella, and other coliforms; yeasts such as Pichia, Saccharomyces, Candida • Soaking period sucrose, stachyose, raffinose diffuse out, hydrolyze to release glucose and fructose • Acid produced by LAB further select for acid resistance ones • streptococci, enterococci, lactobacilli • Necessary to control pathogens • Low pH can also be achieved by adding organic acids

  4. Tempeh cultures • Rhizopus oligosporus • Inoculation level: 107-108 spores (~1g/kg of beans) • Inoculation type • Pure spores • Backslop material consisting of a dried tempeh culture • “usar”-dried and dense spore crop by inoculating wild Rhizopus spores onto the surface of leaves of Hibiscus plant, incubate 2-3 days • Wild culture may also contain other species • R. oryzae, R. stolonifer, R. microsporus var. chinensis

  5. Tempeh biochemistry • R. oligosporus responsible for causing major biochemical changes • Lipids and proteins serve as substrates for fungi-excreted lipases and proteinases • 1/3 of lipid and ¼ of potein degraded during fermentation • Lipid hydrolysis: mono- and diglycerides, free fatty acids, some free glycerol • Most free FA oxideized, so 10% decease in total dry matter in finished prod. • 10% of the released a.a. and peptides oxidized • Soluble N% increase • pH increases (to above 7.0) • Polysaccharide-hydrolyzing moderate

  6. Tempeh nutrition and safety • Concentration of the major macronutrients decreases due to enzymatic hydrolysis • Tempeh more digestible (but not protein efficiency) • Decrease in undesirable soy oligosaccharides (stachyose and raffinose-causing flatulnence) • Increase in vitamin content • B12, B2, B6 biotin, pantothenic acid, folic acid increased, by non-starter • B1 decreased

  7. Tempeh nutrition and safety • Decrease in anti-nutritional factors by soaking and enzymatic degradation • Trypsin inhibitor (interfere with digestion • Tannins (reduce protein quality) • Phytic acid (reduce mineral adsorption) • Hemagglutenins (cause blood to form clumps) • Goitrogens (cause metabolic disturbances) • No mycotoxin

  8. Tempeh spoilage and defects • OK if eaten within a day or two of manufacture • Otherwise pH high, other bacteria can grow • Shelf-life short at r.t. (before sporulation) • Vaccum packing in oxygen impermeable plastic • Freezing • Dehydrated or cooked or processed prior to packaging

  9. Manufacture of Sake and Rice Wine • Using rice instead of grapes • Complex polysaccharides need to be hydrolyzed • Exogenous enzymes • Rice koji • Ethanolic fermentation simultaneously with saccarification • Most popular in China and Japan, but consumption decreased recently • US consumption upswing

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