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Food material mixed with rhizopus oligosporus and preparation method of food material

A technology of tempeh and food material, which is applied in the field of food and processing, can solve problems such as cumbersome process, and achieve the effect of simplifying the production process and making eating convenient and trouble-free

Inactive Publication Date: 2015-06-24
王晓东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is very cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The food material mixed with tempeh fungus provided in this embodiment includes the following components by weight:

[0070] 100g raw soybeans 10g raw peanuts 5g sunflower seeds 5g

[0071] Tempei bacteria 0.3g.

[0072] First wash and soak raw soybeans for 10 hours and peel them; wash raw peanuts and soak for 10 hours and peel them; wash pine nuts and soak for 5 hours; wash and soak sunflower seeds for 10 hours. Remove and drain, mix together, steam / cook for 60 minutes to cook. Drying is carried out to make the moisture content reach the national standards of the respective food ingredients, cooling to 35°C, and mixing with tempeh fungus.

[0073] In this embodiment, raw soybeans can also be used as food material, washed, soaked, peeled, steamed, dried, and then mixed with tempeh fungus.

[0074] Optionally, 5 grams of solid yogurt powder or solid yogurt particles can be further mixed, or it can be yogurt bacteria powder.

[0075] Preparation method: Put the food material mixed...

Embodiment 2

[0078] The food material mixed with tempeh fungus provided in this embodiment includes the following components by weight:

[0079] Detoxified soybean 200g (whole grain)

[0080] Tempeh bacteria 0.5g

[0081] The cooked whole detoxified soybeans are peeled, and then mixed with tempeh bacteria.

[0082] Or, for chemically detoxified (chemically inactivated) and biologically detoxified (biologically inactivated) beans that have not been cooked at high temperature, they need to be cooked before being mixed with tempeh bacteria.

[0083] Optionally, put the detoxified soybeans into an extruder and puff into a miniature "peanut shape" or "miniature twist shape" with a diameter of about 5 mm and a length of 10 mm (by changing different molds on the extruder, different shapes can be automatically produced. Food), and then mixed with tempeh bacteria. After the detoxified soybean is expanded and fermented with the tempeh bacteria, the tempeh kinase content in the fermented product can be furth...

Embodiment 3

[0087] The food material mixed with tempeh fungus provided in this embodiment includes the following components by weight:

[0088] Raw black beans 80g Raw chickpeas 120g Raw wheat 50g Raw corn 30g

[0089] Ordinary rice vinegar powder 10g (including acetic acid)

[0090] Tempei bacteria 1g

[0091] Optionally, 2g of sweet sake koji (manufactured by Angel Yeast Co., Ltd., Angel sweet koji) is also added.

[0092] After the above-mentioned food materials are washed, they are baked and matured respectively, and the temperature is lowered to 35°C, and then mixed with tempeh fungus and rice vinegar powder.

[0093] Optionally, 10 g of functional oligosaccharides can be mixed, preferably stachyose or oligofructose. On the one hand, it can improve the taste, and on the other hand, it can improve the microecological environment in the human body. After eating, it is beneficial to the growth and growth of beneficial bacteria such as bifidobacteria in the body. The organic acid is metabolized to...

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PUM

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Abstract

The invention relates to a food material mixed with rhizopus oligosporus and a preparation method of the food material. The food material comprises the following components in parts by weight: 80 to 99.999 parts of food materials, 0.001 to 20 parts of rhizopus oligosporus and 0 to 150 parts of water. By adopting the food material and the preparation method, the prepared food material mixed with the rhizopus oligosporus can be provided for consumers and can be directly insulated and fermented to obtain a rhizopus oligosporus product by the consumers, so that not only is the production process simplified, but also convenience in eating is realized, meanwhile, the fresh rhizopus oligosporus product can be provided for the consumer, and the rhythm of modern life and the development direction can be satisfied.

Description

Technical field [0001] The invention belongs to the technical field of food and processing, and particularly relates to a food material mixed with tempeh fungus and a preparation method thereof. Background technique [0002] Tianbei, also known as Tempe and Stall, originated in Indonesia. It is traditionally made from the fermentation of tempeh fungus and soybeans. It is a healthy soybean fermented food. Modern food science research has proved that other whole grains can also be fermented together with tempeh bacteria into tempeh products. [0003] Generally speaking, the Rhizopus used in the fermentation of tempeh include Rhizopus oryzae, Rhizopus arrhizus, Rhizopus creeping, Rhizopus oligosporus, and Rhizopus arrhizus. But aspergillus oryzae is also used to ferment tempeh. [0004] Rhizopus oligosporus is the main bacteria of tempeh fermentation, but it is not the only beneficial bacteria. There are also some microorganisms that contribute to the improvement of the nutritional va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/10A23L1/36A23L1/29A23L11/00A23L7/10A23L25/00A23L33/00
Inventor 王晓东
Owner 王晓东
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