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Cereal tempeh product and production method thereof

A technology of miscellaneous grains and products, applied in the field of miscellaneous grains and tempeh and its production, can solve the problems of unbalanced and single nutrition, and achieve the effects of short fermentation time, good quality and rich varieties

Active Publication Date: 2016-12-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current dietary structure of residents is relatively simple, refined and single, and the nutrition is not balanced. There is an urgent need to develop foods with rich varieties, high nutritional value, and comprehensive nutrition to meet the diverse needs of the market.

Method used

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  • Cereal tempeh product and production method thereof
  • Cereal tempeh product and production method thereof
  • Cereal tempeh product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The tempeh product comparison that embodiment 1 different kinds miscellaneous beans make

[0040] Preparation:

[0041] Soak and cook beans to measure the weight, add 100g of black beans, red beans and mung beans to 100g of soybeans, add 8g of starch, 12ml of white vinegar, add LT0229 spore suspension, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, stirred evenly, put into No. 5 plastic bag, pierced, cultured at 32°C for 36h, and observed the quality of miscellaneous grains and tempeh products.

[0042] Result evaluation: see Table 1

[0043] Table 1 Sensory evaluation of miscellaneous grain tempeh obtained from different beans

[0044]

[0045] Add 100 g of black beans, red beans, and mung beans to 100 g of soybeans, and culture them at 32°C for 36 hours. The surface and interior of the fermented products are covered with mycelia. figure 1 );

[0046] The flavors of fermented products obtained by adding different beans are different.

...

Embodiment 2

[0049] Embodiment 2 Comparison of tempeh products made from different types of miscellaneous grains

[0050] Preparation:

[0051] Measure the weight of soaked and cooked beans, add 100g each of soaked barley, millet, black rice, brown rice and rice to 100g of soybeans; because rice is a carbon source, you can choose to add starch or not; white vinegar 12ml, add LT0229 Spore suspension, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, stirred evenly, put into No. 5 plastic bag, pierced holes, and cultivated at 32°C until the hyphae were evenly distributed on the surface of the miscellaneous grain tempeh, and the sensory analysis was carried out.

[0052] Result evaluation: see Table 2 and figure 2 .

[0053] Table 2 Sensory evaluation of miscellaneous grain tempeh obtained from soybean and different types of rice

[0054]

[0055] Add 100g of black rice and rice to 100g of soybeans, and incubate at 32°C for 36 hours. The surface and interior of t...

Embodiment 3

[0061] Example 3 Study on Fermentation Time of Soybean + Black Bean Miscellaneous Grain Tempeh

[0062] method:

[0063] Use soybeans and black beans as the main raw materials, soak and cook 100g of soybeans, 100g of black beans, add 8g of starch, 12ml of white vinegar, add LT0229 spore suspension, about 10 5 ~10 7 spores / mL culture medium, the inoculum amount was 1%, stirred evenly, put into No. 5 plastic bag, pierced holes, cultured at 32°C for different time to stop fermentation, and observed and recorded the morphology of tempeh.

[0064] Results: See Table 3

[0065] Table 3 Sensory evaluation of miscellaneous grain tempeh obtained at different fermentation times

[0066]

[0067] After fermenting miscellaneous grains and tempeh for 28 hours, a small amount of mycelia can be seen on the surface, but due to the lack of mycelia, the product has poor elasticity, and the cross section is loose and not smooth; if the culture is continued for 32 hours, the growth of mycel...

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Abstract

The invention provides a method for taking cereals as raw materials for producing tempeh. A new high-activity bacterial strain is taken as zymophyte; the techniques of fermentation time, raw material ratio and categories are optimized; the tempeh made from cereals can be prepared into high-quality products; white hypha are uniformly distributed on the surface; the elasticity is high; the cross section is smooth; the hypha are obvious; the tempeh is tasty, has the fermented sauce flavor and is free from ammonia flavor; the tempeh product can be freshly taken, mixed coldly, cooked as assistant sauce or used for preparing snack food and extracting functional components.

Description

Technical field: [0001] The invention relates to the field of microorganisms and applications thereof, in particular to a miscellaneous grain tempeh produced by fermentation using miscellaneous grains as the main raw material and a preparation method thereof. Background technique: [0002] Tempeh, also known as tempeh and tempeh, originated in Indonesia and is a soybean product formed by further fermentation of steamed soybeans. Well-fermented tempeh can produce highly active isoflavone aglycones, various free amino acids and unsaturated fatty acids, B vitamins and tocopherols, antioxidant superoxide dismutase (SOD) and other nutrients. Studies have shown that these substances have obvious effects on preventing and treating obesity, diabetes, hyperlipidemia, hypertension and cardiovascular and cerebrovascular diseases. In addition to improving the nutritional content of soybeans, fermented tempeh also has important functions such as anti-cancer, anti-oxidation and enhancing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/104A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李淑英王凤忠辛凤姣孙丽超黄颖李佳嬴
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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