Tempeh

Is a traditional tempeh fermentation product from Indonesia, which is caused by the inoculation of cooked soybeans different Rhizopus species, that with the aid of the lower mold from the Department of Jochpilze and the class of the Zygomycetes. Use find it Rhizopus stolonifer (bread mold ), Rh oryzae, Rh or Rh oligosporus arrhizus. It is usual, especially the use of Rh oligosporus.

Production

What is needed

• Dried soy beans or other dried edible beans.
• Pure cultures of Rh and Rh oligosporus oryzae.

Treatment of the beans

After thorough washing to remove dirt of the outer parts, the soybeans are soaked in cold water at room temperature for 24 hours. A 5 - to 10 - minutes of cooking, the cooking water is poured off, and the beans soaked for a further 24 hours in cold water. Then the shells are removed. Now a 30-minute sterilization takes place in a pressure cooker. Other edible beans are presoaked only 12 hours.

For inoculation, spores of Rhizopus culture in 2 ml are flooded boiled water and mixed well with the beans. The inoculated soybeans are firmly placed in tightly sealed container and incubated at 30 ° C approximately two days. The reaction vessel plastic bags are used traditionally. In modern solid bioreactors, however, the reaction conditions can be better controlled and accompanying undesirable pathogenic cultures are suppressed.

Raw tempeh is perishable due to the high water content, but can freeze well. It is usually marinated in a spicy sauce or salt water and hot oil baked or fried. Tempeh has a pleasant, mild, nutty and mushroom-like flavor, which harmonizes with virtually any seasoning; the structure provides a firm yet tender bite and allows spices to take the cooked product well. In rural areas, the population of Indonesia is tempeh with a valuable and inexpensive source of protein available; urban food stalls offer fried tempeh in a variety of variations as slight but satiating snack on.

Nutritional value

Tempeh is nutritionally very valuable, because the fungus includes the proteins of the bean on and reduces flatulence -causing oligosaccharides. It is characterized by a high content of high-quality protein for human nutrition and fiber. 100 g tempeh contain depending on the manufacturer 0.1-12 g carbohydrate, 19.0 to 20.2 g protein and 5 g -12, 1 g fat. The calorific value is per 100 g at 637-802 kcal kJ/152-190, the fiber content of approximately 6.5 g per 100 g