Tempeh
Tempeh is a traditional fermentation product from Indonesia , which is made by inoculating cooked soybeans with various Rhizopus species, i.e. with the help of lower molds from the yoke fungus division and the zygomycete class . Are used here Rhizopus stolonifer ( bread mold ), Rh oryzae. , Rh. Oligosporus or Rh. Arrhizus . The use of Rh. Oligosporus is particularly common . Tempeh got through thatDutch colonial power to Europe.
Manufacturing
Are needed
- dried soybeans or other dried edible beans .
- Pure cultures of Rh. Oligosporus and Rh. Oryzae .
After washing thoroughly to remove the external dirt, the soybeans are soaked in cold water at room temperature for 24 hours. After boiling for 5 to 10 minutes, the cooking water is poured off and the beans are soaked again in cold water for 24 hours. The shells are then removed. This is followed by a 30-minute sterilization in the pressure cooker . Other edible beans are only pre-swollen for 12 hours.
For inoculation, spores from a Rhizopus culture are suspended in boiled water and mixed well with the beans. The inoculated soybeans are placed firmly in tightly sealed containers and incubated at 30 ° C for about two days. Plastic bags have recently been used as reaction vessels. In modern solid bioreactors , however, the reaction conditions can be better controlled and accompanying undesirable pathogenic cultures can be suppressed.
use
Raw tempeh is perishable due to its high water content, but it can be frozen well. It is usually marinated in spicy sauce or salted water and baked or deep-fried in hot oil. Tempeh has a pleasantly mild, nutty and mushroom-like taste that goes well with practically every seasoning; the structure ensures a firm but delicate bite and enables the prepared product to absorb spices well. In the rural areas of Indonesia, tempeh is a valuable and inexpensive source of protein for the population; In cities, cookshops offer deep-fried tempeh in a variety of variations as a light but filling snack. In Indonesia , tempeh, tofu and oncom (ontjom) are staple foods in certain areas.
Nutritional value
Tempeh is nutritionally very valuable as the fungus breaks down the proteins in the bean and reduces oligosaccharides that cause gas. It is characterized by a high content of protein and fiber , which are very important for human nutrition. Depending on the manufacturer, 100 g tempeh contains 0.1 to 12 g carbohydrates , 19.0 to 20.2 g protein and 5 to 12.1 g fat . The calorific value per 100 g is 637 to 802 kJ (152 to 190 kcal), the dietary fiber content is around 6.5 g per 100 g.
Health aspects
Rhizopus oligosporus produces a natural antibiotic that prevents gram-positive bacteria such as Staphylococcus aureus (potentially dangerous) and Bacillus subtilis (harmless, beneficial) from spreading.
Other positive effects of tempeh are the inhibition of tumor development, the lowering of cholesterol levels , the relief of diarrhea symptoms and iron deficiency anemia , the reduction of lipid oxidation and the lowering of high blood pressure .
Tempeh contains ergosterol (provitamin D2) .
Web links
- Tempeh
- What is tempeh? (engl.)
Individual evidence
- ↑ What exactly is tofu, seitan & tempeh? In: I'm vegan now! September 27, 2016, accessed on January 29, 2019 (German).
- ↑ Viana Tempeh of September 10, 2010 / SBC Tempeh of January 21, 2014 (19g EW, 12g KH, 5g fat)
- ↑ S Kobayasi, N Okazaki, T Koseki: Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631 . In: Bioscience, Biotechnology, and Biochemistry . 56, No. 2, January 1992, pp. 94-98. doi : 10.1271 / bbb.56.94 . PMID 1368137 .
- ↑ Chen-Tien Chang, Cheng-Kuang Hsu, Su-Tze Chou, Ya-Chen Chen, Feng-Sheng Huang: Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus . In: International Journal of Food Science & Technology . tape 44 , no. 4 , 2009, ISSN 1365-2621 , p. 799-806 , doi : 10.1111 / j.1365-2621.2009.01907.x ( wiley.com [accessed January 29, 2019]).