This document provides information about tempeh, a fermented soy food product. It defines tempeh as cooked soybeans bound together by the mycelium of Rhizopus mold during a fermentation process. The document outlines the nutritional value of tempeh, noting that it is a complete protein containing all essential amino acids. It also describes the role of Rhizopus oligosporus mold in the fermentation of tempeh and binding the soybeans into a compact cake. The document provides details on the production process and preservation of tempeh.

2. TEMPEH ( FERMENTED
PRODUCT)
Prepared By ..
UTPAL PATEL
FERMENTED FOOD PRODUCTS AND
TECHNOLOGY

3. 1. Fermentation (definition)
2. Soya food technology
3. What is tempeh?
4. Nutritional value
5.Types
6. Flow chart
7. Tempeh contain
8. Rhizopus mold
9. Preservation of tempeh
10. In market…..
CONTEN
T

4. Fermentation
• what is fermentation exactly?
energy-yielding anaerobic metabolism of a nutrients, such as sugars,
without oxidation. Fermentation converts these nutrients mainly into lactic
acid, acetic acid, and ethanol.
These are fermentation end product of some microorganisms:
(1) Saccharomyces : ethyl alcohol and carbon dioxide
(2) Streptococcus and Lactobacillus : lactic acid
(3) Propionibacterium: propionic acid, acetic acid, and carbon dioxide
(4)Escherichia coli: acetic acid, lactic acid, succinic acid, ethyl alcohol,
carbon dioxide, and hydrogen
(5)Enterobacter: formic acid, ethyl alcohol, 2,3-butanediol, lactic acid, carbon
dioxide, and hydrogen
(6)Clostridium: butyric acid, butyl alcohol, acetone, isopropyl alcohol, carbon
dioxide, and hydrogen

5. In a broader meaning, fermentation refers to the growth of microorganisms
on food. Here no distinction is made between aerobic (oxygen is used) and
anaerobic (no oxygen is used) metabolism. We will here use this broader
meaning of fermentation. Fermentation will gradually change the
characteristics of the food by the action of enzymes, produced by some
bacteria, molds and yeasts

6. Although soy foods have been consumed
for more than 1000 years.
only for the past 25 years have they made
an inroad into Western cultures and diets.
Soy foods are typically divided into two
categories:
Soy food technology
non
fermented
• fresh green soy beans, whole dry
soy beans, soy nuts, soy sprouts,
whole-fat soy flour, soy milk and soy
milk products, tofu, okara and yuba.
fermented
• (Traditional fermented) soy food
include tempeh, miso, soy sauces,
natto and fermented tofu and soy
milk products

7. What is tempeh?
Tempeh is a soyfood made by controlled fermentation of cooked
soybeans with a Rhizopus molds (tempeh starter). This fermentation
binds the soybeans into a compact white cake.
Tempeh has been a favorite food and staple source of protein in
Indonesia for several hundred years. But it is now rapidly becoming
popular all over the world as people look for ways to increase their
intake of soy, known for its health benefits. They discover tempeh's
versatility and delicious taste.
 Normally tempeh is sliced or cut in cubes and fried until the surface
is crisp and golden brown. You can also grate it like cheese. Tempeh
can be used as ingredient in soups, spreads, salads and sandwiches.

8. TEMPEH
 Tempeh is a fermented soy food and is unique in its texture, flavor
and versatility. It originated in Indonesia, where today it is still the
most popular soy food.
 Tempeh, while not as popular as tofu in the United States, lends
itself easily to being used as a meat alternative because of its
chewy texture and distinct flavor.
 As a result, a wide variety of tempeh based meat analogues are
available.
 Tempeh is a cake of cooked and fermented soy beans held together
by the mycelium of the fungus Rhizopus oligosporus.
 Tempeh can then be further processed or packaged and pasteurized
for distribution.

9. TYPES
Temp Made from .
Tempe gembus okra
Tempe godhong Banana leaves
Tempe goreng deep- fried tempeh
Temp bongkrek Made from coconut press cake

10. FLOW CHART
Soybeans
De-hull  Hulls
(mechanical or by soaking)
Water  Soak 100 °C for 30 min in acidified water
(with lactic or acetic acid to pH 4.3-5.3
Cook in soak water for 90 min at 38°C
Drain and dry soybeans  Water
Rhizopus oligosporus Inoculate and bag .
Incubate at 35-38 °C
& 75-78% relative humidity for 18 to 24 hours.
Refrigerate

11. 1. CRACKING THE SOYBEANS
 by grain mill. ( cracked in half).
When buying a grain mill consider that you can
also use the dehulled soybeans to make soymilk.
If you don't have a grain mill or dehulled
soybeans continue with using whole soybeans,
you will have to remove the hulls later by hand.
Industrial tempeh producers normally buy
dehulled soybeans.

12. 2.SOAKING AND DEHULLING SOYBEANS
 Soak the soybeans in 2L water for (6-18 hr).
If you use whole soybeans you should split
them by squeezing them with a kneading
motion.
 Stir gently causing the hulls to rise to the
surface, then pour off water and hulls into a
strainer. Add fresh water and repeat until
most hulls are removed.

13. 3.COOKING THE SOYBEANS
 Put the beans in a cooking pot and add
enough water to cover them. Add the vinegar
and cook for (30 min).
 Drain off the water and dry the soybeans by
continue heating them in the pot on medium
heat for a few minutes and until the beans
are dry. Allow the soybeans to cool down to
below (35°C.)

14. 4. INOCULATING THE SOYBEANS WITH TEMPEH
STARTER
 Sprinkle the soybeans with 1 teaspoon of tempeh
starter.(i.e Rhizopus oligosporus )
 Mix with a clean spoon for about (1min) to
distribute the tempeh starter uniformly. It is very
important to mix the tempeh starter very well, it
reduces the risk for spoilage and the fermentation
will be faster.

15. 5. INCUBATING THE BEANS
 plastic bags (perforate ).
 This will allow the mould to breathe.
Divide the soybeans in the two bags and seal
them.
 Press them.
 Place in an incubator at (30°C) or( at a warm
place for about (36- 48 hr)).
 during which the tempeh fermentation takes
place. Then the container should be filled
completely with white mycelium and the entire
contents can be lifted out as a whole piece

16. NUTRITIVE VALUE
Tempeh is very nutritive and contains many health promoting
phytochemicals such as isoflavones and saponins.
Tempeh fermentation produces natural antibiotic
Tempeh is a complete protein food that contains all the essential
amino acids. Isoflavones (reduce risk of coronary hearth disease
and some cancers.)
Protein
High quality
Nutritional loss
Very low during process
Rich in
P,K,Fe
Good source Of vitaminB(thiamine)and
vitamin K

17. TEMPEH CONT….
 (1)An excellent source of protein, contains all the essential amino acids;
same quality protein as meat or poultry.
 (2) Excellent source of calcium.
 (3) Low in saturated fat
 (4)High in essential fatty acids & vitamins , Cholesterol free.
 (5)High in soluble dietary fiber.
 (6) Easy to digest because the fermentation process breaks down the
complex proteins found in soybeans, making tempeh more easily
digested than non-fermented soy foods or whole soybeans.
 (7) High in isoflavones. (Cancer Preventing)
 (8) A good source of folic acid.
 (9) low in sodium.

18. RHIZOPUS MOLDS
 Industrial tempeh is made with certain edible strains
of Rhizopus oryzae or Rhizopus oligosporus. In Indonesia,
where tempeh originated, homemade tempeh normally
contains a mixtures of both Rhizopus oryzae and Rhizopus
oligosporus strains, together with other bacteria. They make
tempeh starter by incubating boiled soybeans in hibiscus
leaves.
Below you can see microscopic pictures of Rhizopus oryzae
molds, used in our tempeh.

19. CONT……
o Rhizopus oligosporus is a fungus that
belongs to the class of zygomycetes,
o Rhizopus oligosporus has large, subglobose
to globose spores, and high proportion
irregular spores .
o Rhizopus oligosporus also has spores with
nonparallel valleys and ridges, and plateaus
that( sometimes are granular)

20. RHIZOPUS OLIGOSPOROUS ROLE IN TEMPEH
FERMENTATION
 Tempeh, is created by fermenting soyabeans in
combination with Rhizopus oligosporus. In order to
create tempeh, soybeans must first be soaked in water
(usually overnight) at room temperature.
 The soybean’s outer covering is then removed and the
beans are partially cooked. Lactic acid bacteria,
like Lactococcus and Lb. casei species, play a major
role in the fermentation of tempeh. For the tempeh to
ferment, there needs to be a suitable pure inoculum.

21. CONT..
 Spores with a tendency for fast germinability are needed, as
well.In order for the tempeh to attain its characteristic compact
‘cake’ form after fermentation, the soybeans become compressed
due to the mycelia of Rhizopus oligosporus. Rapidly growing
mycelia helps to (increase growth of this fungus).
 Because mycelia are quite sensitive to dehydration and adverse
temperatures, preserving tempeh for extended periods of time can
be challenging.When the soybeans are bound together by the
white mycelium, the fungus releases enzymes that make this
heavily protein-rich product more digestible for humans.
 Tempeh-like foods can also be created from cereal grains such as
 Wheat
 Rice..(etc.)

22. EFFECTS OF RHIZOPUS OLIGOSPORUS
 It is consumed, Rhizopus oligosporous produces
an antibiotic limits gram-positive like Staphylococcus
aureus(potentially harmful) and Bacillus
subtilis (beneficial).
 Beneficial effects of tempeh
(1)Inhibiting tumor development,
(2)lowering cholesterol
(3)decreasing diarrhoea issues,
(4)iron
deficient anaemia, lipidoxidation and hypertension.
 This fungus can also treat waste and wastewater,
produce industrial enzymes and ferment other substrates
like other legumes and cereals.

23. PRESERVATION OF TEMPEH
 sun-drying
 quick freezing (-15 °C).
 or by drying in a circulating hot air oven at (69°C).
 Deep fat frying is another possible preservation
method for tempeh.
 Modern processing methods mainly entail improving
equipment needed, maintaining a sanitary and
hygienic environment, creating an inoculum by
selected microorganisms and modernizing the
methods of packaging

24. IN ….MARKET