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Making tempeh by wrapping boiled soybeans in banana leavesTempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. Specialty tempeh may be made from other types of, or may include a mixture of beans and.The principal step in making tempeh is the of soybeans which undergo inoculation with spp.

Molds, a type of filamentous fungus most widely used for the production of tempeh. A containing the spores of or is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30° (86°). The soybeans have to cool down to allow spore germination and abundant growth of.

Later, the temperature of the beans will naturally rise and rapid mold growth happens for around 4 hours. As mold growth declines, the soybeans should be bound into a solid mass by the mycelium. In good tempeh, the beans are knitted together by a mat of white. Typically, tempeh is harvested after 48 hours of fermentation with its distinguishable whitish color, firm texture, and nutty flavor. Extended fermentation time results in an increase in pH and undesirable color darkening in the tempeh.During the fermentation process, optimal time of fermentation, temperature, oxygen, humidity, and pH levels are required to encourage the growth of the Rhizopus mold, while discouraging the growth of undesired microorganisms.

The pH level should be kept around 3-5 by adding a mild such as, or, thereby favoring mold growth and restricting the growth of spoilage microorganisms. Oxygen is required for Rhizopus spp. Growth, but should be maintained at low levels to prevent the production of undesired microorganisms. Under conditions of lower temperature, or higher ventilation, gray or black patches of may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild smell may accompany good tempeh as it ferments, but it should not be overpowering.Traditional tempeh is often produced in using leaves. The undersides of the leaves are covered in downy hairs (known technically as trichomes) to which the mold can be found adhering in the wild.

Are pressed into the leaf, and stored. Fermentation occurs resulting in tempeh. In particular, the tempeh undergoes salt-free aerobic fermentation. Determining quality Once tempeh is produced, it is divided into three categories based on its quality: good, unfinished, and inedible. Good tempeh includes that are bound into a firm, compact cake by a dense, uniform, white, which should permeate the entire cake; the beans should be barely visible.

The odor of good tempeh should be pleasant, clean, subtly sweet or resemble the aroma of mushrooms. The entire tempeh should lift as a single, cohesive cake without crumbling when shaken gently. Unfinished tempeh has beans that are bound together loosely by a sparse white mycelium, hence it crumbles easily. Unfinished tempeh should be incubated longer unless it has been incubated more than 8 hours past the recommended time. If it has been incubated for enough time and still remains unfinished, it should be discarded. Inedible tempeh has beans with foul odor, resembling strong ammonia or alcohol, indicating the development of undesirable due to excess moisture or overheating.

Inedible tempeh cake is wet, slimy, and mushy with a collapsed structure. Its color is tan to brown and develops in sparse patches. Packaging Food grade wrapping paper and perforated polyethylene bags are the most suitable materials for packaging tempeh. They have demonstrated good retention of the quality of tempeh and extension of the of tempeh for three days compared to fresh tempeh. Appropriate packaging is important as it provides optimum oxygen supply and temperature for inoculation and to occur during processing. Tempeh is a and must be wrapped and placed into the refrigerator or freezer immediately after incubation or other processing steps such as. In the refrigerator or freezer, stacking of tempeh should be minimized to prevent overheating and the undesirable, gradual continuation of fermentation, both of which shorten the storage life of tempeh.

Even under cold temperature, tempeh continues to and undergo slow from and its natural. Therefore, tempeh should be well cooled for at least two to five hours in a cooler before they undergo further packaging. Tempeh packaged in perforated polyethylene bags is usually repacked inside another labeled, non-perforated bag for distribution and sale, and for easier labeling. If the tempeh is only packaged in one perforated bag, the label must be directly attached to the perforated surface with the use of government food contact approved.

They are then bulk packed in cartons and returned to the refrigerator or freezer to await shipment. Nutrition Tempeh Nutritional value per 100 g (3.5 oz)803 kJ (192 kcal). Units. μg =. mg =. IU =†Percentages are roughly approximated using for adults.Source:The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the associated with gas and are greatly reduced by the Rhizopus culture.

In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as (though it is uncertain whether this B 12 is always present and ). In western countries, it is more common to use a pure culture containing only, which makes very little B 12 and could be missing and, which have been shown to produce significant levels of B 12 analogs in tempeh when present. Whether these analogs are true, bioavailable B 12 has not been thoroughly studied yet.The fermentation process also reduces the in soy, which in turn allows the body to absorb the minerals that soy provides.Preparation. Tempeh burgerIn the kitchen, tempeh is often simply prepared by cutting it into pieces, soaking in or, and then. In Java, tempeh is often traditionally prepared by cutting it into pieces, marinated in a mixture of ground, and, salt and water; then deep fried, and often served with chili paste. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like.

It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews.Tempeh performs well in a, after which it may be used in the place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior. Its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, they will create white feathery fluff which bonds the cut—this is the Rhizopus mold still growing—this is normal and perfectly edible.Types.

Sliced tempe kedelai (soy tempe)The most common tempeh is made from fermented soybeans. However, traditionally other ingredients such as ampas tahu (tofu dregs/), ampas kelapa (coconut dregs) and peanuts may be used in a fashion similar to the tempeh making process, although perhaps using different fungi or attracting other microbes.Tempeh kedelai Also called tempeh kedele or tempeh dele, or simply just tempeh. The most common and widely known tempeh, made from controlled fermentation of.Tempeh gembus.Tempeh kering Also known as kering tempeh (lit: 'dry tempeh'), or sambal goreng tempeh if mixed with plenty of hot and spicy sauce. It is a crispy, sweet and spicy, fried tempeh. The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, or other spices, or with. Often it is mixed with separately fried peanuts and anchovies ( ikan teri).

This dry tempeh will keep for up to a month if cooked and stored properly.Tempeh orek or orak-arik tempeh This variation is almost identical to tempeh kering, but is more soft and moist. The sweet taste is due to generous addition of kecap manis (sweet soy sauce). Tumis tempeh or oseng tempeh tempeh with vegetables such as green bean, basil, or onion, with spices. Other recipes might add for a milky-colored, and rather moist, stir-fried tempeh.Tempeh penyet Fried tempeh mixed with chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as (chicken) or (ribs).Tempeh satay Tempeh skewered and grilled as.Sate kere (Javanese for 'poorman's satay') from in Central Java is made from fluffy tempeh gembus. Ground tempeh can also be made into a thick sauce, such as in sate ambal, a chicken satay from, where tempeh flavored with chili and spices replaces the more common. Kripik tempeh tempeh snack crackers; a thinly sliced tempeh, battered and deep fried until crispy.

It is popular across Java, but notably produced in,.Grilled tempeh Grilled tempeh over charcoal or fire. Tempeh sandwich or tempeh burger Fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread or hamburger buns with salad, sauces or seasonings.

Tempeh dishes. Tempeh sandwichPreservation Freshly made, raw tempeh remains edible for a few days at room temperature. It is neither acidic nor does it contain significant amounts of. It, however, does possess stronger resistance to than unfermented soybeans due to its contents.Cooked as tempeh kering, the deep fried and seasoned bits of tempeh can last for a month or more and still be good to consume, if cooked correctly and stored properly in air-tight jar. The deep frying process removes the moisture, preventing further fermentation and deterioration, thus prolonging its shelf life.Antimicrobial agents culture responsible for the of tempeh from soybean produces natural, heat stable against spoilage and disease-causing microorganisms, extending the of the fermented product through microbial antagonism.

The mold is capable of inhibiting the growth of other fungi such as and by interfering with the accumulation of (especially ), the of greatest concern. Oligosporus has also been reported to produce four to five antibacterial substances during fermentation process. It produces against pathogenic bacteria such as and an antibacterial protein has been identified with activities against species (especially against ),. Non-refrigerated fresh tempeh Tempeh can be sold and consumed fresh within 48 hours once removed from its incubator.

It is commonly transported to the market in its incubation container (e.g. Bag, wrapper, etc.) and placed in the shade. In areas with warmer climates, tempeh can be kept at room temperature for 1–3 days before it becomes overripe. In locations with more temperate temperatures, it can keep for 1–4 days but will usually need to be refrigerated to prevent spoilage.

Refrigeration Fresh refrigerated tempeh should be sealed in a labeled polyethylene bag and kept in temperatures below 4 °C (40 °F). It can be kept at this temperature for 3–5 days and sometimes, even as long as a week. Storage life could be extended to 2 or 3 weeks if the tempeh is or prior to refrigeration due to the inactivation of enzymes and destruction of bacteria. Freezing is the preferred way to preserve tempeh due to its capability for wide distribution. Tempeh can be frozen whole or in slices, depending on preference.

Codename cure website game. During the freezing process, whole tempeh is placed in its perforated wrapper whereas sliced tempeh is packaged in a labelled polyethylene bag prior to being sealed in an outer bag and then frozen immediately. This method will keep for months with only a small loss of texture and flavor. Blanching Blanching tempeh by steaming or parboiling helps to extend the storage life by preventing bacterial growth, stopping mold growth and inactivating enzymes. Steaming appears to have a less negative effect than in terms of texture, flavor and nutritional value. Blanching is a great method for preserving tempeh prior to refrigeration, though not as beneficial for tempeh that is to be frozen.

Dehydration Air tray drying Tempeh can be dried via the air tray drying method. Cubes of tempeh placed on steel, mesh bottom trays are dried by the circulating hot air dryer. After the product is finished, they can be cut into 2.5-centimetre (1-inch) squares at 90 °C (200 °F) for 90 to 120 minutes in order to reduce moisture content to 2-4%. When placed in moisture proof bags, the tempeh has a shelf life of several months at room temperature.

Although this is a convenient method that produces a shelf stable product without requirement of refrigeration, the process of hot air drying can cause a significant loss of nutritional content such as the soluble solids and protein content. Sun drying This preservation method is most economical out of all methods. The tempeh can be blanched prior to dehydration to preserve flavor and prolong shelf life. Tempeh is exposed to internal temperature of 80–90 °C (180–200 °F) in this method. A disadvantage of this method is that sunlight can destroy some of the of tempeh.

Freeze drying This method is the most expensive out of all dehydration methods but provides the advantage of long stable shelf life at room temperature and an excellent retention of soluble nutrients (nitrogen protein and other solids). The product undergoes quick freeze at 10 °C (50 °F) and then dried at a moderate temperature inside a strong. Due to the pricey nature of the equipment, the final product price will be higher than tempeh preserved through other methods. Spray drying As this method is traditionally used for small particles, it is used to produce tempeh powder for products such as, etc. However, this method can be expensive due to the bulky nature of the equipment.

Deep frying This method produces ready to eat tempeh products. A culinary oil with a high, such as, or oil, is heated to 180 °C (350 °F) in the deep fryer. The tempeh is deep fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place.

The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying. See also.

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