템페 ( Tempeh ) 의 영양학적 특성 및 그 이용방안 = Review of Nutritional Characteristics of Tempeh and its Usage

다국어 초록 (Multilingual Abstract)

Tempeh is a popular Indonesian fermented food consisting of tendercooked soybeans bound together by a dense cottony mycelium of Rhizopus mold into compact white cakes or patties. It can be seasoned, and cooked by frying, roasting or baking-just like meats. It has many advantages on the point of nutritional view like below; 1) The yield efficiency is higher than any other kinds of soy foods because of no separation in manufacturing process. 2) The average content of protein is about 20% which compares very favorably with beef(20%), hamburger(13%), eggs(13%) and milk(3%). 3) Free amino acids are increased during fermentation. The amount of different free amino acids in Tempeh is from 1 to 85 times as much as that of unfermented soybeans. 4) The fat content is slightly lower than that of soybeans, but the acid value is noticeably higher. 5) Riboflavin, vitamin B, nicotinic acid vitamin B_(12) are increased during fermentation, although pantothenic acid is little altered. 6) Fiber is slightly increased during fermentation. 7) Tempeh has a medicinal property; its Rhizopus molds produce natural heat stable antibacterial agents that act as antibiotics. .8) Rhizopus molds bring about delicious new flavours and aromas. As above mentioned advantages, Tempeh is an ideal food for use as a source of tasty and cheap high-quality protein.