2 replies to this topic

[urmimalabose]

Hi lovely people of ISQN :)

 

We are exploring manufacturing of tempeh in our production facility, and having done a kitchen trial I do believe, it is within our capability. However I am here, trying to seek knowledge from experts here about tempeh production from a technical point of view, including quality control, assurance, microbiological, and under the broader BRCGS umbrella.

 

In case anybody needs any information of process for consideration, the ideal process includes soybeans to be cooked to soften, cooled, inoculated with starter culture, allowed to ferment over 24-48hrs thereby allowing the growth of mycellium, then the product is pasteurised and packed.

 

Further to this, it would also be lovely to understand, if vacuum packing is imperative to tempeh packing.

 

Much thanks in advance!

 

Regards,

Urmi

[Tony-C]

Hi Urmi,

 

You might find Wikipedia useful, I am surprised at the amount of information and references that are available there: Tempeh

 

Kind regards,

 

Tony

[GMO]

Campden BRI isn't what it was but if you're completely new to Tempeh I'd reach out there and see what kind of exorbitant cost they quote you for some advice(!)  Joking aside, any fermentation process will need to be at a warm temperature to ensure the starter cultures can grow.  But that can also support pathogen growth if you're not careful. In my mind I'm thinking of dairy fermentation and how you may want to segregate your cook process (like a low risk to high risk transition) so that pathogens do not get introduced in your fermentation stage. Also the amount of pH change you get and how quickly will be important in controlling things like staph enterotoxin.

 

Then after all of that, storage and handling post production will be key to prevent recontamination.  While Tempeh is normally cooked, I'd assume quite high levels of consumer misuse (possibly not failing to cook at all but probably quite often failing to reach a kill temperature.)

 

So I think it's probably going to be easy to make but I would really get my due diligence behind me so I'm understanding if I can make it safely.  I've not been able to find any authoritative guides on it but good luck.