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Patent Searching and Data


Title:
METHODS FOR USING TEMPEH/TEMPE IN FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2022/243878
Kind Code:
A3
Abstract:
A method to create a tempeh food product and a novel tempeh food product are described herein. The tempeh food product is natural, wholesome, plant-based, non-GMO, gluten-free, cholesterol- free, low in sodium, unpasteurized, low in saturated fat, and vegan. In examples, the tempeh food product is a tempeh bak kwa, a soy tempeh minced product, or a soy tempeh chip, among others not explicitly listed herein.

Inventors:
LEONG ANGELINE (SG)
GOH BENG KIAT ANDREW (SG)
Application Number:
PCT/IB2022/054595
Publication Date:
January 12, 2023
Filing Date:
May 18, 2022
Export Citation:
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Assignee:
LEONG ANGELINE (SG)
GOH BENG KIAT ANDREW (SG)
International Classes:
A23L11/50; A23L11/00
Foreign References:
CN110916161A2020-03-27
JPH06319456A1994-11-22
JPS61152256A1986-07-10
CN112655891A2021-04-16
Other References:
SMALL STEP VEGAN: "Tempeh Ground Meat", 20 January 2020 (2020-01-20), pages 1 - 5, XP009542510, Retrieved from the Internet [retrieved on 20221114]
ANONYMOUS: "1-pan-tempeh-bolognese", 30 July 2019 (2019-07-30), pages 1 - 35, XP093023110, Retrieved from the Internet [retrieved on 20221114]
HUIBARBIE79: "Qtela Spicy Tempeh Chips", 29 September 2018 (2018-09-29), pages 1 - 6, XP009542508, Retrieved from the Internet [retrieved on 20221114]
ANONYMOUS: "Bean Dregs Tile Crisp", 29 May 2015 (2015-05-29), pages 1 - 6, XP093023117, Retrieved from the Internet [retrieved on 20221115]
GUAN YING, WANG JINPENG, LI WEN, WEI MINGMING, XING GUANGLIANG, WANG LIXIA, ZHANG BO, DONG MINGSHENG: "Changes in Major Nutritional Components and Antioxidant Activity of Fermented Okara", FOOD SCIENCE, vol. 37, no. 21, 1 January 2016 (2016-01-01), CN , pages 189 - 194, XP093023121, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201621032
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