DESCRIPTION |
·
TEMPE IS A COMPACT,
WHITE, CAKE-FORM PRODUCT, PREPARED FROM DEHULLED BOILED SOYBEANS THROUGH
SOLID STATE FERMENTATION WITH RHIZOPUS SPP. |
ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
· COMPOSITION o
SOYBEANS (ANY VARIETY); o
MOULD OF RHIZOPUS SPP.
(R. OLIGOSPORUS,R. ORYZAE AND/OR R. STOLONIFER) MIX WITH COOKED RICE POWDER,
RICE BRAN POWDER AND/OR WHEAT BRAN POWDER AS AN INOCULA. |
· QUALITY FACTORS o
ORGANOLEPTIC § TEXTURE: COMPACT AND NOT EASILY DISINTEGRATED UPON
CUTTING WITH KNIFE. § COLOUR: WHITE COLOUR OF LUXURIOUS GROWTH OF
MYCELLIUM OF RHIZOPUS SPP. § FLAVOUR: CHARACTERISTIC OF TEMPE FLAVOUR, NUTTY,
MEATY, AND MUSHROOM-LIKE. § ODOUR: CHARACTERISTIC OF FRESH TEMPE ODOUR WITHOUT
AMMONIA SMELL. o
FOREIGN MATTERS TEMPE
SHALL BE FREE FROM FOREIGN MATTERS (E.G. OTHER BEANS, SMALL STONE, HUSK ETC). o
ANALYTICAL REQUIREMENTS § MOISTURE CONTENT 65% W/W MAX. § PROTEIN CONTENT 15% W/W MIN. § LIPID CONTENT 7% W/W MIN. § CRUDE FIBRE 2.5% W/W MAX. |
FOOD
ADDITIVES |
·
NONE PERMITTED. |
·
PROCESSING AIDS. |
·
PROCESSING AIDS CAN
BE USED IN THESE PRODUCTS TO CONTROL ACIDITY DURING SOAKING THE BEANS. |
·
PROCESSING AIDS
USED IN PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH THE GUIDELINES ON
SUBSTANCES USED AS PROCESSING AIDS (CXG 75-2010). |
CONTAMINANTS |
·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS (MLS) OF THE
GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS (MRLS)
FOR PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION. |
HYGIENE |
·
IT IS RECOMMENDED
THAT THE PRODUCT COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
·
THE PRODUCTS SHOULD
COMPLY WITH THE MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 211997). |
LABELLING |
·
THE PRODUCTS
COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE LABELLED IN ACCORDANCE
WITH THE GENERAL STANDARD FOR THE LABELLING OF PREPACKED FOODS (CXS 1-1985). |
·
NAME OF THE PRODUCT
THE NAME OF THE PRODUCT TO BE SHOWN ON THE LABEL SHALL BE “TEMPE”. |
METHODS OF
ANALYSIS AND SAMPLING |
·
FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED
IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |