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.