CODEX STAN 313R-2013(坦佩地区标准).pdf

CODEX STAN 313R-2013 Page 1 of 2 REGIONAL STANDARD FOR TEMPE (CODEX STAN 313R-2013) 1. SCOPE This standard applies to tempe as defined in Section 2 below and intended for human consumption. It does not apply to those that undergone further processing other than freezing. 2. DESCRIPTION Tempe is a compact, white, cake-form product, prepared from dehulled boiled soybeans through solid state fermentation with Rhizopus spp. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1. Composition Product covered by this standard shall consist of the following ingredients: (a) Soybeans (any variety); (b) 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. 3.2. Quality Factors 3.2.1 Organoleptic (a) Texture: Compact and not easily disintegrated upon cutting with knife. (b) Colour: White colour of luxurious growth of mycellium of Rhizopus spp. (c) Flavour: Characteristic of tempe flavour, nutty, meaty, and mushroom-like. (d) Odour: Characteristic of fresh tempe odour without ammonia smell. 3.2.2 Foreign Matters Tempe shall be free from foreign matters (e.g. other beans, small stone, husk etc). 3.2.3 Analytical Requirements (a) Moisture content 65% w/w max. (b) Protein content 15% w/w min. (c) Lipid content 7% w/w min. (d) Crude fibre 2.5% w/w max. 3.3 Classification of “defectives” Any container that fails to meet the applicable quality requirements referred to in Section 3.2 should be considered as a “defective”. 4. FOOD ADDITIVES 4.1 None permitted. 4.2 Processing aids Processing aids can be u