Tempura originated in Java several centuries ago, in Indonesia today. The earliest writing date is 185 1 year;
The earliest research and publications came from the Dutch;
In Europe, the earliest commercial production was between 1946- 1959; By 1984, there are 18 Tianbei factories in Europe.
The earliest American text about Tianbei appeared in 1946. Since the 1960s, Cornell University, with the support of Dr. Steinkraus, and the Northern Research Center of the US Department of Agriculture, with the support of Dr. C.W. Hesseltine, have done a lot of research on Tianbei. The earliest commercial production in the United States began at 196 1, and was carried out by Indonesian immigrants. The emergence of white people began at 1975, which should be a sign that the mainstream society recognizes this food; From 1979 to 1984, Tianbei Company went from 13 to 53;
In Japan, the earliest characters can be found in 1928. Since 1983, with the widespread popularity of soybean milk, Japanese enterprises began to produce scallops in large quantities.
By 1984, the output of Marusai Week in Tanabe Factory in Japan reached nearly 7000 kg; Dutch Danbei production company reached 6000 kg; The Quong Hop/Pacific Tempeh in California, USA, has reached more than 3,000 kilograms.
Javanese characters can be traced back to the early AD and preserved in the form of stone carvings. There is little information about Tianbei in early literature. 185 1 It is the first time to mention Tianbei in the world, but it is estimated that1Tianbei existed in the 6th century.
Since the 10th century, the daily trade between southern China and Indonesia Islands has started, and it is probably at that time that soybeans were introduced to Indonesia. But the Malay pronunciation of soybean is similar to Japanese, so it may have been introduced from Japan.
It is also said that Tianbei may have existed two thousand years ago. Dr Sastroamijoyo pointed out that before that, people in China had used wild Bacillus subtilis to make fermented beans. Perhaps early merchants brought this strain to Indonesia and changed it to suit the local tastes. The root berries used in modern fermentation should adapt to the local climate; Indonesia is a colony of the Netherlands, so it is not surprising that the Dutch first studied Tianbei. 1895, Dutch microbiologist and chemist H.C. Prinnsen Geerligs first tried to identify the strain of Tenebrio molitor. In his classic paper "China Soybean Food", he pointed out that in Java, leguminous seed food which is easier to digest is made from other strains;
1923 Jansen, a Dutchman who successfully separated vitamin B 1, wrote a paper entitled "Animal's Demand for Anti-beriberi Substances and Their Existence in Food", pointing out that protein Tempura is of good quality and can be used as a supplement to rice protein. Although he thought that fermentation might reduce VB 1, the further study of 1932 by Dutch microbiologist A .G.van Veen proved that tempeh was an excellent source of VB 1 and VB2, which revised Jansen's research results.
In view of the death of villagers in 1933 due to improper operation, Van Veen's team studied and successfully isolated two deadly substances-toxic xanthophyll and alginic acid. In 1950, he also proved that one of the toxic substances is also a strong antibiotic. After 1950, the Netherlands and Germany conducted a lot of research on Tianbei.
The earliest English text that mentioned Tampere was 193 1 Plants in East India, and the production technology of Tampere was introduced. Then 1935, "Dictionary of Economic Crops in Malay Peninsula", has six pages to introduce Tanbei. In 1970s, three related movements promoted the production and consumption of Tian Bei: natural food movement, vegetarian transportation and soybean food movement. At the end of 1970s, the public took health, nutrition and physical fitness as their life pursuit, yearned for a simpler and happier lifestyle, and paid attention to the origin of high-quality protein, meatless diet, environmental protection, world hunger and other issues. In particular, the mainstream society's concern about the loss of saturated fat in cholesterol has become a contributing factor to the popularity of Tianbei.
Cornell University's research team found that a large amount of vitamin B 12 was produced in the fermentation process of Tianbei. The nutritional analysis of commercially produced scallops showed that100g of typical scallop samples contained 8.8 vickers VB 12, which was 2.9 times of the daily recommended amount in the United States.
1969-72, the Packet Chen research group of the University of Kentucky studied the antioxidant activity of the tempeh. A large number of other research results such as microbiology, biochemistry, physics and nutrition have emerged one after another.
Located in Tennessee, this farm is a "spiritual farm" for long-haired hippies. 1972, Alexander Lyon, a member of the farm and a doctor of biochemistry, began to make scallops for his companions, and the first white scallop factory in the United States was established.
The media storm fueled the consumption of Tianbei. 1977, Organic Garden magazine listed the farm as a supplier of Tianbei. Later, with the publication of related articles in Mother Earth, Dongxi Magazine, Vegetarian Times and other periodicals, cooking methods were popularized. After 1980s and 1990s, tempeh is a popular ingredient in mainstream American cooking books, and tempeh has become a necessary food for healthy dieters and vegetarians.
Nowadays, people's interest in tempeh has shifted to the functional study, anticancer activity and antithrombotic activity of tempeh isoflavones. In health food stores and high-end supermarkets, scallops are popular ingredients on refrigerator shelves. Nowadays, the domestic pure rice vegetarian western restaurant has started the production of Tianbei and the research and development of related products, which has opened up the Tianbei market in China and provided healthy fermented bean products for the people of China.