14 - Food Use of Whole Soybeans

Abstract

In general, traditional soy foods, also known as Oriental soy foods, are classified as non-fermented and fermented. Non-fermented soy foods include soymilk, tofu, soy sprouts, yuba (soymilk film), okara (soy pulp), vegetable soybeans, soy nuts and toasted soy flour, whereas fermented soy foods include soy sauce, miso (fermented soy paste), natto, tempeh, soy yogurt (fermented soymilk), sufu (fermented tofu), and soy nuggets (fermented whole soybeans). Traditional soy foods that are commonly marketed in North America include soy sauce, tofu, soymilk, tempeh, green vegetable soybeans, soynuts, and soy yogurt. Most non-fermented soy foods are consumed mainly for nourishment. In contrast, many fermented soyfoods are generally used as seasonings or condiments in cooking or making soups. They contribute more flavor than nutrition. The two exceptions for fermented products are tempeh and natto, which are consumed as a part of the main meal and contribute nutrients to the diet in addition to their characteristic flavor. All traditional soy foods were made from whole soybeans. However, with use of modern processing technologies, some traditional foods, such as soy sauce, soymilk, and tofu, can be made from defatted soy meal or its derivative products, such as soy protein isolate. This chapter discusses various types of traditional soy foods, non-fermented or fermented, made from whole soybeans, with respect to their variety, preparation methods, and principles.