Portal:Soy
Portal maintenance status: (October 2018)
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Introduction
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.
Selected general articles
Equol (4',7-isoflavandiol) is an isoflavandiol estrogen metabolized from daidzein, a type of isoflavone found in soybeans and other plant sources, by bacterial flora in the intestines. While endogenous estrogenic hormones such as estradiol are steroids, equol is a nonsteroidal estrogen. However, only about 30-50% of people have intestinal bacteria that make equol. Equol can exist in two enantiomeric forms, (S)-equol and (R)-equol. (S)-Equol preferentially binds estrogen receptor beta. Read more...- Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein. Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M ≈ 30-120 g/l) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured. Read more...
Shōyu is traditionally divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock.
Some soy sauces made in the Japanese way or styled after them contain about 50% wheat. Read more...
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is a natural by-product of the manufacture of tofu. It became a common beverage in Europe and North America in the 21st century, as production techniques were developed to give it taste and consistency more closely resembling dairy milk. Along with similar vegetable-based "milks", like almond and rice milk, soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant. Read more...
Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin. Read more...
Edamame /ˌɛdəˈmɑːmeɪ/ is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame and Edamame in Japanese are also sometimes used. Read more...- Abura-age (油揚げ), is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ).
The Japanese were the first to develop tofu pouches. However, little is known of their early history. The Tofu Hyakuchin of 1782 (Abe 1972) gave a recipe for deep-fried tofu, but it is not clear if it puffed up like a tofu pouch. It is known that tofu pouches existed by 1853, when inari-zushi (tofu pouches filled with vinegared rice) originated (Ichiyama 1968). Because of their long storage life, light weight, and complexity of production, tofu pouches lend themselves to large-scale factory production and widespread distribution. By 1974 large factories were using two metric tons of soybeans a day to make 116,600 tofu pouches. By 1980 huge modern factories produced 300,000 to 450,000 pouches a day using conveyorized deep fryers. At this time roughly a third of the soybeans consumed for tofu in Japan were for deep-fried tofu, and an estimated 85 percent of this was for tofu pouches. Read more...
Cysteine proteases, also known as thiol proteases, are enzymes that degrade proteins. These proteases share a common catalytic mechanism that involves a nucleophilic cysteine thiol in a catalytic triad or dyad.
Cysteine proteases are commonly encountered in fruits including the papaya, pineapple, fig and kiwifruit. The proportion of protease tends to be higher when the fruit is unripe. In fact, dozens of latices of different plant families are known to contain cysteine proteases. Cysteine proteases are used as an ingredient in meat tenderizers. Read more...- Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. Read more...
Tofurkey (a portmanteau of tofu and turkey) is faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices. Tofurkey is oven-roasted or baked and is suitable for vegetarians and vegans. It can be homemade or purchased ready-made and frozen from multiple sources such as health food stores or specialty grocers, or ordered online and shipped in insulated packing. Read more...
Phytic acid (deprotonated phytate anion in the picture) is an antinutrient that interferes with the absorption of minerals from the diet.
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on these antinutrients commonly found in food sources and beverages. Read more...
Daidzein (7-hydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one) is a naturally occurring compound found exclusively in soybeans and other legumes and structurally belongs to a class of compounds known as isoflavones. Daidzein and other isoflavones are produced in plants through the phenylpropanoid pathway of secondary metabolism and are used as signal carriers, and defense responses to pathogenic attacks. In humans, recent research has shown the viability of using daidzein in medicine for menopausal relief, osteoporosis, blood cholesterol, and lowering the risk of some hormone-related cancers, and heart disease. Read more...
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal. Some, but not all, soybean meal is produced from the residue left after oil extraction. Removal of the oil, which is used mostly in food, but also for industrial oils, soaps and biodiesel, involves crushing and either pressing or solvent extraction. Some, but not all, soybean meal contains ground soybean hulls. Soybean meal is heat-treated during production, to denature the trypsin inhibitors of soybeans, which would otherwise interfere with protein digestion. Read more...
Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. Read more...
Bai ye (English: tofu skin, Chinese: 百页, pinyin: bái yè) is a main ingredient of some traditional Chinese dishes, such as bean curd skin roll (Chinese:百页包, pinyin: bái yè bāo; literally "Hundred Pages Bun") that is widely known in southern regions of China and some of north regions of China and bean curd knot(Chinese:百页结). Tofu skin is a kind of pressed tofu. In China, pressed tofu comes in myriad shapes, sizes, and texture. Producer put a lot of pressure on the bean curds and they become tofu skin (bai ye). Read more...
Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce (tianmianjiang). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Read more...
Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[page needed]
Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called mianchi. Read more...- Soy allergy is a type of food allergy. It is a hypersensitivity to dietary substances from soy causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people. The Asthma and Allergy Foundation of America estimates soy is among the eight most common food allergens for pediatric and adult food allergy patients. It is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with soy ingredients. The most severe food allergy reaction is called anaphylaxis and is a medical emergency requiring immediate attention and treatment with epinephrine. Read more...
Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Read more...- Plamil Foods Ltd is a British manufacturer of vegan food products. Founded in 1965, the company sells soy milk, horchata, egg-free mayonnaise, chocolate and carob bars.
The company began life in 1956 as the Plantmilk Society, which was set up by Leslie Cross, vice-president of the British Vegan Society, to explore how to produce a commercial soy milk as an alternative to dairy for vegans and others. Plamil became the first company in the UK, and one of the first in the Western world, to make soy milk widely available. Read more...
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate). Read more...- Sterols, also known as steroid alcohols, are a subgroup of the steroids and an important class of organic molecules. They occur naturally in plants, animals, and fungi, and can be also produced by some bacteria (however likely with different functions). The most familiar type of animal sterol is cholesterol, which is vital to cell membrane structure, and functions as a precursor to fat-soluble vitamins and steroid hormones. Read more...
Sundubu-jjigae (순두부찌개) or soft tofu stew is a jjigae (Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder). The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan (side dishes).
Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. Although sun in sundubu doesn't have Sino-Korean origin, sundubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sundubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun tōfu (純豆腐) or sundubu (スンドゥブ). Read more...
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. Read more...- This is a list of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Read more...
- Boca Burger is a veggie burger made chiefly from soy protein and wheat gluten; it is a registered trademark of the Boca Foods Company, a subsidiary of Kraft Foods. Like all of Boca Foods' products, Boca Burgers serve as a meat analogue. Although most of Boca products are vegetarian and may include animal-derived ingredients such as dairy products, some of them are vegan. As of summer 2008, Boca Burgers are not available outside North America, and there are no current plans to offer them internationally. Read more...
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh. Read more...
Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. Read more...
Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore. Read more...
Beta-amylase (EC 3.2.1.2, saccharogen amylase, glycogenase) is an enzyme with the systematic name 4-alpha-D-glucan maltohydrolase. This enzyme catalyses the following chemical reaction
: Hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains Read more...- Kikkoman Corporation (キッコーマン株式会社, Kikkōman Kabushiki-gaisha) is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services.
Kikkoman has production plants and offices in Japan, the U.S., the Netherlands, Singapore, Taiwan, China and Canada. Kikkoman is the most popular brand of soy sauce in Japan and the United States. The village of Sappemeer in Groningen, the Netherlands, is the European headquarters of the company. A plant on the site began operations in 1997 and now produces over 400 million litres of soy sauce per annum. Read more...
Fresh tempeh at the market, Jakarta, Indonesia – traditionally, tempeh is wrapped in banana leaves.
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine.
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Read more...- Nattō (納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Read more...
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.
Tofu skin's use was first documented in written records in China and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese and Japanese cuisine. Read more...
Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (traditional Chinese: 甜麵醬/甜醬; simplified Chinese: 甜面酱/甜酱; pinyin: tiánmiànjiàng or tiánjiàng; Korean: 춘장; romaja: chunjang), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce. Read more...
Did you know...
- ... that the best-selling flavor of Japanese Kit Kats in 2010 was soy sauce?
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Selected images
Biplane cropduster over US soybean field
Tempeh, fermented soybean cake
A Malaysian Soy milk carton, and a glass of the beverage
Soybean Production (1961 - 2016)
Country code; ISO 3166-1 alpha-3, oth 86; other 86 countries.
Top 8 countries produced 94.82% in 2016.
Subcategories
Topics
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| Sauces and condiments |
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