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Soy protein powder is made from the humble soybean. It’s a complete protein and rich in BCAAs. Soy proteins may help reduce cholesterol, lower blood pressure, and build muscle.
Soy flour is made by grinding (usually cooked) soybeans into a fine powder. It comes in three forms: whole or full-fat (contains natural oils); defatted (oils removed, made from press cake) with 50% protein content and with either high water solubility or low water solubility; and lecithinated (lecithin added to defatted flour).
Soybean meal. 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. [1] Most soybean meal is defatted, produced as a co-product of soybean oil extraction. [2]
Kinako is produced by finely grinding roasted soybeans into powder. [3] [5] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin. [5] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product. [5]
A traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy. 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 ...
Textured soy chunks. 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 some meats.
Kong-gomul (콩고물; "soybean powder") – the yellow gomul is made by washing, draining, and roasting soybeans, then mashing them with ginger, garlic, and salt. It is then sieved to desired fineness: coarse kong-gomul usually used to coat injeolmi , and coarse kong-gomul to fill and top siru-tteok .
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. 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, nattō, and tempeh.
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