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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.
Glycine (soybean or soya bean) is a genus in the bean family Fabaceae. The best known species is the cultivated soybean (Glycine max). While the majority of the species are found only in Australia, the soybean's native range is in East Asia. A few species extend from Australia to East Asia (e.g., G. tomentella and G. tabacina).
Dry beans and snap beans are the same species, although dry beans are distinguished from snap beans (green beans) which are consumed as immature pods. [3] Dry and snap beans also differ from soybeans (Glycine max), in which the seeds are consumed in a variety of processed forms such as tofu, soybean meal, oil, and fermented forms such as miso ...
The beans are washed and soaked in water for 12 to 20 hours to hydrate them, and increase their size. [23] Next, the soybeans are steamed for six hours, although a pressure cooker may be used to reduce the time. The cooked beans are mixed with the bacterium Bacillus subtilis, known as nattō-kin in Japanese.
Sliced tempeh. This is a list of soy-based foods.The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
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]
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