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Glycine max |
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Kedelai |
Fabaceae |
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It is a branching, twining perennial with a varying height of up to
6 ft (1.8 m).
The alternate, trifoliate leaves are softly pubescent.
Small white or lilac pea-flowers borne in summer are immediately
followed by hairy pods containing 2 to 4 seeds.
Cultivation: The soya bean thrives in climates with hot humid
summers in fertile, well-drained soil.
Water well during very dry periods.
Propagate from seed.
In China, the soya bean has been cultivated and used in different
ways for thousands of years.
As early as 2828 before Christ, the Chinese Emperor Shen Nung
described the soya bean.
It was then considered as one of the 5 holy crops, besides rice,
wheat, barley and millet. |
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Soya beans Processing |
Soya beans are very versatile: they can be used as whole beans, or
processed as soya milk, tofu, tempeh, soya sauce or miso.
Soya milk is made by soaking soya beans, grinding them with water.
The fluid which result after straining is called soya milk.
Tofu a staple in Asia for 2,000 years,also known as soya curd, is a
soft cheese-like food made by curdling soya milk with a
coagulant(calcium sulphate)
As opposed to soya milk, tofu contains a lot of calcium, which
originates from the coagulant.
Tempeh is cake of soya beans that is made by removing the hull of
cooked, soya beans, mixing with a culture, and ageing for a day or
two. The culture helps hold the soya beans together in a cake form.
Since tempeh is made from whole soybeans, it is a fibre-rich food.
Soya beans mature in the pod, they ripen into a hard, dry bean.
Although most soya beans are yellow, there are also rare varieties
which are black, brown or green.
They can be cooked and used in soups, sauces and stews. Whole soya
beans are an excellent source of protein (then contain on average
37% protein!) and dietary fibre.
Soya sauce is a dark brown liquid made from soya beans that have
undergone a fermentation process. Depending on the ingredientys
there are different types of soya sauce: - shoyu: mixture of soya
beans and wheat - tamari: is only made from soya beans
Miso is a rich, salty condiment that characterizes the essence of
Japanese cooking. To make miso, soybeans and sometimes a grain such
as rice, are combined with salt and a mold culture, and then aged in
cedar vats for one to three years. The addition of different
ingredients and variations in length of aging produce different
types of miso that vary greatly in flavour, texture, color and
aroma.
Soya nuts are made from whole soya beans which have been soaked in
water and then baked until crisp and brown. They are similar in
texture and flavour to peanuts.
Soy coffee Gluten-free coffee substitute is available from Soycoffee.
Smooth & vitamin rich, it taste just like coffee and it contains all
the important iso flavones, genistein and daidzein. |
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