The Great Shape-Shifting Soybean

Soybeans pack a lot of nutritional value and have become integral to the food industry. Soybeans vary in size and come in several colors, including black, blue, brown, mottled and yellow. They are classified as vegetable and field types. Those classified as vegetables (the varieties used for cooking and all types of food, except production of edible oils) cook more easily, have a nutty flavor, are larger and have a more-tender texture. They also have higher protein and less oil content than the field variety, which primarily supplies oil.

Soybeans are an excellent source of protein. They also contain isoflavones, and vitamins C and K. Research shows soy helps reduce cholesterol and plays a role in disease prevention. 

Tofu, miso, edamame and natto (a Japanese staple consisting of fermented soybeans) are a few of the more-traditional ways we consume soybeans. Soy is processed in a variety of ways: into tofu, meal, flour, protein powders, textured soy protein (for vegetarian foods), oil, tempeh (another fermented soy-food), lecithin and soy sauce.

Soy-based cheeses, milks and yogurt have become popular substitutes for dairy products. However, since soy does not contain significant amounts of calcium, when it substitutes for dairy it is typically enriched with calcium. Vegans, lactose-intolerant individuals and others often substitute soymilk for cow’s milk. This is particularly viable in various cooking applications where soymilk’s flavor is not detected, such as in pancakes and other batter- based products. Its beany flavor is more noticeable in products such as quiches and sauces, where cow’s milk plays a prevalent flavor role. Soymilk is typically enhanced with added B₁₂, lecithin and vitamin E.

Tofu is made by coagulating soymilk and then pressing it into blocks. Various types exist, from silken, or soft, which contains a high amount of moisture, to firm, which is drained and pressed again. Dried, fried and flavored varieties also are sold. Tofu is low in calories, contains beneficial amounts of iron, magnesium and protein, and contains no cholesterol. It is commonly used as a substitute for meat products and used widely by vegetarians and vegans.

Soy products give the food professional the ability to create myriad applications, including combining tofu and soymilk in a nondairy smoothie.