Open Access
Table 4
Existing products produced from soybeans.
| Raw material | Product |
|
|
|
| Mature bean | Roasting, roasting and grinding (traditional confectionary products) |
| Water-extracting of dried soy (soymilk) | |
| Precipitating water-extracts (soy curd as tofu) | |
| Fermenting cooked bean (soy taste as miso, soysauce as sho-yu...) | |
|
|
|
| Defatted meal | Defatted soy flours and grift: human consumption grounded |
| Soy protein concentrates: 70% of protein prepared from defatted meal by selective extraction | |
| Soy protein isolates: protein concentration: 96% are obtained by selective solubilisation of the protein | |
| Extrusion textured soy protein or Textured Soy Protein-TSP (meat analogues) | |
| Spun fibers of soy protein (synthetic fiber analogous meat) | |
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