제품 ≫ 두류,콩 ≫ 콩제품

콩 활용제품

- 두유
- 두부
- 유부
- 콩나물



 


 
Edamame – green vegetable soybeans, harvested while still green
Natto – fermented cooked whole soybeans
Okara – pulp fiber by-product of soymilk
Miso – rich, salty condiment
Soybeans – hard, dry, mature bean
Soynuts – roasted soybeans
Soymilk – soybeans soaked, ground fine, and strained to produce a fluid
Soy Sauce – dark-brown liquid that has undergone fermentation
Soy Sprouts – sprouts of soybeans
Tofu & Tofu Products – soybean curd, made by curdling fresh soymilk
Tempeh – chunky, tender soybean cake
Yuba – made by lifting and drying the thin layer formed on the surface of cooling soymilk
Soy protein Products (Meat Analogs) – made from soy proteins or tofu to make a protein product
Soy Beverage – made with soymilk or isolated soy protein
Soy Cheese – cheese made from soymilk
Infant Formulas (Soy Based) – made with soy protein isolate powder as its base
Soynut Butter – made from roasted, whole soynuts, which are crushed and blended
Soy Yogurt – yogurt made from soymilk
    Nondairy Soy Frozen Desserts – made from soymilk or soy yogurt

Soy Flour – made from roasted soybeans ground into a fine powder, 50% protein
Soy Protein, Textured  – made by running defatted soy flour through an extrusion cooker
Hydrolyzed Vegetable Protein (HVP) – obtained from any vegetable
Lecithin – extracted from soybean oil, used as an emulsifier in products high in fat
Soy Grits – similar to flour, toasted and cracked into coarse pieces instead of ground fine
Soy Protein Isolate (Isolated Soy Protein) – protein removed from defatted flakes, 90% protein
Soy Protein Concentrate – comes from defatted soy flakes, retains bean’s dietary fiber, 70% protein
Soy Fiber – okara, soy bran, and soy isolate fiber, made from the hulls and soy isolate in a fibrous form
Soy Oil & Products – oil extracted from whole soybeans, high in polyunsaturated fat

Natto

Okara

Miso

Soymilk

Soy Sauce (Tamari, Shoyu, Teriyaki)

Soy Sprouts

Tofu & Tofu Products

Tempeh

Yuba