Szójatermékek

Szójatermékek are food products derived from soybeans. Soybeans are legumes native to East Asia and have been a staple food source for centuries, valued for their high protein content and versatility. The processing of soybeans yields a wide range of products consumed globally.

Common szójatermékek include tofu, also known as bean curd, which is made by coagulating soy milk and then pressing the resulting curds into blocks. Tofu is a neutral-tasting ingredient that readily absorbs flavors and is used in various culinary applications, from savory stir-fries to sweet desserts. Another popular product is tempeh, an Indonesian specialty made from fermented soybeans, which results in a firm, nutty-flavored cake. Soy milk is a dairy-free alternative to cow's milk, produced by soaking, grinding, and cooking soybeans. It is used as a beverage and as an ingredient in numerous recipes.

Edamame, young soybeans in their pods, are often steamed or boiled and eaten as a snack or appetizer. Soy sauce, a dark, salty condiment, is produced by fermenting soybeans with wheat, brine, and mold. Miso, a traditional Japanese seasoning paste, is also made from fermented soybeans, often combined with rice or barley, and is used to flavor soups and sauces. Various textured vegetable protein (TVP) products, made from defatted soy flour, are used as meat substitutes due to their chewy texture and ability to absorb marinades. These szójatermékek are integral to many cuisines and dietary patterns worldwide.