Dried Soya Bean

Dried Soybeans have the scientific name Glycine max and belong to the Fabaceae family. They originated in East Asia and are now widely cultivated in many countries with suitable climates, including Vietnam. Dried soybeans are generally round to oval, small to medium in size, with cream-yellow to pale-yellow seed coats and pale-yellow kernels.

Characteristic Features

The beans are round, oval, or slightly flattened, with a relatively uniform size. Mature beans have an outer seed coat covering the entire kernel and usually have a small hilum that ranges from light brown to yellowish brown.

The seed coat ranges from creamy yellow to pale yellow and has a relatively smooth, dry, and firm surface. Good-quality beans should be free from severe cracking, insect damage, or abnormal discoloration.

The inner kernel is pale yellow and firm when dry. During soaking, the beans absorb water and increase in size. After cooking, they become soft and can be easily mashed or blended.

The raw material is acceptable when the beans are dry, clean, and intact, with no mold, insects, infestation, foreign matter, rancid odors, musty odors, or other abnormal smells.

Flavor & Texture

Dried Soybeans have a mild characteristic bean aroma, a naturally nutty flavor, and a slightly rich taste. After soaking and cooking, the beans become soft and tender with a natural richness, making them suitable for blending, grinding, and further processing.

Uses and Applications

Dried Soybeans are commonly used to produce soy milk, tofu, soybean curd, and other soy-based food products. The beans can be soaked, blended, and filtered to produce soy milk or processed into other soy-based products.

They are also used to produce soybean flour, soybean oil, soy sauce, and various food ingredients and products derived from soybeans.

Nutritionally, soybeans are a significant source of plant-based protein and also provide unsaturated fats, carbohydrates, dietary fiber, B-group vitamins, and minerals such as calcium, iron, magnesium, and potassium.