Soy milk

Soya milk (also called soya milk, soya powder, soya bean milk or soya juice, and sometimes referred to as soya syrup / drink), it is a beverage made from soybean. It is a stable emulsion of oil, water and protein, which is soaked by soaking the dry soybean and grinding it with water. Soy milk contains almost the same ratio of proteins as in cow's milk: about 3.5%, as well as 2% fat, 2.9% carbohydrate and 0.5% ash. Soy milk can be made at home only by traditional kitchen appliances or soy milk machines.

Tofu can be made from frozen proteins of soy milk, such as cheese made from dairy milk.

The origin

The oldest proof of soy milk production is found in China around 25-220 AD, where milk soya is engraved on a stone slab in the view of a kitchen. It also appears in the chapter titled Four Tabu of Lunheng, Wang Chong of E82, this is probably the first written record of soy milk. The probability of evidence of soy milk is rare before the 20th century and before its extensive use is impossible.

According to the popular tradition in China, soy milk was developed by Liu An for medicinal purposes, although there is no historical evidence of this legend. This story first began in the 12th century, was not clearly mentioned in the end of the 15th century, when Bencao credited Lee with the development of tofu without mentioning soy milk in Gangnamu. Later, writers in Asia and West also told Liu An responsible for the development of soy milk, assuming that he could not make tofu without making soy milk. However, it is also likely that the authors have described Liu as wrongly responsible for the development of tofu. However, some authors have recently named Liu An in 164 B.C. Has been responsible for developing tofu. Cultural Words

The most common Chinese word for soya milk is "豆漿" (pinyin: do jiang; i.e. bean + thickened fluid) and "豆奶" (pinyin: doi ni; i.e. bean + milk).

The Japanese word for soya milk is tone (豆乳).

To represent the word soy milk in Korea, "두유 (豆乳)" is. "두" and "유" represent soya and milk respectively.

In Singapore, it is known in the local Hokkien dialect as Tau-huey-tzui (豆花 水, poj: tau ho chui), while in Malaysia it is known in local Malay language as "suuso soya" or "suu taahu" Is known by. the trend Greek café frappe is prepared by adding extra cinnamon through soy milk

Simple Soya milk is not sweet, although some soy milk products are made sweet. Salted soy milk is prevalent in China.

This beverage is very popular in Malaysia's hawker culture. In Chinese Malaysia stalls, this is a standard offering with food. Soybean milk in Malaysia is usually flavored with either white or brown sugar syrup. The consumer has a choice of grass jelly which is called leong fen or sikau (in Malay language), there is also the option of mixing in the drink. The seller of soybean milk in Penang also offers bean curd, which is a custard-like confection, which is known by the name of the local people Tau Hua, and which is flavored with syrup like soybean milk. In Indonesian it is known as "Susu Kedale". A beverage manufacturer named Yeo, in Singapore and Malaysia, sells commercial tin and canned version of soybean milk.

In India too, these drinks are becoming increasingly popular. Soya was originally brought into practice by Mahatma Gandhi in 1935. Nowadays, it is widely sold in TetraPac by various brands like Stata.

In the west, due to the presence of soy milk, almost the same protein and fat, it has become a popular choice of cow's milk. Soy milk is usually available in the taste of vanilla and chocolate, as well as in the original flavor. In some western countries where vegetarianism is made in penetration, it is available on request at the café and coffee franchisee as a substitute for cow's milk. Health Health benefits

The amount of cow's milk in the soy milk is as much protein (though the amino acid profile is not the same). Natural soy milk contains slightly fecal calcium, which is natural due to bean pulp, which is insoluble in humans. For its resistance, many manufacturers enrich their product with supplemental calcium carbonate for humans. Unlike milk cow, there is very little saturated fat and cholesterol. In soya products sucrose is like the original dyscharide, which divides into glucose and fructose. Because soy does not contain glactose, which is made of lactose breakdown, so soy based infant formulas can be a safe alternative to mother's milk for children suffering from glandetoscopia.

Soy milk can be encouraged as a healthy alternative to cow's milk for the following reasons:

Although it has been suggested that soy intake is associated with lower density lipoprotein ("harmful cholesterol") and decrease in triglyceride, in the study of soy protein intake being consumed by a group, 2006 revealed that health There is no relation between the benefits (such as the health status of cancer or heart disease) and soy intake, and neither does it give any benefit to women undergoing menopause. Yes The benefits of soya are related to its ability to remove proteins from animals, to remove high-saturated fat foods and to give dietary fiber, vitamins and minerals.

Although it has been suggested that the quality of soya sperm can affect the density of bone minerals, there is not enough research available to support these relationships. Method

Soy milk can be made from whole soybean or full fat soya flour. Dry beans are soaked in water overnight or at least 3 hours or more, depending on the water temperature. These rehydrated beans are wet milling with enough water to get the desired solid content for the final product. Depending on the weight, the ratio of water to beans should be 10: 1. As a result, the resulting solution or puree is boiled to increase its nutritional value, to improve the taste and to sterilize the heat-induced soya trispin inhibitor. This process of heating at or near the boiling point moves up to 15 to 20 minutes, after which the insoluble sediment (soy pulp fiber or oka) is removed by a filtering process.

There is a simple but profound difference in the process of traditional Chinese and Japanese soy milk manufacturing: In Chinese method boil the filterer (soy milk) after cool filtering, while in Japanese method boils the first slurry, then heats it hot. Are there. In the latter method, the amount of soy milk received is high, but when boiling, it requires foam-resistant agent or natural fenugreek. Bringing the faded soya milk to the boiling point is the solution to the problem of foam. It is usually opaque, white or blurred white and it is about as much as hardness of cow's milk.

For all raw soybean protein products, heat is necessary to destroy the activity of naturally present protease inhibitors in soybean. The pancreas naturally secretes the protease to digest food. By eating raw soybean regularly, secretion is more than the pancreas, which can cause the benign tumor of pancreas to start.

When soybean absorbs water, then endogenous enzyme, liprocytogenesis (LOX), EC 1.13.11.12 linoleate: oxy doradocytes, catalyzes a reaction between polyunsaturated fatty acids and oxygen (hydropyraxidation). LOXs start the creation of free radicals, which can then attack other cell components. Soybean seeds are the most abundant sources of LOX. This is considered a protective mechanism of soybean against fungal invasion.

In 1967, a discovery was made from the experiments of the New York State Agricultural Experiment Station, New York, at Cornell University and Geneva, according to which, the beetle beans grinded by the rapid hydration milling process above 80 ° C, such as paint, slightly from conventional soy milk Different flavors can be prevented from being formed. These instant moisture heat treatment, deactivates the looxy enzyme even before starting significant negative effects on the taste. In all modern non-flavored soy milk, the same type of LOX is eliminated by heat.

The normal mature soybean contains three LOX isozymes (SBL-1, SBL-2 and SBL-3), which are really important for the development of undesirable flavor. Recently (1998) one or more of these isozymyms have been removed from the genetically modified form of soybean, which reduces the taste of low-ripe bean-like smell and stamina in soy milk. An example of triple LOX-free soybean is American soybeans called "Laura".

The University of Illinois has developed a soy milk that uses whole soybeans. Those who normally make insolubles become very finely converted into a permanent suspended solution by homogenization.

In the West where the word "milk" is available only by law for cow's milk, commercial products are usually sold by labeling "soy milk". For example Australia Canada, Europe The idea that "soya drink" will be a low quality soya milk, is wrong, a quick look at the components of any soya drink is enough to prove this urban saying wrong. To make food Soy milk with salt and vinegar, with a bowl of soup, vegetables and Vonton dumplings. Bottled soy milk is sold in Thailand

Soy milk is found in many vegetarian and vegan food products and can be used in many recipes instead of cow's milk.

Both "sweet" and "salted" soy milk are traditional Chinese, snack foods, which are either hot with bread such as Mantou (boiled roll), Yautiao (Deep Fry dough) and Shaobing (sesame bread) Or cold. Soy milk is usually sweetened by adding sugarcane sugar or ordinary syrup. "Salted" soy milk is a spicy combination of chopped greens of mustard, dried prawns and for curd, to decorate vinegar, yoots Croton, cut onion (green onion), silantro (coriander), meat fiber (肉鬆; rou Song), small onion and sesame oil, soya sauce, chilli oil and salt are taken according to the taste.

Soy milk is used in many types of Japanese food, such as to make Yuba as well as to make Nabimono base soup.

In Korean cuisine, soy milk is used as a soup in the form of Kongguxu, which is a cold noodle soup, which is prepared by eating saffron soy milk in most of the summer and then by drainage.

Soy milk is used in conforming to soya, soya cream, soya kefir and soya based paneer. Nutrition and Health Information

Nutrients in 8 ounces (250 mL) of ordinary soy milk: Ecological impact

Consumption of soybean milk in terms of ecology is more beneficial than raising cows. Because more people can be nurtured by soy production compared to raising cows on the same size ground. In the case of organic meat, it is a supported argument, because animals are less than the amount used for the cultivation of pesticides on the grazing ground. However, with the sale of organic food less than 1% to 2% of total food sales worldwide, this comparison is currently negligible. In addition, cows require a lot of energy to produce milk, because the farmer must nourish the animal, which takes 40 kilograms (90 pounds) of food and 90-180 liters (25-50) in one day. Gallon) water, while soybean needs compost, water and land only. Because soybean is a leguminous plant, it replenishes its soil nitrogen.

In Brazil, the explosive conditions of soybean cultivation have ended a large part of the forest, causing ecological damage. However, in these cleared forests, soybean is cultivated for animal farming enterprises (especially beef and pig production), not for consumption of humans.

American soil scientist Dr. Andrew McClung who first developed the method of soybean production in the Kerrado area of ​​Brazil. He was awarded the 2006 World Food Prize. Also see them Notes In Wikipedia cookbook Soy milk Is an essay on

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