Soy milk or soy essence is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out the remaining particulates. It is a stable emulsion of oil, water, and proteins. The original form is a natural byproduct of the tofu manufacture, but long unpopular because its oligosaccharides causes bloating and discomfort in adults lactose intolerant. This has been the subject of East Asian cuisine for the past several centuries, after it was found that prolonged warming eliminates this effect. It has become more popular in Europe and North America over the last few decades, as production techniques are developed to provide a feeling and consistency more like dairy milk. Together with vegetable-like "milk" such as almond milk and rice, soy milk is now often used as a substitute for dairy milk by non-tolerant vegan or lactose individuals.
Video Soy milk
Name
In China, the usual term doujiang ( lit. "[soy] bean broth") is used for aqueous drinks and traditional alcoholic beverages produced as a product by-products of tofu production, while store-bought products designed to mimic the taste and consistency of dairy milk are more commonly known as dounai ("soy milk"). In other countries, there are sometimes legal obstacles to the equivalent of the name "soy milk". For example, in the European Union, "'Milk' means exclusively normal mammary secretions obtained from one or more milking without additional or extraction from it". Often, only cow's milk is allowed to be named "milk" on the packaging, and every other milk should name the animal in question: "goat's milk" or "sheep's milk". In such jurisdictions, dairy factory factories usually label their products as "soy drinks" or "soy drinks".
Maps Soy milk
History
Soybeans are from northeastern China and appear to have been domesticated around the 11th century BC, but their use in soups and beverages has only been proven on many later dates. Soy was first noted in the 3rd century BC , "wine" of soybeans in the 4th century, and broth know ( doufujiang ) c. 1365 amid the collapse of the Mongol Yuan. As doujiang , this drink remains a common aqueous soymilk in China, usually prepared from fresh soybeans. Its popularity increased during the Qing dynasty, apparently due to the discovery of gently heating doujiang for at least 90 minutes hydrolyzing raffinose and stachyose, an oligosaccharide that can cause flatulence and indigestion among lactose intolerant adults. In the 18th century, it was quite popular that street vendors peddled him on the streets; at 19, it was also common to take a cup to the tofu store to get hot, fresh doujiang for breakfast. It's often paired with youtiao, which is dipped in it. The process was industrialized early in the Republic of China. In 1929, two Shanghai factories selling more than 1000 bottles a day and another in Beijing were almost as productive. Following the disruption of the Second World War and the Chinese Civil War, soy milk began to be marketed in the form of soft drinks like in Hong Kong, Singapore and Japan in the 1950s.
The first non-dairy milk - almond milk - was created in the Levant around the 13th century and has spread to England on the 14th. Soy milk is mentioned in various European letters from China that began in the 17th century. "Soy milk" was incorporated into English (as "soy milk") in the USDA 1897 report. Li Yuying founded CasÃÆ'Â o o SojaÃÆ'¯ne, the first soy milk dairy, in Colombes, France, in 1910; he received the first British and American patents for the manufacture of soy milk in 1912 and 1913. J.A. Chard began production of "Soy Lac" in New York City, USA, in 1917. Harry W. Miller - an American businessman who was forced to relocate his factory from Shanghai due to World War II - was also forced by the USDA and the US dairy industry to use the term " Soya Lac "rather than" soy milk ". John Harvey Kellogg has worked with what he called "soy essence" in the Battle Creek Sanitarium since 1930, but also forced to market acidophilus-enriched beverages as "Soygal" when commercially produced in 1942. A series of 40 court cases against the Rich Products in 1949 and 1974 finally determined that non-dairy "milk" and artificial dairy products were "new and different foods", rather than inferior and illegal hair loss. Cornell researchers assigned lipoxygenase enzyme responsibility for a soybean beany flavor in 1966; the same research establishes a process to reduce or eliminate it from commercial products. With Tetra Pak carton extending its shelf life, Vitasoy reintroduced soybean milk into the US market in 1980 and brought it to 20 other countries within a few years. Alpro also started production in Belgium in 1980, quickly becoming a major European producer. New technology and production techniques began to allow soy beverages with a more milk-like taste and consistency in the mid-1980s.
Nutrition
A cup (243 ml) serving of generic and generic enriched soy milk provides 80 calories from 4 g of carbohydrates (including 1 g of sugar), 4 g of fat and 7 g of protein. This processed soy milk contains high levels of vitamin A, vitamin B, and vitamin D in the range of 10 to 45% of the Daily Value, with calcium and magnesium also in significant content. It has a 34 Â ± 4 glycemic index.
Taste
The taste quality of soy milk differs according to the soy cultivar used in its production. Even in China, the desired sensory qualities are mouthfeel (smooth but thick), color (off-white), and cream-like appearance (cream). These characteristics - along with pleasant aroma - are positively correlated with protein content, dissolved solids, and soybean oil. In the United States, testing shows that consumers prefer heavier soy milk with sweet aromatic flavors such as vanilla and are actively disliking the "douany" flavor of "beany" or "brothy".
Get started
Soy milk is made from whole soy or full fatty soy flour. Dried beans are soaked in water overnight or for at least 3 hours or more depending on the water temperature. The rehydrated seed then undergoes wet grinding with enough additional water to provide the desired solid content to the end product which has a protein content of 1-4%, depending on the production method. The ratio of water to beans by weight is 5: 1 for traditional soy milk or 20: 1 for soy drinks. The resulting slurry or purity is boiled to enhance the taste of the heat by inactivating the soybean trypsin inhibitor, enhancing its taste, and sterilizing the product. Warming at or near the boiling point is continued for a period of time, 15-20 minutes, followed by removal of insoluble residue (soybeam fiber) by filtration.
Processing requires the use of anti-foam agents or natural foam prevention during the boiling stage. Bringing filtered soy milk to a boil will avoid foaming problems. In general, opaque, white or pale white, and approximately the same consistency as cow's milk.
Soy milk is also used to produce soy yogurt and soybean ice cream.
Consumption
Soy milk is a common drink in East Asian cuisine. In Chinese cuisine, "sweet" soy milk is made by adding cane sugar or simple syrup. "Salted" or "savory" soy milk is often combined with chopped green chicory slices, dried shrimp, youtiao crouton, chopped onion, coriander, pig yarn and/or onion, along with vinegar, sesame oil, soy sauce, and/or chili oil. Both are traditional breakfast foods, served hot or cold depending on season or personal preference. At breakfast, these foods are often accompanied by carbohydrate-like foods such as mantou, youtiao (fried dough), and shaobing (sesame seed bread).
Japanese cuisine uses soy milk to make yuba and as an occasional base for nabemono.
In Korean cuisine, soy milk is used as a broth to make kongguksu, cold noodle soup is mostly eaten in the summer.
In the west, soy milk is found in many vegan and vegetarian food products and can be used as a substitute for cow milk in many recipes. Soy milk is also used in the manufacture of imitation milk products such as soy yogurt, soy cream, soy kefir, and soy-based analog cheese.
Ecological impact
Using soybeans to make milk instead of raising cows can be ecologically beneficial. The cow needs more energy to produce milk, because the farmer has to feed the animal, which can consume up to 24 kilos (53 pounds) of food in dry matter bases and 90 to 180 liters (24 to 48 US gal) of water a day, averaging 40 kilograms (88 pounds) of milk a day. Nuts, including soybean crops, also fill the soil nitrogen content in which they grow.
Source of the article : Wikipedia
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