Soy milk

Soy milk is a product made from soybeans herbal drink. Their construction and their uses are similar to those of milk, which is why it is used in the vegan diet as a substitute for cow's milk. Traditional soy milk, a stable emulsion of oil, water and protein, is a liquid extract from whole soybeans. The liquid is prepared by soaking a dry soy beans, which are then expressed with water.

History

The oldest evidence of a soy milk production comes from China. On a stone slab, which dated to the period between the years 25-220, a kitchen scene is carved, which includes soy milk. Soy milk is also mentioned in Chapter Four Taboos ( Szu - Hui ) in the book Lunheng Wang Chong from the year 82, possibly the first written record of soy milk. Wide dissemination learned soy milk until the 20th century.

According to Chinese tradition, soy milk from Liu An for medicinal purposes has been developed. However, evidence for this legend are missing.

Soy milk is first mentioned in German-speaking in 1914 as a vegetable milk. The term soy milk comes from the year 1917.

Trade name

In the European Union soy milk may only be under other names, such as soy milk, sold commercially. Thus, in the European " Council Regulation (EEC ) No 1898/ 87 on the protection of designations of milk and milk products in the marketing " in Article 2 (1 ) that " the term milk ' exclusively by one or the more milkings product thus obtained the normal mammary secretion without either addition thereto or extraction therefrom " is. In the U.S., however, the term "soy milk" is permitted.

Dissemination

In the Western world Soymilk is available in assortment of retail chains. In countries where the vegan diet style has gained greater importance, it is often available on request at cafés and coffee franchises.

According to a representative survey in Germany gave 2% of respondents indicated that they drink soy milk every week, and another 4 % responded that they consume one or more times a month soy milk.

Nutrition and Health

The protein content of commercial soy milk, with about 7-10 % of soybean share is 3-4 g/100 ml at about the cow's milk. Carbohydrate content, about 2 g, and fat content, about 2.2 g, below the cow's milk (carbohydrates 4.8 g, fat 3.5 g). Vitamin B12, and vitamin C are not included in the soybean. Furthermore, soy milk contains much less vitamin B2 and calcium than cow's milk. Therefore, many manufacturers enrich their products with vitamin B12, vitamin B2 and calcium carbonate from mineral or organic sources. Because of its composition soy milk for infants is not suitable as a substitute for breast milk.

Soy milk is rich in unsaturated fatty acids and contains no cholesterol and no lactose. Soy protein can trigger food allergies. Especially with allergies to birch pollen may lead to cross reactions, since the protein structures are similar.

In 1995, a meta-analysis of the University of Kentucky was published in the New England Journal of Medicine, which had been supported by Protein Technologies International and comes to the conclusion that soy protein, the concentrations of serum cholesterol, LDL and triglycerides decreased although HDL was not significantly increased.

Soymilk containing isoflavones which act at high doses as phytoestrogens. The exact effects of excessive consumption of soy have not yet been investigated.

Production

Soy milk is made by soaking and pureeing the dried, yellow soybeans in water at a ratio of approximately 10:1. To remove the indigestive toxins still present ( trypsin inhibitors ) from the mass, soy must be boiled for about 20 minutes. Here, the traditional Chinese and Japanese way of preparation differ.

In Chinese cooking, the mash is first filtered and then boiled. At the Japanese puree is boiled and filtered, the mixture boiled and then cooled. The fiber-rich soy cake called okara, remains in the filter.

Soy milk, but also cereals such as rice milk or oat milk, nut milk, can be personalized with so-called soy milk heaters produce (even soy milk or soy milk vending machine ). A soy milk maker created from soaked soybeans or uneingeweichten and water in about 15-20 minutes a soy milk.

Soy yogurt or Yofu is a fermented product of soybean milk.

Cooking

Soy milk is used for the preparation of many products that are used in the vegan and vegetarian diet, and can be used in most recipes as a substitute for cow's milk.

"Sweet " and " salty " soy milk are traditional Chinese foods, which are used for breakfast, as a side dish breads like mantou ( steamed rolls), Youtiao (fried dough ) or Shaobing (sesame flat bread) served. The soy milk is typically sweetened by sugar cane or sometimes simply with syrup. " Salty " soy milk is through a combination of chopped pickled mustard seeds (榨菜), dried shrimp and vinegar prepared ( fermented ) and then with Youtiao croutons, chopped winter onions, skipjack coriander, Rousong (肉松) or scallions and sesame oil, soy sauce, chili oil or salt enough.

Soy milk is used in many kinds of Japanese cuisine, for example, to prepare Yuba as well as a soup base for Nabemono. She is currently very popular in Japan. They are found in a wide range of foods. Kanebo Foods brought out I. V., an ice cream places that is based on soy milk and is sold in convenience stores. There, it is also offered as a popsicle.

Tofu is produced from soy milk, which is caused to coagulate, and then pressed into blocks.