Soy milk - vegetable milk, made from soybeans. East Asia is considered the birthplace of soy milk. Just like other types of vegetable milk (rice, oatmeal, almond), it is used in cooking identically to cow's. Tofu, soy yogurt, and other drinks (such as milkshakes) are made from soy milk.
For the production of soy milk, soybeans are puréed before soaking for several hours. The resulting mass is boiled, filtered and cooled.
It can be produced at home, including with the help of special kitchen appliances for the production of vegetable milk.
In the industrial production of soy milk, soaked soybeans are pureed in the water in which they were soaked, then the mass is squeezed out, and the liquid is heated for a short time to a temperature of 135-150°C.
Soy milk is excellent full fat milk made from soybeans. With a unique nutty taste and rich in nutrients, soy milk can be used in the production of various food products.
Soy milk is fortified with minerals and is an excellent source of high quality proteins, vitamins B and D, iron, calcium and magnesium.
Soy milk is lactose free. Soy milk is an excellent substitute for cow's milk for people who suffer from allergies, which is why it is recommended as an alternative product in the diet of children and adults.
Soy milk powder is saturated with biologically important elements, does not contain toxic and anti-nutritional substances. This product contains all the essential amino acids and has good organoleptic indicators. Soy milk powder is easily absorbed by the body and has high dietary properties. It is recommended to include it in the diet for gastritis and stomach ulcers, peritoneal irritation, gastric hypersecretion, acute and chronic infectious diseases, diabetes, etc.
How to make soy milk at home?
Where to get soy milk? It's easier to buy. But you can also make it at home. To do this, you need to take dry soybeans, better food, they have more protein and less fat. Soak for 12 hours, grind, the finer the better. The product obtained in this way is called soybean paste, and has independent use. Pour soy paste with water and cook for at least 30 minutes. Separate the liquid from the insoluble precipitate using gauze (or a press, if available). The liquid component is soy milk, the insoluble residue is called okara, and is also eaten. Waste-free production! As we can see, the process of obtaining soy milk is quite laborious (due to milk) and since ancient times in Asian countries there have been small shops specializing in its production.
If you want to get soy milk in properties close to cow's (2.2-2.7% protein and 1.5-2.0% fat), then you need to take 1 kg of soy and 8 liters of water, part of which will go to the lock (the weight of the beans will increase by 2-2.5 times), the rest is for cooking. As a result, you will get approximately 7 liters of milk. It is stored and used by analogy with a cow. The color of such milk is slightly creamy, the taste is with a slight nutty flavor (in English-speaking countries, this flavor is called oatmeal). Does not contain cholesterol or lactose.
Bean curd is made from soybeans. To prepare soybean curd, soybeans are soaked, then rubbed and the resulting slurry is squeezed through a cloth. The squeezed soy milk is boiled and, adding vinegar to it, let it curdle. The resulting curd mass is squeezed, pressed and cut into pieces.
DRAFT SOYA MILK is a rich, pleasant-tasting, sweetish drink, similar to ordinary milk or cream, white-cream in color with a slight pleasant smell. A drink is obtained from soaked, crushed and steamed soybeans. It can be obtained by adding water to whole full fat soy flour.. In terms of nutritional value, it practically corresponds to cow's milk with a 1.5-2% fat content, however, it is characteristic that it does not contain lactose, therefore it can be used in feeding children with lactose intolerance. Ideal substitute for cow's milk, especially in children's nutrition early age, as well as in case of diathesis, food allergy to dairy products of animal origin. Soy milk is well absorbed by the body, has high dietary properties. Recommended for peptic ulcer stomach, gastric hypersecretion. Unfortified soy milk is high in protein, B vitamins, and minerals, but contains less calcium and B vitamins than cow's milk. Soy milk is a good source of isoflavones.
Soy milk contains valuable soy protein (about 35%), which contains all eight essential amino acids, as well as minerals. Many varieties are additionally fortified with calcium and vitamin B12, which are also found in cow's milk.
We tend to associate milk and dairy products with animals, mostly cows. However, most of the inhabitants of our planet consume daily dairy products made from various plant seeds. In India, Korea, China and in various hot countries, milk is obtained from plants - oilseeds, palm and coconut juices, but still mainly from soybeans.
Milk is presented as an emulsion of proteins and fats, which contains salt and sugar. It can easily be prepared from any seed that contains fat and protein with the appropriate addition. required amount salt and sugar. Naturally, the most suitable raw materials for obtaining such milk will be those seeds that are rich in proteins and fats. In medicine, almond milk is widely known and has long been used. Legume seeds contain the highest amount of protein, soybean seeds are noted among these seeds. In China, where most of the land is devoted to soybeans, almost all dairy products are made from these seeds. And among other things, a huge number of a wide variety of dishes can be prepared from soybeans.
In the vastness of our country, soybean culture is distributed primarily as an oilseed or fodder plant, as well as for the manufacture of various dairy products (butter, cream, sour cream, curdled milk, cottage cheese).
Soy milk can also be prepared at home. To do this, soybean seeds are passed through a meat grinder, pre-mixed with warm water (water is added tenfold in relation to the weight of the seeds). The resulting mixture is heated at low heat for half an hour. The milk is then pressed through a sieve (made of cheesecloth or similar), then seasoned with salt (one gram per liter) and sugar (ten grams per liter). At the same time, a slight aftertaste of legumes is removed by boiling milk. The milk obtained in this way is not much different from cow's milk.
Similar products can be obtained from such milk as from cow's milk. It can be defended and get cream, sour cream. Soy milk can turn sour, so you can get varenets and yogurt, as well as cottage cheese. A wide variety of cheeses are prepared from the resulting cottage cheese, mainly common in China.
Of course, such milk cannot fully replace cow's milk, however, if we take into account the yield of soybeans (up to 40 centners per hectare), as well as the cheapness and ease of preparation of soy milk, then it becomes clear what a competitor soy can be for dairy farming.
Of course, plant-based dairy products can be made from more than just soy. Various seeds that contain oil can be raw materials for vegetable milk, and differ in protein content. Thus, vegetable milk is extracted from various nuts, sunflower, poppy, peanut, sesame.
With regard to soy, it is worth noting that it enters our daily diet in various ways: it is used to produce dietary flour containing a large amount of protein; from confectionery, as oil is extracted from soybeans. In some cases, roasted soy is mixed into coffee. It is enough that in such a mixture there is only five percent of real coffee and it becomes difficult to distinguish it from natural coffee. Cottage cheese from soy milk is widely used for the preparation of plastics and casein.
In a supermarket, it can be difficult to choose even such a seemingly simple product as milk. Pasteurized, ultra-pasteurized, farmhouse - it seems that special training is needed to understand all its varieties. For a joint project with the National Union of Milk Producers, The Village asked technologist Sergey Perminov to tell everything about the modern production of this product. It turned out a small guide that helps to understand what is hidden under a particular name.
Manufacturing process
PRODUCTION STARTS WITH THE SELECTION OF MILK FROM FARMS WITH WHICH PROCESSORS COOPERATE. In the laboratory, when milk is received at the factory, the percentage of protein and fat is determined, as well as its acidity and the presence of other elements: for example, residues of detergents or antibiotics. So the manufacturer determines how the product meets safety requirements and meets production standards.
IN THE PROCESS OF DOWNLOADING MILK FROM THE TANK, IT PASSES THROUGH A VACUUM DEAERATOR - a device that removes dissolved gases from raw materials. The fact is that when decanting, air from the environment enters the liquid, namely, from the barn, where the smells are not the most pleasant. To ensure that the production process is not disrupted and the milk does not smell unpleasant, gases are removed from it.
FURTHER IT GOES TO THE SEPARATOR-CLEANER, which separates the mechanical elements of pollution. In modern production, bactofuge is used. This unit, in addition to mechanical impurities, also removes spore microorganisms and some bacteria. Thus, milk passes double cleaning at a stage of acceptance.
AFTER THIS, THE PRODUCT GOES TO THE SEPARATOR, WHICH SEPARATES IT INTO CREAM AND SKIM MILK. This is done so that in the future, when mixing milk and cream in various proportions, get the so-called normalized milk. Similar markings are often found on labels. The trick is that skimmed milk is evenly mixed with cream until a certain fat content is reached.
NORMALIZED MILK IS SUBJECTED TO THERMAL TREATMENT IN THE HEAT EXCHANGER. At the same time, there is a mode of pasteurization and sterilization (ultra-pasteurization). Pasteurized milk is obtained by keeping it in a heat exchanger at a temperature of 70°C to 100°C from several minutes to half an hour - this is how all microflora is removed.
In UHT mode, milk is heated to a temperature of 137-139°C for only 4 seconds and instantly cooled to room temperature. This is the most gentle processing method, allowing to preserve the characteristics, composition and nutritional properties. Milk in a closed bag is stored for up to six months or more, even at room temperature. As soon as the bag is opened, air (and bacteria) gets into it - now it can only be stored in the refrigerator for several days.
NEXT IS THE PROCESS OF HOMOGENIZATION, that is, grinding the fat globules of milk in order to make them as uniform as possible. This has no effect on nutritional value, but no sediment or fat clots form during storage.
THEN THE MILK IS FILLED INTO BOTTLES OR CARTONS. In the latter, it is stored longer due to the multilayer structure of the package, including aluminum foil, which prevents air and sunlight from entering. At the same time, pasteurized milk must be stored in a refrigerator at a low temperature, while UHT can be stored at room temperature.
SKIMMED MILK
As for fat-free, we should not forget that in it, despite the attractive from the point of view healthy eating properties, there are no fat-soluble vitamins of group D, which promote the absorption of calcium.
FARM MILK
farm milk- This is usually a marketing ploy of manufacturers. The fact is that there are no criteria and standards for its production, so any manufacturer can call the product a farm product. At the same time, in the overwhelming majority of cases, all the milk that we see on the shelves of stores labeled "farm" goes through all the same stages of preparation and purification as mass, which in turn is almost impossible in farm conditions. If we are talking about milk that comes to the consumer directly from the farm, it is important to understand that its shelf life will be short. In addition, it may contain unwanted bacteria that are harmful to health. Legislatively, milk not passed heat treatment, prohibited for sale. At the same time, from the point of view of the component composition and benefits for the body, it will not differ in any way from mass-produced products.
BAKED MILK
The difference between baked milk and classic normalized milk is that before being poured into bags or bottles, it is kept for 3-5 hours at a temperature of 95°C. The product is slightly beige with a characteristic taste. In such milk, the composition of amino acids slightly changes. At the same time, the process of languishing makes it more easily digestible. However, it cannot be said that such milk is digested drastically easier than usual.
CHILD MILK
Milk, which can be found on the shelves with baby food, undergoes a stricter selection at the initial stage of production. High demands are placed on it, primarily in terms of safety. In Russia, milk recommended for baby food, can only be ultra-pasteurized, packed in aseptic carton packaging. This product is considered 100% safe, while it contains all the nutrients necessary for the daily diet of a child. The requirements for the content of vitamins and minerals, in particular calcium, are regulated by law.
LACTOS FREE MILK
Immediately make a reservation, one should distinguish between low-lactose and lactose-free. The difference is not only in manufacturing process but also the specifics of the legislation.
Lactose-free products are made primarily for people with lactose intolerance, a condition caused by low levels of lactase, an enzyme needed to properly digest lactose.
For those who simply experience discomfort from milk, it is enough to replace it with a low-lactose one. In terms of production, such milk is processed by certain enzymes that break down lactose into two simple elements: glucose and galactose. The product becomes slightly sweeter and is better absorbed by the body - the body does not need to break down lactose.
It is a little more difficult to produce lactose-free products: thanks to deeper technological processing, not only lactose is removed from milk, but also its breakdown products - glucose and galactose.
Removing lactose is a rather expensive process, so the cost of such a product is significantly higher than usual.
SOY MILK
It is made from the so-called soy isolate, that is, protein isolated from soy, which is purified from all possible impurities. Such raw materials are still used in the production of soy meat. In addition, soy milk can be produced directly from soybeans using a special machine. Such milk is much worse absorbed by the body compared to the classic one. In addition, soy protein contains virtually no minerals such as potassium, phosphorus and calcium, and the digestibility index of soy protein is lower than that of regular milk.
HIGHEST DAIRY STANDARD
To buy quality milk, pay attention to the label "Highest Milk Standard". The round badge with the image of a cow on cardboard packaging is a sign of quality, which is used to mark their products by leading manufacturers.
This symbol hides a whole high-tech production process. Specialists carefully analyze the composition of the product and select only high-quality raw materials. Heat treatment kills all harmful bacteria and preserves beneficial features. Milk is packed in special cardboard bags that protect it from direct sunlight and air, and also comply with all environmental standards. Such a product can be bought at any store, these are most of the well-known brands of ultra-pasteurized milk.
Without a doubt, milk and its derivatives are a necessary part of the diet of adults and children. But with the spread of vegetarianism, the return of traditional fasts, and frequent allergies, the use of an animal product is not always possible. Modern world offers a plant-based substitute - soy milk. There are different opinions about the benefits and harms of this substance, which we will try to understand.
Properties of unusual milk
The drink, obtained from the beans of the plant of the same name, has several common qualities with a cow or goat counterpart. It's liquid white color, which has a sweetish taste and slight smell and has a tendency to sour (it is stored for up to 7 days in the refrigerator).
The use in cooking is again similar - the production of kefir, cheese, cottage cheese from a vegetable drink, which is common for Asian cuisine, is now familiar in our country.
sprouts
The composition of soy milk is rich in useful trace elements (magnesium, sodium, but calcium is found only with artificial enrichment) and vitamins (E, group B, PP), fatty acids, lipids, phytoestrogens. In addition, 35% of the liquid is occupied by proteins, which include 8 essential amino acids for the body. The fat content of the product is 1.5–2 times less than that of the cow equivalent, and the calorie content is only 37 kcal, so it is optimal when trying to lose weight.
“Multiple animal studies have shown the anti-cancer effect of soy and soy products. Data from human studies have shown mixed results, but strongly support the protective properties of unfermented soy products such as soy milk and tofu,” says the book Cancer Boycott. Protect yourself and your loved ones! Advice from an oncologist from the UK” Helena Arins.
Soya bean milk Due to the unique set of compounds and the absence of some animal substances (a negligible amount of gluten, lactose, cholesterol), the drink is useful for the following diseases:
- stomach ulcer;
- diabetes;
- cholecystitis;
- intolerance to gluten or lactose;
- atherosclerosis;
- hypertension.
Tofu Read about the benefits and dangers of black cumin at.
Precautionary measures
Despite the successful experience of using a soy analogue, disputes about its harm do not stop. Phytic acid, which is part of the composition, reduces the percentage of minerals absorbed by the body, including calcium. An excess of phytoestrogens (but it is precisely the abundance of these compounds) can adversely affect endocrine system, reduce the ability to conceive in women and the concentration of sperm in men.
The occurrence of an allergy to a plant product is not excluded. Finally, there is some danger in the possibility of obtaining a liquid saturated with GMOs, so it is better to purchase packaging with the appropriate label.
The soy product can be produced both in the form of a whole drink and in the form of a powder. Their qualities (both benefits and harms) are identical, but milk powder can be stored much longer. To use it, it is enough to dilute it in water.
For women during breastfeeding the drink can become an alternative to an animal product, which is especially important if the baby has an allergy or lactose intolerance. Feeding a young child is possible only with special mixtures based on soy milk, but the doctor must correlate their need, potential benefit or harm in each case.
Flour How to cook at home
The production of soy drink is mastered today all over the world. It is considered traditional in China and Japan. In our country, the development of this industry began in the 30s of the last century, but to this day it has not reached the world level.
On the modern enterprises producing drinks from soy, the process is as automated as possible. The installation that performs the basic manipulations is symbolically called "soy cow".
Fortunately, you can prepare an analogue of an industrial product at home, armed with a simple recipe:
- beans (about a glass) are soaked overnight in a liter of cold water;
- strained fruits are ground in a blender, gradually adding the remaining liquid to them;
- the white mass is boiled over low heat for about 10–15 minutes;
- it remains to strain through cheesecloth and add vanilla if desired.
There is another way to make milk, but not from beans, but from soy flour. You can make a drink in about 30-40 minutes without prior preparation. You will need 3 cups of water and 1 cup of powder:
- pour flour into boiling water, stirring constantly;
- cook over low heat for 20 minutes;
- strain and after cooling put in the refrigerator.
One of the old-timers and recognized leaders in the production of natural herbal drinks is the Belgian company Alpro. It offers several types of soy milk, including Original, Bio, and a sugar-free option. The price of one liter is about 250–270 rubles.
Easy to prepare, easy to apply Application in everyday life
In the kitchen, a drink made from beans can serve in the same way as milk, which is familiar to everyone. The approximate dose for an adult is about 1 glass per day, whether it is just a liquid or liquid-based dishes.
Most often, dairy products are used to make cereals. The methods of cooking any cereals on a soy analogue do not differ from traditional ones. At the same time, the breakfast will acquire all the favorable properties of the new components.
By analogy with a livestock product, vegetable milk is used in the creation of unusual sauces, lean mayonnaise, soups and even pancakes.
Many people cannot start their day without coffee. You can replace heavy cream with soy milk without losing the taste. Such a drink will retain the benefits of tonic properties without harming the figure, since the calorie content of one cup will become incredibly low.
Served coffee with citrus fruits Today, gastronomic experiments know no boundaries. We are starting to use products that are traditional in other countries, but not found in our latitudes. This is what happened with soy milk, its unique qualities and plant origin made the white liquid useful and appropriate for the Russian family.
