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Soy milk is made by soaking soybeans, grinding them with water. The fluid which results after straining is called soy milk. You can make soy milk at home with basic kitchen tools or with a soy milk machine. Soy milk is most commonly found in aseptic cartons. Most of the soy milk available in the market is flavoured and fortified with extra calcium or vitamins. The most popular flavours are vanilla and chocolate. Some producers add thickeners to their soy milk to give it a mouth feel of cow's milk. Traditionally, soy milk has a beany taste which is well accepted by the Chinese, but less by the Western palate. By using correct processing techniques, this beany taste can be reduced or eliminated. Recently, with the recognition of its health benefits and with its improved flavor and texture, soy milk has now a high and rising acceptance. Sometimes, use is made of protein isolates from soy bean which are mixed with water, oils, sugars, stabilisers to give it a milky appearance. This type of product is not as wholesome as real soy milk. In Europe, legislation prohibits soy milk manaufacturers to label their product as soy milk. Often they use the denomination soy drink.
The oldest evidence of soy milk production is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soy milk and tofu were being made in China during the period A.D. 25-220. The oldest written reference to soy milk appeared in also in China at about A.D. 1500., in a poem "Ode to Tofu" by Su Ping. The earliest European reference to soy milk was in 1665 by Domingo Fernandez de Navarrete and in 1790 by Juan de Loureiro, a Portuguese missionary who lived in Vietnam. All these early references to soy milk only mentioned soy milk as part of the process for making tofu. Only 1866, Frenchman Paul Champion, who had traveled in China, mentioned that the Chinese drank hot soy milk for breakfast.
Soy milk was first referred to in the United States by Henry Trimble in 1896 in the American Journal of Pharmacy. In 1910, Li Yu-ying, a Chinese living in Paris founded the world's first soymilk factory. In 1917, the first commercial soymilk in the US was produced J.A. Chard Soy Products in New York. The first calcium fortified soy milk was produced in 1931 by Madison Foods, Tennessee. This Madison Foods company was run by the faculty of the Madison College. In 1939 Miller started to produce canned liquid soy milk, which was called Soya La, because the dairy industries prevented Miller from calling the product "soy milk".
Only 0.5 percent of the children are allergic to soy milk, whereas 2.5 percent is allergic to cows milk.
Energy Energy Protein Fat (total lipid) Fatty acids, saturated Fatty acids, mono-unsaturated Fatty acids, poly-unsaturated Carbohydrates Fiber Ash Isoflavones Calcium, Ca Iron, Fe Magnesium, Mg Phosphorus, Mg Potassium, K Sodium, Na Zinc, Zn Copper, Cu Manganese, Mn Selenium, Se Vitamin C (ascorbic acid) Thiamin (vitamin B1) Riboflavin (vitamin B2) Niacin (vitamin B3) Panthotenic acid (vitamin B5) Vitamin B6 Folic acid Vitamin B12 Vitamin A Vitamin E
33.0 kcal 138.0 kJ 2.8 g 2.0 g 0.214 g 0.326 g 0.833 g 1.8 g 1.3 g 0.27 g 8.8 mg 4.0 mg 0.58 mg 19.0 mg 49.0 mg 141.0 mg 12.0 mg 0.23 mg 0.12 mg 0.17 mg 1.3 g 0.0 mg 0.161 mg 0.070 mg 0.147 mg 0.048 mg 0.041 mg 1.5 g 0.0 g 3.0 g 0.010 mg
It's very easy to make soy milk at home. If you make soy milk on a daily basis you might find an automatic soymilk maker (also called soy milk machine) such as Soyajoy, Soylife, Miracle, Soyquick, Soyawonder or Vegan Star very helpful.
Step1: Ingredients
You need about 125 g whole soya beans to make 1 liter of soy milk.
Ingredients
1 liter soy milk 1 teaspoons cinnamon 1/2 teaspoon nutmeg 80 g dark chocolate 50 g sugar 1 teaspoon vanille extract 4 tablespoon whipped cream 1 theelepel cacao powder Servings: 4
Recipe directions
Put the soy milk in a saucepan and bring to boil. Boil the soy milk for a few minutes. Take the soy milk from the heat and add the sugar, vanille extract, cinnamon, nutmeg and dark chocolate. Stir until the chocolate is melted and sugar dissolved. Serve the hot chocolate milk in mugs and top with 1 tablespoon of whipped cream. Sprinkle some cacao powder on top of the whipped cream.
Recipe directions
Cook onion and garlic in sauce pan in oil until soft and transparent. Add tomato, basil, soy milk. Cook, stirring constantly, for 2 minutes. Remove from heat. Transfer to food processor, add tofu and puree until smooth. Add salt and pepper to taste. Serve the creamy tomato soup hot.
Eggnog
Ingredients
250 ml soy milk 1 egg yolk 1 Tbs rum 1 glass Madeira 1 pinch of cinnamon Servings: 2
Recipe directions
Mix all ingredients (soymilk, egg yolk, rum, madeira, cinnamon) in a beaker and mix. In necessary, add a pinch of salt. Serve the eggnog with ice cubes.
Eggnog facts
Eggnog literally means eggs inside a small wooden mug. Eggnog is drunk on many occasions, mainly during the holidays. Eggnog brings back the memories of Christmas by a Christmas tree. The recipe for eggnog is different in each country, especially the alcohol part. Traditionally eggnog was made in Europe with white wine. The Americans drink it with bourbon, the Peruvians with pomace brandy and the Germans make eggnog with beer.
1 tablespoon cacao powder 1 liter soy milk 3 tablespoon sugar 60 g dark chocolate 5 drops vanilla flavour (optional) 1/2 teaspoon salt (only when using unsalted soya milk) Servings: 5
Recipe directions
Mix the cacao powder, sugar and salt in the soy milk and boil for 2 min. Turn off heat and stir in dark chocolate and vanilla flavour. Serve ice cold or hot.
Bread pudding
Ingredients
6 slices of white bread, without crust 2 tablespoon margarine or butter 100 g red raisins 750 ml soy milk 150 g white sugar 1 teaspoon cinnamon 1/2 teaspoon vanilla extract 4 eggs Servings: 6
Recipe directions
Put the raisins on the bottom of a baking dish. Butter each slice of bread with the margarine. Put the bread slices, with the buttered side, on top of the raisins. In a saucepan add the soymilk and bring to boiling point (no need to boil the soymilk). Remove from heat and add sugar, cinnamon and vanilla extract. Stir until the sugar is
dissolved. In another bowl, beat the eggs. Stir in slowly the hot soymilk mixture, while stirring very well. Pour this mixture over the bread. Put the baking dish in a larger baking pan and fill this baking pan half with hot water. Put the bread pudding in an oven at 180C/350F and bake during 50 minutes. Remove the bread pudding from the oven. Serve the bread pudding warm or cold.
Rice porridge
Ingredients
120 g broken rice or risotto rice 1 liter plain soy milk (without flavours, salt or sugar) 1/2 teaspoon salt 0,15 g saffron powder 1 tablespoon vanilla sugar (optional) 50 g Cassonade Graeffe sugar Servings: 4
Recipe directions
Rice porridge prepared with saffron powder is a typical Belgian dessert. Saffron give the rice porridge a deep yellow colour and typical taste. This rice porridge is eaten during special occasions, for example as a Christmas meal. This is a vegan variant using soy milk instead of cow milk. We always prepare rice porridge with home made soy milk made with a soy milk maker. To prepare the rice porridge, add the rice, salt and saffron to the soy milk and bring to boil. Let simmer on very low heat for about 30 to 45 minutes, or until the rice is soft. Stir occasionally. Add one tablespoon vanilla sugar,
mix and spoon the rice porridge into serving bowls. Serve with Cassonade Graeffe sugar, which is Belgian brown powdered sugar. If you do not have this type of sugar you can also use cane sugar.
Rice pudding
Ingredients
200 g white rice (or brown rice) 800 ml soy milk 4 tablespoon sugar 100 g red raisins 1/2 teaspoon salt 1/2 teaspoon vanilla extract, or too taste 1/4 teaspoon cinnamon powder 1/4 teaspoon nutmeg powder 1/2 teaspoon salt Servings: 6
Recipe directions
In a boiling pan, add the soymilk and rice. Bring to boil and continue to boil over low heat for about 20 minutes or until the rice is very soft, while stirring occasionally. If you use brown rice the boiling time could take longer. Add the sugar and raisins and cook for another 2 minutes longer, while stirring occasionally. Add vanilla extract and salt. Pour the rice pudding into serving dishes. Sprinkle with nutmeg or cinnamon. Serve the rice pudding immediately (hot) or cool down and serve cold.
Rice facts
Rice is a staple food for more than half the earths population and is mainly grown in Asian countries with a lot of rainfall. Rice is versatile and can be used as ingredient in many recipes. Whole rice is protected by a hull. To produce white rice or polished rice, this hull is mechanically removed. This de-hulling removes a lot of the rice nutrients, including vitamins and minerals. This is why white rice is often enriched with vitamins. Rice consists mainly of starch (90 percent). The starch of long grain rice consists mainly of amylase. This type of starch will give a dry cooked rice. Medium and short grain rice contains a lot of amylopectin, which will give the rice a sticky consistency when cooked.
Compared to other cereals, rice is a fair source of protein (6 to 7 percent). Rice is low in fat, contains no cholesterol and is free from gluten.
Soymilk caramel
Ingredients
3 Tbs water 100 g sugar 400 ml soymilk 2 eggs 80 g sugar vanilla flavour Servings: 6
Recipe directions
Put the water and first quantity of sugar in a saucepan. Bring to boil on medium heat while stirring. Continue to boil until caramel starts to brown. Poor caramel into 6 greased pudding dishes. Preheat the oven to 160C. In a saucepan mix the sugar and soymilk and heat to 50C. Beat the eggs and add slowly the hot soymilk. Add the vanilla flavour and pour into the pudding dishes. Put the dishes in a pan of water and bake during 30 minutes. Serve the soymilk caramel cold.
Vanilla Pudding
Ingredients
1 liter soy milk 6 tablespoons corn starch 80 g white sugar 1 teaspoon vanilla flavour 1/2 teaspoon salt (or to taste)
Servings: 6
Recipe directions
Dispense the corn starch in a bit of the soy milk. Put rest of the soy milk in a pan and bring to boiling point. Stir in the corn starch suspension while stirring very well, and bring to boiling point again. Remove from heat. Add the white sugar and salt and stir until dissolved. Stir in the vanilla flavour and pour into 6 individual serving dishes. The vanilla pudding be eaten hot or chilled.
is Equivalent to Cow's Milk in Young Women" (2005, The Journal of Nutrition) found that calcium carbonate in soy milk had the same bioavailability than calcium from cow milk and had a higher bioavailability than tri-calcium carbonate. The lower bioavailability of tricalcium phosphate is probably coming from the phosphate, which precipitates the calcium in the intestine. Soy milk contains phytochemicals, such as isoflavones and phytic acid, which may influence calcium absorption. Some studies have shown that isoflavones stimulate estrogen receptors in the intestine and increase calcium absorption, whereas other studies failed to show such effect. Phytic acid is known to inhibit calcium absorption but the low levels (less than 0.01%) found in soy milk are unlikely to have any influence.
Soy milk powder is soy milk from which all water has been removed, similar to cow's milk powder. Soy milk powder has a white to beige colour and mixes readily with warm or cold water. It can be made of plain soy milk or can contain additional ingredients, such as sugar, flavours and calcium. While it is not as common as cow's milk powder, soy milk powder can be found in some stores in the US. In Europe it is even more difficult to find, but can be easily ordered online. Popular brands of soy milk powder, which can be ordered online, are NOW Instant Soy Milk Powder and EcoMIL Instant Soya Drink Powder.
Soy milk powder is easier to store and does not spoil. When you go on holiday and are not sure about the availability of soy milk at your destination, you can carry some soy milk powder with you. Usually, soy milk powder is less expensive than pre-packaged soy milk brands.
The taste of soy milk made from soy milk powder will always be a bit inferior compared to commercial soy milk in cartons. The texture may be slightly sandy and the taste a bit bran like.