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Soy milk
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A can of Yeo'ssoy milk, poured into a glassGreek Café Frappé prepared with soy milk, topped with additionalcinnamon
Soy milk
(also called
soya milk
,
soybean milk
, or
soy juice
) and sometimes referred to as
soydrink/beverage
is a beverage made fromsoybeans. A stable emulsionof oil, water, and protein,
it is produced by soaking dry soybeans and grinding them with water. Soy milk contains aboutthe same proportion of proteinas cow's milk: around 3.5%; also 2%fat, 2.9%carbohydrate, and
0.5%ash. Soy milk can be made at home with traditional kitchen tools or with asoy milk
machine.
The coagulated protein from soy milk can be made intoTofu, just as dairy milk can be made into
cheese.
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The oldest evidence of soy milk production is fromChinawhere a kitchen scene proving use of soy milk is incised on a stone slab dated around A.D. 25~220.
by Wang Chong,possibly the
first written record of soy milk. Evidence of soy milk is rare prior to the 20th century andwidespread usage before then is unlikely.
According to popular tradition in China, soy milk was developed byLiu An for medicinal
purposes, although there is no historical evidence for this legend.
This legend appeared in thelate 15th century inBencao Gangmu,where Li was attributed to the development of tofu with no
mention of soy milk. Later writers in Asia and the West additionally attributed development of soy milk to Liu An, assuming that he could not have made tofu without making soy milk.However, it is likely that Liu An has been falsely attributed to the development of tofu by writers1000 years after his time.
豆漿
" (Pinyin:
dòu jiāng
; lit.
bean
+
a thick liquid
) and "
豆奶
" (Pinyin:
dòu nǎi
; lit.
bean
+
milk
).TheJapanese term for soy milk is
tōnyū
(
豆乳
).
두유
(
豆乳
)" is the word for representing soy milk. "
두
" and "
유
tau-huey-tzui
(
豆花水
) in the local Hokkien dialect while inMalaysia it is known as "susu soya" or "air tauhu" in the local Malay language.
In the West, soymilk has become a popular alternative to cow's milk, with a roughly similar protein and fat content.
In some Western countries whereveganismhas made inroads, it isavailable upon request at cafés and coffeefranchises as a cow's milk substitute, usually at an
extra cost.The drink has proved to be very popular in thehawker environment of Penang, Malaysia with it
being a standard offering at the numerous coffee shops and hawker centers around the island.The soybean milk, known locally as
tau chui
or "air tauhu/ susu soya" (in Malay literally tofuwater or soy milk) is flavored with either a white or brown sugar syrup. The consumer also hasthe option to addgrass jelly, known as
leong fan
or "cincau" (in the Malay language) to the beverage. Sellers of soybean milk in Penang usually also offer bean curd,a related custard-like
dessert, known to the locals as
tau hua
which is flavored with the same syrup as the soybeanmilk. In Indonesian is known as "susu kedele".Soy milk is commonly available invanilla andchocolateflavors as well as its original
unflavored form. Plain soy milk is unsweetened, although some soy milk products aresweetened. Salty soy milk is prevalent in China, while it is non-existent in other cultures.
Yeo's, a drink manufacturer in Singapore and Malaysia, is marketing a commercialized tinned or boxed version of soybean milk.
Soy milk is nutritionally close to cow'smilk . It naturally has about the same amount of protein
(though not the sameamino acidprofile) as cow's milk. Natural soy milk contains littledigestiblecalciumas it is bound to the bean's pulp, which is insoluble in a human. To counter
this, many manufacturers enrich their products withcalcium carbonateavailable to humandigestion. Unlike cow's milk, it has littlesaturated fatand no cholesterol. Soy products contain
sucroseas the basicdisaccharide,which breaks down intoglucoseandfructose. Since soy
doesn't containgalactose, a product of lactose breakdown, soy-based infant formulas can safelyreplace breast milk in children withgalactosemia.Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
•
•
Lackscasein
•
It is safe for people withlactose intoleranceor milk allergy
•
Contains far less saturated fat than cow's milk.
•
Containsisoflavones, organic chemicals that may possibly be beneficial to health.
In 1995, the New England Journal of Medicine(Vol.333, No. 5) published a report from theUniversity of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake on SerumLipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-
of 00
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