Process for preparation of soybean protein

Document Type and Number: United States Patent 6051265 Link to this page: http://www.freepatentsonline.com/6051265.html Abstract: A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.

Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage is a beverage made from soy beans originating from China. Contrary to common belief in Western Culture, in Asia, the "drink" is not common among the general population and is never served as a complete meal, but rather as a complement to the main dish, usually consisting of rice, meat and vegetables. In the West, it has gained popularity as a milk substitute for those who

practice veganism or who are lactose intolerant

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as food long before the existence of written records, earliest written record comes from Liu An using it as a medicine, later record of the drink as a medicine could be found in Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu". Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding them with water. Soy milk contains about the same proportion of protein as 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 a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In Western nations, soy milk products packaged for Chinese-speaking consumers may be labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which contains no cow milk at all. Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. Plain soy milk is also commonly sweetened, though unsweetened varieties are available. In many countries, this product may not be sold under the name milk since it is not a dairy product, hence the name soy drink.

[edit] Prevalence

Soy milk has developed a cachet in premium coffee blends from Western restaurant chains such as Starbucks. In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk per capita is far less than that in the U.S. However, the consumption of cow's milk began decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however, almost always available at Japanese tofu shops and supermarkets[citation needed]. Soy milk has increased in popularity in the West as a substitute for cow's milk. In some Western nations where veganism has made inroads, it is available upon request at some cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits
See also: Soybean#Nutrition Soy milk is nutritionally close to cow's milk, though most soy milk commercially available today is enriched with added vitamins such as vitamin B12. It naturally has about the same amount of protein (but not the same proteins) as cow milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in a human. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk it has little saturated fat and no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, it can safely replace breast milk in children with Galactosemia. Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
• • • • •

Source of lecithin and vitamin E Lacks casein It is safe for people with lactose intolerance or milk allergy Polyunsaturated and monounsaturated fats are good for the heart. Contains isoflavones, 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 the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol), did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto

the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein. In January, 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects
See also: Soy controversy However, the soy industry has also received similar criticism for reasons including:

Soy consumption has been linked to dementia and cognitive impairment in men [8] , although the cited studies base on rats fed with concentrated phytoestrogens and not common soy beans, it is already well known, that concentrated estrogens cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated estrogen. High levels of phytic acid, which binds to important nutrients like calcium, magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow milk is much longer known for significanly slowing down the absorption of iron[10] and, additionally, calcium from other than dairy sources (like kale, sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose intolerant children, those allergic to cow's milk or parental preference for a vegetarian or vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK. These formulas are commonly named "soy milk", but contain extra carbohydrates, fat, vitamins and minerals. However care must be taken that children with "Soy protein intolerance" are not fed soy milk.

[edit] Preparation

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue (soy pulp or okara) by filtration. There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an antifoaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. For all raw soybean protein products heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise causes muscles to develop hypertrophy). This is why the above heating to properly prepare soymilk is essential. When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals, which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. In 1967, experiments at Cornell University and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura".

The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by homogenization as to be in permanent suspension. Commercial products labeled "soy drink" in the West are often derivatives of soy milk containing more water or added ingredients.

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as food long before the existence of written records, earliest written record comes from Liu An using it as a medicine, later record of the drink as a medicine could be found in Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu". Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding them with water. Soy milk contains about the same proportion of protein as 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 a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In Western nations, soy milk products packaged for Chinese-speaking consumers may be labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which contains no cow milk at all. Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. Plain soy milk is also commonly sweetened, though unsweetened varieties are available. In many countries, this product may not be sold under the name milk since it is not a dairy product, hence the name soy drink.

[edit] Prevalence

Soy milk has developed a cachet in premium coffee blends from Western restaurant chains such as Starbucks. In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk per capita is far less than that in the U.S. However, the consumption of cow's milk began decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however, almost always available at Japanese tofu shops and supermarkets[citation needed]. Soy milk has increased in popularity in the West as a substitute for cow's milk. In some Western nations where veganism has made inroads, it is available upon request at some cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits
See also: Soybean#Nutrition Soy milk is nutritionally close to cow's milk, though most soy milk commercially available today is enriched with added vitamins such as vitamin B12. It naturally has about the same amount of protein (but not the same proteins) as cow milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in a human. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk it has little saturated fat and no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, it can safely replace breast milk in children with Galactosemia. Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
• • • • •

Source of lecithin and vitamin E Lacks casein It is safe for people with lactose intolerance or milk allergy Polyunsaturated and monounsaturated fats are good for the heart. Contains isoflavones, 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 the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol), did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto

the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein. In January, 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects
See also: Soy controversy However, the soy industry has also received similar criticism for reasons including:

Soy consumption has been linked to dementia and cognitive impairment in men [8] , although the cited studies base on rats fed with concentrated phytoestrogens and not common soy beans, it is already well known, that concentrated estrogens cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated estrogen. High levels of phytic acid, which binds to important nutrients like calcium, magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow milk is much longer known for significanly slowing down the absorption of iron[10] and, additionally, calcium from other than dairy sources (like kale, sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose intolerant children, those allergic to cow's milk or parental preference for a vegetarian or vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK. These formulas are commonly named "soy milk", but contain extra carbohydrates, fat, vitamins and minerals. However care must be taken that children with "Soy protein intolerance" are not fed soy milk.

[edit] Preparation

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue (soy pulp or okara) by filtration. There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an antifoaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. For all raw soybean protein products heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise causes muscles to develop hypertrophy). This is why the above heating to properly prepare soymilk is essential. When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals, which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. In 1967, experiments at Cornell University and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura".

The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by homogenization as to be in permanent suspension. Commercial products labeled "soy drink" in the West are often derivatives of soy milk containing more water or added ingredients.

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as food long before the existence of written records, earliest written record comes from Liu An using it as a medicine, later record of the drink as a medicine could be found in Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu". Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding them with water. Soy milk contains about the same proportion of protein as 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 a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In Western nations, soy milk products packaged for Chinese-speaking consumers may be labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which contains no cow milk at all. Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. Plain soy milk is also commonly sweetened, though unsweetened varieties are available. In many countries, this product may not be sold under the name milk since it is not a dairy product, hence the name soy drink.

[edit] Prevalence
Soy milk has developed a cachet in premium coffee blends from Western restaurant chains such as Starbucks.

In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk per capita is far less than that in the U.S. However, the consumption of cow's milk began decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however, almost always available at Japanese tofu shops and supermarkets[citation needed]. Soy milk has increased in popularity in the West as a substitute for cow's milk. In some Western nations where veganism has made inroads, it is available upon request at some cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits
See also: Soybean#Nutrition Soy milk is nutritionally close to cow's milk, though most soy milk commercially available today is enriched with added vitamins such as vitamin B12. It naturally has about the same amount of protein (but not the same proteins) as cow milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in a human. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk it has little saturated fat and no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, it can safely replace breast milk in children with Galactosemia. Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
• • • • •

Source of lecithin and vitamin E Lacks casein It is safe for people with lactose intolerance or milk allergy Polyunsaturated and monounsaturated fats are good for the heart. Contains isoflavones, 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 the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol), did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The FDA granted this health

claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein. In January, 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects
See also: Soy controversy However, the soy industry has also received similar criticism for reasons including:

Soy consumption has been linked to dementia and cognitive impairment in men [8] , although the cited studies base on rats fed with concentrated phytoestrogens and not common soy beans, it is already well known, that concentrated estrogens cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated estrogen. High levels of phytic acid, which binds to important nutrients like calcium, magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow milk is much longer known for significanly slowing down the absorption of iron[10] and, additionally, calcium from other than dairy sources (like kale, sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose intolerant children, those allergic to cow's milk or parental preference for a vegetarian or vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK. These formulas are commonly named "soy milk", but contain extra carbohydrates, fat, vitamins and minerals. However care must be taken that children with "Soy protein intolerance" are not fed soy milk.

[edit] Preparation
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough

added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue (soy pulp or okara) by filtration. There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an antifoaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. For all raw soybean protein products heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise causes muscles to develop hypertrophy). This is why the above heating to properly prepare soymilk is essential. When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals, which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. In 1967, experiments at Cornell University and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura". The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by homogenization as to be in permanent suspension.

Commercial products labeled "soy drink" in the West are often derivatives of soy milk containing more water or added ingredients.

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