Soy milk

Last updated

Soy milk
004-soymilk.jpg
Alternative namesSoya milk
Place of origin China
Inventeda. 1365 [1] [2]
Food energy
(per 100  g serving)
33  kcal  (138 kJ)
Nutritional value
(per 100  g serving)
Protein 2.86  g
Fat 1.61  g
Carbohydrate 1.74  g
Glycemic index 34 (low)
  1. 1 2 3 4 5 6 7 Commonly added to plant milks, which do not naturally contain significant levels of the nutrient.
  2. Vitamin A fortification is only required for skimmed milk in the US.
  3. Vitamin D fortification for milk is mandatory in the US.

Taste

Soy milk
Chinese 豆奶
Transcriptions
Standard Mandarin
Hanyu Pinyin dòunǎi
Wade–Giles tou nai
Doujiang
Taipei breakfast with fresh soymilk 20071023.jpg
A youtiao with a bowl of doujiang
Mean greenhouse gas emissions for one glass (200g) of different milks [29]
Milk TypesGreenhouse gas emissions (kg CO2-Ceq per 200g)
Cow milk
0.62
Rice milk
0.23
Soy milk
0.21
Oat milk
0.19
Almond milk
0.16

Using soybeans to make milk instead of raising cows is ecologically advantageous. [48] [49] Cows require much more energy to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 lb) of food in dry matter basis and 90 to 180 litres (24 to 48 US gal) of water a day, producing an average of 40 kilograms (88 lb) of milk a day. Legumes, including the soybean plant, also replenish the nitrogen content of the soil in which they are grown.

The cultivation of soybeans in South America is a cause of deforestation [50] (specifically in the Amazon rainforest) and a range of other large-scale environmental harm. [51] However, the majority of soybean cultivation worldwide, especially in South America where cattle farming is widespread, is intended for livestock fodder rather than soy milk production. [50]

See also

Related Research Articles

<span class="mw-page-title-main">Miso</span> Traditional Japanese seasoning

Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.

<span class="mw-page-title-main">Soybean</span> Legume grown for its edible bean

The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

<span class="mw-page-title-main">Tempeh</span> Soy product from Indonesia, used as protein source

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.

<span class="mw-page-title-main">Kikkoman</span> Japanese food manufacturer

Kikkoman Corporation is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services. As of 2002, the company was the world's largest producer of soy sauce. As of 2024, the company's motto is "To promote the international exchange of food culture."

<span class="mw-page-title-main">Rice milk</span> Plant milk made from rice

Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D.

<span class="mw-page-title-main">Almond milk</span> Plant milk manufactured from almonds

Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. It does not contain cholesterol or lactose and is low in saturated fat. Almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. It can also be made at home using a blender, almonds and water.

<span class="mw-page-title-main">Tofu skin</span> Chinese and Japanese food made from soybeans

Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products.

<span class="mw-page-title-main">Plant milk</span> Milk-like drink made from plant-based ingredients

Plant milk is a non-dairy beverage made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to dairy milk, and may provide a creamy mouthfeel.

<span class="mw-page-title-main">Fermented bean curd</span> Chinese condiment

Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.

<span class="mw-page-title-main">Silk (brand)</span> American brand of dairy substitute products

Silk is an American brand of dairy-substitute products currently owned by Danone after it purchased WhiteWave Foods in 2016.

<span class="mw-page-title-main">Okara (food)</span> Byproduct of tofu production

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.

<span class="mw-page-title-main">Oat milk</span> Type of plant milk made from oats

Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. Oat milk has a creamy texture and mild oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla, and chocolate.

<span class="mw-page-title-main">Soy protein</span> A protein that is isolated from soybean

Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.

<span class="mw-page-title-main">Tofu</span> Soy-based food used as a protein source

Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is often used as a meat substitute.

<span class="mw-page-title-main">Plamil Foods</span> British manufacturer of vegan foods

Plamil Foods Is a British manufacturer of vegan food products. Founded in 1965, the company has produced and pioneered soy milk, egg-free mayonnaise, pea-based milk, yogurts, confection bars and chocolate.

<span class="mw-page-title-main">Wotou</span> Northern Chinese steamed cornmeal bread

Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

<span class="mw-page-title-main">Vegan cheese</span> Cheese-like food item made without animal ingredients

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.

William Roy Shurtleff also known as Bill Shurtleff is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods. These books introduced soy foods such as tofu, tempeh, and miso on a wide scale to non-Asian Westerners, and are largely responsible for the establishment of non-Asian soy food manufacturers in the West beginning in the late 1970s. In 1980, Lorna Sass wrote in The New York Times, "The two people most responsible for catapulting tofu from the wok into the frying pan are William Shurtleff and Akiko Aoyagi.” In 1995, Suzanne Hamlin wrote in The New York Times, “At the turn of the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every supermarket."

References

  1. 1 2 Shurtleff & Aoyagi (2013), pp. 5 & 23–4.
  2. 1 2 Shurtleff & Aoyagi (2014), pp. 9 & 127.
  3. Odo, T. (2003). Encyclopedia of Food Sciences and Nutrition (Second ed.). doi:10.1016/B0-12-227055-X/01114-7.
  4. 1 2 3 4 5 "Top 4 Trends Impacting the Global Soy Milk and Cream Market Through 2020: Technavio". BusinessWire. 7 November 2016. Retrieved 9 January 2020.
  5. 1 2 3 4 "2019 State of the Beverage Industry: Dairy category benefits from flexible consumers: New forms of alternative milks emerge". Beverage Industry Magazine. 15 July 2019. Retrieved 9 January 2020.
  6. 1 2 3 4 5 6 Achla Bharti (25 August 2019). "The Growth Of Soy-Milk As A Dairy Alternative". Industry Europe, Focus Media Group Ltd. Retrieved 9 January 2020.
  7. "Document 32013R1308: Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 Establishing a Common Organisation of the Markets in Agricultural Products...", EUR-Lex, Brussels: European Union, 20 December 2013.
  8. "2010/791/EU: Commission Decision of 20 December 2010 listing the products referred to in the second subparagraph of point III(1) of Annex XII to Council Regulation (EC) No 1234/2007 (recast) (notified under document C(2010) 8434)".
  9. "Dairy names for soya and tofu face new ban". 14 June 2017. Retrieved 15 July 2019.
  10. Shurtleff & Aoyagi (2013), pp. 23–4.
  11. Huang (2008), p. 52.
  12. Shurtleff & Aoyagi (2013), p. 29.
  13. Shurtleff & Aoyagi (2013), pp. 5 & 33.
  14. 1 2 3 4 5 Shurtleff & Aoyagi (2013), p. 6.
  15. Shurtleff & Aoyagi (2013), pp. 7–8.
  16. Shurtleff & Aoyagi (2013), p. 5.
  17. Langworthy (1897).
  18. Shurtleff & Aoyagi (2009), p. 174.
  19. Shurtleff & Aoyagi (2004).
  20. 1 2 3 Shurtleff & Aoyagi (2013), p. 8.
  21. Raj Gupta (2014). "Soy milk: terrible or terrific" (PDF). ProSoya. Retrieved 9 May 2020.
  22. Shurtleff & Aoyagi (2013), pp. 8–9.
  23. 1 2 3 4 5 6 7 Jiang, S.; Cai, W.; Xu, B. (2013). "Food quality improvement of soy milk made from short-time germinated soybeans". Foods. 2 (2): 198–212. doi: 10.3390/foods2020198 . PMC   5302266 . PMID   28239109.
  24. Hildebrand, David; Kemp, Thomas; Andersen, Roger; Loughrin, John (21 May 1991). "Method of Reducing Odor Associated with Hexanal Production in Plant Products". Plant and Soil Sciences Faculty Patents.
  25. Zhang, Yan; Guo, Shuntang; Liu, Zhisheng; Chang, Sam K. C. (1 August 2012). "Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods". Journal of Agricultural and Food Chemistry. 60 (30): 7457–7462. doi:10.1021/jf3016199. PMID   22812487.
  26. Takenawa, Seishi; Takeda, Hideki; Horikoshi, Mie (16 August 1989). "Process for preparation of soya milk with an improved flavor".
  27. Yuan, S; Chang, SK (24 January 2007). "Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials". Journal of Agricultural and Food Chemistry. 55 (2): 426–31. doi:10.1021/jf062274x. PMID   17227075.
  28. Zhou, Yanping; Li, Xingfei; Hua, Yufei; Kong, Xiangzhen; Zhang, Caimeng; Chen, Yeming; Wang, Shaodong (November 2019). "The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts". LWT. 115: 108431. doi:10.1016/j.lwt.2019.108431. S2CID   199647823.
  29. 1 2 3 Clara Guibourg; Helen Briggs (22 February 2019). "Climate change: Which vegan milk is best?". BBC News: Science and Environment. Retrieved 25 October 2019.
  30. 1 2 Amelia Lucas (13 November 2019). "5 charts that show how milk sales changed and made it tough for Dean Foods to avert bankruptcy". CNBC. Retrieved 9 January 2020.
  31. Emily Saladino (17 January 2019). "Got Milk Decision Fatigue? The Pain and Politics of Soy, Almond, Oat, and Cow's Milks". VinePair Inc. Retrieved 9 January 2020.
  32. 1 2 "Soy Milk Market Size Worth $11.08 Billion By 2025; CAGR: 6.1%". Grandview Research. 1 April 2019. Retrieved 9 January 2020.
  33. 1 2 "Basic Report: 16222, Soymilk (All Flavors), Unsweetened, with Added Calcium, Vitamins A and D", USDA Food Composition Database, Washington: US Department of Agriculture, Agricultural Research Service, 2016.
  34. Atkinson & al. (2008) .
  35. Reynaud, Yohan; et al. (y) (2021). "True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods" (PDF). Food Chemistry . 338: 128020. doi:10.1016/j.foodchem.2020.128020. PMID   32932087. S2CID   221746468.
  36. Report of an FAO Expert Consultation, 31 March - 2 April 2011, Auckland, New Zealand, Food and Agriculture Organization, 2013, p. 43, ISBN   9789251074176
  37. "Milk, human, mature, fluid". Agricultural Research Service. FoodData Central. United States Department of Agriculture. 2019. FDC #171279.
  38. "Milk, whole, 3.25% milkfat, with added vitamin D". Agricultural Research Service. FoodData Central. United States Department of Agriculture. 2019. FDC #171265.
  39. "Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D". Agricultural Research Service. FoodData Central. United States Department of Agriculture. 2019. FDC #175215.
  40. "Beverages, almond milk, unsweetened, shelf stable". Agricultural Research Service. FoodData Central. United States Department of Agriculture. 2019. FDC #174832.
  41. "The Original Oat-Milk". Agricultural Research Service. FoodData Central. United States Department of Agriculture. 2023. FDC #719016.
  42. Serena Ball (22 January 2021). "All the Non-Dairy Milks on the Market, Reviewed and Ranked". FoodNetwork. Retrieved 21 May 2021.
  43. Brown, Mairi; Laitano, Francesca; Williams, Calum; Gibson, Bruce; Haw, Mark; Sefcik, Jan; Johnston, Karen (1 October 2019). "'Curdling' of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures" (PDF). Food Hydrocolloids. 95: 462–467. doi:10.1016/j.foodhyd.2019.04.032. S2CID   145932645.
  44. Committee on Food Protection, Food and Nutrition Board, National Research Council (1973). "Phytates". Toxicants Occurring Naturally in Foods. Washington, DC: National Academy of Sciences. pp.  363–71. ISBN   978-0-309-02117-3.{{cite book}}: CS1 maint: multiple names: authors list (link)
  45. "How do phytates impact calcium absorption?". American Bone Health. 2011.
  46. Graf, E.; Eaton, J. W. (1993). "Suppression of colonic cancer by dietary phytic acid". Nutrition and Cancer. 19 (1): 11–19. doi:10.1080/01635589309514232. ISSN   0163-5581. PMID   8383315.
  47. Reddy, Bandaru S (25 January 1999). "Role of dietary fiber in colon cancer: an overview". The American Journal of Medicine. 106 (1, Supplement 1): 16–19. doi:10.1016/S0002-9343(98)00341-6. ISSN   0002-9343. PMID   10089109.
  48. Holmes, Bob (20 July 2022). "How sustainable are fake meats?". Knowable Magazine. doi: 10.1146/knowable-071922-1 . S2CID   250938804 . Retrieved 1 August 2022.
  49. "Livestock's long shadow – Environmental issues and options; Chapter 2, Livestock in geographic transition" (PDF). United Nations, Food and Agriculture Organization, Rome. 2006.
  50. 1 2 "Soy is Everywhere". World Wildlife Fund. Retrieved 14 August 2015.
  51. "Environmental & social impacts of soy". World Wildlife Fund. Retrieved 14 August 2015.

Bibliography