What is Soya Milk and how it is being prepared?

Answer 1

Soy milk (also called soymilk, soya milk, soybean milk, soy bean milk, soy drink, or soy beverage) is a Chinese milk-like beverage made from soybeans.

Soy milk originated in China, a region where soybean was native and used as food long before the existence of written records. Later on, the soybean and soybean foods were transplanted to Japan. Soybean or "vegetable" milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 B.C. 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".

The soybean's oil and protein provide nutrition to the germinating soy seedling, similar to how milk's protein and fat provide nutrition to the baby mammal.

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. Lower fat varieties of soy milk are often significantly lower in protein than cow's milk because the defatting process is not one of skimming risen cream, rather it involves adding water.[citations needed] Soy milk can be made at home with traditional kitchen tools or with a soy milk machine (Soyajoy, Soylife, Miracle,...)

The Mandarin Chinese term for what English speakers call soy milk is Dòu jiāng (Chinese: 豆漿; lit. "soy liquid"). In Western nations, soy milk is more commonly sold under the term Dòu nǎi (豆奶; lit. "soy milk") than dòu jiāng (豆漿), although the two terms are often used interchangeably. However, there is a product in China that is called Dòu nǎi (豆奶) which is a dry miscible powder made of both cow and soy milk.

The Japanese term for soy milk is tounyū (豆乳).

In the United States, soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form.

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.
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 key 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 anti-foaming 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. In some countries, it is marketed under the name soy drink, the term milk being reserved for dairy products.

To someone who never drank traditional soy milk made from soaked and ground soybeans as a child, soy milk is usually unpalatable. The reason for this is that once the soybean absorbs water the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. The reaction produces chemicals having an undesirable aroma and flavor that can best be described as rancid, painty, beany, or grassy. Moreover, 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 the "painty" off-flavors of traditional soymilk 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 soymilks have been heat treated in this manner to destroy LOX.

Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-3) 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 as to be in permanent suspension.

The characteristic "beany flavor" of soymilk can be removed by soaking the beans for half an hour in hot starch water (5% starch solution or kanjivellam). Soaking the beans and then rinsing with a continuous stream of cold water may also give the desired results.

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

Answer 2

The soya milk's oil and protein provide nutrition to the germinating soy seedling, similar to how milk's protein and fat provide nutrition to the baby mammal.

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 key 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 anti-foaming 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. In some countries, it is marketed under the name soy drink, the term milk being reserved for dairy products.

Answer 3

its milk what else?