*** Welcome to piglix ***

Soymilk

Soy milk
Soy milk (2).jpg
Alternative names Soya milk
Place of origin China
Invented c. 1365
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
 
Protein 2.86 g
Fat 1.61 g
Carbohydrate 1.74 g
Soy milk
Chinese name
Traditional Chinese 豆漿
Simplified Chinese 豆浆
Literal meaning "bean purée"
Korean name
Hangul 두유
Hanja 豆乳
Literal meaning "bean milk"
Japanese name
Kanji 豆乳
Kana とうにゅう

Soy milk (also spelled soymilk) is a plant based drink produced by soaking dried soybeans and grinding them in water.

A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and protein. Soy milk can be produced at home using a soy milk machine. It is often used as a substitute for dairy milk.

Soy milk (doujiang) originated in China, probably during the early Han dynasty (202 BCE to 9 CE), after the rotary millstone was introduced and became widely used to grind wheat. It did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest.

Soy milk was introduced to the US market by Vitasoy in 1979; the first domestic manufacturer of soy milk was Sunrich Food Group, which introduced its products in 1985.

There is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. This is caused by several factors:

In a 100 ml (gram, g) serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar, 4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, with calcium and magnesium also in significant content.

Soy milk flavor quality differs according to the cultivar of soybean. Soy milk aroma, smoothness and thickness in the mouth, color and creamy appearance are considered desirable qualities, with favored sensory attributes associating with protein content, soluble solids, and oil content.


...
Wikipedia

...