Soymilk traditional

Tofu. Tofu is prepared by adding a coagulant such as calcium sulfate to soymilk to precipitate the protein and oil into a gelatinous curd. The curd is then separated from the soluble portion (whey), pressed, and washed to yield a market-ready product. Tofu, a traditional food in Japan (90), was populari2ed in the United States in the late 1970s and is available in many U.S. supermarkets. 

Soymilk. In the traditional process, soybeans are soaked in water, ground into a slurry, cooked, and filtered to remove the insoluble cell wall and hull fractions. A number of modifications have been made in the process since the 1960s, including heat treatment before or during grinding to inactivate the enzyme lipoxygenase and thus prevent formation of grassy and beany flavors. The soymilks are available in plain and flavored, eg, vanilla and chocolate, forms (90,91). 

In general, traditional soyfoods, also known as Oriental soyfoods, are classified as non-fermented and fermented. Non-fermented soyfoods include soymilk, tofu, soy sprouts, yuba (soymilk film), okara (soy pulp), vegetable soybeans, soynuts and toasted soy flour, whereas fermented soyfoods include soy sauce, miso (fermented soy... 

In contrast, modern soymilk, sometimes referred to as soy beverage or soy drink, is produced by using modern technology and equipment. Known as dou ru or dou nai in Chinese, these products have a relatively bland taste with their own commercial identity and standards. In most cases, they are flavored, sweetened and/or fortified for better taste and better nutrition, and packed for longer shelf-life, when compared with traditional soymilk. Sold as a milk substitute or a healthful soft drink, soymilk is particularly important to infants who suffer from malnutrition due to absence of dairy milk supply in certain regions of the world or who suffer from allergies and diseases associated with dairy milk consumption. Thus, for the past several decades. 

The basic principle for making modern soymilk is very similar to that of the traditional Chinese method. The procedure also includes selecting and cleaning raw soy-... 

Fig. 14.1. A traditional Chinese method for making soymilk and tofu.

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