Introduction
Soya (Soy) milk is a drink made from the
soya beans. Soya milk has a high protein and iron. Its color is creamy white,
which resembles to the cow’s milk but it is different and better from dairy
milk in various ways. It is higher in iron and protein while it is also
cholesterol free and have vary low fat and sodium. The people who have allergy
from cow’s milk and faces difficulty in digesting the lactose, which is a natural
sugar present in the cow’s milk, likes the soya milk because it is easy to
digest and it is lactose free.
Evolution
The oldest proof of the production of
soya milk is from China, where is incised on the kitchen scene evidence of the
use of soya milk on a slab dated AD 25-200. It is also appeared in a book
Lunheng that is written by Wang Chong in AD 82, and perhaps the first written record
of soya milk. Evidence that soya milk is rare before the 20th century
and its widespread use before that is not likely to happen.
According to the famous custom in
china, soya milk was developed for medical purposes by the Liu An, however
there is no past evidence of this myth. This myth first appeared in the
beginning of 12th century and did not clearly specify until the 15th
century, where formation of tofu was imputed to Liu without any name of soya
milk. Later the writers of west and Asia credited the development of soya milk
to Liu, considering that Liu could not have made the tofu without making of
soya milk first.
The Henry Trimble first introduced
soya milk in United States of America in 1897 and referred it in the American
journal of pharmacy. The Li Yu-ying, a Chinese man living in Paris in 1911,
founded the world’s first soya milk factory. The first commercial soya milk was
produced in 1918 by Chard soya products in the New York City.
The Madison foods company was the
first company in the world who introduced the calcium fortified soya milk in
1932 in Tennessee. The faculty of Madison College was controlling the Madison
foods company. Miller started to produce the soya milk in cans in 1940, which
was known as Soya La, because at that time dairy industries created issues and
stopped miller from calling the product soya milk.
Benefits
Soya milk has almost the same
quantity of proteins as present in cow’s milk, however it has different amounts
of amino acids. Naturally the soya milk has a low amount of digestible calcium
as it is confined to the pulp of the beans, which is not digestible by humans.
To solve this usually the manufacturers adds the amount of calcium carbonate to
their products. Soya milk has less saturated fat and zero cholesterol as
compared to the cow’s milk.
Soya milk does not have any amount of
galactose which is a product of lactose breakdown so the soya milk can safely
and easily used as a substitute of breast milk in children which are suffering
from a disease called galactosemia.
The American Academy of Pediatrics
said that soya milk is better substitute for children who are unable to digest
cow or human milk. Purine is an element in soya bean, which is not suitable for
the patients suffering from gout. The united states national institutes of
health suggests gout sufferers not to use soya bean products however they also
recommends the use of soya products because they help in reducing the heart
diseases.
Mostly the soya milk products are
sweetened but soya milk itself is unsweetened. People in china used the salted
soya milk. Soya milk is very famous in the culture of Malaysia and also in the
other southeast countries of Asia. Soya milk is mostly mixed up and flavored
with the brown/white sugar syrup in Malaysia. In Malaysia, sellers of soya milk
also offered different kinds of products made from soya milk like bean curd,
tau hua which is a desert like custard and these things are also flavored with
the same syrup of brown or white sugar. In Vietnam, soya milk and soya custard
is mixed up with the ginger and a herb, which has a taste like coconut.Yeo’s, a manufacturer of drinks in
Singapore and Malaysia introduced the boxed packed or tinned packing version of
soya milk.
Soya milk has become popular in the
west and it is used as a substitute of cow’s milk because it has same protein
and less fat contents then the cow’s milk. Soya milk is available in the market
in many flavors like chocolate, vanilla however originally it is has no flavour. Soya milk is popular everywhere in
the world except few countries because of zero cholesterol and other major health benefits.
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