At home, soy milk is obtained by grinding the seeds, previously left to soak overnight (in order to remove some anti-nutritional factors). After the elimination of the water, the seeds are finely ground (for example with the aid of a blender), which will then be brought to a boil for about twenty minutes together with the cooking water (the weight ratio of water / soy should be 10: 1). The residual puree, called okara, can be used in the preparation of soups, soups and muesli .
The passage through the sieve and the subsequent cooling are the last stages of the home process, today replaced at an industrial level with faster and more innovative techniques. Starting from the defatted soybean flour, a double solvent extraction is carried out with the aim of removing the lipids responsible for the bean flavor. The lipid fraction will then be reintegrated together with a modest percentage of sugar (2%).
To prepare soy milk directly at home, simply put into practice what is explained in our video recipe “Homemade Soy Milk “.
Homemade soy milk
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In feeding the newborn
Soy milk, babies, allergies and lactose intolerance
Properly treated, it is necessary, for example, the addition of L- methionine , L- carnitine and taurine , soy milk can be used for feeding children with allergy to cow’s milk proteins . In this sense it can represent a valid alternative to the milky formulations with high hydrolysis or semi-elementary, which are however preferred by many pediatricians for the fear that soy may in turn cause sensitization (see allergy to soy ).
Then there is the problem of the transgenic origin of this food, while the economic aspect strongly benefits in its favor.
An alternative to the alternative, it must be said, is represented by rice milk , which is gathering positive consensus for its good nutritional value and very low allergenic power (not surprisingly it is the first cereal to be introduced during weaning ).
Thanks to the absence of lactose, soy milk is indicated in the re-feeding of the child after gastrointestinal disorders ( diarrhea ) of bacterial or viral origin . These situations can cause abrasion of the intestinal mucosa , resulting in a deficiency of the lactase enzyme. Due to this enzymatic deficiency, the undigested lactose would recall liquids in the intestinal lumen, further aggravating the diarrheal manifestations. If used in this sense, soy milk must be considered a transitional food , to be used only for the time strictly necessary to overcome the acute phase of diarrhea.