Soy Research Paper

WHY SOY? Why try soy? For those who are trying to cut back on meat, soy substitutes can ease the transition to a vegetarian diet. Unlike their meat counterparts, soy burgers, dogs and sausages are low in saturated fat and are cholesterol-free. But soy may be even more valuable nutritionally for what it has than for what it lacks. According to nutrition researchers, two discoveries are putting the spotlight on soy: the direct cholesterol-lowering effect of eating soy protein, even among people who already eat a low-fat, low-cholesterol diet; and the anticarcinogenic properties of the phytochemicals present in all soyfoods. In addition, some soyfoods—such as tempeh, miso and soy sauce—are fermented. Fermentation partially predigests these

Each is a dark brown, richly flavoured liquid made from a soybean base. Tamari and shoyu are made by fermenting soybeans inoculated with a special mold called koji. The resulting mash is mixed with salt water and aged in large, cedarwood vats for at least a year. This time-honored process results in a brew that has a full-bodied, complex taste. In contrast, much of the popular soy sauce sold in America is made literally overnight. The soybeans are broken down chemically and mixed with carmel coloring, salt, corn syrup, water and usually a preservative. Plastic packets of soy sauce given with Chinese carry-out foods are of this type; so are many grocery store brands. Kikkoman is the exception—a genuine quality soy sauce brewed in Wisconsin according to traditional Japanese methods. There is some confusion about shoyu and tamari. Shoyu is made from soybeans and wheat, usually in equal proportions. Real tamari is all soy, a byproduct of miso making. It is not usually available commercially. Some natural foods producers label their product “tamari” if it is made without wheat. Also, tamari may have less water and a somewhat more assertive taste than shoyu. The differences are not so great that tamari and soy sauce cannot be used interchangeably, in cooking or as a condiment at the

The price of soymilk is lower now than it was a few years ago, and thanks to improvements in processing, “beany” flavors are a thing of the past. And there are many delicious flavoured soymilks on the market now, including vanilla, carob, cocoa, almond and banana. Most come in aseptic cartons, which have an indefinite shelf life before opening; they last for several weeks in the refrigerator after opening. Soymilk also is available powdered, just mix with water.

OKARA The pulp that remains when soymilk is strained from soybeans is called okara. Home soymilk-makers will find themselves with copious quantities of this product. It must be used quickly—it’s highly perishable—or frozen for later use. Although it has less protein than the whole bean, okara has protein of high quality. (Like all soy protein, it has an amino acid pattern that closely matches the biological requirements of humans, and it rates well on digestion and absoption.) Okara also is a good source of dietary fiber. When baked, okara has a texture and flavour akin to coconut; it can be added to granola or cookies. Okara also can be made into a tasty soy sausage. If you want to experiment with okara without making soymilk, you can get some from a local tofu processor. Or, easier yet, look for readymade okara patties in the natural foods freezer