Process for preparation of soybean protein

Document Type and Number:

United States Patent 6051265
Link to this page:
http://www.freepatentsonline.com/6051265.html
Abstract:
A process for preparing a separated soybean protein, by the steps of preparing an aqueous
slurry of defatted soybeans, removing water-insoluble components from the slurry and
collecting a protein component from the obtained soybean milk, wherein in preparing an
aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at
least one member selected from the group consisting of ascorbic acid, erythorbic acid and
their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight
of the defatted soybeans. The process gives a soybean protein which shows improved
resistance to discoloration when heat-treated at a high temperature.

Soy milk (also called soya milk or soybean milk) and

sometimes referred to as soy drink/beverage is a
beverage made from soy beans originating from China.
Contrary to common belief in Western Culture, in Asia,
the "drink" is not common among the general
population and is never served as a complete meal, but
rather as a complement to the main dish, usually
consisting of rice, meat and vegetables. In the West, it
has gained popularity as a milk substitute for those who
practice veganism or who are lactose intolerant

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as
food long before the existence of written records, earliest written record comes from Liu
An using it as a medicine, later record of the drink as a medicine could be found in
Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan.
Soybean milk is reputed to have been discovered and developed by Liu An of the Han
Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu"
(soybean curd) in China which 900 years later spread to Japan where it is known as
"tofu".

Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous
extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding
them with water. Soy milk contains about the same proportion of protein as cow's milk~
around 3.5%; also 2% fat, 2.9% carbohydrate and 0.5% ash. Soy milk can be made at
home with traditional kitchen tools or with a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In
Western nations, soy milk products packaged for Chinese-speaking consumers may be
labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China
that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded
dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which
contains no cow milk at all.

Soy milk is commonly available in vanilla and chocolate flavors as well as its original
unflavored form. Plain soy milk is also commonly sweetened, though unsweetened
varieties are available.

In many countries, this product may not be sold under the name milk since it is not a
dairy product, hence the name soy drink.

[edit] Prevalence
Soy milk has developed a cachet in premium coffee blends from Western restaurant
chains such as Starbucks.

In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk
per capita is far less than that in the U.S. However, the consumption of cow's milk began
decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however,
almost always available at Japanese tofu shops and supermarkets[citation needed].

Soy milk has increased in popularity in the West as a substitute for cow's milk. In some
Western nations where veganism has made inroads, it is available upon request at some
cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits

See also: Soybean#Nutrition

Soy milk is nutritionally close to cow's milk, though most soy milk commercially
available today is enriched with added vitamins such as vitamin B12. It naturally has
about the same amount of protein (but not the same proteins) as cow milk. Natural soy
milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble
in a human. To counter this, many manufacturers enrich their products with calcium
carbonate available to human digestion. Unlike cow's milk it has little saturated fat and
no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the
basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't
contain galactose, a product of lactose breakdown, it can safely replace breast milk in
children with Galactosemia.

Soy milk is promoted as a healthy alternative to cow's milk for reasons including:

• Source of lecithin and vitamin E

• Lacks casein
• It is safe for people with lactose intolerance or milk allergy
• Polyunsaturated and monounsaturated fats are good for the heart.
• Contains isoflavones, organic chemicals that may possibly be beneficial to health.

In 1995 the New England Journal of Medicine (Vol.333, No. 5) published a report from
the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake
on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St.
Louis. This meta-analysis concluded that soy protein is correlated with significant
decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and
triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol),
did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto
the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the
basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy
protein may reduce cholesterol and the risk of heart disease. The FDA granted this health
claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240
mL), for instance, contains 6 or 7 grams of soy protein.

In January, 2006 an American Heart Association review (in the journal Circulation) of a
decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart
Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce
post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the
breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy
products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to
cardiovascular and overall health because of their high content of polyunsaturated fats,
fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy
foods to replace foods high in animal protein that contain saturated fat and cholesterol
may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects

See also: Soy controversy

However, the soy industry has also received similar criticism for reasons including:

• Soy consumption has been linked to dementia and cognitive impairment in men
[8]
, although the cited studies base on rats fed with concentrated phytoestrogens
and not common soy beans, it is already well known, that concentrated estrogens
cause negative effects in males. The common amounts of phytoestrogens in soy
beans are not to be compared to concentrated estrogen.

• High levels of phytic acid, which binds to important nutrients like calcium,
magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow
milk is much longer known for significanly slowing down the absorption of
iron[10] and, additionally, calcium from other than dairy sources (like kale,
sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby
formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose
intolerant children, those allergic to cow's milk or parental preference for a vegetarian or
vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK.
These formulas are commonly named "soy milk", but contain extra carbohydrates, fat,
vitamins and minerals. However care must be taken that children with "Soy protein
intolerance" are not fed soy milk.

[edit] Preparation
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are
soaked in water overnight or for a minimum of 3 hours or more depending on the
temperature of the water. The rehydrated beans then undergo wet grinding with enough
added water to give the desired solids content to the final product. The ratio of water to
beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a
boil in order to improve its nutritional value by heat inactivating soybean trypsin
inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling
point is continued for a period of time, 15-20 minutes, followed by the removal of an
insoluble residue (soy pulp or okara) by filtration.

There is a simple yet profound difference between traditional Chinese and Japanese soy
milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration,
while the Japanese method boils the slurry first, followed by hot filtration of the slurry.
The latter method results in a higher yield of soy milk but requires the use of an anti-
foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a
boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white
in color, and approximately the same consistency as cow's milk.

For all raw soybean protein products heat is necessary to destroy the activity of the
protease inhibitors naturally present in the soybean. The pancreas naturally secretes
proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the
pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise
causes muscles to develop hypertrophy). This is why the above heating to properly
prepare soymilk is essential.

When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC

1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty
acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals,
which can then attack other cell components. Soybean seeds are the richest known
sources of LOXs. It is thought to be a defensive mechanism by the soybean against
fungal invasion.

In 1967, experiments at Cornell University and the New York State Agricultural
Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors
of traditional soy milk can be prevented from forming by a rapid hydration grinding
process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment
inactivates the LOX enzyme before it can have a significant negative effect on flavor. All
modern bland soy milks have been heat treated in this manner to destroy LOX.

Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-
3) important for undesirable flavor development. One or more of these isozymes have
recently (1998) been removed genetically from soybeans yielding soy milk with less
cooked beany aroma and flavor and less astringency. An example of a triple LOX-free
soybean is the American soybean named "Laura".
The University of Illinois has developed a soy milk that makes use of the entire soybean.
What would normally constitute "insolubles" are ground so small by homogenization as
to be in permanent suspension.

Commercial products labeled "soy drink" in the West are often derivatives of soy milk
containing more water or added ingredients.

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as
food long before the existence of written records, earliest written record comes from Liu
An using it as a medicine, later record of the drink as a medicine could be found in
Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan.
Soybean milk is reputed to have been discovered and developed by Liu An of the Han
Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu"
(soybean curd) in China which 900 years later spread to Japan where it is known as
"tofu".

Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous
extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding
them with water. Soy milk contains about the same proportion of protein as cow's milk~
around 3.5%; also 2% fat, 2.9% carbohydrate and 0.5% ash. Soy milk can be made at
home with traditional kitchen tools or with a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In
Western nations, soy milk products packaged for Chinese-speaking consumers may be
labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China
that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded
dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which
contains no cow milk at all.

Soy milk is commonly available in vanilla and chocolate flavors as well as its original
unflavored form. Plain soy milk is also commonly sweetened, though unsweetened
varieties are available.

In many countries, this product may not be sold under the name milk since it is not a
dairy product, hence the name soy drink.

[edit] Prevalence
Soy milk has developed a cachet in premium coffee blends from Western restaurant
chains such as Starbucks.

In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk
per capita is far less than that in the U.S. However, the consumption of cow's milk began
decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however,
almost always available at Japanese tofu shops and supermarkets[citation needed].

Soy milk has increased in popularity in the West as a substitute for cow's milk. In some
Western nations where veganism has made inroads, it is available upon request at some
cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits

See also: Soybean#Nutrition

Soy milk is nutritionally close to cow's milk, though most soy milk commercially
available today is enriched with added vitamins such as vitamin B12. It naturally has
about the same amount of protein (but not the same proteins) as cow milk. Natural soy
milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble
in a human. To counter this, many manufacturers enrich their products with calcium
carbonate available to human digestion. Unlike cow's milk it has little saturated fat and
no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the
basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't
contain galactose, a product of lactose breakdown, it can safely replace breast milk in
children with Galactosemia.

Soy milk is promoted as a healthy alternative to cow's milk for reasons including:

• Source of lecithin and vitamin E

• Lacks casein
• It is safe for people with lactose intolerance or milk allergy
• Polyunsaturated and monounsaturated fats are good for the heart.
• Contains isoflavones, organic chemicals that may possibly be beneficial to health.

In 1995 the New England Journal of Medicine (Vol.333, No. 5) published a report from
the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake
on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St.
Louis. This meta-analysis concluded that soy protein is correlated with significant
decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and
triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol),
did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto
the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the
basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy
protein may reduce cholesterol and the risk of heart disease. The FDA granted this health
claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240
mL), for instance, contains 6 or 7 grams of soy protein.

In January, 2006 an American Heart Association review (in the journal Circulation) of a
decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart
Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce
post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the
breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy
products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to
cardiovascular and overall health because of their high content of polyunsaturated fats,
fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy
foods to replace foods high in animal protein that contain saturated fat and cholesterol
may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects

See also: Soy controversy

However, the soy industry has also received similar criticism for reasons including:

• Soy consumption has been linked to dementia and cognitive impairment in men
[8]
, although the cited studies base on rats fed with concentrated phytoestrogens
and not common soy beans, it is already well known, that concentrated estrogens
cause negative effects in males. The common amounts of phytoestrogens in soy
beans are not to be compared to concentrated estrogen.

• High levels of phytic acid, which binds to important nutrients like calcium,
magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow
milk is much longer known for significanly slowing down the absorption of
iron[10] and, additionally, calcium from other than dairy sources (like kale,
sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby
formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose
intolerant children, those allergic to cow's milk or parental preference for a vegetarian or
vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK.
These formulas are commonly named "soy milk", but contain extra carbohydrates, fat,
vitamins and minerals. However care must be taken that children with "Soy protein
intolerance" are not fed soy milk.

[edit] Preparation
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are
soaked in water overnight or for a minimum of 3 hours or more depending on the
temperature of the water. The rehydrated beans then undergo wet grinding with enough
added water to give the desired solids content to the final product. The ratio of water to
beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a
boil in order to improve its nutritional value by heat inactivating soybean trypsin
inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling
point is continued for a period of time, 15-20 minutes, followed by the removal of an
insoluble residue (soy pulp or okara) by filtration.

There is a simple yet profound difference between traditional Chinese and Japanese soy
milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration,
while the Japanese method boils the slurry first, followed by hot filtration of the slurry.
The latter method results in a higher yield of soy milk but requires the use of an anti-
foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a
boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white
in color, and approximately the same consistency as cow's milk.

For all raw soybean protein products heat is necessary to destroy the activity of the
protease inhibitors naturally present in the soybean. The pancreas naturally secretes
proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the
pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise
causes muscles to develop hypertrophy). This is why the above heating to properly
prepare soymilk is essential.

When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC

1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty
acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals,
which can then attack other cell components. Soybean seeds are the richest known
sources of LOXs. It is thought to be a defensive mechanism by the soybean against
fungal invasion.

In 1967, experiments at Cornell University and the New York State Agricultural
Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors
of traditional soy milk can be prevented from forming by a rapid hydration grinding
process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment
inactivates the LOX enzyme before it can have a significant negative effect on flavor. All
modern bland soy milks have been heat treated in this manner to destroy LOX.

Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-
3) important for undesirable flavor development. One or more of these isozymes have
recently (1998) been removed genetically from soybeans yielding soy milk with less
cooked beany aroma and flavor and less astringency. An example of a triple LOX-free
soybean is the American soybean named "Laura".
The University of Illinois has developed a soy milk that makes use of the entire soybean.
What would normally constitute "insolubles" are ground so small by homogenization as
to be in permanent suspension.

Commercial products labeled "soy drink" in the West are often derivatives of soy milk
containing more water or added ingredients.

Origins
Soy milk may have originated in China,[1] a region where soybean was native and used as
food long before the existence of written records, earliest written record comes from Liu
An using it as a medicine, later record of the drink as a medicine could be found in
Bencao Gangmu.[2] Later on, the soybean and soybean foods were transplanted to Japan.
Soybean milk is reputed to have been discovered and developed by Liu An of the Han
Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu"
(soybean curd) in China which 900 years later spread to Japan where it is known as
"tofu".

Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous
extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding
them with water. Soy milk contains about the same proportion of protein as cow's milk~
around 3.5%; also 2% fat, 2.9% carbohydrate and 0.5% ash. Soy milk can be made at
home with traditional kitchen tools or with a soy milk machine.

[edit] Nomenclature
The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In
Western nations, soy milk products packaged for Chinese-speaking consumers may be
labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there are products in China
that is called dòu nǎi (豆奶) made from a mix of both cow milk powder and grounded
dried soybean.[3][4] The Japanese term for soy milk is tōnyū (豆乳; "bean milk"), in which
contains no cow milk at all.

Soy milk is commonly available in vanilla and chocolate flavors as well as its original
unflavored form. Plain soy milk is also commonly sweetened, though unsweetened
varieties are available.

In many countries, this product may not be sold under the name milk since it is not a
dairy product, hence the name soy drink.

[edit] Prevalence
Soy milk has developed a cachet in premium coffee blends from Western restaurant
chains such as Starbucks.
In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk
per capita is far less than that in the U.S. However, the consumption of cow's milk began
decreasing around 1995 and that of soy milk began to grow[citation needed]. It is, however,
almost always available at Japanese tofu shops and supermarkets[citation needed].

Soy milk has increased in popularity in the West as a substitute for cow's milk. In some
Western nations where veganism has made inroads, it is available upon request at some
cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost.

[edit] Health
[edit] Claims of health benefits

See also: Soybean#Nutrition

Soy milk is nutritionally close to cow's milk, though most soy milk commercially
available today is enriched with added vitamins such as vitamin B12. It naturally has
about the same amount of protein (but not the same proteins) as cow milk. Natural soy
milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble
in a human. To counter this, many manufacturers enrich their products with calcium
carbonate available to human digestion. Unlike cow's milk it has little saturated fat and
no cholesterol, which many consider to be a benefit. Soy products contain sucrose as the
basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't
contain galactose, a product of lactose breakdown, it can safely replace breast milk in
children with Galactosemia.

Soy milk is promoted as a healthy alternative to cow's milk for reasons including:

• Source of lecithin and vitamin E

• Lacks casein
• It is safe for people with lactose intolerance or milk allergy
• Polyunsaturated and monounsaturated fats are good for the heart.
• Contains isoflavones, organic chemicals that may possibly be beneficial to health.

In 1995 the New England Journal of Medicine (Vol.333, No. 5) published a report from
the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake
on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St.
Louis. This meta-analysis concluded that soy protein is correlated with significant
decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and
triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol),
did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto
the soy protein were suggested as the agent reducing serum cholesterol levels.[5] On the
basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy
protein may reduce cholesterol and the risk of heart disease. The FDA granted this health
claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240
mL), for instance, contains 6 or 7 grams of soy protein.

In January, 2006 an American Heart Association review (in the journal Circulation) of a
decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart
Healthy" claim for soy protein.[6] The panel also found that soy isoflavones do not reduce
post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the
breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy
products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to
cardiovascular and overall health because of their high content of polyunsaturated fats,
fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy
foods to replace foods high in animal protein that contain saturated fat and cholesterol
may confer benefits to cardiovascular health."[7]

[edit] Claims of negative health effects

See also: Soy controversy

However, the soy industry has also received similar criticism for reasons including:

• Soy consumption has been linked to dementia and cognitive impairment in men
[8]
, although the cited studies base on rats fed with concentrated phytoestrogens
and not common soy beans, it is already well known, that concentrated estrogens
cause negative effects in males. The common amounts of phytoestrogens in soy
beans are not to be compared to concentrated estrogen.

• High levels of phytic acid, which binds to important nutrients like calcium,
magnesium, iron[9], and zinc, during digestion. However, as a comparison, cow
milk is much longer known for significanly slowing down the absorption of
iron[10] and, additionally, calcium from other than dairy sources (like kale,
sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby
formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose
intolerant children, those allergic to cow's milk or parental preference for a vegetarian or
vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK.
These formulas are commonly named "soy milk", but contain extra carbohydrates, fat,
vitamins and minerals. However care must be taken that children with "Soy protein
intolerance" are not fed soy milk.

[edit] Preparation
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are
soaked in water overnight or for a minimum of 3 hours or more depending on the
temperature of the water. The rehydrated beans then undergo wet grinding with enough
added water to give the desired solids content to the final product. The ratio of water to
beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a
boil in order to improve its nutritional value by heat inactivating soybean trypsin
inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling
point is continued for a period of time, 15-20 minutes, followed by the removal of an
insoluble residue (soy pulp or okara) by filtration.

There is a simple yet profound difference between traditional Chinese and Japanese soy
milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration,
while the Japanese method boils the slurry first, followed by hot filtration of the slurry.
The latter method results in a higher yield of soy milk but requires the use of an anti-
foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a
boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white
in color, and approximately the same consistency as cow's milk.

For all raw soybean protein products heat is necessary to destroy the activity of the
protease inhibitors naturally present in the soybean. The pancreas naturally secretes
proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the
pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise
causes muscles to develop hypertrophy). This is why the above heating to properly
prepare soymilk is essential.

When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC

1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty
acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals,
which can then attack other cell components. Soybean seeds are the richest known
sources of LOXs. It is thought to be a defensive mechanism by the soybean against
fungal invasion.

In 1967, experiments at Cornell University and the New York State Agricultural
Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors
of traditional soy milk can be prevented from forming by a rapid hydration grinding
process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment
inactivates the LOX enzyme before it can have a significant negative effect on flavor. All
modern bland soy milks have been heat treated in this manner to destroy LOX.

Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-
3) important for undesirable flavor development. One or more of these isozymes have
recently (1998) been removed genetically from soybeans yielding soy milk with less
cooked beany aroma and flavor and less astringency. An example of a triple LOX-free
soybean is the American soybean named "Laura".

The University of Illinois has developed a soy milk that makes use of the entire soybean.
What would normally constitute "insolubles" are ground so small by homogenization as
to be in permanent suspension.
Commercial products labeled "soy drink" in the West are often derivatives of soy milk
containing more water or added ingredients.