The SOY gathers the necessary conditions to replace to the animal proteins, adding the advantage of its low cost and its versatility to be applied in a comprehensive range of foods.
Starting from the SOY one can obtain the following products:
• Oil edible
• Lecithin of soy
• Margarine
• Flours
• Concentrated protein
• Nuts of soy
• Milk of soy
• Tofu
• Tempeh
• Protein of soy texturized
Most of which can be in the trade, especially those that bandage native substances.
As he/she can practically everything it turns it can be made with SOY. In the following chapters we will approach some of the combinations of foods to prepare rich, varied, nutritious and economic plates.
Prosecution of the bean of SOY for their use in foods
It is necessary to know some undesirable components of the SOY and how to treat them.
I refer to:
1. Flavor
2. Digestibilidad
3. Flatulence
Some components of the SOY, present also in the leguminous ones, they are responsible for the typical flavor to bean (for us bean) that can affect the product that we are elaborating, for example Milk of Soy. This flavor, although it is not important for the oriental who accepts it very well; yes it is it for the western consumer who habitually rejects it.
This flavor afrijolado can be mitigated and/or to be controlled by means of the inactivación of the enzymes with thermal treatments. To soak the soya with water boiling so that the temperature doesn't fall below the 80°C, maintaining it then to this temperature during at least 10 minutes (Wilkens et to the one., 1967; Mattick and Hand, 1969).
The digestibilidad of the protein is also a problem. It exists in the soy an inhibitor of the parenzyme that is a pancreatic enzyme that acts in the digestion of the proteins. Some investigators have reported that the inhibitors have little or any effect on the human proteinasa (Freeney et to the one., 1969). Since the studies in humans are very limited, the inactivación of these parenzyme inhibitors continues being of importance.
The soaking method of at least 12 at 14 hours are fundamental for solubilizar the protein, as well as the heating to superior temperatures at the 80° for a period of 10 minutes.
As for the flatulence that takes place, it is due to the hydrates of carbon rafinosa and estaquiosa that are predominantly in the shell. Hence it is important the one shelled that is achieved with the soaking to superior temperature at 80°.
Summary
Option 1: To soak the bean 12 hours, changing the water an or twice. To soak in water to temperature of 100° during 10 minutes. To rinse with abundant hot water before the cooking.
Option 2: To soak in water to temperature of 100° during 10 minutes, to rinse with hot water and to repeat the procedure once again, then to cook until they are tender. One hour approximately.
In both cases to proceed to the one shelled that can be completed after the cooking.
Lesson 3: Milanese of soy
