Consists of soy. Soybean cultivation: history of cultivation and economic importance

Soybean is a versatile leguminous crop for both human and animal consumption, as well as industrial and medical uses. A general description of the processing and use of soy is shown in fig. one.

Use of soy in food

Currently, many types of soy products are available worldwide. Some of them are produced using modern processing methods in large soybean processing plants, while others are produced in more traditional ways, since their history is associated with oriental processing methods. These products are commonly referred to as traditional soy products. Soy staple foods include whole and defatted soy flour, soy grits, soy flakes, soy milk, soy-fortified baked goods, ready-to-eat snacks, soy sprouts, fermented milk products, and butter. Soy milk is the most promising milk supplement and is nutritionally comparable to cow's milk.

Rice. 1. Processing and use of soy

Formed green beans (Fig. 2) are harvested, peeled by hand, the seeds are boiled until tender. You can boil the beans first and then extract the seeds from them. Boiled seeds can be eaten in their natural form or combined with other foods. They have a completely unique taste. The difficulty in cleaning green soybeans and its specific smell have led to the fact that this dish is not widely used either fresh, or frozen, or canned. The protein in green, immature soybean seeds is superior in nutritional value to mature beans, and when properly cooked, the biological value of proteins outperforms casein and beef liver.

Rice. 2. Green soybeans

Dry soybean seeds

Conventional cooking of soybeans, which most types of dried seeds are subjected to, provokes an off-flavour (reaction between the enzyme and the substrate) that many do not like. The following method avoids this reaction by thermal destruction of the enzyme and is the basis for the preparation of a number of other products. Bring two parts of water to a boil. Add one part soy and boil for 5 minutes. At the same time, boil 4 parts of water. Remove the seeds from the first water, rinse them and boil them in the second water for 5 minutes. Drain the water and rinse the seeds again. Such a product is called pre-boiled soybeans (Fig. 3).

Rice. 3. Dry soybean seeds

One of the most common forms in which soy is used in the human diet is flour. Soy flour (Figure 4) can be used as an ingredient in a wide range of different dishes such as soups, sauces, drinks and desserts; as part of bakery and grain products; as a bulking agent for meat and starting material for the production of baby food, protein concentrates or isolates, or as a protein supplement for cereals and other products. In addition to being a great source of iron, calcium, and B vitamins, soy flour is also rich in high-quality protein. Soy flour can be produced with natural oils removed during processing (or without removal) and thus resulting in respectively defatted or whole soy flour. Common soybean meal preparation steps include cleaning, splitting, and shelling whole soybean seeds, followed by heat treatment and oil extraction. The resulting meal is cleaned of the solvent, roasted, dried and ground to obtain defatted soy flour. In the production of whole soybean meal, whole soybean seeds are cleaned, split and shelled, then dried and ground.

Rice. 4. Soy flour

is an aqueous extract of soybean seeds that is inexpensive, highly digestible, and highly nutritious (Figure 5). It is free of cholesterol and lactose and is a good source of protein and iron. Soy milk can be fortified with calcium, vitamins D and B 12 . Due to the fact that it does not contain lactose, it can be used as a substitute for cow's milk for people with lactose intolerance. Soy milk contains less sodium than cow's milk and is therefore better for people with high blood pressure. According to Parihar (1977) and Gandhi (2000), 4% protein in soy milk is comparable to 3.7% protein in cow's milk. The yield and quality of soy milk and soy paneer depend on several factors such as soybean variety, growing conditions, milk production methods, coagulant type and concentration, and soy paneer processing methods. Soybeans vary in chemical composition, including protein, lipid and mineral content, which can affect the yield and quality of soy milk and tofu.

Existsvarious soy milk production methods . It can be made from shelled or unhusked soy seeds, or from soy protein isolates, or from spray-dried soy milk powder. Soy milk can also be obtained by settling insoluble fibers.

To obtain soy milk, soy grains are crushed and filled with water to obtain an emulsion. The emulsion is subjected to heat treatment for 20 minutes, and then margarine, sugar, salt, calcium oxide and malt are added to it. Next, the prepared product is homogenized or emulsified, after which it can be used fresh or spray dried to obtain milk powder.

At the household level, soy milk is obtained by cleaning soy seeds from debris, washing them and soaking them overnight, draining the water and grinding in a mixer with hot water. Then additional hot water is added to obtain a suspension, which is boiled for 15–20 minutes. Then it is filtered through cheesecloth. Spices and spices, such as vanilla or crushed cardamom, and sugar are added to the resulting soy milk.

rice. 5. Soy milk

is a natural extract from whole soy seeds (Fig. 6). This odorless, clear oil is great for quick frying as it brings out the flavors of foods. To obtain soybean oil, soybean seeds are split, their moisture content adjusted, rolled into flakes, and extracted with hexane. The oil is then refined, blended for various uses, and sometimes hydrogenated. Because of its versatility, soybean oil is used in a variety of food products, including salad dressings, spreads, margarine, bread, mayonnaise, vegetable coffee creamers, and snack foods. The high sooting temperature allows the use of soybean oil for frying. Soybean oil is often hydrogenated to increase its shelf life or produce a firmer product.

Soybean oil is considered good for the heart, as it contains no cholesterol and is low in saturated fatty acids (namely: 4% stearic and 10% palmitic acid). Soybean oil contains natural antioxidants (vitamin E) that remain in it even after extraction. These antioxidants help prevent rancidity in oils caused by oxidative stress. Like fish oil, soybean oil contains omega-3 fatty acids that protect against various cardiovascular diseases. The hydrogenation process produces unhealthy trans fats that can raise blood cholesterol levels and increase the risk of heart disease. Currently, food manufacturers are trying to remove trans fats from their products. Soybean oil has a shelf life of one year, but it is best to store it no longer than a few months at room temperature. Soybean oil should be stored in a dry, dark place away from heat sources.

Rice. 6. Soybean oil

soy protein isolate is a highly refined or purified form of soy protein with a minimum protein content (90% on a dry matter basis) (Figure 7). Edible soy protein isolate is made from defatted soy flour with high water solubility (high nitrogen solubility index). Water extraction is carried out at a pH below 9. The resulting extract is purified to remove insoluble material, and the supernatant is acidified to pH 4–5. Protein curd sediment is collected and separated from whey in a centrifuge. Cottage cheese, as a rule, is neutralized with alkali. Soy isolates are used primarily to improve the texture of meat products, to increase protein content and enhance flavor, and as an emulsifier.

Soy protein concentrate is made by immobilizing soy protein globulins while extracting soluble carbohydrates, soy whey proteins and salts from defatted flakes or flour. Protein retention is accomplished by one or more processing procedures: rinsing with 20–80% aqueous alcohol/solvent; leaching with aqueous acids in the isoelectric zone of minimum protein solubility (i.e. at pH 4–5); rinsing with chilled water (which may contain calcium or magnesium cations); and rinsing the defatted soybean meal or meal with hot water after cooking. Soy protein concentrate contains about 70% soy protein. Soy protein concentrate is widely used as a functional or nutritional ingredient in a wide variety of food products, mainly baked goods, breakfast cereals and some meat products. Soy protein concentrates are available as granules, flour, and dried powder.

Rice. 7. Soy Protein

Horan (1974) described the main steps in the preparation of defatted and whole soy flakes (Figure 8). These include soybean seed cleaning, splitting and shelling. The cleaned seeds are brought to the desired state, after which they are flattened, and then extracted in a solvent to obtain defatted flakes. The resulting solvent is used to extract oil and neutral grade lecithin, and the resulting defatted flakes are fried and cooled.

Rice. 8. Soy flakes

It is made from coarse flakes (Fig. 9). Separation into different classes is achieved by mechanical separation or a combination of air sorting and separation. Soybean flour and soybean groats differ in terms of granularity. Groats have a larger particle size than flour. In order to achieve the desired texture of some foods, grits are used rather than soy flour.

Rice. 9. Soybean

Medical use of soy

There is no denying that soy is very beneficial for health. Its beneficial effect is mainly due to the quality of soy protein, as well as the content of isoflavones, genistein and daidzein. Soy has been shown to be beneficial for lactose intolerance, high cholesterol, heart disease, cancer, menopausal symptoms, osteoporosis, diabetes, and childhood atopic dermatitis.

The use of soy in feed

Soy is also used as feed. Feed for ruminants should be high in fibre. Soybean shells are widely used in the production of roughage for livestock. This food is a source of highly digestible fiber that does not contain starch. The preference for soy protein concentrates is due to the absence of water-soluble carbohydrates in them, which allows not only to increase the protein content, but also to cope with the problem of flatulence. Soybean meal (Fig. 10) plays an important role in the production of fish and animal feed. Soy proteins, as well as linoleic and linolenic acids, contained in whole soybean meal, can even improve the quality of mink fur. Soybean meal is one of the main ingredients in cattle feed, especially in winter. The presence of soybean meal in the diet of poultry ensures optimal growth. Soybean meal can be added to a mixture of pollen and honey intended for feeding bee larvae.

Rice. 10. Soybean meal

The use of soy in other industries

Soy-based materials are gaining popularity in the construction industry. Soybean oil, by-products of its refining, and soybean oil methyl ester emulsion are used as a separating agent in the manufacture of concrete products, which competes with petroleum-based separating agents. Soybean oil is attractive due to its environmental benefits and low toxicity, in addition to being non-irritating to the skin of workers. When burning, soy candles do not heat up as much as paraffin candles, and their smell dissipates faster. Soy candles burn gently and do not leave soot like paraffin. Crayons made from soybean oil are brighter and more durable than other colored crayons. In addition, they are completely natural and are cheaper.

A product called soy silk (Figure 11), made from tofu-making residue, is quickly gaining popularity. It is used to make clothes and a cute new toy called Tofu Bear. Soy can also be found in everyday beauty products. It helps protect the skin from the sun and is used to make nourishing shampoos and hair conditioners.

Rice. 11. Soy silk

Lubricants made from soybean oil protect the metal better than others because they do not dry out like other oils, which in turn reduces the cost of frequent oil changes. Soy is also used to make hydraulic oil, which is less environmentally damaging and easier to clean and recycle than standard oils. Soy is used in the manufacture of paints and permanent coatings for many surfaces. They are environmentally friendly and safe enough for food packaging.

Soybean oil is used in the production of toners for laser printers, copiers and facsimile machines. Paper printed with soy toner is brighter, cleaner, and easier to recycle. Techniques are being developed to use soy foam in coolers, refrigerators, car interiors, and even shoes.

Soybean oil is used in insecticides against insects in gardens. Soy resins are used to produce fiberglass - strong, but light enough for the production of components for agricultural machinery, cars and boats. Derived from soybean oil waste, a product called "soap stock" is used to make an environmentally friendly coating that protects roads and helps control dust levels on gravel roads. Soy solvents remove grease, paint, oil and stains without damaging materials. Unlike other solvents, they can be washed off with water, which is not so harmful to the environment.

The composition and calorie content of soy, useful properties. Prescriptions of preparation, methods of use. Information about the agricultural crop and recommendations for introducing into the diet.

The content of the article:

Soy is an annual herbaceous plant, a popular agricultural crop from the legume family. It is still found in the wild in Southeast Asia - it was there that they began to artificially grow it 3000 years ago BC. Now cultivated soybeans are sown in fields in all countries and on all continents, except for Antarctica and above 60 ° northern and southern latitudes. Soy products are also sold under this name - in the form of multi-colored plates that dissolve in boiling water. This product has nothing to do with beans and does not have their properties - the surrogate is produced artificially. Natural soy is used in cooking and the food industry - products are made from it to replace meat and milk, used in animal husbandry as food raw materials.

The composition and calorie content of soy

The main value of soy is a high content of food proteins, which in their effects on the body are not inferior to the same substances coming from animal products.

Calorie content of soybeans per 100 g in mature beans - 446 kcal:

• Proteins - 36.5 g;
• Fats - 19.9 g;
• Carbohydrates - 30.2 g;
• Dietary fiber - 9.3 g;
• Water - 8.5 g;
• Ash - 4.87 g.

The amount of water depends on the duration of storage of grains, and the amount of other components may vary, with the exception of proteins and carbohydrates.

Vitamins per 100 g:

• Vitamin A, RE - 1 mcg;
• Beta Carotene - 0.013 mg;
• Vitamin B1, thiamine - 0.874 mg;
• Vitamin B2, riboflavin - 0.87 mg;
• Vitamin B4, choline - 115.9 mg;
• Vitamin B5, pantothenic acid - 0.793 mg;
• Vitamin B6, pyridoxine - 0.377 mg;
• Vitamin B9, folates - 375 mcg;
• Vitamin C, ascorbic acid - 6 mg;
• Vitamin E, alpha tocopherol, TE - 0.85 mg;
• Vitamin K, phylloquinone - 47 mcg;
• Vitamin PP, NE - 1.623 mg;
• Betaine - 2.1 mg.

Macronutrients per 100 g:

• Potassium, K - 1797 mg;
• Calcium, Ca - 277 mg;
• Magnesium, Mg - 280 mg;
• Sodium, Na - 2 mg;
• Phosphorus, Ph - 704 mg.

Trace elements:

• Iron, Fe - 15.7 mg;
• Manganese, Mn - 2.517 mg;
• Copper, Cu - 1658 mcg;
• Selenium, Se - 17.8 mcg;
• Zinc, Zn - 4.89 mg.

Digestible carbohydrates per 100 g - mono- and disaccharides (sugars) - 7.33 g.

Soy also contains essential and non-essential amino acids, phytosterols, fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids.

Despite the richest vitamin and mineral composition, it is not worth considering soy as a cure for many diseases. The nutritional value of the product is really high, but the number of useful properties is limited, and there are some contraindications for introducing into the diet.

Useful properties of soy

In times of economic crisis in countries where the vast majority of the population has a low level of income, soy helps to avoid a humanitarian catastrophe due to its high nutritional properties. However, the benefits of soybean replacement ability are not exhausted.

Thanks to the use of legumes of this type, the following effect is achieved:

1. The risk of developing cancer is reduced. The most effective soy prevents malignancy of mammary gland cells.
2. The mechanical and chemical load on the gastrointestinal tract decreases - soy is easily digested, the production of enzymes does not increase, peristalsis is not excited.
3. Corrects the level of glucose in the blood, normalizes carbohydrate metabolism.
4. Vitaminizes the body, helps to replenish the vitamin and mineral reserve in the spring.
5. Improves thinking ability and memory function.
6. Helps to increase motor activity.
7. Normalizes the level of cholesterol in the blood, promotes the dissolution of already formed cholesterol plaques.
8. Accelerates the metabolism of fats, helps to transform the fatty layer into glycerin and water.
9. Increases libido in women and stimulates sexual activity.
10. It restores the intestinal microflora, increases the activity of beneficial lactobacilli and stops the vital activity of pathogenic microorganisms.
11. Compensates for the lack of estrogen during menopause in women.
12. Restores the structure of bone and cartilage tissue due to the high content of calcium.

With the help of this product, the quality of life is improved in those suffering from diabetes and atherosclerosis, in people who constantly control their weight, and in elderly patients whose intestines already have difficulty accepting animal proteins.

For allergic babies who are intolerant to milk, soy is a staple food. It is safe to say that this legume has saved the lives of thousands of children with an underdeveloped digestive system.

Harm and contraindications to the use of soy

The debate about the harm or benefit of soy has not subsided so far, so studies of the effect of legumes of this type on the body are carried out more carefully than other foods.

Contraindications to the use of soy are as follows:

• Severe endocrine dysfunction. Soy contains a large amount of stromagenic substances that prevent the absorption of iodine, which can have a negative effect on the production of thyroid hormones.
• Oncological processes in the body, confirmed by diagnoses, and rehabilitation after chemotherapy or radiotherapy. At this time, a change in the hormonal background can have a negative impact on the body, and it will be impossible to predict the consequences.
• Pregnancy planning - for men. There is a theory that phytoestrogens, which are found in plant beans, negatively affect sexual function.
• Alzheimer's disease - the regenerative functions of the nervous tissue and brain are blocked when eating soy.
• Urolithiasis, arthrosis, arthritis - increases the content of uric acid in the blood.

Contraindications to the use of soy are rather relative. If you occasionally introduce it into the diet or replace the first or second and snack, dishes with beans do not have a pronounced harm to health.

On soy, however, as well as on any food product, individual intolerance can develop. This happens extremely rarely, but if symptoms of allergic reactions appear when eating legumes - skin itching, rashes, indigestion, coughing, sore throat, you should choose a different culinary basis for your favorite dishes.

In most cases, negative organic manifestations occur when using genetically modified beans or products made on their basis. Therefore, when introducing soy dishes into the diet, it is advisable to purchase this component in its natural form and use proven culinary recipes.

soy recipes

You can appreciate the taste of a soy dish only if the beans are of high quality. If their surface is covered with plaque or small spots, the shape of the seeds is uneven - the top layer is chipped, there is a smell of dampness, then the acquisition should be discarded. It is worth buying only beans with a smooth, uniform color surface, which, when pressed with a fingernail, leaves a dent. It is not recommended to buy soybeans in pods. Properly selected soy soaked in water - okara - in consistency resembles soft cottage cheese, tasteless and smells nothing.

Soy Recipes:

1. Soy milk. Approximately 150 g of dried soybeans are soaked overnight in 3.5 cups of cool boiled water. Then this water is decanted, the mass is transferred to a blender, 1.5 cups of clean boiled water is added and brought to full homogeneity. The procedure is repeated several times, constantly changing the water. In order not to “lose” the okara, a fine sieve or gauze is used when decanting water. After 2-3 decantations, the okara is put in the refrigerator - this is an excellent raw material for cookies or dumplings, and the liquid is boiled for 2-3 minutes, stirring constantly, otherwise it will run away or burn. You can improve the taste with sugar. Dough is kneaded in milk or cereal porridge is cooked.
2. Syrniki. The okara left over from the preparation of milk is mixed in half with cottage cheese, salted, sugar, an egg and a little flour are added to give the dough the right consistency. Cheesecakes are formed, fried on both sides in sunflower oil.
3. . Soy sauce for dressing vegetable salads, sushi and rolls can be prepared at home. Ginger root is rubbed on a fine grater (100 g), mixed with the same amount of fresh orange peel, spread in a thick-walled pan with high sides. Soybeans (200 g) are also added there, which was soaked for 8 hours to start cooking, spices in a tablespoon - cinnamon, ground ginger, anise, finely chopped leek, 1-1.5 tablespoon of sugar. In the future, seasonings can be adjusted to your liking. Put the frying pan on the stove, add 1.5-2 cups of sherry and cook over very low heat until the volume of the liquid is reduced by a factor of three. Then the sauce is filtered through a sieve and ground. Store in the refrigerator for up to 3 weeks.
4. cutlets. 400 g of soybeans are soaked for 13-16 hours, the water is drained and everything is crushed with a blender until smooth. Add semolina 2 tablespoons, onion - finely chopped and sauteed in vegetable oil, salt, 1 egg. Cutlets are formed, rolled in formed breadcrumbs and fried in sunflower oil. Combine with any side dish.
5. soy soup. Soybeans (200 g) are soaked for 12 hours. Beets, onions and carrots - one at a time - are crushed and fried in oil. Water is drained from the beans, crushed. Put them to cook for 20-30 minutes. At the end of cooking, add vegetables, spices - salt, pepper, bay leaf, garlic and bring to readiness. When serving, greens are added to each plate - dill, garlic or basil.
6. cakes. Soybeans are ground into flour. The recipe calls for 3 cups of soy flour. Blend butter with sugar in a blender - the proportions are half a glass / glass. Whisk 4 eggs with a glass of sugar. The mixtures are combined, brought to full uniformity, poured into the dough 1.5 cups of pitted raisins, half a teaspoon of soda and 2 teaspoons of spices - cinnamon, sweet paprika, cloves. Knead the dough, gradually adding soy flour. Bring to a thick puree-like consistency by adding red wine. Cakes are formed, spread on oiled parchment, baked in an oven heated to 200 degrees.

In cooking, dishes from germinated soy sprouts are very popular. Dry beans are poured with water with a temperature of 22 degrees - by volume it should be 4 times more than soybeans, put for 10 hours in a dark room. Then the water is decanted, the seeds are laid out on a damp cloth, covered with gauze on top and cleaned in a fairly warm dark place. In the future, they are washed daily, the litter is changed. As soon as the sprouts reach 5 cm, they can already be cooked. Before heat treatment, germinated soybeans are washed. Soy sprouts go well with onions, sweet bell peppers, garlic, zucchini, herbs. Before preparing the salad, the sprouts must be boiled for 15-30 seconds.

Soybeans are a versatile product. They can be ground into flour and baked into breads and cakes, added to hot dishes and soups, made into soy milk, which can be drunk fresh and used to make ice cream or smoothies.

In Chinese, the name of legumes is shu. In Europe, for the first time, soybean dishes were presented at an exhibition in 1873, along with other exotic dishes with spicy seasonings. Beans first came to Russia during the Russo-Japanese War. Delivering traditional food to the Far East was difficult and expensive, and the soldiers had to eat soy dishes.

In Russia, they tried for a long time to find “their” name for the overseas bean - wisteria, olive pea, Gaberlandt bean, but then they settled on a derivative of the Chinese name - soy.

Interestingly, no waste remains during the processing of soybeans. The pomace or okara is used to add to baked goods, as fertilizer, or as animal feed.

Proteins from soy are digested almost as well as those of animal origin, that is, soy meat completely replaces the usual one.

Soy should be grown only in ecologically clean areas, it absorbs pesticides, metal salts - mercury, lead. It is dangerous to eat such a product.

The study of soy continues even now. Disputes whether this product is harmful or beneficial do not subside due to the phytohormone genistein, which has almost the same effect on the body as estrogen. Recently, based on numerous tests, a theory has emerged that soy does not adversely affect the reproductive capacity of men.

You should not give up fresh vegetables and fruits while following a weight loss diet, the main ingredient of which is soy. If you neglect this recommendation, the condition of the skin and hair will worsen. Nutrients from soy, despite their diversity, are poorly absorbed.

What to cook from soy - look at the video:

There will be no harm to the body from soy if the following recommendations are followed when using it. Vegetarians can enter it into the diet daily, but not more than 200-240 g at a time. For those who regularly eat meat, it is enough to consume soy dishes 2-3 times a week.

Miso and tofu are classic Asian dishes based on the soy plant. How useful is this gift of nature, why do the "wise" Chinese put it on a par with rice and wheat?

Soy is a Far Eastern plant of the legume family, an excellent analogue of animal protein for vegetarians. It makes excellent flour, butter, meat, milk, cottage cheese, cocoa and sauces.

Useful properties of soy

Soy protein-based foods have been scientifically proven to lower serum cholesterol levels, hence reducing the risk of heart disease.

Soy protein also acts as a prophylactic against prostate and colon cancer, reduces bone osteoporosis, relieves postmenopausal symptoms, and helps maintain normal blood glucose levels, which is very important for people with diabetes.

But not only soy protein has a beneficial preventive effect on the body - it has "helpers".

First of all, these are isoflavones - a group of phytoestrogens that have a positive effect on women's health, due to their similarity with the female hormones estrogens, and, according to some studies, suppress the growth of cancer cells.

But saponins and phytosterols help lower cholesterol and remove toxins from soy protein.

Saponins are natural emulsifiers made up of sugar molecules that act like the bile acids found in our body, while phytosterols are unique compounds that inhibit the absorption of cholesterol from the intestines.

The last soy components that are similar in their properties are fiber and oligosaccharides (they are called dietary fiber). These dietary fibers cleanse the body and, accordingly, remove sugar from it, helping the rest of the “team members”.

According to experiments, soy contributes to an increase in the number of microorganisms - lactobacilli and lactobacilli in the intestines that make up its microflora.

So the numerous studies conducted at the end of the last century marked "The benefits of soy products" are not accidental.

soy products

Soy products are as diverse as the substances contained in soy. Of course, mature, but still green, not dried beans, called the Japanese word "edamame" (or "edamame"), are considered more acceptable to the stomach.

They are fried, stewed, pods are added to salads. The soy sauce popular in our time is made from fermented beans. But let's talk about everything in order.

Soybean oil

Soybean oil as a universal product is used for food, feed and technical purposes, as a base for paints, drying oils and varnishes, soaps, plastics, glue, in medicine as a protein medium for growing antibiotics.

If we talk about using it for food, it is worth noting that the oil is used only in a refined and deodorized form because of its specific fishy flavor and contains natural antioxidants - tocopherols.

Soy milk

Soy milk can be a refreshing drink and a great alternative to cow's milk. It all depends on the characteristics of climatic zones.

In temperate zones, soybeans with a high content of proteins and fats grow, in hot countries, on the contrary, with a lower one. Such milk is recommended for people with various diseases of the stomach, kidneys and liver.

Tofu

From milk, adding a culture of a special fungus, tofu is obtained - bean curd, replacing meat in Chinese cuisine. There are two types of tofu - soft and hard, the first is added to soups. In the East, bean curd is called boneless meat for its abundance of protein and low carbohydrate content.

Tofu is recommended as a diet food for gastritis, diabetes, cardiovascular diseases and as a dietary supplement for building muscle mass. I would like to note that the nutritional properties of soy are the same as those of milk or meat!

soy cocoa

Cocoa from soybeans is inexpensive and very healthy, especially for children, a refreshing drink, it contains 40% protein and 20% fat.

Soy meat

It is impossible not to mention the unique product, soy meat, a popular vegetarian replacement for meat of animal origin. Soy Meat is made from defatted soy flour* and water and can be given the taste and appearance of any natural meat dish, such as pork or beef, with the help of nutritional supplements.

Its properties are similar to other soy products - we get a "steak" filled with pure protein, highly digestible and cholesterol-lowering.

Soy sauce

However, even a natural meat steak needs soy, only in the form of a sauce, beloved in many countries.

Getting the sauce is a laborious technological process, the essence of which is the fermentation of soybeans under the influence of special fungi (most often Aspergillus oryzae). Soy sauce is added to meat, rice, cereals and vegetable salads.

Miso

Another product produced with the help of similar fungi is miso, fermented soybean paste - a hit in Japanese cuisine.

When choosing foods from the list provided for your daily diet, you should remember a few facts. Firstly, all the listed products can be produced from genetically modified soybeans (except for our country), and here the question is how you feel about this phenomenon.

Secondly, the Chinese themselves use it in small portions. The thing is that soy contains phytic acids, which, according to some scientists, block the intake of nutrients such as calcium, iron and zinc.

But this is just one of the opinions, and there are a lot of them, and each country has its own prerequisites that shape the attitude towards soy. According to our expert, soy is important for the body, and its properties are simply underestimated!

* Soy flour is the most common form of soy protein in the food industry, especially in the bakery industry.

This additive makes baking more nutritious, the bread crumb is snow-white, the cake is elastic, and the muffins are airy. Gives a nutty aroma and taste, extending the shelf life of bread.

• The Chinese call soybean "Great Bean".
• The process of obtaining soy sauce can take from 6 months to 2 years.
• In China, soy sauce replaces salt and preservatives.
• 100 grams of edamame = 9 grams of cholesterol-lowering fiber.
• In ancient China, soy was considered the food of the poor.

Soy is a genus of plants from the legume family. East Asia is considered its homeland. Cultivated soybean seeds, commonly referred to as "soybeans", are a widely distributed food throughout the world.

Soybean cultivation is most common in Asia, Southern Europe, North and South America, Central and South Africa, Australia, and the islands of the Pacific and Indian Oceans.

From TV screens, newspapers and magazines, there are statements that soy products are unhealthy. Is it so? Today we want to understand this issue. What is more from eating soy for our health, benefit or harm?

Distribution history

Soy is one of the oldest cultivated plants. The first country in which they began to grow it is China. Then she came to Korea, and from there to Japan in 500 BC. e. - 400 AD e. In 1691, soybean was described by the German naturalist E. Kaempfer, who visited the East. Soy came to Europe in 1740, when the French began to eat it.

The first soybean research in America began in 1804. After that, targeted selection and industrial cultivation of this crop began there.

The first mention of soy in our country was made by V. Poyarkov, whose expedition visited the Sea of ​​Okhotsk in 1643-1646. They met soybean crops from the local Manchu-Tungus population. But practical interest in this culture in Russia arose only after the World Exhibition in Vienna, held in 1873.

Food product

What are the benefits of soy for our health? Soy is highly valued for its high protein content. Soy is also used as a substitute for animal products.

Soybeans contain: protein (40%), fats (20%), carbohydrates (20%), water (10%), coarse fiber (5%) and ash (5%).

Soy is most widely used in Japanese and Chinese, as well as in vegetarian cuisine. Soy has also found widespread use in the production of plant-based or vegetarian alternatives to animal foods. As a result of pressing soybeans, soybean cake is obtained, which is mainly used as feed for farm animals.

soy products

Miso is a fermented paste made from soybeans. It is used to make the soup of the same name.

Natto is a product made from fermented soybeans that have been boiled beforehand.

Soy flour is a flour that is made from soy seeds.

Soybean oil is a vegetable oil made from the seeds of soybeans. It is often used for frying.

Soy milk is a white drink that looks like milk. It is made from soy seeds.

Soy meat is a textured product that is made from defatted soy flour. In appearance and structure, it resembles ordinary meat.

Soy sauce is a liquid sauce made from fermented soybeans.

Tempeh is a fermented product made from soybeans. It is made with the addition of a fungal culture. This product is most often pressed into briquettes. It has a slight smell of ammonia.

Tofu is soy cheese. This product is made from soy milk. The production technology resembles the production of ordinary cheese. Its consistency depends on its variety. Tofu can be either very soft or firm. This product is pressed into blocks. When frozen, it acquires a yellowish tint.

Yuba is a dried foam that is removed from the surface of soy milk. It can be used both raw and dry and frozen.

What's the use?

The benefits and harms of soy have long been debated. There are diametrically opposed opinions of experts regarding the impact of soy on human health.

As many of you have already understood, all the benefits of soy for the body are due to its beneficial composition.

Soy contains complete proteins, which in terms of their nutritional value and nutritional value are practically not inferior to proteins of animal origin. The composition of soybean oil includes components close to fish lipids, lecithin, choline, vitamins B and E, macro- and microelements.

Lecithin - a phospholipid of a special structure is extremely important for the functioning of biological membranes. Lecithin is involved in the metabolism of fats and cholesterol in the human body. It has a lipotropic effect, helps to slow down the accumulation of fats in the liver and leads to their combustion. Lecithin also reduces the synthesis of cholesterol, controls the proper metabolism and absorption of fats, and has a choleretic effect.

Soy and soy products contain phytic acid. They also have proteases - enzymes responsible for the breakdown of proteins.

Soy has a radioprotective effect due to its ability to bind and remove radionuclides and heavy metal ions from the body. Soy products have detoxifying properties.

Beneficial features

Who benefits from soy and its products?

Soy products are indicated for people suffering from food allergies to animal proteins. They are useful for those who have diseases of the cardiovascular system: atherosclerosis, hypertension, coronary disease, recovery from myocardial infarction. Soy is a dietary remedy for diabetics. It is also recommended for obesity.

Eating soy products is very useful and is also recommended for people suffering from chronic cholecystitis, chronic alimentary constipation and such pathologies of the musculoskeletal system as arthrosis and arthritis.

Harm of soy

Despite all the beneficial properties of soy, it can cause harm to the body, and not small. Now it's time to talk about the dangers of soy, why, after all, soy, like soy products, should be limited in nutrition. So, soy has a depressing effect on the endocrine system. Children who consume soy are very likely to have thyroid problems. Soy can also cause allergies, especially in children under 3 years of age. Therefore, soy and soy products, in regular use, are contraindicated in young children.

Soy products can speed up the aging process of the body. They can also cause cerebrovascular accidents, increasing the risk of Alzheimer's disease.

Soy contains isoflavones, which are similar in composition to the female sex hormones estrogen. They can have a positive effect on the female body. However, these substances adversely affect the development of the brain of the embryo. They also increase the risk of miscarriage. Therefore, pregnant women need to limit the consumption of soy products, and it is better to abandon them altogether.

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Soy is a representative of one of the oldest legume crops. All sorts of discussions have been going on for a long time about its benefits and harm to human health. East Asia is considered its homeland, but it is cultivated everywhere. Its fruits are very rich in vegetable protein, therefore they successfully replace animal products. Soy has an amazing calorific ability. Not having its own taste and smell, it is able to absorb them from the outside, replacing any products from natural animal meat, including sausage, pate and other meat delicacies, and soy meat analogues do not contain cholesterol, they are better absorbed and do not lead to obesity. Defatted flour is made from soy (by pressing protein fibers until the structure changes), as well as soy milk. It contains 40% of proteins that completely replace animal proteins, as well as iron, calcium, magnesium, manganese, sodium, phosphorus, vitamins B1, B9, C, D, E and unsaturated fatty acids.

Soy - 11 Health Benefits

1. Cancer prevention

   Cancer is one of the many causes of death in modern society. The consumption of soy products theoretically increases the incidence of breast cancer. However, most scientific studies indicate that consumption of soy products may, on the contrary, reduce the risk of breast cancer. Research results also show that the product has a protective effect against prostate cancer in men. Soy components such as isoflavones, lectin, and lunasin have potential cancer-preventive effects.

2. For heart health

   Soy is the supplier of the minimum amount of fat. Soybeans are actually a good source of healthy, unsaturated fats that help lower your overall cholesterol levels. This avoids diseases such as atherosclerosis, which can lead to heart attack and stroke. In addition, soy has some specific fatty acids that are essential for a healthy circulatory system. Linoleic and linolenic, two fatty acids found in soy, greatly help regulate smooth muscle function in the body, and help maintain proper blood pressure levels. Soy fibers help lower cholesterol levels in the body by scraping, cleansing the walls of blood vessels and arteries.

3. Normalizes sleep

   Soybeans help control a number of aspects of your metabolism, which can help reduce sleep disturbances and prevent insomnia. In addition, soy is high in magnesium, a mineral that has been directly linked to improving the quality, duration, and restfulness of your sleep.

4. Activates metabolism

   As mentioned earlier, soy is an extremely important source of protein. When the body contains enough protein, the metabolic system gets a serious boost. Proteins are the building blocks of cells, blood vessels, and virtually every important part of the human body. Soy proteins ensure the proper state of cell regeneration. It's very difficult to get enough protein when you follow a vegetarian or vegan lifestyle, so soy is a good source and a great substitute for proteins typically found in red meat, chicken, eggs, dairy, and fish.

5. Prevents the development of anemia

   Soy is quite high in copper and iron, both of which are essential for the formation of red blood cells, which, once in the body, deliver oxygen, leading to the healthy functioning of all body systems. It maximizes metabolism and increases energy levels and helps prevent anemia.

6. The benefits of soy for women

   Menopause is the period in a woman's life when menstruation stops. This condition is often accompanied by unpleasant symptoms such as sweating, mood swings, and hot flashes that occur due to a decrease in estrogen levels. However, Asian women, especially Japanese women, are much less likely to experience menopause-related symptoms than Western women. The higher consumption of soy products in Asia explains this difference. Studies show that the isoflavones found in soy can significantly help relieve menopausal symptoms.

7. Prevents birth defects in babies

   Soy contains an impressive amount of complex levels of vitamins and folic acid, which is very important for pregnant women. Folic acid guarantees the prevention of neural tube defects in infants.

8. Treats osteoporosis

   Soy is very beneficial for people suffering from osteoporosis, decreased bone density and an increased risk of fractures, especially the elderly. Frequent consumption of soy products with isoflavones may help reduce the risk of osteoporosis in postmenopausal women.

9. Helps with weight loss

   Sprouted soy works both ways and can do both good and bad. First of all, soy, as well as soy, is an appetite suppressant, which can help people eliminate overeating that leads to obesity and all the risks associated with it. In addition, soybean sprouts are high in fiber and protein, which can lead to weight gain when consumed in large amounts. Thus, soy is beneficial for both people who want to lose weight and those who want to gain it.

10. Prevents diabetes

    Diabetes is one of the most dangerous diseases. Soy germ consumption is certainly an effective method of preventing and treating this disease, mainly because soy has been shown to increase insulin receptors in the body, thereby helping to effectively manage or prevent the disease from occurring. Earlier studies show that soy products reduce the prospect of developing type 2 diabetes.

11. Stimulates the digestive system

    Soy fiber is one of the most important parts of the plant in terms of the digestive system. Fiber strengthens the stool, which makes it move through the digestive system effortlessly. In a similar way, fiber stimulates peristaltic movements and smooth muscle contractions, which aid in the proper passage of food. Fiber is very important for our body because constipation can be a very serious condition and lead to colon cancer.

Soy - harm and contraindications

In addition to being very healthy, soy products can be harmful to certain categories of people and create some negative effects, for example:

• Migraine. The high content of isoflavones in soy can lead to the development of a disease such as migraine.
• Diseases of the thyroid gland. In some cases, soy products have caused thyroid disorders, especially in children and infants. Even adults suffering from hypothyroidism are advised to consult a doctor before taking soy products. Studies have shown that soy can lead to hormonal changes and the development of goiter symptoms.
• Allergy. Many people suffer from food allergies. It can occur on peanuts, milk, shellfish, and soy. Signs and symptoms of a soy allergy can include a runny nose, itching, rash, difficulty breathing, trouble swallowing, dizziness, feeling faint, and a significant drop in blood pressure.
• Gastrointestinal disorders. Some gastrointestinal problems are sometimes associated with soy foods. Abuse of soy can lead to indigestion, nausea, loose stools.
• Harm to the male body. Soy is both beneficial for the male body and can be harmful. Studies by many scientists show that soy consumption can affect testosterone levels in men, the content of phytoestrogens in it reduces male sexual desire. Research also suggests that soy consumption may affect sperm quality in men.
• Soy affects the female body. Scientific studies also prove that soy is not only useful, but in some cases harmful to the female body. The risks of possible tumor growth among women, as well as breast cancer due to excessive consumption of soy, have been identified.