Soy Milk for Infants and Toddlers

Rice milk and soy milk sound healthy and good for you but are you aware that these beverages are not really good for the health of babies and toddlers? Rice milk and soy milk should never be confused with or used as a replacement for weaning to whole cow milk nor should they be used as a replacement for breast milk or fortified infant formulas. Whole cow milk contains a variety of nutrients that are among those crucial to building good health in babies and toddlers. Many of these nutrients are not naturally occurring in "alternative beverages" and while those beverages may be fortified, naturally occurring nutrients are best. It is most important to distinguish the difference between a soy formula and soy milk; soy formula is formulated with the nutrients an infant requires whereas soy milk is not. You should never switch your infant from a soy based formula to plain soy milk!

Whole cow milk contains natural calcium that is more easily absorbed and bio-available than calcium from other sources. It contains the "good" fats that are crucial to both infant and toddler development; a reason why pediatricians recommend whole milk for a minimum of the first 2-3 years of age. Whole cow milk is also a great source of protein, another nutrient that is crucial in healthy development. Vitamin A and B12, along with some other B Vitamins, are also found in whole milk and these Vitamins are essential in proper growth.
Soy milk also contains a lower level of fats.
"Low-fat soy milk and rice milk contain low levels of fat and protein. Infants get adequate fat and protein from breastmilk or infant formula. Full-fat soy milk is generally recommended for young children. Breastfeeding a child during the second year of life helps assure adequate fat and protein intake as well."¹
Soy milk does not contain a good level natural calcium nor does it contain the level of fat and protein that whole cow milk does. If you find that your older infant or toddler may have an allergy to dairy - either a milk protein allergy or a sensitivity to lactose, or that you simply wish to exclude dairy products from your diet, using these "alternative" beverages as substitutes are good options. While these beverages may be good options, you should discuss a nutritional plan with your baby or toddler's pediatrician. You must ensure that your growing child receives calcium, fats, proteins and vitamins and minerals from other natural sources!

Benefits of Soy Products

Many of us have heard somebody, at one time or another, discuss the benefits of soy. With so many health benefits within soy products, it is an enormous surprise that more of us are not consuming this nourishing food. Soy can be found in countless forms and countless products, some examples include: soy beans, soy milk, soy burgers, and tofu. If you are afraid of making an abrupt switch into soy, there are many ways to ease into using more soy in your diet. For instance, when making tacos, you can replace some of the ground meat with a few crumbles of soy burger. No matter what type of soy product you chose, your body will benefit by absorbing an excellent source of protein. The protein that is found in soy is mostly unsaturated, which means that it has no cholesterol and is low in saturated fats. Soy is also rich in calcium, iron, zinc, potassium, B-vitamins, and omega-3 fatty acids.

The omega- 3 fatty acids in soy products reduce the risk of heart disease and high blood pressure.
Aside from lowering the chances of heart disease, promoting healthier bones, and lowering the chances of developing breast and other cancers, soy is also beneficial to those who suffer from diabetes. Soy is known to slow down the digestion process and the rates of absorption. This can aid in the regulation of blood sugars.

The Health Benefits of Soy

It is often taken as a given fact that soy is beneficial to our health, and that it is certainly a healthier alternative to dairy products and meat. However, it is rare that anyone actually either asks or informs us of what soy is or why we should consume it.
Soy – Where does it come from?
The origins of soy can be traced back to Japan from as early as 2800 B.C. Since then, it has been a prominent feature of the Asian diet and has been linked to the lower frequency of cancer in those native to this region (especially in comparison to the UK and the USA).
Soy was first introduced in Europe in the early 18th Century and has gone from being used almost exclusively as animal feed to a multi-billion dollar industry.

What is it?
Soy is a highly nutritious legume which has over a 40% protein content, omega3 fatty acids, high fibre content and contains ‘isoflavones’ which are known to imitate the effects of natural estrogens. Also known as glycine soja (wild soybean), soybeans are the world's primary source of vegetable protein and contain all of the essential amino acids, which gives it the title of a ‘complete protein’.
Why Consume Soy?
Aside from the obvious benefits to consuming soy outlined above, there are several more specific reasons as to why soy would be a smart addition to any diet or lifestyle. Soy has been given more and more attention in terms of research over the past decade and the following have been the most prominent discoveries:
• Soy can help prevent heart disease;
• Soy has been shown to benefit those with, and prevent, Type 2 Diabetes;
• Soy can help prevent Cancer of the Breast, Colon, Uterus and Prostate;
• Soy can help to prevent osteoporosis;
Making Soy a Part of Your Diet
This is not as difficult as it sounds as soy products are becoming more and more readily available (in all shapes, sizes and flavours) and equipment such as soy milk makers, and tofu kits are now available for home use, as well as commercial.
Probably the biggest step towards increasing soy in your diet (and replacing dairy) is gained from converting to soy milk. Although some people find the taste of soy milk, ‘different’ to that of cow’s milk, by transitioning, this can easily be overcome.
By mixing soy with cow’s milk, in incremental steps over the period of a month or so, it can be relatively easy to transition.
Suggested Transition:
Weeks 1-2: Use 25% Soy, and 75% cow’s milk on cereals and for drinking ‘neat’. Use soy in coffee and tea, but with a splash of milk. Replace 25% of regular flour with soy flour when baking. Use soy milk in smoothies where the taste is much weaker than on cereals.
Weeks 2-4: Split 50-50 when using milk and flour. Use only soy in tea and coffee and have a scoop of soy-based ‘ice cream’ along with regular ice-cream.
Week 4+: Increase split to 25-75 in favour of soy milk and flour. Continue at this level until you feel accustomed to the taste of soy milk and other soy products.
It will not be long until your taste alters and you actual begin to prefer the taste of soy milk, especially in drinks such as smoothies, where soy gives a much more creamy taste.
Recommended Soy Products/Brands
At EFL we heartily recommend the following:
• ‘Winner’ Swedish Glace (tastes like Mr Whippy style ice-cream!)
• EasyGreen Sprouter (for sprouting Soy seeds)
• Provamel Yoghurts
• Innerlight SuperSoy
• Alpro/Provamel Unsweetened Soya Milk
• Trader Joes Soya Milk (if you can find it in the UK or Europe)
• SoyaFresh! Home Soya Milk Maker
• SoyaFresh! Home Tofu Kit
• Vogel's Ultra Bran, Soya & Linseed Cereal

What Are The Benefits Of Soy Milk

Many people like the taste of soy while others detest it. Soy has been found to be very effective in promoting healthy bones, preventing cancer and helping to ease problems associated with menopause. Soy beans contain protein which is essential for the body. Other benefits of soy is that it is a great source of calcium, iron, omega 3 fatty acids, magnesium, phosphorous, B-vitamins and fiber. It also helps to lower high cholesterol.
Diets that include 25 grams of soy protein a day, while reducing saturated fats and cholesterol, may reduce the risk of heart disease. If your diet is rich in animal protein, you are losing calcium from your bones. The isoflavones found in soy milk and soy foods inhibits the breakdown of bones. This breakdown leads to osteoporosis. Soy protein and soy milk have also been found to reduce the symptoms associated with menopause, such as night sweats and hot flashes. Through their estrogen activity, isoflavones are potent enough to inhibit the menopausal symptoms. There are many ways to add soy protein to your diet. Use soy milk instead of regular milk with your cereal, tea or coffee.

There are many ways to add soy protein to your diet. Here are just a few tips that might help you:

1. Use soy milk instead of regular milk with your cereal, tea or coffee.
2. Add tofu to your diet.
3. Use soybeans instead of regular beans
4. There are soy ice creams, so that you can substitute these for your regular ones.
5. Soy cheese is an excellent source of soy protein

Healthy Milk

Milk often recommended to eat healthy if you want. However, you do not drink milk, carelessly, especially the milk comes from cows.

Because if you drink milk that contains high saturated fat content, it will potentially cause health.

Scientists in Northern Ireland, accidentally find milk content low cholesterol, 35%, because the fatty acid is not jenuhnya 26% lower than regular milk. Milk is then be obtained from cows that eat the seeds of radish 600 g ram each day.

Soybean Milk For Milk Cow Replacement (part 3)

Liquid and powder

In principle there are two types of soybean milk, liquid and powder. The form of liquid, and more are made. Kedalai milk can be presented in the form of pure, meaning that without the addition of sugar and taste new. Can also be added sugar or flavor such as mocha, pandan, vanilla, chocolate, strawberi, and others. The amount of sugar added is usually about 5 - 7% of the weight of the milk. To improve the taste of children, the womb of sugar can be increased 5 - 15%. But sugar is the recommended 7%. Sugar 11% or more of the full fast.

Requirements for the quality of the milk protein content is most important at least 3%, 3% fat content, the actual total padatan 10%, and the actual maximum of 300 bacterial colonies / gram, and the bag did not contain bacteria.

Liquid soybean milk can be made by using simple technology and equipment that do not require high skills, and with modern technology in the factory. Nowadays many ways that can be used to make liquid soy milk with good results. Some common methods used in making soy milk to drink human Illinois, among other methods, the method Pusbangtepa-IPB, and simple method.

Illinois method developed by Nelson et al. from the University of Illinois, USA, in 1979. Stages in the pembuatannya as follows:

* Cooked soybean seeds with hot water at a temperature of 90 - 100oC for 15 minutes, then removed the skin.
* After the skins are removed, soaked in solvent soybean NaCHO3 0.25% for 30 minutes, then drained and washed.
* Soybean grinding with enough water so that the resulting thin gruel, and then filtered to obtain padatan in the womb as 10%.
* Soybean pulp further heated liquid at a temperature of 85oC and dihomogenisasi at 1500 psi pressure.
* Soy milk and then diluted with water so that the womb padatan as much as 6%.
* Go in the soybean milk and sugar added penyedap material such as vanilla, chocolate, pandan, or mocha.
* Next dihomogenisasi soybean milk back in the 1500 psi pressure, packed in bottles or cans, and disterilisasi. Packaging can also be used cardboard boxes or tetrapack.

IPB-Pusbangtepa method developed by the Center for Food Technology, Institut Pertanian Bogor. In general how pembuatannya like this:

* Soybean separated from the dirt and damaged seeds, soaked for 8 hours, then boiled and washed.
* Soybean grinding using hot water with the comparison of water and soybean 8: 1. The result is then filtered.
* Go in the soybean milk, added sugar (4 - 5%), chocolate odor (0.6 - 1.55), or vanillin (0.15) and salt (0.55%), and to pack in the bottle and disterilisasi with the otoklaf temperature of 121oC for 20 minutes.
* To remove the bitter taste, can be added before disterilisasi of natrium phosphate 5 g, 10 g potassium hidroksida, and natrium bisulfit 10 g for every kilogram of dried soybeans processed.

Simple method can be used to a much smaller scale and a more simple equipment. Scale suitable for household and small industry. Pembuatannya phases as follows:

* Soybean who have disortasi (separated from the dirt and damaged seeds) soaked in the solution NaHCO3 0.25 - 0.5% for 15 minutes. Soaking is done at room temperature, comparison with solvent soybean and 3: 1.
* Soybean dididihkan and drained for 20 minutes.
* Soybean grinding with a metal grinder, stone grinder (which is used in making out), or blender.
* The pulp is added boiling water so that the overall amount of water reaching 10-fold dry weight of soybean.
* Thin strained pulp with gauze and filtratnya the raw soybean milk.
* To improve the taste and the reception, to the raw soybean milk, added sugar as much as 5 - 7%, and flavor such as chocolate, mocha, pandanus, strawberi sufficient, and then heated to boiling.
* After boiling, the fire be diminished and left in a small fire for 20 minutes.
* If dibotolkan will, in the soybean milk can be added CMC of 100 ppm (100 mg CMC added to the soy milk 1 l). Soy milk should be in the temperature around 5oC cold (refrigerator temperature).

In addition to the form of liquid, milk, soy can also be made in the form of a powder that is generally carried out by spray drying (spray drying). To make soybean milk powder, in the first soybean disortasi and that has been washed, soaked in 0.05% NaOH solution for 8 hours with 3 times the amount of solvent soybean dry weight. Once peeled and washed, soaked soybeans in 0.15% NaHCO3 solution for 30 minutes at a temperature of 100oC. Then grinding is done with hot water, the comparison of water and dry soybean 8: 1. To add a total padatan in soy milk, at the time of grinding of coconut milk added 10 - 20%.

Once filtered, and then mix in the dihomogenisasi pressure 3300 psi. Then flowed into the spray dryer has been set with the conditions: pressure 4.5 - 5.0 bar, temperature 170 - 185oC temperature and air exit 80 - 95 degrees C.

Soy yoghurt

As well as dairy cattle, milk, soy can also be made into sour milk. If sour milk made from cows milk yoghurt is called, then the sour milk from the soy milk is called soyghurt.

The process of soyghurt and culture (pure culture) starter that is used basically the same as in the making of yoghurt. However, the fermentation process in making soyghurt have any difficulty. Because the type of carbohydrate in the soybean milk with different carbohydrate milk cow. Carbohydrate soy milk is made up of the oligosakarida that can not be used as a source of energy and carbon source by starter culture. Results of research shows, when the soybean milk directly dinokulasi (plus) with a starter and diinkubasi for 4 hours at a temperature of 45oC is not a result of changes, both pH and kekentalannya. In other words, does not form soy yoghurt.

Therefore, in order that successful fermentation, milk, soybean first source of sugar added before diinokulasi. Shows the results of the experiment, soyghurt can be made with good results when the soybean milk protein content is between 3.6 - 4.5%, and with the addition of sugar as much as 4 - 5%. Source of added sugar in them sukrosa (sugar), glucose, laktosa, fruktosa, or skim milk powder.

The first time in the making must be prepared soyghurt seed bacteria is L. bulgaricus and S. thermophilus, and a new soybean milk. There are two ways to get soyghurt starter, that is not from the yoghurt from seeds and dipasteurisasi (culture) pure. Please note, there are two types of yoghurt sold in the market, yoghurt with microbes that are alive and have already dipasteurisasi or mirkobanya off. Size 1.5 tsp yoghurt fermentation enough for three glasses of milk.

In the making of soyghurt, initially dipasteurisasi soy milk, with merebusnya at a temperature between 80 - 90oC for 30 minutes. And added sugar as much as 4 - 5%. Gelatin is also added (not absolute) of 0.5 - 1.5% to keep soyghurt generated stable and good texture. To add flavor, also can be added vanilla, orange, strawberi, or lemon.

Results until the mixture is cooled 43oC, new dinokulasikan starter mixture with the same comparison between the L. bulgaricus with S. thermophilus, as much as 5% of the volume of soya milk. Then diinkubasi temperature of 45oC for 3 hours, or at room temperature for 12 hours, the result is a soyghurt. Can survive for long soyghurt stored at cold temperature or heated at a temperature of 65oC.
(Sutrisno Koswara, staff Department Food Technology and Nutrition, Faculty of Agricultural Technology IPB)

Soybean Milk For Milk Cow Replacement (part 2)

Components and antigizi gadfly

If made in a way that is not good, the soybean milk-containing compound compound compound antigizi and cause off-flavor (where the aroma and taste it in the soybean product), which came from their raw materials, namely soybean. Compound-compound antigizi is among antitripsin, hemaglutinin, fitat acid, and oligosakarida causes flatulensi (the occurrence of gas in the stomach so the stomach into kembung). While the compound causes off-flavor in soybean glukosida eg, saponin, estrogen, and compound-compound causes allergies. In the making of soy milk, compound-compound must be removed, so that the soybean milk with best quality and safe for human consumption. Fortunately, the process of removal compound gadfly is not difficult.

Soybean milk to obtain a good and feasible consumption, necessary conditions free from odor and unpleasant taste soybean, free antitripsin, and have a steady stable (does not settle or clot).

Unpleasant smell and taste the typical soy beans and other raw, and not favored consumers. Taste and odor is caused by enzyme lipsigenase work which exists in soybean seeds. Enzyme that will react with fat in the soybean milling time, especially if used cold water. Results form the reaction of at least eight compound volatil (easy to evaporate), especially ethyl-fenil-keton.

Unpleasant smell and taste can be removed with the enzyme lipksigenase off the summer with. How can that be done, among others, (1) using the hot water (temperature 80 - 100oC) on the soybean mill, or (2) soaking soybeans in hot water for 10 - 15 minutes before grinding. To be free antitripsin, soybean soaked in water or solvent NaHCO3 0.5% during the night (8 - 12 hours) followed by soaking in boiling water for 30 minutes.

In soy milk, there is a dense material that can be dissolved and can not be dissolved. The material is mixed evenly at first, but if left will gravitate. Soybean milk containing sediment in the lower part is not favored consumers, although not actually damaged.

To be stable or not precipitation occurs, it can be done the following: (1) add penstabil compound such as CMC and Tween 80, (2) mill with hot water and storage should be at a temperature cold (refrigerator), (3) do to get the grain homogenisasi -fat grains using a uniform tool homogenizer, and (4) set the level of protein soy milk until the liquid is less than 7% (if the protein is more than simple cause when heated soybean milk), made by adding water to the soybean pulp mill until the comparison results water and soybean 10: 1. Protein content in soybean milk obtained with this ratio is 3 - 4%.

Soybean Milk For Milk Cow Replacement (part 1)

If prices soar cow milk, soy milk may be a replacement. For quality proteinnya nearly the same as the milk cow. Two glasses of milk soybean is able to meet 30% of daily protein needs. Since II century before Christ, soy milk is made in the country China. Then developed from there to Japan after World War II and into Southeast Asia. In Indonesia, the development still lag with Singapore, Malaysia and the Philippines. Malaysia and the Philippines in the soybean milk with a trade name "Vitabean" which has diperkaya with vitamins and minerals, have been developed since 1952. In the Philippines, also known soybean milk, popular with the name "Philsoy". Meanwhile in the land of new water the last few years, known soy milk packaged in cardboard boxes that are produced by several beverage industry.

Soy milk nutrition

Composition of soybean milk is almost the same as cow milk (see table). Because the soybean milk can be used as a substitute for cow milk. Milk is consumed either by their allergy cow milk, that is those who have no or less laktase enzyme in pencernaannya channel, so that can not afford mencerna laktosa in cow milk.

Laktosa milk cow who escaped to the large intestine will be digested by the Jasad renik there. As a result, the person who is not tolerant of laktosa will suffer diarrhea every time I drink milk a cow. Generally, they are adults who do not drink milk at the time is still small. Therefore, most people come from Asia, Africa, Latin America, and developing countries.

For five soybean two glasses of milk can meet the needs of 30% protein per day. Compared with cow milk, amino acid composition of protein in soybean milk shortage metionin number of amino acid and sistein. However, because the actual amino acid lisin high enough, the soybean milk can increase the nutritional value of protein from rice and other food cereals.

Quality of soybean protein in milk is almost the same as the quality of cow milk protein. For example, the protein efficiency ratio (PER) soy milk is 2.3, while 2.5 per milk cow. PER 2.3 means that each gram of protein eaten would increase the weight on the experimental animals (white mice) of 2.3 g in the standard experimental conditions. Soy milk does not contain vitamin B12 and calcium, especially the womb mineralnya less milk rather than cow. Therefore recommended the addition or fortifikasi vitamins and minerals in soybean milk produced by big industry.

Of carbohydrate in the whole soybean milk, only 12 - 14%, which can be used in biological body. Karbohidratnya consists of the oligosakarida and the polisakarida. Oligosakarida Group consists of sukrosa, stakiosa, and raffinosa that dissolves in water. While the polisakarida of erabinogalaktan and cellulose materials that are not soluble in water and alcohol, and can not be digested.

In general, soybean milk have vitamin B2 womb, B2 niasin, piridoksin, and the B vitamin that is high. Other vitamins contained in the sufficient amount of vitamin E is more and K.