Soy products - beneficial properties for the body of meat, cottage cheese, cheese, butter and miso paste with prices. Soy products

Today, soy products are becoming increasingly popular. They replace cheeses, meat and milk for certain indications or in case of adherence to vegetarianism. Information about soy is very contradictory, which is why many people try to exclude it from their diet. You shouldn’t treat it so categorically, because the product also contains useful substances. To properly use soy in your diet, you need to study its composition, properties and types of food for which it is a raw material.

What is soy

This is a type of annual plant from the legume group along with peas, lentils and beans. It reaches a height of about 2 meters. There are different types soy:

Manchurian;
Korean;
Chinese;
Indian.

It is one of the most popular and affordable plant proteins used to produce meat, cheese and milk substitutes. For persons who do not consider themselves to be athletes, such a replacement is quite acceptable. Soy is especially common among those who follow a vegan diet. Previously it was believed that soy products only cause harm, but after a series of studies it was proven that such raw materials have several beneficial properties due to their unique composition.

Chemical composition

Soy has become popular due to its high protein content, which contains amino acids essential for the body. Depending on its variety, the level of these nutrients can vary from 30 to 50%. The composition of soybeans, in addition to proteins, includes the following components:

folic acid;
calcium;
phosphorus;
iron;
vitamin E;
potassium;
magnesium;
vitamin B1;
amino acids – arginine, histidine, methionine, tryptophan, phenylalanine, valine, lysine, glycine, serine, cysteine;
fatty acids;
phytoestrogens;
sucrose, glucose, fructose.

Calories and nutritional value

The protein in this variety of beans has a heterogeneous structure, so the body absorbs about 70% of the total amount of this nutritional component well. Level of others useful substances next:

fats – 16-27%;
saturated fatty acids – 13-14%;
unsaturated fatty acids – 87%.

Soy also contains carbohydrates in a mass fraction of about 30 g per 100 g of product. Additionally, this plant contains rare substances - isoflavones, which have estrogenic activity. The calorie content of soybeans is determined by the maturity of the beans. Unripe beans have a nutritional value of approximately 147 calories per 100 g. For mature beans, the same figure is already 446 kcal per 100 g.

What are the benefits of soybeans?

She is an excellent basis for weight loss, because it combines complete protein compounds and a small amount of saturated fatty acids, which is typical for meat and dairy products. Numerous beneficial properties soybeans are determined by the substances included in its composition:

Phospholipids. They regenerate cell membranes, normalize the ability of liver cells to detoxify, and act as antioxidants. Additionally, phospholipids reduce the need for insulin in diabetics and improve thinking.
Lecithin. Stimulates metabolism, cholesterol and fat metabolism, and together with choline helps the liver burn excess fat deposits faster. In addition, lecithin has choleretic and lipotropic effects.
Polyunsaturated fatty acids. They prevent cholesterol from accumulating in the walls of blood vessels, which prevents atherosclerosis.
Tocopherol. A high level of this component strengthens the body's defenses, increases potency and slows down the aging process.

Indications and contraindications for use

Soybean dishes are consumed not only to diversify the diet, but also for certain indications. The beneficial effect of this product on the body helps improve the condition of certain diseases. Their list includes:

arthrosis and arthritis;
myocardial infarction;
cholecystitis;
chronic constipation;
hypertension;
ischemia;
allergy to animal protein;
atherosclerosis;
gout

Soy is not always beneficial, so it is contraindicated for some diseases and conditions of the body. It is necessary to limit its use during pregnancy. Due to the presence of hormone-like substances in the composition, soy food can negatively affect the development of the embryo. It is also prohibited for young children whose hormonal background. Other contraindications to consuming soy:

endocrine diseases;
problems with cerebral circulation;
urolithiasis;
old age (due to the possible development of Alzheimer's disease).

Can I use it during Lent?

The main requirement during Lent is the exclusion of animal products from the diet. Soy is legume, same as beans, peas and beans. For this reason, it and all soy products are allowed to be consumed during fasting. People have learned to cook with beans different dishes: cutlets, goulash, meatballs, etc. This does not mean that you will eat meat, because the basis of the dishes is still the plant.

Soy in food

Soybeans are widely used in the modern production of a wide variety of products. All of them are distinguished by a high concentration of protein and lecithin. It is not recommended to consume them often, but if used in moderation in food, they will benefit the body by improving overall well-being. Types of soy products:

dairy;
flour;
meat;
paste;
vegetable oil;
soy sauce;
pace;
chocolate.

Dairy soy products

The first soy-based product is milk. It represents nice drink white With delicate aroma. To make milk, soybeans are crushed, soaked and squeezed, and the resulting liquid is calcined. The finished product is ideal for baby food if babies are prone to allergies to regular dairy products. Soy does not contain lactose and contains little fiber, so it does not cause diathesis.

Adults can add this milk to coffee, tea, porridge and other dishes. In addition, the following are prepared on the basis of soybeans: fermented milk products:

Yogurt, kefir. They practically do not differ from ordinary ones, they contain a minimum of animal fats, therefore they are used for vegan nutrition.
Cheese Tofu. It is well absorbed, does not contain cholesterol, promotes the restoration of bone and muscle tissue, strengthens them, and prevents the formation of cancer cells. Can be frozen, has a specific slight odor of ammonia.

Flour from meal or dry beans

The basis for flour is soybean seeds or meal obtained during the production of oil from them. Its advantage is its large amount of microelements and proteins. In addition, this flour does not contain starch, therefore it is useful for obesity and diabetes. It can be used instead of eggs at the rate of: 2 tbsp. l. flour for 1 egg. Flour is also used in the production of sausages and frankfurters, which makes them more dietary. It is difficult to make flour products from it due to its low gluten content. To prepare them you need to add about 70-80% wheat flour.

Soy meat

It is obtained by extrusion cooking based on defatted soy flour. The entire manufacturing process can be briefly described as follows:

it all starts with pressing a certain size of doughy textured protein through a “sieve”;
At the end of the procedure, it is dried.

Depending on the size of the sieve holes, meat can have different granule sizes: from very small (used for preparing minced meat) to small pieces. The product is sold dry in the store. After soaking, it increases its size up to 4 times. This “meat” can be consumed by everyone, because it is absolutely natural. In addition, it has little cholesterol and very low calorie content, so the product is perfect for a diet.

Fermented miso paste

It is a product of fermentation of soybean paste by mold fungi. It is considered an essential ingredient for Japanese cuisine on par with rice. Paste reduces the negative effects of cholesterol and external environmental factors on the body. The latter even includes radiation. The paste is used to make miso soup. It is ideal for breakfast because it gives you a boost of energy for the whole day. To prevent liver diseases, it is recommended to eat a spoonful of paste daily. The following dishes are also prepared based on this soy product:

light soups - misosiru;
snacks – miso-dengaku;
thick solyanka soups – isiaki-nabe;
main courses with the addition of rice, green onions and cucumber.

Vegetable oil from soybean seeds

This type of oil is widespread in America. It is highly digestible and has a slight nutty flavor. For its production, the method of pressing soybeans is used. The oil is beneficial due to the presence of unsaturated fatty acids. An example is linoleic acid, which prevents the development of cancer cells. It is recommended to use soybean oil for diseases of the kidneys and nervous system. The product is added to salads, cold and hot dishes. Industrial production uses the following oil in production:

margarine;
vegetable cream;
mayonnaise;
bread

Soy sauce

This soy product is made by fermenting the beans, just like Japanese dish natto The process takes at least six months. When finished, dilute the sauce with water, adding a little sea salt. It is widely used as a salad dressing and an addition to side dishes. Fried meat that is pre-marinated in soy sauce turns out delicious. It is also used when eating sushi or rolls. The product is useful for its antioxidant properties. This means that the sauce is able to remove free radicals and other toxins from the body.

Tempe

It is a fermented food product made from whole soybeans. They are softened, opened or peeled, and then boiled, but not completely. Next, a starter with a fungal culture or an acidifier is added to the boiled beans. At the end they are placed in a thin layer, and then fermented for 24 hours at 30 degrees. The finished product is very rich in protein. Tempeh is used by vegetarians. It is cut into pieces, then fried in oil, adding other ingredients. Tempeh is served in soups, with a side dish or as independent dish.

Yuba

Otherwise called fuli, fuzhu or doupi. Yuba is a surface foam soy milk, used dry or raw. This ingredient belongs to East Asian cuisine. In Russia, yuba is known as “soy asparagus,” although it has nothing to do with asparagus. Soy milk is boiled, resulting in a hard layer called yuba appearing on the surface. It contains a lot of fat. Using special equipment, the film is removed and hung to dry. They prefer to eat fuzhu fresh as a snack or dipped in sauce.

Soy chocolate

It is a dietary analogue regular chocolate. During production, cocoa beans are replaced with soybeans. The benefit of such chocolate is that its calorie content is much lower compared to regular sweets. For this reason, it is widely used in dietary nutrition. Soy chocolate is especially recommended for people suffering from excess weight.

Soy lecithin

This is the majority of the ingredients store baked goods. Lecithin is necessary to give creams desired consistency. The substance is produced using the technology of processing vegetable oil from castor bean seeds and the fatty alcohol glycerin. Lecithin is a viscous liquid with an oily consistency, dark yellow in color. The substance acts as a thickener in squash caviar, mayonnaise, margarine, chocolate, pates and soups instant cooking. With regular use, lecithin can cause enlargement of internal organs.

The first place in the distribution of GM products in our diet is occupied by representatives of soy products and in particular soy flour and soy oil.

Undefatted soy flour is used as a leavening agent in the baking industry.

Soybean oil is used in sauces, spreads, cakes and deep-fried foods as an imitation of expensive, real fat to give the appearance of high quality.

The United States firmly occupies the first place in the world in the production of GM soybeans. And Russia just as firmly occupies the first place in the world in terms of consumption of GM soybeans.”

The answer to the phenomenon is simple: Russians consume soy in huge quantities and in any form, without even realizing it. The fact is that in the early 90s, a new branch of the “feed” industry was quietly born in Russia - the production of food analogues. Erzats are made mainly from soybeans, and more and more food manufacturers are now interested in “improving” meat and dairy products with natural and GM soy.

Today, there are over 500 types of “food products” in which the natural base is replaced with soy surrogate. The purpose of their introduction is to reduce the cost of production. But this is presented as imparting some mythical additional nutritional properties and high taste to products. It is stated that, for example, in terms of protein content, 1 kg of soybeans is equal to 3 kg of beef or 80 chicken eggs. It is quite possible that this is indeed the case, unless one takes into account the “special” qualities of the soybean itself, both natural and especially genetically revised. By the way, about the presence in soy (natural!) of substances that are harmful to thyroid gland known since the late 50s.

Since GM soybean proteins are hybrids of bacterial and plant organisms, biologically they are fundamentally new, therefore they cannot be classified as either plant or animal organisms: they are plant-animal protein of an animal-plant. The transformation of this “universal” protein from beneficial to pathogenic depends on the slightest change in amino acid composition. Only a guy with a “strong biofield,” but not a serious scientist, would be able to predict how the embedded gene will behave.

Actually, speculation about the richness of soybeans in protein made it popular for a short, “fashionable” time among vegetarians or people with low incomes. Soy does contain a little more protein than other legumes, but the fact remains true that soy products are poor in protein, since soy contains a special enzyme that suppresses the activity of proteins and enzymes necessary for their absorption, and heat treatment of soy does not kill this enzyme .

As molecular biology professor John Fagan states, GM ingredients could cause unpredictable changes in the very nature of our food that cannot be reversed. Genes from bacteria, viruses and insects that have never before been part of the human diet are now woven into our food. Nobody knows if it's safe. Genetic engineering is not an infallible science. Scientists can, even unintentionally, change the genome of plants, which may result in the emergence of never-before-seen proteins with completely unknown properties.

The effect of soy on the human body

The ability of soy to interact with enzymes and amino acids in the body can lead to dire consequences for the brain. Dr. White and colleagues at the Hawaii Research Center suggest that some elements of soy products may negatively impact areas of the brain involved in learning and development, blocking long-term memory in particular.

Long-term studies conducted in Asian countries with a traditional soy diet found that men who regularly consumed soy (at least twice a week) had more brain damage compared with those who never used soy products or only occasionally consumed them. .

Moreover, soy was found to lead to brain weight loss. These data were obtained as a result of a thorough medical examination of 864 men. Usually, “drying out” of the brain occurs in old age. But for soybean lovers, this process begins much earlier and proceeds much faster.

All soy products contain phytoestrogens, the main component of which is isoflavones - substances very similar to mammalian sex hormones. These are phytoestrogens in soy that interact with mammalian hormones, controlling the reproductive functions and growth of the body. The result of the interaction is a sharp decrease in the birth rate of eaters.

Studies conducted in Honolulu have shown that soy phytoestrogens cause dementia (dementia).

There is another way soy affects the brain, for example, the phytoacid it contains. It is worth noting that phytoacids are contained in the shell of all seeds and are better known as phytates. These acids block the absorption of essential minerals in the digestive tract, such as calcium, magnesium, iron and especially zinc.

According to nutritionist Sally Falon, back in 1967, scientists proved that soy products contained in baby food lead to a negative zinc balance in the child's body, which leads to growth retardation, and even additional zinc intake does not reduce the harmful effects of soy.

A high concentration of soy phytoestrogens in baby food leads to early puberty in girls and impaired physical development in boys.

An analysis of the content of soy isoflavones in baby food showed that their concentration per kilogram of weight is 6-11 times higher than the dose that causes hormonal imbalance in an adult. For example, a dose equivalent to two glasses of soy milk per day is already sufficient to change the menstrual cycle. Testing of the blood of infants fed part-soy infant formula showed concentrations of isoflavones 13,000 to 22,000 times higher. normal concentration own estrogens in early life.

Among other things, soy additives in baby food contain neurotoxins (aluminum, cadmium, fluoride). Studies have shown that the concentration of aluminum in soy milk is 100 times, and cadmium is 8-15 times higher than in breast milk.

The inventors of the “pseudo-healthy” diet also often use a special nutritional mixture “Doctor-Slim”, made from milk and soy proteins, in their preparations for getting rid of excess weight and obesity.

All the “stew” made according to technical specifications, cheap sausages, sausages, “boiled” and sometimes “smoked” sausage. Soy flour is widely used in the production of minced meat products: steaks, cutlets, hamburgers, minced meat, meatballs, dumpling fillings, etc.

Natural (meat) stew is produced not according to specifications, but according to GOST, therefore, when buying stew, be sure to look for “GOST 5284-84” on the can to make sure that you are buying stew made from meat, and not from a plant-animal - genetically modified soybean .

Another important consequence for us of such cheap and supposedly “healthy” nutrition is the increased severity of depression and other mood disorders. This depends on the low level of dopamine, the reduction of which is again facilitated by the presence of soy in food. Scientists directly associate “attention deficit disorder” with an imbalance in the dopamine system. The use of only dietary supplements (dietary supplements) with soy lecithin during pregnancy leads to a decrease in the activity of the embryonic cerebral cortex and changes the synaptic characteristics of neurons “according to the type of pathological functioning.”

A short list of genetically modified products:

1. Soy products (soy meat, soy milk, Tofu cheese);

2. Inexpensive sausages, sausages;

3. Many store-bought semi-finished products (frozen cutlets, dumplings, minced meat, etc.);

5. Imported corn (except Hungarian);

6. Popcorn (often made from imported corn);

7. Sweet chocolate bars, inexpensive chocolate bars and candy (read the ingredients: if there is soy, don’t take it);

8. Ice cream (alas, the manufacturer also adds soy to ice cream - see the composition);

9. Seasoning mixtures in packs;

10. It is widely reported that rice is also increasingly genetically modified;

11. Peas are also starting to be modified.

The operating principle of genetic engineering is based on crossing genes that are incompatible in nature into one object. If selection crosses homogeneous plants, then genetics combines incompatible things: for example, a variety of tomatoes has been developed that are not afraid of the cold due to the fact that they contain the northern flounder gene. This technology makes it possible to obtain plants that are not susceptible to diseases and produce high yields. Attractiveness is genetic modified products in the eyes of producers it is obvious: their cost is much lower than that of analogues grown without the use of genetics.

In some cases, it is necessary to replace meat, milk and cheeses with soy products: for example, if there is an indication for this or if you are committed to vegetarianism.

Having learned what their beneficial properties are, many boldly include them in their diet.

Soy products: what are they ^

Soybean is an annual plant that grows up to two meters in height. There are several types of it:

Korean,
Indian,
Manchurian,
Chinese.

After processing, products are obtained from it that perfectly replace the usual meat, cottage cheese, cheeses and other foods, which in some cases cannot be consumed for certain indications. Just a few years ago, it was believed that soy products were only harmful and had no benefit, but after a series of studies, scientists have proven that this statement is completely wrong.

Soy products: benefit or harm

The main feature of soy and soy products is that they contain a high concentration of protein and lecithin, which act as follows:

Regenerate nerve tissue and brain cells;
Improve concentration and thinking;
Increase motor activity and sexual functions;
Prevent brain diseases;
Stimulate lipid metabolism;
Normalize cholesterol levels in the blood;
Prevent development diabetes mellitus, liver and gallbladder diseases.

In general, soy products contain 40% protein, 20% fat, 20% carbohydrates, 10% water, 5% coarse fiber, and they also contain microelements and vitamins.

Composition of soybeans in comparison with other legumes

Why soy products are harmful

They can negatively affect the functioning of the thyroid gland and increase the risk of endocrine diseases;
Due to their high content of hormone-like compounds, they should not be consumed during pregnancy;
Phytoestrogens present in soybeans suppress the growth of brain cells, but there is also reverse side: This is why they are recommended to be eaten after 30 years of age to slow down aging.

Very often, such food is used for weight loss, because the calorie content of soy products varies from 90 to 150 Kcal, but this indicator is influenced by the method of preparation: boiled soy meat contains much less calories than fried.

Indications for consumption of dishes made from soy products

Gout;
Chronic constipation or cholecystitis;
Arthritis and arthrosis;
Allergy to animal protein;
Ischemia;
Atherosclerosis;
Hypertension;
Myocardial infarction.

Soy products: list and beneficial properties ^

Soy dairy products

These products include the following:

Yogurt: contains a minimum of vegetable fats, but the composition of vitamins and microelements is no different from usual. Great for vegans;
Tofu soy product: does not contain cholesterol, is easily digestible, prevents the formation of cancer cells, quickly restores bone and muscle tissue, strengthens them;
Kefir, mayonnaise, milk, yogurt, fermented baked milk, acidophilus - all this can be prepared from soy, and the taste and beneficial properties will practically not differ from the drinks everyone is used to.

Soy food products: list

In addition to the above, other products can be obtained from soy:

Flour: Made from meal or dried soybean seeds. There is practically no starch in it, but other useful substances predominate in it to a greater extent than in other types of flour;
Meat: It is made from soybean flour (defatted) through extrusion cooking. It contains few calories and cholesterol, so it can be consumed by those losing weight;
Soybeans;
Soy sauce is the most famous product, without which it is impossible to imagine asian cuisine. It is produced by fermenting soybeans;
Soybean oil– a product of pressing soybean seeds. It boasts a record content of vitamin E, has pleasant taste. Soy oil can be used as a salad dressing or for frying;
Soy chocolate is a dietary analogue of regular chocolate, in the production of which cocoa beans are replaced with soybeans. This chocolate is lower in calories than regular chocolate and does not contain animal fats. This great choice for vegetarians and overweight people;
Soy lecithin is a component of most store-bought baked goods and confectionery products. It is used as an emulsifier to give creams the desired consistency.

Soy products for weight loss: calorie content

People who decide to include cooked soy products in their diet should know the calorie content per 100 g of them:

Tofu: 73 kcal, 8 g protein;
Soybean oil: 899 Kcal;
Soy flour: 385 Kcal;
Soy milk: 54 Kcal;
Soy meat: 296 Kcal.

In most cases, replace regular products soybeans simply don’t make sense: plain meat contains 187 Kcal, flour – 342 Kcal, milk – 52 Kcal.

Soy products for gout

To do this, it is enough to include a moderate amount of such foods in your diet, and the symptoms of the disease will subside.

Is it possible to eat soy products during fasting?

The main essence of all fasts is emotional and moral cleansing, but nutrition also plays an important role: it is necessary to give up milk and meat.
However, this does not apply to soy products: they are of plant origin, so they can freely replace banned foods.

Frequently asked questions about soy ^

Does Soy Contain Gluten?

Soy contains negligible amounts of gluten, so it is considered a gluten-free food.
Therefore, soybean products are included in diets recommended for people suffering from gluten intolerance.

Are there allergic reactions to soy?

Allergy to soy protein occurs mainly in children under two or three years of age. As a rule, it is inherited from parents. Statistics say about 5-10% of children. With age, these phenomena disappear.

In adults, an allergy to soy is extremely rare and is classified more as an individual intolerance to soy protein.
However, if soybeans have been treated with pesticides, grown with chemical fertilizers, or genetically modified, then allergic reactions for such a product there are more often.

Why are “vegetable” meat, cottage cheese, and milk made from soybeans? Why not other legumes?

Soybean proteins are closest in composition to proteins of animal origin. This sets soybeans apart from other legumes and grains.
Soy proteins are not only very nutritious, but when properly processed, they closely resemble animal proteins in consistency and taste.

What products can soy be combined with – and which products should it not be combined with?

Soy and products made from it do not combine well with all protein products of animal origin and animal fats.

Combinations with fish and seafood are more or less acceptable. You shouldn't eat them with other legumes either.
Optimal and most useful combinations Soybean forms with all vegetables without exception - raw, stewed and boiled, as well as herbs and vegetable seasonings.

Is SOY MILK a complete replacement for cow's milk? For example, does it have more or less calcium? What good and bad can you expect from such a replacement?

Of course, they are not identical. Soy milk does not contain cholesterol and lactose - this is its advantage. That is why people suffering from lactose intolerance or protein allergies can drink it cow's milk.
Soy milk has no cholesterol and a full complex of polyunsaturated fatty acids, which means it is indispensable for those who are prone to cardiovascular diseases.
In terms of the amount of calcium, soy milk is significantly inferior to cow's milk.
However, it has another property that has a beneficial effect on the condition of the skeleton and the entire musculoskeletal system: due to the presence of phytohormones, milk and fermented milk drinks from soy are effective in preventing osteoporosis.

Is it possible to drink soy milk in its pure form? What dishes can be prepared with soy milk - the same as with natural milk?

Soy milk can be consumed in the same way as animal milk - drink in pure form, cook porridge with it, make milkshakes with fruits and berries, puddings, add it to coffee or tea.
Fermented milk soy products - yogurt, kefir - are very good. They are absorbed much better than milk.
Their soy milk is prepared and bean curd– tofu.

Is cottage cheese made from soy milk in the same way as regular milk?

Yes, in a similar way: soy milk is fermented using a special starter or acid (hydrochloric, acetic or citric), after which the protein clots are pressed out.

What products does it go with? Does tofu have the same shelf life as cottage cheese?

Tofu is best combined with vegetables, herbs, and seaweed.
Fresh tofu without preservatives can be stored for 3-5 days, in vacuum packaging - up to 14 days.
If preservatives are added, tofu can be stored for several months, but it is better not to consume such tofu.

Many are sure that SOY SAUCE is very healthy and that is why they prefer it to any other sauce. Others believe that soy sauce can be used to replace salt, which is much more harmful to the body. Is this true?

Soy sauce is obtained through the fermentation of soybeans under the influence of specific bacteria such as Aspergillus.

The traditional technology for its preparation is the fermentation of soybeans: they turn into a liquid mass and, due to the activity of microorganisms, are enriched with some biologically active substances.
The resulting dark liquid sauce is rich in microelements, vitamins and many other useful substances.
The recipe for making soy sauce involves using regular table salt or (more often) table sea salt.
Seasoning food is not table salt, A soy sauce, you get dishes with richer flavor and less salt.

Recently, MISO SOUP has become very popular in Russia, which can be ordered in any Japanese restaurant. Is it useful?

Miso soup is prepared on the basis of miso soybean paste with the addition of any ingredients - vegetables, legumes, potatoes, seaweed, fish, seafood, even meat and poultry.

Miso paste is a product of fermentation of softened soybeans and grains (mainly barley and dark or light rice) under the influence of a special starter. According to traditional recipe The fermentation process lasts from a week to several years. Currently, many manufacturers (though not all) have somewhat simplified this procedure.

Depending on the composition and recipe, miso paste has a color from white to dark brown and even red, and a different consistency - from thick, coarse to softer and more homogeneous.
Miso paste is used not only for soups. It is also used as a seasoning for various vegetable, fish and meat dishes.
Miso paste is rich in proteins, it contains lecithin, glutamic acid, B vitamins and many microorganisms - they help digest food and regulate the functioning of the entire gastrointestinal tract.

Residents middle zone In Russia, dishes with miso, like all soybean products, should be introduced into your diet with caution and gradually. Since our digestive system traditionally not adapted to the proteins and enzymes that make up miso; at first, undesirable reactions from the intestines, liver, and allergic manifestations are quite possible.

WHAT IS SOY MEAT?

And of all the processed soybean products, the richest in proteins are the so-called “textured soy products” - that is, soy meat.

Mode of production soy meat ensures that all valuable nutrients from soybeans are retained.
After swelling in water or other food liquids (vegetable broths, juices, broths), they resemble the texture of protein products.

Does soy meat increase hemoglobin?

Judge for yourself: soy meat contains all eight essential amino acids.
It contains a record amount of iron compared to other products of plant origin - more than 10 mg per 100 grams!
In addition, the iron in soy is in such a form and in such a combination with other minerals that it is absorbed by our body by 80%!

What is the best way to cook soy meat?

Before you start preparing dishes from it, you need to soak it in water, broth, vegetable broth in a ratio of 1:2 (or 1:3) for several hours (from an hour to twelve hours - this should be written on the package) or boil for 15-20 minutes.
You can add spices, seasonings, salt, soy sauce to taste.
After soaking, when the meat becomes juicy, you can cook with it traditional dishes, such as salads and soups.
Soy meat goes especially well with vegetables.

How to make soy asparagus - YUBU?

“Soy asparagus” is a product made from soy milk. Yubu is similar in composition to tofu, but has a slightly different structure.

The protein in the soy milk drink settles and strains out, forming a curd. This clot is boiled (or kept at a temperature of 90 degrees) for a long time, during which it thickens, after which “braids” of asparagus-yubu are formed from it.
Dried asparagus can be stored for up to a year. Before cooking, it is soaked in water with the addition of various spices.

What products are best to pair with?

Perfect "soy asparagus" combinations, like everyone else protein products, forms with vegetables.
It is acceptable to combine it with cereals and potatoes.
But it is better not to use it with animal proteins and fats.

What is the benefit of SOYBEAN SPROUTS?

Soybean sprouts are very healthy.

They are rich in vitamins, they contain a full complex of B vitamins, vitamins C, A, E, K. They contain calcium, magnesium, potassium, phosphorus, iron, zinc, chromium.
In general, a storehouse of vitamins and microelements.
And a real energy drinker.

The usefulness of wheat sprouts depends on their size. Is there a correspondence between the size and usefulness of soybean sprouts?

The amount of nutrients depends slightly on the size of soybean sprouts. As a rule, manufacturers bring to stores a product that has the required maturity.
However, sprouts have a very short shelf life - literally a few days.
The faster you use them, the more benefits will be for your body.

How to eat them correctly?

Before use, it is best to pour soybean sprouts with boiling water or boil for no more than one minute.
You can eat them as a separate dish, seasoned with mayonnaise, vegetable oil, soy sauce, or added to salads of raw and stewed vegetables.
You can also make soups from them various ingredients. You can fry it.
However, remember: the less heat treatment sprouts, the more vitamins remain in them.

WHAT IS SOY FLOUR? Can it replace wheat and in what cases?

Soy flour contains significantly more protein than wheat flour and flour from other grains. Therefore, it is not used in its pure form.
Soy protein found in flour has binding properties, so it is very good to add to various types dough in a 1:1 ratio with wheat or other cereal flour, without using eggs.
These baked goods are good as a lean meal.

Classic soy products can be bought in any Japanese and Korean food stores and even in markets. However, these products are made from soybeans grown far beyond the borders of Russia, the recipe for their preparation includes seasonings and spices that can cause allergic reactions in a person who is not accustomed to consuming them, that is, these products are produced without taking into account the physiological characteristics of a resident of central Russia.

Over the past ten years, a large number of domestic producers have appeared on the soy products market. Their products best meet the physiological needs of Russians, as they are made from domestic raw materials, using high-tech equipment and under strict sanitary and hygienic control. However, tofu Russian production does not always look like the classic one and is often criticized by gourmets. So it's up to you to choose.

From domestic companies engaged in the production of soy food products (not semi-finished products for food industry) have long and firmly established themselves:

Inter Soya LLC,
JSC "Belok"
association of soybean processors "ASSOYA",
JSC Firm "SOYA"
Soy Products LLC.

Soy is added to many products, such as sausages, cottage cheese, frozen semi-finished products, baked goods, and confectionery products. How is the presence of soy in products labeled?

Most often, these additives are soy flour and soy protein isolate (similar to “textured soy products,” soy meat). It's not very good way solutions to the food problem.

The fact is that soybean additives often turn the product from good to completely indigestible. For example, a combination of meat and soy is unacceptable, and if all this is sealed in dough with eggs, then an attack of cholecystitis after such a meal is guaranteed.

According to the “Technical Regulations for the Labeling of Packaged Products”, all ingredients included in the product must be listed on consumer packaging.
That is, for example, on a package of dumplings or on a loaf of sausage it should be written: “Contains soy protein isolate.”

Unfortunately, food manufacturers often ignore these requirements and do not disclose soy additives on the packaging of their products. Therefore, try to avoid processed foods and boiled sausages, cook your own food from natural products. Meat should be meat, and soy should be soy. That's the whole secret.

Currently, a product such as soy is contained in many products that are on store shelves - these are dumplings, milk and dairy products in general, sausages and meat products in general, cheeses and other products. Soy is used simply as a meat substitute - it is cheaper. But products from the garden will not contain soda - so they are much healthier than store-bought ones!

Soy itself is not soma harmful product, which can have a negative effect on the human body. Yes, this is true, if not for one thing. Currently, soy is the crop that is most subject to genetic modification, and since the safety of GMO products has not been sufficiently proven (I believe that the situation is just the opposite), I also prefer to avoid products containing soy.

These products include primarily all substitutes meat products for vegetarians, because they meaty taste is achieved precisely through soy vegetable protein, soy oil and soy flour, which are used in various bakery products pasta Soybeans are also used to make sauces and cakes. Soy protein and soybean oil are added to sausages to reduce their cost.

The entire list of products to which soy is added exceeds five thousand items, therefore, when buying something in a store, pay attention to the label, where the composition is written in small print and try to decipher it correctly (for example, vegetable protein or natural substitute animal protein is soy).

Who said that soy is harmful to the human body? Quite the contrary, soy contains up to 50 percent vegetable protein, potassium, calcium, iron and polyunsaturated fatty acids. That is why soy is widely used as a meat substitute in many products. As a rule, the soy content is indicated on the packaging.

I don’t understand why soy is harmful?

However, if you don’t want to eat it, then remember that soy is contained in products such as cheese, sausage, sausages, ham, etc.

Soy is found in milk and dairy products.

Naturally, the soybeans themselves.

My sister and her husband, when they go into a store, spend a lot of time there, carefully reading the ingredients. Moreover, they have small child, and soy is harmful for children, so I understand them. Moreover, I read that constant consumption of soy leads to rapid aging. And it is found in peas, they add it to minced meat, sausages, cheese and even milk.

Soy is primarily found in soybeans, which is soybeans. They are also sold in canned form, for example. I also saw bags of dried soy chunks. You take them, soak them and fry them.

In addition, soy is added to meat products to improve them nutritional value. Soy contains 30-50% protein of plant origin and is valuable for nutrition alone.

If this question had been asked 30 years ago, I would have said that you should definitely eat soy. It's very valuable food product, meat substitute. Soy contains proteins, fats, carbohydrates, and a complex of vitamins. In the USA, they have been eating soy for a long time; they feed soldiers in the army with it.

Modern soybeans, unfortunately, are genetically modified. The code of a bacterium was specially introduced into its genome, which helps to increase productivity. Now, in principle, humanity, if desired, can easily provide itself with food only from this soybean. It can be produced in huge quantities.

The harmfulness of modified soybeans is theoretical. There is no serious evidence that it is harmful. There are only fabrications of individual biologists, doctors, cooks and even politicians (who may have been paid for this).

It is believed that genetically modified soybeans can affect a person’s immunity and change his genotype. But this has not yet happened, and it is unknown whether it will happen. After all, humanity can feel the results of consuming this soybean only after a hundred years.

Everyone has to decide for themselves whether to eat this soy or not. That’s why they write on packages of soy products that they contain GMOs. This is a warning, and then you decide. Maybe these fears are all in vain.

Soybeans are now put into sausages in order to add at least a little nutritional value to this foam, now called sausage.

So I published news about Ukrainian sausage in the question on BV: What is the cost of sausage?

Now soy is found in many protein products, such as sausages, sausages, dumplings, cutlets, milk, cheese, ham, etc. But you shouldn’t be so afraid of products that contain soy, since not all of it is genetic modified.

I may disappoint you, but soy is now found in almost all sausages, cheeses, and various types of ham. Soy is found in those products that do not grow in the garden, but are produced. Soybean oil is found in dairy products, ice cream, for example. Milk most often contains soy, although no one will tell you about it.

I don’t see anything particularly bad in soy, but since you need it, I’ll tell you, firstly, soy is found in cheap boiled sausages, it is even found in dairy products, dumplings, semi-finished products, and legumes

Soybean is one of the most popular and promising agricultural crops in the world. It is often called a product of the future that can save humanity from hunger. The reason for this positive characteristic is the variety of products that are made from soybeans: milk, meat, cottage cheese, asparagus, butter, flour, sausages and even chips. Why soy products are so popular, read further in the article.

From this article you will learn:

Soy products: production technologies and composition

Although there are vast differences in appearance, texture, taste and color, all soy products are made from the beans of this plant. In most cases, the first stage of processing is their soaking with further extraction of milk. Asparagus and cottage cheese are subsequently obtained from it. To obtain asparagus, soy milk is boiled, during which the curdled protein is removed from the surface. Coagulants are used to coagulate milk into curds ( citric acid, magnesium chloride or calcium sulfate).

Through mechanical processing, oil and flour are obtained from beans. Extrusion cooking of dough (from meal or flour) produces a spongy textured mass called soy meat.

As a result of fermentation of beans, various types of paste are obtained, as well as. Special cultures of microorganisms are added to soybean seeds boiled and/or mixed with wheat, which change the composition, taste and smell of the product. The solid part of the fermented mixture is used for miso, twenjang, gochujang pastes, and the liquid part is used for sauce.

All soy products are characterized by a high content of protein and amino acids. In beans, its mass fraction is up to 50%. For this reason, they are popular among vegetarians and vegans who, in the absence of meat, need good source squirrel. An important feature is also the high content. These phytoestrogens are plant hormones analogous to those produced by the body.

The benefits and harms of soy products

Due to the large differences in composition, the beneficial properties of soy products are manifested to varying degrees. To one degree or another, their influence on health and general well-being is expressed in the following cases:

To lower cholesterol. Soy and its derivatives not only contain extremely little “bad” cholesterol, but also stimulate its removal from blood vessels. In some cases, doctors recommend consuming soy products for hypercholesterolemia, atherosclerosis, heart disease and hypertension.
Soy products for weight loss. Due to their low calorie content and low fat and carbohydrate content, soy products help reduce body weight. They stimulate the body to use stored reserves and help remove waste and toxins by improving metabolism.
Soy isoflavones may be useful in preventing cancer of the breast and organs involved in reproductive functions.
For diabetics. Due to their low carbohydrate content, these foods rarely worsen diabetes.
Soy diet for allergy sufferers. Soy milk and its products are a wonderful alternative to alternatives made from animal milk for those who are allergic to lactose.
To maintain emotional and physical tone. The presence of lecithin, various trace elements, minerals and amino acids prevents neurological diseases and cognitive decline.
For digestion. Soy polysaccharides maintain the balance of intestinal microflora, promote regular bowel movements and reduce the load on the intestines.

What products contain soy?

Soy and its derivatives are found in large quantities products that can be found in any store. Lecithin, protein, and soybean flour are widely used in the food industry. Lecithin is popular in the confectionery and baking industries as a natural emulsifier, and protein is popular as a protein filler in emulsified meat and minced meat. Thus, you can find soy in a variety of products: from cookies to dumplings.

Soy milk

This plant milk, which is produced by squeezing soaked and boiled soybeans. It can be prepared at home without much difficulty. Up to 5% of the composition (depending on the production technology) is protein. Typically high in vitamin B12 and calcium. Quickly absorbed human body. Yogurts, smoothies, tofu, cocoa and coffees such as soy milk lattes are smooth and mild taste. due to the presence of vitamin E, isoflavones, lecithin and low saturated fat content.

Soy meat

Bean curd (tofu cheese)

Tofu, which is called both curd and soy cheese, is produced by curdling milk with coagulants. Varieties of tofu differ from each other in hardness, smell, presence additional ingredients, which determine flavor and aromatic properties. Traditional tofu has been consumed for over 2 thousand years. Southeast Asia and remains popular today.

In general, similar to other products. It gives the body a lot of valuable protein, amino acids, minerals (especially calcium, sodium, iron), phytoestrogens. It is used in the preparation of desserts, soups, salads, cold and hot dishes, and smoked snacks.

Asparagus

Fuzhu in Chinese or yuba in Japanese is called in Russia and the CIS soy asparagus. This name has been assigned to the product since the times of the USSR, although this product has nothing to do with real asparagus. Fuzhu is made by collecting and drying the curdled protein in soy milk when heated. The rolled and dried film is soaked before use and used in salads, soups, and hot dishes. The Japanese prefer to eat it separately, dipping it in sauce.

They consist of improving metabolism, digestion, maintaining stable functioning of the nervous system and brain, and influencing the endocrine system.

Soy flour

It is made by grinding or grinding whole beans, cake or soybean meal until a white-cream powder product is formed. The composition of the low-fat product, the most popular in cooking, is characterized by a high protein content (up to 50%) and a low fat content (up to 1%), the presence of zinc, magnesium, calcium, phosphorus and potassium in the composition. expressed by the action of phospholipids, polyunsaturated fatty acids and minerals:

the functioning of the liver, kidneys, and immune system improves;
muscle tone increases;
the skeleton is strengthened;
metabolism is stabilized;
Degenerative changes in the nervous system are prevented.

Flour, which can be made at home, can be used to make flavors like candy, pancakes, bread, cookies, etc.

Soybean oil

Vegetable oil from soybeans is the most popular in the world, judging by annual production volumes. In deodorized, refined form, it is widely used in home cooking and food industry. It goes well with vegetables, fish, meat and poultry. differs in the presence of fatty acids that are characteristic of fish oils. They provide beneficial effect on the heart and blood vessels, strengthening general immunity.

Soy noodles

This product is very similar to the more famous funchoza in Russia - “glass” noodles made from mung bean starch. A product made from soy has less starch content. Therefore, it is safer for overweight people and diabetics. When consumed, it provides the body with highly digestible plant protein, minerals and phospholipids, helping to maintain overall health at a good level.

When boiled, the noodles look like a translucent rubber band and are a little springy on the teeth when chewed. Thanks to its neutral taste, it goes well with any side dishes and bases, so it can be added to almost any salads, soups, appetizers and dishes.

Soy chips

This useful alternative classic potato chips, which have firmly captured the market. Soy chips do not contain as much salt and fat as most analogues widely sold in retail chains, and have more minerals, vitamins and bioactive components. To meet customer demand, chips are produced in various flavors: meat, cheese, cream, onion, etc.

Soy formula for children with allergies to cow's milk protein

Soy formula for newborns is an alternative to cow's milk-based milk nutrition for children who cannot consume it due to allergies to lactose and milk protein. They contain vegetable soy protein, vitamin supplements, micro- and macroelements. The opinion that these products are hypoallergenic is erroneous - children may be intolerant to soy vegetable protein, so inclusion in the diet requires a doctor’s recommendation.

Pediatricians strongly do not recommend using soy formula for feeding “healthy” newborns (without allergies), because this leads to lack of nutrition and low body weight. Indications for the use of soy mixtures are:

acquired, temporary or congenital lactose deficiency;
allergy to cow, goat or breast milk;
viral diarrhea;
galactosemia (disorder of galactose metabolism).

Soy sausages: composition and nutritional value

Soybean sausages are a nutritious and healthy alternative to traditional ones. meat products for those who follow a vegetarian or vegan diet. They contain up to 50% easily digestible vegetable protein and are stored after heat treatment phytoestrogens, amino acids, minerals and vitamins. Regular use promotes:

reducing sugar and cholesterol levels;
improving digestion;
normalization of heart rate;
preventing aging;
stabilization of metabolism, blood pressure and the process of hematopoiesis.

The sausages contain boiled beans or tofu, sauce, spices, vegetable oil, onions, garlic and mustard.