Trypsin Inhibitor is proteins found in some raw plant foods that can inhibit digestion (e.g. soyabeans). To inactivate Trypsin Inhibitor heat the slurry or puree at or near the boiling point is continued for a period of time, 5-10 minutes.
Method:
Step 4 - Boiling the soy milk
Heat Puree in a large saucepan and bring to boil. Reduce heat to a medium-low heat and let it continuously boiling for about 5-10 minutes, stirring the milk once every few minutes. Turn off the heat and flavouring the soy milk (optional).
Step 5 - Second time boiling
Bring the soy milk back to the boiling point for about 1 minute, stirring constantly.
Step 6 - Ready to go
After cooling, the soy milk is ready and can be kept in the fridge for another 3 days.
Nagging PDD:
*When the milk reaching the boiling point, it foams up quickly, to avoid the milk foams over the pan making sure you're using a twice's size bigger saucepan than the actual milk's quantity.
*Constantly stirring is a main key to a well flavour soy milk.
*Soy milk may have a slightly bitter beany taste, I personally love to add 2 or 3 tablespoon sugar to give it a little bit flavour.
*After cooling down on surface of the milk would have a thin slice layer, in Taiwan we called it skin tofu.
*I have made a chart in comparison of nutritionally in both soy milk and cow juice, the result of that is soy milk has very little Calcium and Vitamins unlike milk, but on a contrast, soy milk contains zero Cholesterol than every 245g milk has 34.16mg Cholesterol. People who are with lactose intolerance may want to try soy milk as it's zero lactose and consider it contains high protein.
| 1 Cup Soy milk | 1 Cup Cow milk | |
|---|---|---|
| Energy (kcal) | 80.85 | 148.84 |
| Protein (g) | 6.73 | 8.02 |
| Cholesterol (mg) | 0.00 | 34.16 |
| Total lipid / Fat (g) | 4.67 | 8.15 |
| Carbohydrate (g) | 4.43 | 11.37 |
| Fiber / Total dietary (g) | +3.18 | 0.00 |
| Lactose (g) | 0.00 | 11.00 |
| Calcium (mg) | 9.80 | 290.36 |
| Iron (mg) | 1.42 | 0.12 |
| Riboflavin (mg) | 0.17 | 0.39 |
| Vitamin B-12 (mcg) | 0 | 0.87 |
