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The miracle of soy milk from ancient China: How long is the history behind soy milk?
Soy milk, also known as soymilk or soybean milk, is a plant-based beverage made by soaking, grinding, boiling and filtering soybeans, resulting in a stable oil-water-protein emulsion. As an intermediate product of tofu, the origin of soy milk can be traced back to China. By the second half of the 20th century, it gradually became a common drink in Europe and North America. With the advancement of production technology, the taste and consistency of soy milk tend to be closer to that of dairy products, making it an ideal substitute for vegans and people with lactose intolerance.
"Soy milk has a profound cultural origin and began to exist as early as the Eastern Han Dynasty."
The naming and legal specifications of soy milk
In some areas of China, traditional soy milk is often called soy milk (dòujiāng), while store-bought products specifically designed to imitate the taste of dairy products are more commonly called soy milk (dòunǎi). However, in some countries, the legal definition of "milk" is quite strict. Only cow's milk can be called "milk", and other plant-based dairy products must indicate their origin. For example, EU regulations prohibit calling purely plant-based products "soy milk," a dispute that sparked a court case in 2017.
"The market development of soy milk is also gradually growing with consumers' interest in plant-based drinks."
Soy milk has a long history
According to archaeological discoveries, the production process of soy milk has been recorded in stone tablets from the Eastern Han Dynasty. In 1476, tofu soup (doufujiang) was used as a drink. As time went on, soy milk became widely used during the Qing Dynasty, especially after it was discovered that gentle heating could reduce digestive discomfort caused by flatulence, and street vendors began selling soy milk.
As early as 1929, there were factories in Shanghai selling more than 1,000 bottles of soy milk every day. Even after the turmoil of World War II and civil war, soy milk re-emerged in the markets of Hong Kong, Singapore and Japan in the 1950s. By 1980, Hong Kong's Vitasoy once again introduced soy milk to the U.S. market and quickly expanded to 20 other countries.
The process of making soy milk
The production of soy milk requires the use of whole soybeans or full-fat soybean flour. First, soak the dried beans in water for 3 hours to overnight. Afterwards, the heavy water and beans are wet ground together to form a slurry. Next, the slurry needs to be heated in a boiling state for 15 to 20 minutes to improve its flavor and sterilize, and finally filter out the insoluble residue. This process gives soy milk a milk-like color and consistency.
"The nutritional content of soy milk makes it an important choice among plant-based drinks."
Commercial value and consumption trends of soy milk
As global soybean production grew, so did the market demand for soy milk in the early 2000s, especially among consumers in Asia, Europe, and the United States. According to market research, the consumption growth rate of soy milk in 2019 was 6%, and it is expected that by 2025, the global soy milk market will reach a commercial value of US$11 billion. Although sales of soy milk in the United States declined between 2018 and 2019, soy milk has maintained its unique market positioning due to the rise of almond milk and oat milk.
The health value and usage of soy milk
Soy milk contains up to 7 grams of protein and is also rich in calcium, magnesium and other nutrients. Any cup (243 ml) of sugar-free fortified soy milk can provide 80 calories. The flavor of soy milk is often described as a mixture of grains and nuts, and has been introduced into different East Asian cuisines, such as salty and sweet soy milk in China, or soup leaves in Japan.
"Soy milk products are not only highly nutritious, but also serve as important ingredients in various dietary cultures."
Ecological impact of soy milk
Using soybeans to make soy milk has more ecological advantages than raising cattle to produce dairy products. The energy requirements and water consumption of raising cattle are better than soybean farming. In addition, soybeans can add nitrogen to the soil, but the cultivation of soybeans in South America also brings environmental problems, such as the deforestation of the Amazon rainforest.
The history and influence of soy milk are not only reflected in its production process and nutritional value, but are also deeply rooted in various food cultures and ecological environments. Today's soy milk culture has become globalized. Are you also thinking about how future dietary choices will affect our environment and physical health?
