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From:	Rowan (host217-37-182-145.in-addr.btopenworld.com)
Subject:	Re: soy milk bean taste
Date:	February 9, 2006 at 9:33 am PST

In Reply to: Re: soy milk bean taste posted by Marie Oser on December 28, 2005 at 11:11 am:

No, eastern soymilk and western soymilk are different not for those reasons. Although I'm sure a Laura bean help! (I can't get hold of them)
Eastern soymilk is made how your soymilk machine makes it, beans blended then soymilk cooked.
Western soymilk, the beans are cooked first, then "soymilk" is extrated.
Eastern soymilk has more vitamins, but when the lipids (fats) in the beans are exposed to the uncooked enzyme in the soymilk, it gives it that beany taste.
If you blanch the beans for a few minutes before you put them in your soymilk maker (I've heard adding bicarb in the blanch water helps), this deactives the enzyme(cant remember if that's the correct word) that interacts with the lipids. It makes the milk less beany, but has fewer b vitamins.
Experiment with the blach period, too long and the beans will be too cooked for your milk maker. The less you blach, the beanier the taste.
Hopefully that helps

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