One of INTSOY's primary missions is to further develop methods of processing and utilizing soybeans. INTSOY scientists and affiliates have conducted a great deal of research to these ends, ammassing a large body of knowledge available to those who request assistance.
Soyfood Home Preparation Methods
Soybean can be processed at home in small qunatities to prepare delicious soy foods at home. INTSOY has developed the following soybean home preparation methods:
- Dehulling Soybeans
- Blanching and Cooking Whole Dried Soybeans
- Preparing Soymilk and Okara
- Preparing Tofu
- Preparing Soynuts
- Soybean in International Recipes - Share and search for recipes from your homeland.
- Soybean in American Kitchen - Recipe of the month, soy cookbooks etc at Illinois Soyfoods Center.
Soymilk and Dairy Analogs
One of the simplest methods for converting soybeans to a high-quality food is to produce a beverage known as soymilk. This product contains virtually the same amount of protein as cow's milk and is free of cholesterol and lactose.
- Advantages of Soymilk Products
- Soymilk Acceptance Problems
- Improved Soymilk Processes
- INTSOY Home and Village Processing
- New Commercial Process
- Making Dairy Analogs
- Soy Yogurt
- Soy Ice Cream
- Developing Commercial Products
- Benefits
