Is it better to use cooked or raw beans to make soy milk? What is the difference between making soy milk with raw and cooked beans?

We all know that soy milk is a popular drink. It is rich in protein, minerals and other trace elements, has good edible value and is deeply loved by people. So is it better to use cooked beans or raw beans to make soy milk? Let's take a closer look!

Does soaked beans have the same nutritional value as cooked beans?

I have always felt that traditional handmade products should be more nutritious than those that have been repeatedly processed. From this point of view, the nutritional value of raw beans should be higher.

Because cooked beans need to be heated twice, some nutrients will naturally be lost. Unlike raw beans, which are only heated once, I still prefer raw bean milk from habit.

Since I am not a nutritionist and cannot test raw bean milk and cooked bean milk separately, the above is just my personal opinion.

It is actually very easy to make smooth and nutritious soy milk at home. Now all kinds of soy milk machines and wall breaking machines can be used. And they are basically self-heating, so there is no need to cook the beans at home.

Which is better for making soy milk, soaked beans or cooked beans?

Different taste

The soybeans are soaked and then cooked. According to a certain ratio, one spoon of cooked soybeans is matched with a certain amount of hot water. It tastes very fragrant, slightly coarser than the soybean milk from the soybean milk machine, but the taste is richer and full of bean fragrance. The soybean milk machine uses raw beans, which are first crushed and then cooked, and then the bean dregs are filtered out. The taste is relatively delicate and full of fragrance.

Different water used in beans

There are not many requirements for the water used to make soy milk from raw beans. Clean water can be used, hot or cold, because it still needs to go through the process of crushing and heating. However, the water used for cooked beans must be hot boiling water, which can be put into the wall breaker and blended with the cooked beans, and can be drunk directly without further processing.

Different thickness

When making soy milk from raw beans, the dregs are filtered out before drinking. If you drink it with the dregs, it will feel irritating and difficult to swallow. The cooked beans made by the wall breaking machine are crushed and evenly mixed together, which is more pleasant to accept than raw beans and dregs.

The time taken is different

It takes longer to make soy milk from raw beans, about 20 minutes, and there are processes such as crushing and heating. Cooked beans can be directly put into the wall-breaking machine with hot water in a few minutes. This is also the reason why some breakfast shops choose to use cooked beans to make soy milk, which is quick. There is a soy milk seller in my hometown market who uses cooked beans and has a very good business.

About Nutritional Information

Whether you use raw beans or cooked beans, the nutrients are not lost and are still there. The nutrients of the two are similar. It's just that the dietary fiber in the cooked beans is more retained. The cooked beans are basically drunk. The raw bean milk has removed the residue, and the crude fiber is lost, but the other nutrients are still there.

What is the difference between soaked beans and cooked beans in making soy milk?

Slurry output rate

Grinding raw beans into pulp requires soaking, grinding, filtering and boiling. Because some bean dregs will be removed, the pulp yield is lower than that of cooked beans.

Save time

Soy milk made from cooked beans can usually be stored for a longer time. Many cups of soy milk sold on the street usually won't go bad from morning to night. This is naturally better than raw beans.

Save labor

Making soy milk directly from cooked beans eliminates the filtering and soaking process, which is naturally much easier than making soy milk from raw beans.

Taste

In terms of taste, if the raw beans are not filtered well, the residue will not be smooth enough, and sometimes the pot will be stuck when cooking, resulting in a worse taste. These cooked beans are better. Otherwise, the merchants will not choose this method.

Summarize:

The difference between soy milk made from soaked beans and soy milk made from cooked beans lies in the yield of soy milk. The soy milk made from soaked beans has a high yield, is slightly foamy, has a strong aroma, and has relatively little residue. The yield of soy milk made from cooked beans is much worse. Because they are cooked beans and other ingredients such as peanuts are added, the maturity of the soy milk is inconsistent, which is harmful to the stomach and intestines and will also affect the cleaning of the residue. This is the difference.