tag:blogger.com,1999:blog-7810105102046842662.post4801250502514245630..comments2024-02-16T03:36:49.533-05:00Comments on Starting from Scratch: Bean CounterSarah Lohmanhttp://www.blogger.com/profile/05972123642307258848noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7810105102046842662.post-74513242062947239552010-02-04T16:44:46.895-05:002010-02-04T16:44:46.895-05:00As a follow-up to your post Mike, I did some resea...As a follow-up to your post Mike, I did some research re: trypsin inhibitors in soybeans. According to an article written by E.C Baker & G.C. Mustakas in the May 1973 issue of "Journal of the American Oil Chemists' Society", inactivation of the trypsin inhibitors in soybeans occurs at 1 hour/165 deg F or 15 mins 212 deg F. They also reference an earlier study from 1966 which determined that only 5 minutes of boiling is necessary when the soybeans have been soaked overnight. Props to my favorite sister-in-law in the KSU library for tracking this article down for me!Mark Stadulhttps://www.blogger.com/profile/16415074844485411081noreply@blogger.comtag:blogger.com,1999:blog-7810105102046842662.post-64943272446996432652010-01-04T10:52:54.448-05:002010-01-04T10:52:54.448-05:00yes making Curd to make Tofu isn't that diffic...yes making Curd to make Tofu isn't that difficult. Making Misu and Soy sauce is not too difficult either. They actually share the same process then they are separated. Kind of like curds and Whey. You do need salt and some kind of grain flour though. You mix up the powdered soy beans with a grain flour and make a cylinder then slice the cylinder into a bunch of patties/cakes. then you let the cakes sit our for a few days. They will grow mold and that is what you want. After a few days, I think, you put the moldy cakes in salt water in the sun. The sunlight with the salt cook the moldy cakes. After a few days of that you can separate the brown liquid from the solids. The solids are the Miso and the liquid will be your soy sauce. It may not be as clear or dark as conventional soy sauce but that's the process.<br /><br />And yes, Michael... Please join us. You have valuable input and maybe you could start a group by you if you're not in our area. My wife mentioned this to her international contacts and there are people all around the world that are planning to be involved. So far we have Cleveland, OH and NY, NY and unspecified international locations.Todd Jacksonhttps://www.blogger.com/profile/00806111786737370036noreply@blogger.comtag:blogger.com,1999:blog-7810105102046842662.post-74926187295839062572010-01-03T23:33:15.179-05:002010-01-03T23:33:15.179-05:00Oh, and Todd has some recipes for tofu, miso, and ...Oh, and Todd has some recipes for tofu, miso, and soy sauce if you'd like them, Mark. He just mentioned that a couple days ago.Kathleen Jacksonhttps://www.blogger.com/profile/10670161498139902234noreply@blogger.comtag:blogger.com,1999:blog-7810105102046842662.post-21854726379929353502010-01-03T23:32:13.669-05:002010-01-03T23:32:13.669-05:00I agree! Come on board!I agree! Come on board!Kathleen Jacksonhttps://www.blogger.com/profile/10670161498139902234noreply@blogger.comtag:blogger.com,1999:blog-7810105102046842662.post-81826884891208346782010-01-03T22:50:01.544-05:002010-01-03T22:50:01.544-05:00Mike do you want to join us? You sure are an abun...Mike do you want to join us? You sure are an abundance of input into the process, why not join in?<br /><br />And what do you know about making bean curd?Mark Stadulhttps://www.blogger.com/profile/16415074844485411081noreply@blogger.comtag:blogger.com,1999:blog-7810105102046842662.post-73917227957188302882010-01-03T13:19:29.786-05:002010-01-03T13:19:29.786-05:00Just a safty tip. Soy beans contain an Anti-nutrit...Just a safty tip. Soy beans contain an Anti-nutritive Trypsin Inhibitor that must be destroyed with wet cooking methods (Primaraly Boilling for at least an hour). <br /><br />Certinly poping a couple raw beans won't do much. But if you try and use them as a protin source without distroying the anti-Trypsin you won't acctualy digest mutch of the protin. <br /><br />Fermenting into miso and such also destroys the anti-trypsin. <br /><br />So remeber to boil em good first, or you won't get all the nutrition you think you are getting.Mike Zaitehttps://www.blogger.com/profile/07275480808901331520noreply@blogger.com