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Post by blueadzuki on Feb 4, 2010 9:05:48 GMT -5
Hi all,
I had a couple (rather trivial) questions about green soybeans (by "green soybeans" I dont mean immature ones (like in edamame) I mean those soybeans that have the same recessive trait for green cotoledons that peas can have. you find it most often in black skinned soybeans (10-90% of the population) depending on where they come from as well as, (to my knowedge) all of those soybeans that also have green skins (you see them sometimes in bags in Chinese markets) my questions (for those who have grown them) are as follows
1. does the green "bleed out" into what you use thme for. In otherwords if you used such beans to make soy milk or tofu would that be pale green as well? (actually as I know the black pigment in the skin bleeds a little when soaked it would be more along the lines of drab olive milk or tofu that we would be talking of)
2. Someone back in colledge suggested to me that the green gene might be of advantage in edamame strains that the extra colorphyll might allow for quicker growth of pod. anyone have any experiance with that?
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Post by hiven on Feb 4, 2010 10:34:33 GMT -5
I am in no help here ,Blueadzuki. I made tofu and soya milk occasionally but they were using standard yellow soyabeans. I grew 3 types of soyas last year, but don't have enough harvest to turn them into soya milk nor tofu. Envy soya got green colour, I am not sure is it the chlorophyl that makes it mature faster, but it was breed for northern climate (mature early).
Hope some one else can help you out soon.
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Post by alkapuler on Feb 5, 2010 0:01:14 GMT -5
we grew Black Hokkaido Soybeans, and used some of the seeds to make soymilk and then tofu....the tofu was lavender-pink
when we used bicolor or green soybeans, the tofu was white
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Post by blueadzuki on Feb 8, 2011 10:31:09 GMT -5
Update I finally got around to actually getting my hands on some green inside soybeans, hulling enough of them to make a cupful of seed and actually trying. The answer to my question is a resounding YES, green soybeans do indeed make green milk see picture ![]() C:\Documents and Settings\Jeremy\My Documents\My Pictures\greensoymilk.jpg[/img] it's not quite as green as the beans that made it (it's colr reminds me a little of melted mint ice cream) but it is very clearly green and I think the green will stay, that that isn't just free particles, this was strained as per instructions so it shouldn't have those (actually since the iscructions said to use cheese cloth and I used a paper towel this is probably freer of particles than standard. Oh and please don't ask me how it tastes, I'm not planning to drink it due to 1. the beans fell on the floor so many times as I was hulling them they're likely filthy so the milk is probably teeming with germs. 2 I did this raw (the beans were not cooked so if I drak it as is, it might hurt me and there really isn't enough from the experiment to justfy cooking it and 3. I really don't like even the commercial soy milk as is and plain let alone this down and dirty version that still has much of the beanyness left in it. But I will put it away for the moment (maybe later I coagulate it and see if it makes green tofu) Attachments:
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Post by grunt on Feb 8, 2011 11:30:20 GMT -5
There are soymilk machines out there that make soymilk from soaked beans in 18 minutes. Pour in the water, dump in the beans, and you have cooked soymilk in 18 minutes. The machine I got comes with a strainer to for the finished product. I place a piece of tulle in the strainer, and get it residue free, then use the bean solids in making bread.
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Post by blueadzuki on Feb 8, 2011 12:13:17 GMT -5
There are soymilk machines out there that make soymilk from soaked beans in 18 minutes. Pour in the water, dump in the beans, and you have cooked soymilk in 18 minutes. The machine I got comes with a strainer to for the finished product. I place a piece of tulle in the strainer, and get it residue free, then use the bean solids in making bread. That may be something to think about for upcoming years whne I actually have grown enough beans to make eating some of them feasible. |
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Post by grunt on Feb 8, 2011 12:55:40 GMT -5
With the machine it only takes two ounces to make a liter of soymilk.
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Post by atash on Feb 8, 2011 14:31:37 GMT -5
LOL, well I'll be darned. I did not think the pigments would survive the heat. I'm surprised I have never seen this before.
We do have green soymilk; it is very common....but that means that it has been flavored with pandan. I don't think the color is natural.
Maybe that's why I never see green soymilk: it would get confused with pandan-flavored soymilk.
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Post by blueadzuki on Feb 8, 2011 15:20:33 GMT -5
LOL, well I'll be darned. I did not think the pigments would survive the heat. I'm surprised I have never seen this before. We do have green soymilk; it is very common....but that means that it has been flavored with pandan. I don't think the color is natural. Maybe that's why I never see green soymilk: it would get confused with pandan-flavored soymilk. read a little closer atash, as I said this batch is raw. However I just heated a little and yes, it stays green right up until it dries down to skin. As for why you have never seen it, most black soybeans are used for black bean sauce and I dont know what green when ripes are used for. it just may not be common to use them this way., |
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