Soy - the most ancient cultural plant?
Are valid, soy can be considered as the most ancient cultural plant. On the Chinese sources, the culture of soy arose almost in 3000 years B.C. - so, its personal history contains the solid five-millennium! In the most ancient written sources it is mentioned that already in that far time soy was cultivated very widely - and it appeared, by the way, among five sacred plants (where also rice, wheat, millet and barley entered).
Apparently, China is also the soy homeland. At least, in a diet of Chinese soy is used in the form of milk (so-called “soy milk“), sauces, cheese and other products which provide normal intake of proteins in a human body. Bean plants headed by soy do not so absurd idea of vegetarians about full and unconditional refusal of proteins of an animal origin - that is from eating of “dumb animals“.
And to Europe soy was delivered at the end of the eighteenth century - it is possible to tell, quite recently.
So, soy shchetinisty , it cultural - Glycine hispida Maxim. Is among seventy types of this sort (Glycine) extended mainly in tropics of Africa, Asia, America. In the territory of the Far East it is possible at desire to find for one wild-growing relative of our cultural soy - among bushes on slopes of hills (almost on hills of Manchuria!) quietly and peacefully Ussuriysk soy lives (Glycine ussuriensis Rgl. et Maack).
All types of soy are very similar among themselves: the stalk at these one-year, quite often climbers is, as a rule, covered with rigid hairs, on ternate leaves there is more delicate omission. Small flowers (5-8 mm) are collected in pazushny brushes. Accrete lower teeth are characteristic of a kolokolchaty cup almost entirely. Coloring of a nimbus white or violet, sometimes reddish. The fruit - an oblong wide bean with oval or spherical seeds (in number from one to four), a bean is covered with hairs too.
It is possible to speak about biological features of soy long - but here it is more pertinent to pass to more tasty comments.
In seeds of soy are favorably combined two very important for an animal (and human including) a substance organism - protein (27-48%) and fat oil (13-25%). At the same time proteins of soy on the ability to be acquired by a human body and on the nutritious properties are the closest to animal protein, surpassing in this regard not only all other plants, but also all bean!
It would seem, you want some meat or sausage - eat soy. But there is to the forefront strenuously a subject circulating in various mass media about genetically modified products. As it is a separate subject and, naturally, among numerous grades of soy is and “genetically worked“, we will leave it beyond the scope of this sketch. Especially as a household practical advice how quickly to distinguish genetically changed product, apparently, in the nature does not exist yet … we Will pass
to oil of soy . It belongs to the semi-drying oils and it is widely applied in cookery - especially after refinement when gets light-yellow color and loses a specific smell. By the way, oil of soy serves as raw materials for production of margarine.
The nutrition value of oil of soy is higher than others similar also because it contains in rather large number the vitamins A which are important for the person, D, E, and also lecithin.
Versatile use of soy oil comes out far beyond cookery - it was used and partly continues to be used for production of soap, candles, rubber substitutes, for production of linoleum and different varnishes, paints. And in general, seeds of soy give raw materials for production of plastic, kleyushchy substances and synthetic spinning fibers.
It is possible to bake tasty bread of soy flour received after a cake crunching (especially if to add wheat flour). It finds broad application in confectionery production - business at emergence of candies and cookies does not do without it.
Use of soy in animal husbandry - special conversation. For example, after regular feeding to cows of a silo from joint crops of corn with soy yields of milk considerably increase (more than by 10%). And also the percent of content in milk of fat and casein grows.
For a minute we will return to our brotherly China. Total area under crops of soy at them now about twenty million hectares. Severo - the East in this plan is in the lead (including Manchuria), but soy also grows in the central provinces of Shandu, Henan, Hubei.
Grow up soy in Korea, Vietnam, in Japan, even in the USA (it seems, from the States to us genetically modified soy is delivered … Perhaps, it is part of universal experiment?. Who would check?) . By the way, about a half of a world harvest of soy falls to the share of the USA!
There are crops of soy in the Krasnodar and Stavropol Krai, in Primorye and in Moldova, Georgia, into Hugo - the western regions of Ukraine … But it is time for
to pass to recipes.
For preparation of soy “milk“ it is necessary to dissolve a half of a teaspoon of soy flour in half of glass of water - only!. Doctors recommend soy “milk“ sick atherosclerosis, coronary heart disease, at stomach ulcer and a duodenum, diseases of a liver and kidneys, at last, at an allergy for milk usual, cow.
In general, soy dishes are applied much more widely - in medical foods at gout, obesity, stenocardia, myocarditis, microheart attacks … by
soy flour Casserole with potatoes. For its preparation will need 1 kg of potato, 2/3 glasses of soy flour, a half-glass of ground crackers, a third of a glass of grated cheese, a quarter of a glass of wheat flour, 2 eggs, three tablespoons of vegetable oil and four tablespoons of sour cream, salt.
Potatoes, having boiled “in a uniform“ in the added some salt water, to clear and knead, mix with eggs, wheat and soy flour. To lay out all weight on the baking sheet oiled and strewed with crackers. A surface to level, strew with the remained ground crackers, grated cheese, to sprinkle vegetable oil and to bake in an oven.
It is possible to give with sour cream. Bon appetit!