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Right now protein deficit in the diet of a modern person is estimated, on the average, at 30-35%. Underprivileged people, teenagers and children belong to the category, which is hit the hardest by protein deprivation. According to some expert conclusions, proteins deficit in Ukraine reaches up to 40%.

One of the effective ways to compensate the proteins deficit is an active introduction of protein-rich products manufactured from leguminous plants, namely, soy, peas, kidney beans in the diet of a modern person.

Legumes, especially soy beans, contain:

  • up to 20% of high-quality fats (over 60% of these fats consists of polyunsaturated fatty acids);
  • up to 40% of proteins are represented by a wide range of amino acids (including 8 essential amino acids);
  • up to 35% of carbohydrates, including high content of poly- and monosaccharides, and fiber essential for digestion system;
  • a complex of mineral compounds and vitamins, first of all B and D vitamin groups.

Introduction of soy products in the diet of a modern person actually allows to fully compensate the amino acids and fats deficit mentioned earlier, which in combination with their low cost makes them especially attractive for Ukrainian citizens.

Introduction of soy products in schools and army rations is especially important, as well as in the penitentiary facilities. Protein-starved convicts suffer from mass diseases, such as pulmonary tuberculosis.

In addition to unique nutritive qualities of soy beans, they also have a number of therapeutic qualities, according to many scientists at home and abroad:

  • antineoplastic qualities: incorporation of soy beans products in a person’s diet decreases the risk of cancer and prevents malignant cells spreading;
  • reduction of cholesterol content in the body: the soy beans proteins reduce the cholesterol level;
  • prevention of heart diseases: the soy beans proteins reduce the risk of atherosclerosis;
  • osteoporosis: microelements contained in soy reduce calcium drain from bones;
  • diabetes: making soy proteins part of one’s diet boosts insulin effectiveness and reduces blood sugar level.

These considerations brought soy products to an honored position in the therapeutic and dietary nutrition.

In 1930 the volume of soy production in the USSR exceeded the soy production in the USA almost by a half.Right now the situation is the opposite - the Unites States produce and consume scores of times more soy products than all countries, which used to be part of the Warsaw treaty.Having realized the need, the Slavic nations actively expand the sown areas (e.g. in Ukraine the total area of soy fields doubles every year). However, the consumption of soy and soy products grows very slowly.There are several reasons for such a “cold” attitude towards soy beans:

  • Today the market is filled primarily with textured soy products with long shelf life:chops, "soy meat", etc. The nutritive value of these products with thermo-oxidized fats, decomposed vitamins, etc. is rather doubtful, especially considering the fact that imported products are often brought in on the verge of storage term expiration.
  • The second reason is that due to imperfections of processing technologies applied by the domestic manufacturers, the harmful ingredients contained in soy (trypsin inhibitor and urease) causing digestion depression and discomfort, are not destroyed to the safe level.
  • The third reason is the fact that meat and milk manufacturers launched an active anti-soy campaign, because they see in soy a threat to their position in the food market. They use far-fetched arguments about consequences of genetic engineering, a higher risk of tumors, etc.Ironically, the meat products manufacturers actively use soy, for example, as a sausage ingredient. The consumers, who pay for meat sausage, in reality get a soy sausage, with soy flour content up to 50-70%, instead of 15-18% content claimed in the recipe.

Soy processing methods can be divided into two groups. The first one covers the production of “dry” products, such as flour, grits, soy cake, etc. Alongside with the advantages of this method, including long shelf life, come its disadvantages: high cost (roughly, U$ 0.67 to 1.26 per 1lb). In addition to significant losses of vitamins content, thermal proteins decomposition and oxidization of unsaturated acids, as well as the high cost makes such methods and end products not very appealing for Ukrainians.

The second group of soy products is manufactured utilizing the “wet” technology; the Canadian or the Chinese technologies are most often applied here. The “soy cow” equipment is intended for soy milk production. Such technology has a number of drawbacks, the most important being a high energy consumption (~1.14 kW•h per 1 lb of soy beans). Besides, the soy processing losses amount to 20% of the initial soy beans weight. The losses in the form of liquid waste lead to environment pollution.

The suggested TEKMASH® equipment and technology allows carrying out a full wasteless processing of soy beans, peas, wheat.

Moreover, the end products comprising pates, pastes, and creamy products keep the entire complex of amino acids, fats and vitamins contained in soy beans before processing.

That is why the utmost importance of inexpensive soy processing methods allowing to keep unique therapeutic properties of soy beans is evident.

In our opinion the time has come to shift emphasis from commonplace calories and chemical composition information about product to the information on the degree of its wholesomeness judged from the standpoint of its complex influence on human body.

Sounds strange, but the concept of wholesome products clearly accepted by everyone in theory, unfortunately still keeps floating in the thin air, popping up in people’s minds only after another emergency occurs.

Thus, on November 14, 2003 ITAR-TASS informed that Mr. Gennadiy Onyshchenko, the Chief State Sanitary Doctor of the Russian Federation, suspended the sales of Humana, Remedia, Baby Sitter babies’ milk mixes, and some other brands produced in Germany and Israel on 11.14.03. The ban was caused by mass food poisonings registered abroad (even with fatal outcomes). Babies were fed with baby mixes of the specified manufacturers. According to the information of the Ministry of Health Care in Israel, these products did not contain enough vitamins of group B, especially B1 vitamin so richly contained in soy and essential for digestion in a child organism.

Not claiming a 100% scientifically rooted argumentation, we make a hypothesis based on the principle that “nature has no surplus” assuming that soy beans consist of a well balanced composition of proteins, fats, carbohydrates, microelements and vitamins, which harmonically fit into one integral complex, which is essential and sufficient for its full assimilation by living organisms. It is clear that even a partial loss of these components in the processing will lead to a consequent loss of its therapeutic properties and creation of yet another artificial, “dead” product badly assimilated by an organism.

When viewing a soy bean as the Lord’s creation, unique and harmonic by its composition and therapeutic impact on a living organism, a rough interference of men in the Creator's masterpiece (which happens now during the processing) becomes inadmissible…

Hence the understanding that the approach when soy is viewed strictly as a source of a cheap vegetable oil and protein is wrong.

It is probably time to print on labels not just the amount of vitamins and microelements contained in a product, but also the amount of missing elements essential for full assimilation of this product. Perhaps, it should even be made a legal requirement for food products manufacturers.

Logically, when this information becomes available to a consumer, he should look for missing ingredients in other food products on his own (!).

Since such an approach is unlikely to take place, the issue of creating a mild processing technology, which will allow to keep the original properties of a soy bean is of special importance.

From this perspective, taking into consideration a huge importance of such mild technology for people’s health, we can bring about not just a commercial aspect, but also a social aspect of the discussed topic.

Further you will see a brief description of the hydrodynamic processing technology, which enables the production of a wholesome product range keeping the most of the unique soy bean properties. The issue of the place and quality of the suggested technology will also be briefly discussed.

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* The purpose of this website is not a detailed review of numerous advantages of soy products.

Did you know…

that you are unlikely to find an agricultural crop, which processing cost would be as high as the one for soy beans: the cost of an end-product is 1.5 to 10 times higher than the cost of raw soy beans!

The nature made a wonderful gift to us – soy beans, a balanced, unique source of vitamins enabling us to make the most out of their valuable components.
It sounds preposterous, but people first extract only proteins from soy beans dumping everything else, and then add artificial vitamins and minerals for better assimilation of these proteins!

SIPE TEKMASH INSTITUTE - 177/2 Perekopskaya, office 77, 73036
Tel./fax: +380 (552) 31-29-49
Tel./fax: +380 (552) 35-14-19