Vitasoy

The Vitasoy story began in 1940 with a grand idea and a little bean (soy). The bean, known as "the cow of China" on occasion, and is the chief source of protein for the Chinese for more than 3000 years. The great idea was the brainchild of founder Dr. K. S. Lo, was to take the so-called 'cow of China' and to market it in the soymilk form in which we are familiar with today. And so Vitasoy was born: a nourishing, high-protein soymilk drink that was sold at an affordable price to the people of Hong Kong at that time. In the beginning, V ...

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Vitasoy, Vitasoy - History, Vitasoy - Major events of Vitasoy, Vitasoy - Company’s vision, Vitasoy - Company’s mission, Vitasoy - Products and Services, Vitasoy - Local products, Vitasoy - Overseas products, Vitasoy - Services, Vitasoy - Production lines and Markets, Vitasoy - Production lines, Vitasoy - Targeted markets, Vitasoy - Benefits of soymilk drink, Vitasoy - Vitasoy's Green policies, Vitasoy - Recycling drinking bottles, Vitasoy - No GM products, Vitasoy - Advertisements, Vitasoy - Catchphrases and Jingles, Vitasoy - TV ad shots, Vitasoy - Scandals, Vitasoy - Hong Kong, Vitasoy - Shanghai, Vitasoy - Miscellaneous, Vitasoy - Slang, Vitasoy - How to drink Vitasoy soybean milk, Vitasoy - How to dispose Vitasoy soybean milk, Vitasoy - External link, Vitasoy - Official websites, Vitasoy - News relating to scandals, Vitasoy - Partner Link

Read more here: » Vitasoy: Encyclopedia II - Vitasoy - History

Tofu, sometimes also called bean curd or doufu (nearly always in the context of Chinese recipes), is a food made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes. Tofu - Production. Tofu is made by coagulating soy milk and pressing the resulting curds. Although ...

Including:

• Tofu - Production
• Tofu - Varieties
• Tofu - Fresh tofu
• Tofu - Processed tofu
• Tofu - Byproducts of tofu production
• Tofu - Tofu made from other legumes
• Tofu - Preparation
• Tofu - Western methods
• Tofu - Eastern methods
• Tofu - History
• Tofu - Three theories of origin
• Tofu - Established history of tofu
• Tofu - Nutritional information
• Tofu - Sales and distribution
• Tofu - Etymology
• Tofu - Miscellaneous
• Tofu - Notes

Read more here: » Tofu: Encyclopedia - Tofu

Vita or VITA can refer to any of a number of things: Vita (Latin for "life") can also refer to a brief biography, often that of a saint (i.e. a hagiography). One can expect a vita to unfold its story gradually according to a set pattern. Often the term vita means a curriculum vitae. Through ignorance of Latin it is in recent decades incorrectly called a "vitae" or a "curriculum vita". Vita is the Modern Greek name for the letter beta. VI

Read more here: » Vita: Encyclopedia - Vita

Hong Kong-style milk tea originates from British colonial rule over Hong Kong. The British practice of afternoon tea became popularized in Hong Kong, as did the practice of sweetening the tea. In traditional Chinese beverages, milk is rarely if ever consumed with tea, and tea is typically unsweetened. Hong Kong-style milk tea is made of a mix of several types of black tea (the proportion of which is usually a "commercial secret" for those famous milk tea sellers), evaporated milk, and sugar, the last of which is added by the customers ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - History

Hong Kong-style milk tea originates from British colonial rule over Hong Kong. The British practice of afternoon tea became popularized in Hong Kong, as did the practice of sweetening the tea. In traditional Chinese beverages, milk is rarely if ever consumed with tea, and tea is typically unsweetened. Hong Kong-style milk tea is made of a mix of several types of black tea (the proportion of which is usually a "commercial secret" for those famous milk tea sellers), evaporated milk, and sugar, the last of which is added by the customers ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha Chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - History

Soy milk is nutritionally close to cow's milk, though most soy milk commercially available today contains artificially added vitamins such as Vitamin B12 not naturally present. It naturally has about the same amount of protein as cow milk. Natural soy milk contains little digestable calcium as it is bound to the bean's pulp, which is insoluble in a human. To counter this, many manufacturers artificially enrich their products with calcium carbonate which can dissolve in the acid of the stomach. Notably it has little saturated fat, wh ...

See also:

Soy milk, Soy milk - Prevalence, Soy milk - Health, Soy milk - Preparation, Soy milk - Cooking, Soy milk - Ecological impact, Soy milk - Manufacturers

Read more here: » Soy milk: Encyclopedia II - Soy milk - Health

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1.The resulting slurry or puree' is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and ...

See also:

Soy milk, Soy milk - Prevalence, Soy milk - Health, Soy milk - Preparation, Soy milk - Cooking, Soy milk - Ecological impact, Soy milk - Manufacturers

Read more here: » Soy milk: Encyclopedia II - Soy milk - Preparation

There is a wide variety of tofu available in the both western and eastern markets. Despite the daunting variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines. Tofu - Fresh tofu. Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three ...

See also:

Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes

Read more here: » Tofu: Encyclopedia II - Tofu - Varieties

Tofu has very little flavour or smell on its own. As such, tofu can be prepared either in savory or sweet dishes, acting as a canvas for presenting the flavors of the other ingredients used. Tofu - Western methods. Generally, the firmer styles of tofu is used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer style can be used for ...

See also:

Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes

Read more here: » Tofu: Encyclopedia II - Tofu - Preparation

Using soybeans to make milk instead of raising cows is said to have ecological advantages, as the amount of soy that could be grown using the same amount of land would feed more people than if used to raise cows. Because the soybean plant is a legume, it also replenishes the nitrogen content of the soil in which it is grown. This however is not valid in many parts of the developing world where feed for cows and buffaloes is not cultivated separately but is often the by product of rice or other vegetable cultivation intended primarily for hum ...

See also:

Soy milk, Soy milk - Prevalence, Soy milk - Health, Soy milk - Preparation, Soy milk - Cooking, Soy milk - Ecological impact, Soy milk - Manufacturers

Read more here: » Soy milk: Encyclopedia II - Soy milk - Ecological impact

Milk tea is part of the daily life of many Hong Kongers. Unlike the situation in Britain where tea drinking was historically associated with the upper class, milk tea in Hong Kong is popular among the masses. Milk tea is typically served as part of afternoon tea, but is served at breakfast or dinner as well. The beverage enjoys nearly the same ubiquitous status that coffee holds in western countries. While not offered by more traditional Cantonese resturants or dim sum teahouses, milk tea is standard fare in Hong_Kong-style western re ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha Chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Culture

Most people would say that the first criteria of a good cup of milk tea is its "smoothness". To be more precise, a satisfying cup of milk tea is expected to be creamy and, to use the jargon of wine-tasting, full-bodied. One of the indicators of a nice cup of milk tea (also of bubble tea) is the appearance of "掛杯" (Cantonese pronunciation: gwa būi ?, gwa3 bui1 ?; lit. hanging cup): if the concentration of butterfat in the evaporated milk used is high enough, some white substance can be seen "hanging" o ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Criteria

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or puree' is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and ...

See also:

Soy milk, Soy milk - Prevalence, Soy milk - Health, Soy milk - Preparation, Soy milk - Cooking, Soy milk - Ecological impact, Soy milk - Manufacturers

Read more here: » Soy milk: Encyclopedia II - Soy milk - Preparation

Soy milk is found in many vegan and vegetarian food products and can be used as a replacement for cow's milk in most recipes. Such substitution has a low impact on foods like pancakes, but there is a noticeable difference when making foods such as macaroni and cheese or quiche. "Sweet" and "salty" soy milk are both traditional Chinese breakfast foods, usually accompanied by breads like mantou (steamed rolls), youtiao (fried crullers), and shaobing (sesame flatbread). The soy milk is typically sweetened by adding cane sugar or, sometim ...

See also:

Soy milk, Soy milk - Prevalence, Soy milk - Health, Soy milk - Preparation, Soy milk - Cooking, Soy milk - Ecological impact, Soy milk - Manufacturers

Read more here: » Soy milk: Encyclopedia II - Soy milk - Cooking

Today the cold milk tea is usually prepared with ice cubes. However, in the old days, when machines for producing ice cubes were not popular, the cold milk tea was made by filling the hot milk tea into a glass bottle and then cooling it in a refrigerator. Sometimes the milk tea were filled in Vitasoy or Coca-Cola bottles, and were sold by bottle. Today this type of "bottle milk tea" is rare in Hong Kong. In the case of milk tea with ice cubes, the melting ice will dilute the content, thus affecting the taste of the drink; therefore, m ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Cold milk tea

Milk tea is part of the daily life of many Hong Kongers. Unlike the situation in Britain where tea drinking was historically associated with the upper class, milk tea in Hong Kong is popular among the masses. Milk tea is typically served as part of afternoon tea, but is served at breakfast or dinner as well. The beverage enjoys nearly the same ubiquitous status that coffee holds in western countries. While not offered by more traditional Cantonese restaurants or dim sum teahouses, milk tea is standard fare in Hong Kong-style western r ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Culture

Most people would say that the first criteria of a good cup of milk tea is its "smoothness". To be more precise, a satisfying cup of milk tea is expected to be creamy and, to use the jargon of wine-tasting, full-bodied. One of the indicators of a nice cup of milk tea (also of bubble tea) is the appearance of "掛杯" (Cantonese pronunciation: gwa3 bui1 ?, lit. hanging cup): if the concentration of butterfat in the evaporated milk used is high enough, some white substance can be seen "hanging" on the internal surface of the cup, after a portion of the drink has been drunk. A sufficient concentratio ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha Chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Criteria

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin with their own soy milk, which is produced by soaking, grinding, boiling, and straining dried (or, more rarely, fresh) soybeans. Coagulation of the protein-oil phase in the boiled soy milk is the most important step in the production of tofu. Two types of coagulants are used commercially and a third type of coagulant has potential for pro ...

See also:

Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes

Read more here: » Tofu: Encyclopedia II - Tofu - Production

In the West, tofu can be obtained in Asian markets, farmers' markets, and health food stores. Depending on its local popularity, many grocery stores also stock tofu. The largest provider of tofu products in the United States is Hong Kong-based Vitasoy, which also manufactures the brands Nasoya and Azumaya. Another major brand is Mori-Nu (Morinaga Nutritional Foods), a subsidiary of Morinaga Milk Company of Japan, which pioneered the s ...

See also:

Tofu, Tofu - Production, Tofu - Varieties, Tofu - Fresh tofu, Tofu - Processed tofu, Tofu - Byproducts of tofu production, Tofu - Tofu made from other legumes, Tofu - Preparation, Tofu - Western methods, Tofu - Eastern methods, Tofu - History, Tofu - Three theories of origin, Tofu - Established history of tofu, Tofu - Nutritional information, Tofu - Sales and distribution, Tofu - Etymology, Tofu - Miscellaneous, Tofu - Notes

Read more here: » Tofu: Encyclopedia II - Tofu - Sales and distribution

Today the cold milk tea is usually prepared with ice cubes. However, in the old days, when machines for producing ice cubes were not popular, the cold milk tea was made by filling the hot milk tea into a glass bottle and then cooling it in a refrigerator. Sometimes the milk tea were filled in Vitasoy or Coca-Cola bottles, and were sold by bottle. Today this type of "bottle milk tea" is rare in Hong Kong. In the case of milk tea with ice cubes, the melting ice will dilute the content, thus affecting the taste of the drink; therefore, m ...

See also:

Hong Kong-style milk tea, Hong Kong-style milk tea - History, Hong Kong-style milk tea - Culture, Hong Kong-style milk tea - Cold milk tea, Hong Kong-style milk tea - Criteria, Hong Kong-style milk tea - Cha Chow

Read more here: » Hong Kong-style milk tea: Encyclopedia II - Hong Kong-style milk tea - Cold milk tea