history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

Director, Northern Utilization Research and Development
Div. (also known as the Northern Regional Research Lab.),
Agricultural Research Service, USDA, Peoria, Illinois.
199. Ariyama, H. 1963. Process for the manufacture of a
synthetic yoghurt from soybean. U.S. Patent 3,096,177. July
2. 2 p. Application fi led 31 Aug. 1960. [5 ref]
• Summary: This synthetic yoghurt [soy yogurt], cultured
with Lactobacillus bulgaricus, is 3 times higher in protein
content (9.8% vs. 3.4%), much lower in fat (0.4% vs. 1.1%),
6 times higher in minerals content, and 4 times higher in
lecithin than ordinary yoghurt made from cow’s milk. The
incubation takes place at 37-43ºC for 4-6 hours. Address:
Higashi Ariyama, 301 Nippon Jutakukodan, Apt.-House 5th
Bldg., No. 75-1, Biwakubi-cho, Sendai-shi, Japan.
200. Jones, Dorothea Van Gundy. 1964. The soybean
cookbook: Adventures in zestful eating. New York, NY:
Gramercy Publishing Co., a divison of Crown Publishers Inc.
Paperback published by Arco Publishing Co. Inc. xii + 240 p.
Foreword by Ruth Stout. Index. 21 cm.
• Summary: This lacto-ovo-vegetarian cookbook is identical
to the 1963 edition published by Devin-Adair except: (1)
Mildred Lager, who died in Aug. 1960, is no longer listed
as the author. Note: Mildred’s husband, Ed Jones, married
Dorothea Van Gundy, the present author. (2) The dust jacket
is white, yellow, green and black on a blue background.
A face, made of yellow and green soybeans, is wearing a
chef’s hat. (3) The publisher of the hardcover edition is
now Gramercy rather than Devin-Adair. The copyright
date (written in hard-to-read Roman numerals) is 1963, the
same as the Devin-Adair edition. The date of publication is
not given, but it must have been after 1963. We have taken
the liberty of giving it as 1964. (4) The title of the second
preface has been changed to “Preface to the revised edition”
from “Preface to the 1963 edition.” Both were written
by Dorothea Van Gundy Jones of Arlington, California.
Address: Arlington, California.
201. Jones, Mary Lou. 1964. Better soybean recipes.
Anacortes, Washington: Outdoor Pictures. 58 p. Index. 22
cm.
• Summary: This small book is primarily about soy milk–
how to make and use it. Contents: Introduction. 1. Working
tools. 2. How to make a portable stove with a portable oven
and kerosene oil lamp. 3. Ingredients for recipes: Soybeans,
lecithin, oil, calcium phytate, slippery elm, fl ax seed, herbs.
4. Preparation of soybeans.
5. Recipes (p. 21): Thickening (with slippery elm or
lecithin), oil-lecithin mix, soy milk recipes (soybean liquid
{“Refrigerate pulp to make Soy Cheese [p. 26], Cultured
Cheese, or Soy Crackers [p. 31],” p. 23}, soy milk–basic,
soy milk concentrate [the favorite, with salt, honey, and
oil-lecithin mix], low fat soy milk concentrate, chocolate-
HISTORY OF SOY YOGURT & CULTURED SOYMILK 102
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like milk [carob], chocolate-like syrup [carob], soy
cream, whipped cream [to ½ cup soy cream slowly add 2
tablespoons oil-lecithin mix in a blender], ice cream, custard
pudding, basic soy cheese [not tofu, based on okara]),
dressings and spreads (royal mayonnaise, salad dressing
supreme [based on tofu], cheesy spread or dressing [based
on tofu], soy butter or health margarine, royal soy margarine,
butter spread [made with “soybean pulp” = okara], oil free
butter spread [made with ½ cup soy milk, ¼ cup lecithin,
a little salt, and one recipe of Soybean Pulp {okara; see p.
24}]).
Cereals (p. 30) (fl ax cereals [2 types], soy crackers [with
soybean pulp], soybean and corn meal muffi ns [with whole
soybeans], sprouted grain granola [breakfast cereal]). Soy
bread recipes (eight-grain sprouted soy bread, whole wheat
soy bread, bread recipes without soybeans, basic variable
whole wheat bread, enriched whole wheat bread, bran whole
wheat bread, carob bread, peanut bread, eight-grain sprouted
bread), waffl es (soy waffl es, eight-grain soy waffl es, pigeon
feed waffl es).
Entrees (p. 41) (gluten supreme [meat substitute], malt
fl avored ice cream, mayonnaise, salad dressing, concentrated
dressing base, gravy, soybean souffl e), dextrinizing (heating
starchy foods to turn the starch into more easily digested
sugar), suggestions for using prepared soybeans without
using a liquifi er [pickle cooked soybeans in concentrated
dressing base], yogurt (soy-based medium for culture, yogurt
made from soy milk), watermelon and cantaloupe seed, fresh
kelp relish.
6. Sprouting seeds (including soybeans): Four methods,
how to serve sprouts (incl. Sukiyaki). Some variations in
making soy milk.
Page 22 is a directory of the names and addresses
of major health food distributors in the USA: California:
Kahan and Lessin Co. (Los Angeles, or San Francisco).
Colorado: Health Food Sales Co. (Denver). Illinois: Health
Food Jobbers, Inc. (Chicago). Massachusetts: Foods Inc.
(Cambridge). Michigan: Health Food Distributors (Detroit).
New York: Sherman Foods, Inc. or Balanced Foods, Inc.
(New York City). Oklahoma: Akin Distributors (Tulsa).
Oregon: Nu Vita Foods (Portland). Tennessee: Collegedale
Distributors (Collegedale). Washington state: Kahan &
Lessin Co. or Vital Foods Distributors (Seattle).
This book contains considerable information about
gluten and the use of the gluten rinse water (as in breads or
soups). Pages 41-42 contain a unique recipe for making 2
pounds of gluten at home from whole wheat fl our. The gluten
is then baked with a seasoning mix and the rinse water for 10
hours at 108ºF to make Gluten Supreme.
Concerning dextrinizing: “This process is acclaimed
by many health authorities to be a more healthful way of
eating some starchy foods. Many people who have digestive
problems with starchy foods can eat them prepared by the
dextrinizing process. This process is said to turn the starch