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

into a more easily digested sugar.” Breads, cereals, or fl our
can be dextrinized by baking at 225ºF until lightly browned.
Note: This is the earliest English-language document
seen (Nov. 2005) that uses the word “soybean pulp” to refer
to okara. Address: Box 1326, Escondido, California.
202. Schwarz, Richard William. 1964. John Harvey Kellogg:
American Health Reformer. PhD thesis in modern history,
University of Michigan. vi + 504 p. 23 cm. [234 + 1,308
footnotes]
• Summary: This is one of the fi nest examples of recent
Adventist scholarship. John Harvey Kellogg was born on
26 Feb. 1852 in rural Tyrone Township, Livingston County,
Michigan. His parents were John Preston Kellogg and
Ann Stanley, his second wife. His birth was spaced almost
midway between those of his seven half- and eight full
brothers and sisters. Contents: Preface. 1. The making of
a health reformer. 2. “What manner of man.” 3. Biologic
Living: The Kellogg “Gospel of Health.” 4. Kellogg and the
Battle Creek Sanitarium. 5. Lecturer, author, publisher. 6.
Surgeon and inventor. 7. His brother’s keeper. 8. Kellogg’s
break with the Adventist church. 9. Food manufacturer
and eugenist. 10. Concluding years. Bibliography: Primary
sources (Manuscript collections, books by John Harvey
Kellogg, articles by John Harvey Kellogg, newspapers and
periodicals, offi cial reports and records, interviews, other
primary sources, secondary sources).
Concerning the invention of peanut butter: (p. 283-
84): “Another important item in the modern American diet
fi rst introduced by Dr. Kellogg was peanut butter. Shortly
after 1890, John Harvey had a quantity of roasted peanuts
ground up into a paste for use by patients who had diffi culty
in masticating nuts well enough to digest them properly.
Later the doctor decided that roasting caused the fat content
of the nuts to begin to decompose and that this irritated the
digestive organs. From that time forward Sanitarium peanut
butter was made from nuts which had been steam-cooked
rather than roasted. Kellogg devised a variety of other nut
butters which he claimed were ‘sweeter, more palatable, and
more digestible’ than regular butter. He directed that these
nut butters be used as shortening in the preparation of all
baked goods produced at the Sanitarium. John Harvey made
no attempt to control through patents the production of either
peanut butter or any of his other nut butters. He announced
that he believed that these were products that ‘the world
ought to have; let everybody that wants it have it, and make
the best use of it.’” Address: Univ. of Michigan.
203. Morinaga Milk Products Company. 1965. [Deodorizing
soybean milk]. Japanese Patent 3462. Feb. 23. 2 p. Englishlanguage
summary in Soybean Digest, Feb. 1966, p. 53.
[Jap]*
• Summary: “In a method for thoroughly deodorizing
soybean milk, the raw aqueous soybean extract is inoculated
HISTORY OF SOY YOGURT & CULTURED SOYMILK 103
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with one or more of the following species of bacteria:
Leuconostoc diacetylactease; Leuconostoc dextranicum; and
Leuconostoc citrovorum. The inoculated milk is fermented at
20º-25ºC for a period of from 12 to 30 hours at a pH of about
6.5.”
Note: This is the earliest document seen (July 2011)
concerning Morinaga and soy.
204. Hesseltine, C.W. 1965. A millennium of fungi, food,
and fermentation. Mycologia 57(2):149-97. March/April. [38
ref]
• Summary: A landmark, widely cited work on indigenous
fermented foods. Interestingly, it makes no mention of
amazake, or kanjang (Korean soy sauce). Contents: Tempeh.
Ragi. Sufu (describes process, mentions pehtzes and the
mold Actinomucor elegans NRRL 3104).
Color photos (sent by Dr. Clifford Hesseltine) show:
(1) Luxuriant growth of Actinomucor elegans mold on some
skewered cubes of tofu in an incubator; on the top row are
uninoculated cubes. (2) Cubes of sufu in their fi nal form after
removal from brine.
Thamnidium (meat tenderizer and fl avor enhancer from
the mold Thamnidium elegans). Miso. Shoyu (incl. tamari.
“In China, shoyu is more of the tamari type, that is, more
soybeans are used and less wheat,...”). Tea fungus. Ang-kak
(red fermented rice [red rice koji], p. 179-81). Advantages of
fermenting foods. The future of food fermentations.
The glossary gives brief descriptions of aga-koji,
akakoji, amylo process, anchu, angkak, angkhak, ang-quac,
anka, ankak, arack, arak, arrack, atsumandie, awamori,
bagoong, bakhar, beni-koji, benikoji, braga, brem, busa,
chao, ch’au yau (Chinese name for shoyu), chee-fan (a type
of Chinese cheese or sufu), chiang (Chinese equivalent
of miso), chicha, Chinese cheese (sufu), Chinese red rice
(ang-kak), chiu-chu (Chinese yeast), chiu-niang (Chinese
term for koji), chou [ch’ü] (Chinese equivalent of koji),
dahi, dawadawa (made from African locust bean–Parkia
fi licoidea; soy is not mentioned), dhokla, dosai, fermentation
of citron, fermented fi sh, fermentation of maize, fermented
minchin (wheat gluten), fermented soybeans (“a Chinese
food prepared from small black soybeans.” See A.K. Smith
1961 [fermented black soybeans]), fi sh paste, fi sh sauce, fi sh
soy, fu-yu, fu-yue, fuyu (see sufu [fermented tofu] for all
3), ginger beer plant, grib, hamanatto, hon-fan [fermented
tofu], hongo, hung-chu, idli, injera, jamin-bang, java yeast,
jotkal, kaffi r beer, kanji, katsuobushi, katyk, kefi r, ketjap,
kimchi, kishk, kisselo mleko, koji, kombucha (tea fungus
fermentation), kome-miso, kuban, kumiss, kumys, kushik,
kushuk, kvass, kwass, kyoku-shi, lao-chao, leben, lebeny,
levain of khasia, levain of sikkin, lontjom (ontjom), magou,
mahewu, maize fermentation of the maoris, mazun, medusen
tee, meen, meitauza, meju (fermented soybeans of Korea),
mén, mien (Chinese yeast), mirin, mish, miso, moromi,
mugi miso, murcha, nappi, nata, natto, ngapi, nuoc-mam,