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

nukamiso, ontjom, patis, paw tsay, peh-khak, pehtze,
peujeum, peyem, poi, prahoc, pulque, raggi, ragi, ranu, red
pepper sauce, red rice, red sufu, sajur asin, saraimandie,
sekihan, shiro koji, shottsuru, shoyou, sho-yu, shoyu, soja
japonais (shoyu), sonti (a rice beer wine of India), South
African fermented corn, soy, soybean cheese [fermented
tofu], soy sauce, sufu, su fu [both fermented tofu], sweet
fl our paste, taette, tahuli, tahuri [both “Philippine fermented
soybean curd”], takuwan, tamari, tane koji, tao-cho [taotjo],
taokoan [pressed or fi rm tofu, not fermented], tao dji (see
taotjo {sic}), tao-si ([fermented black soybeans]; see
Handbook of Philippine Agriculture. 1939. p. 132-43), taotjung,
tao-yu, taotjo, tapej, tape ketan, tape ketella, tarhana,
tea beer, tea cider, tea fungus, teekwass, teeschwamm, tempe,
tempeh, tempeh bongkrek, tempeh kedelee, thamnidium,
thumba, tibi, tien mien chang [chiang], tojo, tokua, torani,
tosufu, toyo, trassi, tsue fan, tuwak, uri, u-t-iat, wunder pilz,
yen-tsai.
Note 1. This is the earliest document seen (Oct. 2011)
that mentions Actinomucor elegans in connection with sufu
[fermented tofu]. In 1966 Hesseltine describes it as the best
mold for use in making this fermented food.
Note 2. This is the earliest English-language document
seen (Oct. 2011) that uses the terms “fuyu” or “fu-yue” or
“chao” to refer to fermented tofu.
Note 3. This is the earliest document seen (July 2000)
that mentions “mugi miso”–a type of miso made with barley
koji. By the mid- to late-1960s, macrobiotic companies in the
USA were importing barley miso from Japan and labeling it
“Mugi Miso.”
Photos show: (0) Clifford W. Hesseltine (portrait). (1-3)
Rhizopus oligosporus mold, used to make tempeh (3 views).
(4) Skewered cubes of sufu in an incubator, with one skewer
of uninoculated tofu cubes and three rows of tofu inoculated
with Actinomucor elegans showing luxuriant growth of
mold. (5) Cubes of Chinese cheese [fermented tofu] removed
from brine. (6) Dilution plate of tane koji showing different
types of Aspergillus oryzae. Address: NRRL, Peoria, Illinois.
205. Mizunoe, Seiryo. Nihon Koyu Kogyo Company. 1965.
Daizu-ko o genryô to suru chiizu-ruiji shokuhin seizô-hô
[Production of cheese analog using soy fl our]. Japanese
Patent 21,230. Sept. 20. Application fi led 17 Sept. 1964.
[Jap]
206. Forsen, Raili. 1966. Die Langmilch (Pitkäpiimä) [Long
milk; piima]. Meijertieteellinen Aikakauskirja (Finnish J. of
Dairy Science) 26(1):1-76. [150* ref. Ger]
Address: University of Helsinki.
207. Deutsch, Ronald M. 1967. The nuts among the
berries: An exposé of America’s food fads. New York, NY:
Ballantine Books (mass market paperback). 320 p. Foreword
by Frederick Stare, M.D. Index. Feb. 18 cm. Revised in 1977
HISTORY OF SOY YOGURT & CULTURED SOYMILK 104
© Copyright Soyinfo Center 2012
as The new nuts among the berries. Palo Alto, CA: Bull Publ.
Co. 359 p.
• Summary: The rear cover states that “this book tells the
astonishing story of a hundred years of health foods and
faddists. It names the promoters and the products. It cites the
fi ndings of the Food and Drug Administration. It quotes the
warnings of the American Medical Association. It completely
exposes the hokum and ballyhoo of the health food business–
now bilking the public of $2,000 million ever year–and
shows why crackpot food fads are a waste of money at best
and a serious danger to the health of those suffering from real
illnesses.”
Contents: Foreword. Introduction. 1. Of cabbages
and things (a brief history of “health-foodism”). 2. Mr.
Graham bakes a cracker (Sylvester Graham). 3. Little men,
little women, little food (Amos Bronson Alcott, Louisa
May Alcott, and vegetarianism). 4. Father Kneipp and his
watering can. 5. Mother White casts her brood upon the
waters (Ellen G. White and James Caleb Jackson). 6. Snap!
Crackle! Enter Dr. Kellogg! (Dr. John Harvey Kellogg).
7. The battle of Battle Creek (Michigan and Seventh-day
Adventists). 8. From pillar to Postum. 9. Kickapoo and
Kellogg, too. 10. The Jungle, the sausage, and the law
(Upton Sinclair, Harvey W. Wiley, and the formation of the
FDA). 11. Chew, chew, baby (Fletcher, Chittenden). 12.
Life along the alimentary canal (Metchnikoff and yogurt).
13. The bare torso king (Bernarr Macfadden). 14. The bare
torso king rampant (Macfadden). 15. I see America starving.
16. How to keep your cow from drooling (selling nutrition).
17. A plague on both your Hausers (Gayelord Hauser). 18.
How to write about health foods (Lelord Kordel, Cathryn
Elwood). 19. Mrs. Spratt’s millions (fat and dieting). 20. My
mother squeaked (Don Dale Alexander and arthritis). 21. The
poisons in your health food (how the public is being duped
by health food hucksters). 22. How to be an expert. 23. What
the law can do. 24. Taller in the saddle. 25. The unteachables.
26. To market, to market. 27. On learning to be a faddist.
Address: Popular scientifi c and medical reporter.
208. Hang, Y.D.; Jackson, H. 1967. Preparation of
soybean cheese using lactic starter organisms. I. General
characteristics of the fi nished cheese. Food Technology
21(7):95-96. July. [14 ref]
• Summary: 450 grams of Grade No. 1 dry mature soybeans
(obtained from W.G. Thompson & Son, Limited, Blenheim,
Ontario, Canada) were soaked and used to make soymilk.
Coagulation of soymilk was brought about solely through
acid development from Streptococcus thermophilus. No
coagulants were added.
Note: This is the earliest English-language document
seen (March 2007) that uses the term “soybean cheese” to
refer to a Western-style soy cheese. It is also the earliest
English-language document seen (March 2007) with the term
“soybean cheese” in the title.