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

(vi) Hongrufu: Pickle in red sake lees.
(vii) Jiujia rufu: Pickle in white sake / daku-shu, like
unrefi ned sake (doburoku).
(viii) Xiangrufu (fragrant rufu): Pickle in jiang with
olive leaves, fragrant mushrooms, etc.
Dr. Masahiro Nakano was born in 1907. Address:
National Food Research Inst., Tokyo.
212. Peppler, Henry J. ed. 1967. Microbial technology. New
York, NY: Reinhold Publishing Corp. x + 454 p. Illust. 24
cm. Revised ed. 1979. 2 vols. [17 soy ref]
• Summary: Chapter 3, “Lactobacillus acidophilus cultures
(by Arnold B. Storrs and Robert M. Stern, of Great Lakes
Biochemical Co., Milwaukee, Wisconsin) notes that
Lactobacillus acidophilus is known to retain its viability
through the digestive tract and thus affords a means of
implantation in the lower intestine. A brief review of the
literature shows that it has been reported to bring benefi cial
results in about 70-80% of the gastrointestinal conditions
that involve intestinal fl ora. It is essentially a normal remedy,
which at best can do much good, and at worst can do no
harm.
By contrast, L. bulgaricus, one of the principal
microorganisms used in making yogurt, is usually not able to
survive in the digestive tract.
“Sufu, or Chinese cheese, is fermented from tofu, or
soy curd” (p. 94). A description of “Sufu (Chinese cheese)
production” appears on pages 99-100. Address: Universal
Foods Corp., Milwaukee, Wisconsin.
213. Matsuoka, Hiroatsu; Sasago, Kenji; Sekiguchi,
Masakatsu. 1968. Daizunyû o riyô shita chiizu yô shokuhin
no seizô ni kansuru kenkyû [Manufacturing of a cheese-like
product from soybean milk. I.]. Nippon Shokuhin Kogyo
Gakkaishi (J. of Food Science and Technology) 15(3):103-
08. [9 ref. Jap]
• Summary: Conditions for manufacturing cheese-like
products from soybeans were investigated. Among three
bacteria examined, Streptococcus thermophilus produced
remarkably greater amounts of acids in soymilk than S. lactis
and Lactobacillus bulgaricus. In conditions of 70-98ºC for
5 minutes, higher temperatures resulted in a higher level
of solid content in fi nal product. Difference in initial pH of
soymilk only slightly affected the quality of the product.
Based on these and other results, the following procedure
was used for manufacturing: Soymilk containing 11%
solid was heated at 98ºC for 5 minutes, cooled to 50ºC, the
temperature at which S. thermophilus was inoculated, and
calcium chloride (0.4%) was added for coagulating. The curd
was kept for 10 minutes at 50ºC, cut, hooped, and pressed
overnight. In addition, mold starter (Penicillium caseicolum)
and sodium chloride were spread over the surface. During
ripening of the curd at 15ºC and 85% RH for three weeks,
water-soluble nitrogen increased to 50% of the total nitrogen.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 106
© Copyright Soyinfo Center 2012
The product contained 70% moisture, and signifi cant
darkening developed with the process of ripening. Address:
1. Laboratory of Food Chemistry, Tachikawa College of
Tokyo; 2-3. Dep. of Home Economics, Kawamura College,
Toshima-ku, Tokyo.
214. Hurd, Frank J.; Hurd, Rosalie. 1968. A good cook–Ten
talents. Chisholm, Minnesota: Published by the authors.
Printed by The College Press, Collegedale, Tennessee 37315.
354 p. Illust. Color plates. No index. 22 x 15 cm. Spiral
bound. [1 ref]
• Summary: A very important, pioneering, indeed classic
American vegan cookbook, which uses no animal products
(except in one chapter at the end titled “Recipes Using Milk
and Eggs,” “for those who are in the transitional period.
However, we encourage all those who still cling to milk
and eggs to become acquainted with the facts concerning
their use, and become weaned through this process”). Some
recipes also use honey.
Contains more than 750 unique recipes (plus color
photos), including many innovative soy recipes, including
the fi rst recipe for shakes made with soymilk ice cream.
In the Glossary (p. 11-17) are entries for lecithin (p.
13; “A food extracted from the soybean”), soybeans (p. 15-
16), and tofu (p. 16), as well as agar-agar, almonds, carob,
cashew nut, coconut, dulse, fl axseed, malted nuts (made
from peanuts and cashew nuts with dry malt added), nuts,
oils, peanut, sea kelp or dulse, sesame seed, and sesame
tahini. A color photo (p. 55) shows soy sprouts. Soy-related
recipes include: Homemade soy coffee (p. 66). Soybeans
milks (p. 69; No. 1 costs $0.06/quart homemade. “Soybean
pulp [okara] which remains can be made into various dishes.
Try Soy Not-Meat,” p. 202; No. 2 uses 1 cup plain soya
starter). Banana milk shake (with chilled soy milk, p. 70).
Banana carob milk shake #1 or #2 (with soy milk, p. 72).
Molasses milk shake (with soy milk, p. 72). Soy-fi g milk (p.
72). Milkless milk shakes (with non-dairy ice cream incl.
soy milk powder, p. 72-73). Soy yogurt, cultured (p. 73-74; 3
recipes–made from whole soybeans, liquid Soyagen, or soy
starter). Soya bread or rolls (p. 80). Vanilla ice cream (with
soy milk powder optional, p. 125). Pineapple ice cream (with
soy milk powder, p. 127). Banana soya ice cream (with rich
soy milk, p. 128). Sesame soy cookies (p. 131, with 1½ cups
raw sesame seeds). 7 grain granola (with 1 cup soy fl our,
p. 156). Easy granola (with soy fl our, p. 157). Soy-millet
patties or loaf (p. 182). Vegetable-nut loaf (with soy milk, p.
186). Green soy beans (p. 187; dry, green-seeded soybeans).
Buckwheat, soy or whole wheat spaghetti (p. 192). Soybean
curd #1 (homemade tofu using whole soybeans, curded
with Epsom salt, p. 195). Soybean curd #2 (from soy fl our,
curded with lemon juice, p. 196). The tofu-making process is
shown in six black-and-white photos. Ways to serve tofu (p.
196). “Scrambled eggs” (made with tofu, egg-free, p. 196).
Tofu loaf (p. 198). Chinese nut loaf (with soymilk, p. 198).