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

Cheese and English Cheddar. The reason for marketing these
cheese “spreads” (rather than normal “hard” cheese) is to
gradually introduce cheese to the Chinese population. Cheese
in the past has been alien to the Chinese diet. The spreads,
eaten with bread, rice or noodles, however, have been well
received by a test market.” A photo shows jars of the three
spreads with labels.
Talk with K.S. Lo. 1989. Oct. 6. These products
were developed by Frank Lo as a project requested by his
father, K.S. Lo. Taste tests were done on the products in
Hong Kong, but they were never given on offi cial name or
trademark, and were never really marketed commercially.
235. Wijnandt, J. 1972. La transformation des graines
de soya en farine toastee [Processing soybeans to make
roasted soy fl our]. In: Comité de Coordination pour le
Developpement en République du Zaïre (CODEZA).
Séminaire National sur le Soja [National Seminar on Soya].
Kananga, Zaire. 191 p. See p. 135-44. Published in 1986.
[Fre]
• Summary: Contents: Introduction. First trials with
soybean utilization (1962-1965). Manufacture of roasted
soy fl our: Generalities, description of different processes.
Commercialization: Purchase of the soybeans by ETSA
(Ecole Technique Secondaire Supérieure d’Agriculture, de
Tshibashi), transport, storage, resale price by commercial
agents, sale and distribution, packaging, the soya cookie
project. Conclusion. Appendix 1. Equipment used for a
capacity of 15 kg/hour, with the CeCoCo ‘Fuji’ Coffee
roaster (Torréfacteur CeCoCo, P.O. Box 8, Ibaraki, Osaka-
Fu, Japan). Appendix 2. Equipment used for a capacity of
80 kg/hour, with Torréfacteur Probat.” Appendix 3. Costs
of actual daily production: 75% yield, 400 kg in 5 hours, 4
workers. Appendix 4. Recipe for cookies with soy fl our used
at the Inabanza Center from 1968-1973: wheat fl our 600 gm,
soya fl our 300 gm, sugar 200 gm, lard or oil 120 gm, salt
5 gm, sodium bicarbonate 5 gm, ammonium bicarbonate 5
gm, water 200-250 cc. Recipe with corn, soya, and wheat
to make 55 kg of cookies, containing 14% protein, 59%
carbohydrates, 16% lipids, and 436 calories per 100 gm.
Machines used at Bisoka for making soya cookies at the end
of 1974 (type, brand, function, power use, capacity).
At the start of this project in 1961, the directors focused
all of their attention on soybean cultivation, giving none to
preparation of foods. But noting the lack of interest shown
by the local people in consuming soybeans as such, they saw
the necessity of giving more attention to utilization. The fi rst
utilization trials ran from 1962 to 1965; under the direction
of Mrs. d’Heer, they tried unsuccessfully to use soybeans
as whole soybeans, as soymilk, and as products made from
soymilk. They tried to make a fermented soy yogurt using
cultures sent from Wageningen. The product turned out well
but the taste was foreign to the local people and it was too
perishable. Investigation of powdered soymilk revealed that
HISTORY OF SOY YOGURT & CULTURED SOYMILK 113
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the equipment was too expensive and complicated. Then
in 1969 they found that roasted soy fl our worked very well
in the local diet, to fortify cassava and corn products. A
detailed description of the process and equipment is given.
Key assistance was provided by ETSA (Ecole Technique
Secondaire de Tshibashi). Address: ETSA–Tshibashi, B.P.
110, Kananga, Zaire.
236. Midwest Natural Foods Distributors, Inc. 1972. Catalog
and price list 11/1/72. Offering the best in natural foods. Ann
Arbor, Michigan. 58 p. Nov. 1. Index. Illust. 22 cm.
• Summary: This is a very early natural foods catalog,
typewritten and mimeographed on pink paper; it contains
a few logos of manufacturers but no ads. On the front
cover is a stylized illustration of a rayed sun, with each
ray represented as a fruit or vegetable. Contents: Hi! Who,
where, phone, why. General information: Service, terms,
freight, notes, contact (Henry Bednarz and Larry Kociela,
p. 1-2). Special case lot discount–5%. Lines on which case
lot discounts are not allowed (7). “Computerized billing by
January 1, 1973 including Quantity, Unit, Description, Size,
Sugg. [Suggested] Retail, Unit cost, extension, 10 day 2%
discount, 10 day case lot discount” (p. 4).
The body of the catalog is an alphabetical listing of
suppliers / manufacturers, with major brands or product
categories a cross references (e.g. Bakon Yeast, see Sovex).
Within each, products are listed alphabetically (shown below
in parentheses). These include: Acme juicer Co. Appliances
& utensils. Barth’s Nutra Foods (Barth Soya Date Cereal).
Books (Nutri-Books Corp., Denver, Colorado). Chico
San (Rice Cakes, Lima Tamari Soy Sauce, Miso Soybean
Puree, Sesame Salt, Sesame Butter, Salt Plums, Kuzu
{wild arrowroot}, azuki beans, Mu Tea, kombu, soysauce
tableserver–glass, chopsticks), Celestial Seasonings teas,
Continental Culture Specialists (acidophilus culture, kefi r
grains, royal yogurt), Dr. Bronner & Assoc. (dulse sea
lettuce, lecithin protein cereal, Do It Twice Soy Vege Base,
pure peppermint oil soap), El Molino (7 Grain Cereal, soy
beans–whole, soya fl our, soya grits, soya meal, Graham
fl our), Fearn Soya Foods (Pancake S.F. [Soya Flour] Mix,
liquid lecithin, High Protein (carob, chocolate, vanilla), soya
protein 96%, Protein 600 Tablets (vanilla, chocolate), Muscle
Protein, Soya Powder–Natural, Soya Powder–Low Fat,
Soya Granules, cooking soybeans, Wheat Cereal Soya Mix,
Corn Bread Soya Mix, Salted Plain SoyoSnax, Soybean–
sprouting, lecithin granules, Soy O Snaks–Natural, barley–
hulled organic, triticale fl our–organic), Flavor Tree (Pernola,
Pernuts {unsalted, sea salted, mild garlic, onion, carosel
[carousel] carob covered}), Gides, Inc. (Nu-Life {vitamins
& minerals–has the most products of any supplier}; A
Soyadophilus, vitamin E natural mixed tocopherols), Lassen
Foods (granola), Malt-O-Meal (Soytown) (salted soy beans
[roasted], unsalted, barbecue fl avor, garlic, soy spread, soy
honey bar, soy nut bar), Miracle Juicer Co., Modern Products