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

Epilogue. Suggested additional reading.
247. Singh, K.B.; Gill, K.S. 1973. Soybean. Ludhiana, India:
Communication Centre, Punjab Agricultural University. 22
p. Plus 3 leaves of plates. [1 ref]
• Summary: Contents: Introduction. Climatic requirements.
Soil. Rotation. Preparation of land. Manuring. Improved
varieties. Sowing: Good seed, seed treatment, seed
inoculation, time of sowing, seed-rate and spacing,
methods of sowing, depth of sowing. Control of weeds.
Irrigation. Diseases. Insect pests. Harvesting. Storage. Uses.
Conclusions. Appendix (15 recipes).
Recipes include those for soy milk, soy-curd (dahi),
soy-fl our, soy-dal and many Indian dishes. Page 12 notes:
“Soybean has wide industrial uses. Edible oil is used in
the manufacture of vanaspati. Refi ned oil is used in the
manufacturing of a large number of products, such as
candles, electric insulations, fuel-oil, insecticides, greases,
resins, paints, soaps, varnishes, etc. The oil is also used
in the preparation of candy, ice-cream, chocolate coating,
rubber, cosmetics, etc. Crude soybean fatty acids are used in
manufacturing adhesive tape, lubricants, leather dressings,
typewriter ribbons, carbon papers, etc.” Address: 1. PhD,
Senior pulse breeder; 2. PhD, Prof. & Head, Dep. of Plant
Breeding, Punjab Agricultural Univ., Ludhiana, India.
248. Circle, Sidney J. 1974. Soy proteins in dairy-type
foods, beverages, confections, dietary, and other foods. J.
of the American Oil Chemists’ Society 51(1):198A-199A.
Jan. Proceedings, World Soy Protein Conference, Munich,
Germany, Nov. 11-14, 1973.
• Summary: Preparation and properties of the following
soy-based product groups are given: Beverages: traditional
unfermented soy milks, traditional fermented–yogurt-like
milks, simulated milks based on soy protein isolate incl.
fermented yogurt-like types, still non-carbonated beverages,
carbonated beverages.
Simulated sweet creams. Sour cream. Margarine and
spreads. Cheese-like foods: Tofu, sufu, simulated cream
cheese, simulated cured and processed cheese, cheese
spreads and dips. Frozen desserts (incl. ice cream and
sherbet). Whipped toppings. Substitute nuts and fruits.
“Table vegetable, green soybeans, and [soy] bean
sprouts. Available in canned form, also fresh in season in
some areas. Dry beans can be sprouted in home.
“Soups. Protein fortifi cation as thickener (soy fl our,
soy protein concentrate, or soy protein isolate) or in high
protein noodles or croutons. Oriental use of yuba.” Address:
Anderson Clayton Foods, Richardson, Texas.
249. Kushi, Michio. 1974. Natural agriculture and food
processing. Michio Kushi Seminar Report (Brookline,
Massachusetts) No. 3. Feb. 26 and 27. p. 5-30. Edited by
Ane & Mark Riegel.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 116
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• Summary: On Feb. 26 Mr. Kushi, a macrobiotic
teacher, lectured on: Tekka–”Tekka is used not only as a
condiment, but also for medicinal use. Tekka is made from
three different roots–carrots, burdock, and lotus roots.”
The “volume of miso is fl exible... Homemade tekka is
traditionally made in a cast iron frying pan.” The Japanese
word “tekka” derives from tetsu (which means iron) and ka
(fi re). “For medicinal use, yang miso is better.”
Miso and miso manufacturing, including how to make
malt (rice koji) (8 pages). Note: This section indicates that
Mr. Kushi has some basic knowledge of the subject but
there are many errors. 1. Koji is not malt (which refers to
soaked, germinated cereal grains), but molded cereal grains
or soybeans. 2. Koji kin is not malt bacteria, but koji molds.
3. One does not add enzymes to miso and enzymes do not
grow. Even modern miso factories do not add enzymes when
making miso. 4. The entire mixture is not stirred after 20-25
days to add oxygen. Kushi says you must keep miso for a
least 6 months, but to cure sickness it must be kept for 2-5
years. Miso soup can compensate for the bad qualities of
meat and eggs–so everyone should eat miso soup daily. Soup
stocks and miso soup.
On Feb. 27 he discussed: General outline for making
shoyu–soy sauce (4 p.), including discussions with
Kikkoman on making natural shoyu starting with whole
soybeans. In the early years after 1973, Kikkoman wanted
to make natural shoyu and sent Kushi several samples, but
he turned them all down, in large part because Kikkoman
wanted to use defatted soybean meal instead of whole
soybeans. Erewhon is buying shoyu from 3 companies in
Japan. But Kushi says the quality is declining compared
to fi ve years ago [i.e., 1969], when it had powerful healing
effects when taken with bancha or kuzu. He adds: “Around
Boston or on our Ashburnham land, I really hope we can
begin to make miso or soy sauce.” Kushi says that now, after
pasteurization, coloring and fl avoring is added [not true,
except in HVP soy sauce]. “Traditionally [in Japan] for this
they used natural herbs. For a sweeter taste and darker color
they traditionally used kanzô [kanrô?] or ‘sweet grass =
sweet herb.’”
“Formerly, until modern technological methods started
to be applied, almost each village made their own shoyu like
this, either as a joint community project, or someone with
money made it and sold it to several villages.”
Using bean and grain sprouts–moyashi (including soy
sprouts). Other soybean products: Fried tofu (two methods
for agé). Ganmodoki. Kori-tofu or koya-tofu (freeze-dried
tofu). Soybean milk (“Soy milk is very yin.” Note: Most
Japanese and Japanese scientists consider soymilk to be an
“alkaline” {arukari-sei} beverage, which therefore promotes
good health). Yuba. In the discussion (p. 28), yogurt made
by leaving soymilk unrefrigerated and “Chinese fermented
tofu... fu nyu” are mentioned. The U.N. [United Nations]
recommendations on food, using vegetable proteins.