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Illinois with drum-dried fl akes, home cooked and canned soybeans, soybean beverages and beverage products (incl. soy ice cream, yogurt, custard, and margarine), spreads (incl. a chip dip and a “soybean butter” that resembles peanut butter), snack foods (incl. dry roasted soynuts resembling peanuts and puffed snacks). Soy ogi is also discussed. “The drum-dried fl akes are made by preparing a smooth slurry of the cooked soybeans in water and drum-drying the slurry on a double drum drier. If the fi nal product contains other materials, such as fruit or cereals, these are mixed in the soybean slurry and the combination is drum-dried. The dried fl akes may be ground to any fi neness desired. These fl akes may be used directly, as a weaning food, or they may be mixed into other food such as baked goods to increase the protein content.” Concerning soy beverages and beverage products: A simple process was developed at the University of Illinois which allows the use of blanched soybeans to produce a stable soy beverage with no beany fl avor. (A patent has been granted in France and Belgium, and is pending in other countries.) The major advantages of this process are an excellent mild fl avor, no off-fl avor, destruction of antinutritional factors, and increased nutritional value relative to most other soybean beverages. The major disadvantage is the necessity of homogenization in order to produce a stable suspension. The beverage based has been used to replace milk in products such as soy ice cream, soy yogurt, custard, and diet margarine, all of which are prepared by conventional methods. Soy beverage base is presently marketed by G.B. Pant University, Pant Nagar, India. The selling price (which allows some profi t) is about one-third that of cow’s milk. Address: Asst. Prof., Dep. of Food Science, International Soybean Program (INTSOY), Univ. of Illinois, INTSOY. 268. Kothari, S.L. 1975. Studies on fermented soymilk products. III. Activity of cheese and yogurt cultures in soymilk and fortifi ed soymilk. Indian J. of Microbiology 15(1):18-26. Jan/March. [17 ref] • Summary: Cheese starter cultures Streptococcus lactis C10, Str. cremoris R6, Str. diacetylactis DRC-H and a lactic fermentor (LF), and yogurt cultures Str. thermophilus and Lactobacillus bulgaricus were grown in soymilk with or without 1% lactose, that had been heated at various temperatures, or fortifi ed with various sugars, lactic acid whey, or skim milk. Acid production after 8 hours was higher when lactose was present, and the yogurt cultures generally developed a higher acidity than did the cheese cultures. Acid production was enhanced when milk had been heated at less than 65ºC for 30 minutes or 121ºC for 5-15 minutes, and inhibited when it had been heated at 75-100ºC for 15 minutes or at 121ºC for greater than 15 minutes. Except for Str. thermophilus which remained unaffected, all cultures showed enhanced production when part of the soymilk was replaced HISTORY OF SOY YOGURT & CULTURED SOYMILK 124 © Copyright Soyinfo Center 2012 by cows’ or water buffaloes’ skim milk (10-50% replaced) or by lactic acid whey (10-25% replaced). Buffaloes’ skim milk or whey had a greater stimulatory effect than did cows’ skim milk or whey. Even with lactose enrichment, acid production from soymilk was insuffi cient for manufacture of fermented products. Address: Dep. of Food Science & Technology, G.B. Pant Univ. of Agriculture and Technology, Pantnagar (Nainital), UP, India; Present address: Soyghurt Food Products & Co., Wardha Rd., Sitabuldi, Nagpur 440012 (Maharashtra), India. 269. Panday, M. 1975. Soybeans in Nepal. INTSOY Series No. 6. p. 221-22. D.K. Whigham, ed. Soybean Production, Protection, and Utilization: Proceedings of a Conference for Scientists of Africa, the Middle East, and South Asia (College of Agric., Univ. of Illinois at Urbana-Champaign). • Summary: “Soybean is the centuries-old crop in Nepal. Growing of soybean with maize and millet in intercropping is an old practice in Nepal. Not only soybeans, but almost all kinds of edible summer and winter legumes, are grown in an intercropping pattern... “Due to lack of marketing facilities, our farmers grow the soybeans only for their self-suffi ciency, leaving a very little amount to sell in the market. Our farmers feed the soybean fl our to their cattle, especially cows and buffalo, during their lactating period in order to get more milk. “Local methods of using soybeans in the human diet are: (a) Roasted soybeans mixed with roasted corn are eaten in the daily tiffi n. (b) Roasted soybean cotyledons mixed with garlic, onion pieces, salt, and chili are served as a cocktail. (c) Sprouted soybeans mixed with other sprouted pulses are used in vegetable soup. (d) Green soybean pods are eaten after steaming. “Nowadays the soybean eating habits have been changed by the people. Some have started preparing milk, yogurt, and the like from soybean. Rice cooked in soya milk with some coconut pieces is becoming popular. People have started using soybean fl our in their baby food.” Address: Dep. of Agriculture, Education and Research, Khumaltar, Lalipur, Nepal. 270. Nelson, A.I.; Steinberg, M.P.; Wei, L.S. Assignors to University of Illinois Foundation. 1975. Soybean beverage and process. U.S. Patent 3,901,978. Aug. 26. 17 p. Application fi led 6 July 1973. [10 ref] • Summary: This is the earliest known University of Illinois soyfoods or soymilk patent. Based on a pre-blanch of intact soybean cotyledons, grinding, and homogenization of the slurry to yield a soymilk base containing the okara or soy fi ber. Dehulling is optional; its only purpose would be to decrease the fi ber content and viscosity of the fi nished product. The base may be diluted with water to obtain a milk containing 3.6% protein and 1.8% fat. Such a product can
maintain its physical and organoleptic stability for over one month at 34 def. F. At the time of the patent application, Mr. A.S. Alpert, University Patents, Inc. (2777 Summer St., Largo Building, Stamford, Connecticut, 06901) the exclusive licensing agent, issued a 2-page statement titled “Soybean Beverages” which noted: Addition of a small amount of breakfast cocoa results in a tasty chocolate drink. “The base may be diluted with cottage cheese whey, presently an environmental pollutant, to obtain a highly nutritious and good-tasting milk-like beverage. Other products which have been prepared with this soy beverage base include a ‘diet margarine’ soft spread, frozen ice cream-like product, and a whipped shake product. These products have been taste-tested by numerous persons who have visited the University, and have received enthusiastic responses.” Address: Dep. of Food Science, Univ. of Illinois, Urbana, IL. 271. Erewhon Trading Co., Inc. 1975. Erewhon harvest ‘75. Boston, Massachusetts. 48 p. Oct. Catalog and price list. • Summary: On the front cover, a brown and white photo shows a rustic farmer, holding a pitchfork, standing by his horse and hay wagon with wife and child. On the rear cover, Erewhon’s president, Tyler Smith, writes a poetic passage about the beauty of wheat. Products include: Grains: Lone Pine in Arkansas grows organic short grain and long grain brown rice. Wehah Farms in California grows organic short grain brown rice and non-organic sweet brown rice [glutinous rice]. Baker in Louisiana grows organic medium grain brown rice. Organic hard red winter wheat is grown in Nebraska and in Deaf Smith, Texas. Organic hard red spring wheat is grown by Ted Whitmer in Montana and Ricke in Minnesota. Organic hard amber durum wheat is grown by Whitmer in Montana. Organic soft white pastry wheat is grown by Wild Winds in New York. Other organically grown grains are pearled barley (Idaho), whole unhulled buckwheat for sprouting, hybrid yellow or white corn (Deaf Smith), open-pollinated yellow corn (Minnesota), blue corn, whole oats, and rye. Cereals include organic soy fl akes from Deaf Smith (25 lb). Flours include organic soybean fl our (25 lb, steelground, full-fat). Pasta (packaged or bulk) includes Japanese soba, Soy Rice Shells. Snacks from “Erewhon L.A.” include Chico-San Yinnies, and Date-Nut Delight. Nik’s Snaks (p. 8): This full page lists about 30 products. Of these, eleven are “tamariroasted” whole-food snacks. The 30 products are sold in 5 sizes: 2.5 oz, 3.5 oz, or 6 oz. pick-up packages, or 25 lb bulk. The soybeans (dry roasted with tamari, no salt) are sold only in 25 lb packs. Other tamari-roasted seeds include: Spanish peanuts, sunfl ower seeds, roasted almonds (all 2.5 oz or 25 lb), cashews or pumpkin seeds (25 lb). Non tamari-roasted products include: Raisin walnut mix. Roasted mixed nuts. Raw mixed nuts. Raisin nut mix. Peanut raisin mix. Trail mix (Honey almond granola, roasted peanuts, raw sunfl ower HISTORY OF SOY YOGURT & CULTURED SOYMILK 125 © Copyright Soyinfo Center 2012 seeds, date pieces, raisins, and sea salt). Honey almond granola. Chia seeds. Bee pollen. Alfalfa seeds. Date sugar. etc. Erewhon Aztec organic corn chips. Baked goods from Cable Springs Bakery in Cambridge, Massachusetts. Fruit juices from Erewhon, Heinke’s, Knudsen, Lehr’s (natural grape juice from Germany), and Biotta (Swiss Vegetable juices). Dairy Products: Cheeses from Alta Dena (also kefi r and yogurt) in California, Superior Cheese Co. in Massachusetts, Redwood Natural Cheese Co. in California. Also Favorite Foods yogurt. Dried fruit, including organically grown Monukka and Thompson raisins, prunes, dates, apricots, apples, Bing cherries, black mission fi gs, and Calimyrna fi gs. Peanut-, apple-, sunfl ower-, and sesame butters. Sesame tahini. Pure & Simple “fruit butters sweetened with honey only; terrifi c old-fashioned jams (apple, apricot, peach, plum, raspberry, strawberry, grape, cherry). Erewhon apple sauce. “Pumpkin Sour” apple sauce and apple butter made in Plainfi eld, Vermont. Tree of Life fresh fruit preserves from Florida (8 varieties). Seeds & nuts, incl. Erewhon organic soybeans in 1-lb packs, and Erewhon organic stoneground soybean fl our in 24-oz packs. Arrowhead Mills packaged products, incl. Bulghur-soy grits (24 oz), Soy fl akes (16 oz, organic), Roasted soy fl our (24 oz, organic). Beans, incl. Aduki (25 lb, from Japan or Mainland China), yellow soybeans (50 lb, organic, New York), black soybeans (25 lb, non-organic from Japan, or organic from New York), green soybeans [dry] (25 lb, organic). Erewhon granola (17 products, including various sizes), Arrowhead Mills granola, Back to Nature granola (unsalted). Oils, incl. Arrowhead Mills soybean oil (pints, quarts, or 5-gallon jug). Honey. Baking, incl. Premose barley malt, and Yinnies grain syrup from Chico-San. Tea, incl. 2 pages from Celestial Seasonings, and Erewhon Mu tea (9 or 16 herbs), Lotus root tea, Kukicha-branch twig tea. Springwater. Tamari & Miso: 4 pages of descriptions and prices for Hacho miso (all misos are sold in 1 lb or 44 lb keg), Mugi miso, Kome miso, Tamari soy sauce [actually shoyu] (8 oz, pints, quarts, ½ gallons, gallons, or 4.7 gallon tin), Barley koji (1 lb). Specialties, incl. Unrefi ned sun-dried sea salt with natural trace minerals from the north coast of Brittany in France, Tekka, kuzu, umeboshi, sesame salt, Herbamare salt, nigari, brown rice vinegar, non-alcoholic beer (Birell, Kingsbury), Bambu instant coffee substitute. Fearn Soya Foods: Soya granules, Soy-O wheat cereal, Soy-O corn bread & muffi n mix, Soy-O bran muffi n mix, Soy-O pancake mix–buckwheat, Soy-O pancake mix– wholewheat, Sesame burger mix, Natural soya powder. Sea vegies: Agar-agar, dulse, hiziki, kombu, wakame, nori seaweeds (a description of each is given). Erewhon certifi ed organic produce, incl. Daikon grown in California. Soaps, incl. Cattier clay products and Dr.
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
Page 73 and 74: may be glad to hear about. “I fi
Page 75 and 76: occupations.’ “In view of the f
Page 77 and 78: consumption of meat”). Note: This
Page 79 and 80: and is more nourishing than ordinar
Page 81 and 82: y Woelker / Voelker, the results of
Page 83 and 84: prepared with fi sh bladders or min
Page 85 and 86: the soybean and its needs for ferti
Page 87 and 88: 163. Huebscher, Adolf. 1943. Die So
Page 89 and 90: This Carver Laboratory fi lm only c
Page 91 and 92: of soybeans that have the white hil
Page 93 and 94: extent of coagulation, reduction of
Page 95 and 96: on a small scale. Note: It is not i
Page 97 and 98: 189. Kon, S.K. 1959. Milk and milk
Page 99 and 100: Ave., Milwaukee, Wisconsin. Chapter
Page 101 and 102: operations is unknown. No informati
Page 103 and 104: into a more easily digested sugar.
Page 105 and 106: Note 2. This is the earliest docume
Page 107 and 108: Vegetarian chow mein (with soy spro
Page 109 and 110: was improved by culturing a solutio
Page 111 and 112: host for the acidophilus bacteria w
Page 113 and 114: Cheese and English Cheddar. The rea
Page 115 and 116: formation and nutrition, some food
Page 117 and 118: Note: This is the earliest English-
Page 119 and 120: HISTORY OF SOY YOGURT & CULTURED SO
Page 121 and 122: • Summary: Soymilk was subjected
Page 123: The Introduction, by Stephen, begin
Page 127 and 128: 28 cm. Rev. ed. 1977 Autumn Press,
Page 129 and 130: Note: This is the earliest English-
Page 131 and 132: Note: This is the earliest document
Page 133 and 134: or as Soy yogurt). Sour cream (p. 4
Page 135 and 136: fl our, edible groundnut protein is
Page 137 and 138: • Summary: Contents: Introduction
Page 139 and 140: seen (Oct. 2003) that uses the term
Page 141 and 142: whole soybeans. The best way is to
Page 143 and 144: soy yogurt. Talk with Danny Paolucc
Page 145 and 146: fermented milk products. Address: P
Page 147 and 148: HISTORY OF SOY YOGURT & CULTURED SO
Page 149 and 150: Tahoe, where they all stay for two
Page 151 and 152: On the top half of the ad is a larg
Page 153 and 154: value of tofu, p. 125). The Book of
Page 155 and 156: and life.” Note: This is the seco
Page 157 and 158: discussed in Table 1, however their
Page 159 and 160: Note 1. This is the earliest Englis
Page 161 and 162: Massachusetts 01301. Phone: (413) 7
Page 163 and 164: 399. Thalman, Margaret Morse. 1980.
Page 165 and 166: April. “Climbing Curd,” an arti
Page 167 and 168: fermenti solely for this purpose wo
Page 169 and 170: Address: Yamanashi Prefectural Agri
Page 171 and 172: alternative to dairy milk. In the s
Page 173 and 174: Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
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every time you prepare it.” Addre
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named The Home Sanitarium... Their
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The book is interspersed with nice
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Soyfoods Industry and Market. p. 7.
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2. Soyfoods industry directory: Nam
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in Okayama, and when it is done the
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Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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his laboratory pouring ingredients
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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579. Kates, Joanne. 1985. Tofu for
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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April 26. Add Society for Acclimati
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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
Page 243 and 244:
Page 245 and 246:
fi les... A tofu TV dinner is in th
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up with fi ve exciting new products
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Japanese Patent 84-239,688 (FSTA 84
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soymilk users by offering a more ec
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elaborate ones last. A nutritional
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671. Murata, K.; Kusakabe, I.; Koba
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foods, containing either 50% by wei
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true, the company hopes to spoon up
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previous soy yogurts in the UK had
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soy ice cream, and other dairy anal
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of Lactobacillus casei and L. acido
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Amaranth and Sea Veggie (both 3/87)
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of Diet Coke, special labeling and
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and fi xed. The product now is back
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1989. Feb. 22. The product, launche
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of Soyfoods Center. • Summary: On
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met Robert, a macro, who introduced
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• Summary: Introduced in 1985, To
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The company expanded too fast repor
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Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
Page 325 and 326:
dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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was launched in Italy, in English w
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is defi nitely as good as the Germa
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introduction, manufacturer’s name
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the famous Seventh-day Adventist ph
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made by Madison. His contacts with
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• Summary: This article, in a sec
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more attention to yield and functio
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product without isolates and PLL wa
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Creating amazing dairy-free cheese
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yogurt drink is produced only for d
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Azuma Natto Foods Co. Ltd.: This na
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marijuana; they are different plant
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other women, all dressed in traditi
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(e.g. R.J. Reynolds). Vendor/child
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product would be carried in the ref
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akara, kuni, fufu, eba, etc. Soy mi
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healthy vegetarian diet. Summertown
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1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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Manufacturer’s Address: Granovita
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married to Raul Castro (Fidel’s b
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guides for pregnant and breast feed
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how to buy. Recipes include: Soymil
Page 425 and 426:
juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
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Color photos show: (1) Vertical pla
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out of debt, realizing that being l
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“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
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children could not see the gaping p
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sure that Trader Joe sold the produ
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12,000 quarts of a perishable soymi
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
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of Soyfoods Center. • Summary: Ge
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of soymilk equipment sale. It was n
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15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
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and Morningstar fi rst began to wor
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Other products include soy-based yo
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Eating disorders. 15. Underweight.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
Page 515 and 516:
and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
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lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
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Westbrae Natural Foods, Inc. (Berke
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history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

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