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

Bronner’s Peppermint castile soap, Orjene, Nature’s Gate,
Tom’s Natural Soap.
Cookware, mostly imported from Japan, incl. Soy
[sauce] dispenser, 4½ inch. Growing [sprouts and sprouters].
Cast iron. Flyers, incl. Talking Food series, Natural recipes
(3 by 5 inch tear-off pads. Soy-related recipes include: Soy
au gratin, Soy casserole, Miso soup, Soyburgers, and Soy
loaf).
A map shows Erewhon’s delivery region (Maine, New
Hampshire, Massachusetts, Rhode Island, Connecticut, New
York, New Jersey) and schedule. The company also has an
offi ce near New York City at 303 Howe Ave., Passaic, New
Jersey 07055. Phone 212-594-6455.
Note 1. This is the earliest document seen that uses the
word “vegies” (spelled as such, one of two documents) to
refer to vegetables, or “Sea vegies” to refer to sea vegetables
(edible seaweeds).
Note 2. This is the earliest document seen (May 2006)
that uses the term “trail mix” to refer to a non-perishable
mixture of dried fruits, seeds, nuts, roasted soybeans,
granola, etc. to be eaten as a snack, as when hiking or
walking. Nik Amartseff coined the term “trail mix” and
launched the fi rst commercial trail mix product through
Erewhon Trading Co. in 1974. At the time, Nik was studying
and practicing macrobiotics in Boston, Massachusetts. By
the late 1970s several brands of trail mix were on the market
in both natural food stores and supermarkets; by the 1980s
there were many, as it became a mainstream American snack.
This catalog cover was reprinted with permission from
the Michio and Aveline Kushi Macrobiotics Collection,
Archives Center, National Museum of American History,
Smithsonian Institution, Washington, DC. Address: 33
Farnsworth Street, Boston, Massachusetts 02210. Phone:
617-542-1358.
272. Kothari, S.L. 1975. Soyamilk: An ideal food. Nagpur,
India: Soyghurt Food Products & Co. 13 p. Nov.
• Summary: This is basically a promotional brochure
for a bottled soyamilk product made by Soyghurt Food
Products & Co. It contains photos of the product (apparently
introduced in about 1974), of Dr. S.L. Kothari, and of
the company’s soyamilk stall at the Kanhan Agricultural
Exhibition of 1975. Gives composition and nutritional value
of the product, results of a lab test conducted in Aug. 1974
on both plain and fl avored products at Nagpur, and numerous
testimonials by individuals to the value of the product.
Address: Soyghurt Food Products & Co., Wardha Road,
Sitabuldi, Nagpur 440012, Maharashtra (MS), India. Phone:
22645.
273. Tovar Galvez, Luis Raul. 1975. Productos derivados
del frijol soya tecnologias tradicionales en el Lejano Oriente
[Traditional technology soy products in the Far East]. In:
American Soybean Assoc., ed. 1975. Memorias: Primera
HISTORY OF SOY YOGURT & CULTURED SOYMILK 126
© Copyright Soyinfo Center 2012
Conferencia Latinoamericana Sobre la Proteina de Soya.
Mexico City. 232 p. See p. 185-93. [14 ref. Spa]
• Summary: Descriptions of and fl ow sheets for the
production of the following basic soyfoods are given: Miso,
shoyu (salsa de soya), natto, tempeh, sufu (fermented tofu),
and soy yogurt. A table shows the nutritional composition
of each of these foods as well as yuba and kori-tôfu (driedfrozen
tofu).
Note 1. This is the earliest Spanish-language document
seen (Sept. 2011) that mentions tempeh, which it calls
“tempeh.”
Note 2. This is the earliest Spanish-language document
seen (Feb. 2004) that uses the term “kori-tôfu” to refer to
dried-frozen tofu. Address: Faculdad de Quimica, UNAM,
Mexico.
274. Wei, L.S.; Steinberg, M.P.; Nelson, A.I. 1975. A new
Illinois soybean beverage: Tasty, smooth, nutritious, and
economical. Illinois Research 17(4):3-4. Fall.
• Summary: This is a relatively short description of the new
11-step process designed to inactivate the “lipoxygenase
enzyme,” which can produce a distinctly “painty” off-fl avor
in soymilk, whenever the beans are ground and exposed to
water ambient temperatures. The fi ber in the soybean is not
removed, but rather is fi nely pulverized by grinding and
homogenization to produce a stable colloidal system, in
which the fi ber and protein do not settle and the oil does not
rise. “Instability of the colloidal system, causing a grainy
mouth feel, can be a severe problem.” The product obtained
at the end of Step 5, called “Soybean beverage base,” can
be used to prepare such “dairy analogs” as yogurt and ice
cream, as well as milk.
“The University of Illinois Foundation has recently
patented this process in the United States and in a number of
other countries. Already three U.S. companies and several
foreign fi rms have been licensed to use the process in
manufacturing the beverage, yogurt, ice cream, and similar
products. We hope that some of these products will appear
in your local supermarket before too many months have
passed.”
Note 1. This is the earliest English-language document
seen (Oct. 2003) that uses the term “dairy analog” (or “dairy
analogue”) to refer to soymilk.
Note 2. This is the earliest English-language document
seen (April 2006) that uses the term “soybean beverage
base” to refer to a concentrated form of soymilk from which
regular soymilk or soymilk products can be made by adding
water, fl avors, sweetener, etc. Address: 1. Assoc. Prof. of
Food Science; 2. Prof. of Food Engineering; 3. Prof. of Food
Processing. All: Univ. of Illinois, Urbana, Illinois.
275. Shurtleff, William; Aoyagi, Akiko. 1975. The book of
tofu: Food for mankind. Hayama-shi, Kanagawa-ken, Japan:
Autumn Press. 336 p. Illust. by Akiko Aoyagi. Index. Dec.