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

tofu in a traditional open hearth. (89) An early method
of elaborate grilling. Pieces of tofu on different types of
skewers. Farmhouse sukiyaki with grilled tofu. (90) Tying
frozen tofu with rice straw. (91) Drying farmhouse frozen
tofu. (92) Pressing frozen tofu at home. (93) Deep-fried
frozen tofu with cheese. (94) Making deep-fried frozen
tofu sandwiches (Hakata-agé). (95) Frozen tofu wrapped in
kombu. (96) Steaming table in a yuba shop. Ten different
types / shapes of yuba. (97) Lifting yuba away from soymilk.
(98) Yuba sashimi. (99) Yuba envelopes. (100) Deep-fried
yuba dengaku. (101) Folding yuba into bundles. Trimming
half-dried yuba from a skewer. (102-113) Tofu and yuba in
Taiwan, China, and Korea (see separate record). Sesame
tofu in pottery bowl. (114) Traditional farmhouse tofu, tied
into a package with rice straw rope. (115) Shirakawa-go
farmhouses with water-powered rice-dehusker in foreground.
(116) Making seawater tofu at Suwanose. Mortar and pestle
for pounding mochi. Making community tofu: Western
metal hand mill, hand-turned stone mill apparatus, faces of
upper and lower stones, colander and cloth, two shapes of
cooking pots, Japanese farmhouse earthen cooking stove,
cooking pot set on cut-off oil drum, ladle, two wooden
paddles, pressing rack, pressing okara, lever press, pressing
sack, wooden settling [forming] container with cloths. (117)
Making nigari with salt in bamboo colander, a traditional
“salt boat” for refi ning salt of nigari. (119) Country
farmhouse tofu (5 illust.). (121) Morning shopping at a tofu
shop. (122) Diagram of a tofu-shop fl oor plan. (123) Modern
pressure with hydraulic press. (124) Modern centrifuge
with 3 soymilk barrels. Thirty-one unnumbered illustrations
showing every step in making and selling tofu in a traditional
Japanese shop (p. 299-306). (125) Cutting tofu for Dengaku
(from Tofu Hyaku Chin). (126) Ladies busy making dengaku
(from Tofu Hyaku Chin). (127) Hearth at Nakamura-ro. (128)
The garden at Okutan. Six types of Japanese sea vegetables:
Hijiki, aonori, wakame, agar, nori, kombu. (129) Japanese
vegetables (27 illustrations). Address: c/o Aoyagi, 278-28
Higashi Oizumi, Nerima-ku, Tokyo 177, Japan. Phone: (03)
925-4974.
277. Fukushima, D.; Horiuchi, T.; Nishio, M. 1975.
[Fermented soymilk]. Open Japanese Patent 50-35,364.
[Jap]*
Address: Kikkoman.
278. Kraidej, Lavanya. 1975. Preparation of fermented milk
type products using soymilk. Food (Processing, Packing,
Marketing. London) 7(4):63-66. *
• Summary: A yogurt-like product and a fermented soymilk
drink were prepared using various cultures. For the yogurt
the best results were obtained with NRRL-B 1910 mixed
with NRRL-B 1145 Lactobacillus. For the drink the best
results were obtained with NRRL-B 1919 Lactobacilus
acidophilus. The fermentation took 16-20 hours at 37ºC
HISTORY OF SOY YOGURT & CULTURED SOYMILK 130
© Copyright Soyinfo Center 2012
Homogenization improved the fermented milk, and it was
acceptable to a taste panel.
279. Circle, S.J.; Smith, A.K. 1975. Soybeans: processing
and products. In: N.W. Pirie, ed. 1975. Food Protein Sources.
Cambridge, London, New York, Melbourne: Cambridge
University Press. xx + 260 p. See p. 47-64. [88 ref]
• Summary: Contents: Introduction. Agronomy: Varieties,
cultivation, yields. Soybean composition. Protein nutritional
value. Traditional processing into nonfermented foods:
Soybeans as a table vegetable (green soybeans), soy milk,
tofu (soybean curd), yuba, kinako, salted soybeans, soybean
sprouts. Traditional processing into fermented foods: Miso
and shoyu, tempeh. Others (p. 55) include: natto, hamanatto,
sufu (soy cheese), tao-tjo, kochu chang, ketjap, ontjom, and
yogurt-like products.
Contemporary processing without defatting:
‘Debittering’ by aqueous treatment, whole bean processing,
full-fat fl our, soy milk and curd. Contemporary defatting
processes: Defatting by aqueous processing, defatting
with organic solvents, composite fl our, soy fl ours, protein
concentrates, protein isolates and textured soy products
(recipes for using soy protein products in foods are available
from several publications). Address: Anderson Clayton
Foods, W.L. Clayton Research Center, 3333 Central
Expressway, Richardson, Texas 75080.
280. Goulart, Frances Sheridan. 1975. Bum steers: How and
why to make your own delicious high protein mock meats,
fake fi sh & dairyless desserts, and avoid useless calories,
cholesterol, sodium nitrate, salmonella, trichinosis & high
prices. Old Greenwich, Connecticut: Chatham Press. 205 p.
Illust. Recipe index. 21 x 19 cm.
• Summary: This vegetarian cookbook, interspersed with
many well-selected anti-meat quotations, describes how to
make meatless meats and milk-free dairylike products at
home. Contents: Introduction. On the block: Major mockmeat-making
supplies. Vegebutchering: Master mock-meat
recipe fi le. Bogus beef. Pseudo pork. Unreal veal. Sham
lamb. Con game. Phony poultry. Fake fi sh. Un-innards. The
vege-deli. Mocking up: General dishes. The mock crock. On
the side. Dairyless desserts. Steerage (sources of unfamiliar
ingredients).
Chapter 1 begins with an introduction to and nutritional
composition of tofu, followed by the soybeans, gluten fl our,
other legumes, etc. Under “Flavors enhancers” are listed soy
lecithin granules or fl akes, miso, yeast extract (marmite),
soy sauce and tamari, and Worcestershire sauce. Chapter 2
contains recipes for making gluten, tofu, grainola (with soy
grits), a stock with miso for non-meat dishes (p. 32), mock
milk I (made with soy fl our), mock milk II (made with raw
cashews or almonds), mock (soy) butter (made with soy
fl our), and mock cream (with soy fl our and soy cream), and
mock yogurt (with cashew nuts and soy yogurt culture).