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

expensive.” A recipe for Rejuvelac is given on the same
page.
On p. 249 is a recipe for Soy Loaf using 2 cups soy bean
sprouts. Copyright 1975 but published until 1979. Photos
(on p. 323 and the inside rear cover) show Kulvinskas. He
was born in Lithuania, and received his MSc degree in pure
mathematics from the University of Connecticut, where he
later taught math. For 6 years he was a computer consultant
for Harvard Univ., MIT, Smithsonian Astrophysical
Observatory, Appolo Project, etc. He retired in 1968 at
age 29. He was co-founder with Dr. Ann Wigmore, of the
Hippocrates Health Institute in Boston. He is presently
director of the Survival Foundation, established in 1977.
Address: Wethersfi eld, Connecticut.
283. Sands, David C.; Hankin, Lester. 1975. Fortifi cation
of foods by fermentation with lysine-excreting mutants
of lactobacilli (Abstract). Abstracts of Papers, American
Chemical Society No. 170. AGFD 10.
• Summary: Both wild-type Lactobacillus acidophilus and
a lysine-excreting mutant were used to ferment soymilk to
make yogurt. The wild type decreased the lysine content of
the soymilk by 20% whereas the mutant increased it by 14%.
The use of lysine-excreting mutants in producing fermented
foods is compared with direct fortifi cation of foods with
lysine and modifi cation of plant protein through genetics.
Address: Dep. of Plant Pathology and Dep. of Biochemistry,
Connecticut Agric. Exp. Station, Box 1106, New Haven,
Connecticut 06504.
284. Thio, Goan Loo. 1975. Small-scale and home
processing of soya beans with applications and recipes.
Royal Tropical Institute (Amsterdam), Dept. of Agric.
Research. Communication No. 64. vii + 51 p. Illust. Third
ed., revised and enlarged. 1978. No. 64a. 59 p. 24 cm. [26
ref]
• Summary: Contents: 1. Introduction: History, botany,
cultivation, pests and diseases, harvesting, yield and
storage. 2. Chemical composition. 3. Nutritive value:
Supplementation, trypsin inhibitor, hemagglutinins. 4. Smallscale
and home processing methods: Soya milk, yogurt of
soya milk, toufu (Soya bean curd), soya-bean sprouts, soya
steak (Tempeh). 5. Applications of soya beans and soya-bean
products [recipes]: Fried soya beans, cooked, young whole
soy beans [green vegetable soybeans], fl avoured soya milk,
fried toufu, fried soya steak, dried sliced toufu (toufu crisp/
crisps), soya fl our (including soya-milk-residue fl our [ground
okara]). 6. Recipes based on soya bean products: soups with
soya bean products, fl avoured soya milk, soya yogurt with
fruits, toufu bread/cake, toufu dishes, modifi ed Zambian
recipes, recipes with soya fl our, soya shashlick (tofu kebab),
and soya [tofu] spring roll. 7. Discussion. References. Note:
Toufu = Tofu.
Note 1. This is the earliest English-language document
HISTORY OF SOY YOGURT & CULTURED SOYMILK 132
© Copyright Soyinfo Center 2012
seen (Feb. 2000) that uses the term “soya-bean sprouts” to
refer to soy sprouts.
Note 2. This is the earliest document seen (Sept. 2012)
that uses the term “soya yogurt” to refer to soy yogurt.
Address: Dep. of Agricultural Research, Royal Tropical Inst.,
Amsterdam.
285. Wood, B.J.B.; Yong, Fook Min. 1975. Oriental food
fermentations. In: J.E. Smith and D.R. Berry, eds. 1975. The
Filamentous Fungi. Vol. 1. Industrial Mycology. New York:
Wiley & Sons. xi + 336 p. See p. 265-80. [29 ref]
• Summary: Contents: Introduction. Koji. Soya sauce (koji).
Soy milk, tofu and sufu (Chinese cheese). Miso. Other
Oriental food fermentations (tempeh, ontjom, Hamanatto,
Ang-kak and Lao-chao). Conclusions.
Most people in the West are now familiar with soya
sauce. For most Westerners, the growth of mould on a food is
generally associated with the deterioration of that food–with
only a few exceptions, such as England’s Blue Stilton cheese,
or Roquefort, Brie, or Camembert cheeses from France.
Note: “Molds of the genus Penicillium play a large part
in the ripening of the Camembert-Brie, and the Roquefort-
Gorgonzola-Stilton series of cheeses.”
“Koji is the central feature in most fungal food
preparations.” Traditionally, koji was made in baskets made
of woven bamboo, which provided very good aeration.
How non-toxic molds came to be used for koji in humid
sub-tropical or tropical regions remains a mystery. In Japan,
the seed-koji (tané koji) is “made by growing Aspergillus
soyae or A. oryzae on steamed polished rice, while in China,
a mixture of wheat bran and soyabean fl our is the preferred
substrate” (p. 265, 268).
To make Hamanatto, soyabeans are initially fermented
with Aspergillus oryzae. “A Malayan dish called Tao-Cho
and one from the Philippines called Tao-Si seem to be
somewhat similar...” Address: Univ. of Strathclyde, Glasgow,
Scotland.
286. Yuchi Pines Institute. 1975. “Blessed art thou, o
land, when... thy princes eat... for strength, and not for
drunkenness.” Ecclesiastes 10:17. Seale, Alabama: Yuchi
Pines Institute. 222 p. Undated. Illust. Index. 26 cm.
• Summary: A natural foods and vegetarian cookbook,
with considerable nutritional information. On spine: “Eat
for strength.” Chapter III, titled “Dairy product substitutes”
(p. 43-59) contains numerous recipes that use soy as an
ingredient. Soy-related recipes include: Soy bread (p. 15,
with soy fl our). Soy-bran crackers (p. 25, with soy fl our,
lecithin, whole wheat fl our, and bran). Soy crackers (p. 27,
with whole soaked soybeans and lecithin). Soy noodles (p.
28, with Soy Base–see p. 46). Soy waffl es (p. 41, with whole
soaked soybeans). Double strength soy milk for cream (p.
45–Save pulp [okara] to use in Soy Crackers. Use rich soy
milk as a base for Mayonnaise or Sour Cream, as Soy milk,