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

or as Soy yogurt). Sour cream (p. 45, made with soy milk).
Madison milk (p. 46, with whole dry soybeans). Banana
soy milk (p. 46). Soy base and milk with various fl avors (p.
46). Soy sour cream (p. 47). Vegetarian cream (p. 47, with
double strength soy milk). Sesame spread (p. 48, with soy
base). Soy cottage cheese (p. 52, with soy grits). Scrambled
tofu–Soy cheese (p. 53). Tofu (homemade, 3 methods,
from soy fl our or whole soybeans). Soy yogurt (p. 54, from
soy milk). Simple soy butter (p. 55, with soy fl our or dry
soybeans). Food yeast butter (p. 55, with Soyannaise). Soy
butter (p. 57, with soy fl our, lightly browned). Margarine
[non-hydrogenated] (p. 58, with coconut oil, oil, hot water,
lecithin, lemon juice, and onion salt). Carrot pie (p. 69, with
soy milk and soy fl our). Banana cream toast (p. 72, with
soy or nut milk). Carob drink (p. 74, with soy or nut milk).
Bread pudding (p. 75, with Soy base). Soaked soybeans (p.
85, 210). Soynuts I and II (p. 85-86). Soy patties I and II (p.
86, with mashed soybeans and peanut butter). Soy loaf (p.
87, with soaked soybeans). Soy cheese balls (p. 88, with Soy
cottage cheese or chopped Tofu). Soy souffl é (p. 88, with
soaked soybeans). “Salmon loaf” (p. 90, with soy fl our).
Soy corn chowder (p. 105, with Soy milk or Basic Cream
Sauce). Cucumber soup (p. 106, with Soy milk or Basic
Cream Sauce). Fresh cream of corn soup (p. 107, with Soy or
nut milk). Vichyssoise (p. 109, with Soy or nut milk). Corn
chowder (p. 110, with Soy or nut milk). Rice and soybean
loaf (p. 119, with cooked soybeans). Basic cream sauce (p.
127, with Soy base). Soyonnaise I-IV (p. 133-34, incl. with
Soyagen or canned Soyalac).
Recipes containing peanuts or wheat gluten: Nut cheese
(p. 54). Emulsifi ed peanut butter (p. 55). Peanut butter balls
(p. 65). Peanut butter loaf (p. 86). Peanut butter Creole (p.
89). Chinese pepper steak (p. 93, with gluten). Nuttose (p.
95, with nut butter). Gluten (p. 96). Peanut butter gravy (p.
126). Grandmother’s gravy (p. 126, with peanut butter).
A table titled “Irritating substances” (p. 123) lists
the name of the substance, the chemical, and the effect.
The substances are: Black pepper, chili peppers, cayenne,
horseradish, cloves, cinnamon, mustard seed, ginger, nutmeg,
vinegar, baking soda, baking powder, salt (sodium chloride).
On the facing page is a list of 25 “Safe herbs.”
Note: A later edition of the book was copyrighted in
1979, then revised in 1983. The title was changed to “East
for Strength” and the author was listed as Dr. Agatha Thrash.
Yuchi Pines Institute (renamed Uchee Pines Inst. in the late
1980s or early 1990s) was founded in 1970 by Drs. Agatha
and Calvin Thrash, who are both physicians and Seventh-day
Adventists. As of April 1992 both are still living at Uchee
Pines.
Talk with Dr. Agatha Thrash. 1999. June 4. This book
was fi rst published (with the above title) in 1975. They
copyrighted it in 1979. Address: Route 1, Box 273, Seale,
Alabama.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 133
© Copyright Soyinfo Center 2012
287. Product Name: Soyadophilus (Milk-free Yogurt
Culture).
Manufacturer’s Name: Dynamic Nutritional Products.
Manufacturer’s Address: P.O. Box 528, North Hollywood,
CA 91603.
Date of Introduction: 1975?
New Product–Documentation: Frances Sheridan Goulart.
1975. Bum Steers. p. 193. Gives the company name and
address shown above.
288. Osaka, Motomi; Hashimoto, Yukio. Assignors to
Laboratorios Del Dr. Esteve SA (Barcelona, Spain). 1976.
Bean-odor-free soy bean product and its production. U.S.
Patent 3,937,843. Feb. 10. 6 p. Application fi led 4 Dec.
1973. [3 ref]
• Summary: “A process for preparing a bean odor-free soy
bean product which comprises subjecting a soy milk to lactic
fermentation in the presence of a lactic acid bacterium as
a starter and subjecting the resultant fermented soy milk to
distillation under reduced pressure, the soy bean product
being suitable for the manufacture of a nutritional drink
or beverage product free from a bean odor due to its high
protein concentration and excellent palatability.” Address: 1.
Osaka, Japan; 2. Izumiotsu, Japan.
289. Fridman, Eliahu; Dolev, Amior. Assignors to Centre for
Industrial Research (CIR) Ltd. (Haifa, Israel). 1976. Process
for the manufacture of soybean protein products. U.S. Patent
3,944,676. March 16. 5 p. Application fi led 28 June 1973. [4
ref]
• Summary: The product is made as follows: Leach soybean
meal by an aqueous solution and separate the solid residue.
Adjust the pH of the soybean extract to a value between 6.5
and 7.0 to give a soybean milk. Sterilize the soybean milk,
then ferment it using a lactic culture. Separate the soybean
curd and transform it into edible products. Address: Haifa,
Israel.
290. Fridman, Eliahu. Assignor to Centre for Industrial
Research Ltd. (Haifa, Israel). 1976. Preparation of yogurt
from soybean meal. U.S. Patent 3,950,544. April 13. 4 p.
Application fi led 18 Jan. 1974. [4 ref]
• Summary: Homogenization of soymilk helps improve the
texture of the fermented product. “A non-dairy yogurt is
prepared by leaching soybean meal with an aqueous solution
having a pH of 4 to 5 to remove sugars without removing
protein, leaching a resultant residual sugar-free cake with
an aqueous solution having a pH above 7 to dissolve protein
material, adjusting the pH of a resulting protein-containing
fi ltrate to 6.5 to 7.0, adding sugar to the fi ltrate and
homogenizing to produce a soymilk, sterilizing the soymilk
at about 116ºC, and fermenting the sterile soymilk with a
lactic culture to produce yogurt.” Address: Haifa, Israel.