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298. Hashimoto, Yukio; Sunada, Fumiyuki. Assignors to Fuji Oil Company, Ltd. (Osaka, Japan). 1976. Soy cheese spread and process for preparing the same. U.S. Patent 3,982,025. Sept. 21. 4 p. Application fi led 9 Dec. 1974. [6 ref] • Summary: Prepare a fermented soy cheese, as described in Japanese Patent Open Publication No. 471/1974; it is prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd. Mix with this soy cheese an edible oil or fat, a cheese emulsifying melting agent, and water. Then vigorously agitate this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients, thereby forming a product having a pastelike consistency. Address: 1. Izumiotsu, Japan; 2. Osaka, Japan. 299. Erewhon, Inc. 1976. Erewhon. Autumn 1976. Boston, Massachusetts. 17 p. Catalog and price list. • Summary: On the front cover is a photo of six adults and three children standing atop the Erewhon warehouse building at 33 Farnsworth Street in Boston. In the background are skyscrapers and the Boston skyline. The people are: Front row (left to right): Maureen Trail Young (sister of Rosemary Trail), Richard Young, Holly Young (youngest child), Tansy Young, Lori Young. Back row (left to right): David Simon, Jeanne Bleiweiss, Tom Herzig. On the fi rst page, Tyler Smith, writes about this catalog and upcoming events. “To help stimulate our customers, in the late Fall, Erewhon will present a lecture and demonstration day in both the New York and Boston areas which will feature as the main teacher, Mr. Bill Shurtleff, author of The Book of Tofu and The Book of Miso. He will be coming to this area on a lecture tour from Japan.” Contents: Grains. Cereals. Flour. Pasta. Juices. Beverages. Spring water. Natural sodas. Nik’s snaks. Barbara’s bakery. Bliss pastries (whole-grain, sweetened with unfi ltered honey, made at Cable Springs Bakery). Donna’s butter cookies, Butterchews, Lind’s candy bars. Chico-San candies (Yinnies, Yinnies San-Wich). Crackers & Chips (incl. tamari corn chips or corn tortilla chips). Rice cakes & bread. Cheese. Butter. Yogurt. Kefi r. Produce. Dried fruit. Seeds & nuts (incl. alfalfa seeds unsprayed, almonds, Brazils, cashews, peanuts, pecan halves, pistachios, pumpkin seeds, sesame–brown, sunfl ower seeds, walnuts). Granola. Beans (incl. aduki [azuki], organic black soybeans or yellow soybeans from New York, and black soybeans from Japan). Seed & nut butter (almond butter, cashew butter, peanut butter {Erewhon or Deaf Smith–crunchy, or unsalted}, sesame butter, sesame-peanut butter, sesame tahini, sunfl ower butter). Fruit butters. Oils: Erewhon oils, Arrowhead oils (incl. Soy oil). Condiments-sauces: Erewhon sauces (incl. 4 sizes of tamari soy sauce), Erewhon miso (kome {rice & soy}, Hacho {soy only}, or mugi {barley & soy}–each in 3 sizes), Erewhon Japanese imports (incl. HISTORY OF SOY YOGURT & CULTURED SOYMILK 136 © Copyright Soyinfo Center 2012 shiitake mushrooms, barley kogi [sic, koji] to make mugi [miso], kuzu arrowroot powder, tekka seasoning, nigari (to make tofu), umeboshi), salt (incl. Herbamare salt, unrefi ned sea salt from France), olives, pickles, sauerkraut, brown rice vinegar (from Japan), Pure and Simple vinegar (Honey, red wine, apple cider natural), mulled cider spices. Baking (incl. barley malt syrup). Niblack’s. Fearns [sic, Fearn’s] (incl. Rich Earth wholewheat & soy pancake mix, Soya powder natural). Honey-syrup. Erewhon packages: Beans, grains & seeds (incl. soybeans yellow organic), hot cereals, fl ours (incl. soybean full-fat organic), baking. Arrowhead packages. Sea vegetables (agar-agar, hiziki [hijiki], kombu, nori, fl avored nori with tamari, wakame, dulse). Fmali ginseng. Teas: Erewhon, Celestial Seasonings. Body care: Cattier clay, Dr. Bronner’s, Natural Living, Nature’s Gate, Orjene, Tom’s, luffas. Cookware (incl. soy dispenser glass). Readables: Magazines, books, posters, fl yers-recipes. Apparel. Discontinued–sale. New products (Bob Swanson was the former owner and creator of Llama, Toucan and Crow, a New England distributor; Chico-San’s organic rice cakes). Erewhon’s New York / New Jersey offi ce is located at 303 Howe Ave., Passaic, NJ 07055. Address: 33 Farnsworth Street, Boston, Massachusetts 02210. Phone: 617-542-1358. 300. Bhumiratana, Amara. 1976. Small-scale processing of soybeans for food in Thailand. INTSOY Series No. 10. p. 143-46. R.M. Goodman, ed. Expanding the Use of Soybeans (College of Agric., Univ. of Illinois at Urbana-Champaign). • Summary: Contents: Introduction. Fermented soybeans. Soymilk. Yuba. Yoghert [Soy yogurt, inoculated with Lactobacillus bulgaricus and L. acidophilus and incubated at 37ºC for 16-20 hours]. Chinese soya bean dessert (Taow Huey). Tofu (white or yellow). Sufu. Soybean snack (protein crisp; deep-fried sufu). Tempeh. Thai dessert. Kanom ping kaset. Baby food. Kaset noodle. Kaset protein. Note: There is a fl owchart and photo of each product. “The Institute of Food Research and Product Development, Kasetsart University, initiated several soybean utilization pilot projects fi ve or six years ago. Using soybeans alone or combined with other ingredients, we have developed a range of products, such as baby foods, kaset protein, and snacks. Tests indicate that these foods are highly acceptable, being both palatable and nutritious. Some of these products are soon to be manufactured commercially by small-scale industries. This paper is a description of the soy food processing methods developed by the Institute.” Address: Inst. of Food Research and Product Development, Kasetsart Univ., Bangkok, Thailand. 301. Ferrier, L.K. 1976. Simple processing of whole soybeans for food. INTSOY Series No. 10. p. 130-36. R.M. Goodman, ed. Expanding the Use of Soybeans (College of Agric., Univ. of Illinois at Urbana-Champaign). [19 ref]
• Summary: Contents: Introduction. Food uses for whole soybeans. Category I: Drum-dried fl akes. Category II: Canned soybeans. Category III: Dairy product analogues (incl. mocha fl avored ice cream, yogurt, peanut butter analogue). Category IV: Spreads. Category V: Snack foods. Appendix I: Prototype foods made from whole soybeans. Appendix II: Sauce formulations for canned soybean products. Discussion. For the drum-dried fl akes: Blend in a “Waring Blendor.” Address: Dep. of Food Science, Univ. of Illinois, Urbana, IL. 302. Schmidt, R.H.; Bates, R.P. 1976. Sensory acceptability of fruit fl avored oilseed milk formulations. Proceedings of the Florida State Horticultural Society 89:217-19. Nov. 2-4. (Published 1 May 1977). [11 ref] • Summary: Soymilk, peanut milk, and 25% toned milks prepared from cow’s milk extended with commercial peanut fl our or soy protein concentrate were prepared. Yogurtlike products were made from these by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus in the presence of 2.5% added glucose, to a pH of 4.7. taste panel compared these with similar products made from cow’s milk. Oilseed milks were generally judged inferior to cow’s milk and peanut milks were judged inferior to soymilks. Commercial yogurt fruit fl avorings of strawberry, raspberry, blueberry and orange greatly improved the sensory acceptance of the milk-like beverages and yogurt products. Homogenization signifi cantly improved acceptance of yogurt-like products. Address: 300 Food Science Building, Food Science Dep., Univ. of Florida, IFAS, Gainesville, FL 32611. 303. SoyaScan Notes. 1976. Chronology of soybeans, soyfoods and natural foods in the United States 1976 (Overview). Dec. 31. Compiled by William Shurtleff of Soyfoods Center. • Summary: Feb. KQED-TV in San Francisco airs a 30-minute special titled “Tofu.” It is an interview with William Shurtleff and recipe preparation by Akiko Aoyagi. March. “The Joys of Soy” by Brenda Bortz, published in Organic Gardening and Farming magazine is the fi rst major popular article on tempeh in America. In June, Prevention magazine runs a cover story on tempeh. April. Soybeans: Brazil as a Competitive Force by J.M. Schultz and W.P. Mason submitted as a Harvard Business School MBA thesis. One of the best early in-depth analyses. April. The second of the new wave of commercial Caucasian-run tofu shops is started by Peter and Judy Beane in Portland, Maine. There were at least 7 small commercial Caucasian-run tofu shops in America by the end of 1976. May-June. Mother Earth News publishes the fi rst of fi ve long articles on soyfoods, each excerpted from The Book of Tofu. June 2-5. First International Workshop on Low-Cost HISTORY OF SOY YOGURT & CULTURED SOYMILK 137 © Copyright Soyinfo Center 2012 Extrusion Cookers held at Colorado State University, with 51 participants. Organized by Judson Harper and Richard Jansen, with funding from USAID through USDA. The 173-page proceedings, edited by Wilson and Stumpf, are published shortly thereafter. Cereal-soy blends are seen as having great promise for production in developing countries. This year cereal-soy blends are fi rst produced in Third World countries using low-cost extrusion cookers: Thriposha in Sri Lanka and Maisoy in Bolivia. July 20. What is Tofu? pamphlet by Shurtleff and Aoyagi published by Westbrae Natural Foods in Berkeley. Aug. 6. New-Age Foods Study Center established by Shurtleff and Aoyagi in Lafayette, California. The name was changed to The Soyfoods Center in Sept. 1980. Aug. Larry Needleman of The Learning Tree in California introduces America’s second tofu kit, which soon becomes the best-seller nationwide. Aug. Farm Food Company, a branch of The Farm in Tennessee, opens America’s fi rst soy deli, in San Rafael, California. They served tofu sandwiches, salads, salad dressings, and cheesecakes; tempeh burgers, deep-fried tempeh cutlets, tempeh with creamy tofu topping, and Indonesian delight (tempeh strips); soymilk ice cream, shakes, yogurt, mayonnaise, and whipped creme; soybean stroganoff and burritos; and TVP chili. They essentially launched the concept of second-generation soyfood products. Sept. 23. The Book of Miso, by Shurtleff and Aoyagi published by Autumn Press. Sept. 29. Shurtleff and Aoyagi begin “Tofu and Miso America Tour.” They do 70 public programs nationwide and travel 15,000 miles in their white Dodge van, continuing until 3 Feb. 1977. In the van they carry hundreds of copies of The Book of Tofu and The Book of Miso and many of Larry Needleman’s tofu kits, plus little bags of natural nigari, all of which they sell at their programs. They usually have meals and spend the night with the people who have sponsored and organized their program. They also visit numerous soyfoods producers and researchers, including The Farm in Tennessee from Dec. 21 to Jan. 2. After the tour, tofu shops started in most of the areas where they spoke. Sept. Dr. Kenneth Bader becomes executive director of the American Soybean Association. With the help of increasing funding from checkoff programs, he ushers in an era of growth, and increased activity and strength for ASA. Oct. 13-15. Seminars on the use of soy protein for foods and meal for feeds are held in Moscow, sponsored jointly by the U.S. Foreign Agricultural Service, the American Soybean Assoc., and the Food Protein Council. More than 200 Soviet offi cials attended. Oct. The Joy of Soy, by Sylvia E. Anderson selfpublished in New Jersey. Nov. Island Spring starts making tofu in Vashon, Washington. Founded by Luke Lukoskie and Sylvia Nogaki. Dec. The term “soyfoods” (spelled as one word) is
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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
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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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 and 124: The Introduction, by Stephen, begin
Page 125 and 126: maintain its physical and organolep
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: fl our, edible groundnut protein is
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
Page 175 and 176: had originated; the key to it had b
Page 177 and 178: Miller started his soymilk research
Page 179 and 180: humans and most mammals. The jejunu
Page 181 and 182: Bragg, CA 95437. Phone: 707-964-292
Page 183 and 184: esearcher, Jackson L. Cartter, who
Page 185 and 186: 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
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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
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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
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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
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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
Page 445 and 446:
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
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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
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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
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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
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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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
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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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
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
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Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
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Homemade yuba. See Yuba, Homemade-H
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International Institute of Tropical
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812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
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Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
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Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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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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