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One of my favorite treats was to lick the paddle from the icecream freezer before we left home to go to the lecture... “Grandpa and Grandma Kloss died when I was in my mid-teens.” The frontispiece (facing the title page) is a portrait photo of Jethro Kloss. An original of this photo was sent to Soyfoods Center in 1985 by Doris Kloss Gardiner of Loma Linda, California. On the 4th page of photos in the center section is an ad by “Kethro Kloss Health Food Company, Brooke, Virginia.” Photos show two hand grinders, a large-scale gas-fi red pressure cooker, a large stove-top pressure cooker, and a hand scaler. The text begins: “We manufacture a large line of health foods.” In 1921 Kloss opened this health food factory in Brooke, VA, and it as on this site that he began writing Back to Eden. Address: P.O. Box 1439, Loma Linda, California 92354. 459. Quadernos de Natura (Editorial Posada, Mexico). 1981. Alimentacion natural balanceada [Balanced natural nutrition]. No. 12. 96 p. [10 ref. Spa] • Summary: Contains information on: How to make soymilk at home (p. 70-71). Homemade soy fl our (p. 71-72). Homemade soy yogurt (p. 72-73). 460. Stobart, Tom; Owen, Millie. 1981. The cook’s encyclopedia: Ingredients and processes. New York, NY: Harper & Row, Publishers, Inc. xii + 547 p. Illust. 25 cm. [20 ref] • Summary: Soy related entries include: Bean curd (incl. tofu). Bean-curd cheese [fermented tofu]. Bean paste and bean sauce (incl. Red bean paste) is sweet and made from adzuki beans. Yellow bean paste is made from soybeans and is salty and pungent. “Fermented salted black beans” is made from a black variety of soybeans; these salted black beans can be used to make “black bean sauce” which can be used as a fl avoring in fi sh, lobster, chicken, and pork dishes. Soybean (incl. soya bean, soja bean, fl our {“pork soya links” used in Britain during World War II}, sprouts, soy oil, soy sauce, soymilk, vegetable yogurt [soy yogurt], vegetable cheese [soy cheese], tempeh, bean curd skin [yuba], miso, tamari, soy sauce, soy protein isolate, soy granules or grits, textured plant protein [textured soy protein]). The name in four European languages is given. Soy sauce or shoyu (It “is said to be one of the ingredients of Worcestershire sauce.” Incl. the “very heavy Indonesian ketjap {ketjap manis or ketjap benteng}, which is a type of soy sauce,...”). The name in four European languages is given. Textured plant protein (a high-protein foodstuff manufactured from plants (soybeans, peanuts, wheat, cottonseed, etc.). “Originally it was aimed at the vegetarian market.” Also called “textured vegetable protein” in the USA. Incl. textured soy fl our, textured soy protein gel and fi bers). Worcestershire sauce: Begins with a history (starting in HISTORY OF SOY YOGURT & CULTURED SOYMILK 188 © Copyright Soyinfo Center 2012 1837) based on the fanciful story so widely known. “Thus was born what is probably the world’s best-known and most ubiquitous bottled sauce, one which has become a standard ingredient.” Note: How about soy sauce? “The exact formula is secret. Although it is much imitated, nobody seems to be able to get quite the taste of the original.” Also contains entries for adzuki, ketchup (“Javanese katjap [ketjap], for example, is a very sweet soy sauce”), peanut (groundut or monkey nut), pulses, seaweed, sesame seed, tahini. Note: Millie Owen prepared the American edition of this book. Address: 1. Hassocks, Sussex, England; 2. Northfi eld, Vermont. 461. Vaidehi, M.P.; Vijayakumari, J. 1981. Soya delights: Recipes for the use of soybean. Hebbal, Bangalore 560-024, India: University of Agricultural Sciences. xii + 106 p. Illust. No index. 22 cm. All India Coordinated Research Project on Soybean. [17 ref] • Summary: Contents: 1. Introduction: Importance of soybean in Indian diet, processing method of soybeans, University of Illinois methods of processing for home and village level use, industrial processing of soybeans, soybean cultivation details, glossary. 2. Boiling method for soy dishes. 3. Roasting method for soy dishes. 4. Steaming method for soy dishes. 5. Frying method for soy dishes. 6. Baking method for soy preparations. 7. Sweet dishes from soybeans. 8. Soy milk and its preparation. 9. Soy fermented foods (tempeh). Tables and fi gures (12). Address: 1. PhD; 2. Mrs., instructor. Both: Univ. of Agricultural Sciences, Bangalore, India. 462. Wood, B.J.B. 1981. Introduction of new fermented foods into Western culture. Advances in Biotechnology 2:467-72. Also in Proceedings of the VIth International Fermentation Symposium; London, Ontario. Academic Press, New York, pp. 467-472. [6 ref] • Summary: Discusses soy sauce, shoyu, miso, tempeh, sake, and soy milk. Address: Dep. of Applied Microbiology, Univ. of Strathclyde, George Street, Glasgow G1 1XW, Scotland. 463. World of God. 1981. The cookbook for people who love animals. 2nd ed. Route 2, Box 98E, Brooksville, Florida 33512. 176 p. Edited by Butterfl ies. Illust. and cover design by Flowers. Recipe index. 26 cm. Spiral bound. The 4th edition was copyright in 1987. [31 ref] • Summary: The top of the title page reads: “Over 300 totally vegetarian recipes. From beginner to gourmet. No meat. No eggs. No dairy. No honey.” At the bottom of the title page is a fi eld of red and orange fl owers, with butterfl ies around them, and a rayed sun overhead against a light yellow background. This is a good, spiral-bound collection of vegan recipes, which are straightforward, appetizing, and nutritious. Special section includes recipes for cat and dog food.
The book is interspersed with nice quotations about vegetarianism, veganism, and animal rights from great thinkers such as Longfellow, Emerson, Schopenhauer, John Gallsworthy, Jeremy Bentham, Cicero, Herbert M. Shelton, John Ruskin, John Stuart Mill, Tagore, Plutarch, Tolstoy, Cardinal Newman, George Bernard Shaw, Thoreau, St. Francis, Leonardo da Vinci, Harriet Beecher Stowe, Romain Rolland, and Friedrich W. Nietzsche. The glossary of ingredients lists okara, soy powder, tamari, tofu. “Soy powder [whole soy fl our]–Made from cooked soybeans, it contains all the natural oil of the soybean. Used in casseroles, sweets, and for making soy milk. It can also be used as an egg substitute. Use 1 heaping tablespoon soy powder and 2 tablespoons water in place of 1 egg.” Recipes with soyfood terms in the title include: Quick instant soy milk (p. 12). Soy milk. Soy yogurt (p. 13, made from tofu, frozen and non-frozen bananas, etc; not fermented). Soy margarine (p. 13). Soy tofu. Scrambled tofu. Tofu cottage cheese (p. 14). Tofu cream cheese (p. 15). Bran muffi ns (with soymilk, p. 22). Most baked goods include soymilk in place of dairy milk. Miso soup (p. 37). Tofu eggless salad. Okara salad (p. 54). Tofu potato salad (p. 56). Tomato tofu salad (p. 57). Tofu tahini dressing. Blond miso dressing (p. 67). Orange tamari dressing. Soy mayonnaise (p. 68). Miso spread (p. 69). Hot miso dressing (p. 73). Tahini-tamari sauce (p. 75). Stuffed tomato with soybeans (p. 92). Tofu saute (p. 104). Potatoes with tofu. Noodle tofu (p. 105). Tofu bean-thread saute (p. 106). Matzoh tofu bake (p. 124). Soy burgers (p. 131). Okara cylinders (p. 132). Tofu cheesecake (p. 141). Carob tofu cream pie (p. 143). Recipes for dogs and cats: Okara delight (p. 163). Soybean mash (p. 164). Instant soybean-meal dinner (p. 165). At the back is a 6-page section titled “The Spirit of Ahimsa” by H. Jay Dinshah, president of the American Vegan Society. It is excerpted from his books “Out of the Jungle” and “Here’s Harmlessness.” Note: This is the earliest document seen (Sept. 2012) that mentions (or gives a recipe for) a nonfermented soy yogurt. Address: Brooksville, Florida. 464. Yepson, Roger B. ed. 1981. Home food systems. Emmaus, Pennsylvania: Rodale Press, Inc. 475 p. Illust. Index. 29 cm. [15 ref] • Summary: Extensive, positive information on soyfoods is contained in the chapters on Grains (and bread, see p. 35), Beans (p. 94-95, 99-115; tofu, tempeh), Sprouting (p. 120, 125, 127), Canning (p. 203), and The Home Dairy (p. 298; soymilk, soy yogurt). Reviews and photos of many soyfoods books are given, with a sample recipe from most. Pages 298 notes: “Soymilk is low in ribofl avin (vitamin B-2), totally lacking in vitamin B-12, and has drastically less calcium than dairy milk. On the other hand, soymilk is lower in carbohydrates, has 12% fewer calories, 25% less fat, HISTORY OF SOY YOGURT & CULTURED SOYMILK 189 © Copyright Soyinfo Center 2012 no cholesterol, and contains 15 times more iron than cow’s milk.” Address: Emmaus, Pennsylvania. 465. Sheridan, Margaret. 1982. Touring a tofu factory 6,000 miles east of the Orient. Chicago Tribune. Jan. 14. p. 1, 3. • Summary: Tofu is on the rise in America, where there are now about 150 tofu shops. Although a growing number of supermarkets are now selling tofu, and more restaurants are serving it, it is still new to many Americans. There are four tofu factories in Chicago; this article is based on a visit to one of them, MU Tofu, run by Rebecca and Yoshihara Uchida. The word “MU” comes from her maiden name, Miller, two years ago, and his family name, Uchida. They met in 1977, when they both worked in the fi eld of cameras. “A common interest, tofu and its manufacture, started to jell when he was transferred back to Japan. She followed, they married,” and decided to start a tofu shop. So they apprenticed themselves to a tofu maker–who thought they were crazy. Describes how soft and fi rm tofu are made at MU Tofu. “Uchida believes tofu has the same marketing potential as yogurt.” He believes it will become part of the American diet. Includes recipes for Tofu lasagna, Potato surprise, Cheese tofu dip, and Tofu carrot cake. A photo shows Yoshihara Uchida removing tofu from a metal forming box. Note: This is the second earliest document seen (Feb. 1999) which compares the potential market for tofu with the current market for yogurt. 466. Shurtleff, William. 1982. Viili is heavenly. Soyfoods. Winter. p. 10. • Summary: “In Soyfoods No. 5 (Summer 1981) there appeared one of the fi rst articles in English about the delectable Finnish cultured food viili (It was mistakenly called viilia in the article). For the past nine months we have prepared soymilk viili at home once a week using a starter obtained from GEM Cultures. We’ve enjoyed it almost daily, drizzled over applesauce, blueberries, or strawberries, or topped with granola. We have shared our culture with many of our friends who, like us, enjoy the mild, creamy-rich fl avor and the unique thick, honeylike yet slightly ‘stretchy’ consistency, plus the convenience. Unlike yogurt, soymilk viili can be made at room temperature without an incubator and without having to boil the cups or jar it’s made in to sterilize it. “Finland has two favorite fermented milk products: viili and piima. Viili is eaten and piima is drunk. Viili comes in two varieties: ‘long’ which is stretchier and incubated at a lower temperature and ‘short’ which is less stretchy. Long viili, when at its best (or so the Finns claim) is so elastic you have to cut it with scissors! A number of scientifi c journal articles have been published about viili in Europe; they report that the main fermentation organism is the bacterium Streptococcus cremoris. In Swedish, viili is called fi l.
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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
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
Page 137 and 138: • Summary: Contents: Introduction
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
Page 187: named The Home Sanitarium... Their
Page 191 and 192: Soyfoods Industry and Market. p. 7.
Page 193 and 194: 2. Soyfoods industry directory: Nam
Page 195 and 196: in Okayama, and when it is done the
Page 197 and 198: Kibun in Japan, is going to make 12
Page 199 and 200: “Soyfoods-Aliments à base de soj
Page 201 and 202: slide show with 60 color slides. Th
Page 203 and 204: Commercial soymilk kefi r, named So
Page 205 and 206: product. Address: Sweden. 515. Prod
Page 207 and 208: Dep. of Human Ecology, Univ. of Mar
Page 209 and 210: and was eventually appointed direct
Page 211 and 212: his laboratory pouring ingredients
Page 213 and 214: • Summary: In an attempt to impro
Page 215 and 216: state of the art technology from th
Page 217 and 218: natural food stores. The starter wa
Page 219 and 220: arranging for two Japanese scientis
Page 221 and 222: stores in France. The price is very
Page 223 and 224: 579. Kates, Joanne. 1985. Tofu for
Page 225 and 226: Community members started the fi rs
Page 227 and 228: Canada and Plenty USA sent Farm Soy
Page 229 and 230: in California under the management
Page 231 and 232: launched by Eastern Food products o
Page 233 and 234: April 26. Add Society for Acclimati
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Page 237 and 238: 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
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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
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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
Page 555 and 556:
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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