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

2. Soyfoods industry directory: Names and addresses of
over 850 soyfoods manufacturers in the Western world, plus
major soymilk, miso, shoyu, and yuba manufacturers in East
Asia. 3. Analysis of the soyfoods industry in the U.S.
4. Trends in U.S. and world soybean production: Graph
of world soybean production (1922-1979) including graphs
for the world total, USA, Asia total, and Latin America.
Graph of U.S. soybean production, yields, and exports
(1924-1979).
5. Analysis of the tofu industry in the West: The U.S.
tofu market: overview and outlook. Graph of the number of
tofu (and tempeh) manufacturers in the West from 1975 to
1982. Four-year analysis of the tofu industry in the West.
Listing of North America’s largest tofu manufacturers and
their weekly tofu output. Japan’s largest tofu manufacturers
and their daily output. Favorite tofu, soymilk, and tempeh
recipes as served at U.S. soyfoods, delis, cafes, and
restaurants, or marketed as ready-to-serve products. Books
on tofu published in America.
6. Analysis of the tempeh industry in the West: Graph of
number of tempeh manufacturers. Recipes. Listing of North
America’s largest tempeh manufacturers and their weekly
output.
7. Analysis of the worldwide soymilk industry: Analysis
of the soymilk industry in the United States. Analysis of
the soymilk industry in Japan. Major Japanese soymilk
companies and their products.
8. Analysis of the soy sauce / shoyu and miso industries
worldwide. Statistics on fermented soyfoods in East Asia.
The soy sauce market in the United States (1981). U.S.
imports of soy sauce. Graph (1947-1981. Source: U.S.
General Imports, Schedule A. Commodity by Country. U.S.
Dept. of Commerce, Bureau of Census). U.S. imports of
soy sauce. Table (1947-1981. Source: U.S. General Imports,
etc. See above). The shoyu / soy sauce market in Japan.
Graph. (1886-1980. Includes: Number of manufacturers. Per
capita consumption. Shoyu production. Kikkoman’s market
share (%)). The miso market in Japan. Graph. (1930-1980.
Includes: Per capita consumption. Total miso production.
Factory production. Number of manufacturers. Home
production. Amount of soybeans used). Overview of the
miso market in the United States. Miso exports from Japan
(1981). Japan’s ten largest miso manufacturers and their
output.
9. Other: Analysis of the soynuts industry in the U.S.
North America’s larger soyfoods delis, cafes & restaurants.
The soybean crushing industry; overview.
10. Soyfoods terminology and standards (Glossary of
soyfoods terms): I. Traditional nonfermented soyfoods: Fresh
green soybeans, okara, roasted soy fl our (soy coffee, soy
chocolate), soybeans, soymilk (soymilk ice cream, soymilk
soft serve, frozen soymilk yogurt, soymilk mayonnaise,
soy shakes, soy nog, soymilk whipped cream), soynuts, soy
sprouts, tofu (regular tofu, deep-fried tofu {deep-fried tofu
HISTORY OF SOY YOGURT & CULTURED SOYMILK 193
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cutlets called nama-age or atsu-age in Japan, deep-fried
tofu burgers or burger balls, called ganmodoki or hiryozu
in Japan, deep fried tofu pouches (called aburage in Japan;
the words “deep-fried” may be dropped from the names
after the initial usage, and in recipes or on package labels,
if desired}), silken tofu {made without separation of curds
and whey, called kinugoshi in Japan; modern types, all made
with glucono delta-lactone as coagulant, and all known in
Japanese as juten-dofu, are packaged lactone silken tofu,
bagged lactone silken tofu (fukuro-dofu), sealed lactone
silken tofu (buro-dofu), and Ever-Fresh Lactone Silken Tofu
(in Tetra-Pak}), grilled tofu, frozen and dried-frozen tofu.
(Note 1. It is illegal to describe the latter product as “freezedried
tofu,” since freeze-drying is a completely different
process), terms associated with making tofu {fresh soy
puree, a coagulant or curding agent, forming box, fi lter bag
or pressing sack, tofu comes in cakes, not blocks}), whole
soy fl our, fl akes and grits, yuba.
II. Traditional fermented soyfoods: Fermented soymilk
products (soymilk yogurt {Soy Yogurt, Soyogurt, Soygurt},
acidophilus soymilk, soymilk kefi r, viili, piima, buttermilk
{Soy Kefi r, etc.}), fermented tofu (wine-fermented tofu,
brine-fermented tofu), miso (rice miso, barley miso,
soybean miso, Chinese soybean chiang), natto (thua-nao
from Thailand and kinema from Nepal; all are non-salted),
fermented black soybeans [fermented black soybeans]
(Chinese fermented black soybeans know as shih, tou-ch’ih,
tou-shih, or dow-si; savory fermented black soybeans called
Hamanatto in Japan, Daitokuji fermented black soybeans
called Daitokuji natto in Japan, Philippine fermented black
soybeans called tausi or tao-si in the Philippines, Indonesian
soy nugget paste called tauco, formerly spelled tao-tjo,
Malaysian soy nugget sauce called tao-si), soy sauce (shoyu.
The fi ve basic types of Japanese shoyu are: regular shoyu
called koikuchi shoyu in Japanese, light-colored shoyu called
usukuchi shoyu, tamari shoyu, clear shoyu called shiro
shoyu, and rich shoyu called saishikomi shoyu), tempeh,
other fermented soyfoods.
Note 2. This is the earliest document seen (Sept. 2012)
that uses the word “Soygurt” to refer to soy yogurt.
III. Soy oil and modern soy protein foods: soy oil,
defatted soy fl our, fl akes and grits, soy protein concentrate,
soy protein isolate, textured soy protein products (TSP, TVP
is a registered trademark of the Archer Daniels Midland
Company and cannot be used as a generic name for this
product), meat analogs (foods typically made from spun soy
protein fi bers to resemble meat, fi sh, or poultry products).
11. Names of soyfoods around the world: Names of
40 products. Brazilian / Portuguese names. British English
names. Chinese names (fermented tofu is Toufu-ju or Sufu).
French names, German names. Japanese names. Spanish
names.
12. Key institutions working with soyfoods in the
West: The Soyfoods Center, Soyfoods Association of North