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tub. Note: This is the earliest document seen (Sept. 2012) that uses the term “Soymilk Yoghurt” to refer to soy yogurt. 489. Revista del Instituto de Investigaciones Technologicas (Colombia). 1982. [Two important studies]. 23(138):23-28. [Spa]* • Summary: Conclusions and recommendations are presented from 2 joint studies of the Colombian and Netherlands government (via IIT and TNO). 1. Utilization of soy proteins for human consumption (p. 23-33). Experimental and technical studies, nutritive value, consumer acceptance, marketing trials, and preference tests were carried out on a soymilk beverage, soy cheese, soy yoghurt, toasted soybeans, full-fat soy fl our, and soyenriched arepas. Mixed fl ours (p. 34-38). This project concerned commercial production and utilization of a fl our containing 80% wheat, 17% rice, and 3% soy fl our. Address: Colombia. 490. Tosovic, T. 1982. [Use of soybean products in the milk processing industry]. Hrana i Ishrana (Food and Nutrition) 23(1/2):43-49. [27 ref. Ser; eng]* • Summary: This review, referring mainly to developments in the USA, compares the composition of soymilk and cow’s milk, and discusses the production of dairy-type products made from soymilk or soy protein isolate (including soy curd [tofu], yoghurt, cheese, and non-dairy creamers) and the use of soy products with milk or caseinates to produce fatty spreads, fi lled milks, cultured milk products, etc. Address: Visa Pedagoska Skola za Ekonomiku Domacinstva, Yugoslavia. 491. Well Bean Deli (The). 1982. Menu. Santa Cruz, California. 1 p. • Summary: Hot sandwiches: Tofu burger. Tofu Santa Cruz. Tempeh burger. TLT. Falafel burger. Mochi burrito. Bean taco. Cold sandwiches: Missing egg sandwich. Tempeh salad sandwich. Sushi rolls. Soups with Ak Mak crackers: Miso. Cream of mushroom (changed daily). Spreads: Tossed. Tofu salad. Tempeh salad. Salad of the day. Special entree: Tofu quiche. Tofu eggplant Parmesan (changed daily). From the deli: Tempeh salad. Missing egg salad. Tempeh chips. Garlic onion dip. Tahini dip. Burger mix. Soy yogurt. Fresh fruit salad. Desserts: Carob mint pie. Tofu cheesecake. Fresh fruit salad. Drinks: Carobanana shake. Shake-a-leg hi protein drink. Strawbanana shake. Soymilk–plain, carob. Herb teas (assorted). Fruit smoothie–apple plus choice of orange plus HISTORY OF SOY YOGURT & CULTURED SOYMILK 198 © Copyright Soyinfo Center 2012 two fruits. Note: This deli was previously located at 349 Soquel Avenue, Santa Cruz. Address: 594 Redwood Dr., Santa Cruz, California 95060. Phone: (408) 427-2586. 492. Hagler, Louise. 1982. Soja Total. Das vegetarische Kochbuch der Tennessee-Farm [Total soya. The vegetarian cookbook of the Tennessee-Farm]. Hamburg, West Germany: Papyrus Verlag. 200 p. Translation by Elizabeth Leihs of The Farm Vegetarian Cookbook (1978, English). Illust. 21 cm. [Ger] • Summary: This interesting vegan cookbook book is loaded with creative recipes, illustrations (line drawings), and black-and-white photos. Contents: Beans. Soyameat (TVP). Italian dishes. Chili rellenos, nixatamal and masa. Nutritional yeast. Knishes. Soups. Uncle Bill’s recipes. Gluten. Tempeh. Miso. Soymilk. Ice Bean (Soymilk ice cream, p. 4, 96-98). Soy yogurt. Tofu. Pureed tofu. Yuba. Soy coffee. Soynuts. Soya pulp (okara). Soy fl our. Vegetables. Bread. Cereal grain recipes. Breakfast breads and pancakes. Desserts. Nutritional advice. Note: This is the earliest German-language document seen (March 2007) that mentions soy ice cream, which it calls Soja-Eiskrem, Eis-Bohnen, or Schokoladen-Bohnen- Eiskrem. Address: Summertown, Tennessee. 493. Henderson, Bruce R. 1982. Oakland organic: A vegan primer. Albany, New York: Caboose Press. 200 p. Illust. 23 cm. [24 ref] • Summary: This is a book about veganism which contains a few vegan recipes near the back. It focuses on the San Francisco Bay Area and urban areas, and contains extensive information about soybeans and soyfoods, much of it inspired by Yay Soybeans, from The Farm in Summertown, Tennessee. As follows: Miso, and Soya-Mineral Bouillon (Dr. Bronner’s) (p. 19). Soy as an alternative protein source (p. 37-43). Soymilk (p. 53-56; Jethro Kloss). More soy (p. 57-61; soy pulp [okara] pudding, soysage, Garden of Eatin’ Soy Jerky (illustration of package), Brightsong Missing Egg Tofu Salad (illustration), soy yogurt (fermented), soy tofu–hard, baked, or fried). Sprouting (p. 67-70; incl. soybeans). Fermented foods (p. 71-74; incl. tempeh, raw tofu). Snacks & quick foods (p. 88-96; incl. Ice Bean–soy ice cream, Ice-C-Bean). Miso and soy sauce (p. 120-21). Soyrelated recipes: Baked apples with miso (p. 185-86). Tofu cheesecake (p. 188-89). Soysage (p. 193). Soy ice bean (p. 195). Note: Bruce Henderson was born in 1946. Address: Oakland, California. 494. Re: Names of soyfoods around the world: French. 1982. Form fi lled out by William Shurtleff based on sources given below. 1 p. [Eng; Fre] • Summary: Gives the names of the main soyfoods in French. Sources: Bernard Storup; Bau & Debry, of France.
“Soyfoods–Aliments à base de soja. Fresh green soybeans (edamamé)–Edamamé. Soja frais. Whole dry soybeans–(haricots de) Soja sec / secs. Black soybeans - Fresh soy puree–Purée de soja. Soy sprouts–Pousses de soja. Soja germe. Soynuts–Soja grillé. Graines de soja grillées. Oil roasted soynuts–Graines de soja grillées (à l’huile). Soja grillé, revenu dans l’huile. Dry roasted soynuts–Soja grillé à sec. Graines de soja grillées à sec (or sans huile). Haricots de soja, grillés à sec. Soynut butter–Buerre de soja grillé. Roasted soy fl our–Farine de soja grillé. Soy coffee–Cafe de soja. Soy chocolate–Chocolat de soja. Soymilk–As of Feb. 2012 only the terms “boisson au soja” or “jus de soja” or “tonyu” (the Japanese word for “soymilk”) can be used legally on commercial soymilk products in France–because of dairy lobby protests. The term “lait de soja” is generally used in cookbooks, books, articles, etc. Soymilk ice cream - Soymilk curds - Tofu (regular)–Tofu or Tofou (le). Note: Many French speakers, who are also soyfoods experts, prefer “Tofou.” Soft tofu–Tofu mou. Firm Tofu–Tofu ferme. Extra fi rm tofu–Tofu três ferme. (Deep fried) Tofu cutlets–Tranches de tofu frites. (Deep fried) Tofu burgers–Tofuburgers frits. Burgers de tofu (frits). (Deep fried) Tofu pouches–Poches de tofu (frites). Silken tofu–Tofu soyeux. Pressed silken tofu–Tofu soyeux. Grilled tofu–Tofu grillé. Dried frozen tofu–Tofu séché. Tofu déshydraté. Okara or soy pulp–Okara (l’). Yuba–Yuba (le). Dried yuba sticks - Sweet dried yuba - Fermented black soybeans - Miso or soybean jiang–Miso (le). Soy sauce–Sauce de soja. Sauce soja. Shoyou (le). Chinese sauces - Tamari–Tamari (le). Tempeh–Tempeh (le). Fermented tofu–Tofu fermenté (au vin). Fermented soymilk–Lait de soja fermenté. Natto, thua-nao, kinema–Natto (le). Soy oil–Huile de soja. Soy lecithin–Lecithine de soja. Soy fl our–Farine de soja. Whole (full fat) soy fl our–Farine de soja entière. Defatted soy fl our–Farine de soja dégraissée. Soy grits and fl akes–Flocons et granule de soja. HISTORY OF SOY YOGURT & CULTURED SOYMILK 199 © Copyright Soyinfo Center 2012 Cereal-soy blends (CSM, WSB, etc.) - Soy protein concentrate–Proteine de soja concentrée. Soy protein isolate / Isolated soy protein–Isolat de proteines de soja. Proteine de soja isolée. Textured soy protein products–Protéines de soja texturées (Produits à base de proteines de soja texturée). Textured soy fl our, TSF, or TSP–Farine de soja texturé. Textured soy concentrates–Concentrat de soja texturé. Textured soy isolate–Isolate de soja texturé. Spun soy protein fi bers. Address: Soyinfo Center, Lafayette, California 94549. 495. Reddy, N.R.; Pierson, M.D.; Sathe, S.K.; Salunkhe, D.K. 1982. Legume-based fermented foods: Their preparation and nutritional quality. CRC Critical Reviews in Food Science and Nutrition 17(4):335-70. [125 ref] • Summary: Contents: 1. Introduction. 2. Soy sauce. 3. Tempeh. 4. Meitauza. 5. Miso. 6. Natto. 7. Sufu. 8. Fermented soybean milk and other fermented legume milk products. 9. Kenima [sic, kinema]. 10. Oncom (fermented peanut press cake). 11. Waries. 12. Papadams. 13. Dhokla. 14. Khaman. 15. Idli. 16. Dawadawa. 17. Other legumefermented foods. 18. Future of legume-based fermented foods. References. Nutritional composition is given. Concerning Dawadawa: Made from the cotyledons of the seeds of the locust bean (Parkia biglobosa) it “is also known as ‘kpalugu’ by the Kusasis and Dagombas of northern Ghana, ‘iru’ in Nigeria, ‘kinda’ in Sierra Leone, and ‘netetou’ in Gambia.” It is a protein-rich, “strongsmelling product” that is used as a supplement in soups, stews, porridges, and dumplings. It can be stored without refrigeration for about a year in the tropics. It is eaten in all northern areas of the coastal nations of West Africa: Guinea, Sierra Leone, Liberia, Ivory Coast, Ghana, Togo, Benin, Nigeria, and Cameroun, and in the tier of countries above these including Bissau, Gambia, Senegal, Mali, Upper Volta, Niger, and Chad. Note 1. Soybeans are not mentioned in connection with dawadawa. Note 2. The source of the misinformation about “kenima” is Batra and Millner (1976). Address: 1-2. Virginia Polytechnic Inst. and State Univ., Blacksburg, Virginia; 3. Univ. of Arizona, Tucson; 4. Mahatma Phule Agricultural Univ., Rahuri, Maharashtra State, India. 496. Gupta, S.K.; Patel, A.A. 1983. Use of soymilk for dahi and yoghurt manufacture. Indian Dairyman 35(1):19-25. Jan. [37 ref] • Summary: The type of soymilk and its heat treatment, its enrichment with soluble sugars, and the type of culture used are the most important factors determining the quality of “soymilk dahi, yoghurt, or cultured soymilk.” Table 3 shows the effect of the addition of cheese whey solids on the acidity and texture of “soybean yoghurt.”
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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
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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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 and 188: named The Home Sanitarium... Their
Page 189 and 190: The book is interspersed with nice
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: Kibun in Japan, is going to make 12
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
Page 237 and 238: 599. Magdoub, M.N.I.; Shehata, A.E.
Page 239 and 240: lactone (GDL) is added. Coagulation
Page 241 and 242: India... Technology that makes soya
Page 245 and 246: fi les... A tofu TV dinner is in th
Page 247 and 248: 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
Page 435 and 436:
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“But even now, with his careers a
Page 439 and 440:
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
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
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15 new products. These include: Veg
Page 461 and 462:
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
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
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Page 491 and 492:
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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
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
Page 507 and 508:
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
Page 513 and 514:
1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538:
425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
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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