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

“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.”