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

slide show with 60 color slides. The main topics: (1) Ten
reasons soybeans will be the protein source of the future
(2) The role of soymilk in China’s modernization program
(3) Various products a soy dairy can make from soymilk
(ice cream, tofu, yogurt, yuba, etc.) (4) The advantages of a
combined soy-cow dairy (5) Soymilk as a modern food.
Part II: DTD described its soymilk process and we
served 3 samples: plain, sweetened, and chocolate. Out of the
35 participants, most liked the plain-unsweetened fl avor best.
They said it was free of grassy and burnt fl avors and was not
too thick or too thin. The second favorite was the sweetened.
Only 1 person rated the chocolate as the best. The thickness
was just right; the sweetness too. They would like to drink
it hot in the winter. A general complaint regarding the
sweetened and the chocolate was that they coated the mouth
and were too thick, but I noted that they were not cold when
served.
1. Soymilk could be used to make ice sticks. 2. Mingun
= a type of fi rm, deep-fried tofu. 3. Bamboo yuba [dried yuba
sticks]–Fu Chuk in Cantonese. 4. There is a lot of dried Yuba
in Guangzhou. 5. Henan is a major soybean growing region
in China.
Lawrence Yung-Lu Li.
1. Dr. Chow (initials = I.C. or En-Tsu) got a PhD on tofu
in the USA in the 1930s from Cornell University (Ithaca,
New York). See Cal (Berkeley) thesis list of dissertation
abstracts. 2. Guangzhou dairy is planning to make soymilk.
3. There are no books on tofu in China, new or old.
May 31. I walk out in the early morning to watch
thousands of people doing Tai-chi. I conduct Guangzhou
seminar #2. Then drive out into the Guangdong countryside
to see proposed DTD dairy site. Address: P.O. Box 234,
Lafayette, California 94549. Phone: 415-283-2991.
501. Product Name: Yogo Non-Dairy Soyogurt [Plain].
Manufacturer’s Name: Bud, Inc.
Manufacturer’s Address: 1100 Wicomico St., Baltimore,
MD 21230.
Date of Introduction: 1983. May.
Ingredients: Soymilk & yogurt cultures.
Wt/Vol., Packaging, Price: 8 oz plastic cup.
How Stored: Refrigerated.
New Product–Documentation: Label. 1983, May (dated).
3 inches diameter. Plastic lid. Red and blue on white. “No
calorie. No cholesterol. Vegetable protein. Soymilk & yogurt
cultures. Serve as is or mix with honey or fruits.”
Shurtleff & Aoyagi. 1984. Soymilk Industry & Market.
p. 61. “As of early 1984, the only U.S. company known
to be making soymilk yogurt was Bud Inc. in Baltimore,
Maryland. They were making 240 x 8-oz. cups/week.”
Soya Newsletter. 1988. July/Aug. This soymilk-based
product, which has been on the market for over 5 years, is
sold unfl avored in 8 oz. cups and retails for about $0.70.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 201
© Copyright Soyinfo Center 2012
502. Steinkraus, Keith H.; Cullen, R.E.; Pederson, C.S.;
Nellis, L.F.; Gavitt, B.K. eds. 1983. Handbook of indigenous
fermented foods. New York, NY: Marcel Dekker. ix + 671 p.
May. Illust. Index. 26 cm. Microbiology Series, Vol. 9. [200+
ref]
• Summary: Contents: Foreword by E.J. Da Silva. Preface.
1. Indonesian tempeh and related fermentations: Protein-rich
vegetarian meat substitutes. 2. Indigenous fermented foods
involving an acid fermentation: Preserving and enhancing
organoleptic and nutritional qualities of fresh foods.
3. Indigenous fermented foods in which ethanol is
a major product: Types and nutritional signifi cance of
primitive wines and beers and related alcoholic foods.
4. Indigenous fermented amino acid / peptide sauces and
pastes with meatlike fl avors (p. 433-571): Introduction.
(A) Soy sauces: Japanese shoyu: Koikuchi, usukuchi,
and tamari; Chinese chiang-yu, by Tamotsu Yokotsuka (p.
437-51). Taiwanese soy sauce, by Liu (p. 451-56). Malaysian
soy sauce: Kicap, by Ong, Mercian, Poesponegoro and
Tanuwidja (p. 456-61). Indonesian soy sauce: Kecap, by
Saono, Poesponegoro and Tanuwidja (p. 461-65). Korean
soy sauce, by Chang (incl. homemade kanjang and meju,
p. 465-66). Taiwanese black bean sauce: Inyu, by Jan et al.
(p. 466-67). Philippine taosi [fermented black soybeans], by
Steinkraus (p. 467).
(B) Fermented soybean pastes: Japanese miso, by Ebine,
Shurtleff and Aoyagi (p. 468-79). Indonesian tauco, by
Saono et al. and Winarno (p. 479-82). Korean Doenjang and
kochujang, by Chang, Shurtleff and Aoyagi (p. 482-87).
(C) Fermented fi sh-shrimp sauces and pastes (p. 487-
526).
(D) Fish-soy sauce and fi sh-soy paste, by Ismail (p. 526-
30).
(E) Miscellaneous Oriental fermentations. Japanese
natto (itohiki natto), by Hayashi and Ota (p. 530-45).
Japanese Hama-natto (hamanatto) and related products (incl.
yukiwari natto, p. 545-47). Chinese red rice: Anka (Ang-