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

kah [ang-kak, angkak]), by Lin, Su and Wang, Sooksan and
Gongsakdi, and Pichyangkura (p. 547-53). Chinese sufu, by
Su and L.-P. Lin (incl. nyufu, p. 553-61). Note: Chapter 4
contains about 195 references.
5. Mushrooms: Producing single cell (microbial) protein
on ligno-cellulosic or other food and agricultural wastes.
6. General papers related to indigenous fermented
foods: Contributions of the western world to knowledge of
indigenous fermented foods of the orient, the importance
of microbial genetics in indigenous food fermentations,
new uses for traditional food fermentations, mycotoxin
problems in indigenous fermented foods and new methods
for mycotoxin analysis.
Less widely known fermented foods include: Idli, dosa/
dosai, dhokla (with soy, 131-35), enjera (162), tef/teff (164),
wot (165), hopper (173), kishra (175), lambic (179), ogi
(with soy, 189-98), mahewu (203), gari (208), dahi (249-57),
srikhand and lassi (256-57), laban rayeb, laban zeer, yogurt
(257-59; cultured soy yogurt is mentioned on p. 616), liban,
mast, mass, taw (260), tairu (with soy, 260-65), kishk or
kushuk (267), Metchnikoff (266), trahanas or tarhanas (271-
76), rabdi, jalebi (275), koumiss (276), kefi r (277-80).
Alcoholic beverages and foods: Honey wine, mead,
metheglin (305), tej (306), sugar cane wines, basi, bubod,
binubudan (307), palm wine or toddy (315-28), pulque (328-
37), kaffi r (344), tesguino (352), bouza (357), pito (358),
busaa (365) sake (373-79), yakju and takju (379), tape =
tapeh (381-400), ragi (381), tapuy (400), lao-chao (402),
madhu (406), brem (408), tropical vinegar (410-14), nata
(414-20), tea fungus (421), nuoc-mam (516-21).
Reviewed in Scientifi c American (Nov. 1983, p. 37),
and in Bio/Technology (1984. p. 364). Address: Inst. of Food
Science, Cornell Univ., Geneva, New York.
503. Shurtleff, William. 1983. In Beijing. Our guide. Meet
Mr. Pan (June 9) (Document part). In: William Shurtleff.
1983. Log of Soyfoods Research Trip to China and Japan: 29
May to 10 July. Lafayette, California: Soyfoods Center. 117
p. See p. 17-18. Unpublished manuscript.
• Summary: Morning: Ms. Chen Xihau is our guide. She
says fear is everywhere in China. Everyone is a potential spy.
Fermented tofu (doufu-ru) and soy nuggets (douchi,
[fermented black soybeans]) are sold in “salty vegetable”
(sien tsai) shops.
Mr. Pan is the top man in the federal Ministry of Light
Industry (MinLight). Super guy. He is director of the Food
Industry Bureau. He is interested in developing a soymilk
industry in China. Cow’s milk cannot meet the demands
of a large population. A new policy in China is to increase
soybean production. Recently the American Soybean
Association (ASA) sponsored 6 MinLight (Ministry of Light
Industry) people (both federal and Beijing municipality) on
a trip to study soymilk production in Hong Kong, Japan, and
Thailand. They are now considering whether or not to use
HISTORY OF SOY YOGURT & CULTURED SOYMILK 202
© Copyright Soyinfo Center 2012
the “wet” or “dry” process. He says that Vitasoy uses the dry
process.
The traditional Chinese method of making soymilk
extracts / recovers only about 60% of the protein in the
soybeans; the modern method and technology recovers 80-
85%.
New products he would like to make from soymilk are
ice cream (he saw it in Japan, tasted it and liked it), yogurt,
and infant foods. He would like to use soybean protein in
meat products (they are testing this now). He attended a
recent meeting in Shanghai (not related to ASA) on the use
of soy protein isolates. China seems unaware of the vast
potential of soy fl our.
He says that the government policy based on direct use
of the soybean as food makes better use of the land than use
in a feedlot or feeding soybeans to animals and then eating
the animals. The policy is for plant protein to be the major
source of protein and for animal protein to be secondary.
Vitasoy is Witanai (pronounced wi-TAH-nai). Hi-C is
Yangwan.
For soymilk, Mr. Pan prefers the term douru to dounai.
Danny Wang says the World Bank is helping to fi nance
reclamation of 2 million ha (hectares) of farmland in the
three rivers area of Heilongjiang. One-third of this will be
planted to soybeans. Address: P.O. Box 234, Lafayette,
California 94549. Phone: 415-283-2991.
504. SoyaScan Notes. 1983. What is kefi r? (Overview). June
15. Compiled by William Shurtleff of Soyfoods Center.
• Summary: Kefi r is an acid-alcohol fermented milk
that originated and is still most widely consumed in the
area of the Caucasus Mountains which form the border
between southern Russia (Ciscaucasia, on the north) and
Transcaucasia (Georgia, Azerbaijan, and Armenia, on the
south). This area is between the Black and Caspian seas,
on the boundary between Europe and Asia. Kefi r is made
from the milk of the goat, sheep, or cow. As of 1983 kefi r
accounts for approximately 65% of the fermented milks
in the USSR. Per capita consumption is 10-15 lb/year.
Real kefi r contains a lot of carbon dioxide (which gives
it a delightful effervescence–”the champagne of dairy
foods”) and up to 1% alcohol. Kefi r is made from kefi r
grains, which are moist, gelatinous, whitish or yellowish,
irregular granules that look like miniature caulifl owers
and range in size from that of wheat grains to walnuts.
They are stable conglomerates of lactic acid bacteria and
yeasts, held together by a polysaccharide gum called kefi ran
produced by the predominant bacterial species, probably
Lactobacillus brevis. Predominant yeasts include Torulopsis
holmii and Saccharomyces delbrueckii in a ratio of about
10:1. The process is based on the symbiotic action of lactic
acid bacteria and yeasts. The kefi r culture doesn’t require
a sustained high temperature for incubation. The optimum
temperature is room temperature (17-23ºC).