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

and editor of The National Grocer, 30 Union Square, New
York.
25. Li, Yu-ying; Grandvoinnet, L. 1912. Le soja [The
soybean]. Agriculture Pratique des Pays Chauds (Bulletin du
Jardin Colonial) 12(106):28-38. Jan. [16 ref. Fre]
• Summary: Contents (continued): Soymilk (continued):
Chemical properties, composition (comparison with 8
animal milks–in bar chart form showing protein, lipids,
carbohydrates, and ash), action of ferments [enzymes]
and diastases [diastatic enzymes] on soymilk (Action
des ferments et des diastases sur le lait de soja) (1. The
lactic ferments {kefi r, yogurt, etc.} act in the same way
on vegetable milk and on animal milks. 2. The ferments
of certain European cheeses make analogous vegetable
cheeses {fromage végétal d’une façon analogue}. 3. Rennet
coagulates soymilk, but the optimum temperature is a little
higher than for cow’s milk. 4. The ferments that we have
extracted from shoyu [Japanese soy sauce] coagulate animal
milks in the same way as vegetable milk).
Uses of soymilk (p. 30): They are the same as those of
the animal milks. We will note, mostly, its use in China as a
substitute for mother’s milk. (Footnote 1. One of our parents
was nourished, from the fi rst phase of life, with soymilk. He/
she is now 37 years old and has always been in excellent
health).
Residues of the [soy] dairy (residus de laiterie; okara).
Condensed soymilk (lait de soja concentré). Powdered
soymilk (lait de soja en poudre). Fermented soymilk (Kefi r,
yogurt, etc. are increasingly used therapeutically. One can
compensate for the lack of carbohydrates in vegetable milk
by the addition of lactose {or levulose for diabetics}). Tofu–
which Li calls Caséo-Sojaïne (fromage de soja)–meaning
“tofu or soy cheese”: Method of production, coagulants used,
perfected modern production methods at Li’s factory (In
this factory, tofu can be made into either non-fermented or
fermented cheeses. The non-fermented cheeses {Fromages
non fermentés} are of two types: Fresh and hard/fi rm. The
fresh are white in color and the consistency of hard-boiled
eggs. The hard/fi rm are of two types: In diced sheets {salted
or unsalted}, and in salted, semi-dry pieces/morsels. The
fermented cheeses {Fromages fermentés} may be of the
Gruyere, Roquefort, or Camembert types), tofu yields,
preservation and storage, composition of tofu (compared
with 4 meats on a moisture-free basic, in bar chart form
showing protein, lipids, carbohydrates, and ash), digestibility
of tofu, culinary preparations based on tofu (tofu omelette
with egg, smoked tofu with shoyu, tofu pâté, soy sausage–
made like regular sausage except that meat and fat are
replaced by fresh, hard tofu plus butter or cocoa butter).
Soy casein (Caséine de soja; for food or industrial uses).
Contains various tables and charts from other sources.
Residues of the [soy] dairy (residus de laiterie; okara,
p. 30-31): After fi ltering the [soy] milk, a slightly fi rm,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 33
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aqueous oilcake remains in the fi lter cloth that is still very
rich in nutrients (substances alimentaires). According to Dr.
Bloch, it does not contain any trace of starch (our tests agree
with this conclusion). Consisting of torn cells emptied of
the largest part of their content, it would have the following
percentage composition (see Bloch 1907):
Protein 0.248, water 88.75, ash 0.36, fat .04, other 10.85.
“The oilcake (torteau) obtained at the factory of ‘Soy-
Casein’ (Caséo-Sojaine) and analyzed at the municipal
laboratory of Paris yielded:
Water 80.04, protein 33, fat 8.44, carbohydrates 22.63,
mineral salts 4.24.
“This oilcake was very easily dried to 10% water. The
milk can only be fi ltered after boiling, thus according to
Prinsen [Geerligs]:
Proteins 29.38, oil 12.81, ash 4.66, carbohydrates that
are convertible to sugar 26.80, fi ber 11.10, cellulose 10.2.
“The oilcake can be diluted in water. The liquid thus
obtained is used in grinding to make the second extraction of
[soy] milk.”
Soy casein (p. 38): The casein or legumine of soymilk
can be prepared by precipitation, purifying it by several
dissolutions and precipitations, and fi nally drying it. One
obtains a yellowish powder resembling animal casein
obtained by the same processes.
It is generally admitted that vegetable albumins have
a coeffi cient of assimilation greatly inferior to those of
animal albumins. But confi rmation of this is far from being
defi nitive. The experiments of Messrs. H. [Henri] Labbé and
Marchoisne have showed, in effect, that vegetable albumin is
as well assimilated as animal albumin.
Legumine is different from animal casein, but the
differences are of the same order as those which exist
between the various animal caseins. The differences existing
between the caseins of the various animal milks have been
noted by many chemists.
The casein extracted from soymilk can be used in the
same applications as casein from cow’s milk. These are of
two types: food and industrial. For food uses, one can point
out the manufacture of powders, of lacteal fl ours (farines
lactées, perhaps wheat fl our enriched with soy casein), of
whole-grain bread, etc.
Note 1. This is the earliest document seen (April
2001), worldwide, that mentions a Western-style soy cheese
(Gruyere, Roquefort, or Camembert types), or a tofu sausage.
This is also the earliest French-language document seen that
mentions soy cheese, which it calls fromage de soja.
Note 2.
Note: This is the earliest document seen (Jan. 2003)
concerning the use of tofu in a second generation product.
Note 3. This is the earliest document seen, worldwide,
that mentions powdered soymilk or dried soymilk.
Note 4. This is the earliest document seen, worldwide,
that mentions soy kefi r. Address: 1. Counseiller de 1ere