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amazake? Rice. Koji. Almond amazake. Nutritional analysis. Makers of amazake. Amazake kefi r-yogurt. Amazake as a baby food (with Bifi dus and Streptococcus faecium). Milk substitutes. The future of amazake. Recipes (29 recipes, including variations). About the ingredients (incl. miso) Appendixes: I. About aseptic packaging. II. Sources of amazake and koji. Bibliography. Glossary. Note 1. This book contains extensive information from the book Amazake and Amazake Frozen Desserts: Industry and Market in North America, by Shurtleff and Aoyagi (Soyfoods Center, 1988), used without acknowledgment or permission. Except for the chapters on “Recipes,” and “Amazake as a baby food,” it contains almost no new research or information. Talk with Benjamin Hills. 1991. Sept. 18. This book reads like an advertisement for amazake. Grainaissance was originally thinking of hiring John Finnegan to write a book on amazake, but they decided to withdraw from the deal, so he went ahead and did it on his own. Talk with Celestial Arts. 1991. Sept. 27. John Finnegan used to be the head of Elysian Arts, 20 Sunnyside Ave. Suite A161, Mill Valley, CA 94941. He now resides in Santa Monica, California. The book has sold about 800 copies to date. Note 2. This is the earliest English-language document seen (July 2012) that uses the term “rice beverage” to refer to amazake and related products. Address: Santa Monica, California. Phone: 415-389-8925. 908. Medical Soy S.p.A. 1990. Medical Soy: l’alta gastronomia senza colesterolo [Medical Soy: The high gastronomy without cholesterol (Poster)]. Via Matteotti 55, 20068 Peschiera Borromeo (Milan), Italy. 1 p. 24 x 33 cm. [Ita] • Summary: On the front of the poster, two subtitles read: “A revolution in gastronomy which will leave a sign to future generations is presented at a fair in Milan. More than 100 foods in all, and all resembling traditional foods such as yogurt, cheeses, and salami, yet all free of animal fats.” All will be available from 15 Nov. 1989. Photos show: (1) a cylindrical head of cheese on a cheese board with a wedge cut out to show the inside. A knife, glass of wine, and bouquet of fl owers are nearby; (2) A large cooler case, about 7 feet long and 4 feet high is packed with nothing but Amisoya fresh products, including milks, cheeses, yogurts, and soy protein-meat blends. At the top two identical signs, shaped like cartoon captions, read: “Amisoya, a new large line of foods”; (3) A woman standing in front of a portion of the case selecting and buying some of the items. On the back of the poster is a large color close-up photo of each of the fresh soy products (Prodotti di Soya freschi). Above it is the caption: The Amisoya line: The alternate/high gastronomy. Products based on soya and all free of animal fats. Below it are listed 4 product lines and the individual HISTORY OF SOY YOGURT & CULTURED SOYMILK 340 © Copyright Soyinfo Center 2012 fl avors in each line: Tondelle fi rm non-dairy cheeses (7 fl avors), Filante soft cheeses (7 fl avors), Soy beverages (6 fl avors), and Soy yogurts (7 fl avors). The caption at the bottom in big bold letters reads: “Better nutrition for staying young.” Talk with Xavier Karis in Italy. 1990. June 25. This poster was published by Medical Soy to try to attract retailers and wholesalers for their products. It was distributed at CIBUS, the biggest food fair in Italy, held annually in Parma, on 6-9 May 1990. Address: Peschiera Borromeo (Milan), Italy. Phone: 02/547-5456. 909. Morningstar, Amadea; Desai, Urmila. 1990. The ayurvedic cookbook: A personalized guide to good nutrition and health. Santa Fe, New Mexico: Lotus Press. 351 p. Foreword by Yogi Amrit Desai. Introduction by Dr. David Frawley. Illust. by Amadea Morningstar. Index. 23 cm. [40 ref] • Summary: This is a lacto-ovo vegetarian cookbook based on Ayurvedic principles. Contents: Part I: General Information. History of Ayurveda. Nutrition from an Ayurvedic perspective. Discovering your constitution. Attributes and nutritional needs of each constitution. How to imbalance your constitution. Understanding Ayurvedic nutrition: Taste. Digestion. Food combining and preparation. Balancing Agni. The digestive organs. The chakras and dietary change. Eating with the seasons. Getting ready to cook. Planning balanced meals easily. Menus: Tridoshic, Vata, Pitta, Kapha. Part II: Recipes. Part III: Appendices. 1. Most frequently asked questions and answers. 2. Enlarged food guidelines for basic constitutional types (many soyfoods are included). 3. Some basic information about nutrients. 4. Glossary of English and Sanskrit terms. 5. Food name equivalents in Latin, Sanskrit, Hindi. 6. Bibliography. About the authors (autobiographical). The three Vatas (tridosha, three doshas, constitutional or body types) are Vata (pure air, head/wisdom), Pitta (pure fi re, action), and Kapha (pure water, love/heart). Tridoshic foods or herbs are suited to all 3 constitutions; these include ghee, basmati rice, and asparagus. Concerning soya: “Many Vatas handle certain well-spiced soy products well, like tofu or liquid soy milk. Some do not. Let your gut be your guide. Dairy is very calming to Vata, especially when it is warm” (p. 14). “Pittas are often attracted to high-protein foods, and do seem to need a little more protein than other constitutions. Goat milk, cow milk, egg white souffl es, tofu, tempeh, and the aforementioned cottage cheese are all effective in balancing Pitta. Most beans–with the exception of heating lentils–are excellent” (p. 16). Anything which stimulates elimination tends to relieve Kapha (barley and beans being classic examples). Aduki beans are especially good, as are black turtle beans, though the latter are more diffi cult to digest. Soy beans and soy
products are recommended less frequently. Over half of tofu’s calories come from fat, surprisingly, while only 4% of black beans’ do. Still, soy products like soy milk tend to be less Kapha-enhancing than dairy products” (p. 19). “Examples of oily food include ghee, vegetable oils, animal fats, soybeans, many vegetables and citrus. Dry foods include corn, buckwheat, rye, millet, most beans and dark leafy greens, to list a few. These latter foods will need moistening of some sort to be more easily digested by most people” (p. 28). In the menu section, under each constitutional type (dosha, such as Vata), recommended menus are given by season for each meal. For example, soy-related foods included in Vata menus are: Summer: None. Fall: Dinner– Miso tofu, Amasake. Winter: None. Quick day: Breakfast– soymilk. Beverage–Amasake. Weekend day: Nothing. On the road (when travelling): Dinner’ Chinese vegetables and rice (with tofu, if well tolerated). Each recipe in the recipe section tells which constitution type it suits, how long it takes to prepare, in what seasons it is most healing, and how many it serves. For example,–Vata means that it calms Vata, + Vata means that it aggravates or increases Vata, and 0 Vata means that it is neutral for Vata. For brevity, we will give only Vata examples in the following. Soy-related recipes: About tofu (p. 102): Tofu and liquid soy milk tend to be cool and heavy, yet oilier than most other bean products. This oily lubricating quality helps their digestion, as does the pre-processing they have undergone as legumes... Eaten in excess, they will increase Kapha. Warming preparation, in the form of heat or warming spices such as ginger, tamari, cumin, turmeric, cinnamon or mustard seeds, aid their healthy breakdown in the system. Beans can be idiosyncratic in effect though; if your experience doesn’t match the descriptions given here, trust your direct experience fi rst. Some people have a hard time digesting tofu in almost any form; an allergy to soy may be present. It was popular in the sixties and seventies to serve tofu cold, cubed and plain at health food-type salad bars. This is about the most diffi cult way to try to consume an already chilling food. Try tofu marinated, spiced and cooked, then make up your mind about its digestibility for you.” Miso tofu (p. 102,–Vata). Tofu mushrooms (p. 104,– Vata). Tofu pesto (p. 104,–Vata). Sauteed tofu and vegetables (p. 105,–Vata, but mildly + Vata with frozen tofu). East Indian lima beans (with tofu, p. 114). Spicy rice and yogurt (with soy milk, p. 131,–Vata; “Made with soy milk, which is lighter and cooler than yogurt, it is suitable for Pitta and Kapha as well”). Vegetable barley soup (with tofu, p. 188, 0 Vata). About oils (p. 202-03): “Ghee is the highly preferred fat in Ayurveda, being light, easy to digest and potentiating to many of the foods with which it is served.” Sunfl ower oil is the next best choice, being agreeable to all doshas. “Sesame oil is specifi cally recommended when a warming HISTORY OF SOY YOGURT & CULTURED SOYMILK 341 © Copyright Soyinfo Center 2012 effect is needed. It grounds Vata... The vast majority of oils are warming and heavy in quality, including...” soy oil. “Margarine is cold and diffi cult to digest and not often recommended by Ayurvedic physicians.” About condiments: Salt, tamari, miso, and pickled ginger all heat up a meal and stimulate agni (fi re). A detailed discussion is given of the medicinal function of sea vegetables in Ayurveda (p. 216-17). About soy milk: Liquid soy milk can be a good alternative to cow’s milk, if you are sensitive to the latter. It is also less Kaphagenic (imbalancing to Kapha) than cow’s milk, when properly prepared. Lighter than cow’s milk in its effect on the body, it cooks up easily in recipes. Like most high protein foods it promotes building, not cleansing. It is best used in restorative and maintenance programs. It can be warmed with cinnamon, cardamom, nutmeg or ginger and black pepper. Some Vatas do not tolerate it well. Dried soy milk powder and soy protein powder are much more diffi cult to digest than the whole liquid soy milks. Only the most stalwart Pitta is likely to be able to consume them without gas, as they are cold, heavy and dry. Whole soybeans and tempeh are often gas-producing as well. For adequate digestion they require much cooking and spicing, good agni, and a Pitta constitution. Hot soy milk (p. 264). Scrambled tofu (p. 281,–Vata). In appendix II (p. 293). The following legumes, in moderation, calm Vata: Aduki beans, soy cheese, soy milk (liquid), tofu, black lentils, mung beans, red lentils, and tepery beans. But these aggravate Vata: Soy beans, soy fl our, soy powder, tempeh, garbanzos and most other beans. Among beverages, icy cold drinks and many others aggravate Vata. Beverages that calm Vata are soy milk (well spiced and hot), miso broth, many herb teas. Tofu is calming to Pitta and mildly aggravating to Kapha. Cool in action, some Vatas tolerate it well, others do not. Aduki beans are mentioned on p. 19, 106, 109, 116, 124, 293, 306. Address: 1. Faculty member, The Ayurvedic Inst., Albuquerque, New Mexico; 2. Wife of Yogi Amrit Desai, member of Kirpalu Center for Yoga and Health, Lenox, Massachusetts. 910. Rossi, Elizeu Antonio; Faria, J.B.; Borsato, D.; Baldochi, F.L. 1990. Otimizaçao de um sistema estabilizante para o “iogurte” de soja [Optimization of a stabilizer system for soy-whey yogurt]. Alimentos e Nutricao 2:83-92. [15 ref. Por; eng] • Summary: Organoleptic analyses and measures of viscosity and consistency showed that the best texture resulted from the use of 1.27 gm/liter of gelatin, 2.32 gm/liter of guar gum, and 0.19 gm/liter of xanthan gum. Address: UNESP, Faculdade de Ciencias Farmaceuticas, Departamento de Alimentos e Nutriçao, Araraquara, S.P., Brazil. 911. Springfi eld Creamery Inc. 1990. Nancy’s. What’s new
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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
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
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every time you prepare it.” Addre
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named The Home Sanitarium... Their
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The book is interspersed with nice
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Soyfoods Industry and Market. p. 7.
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2. Soyfoods industry directory: Nam
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in Okayama, and when it is done the
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Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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his laboratory pouring ingredients
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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579. Kates, Joanne. 1985. Tofu for
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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April 26. Add Society for Acclimati
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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
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fi les... A tofu TV dinner is in th
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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
Page 289 and 290: 793. Technique Laitiere & Marketing
Page 291 and 292: 799. Kueppers, C. 1988. Camembertka
Page 293 and 294: those extended with soy are seen as
Page 295 and 296: pricing, margins, and promotional d
Page 297 and 298: know there is money to be made by t
Page 299 and 300: non-dairy alternative to ice cream,
Page 301 and 302: cups. When it has set a little, the
Page 303 and 304: industry. Nonfermented soyfoods ind
Page 305 and 306: that made his culture (Aurotech) wh
Page 307 and 308: product.” That is not true for pa
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Page 311 and 312: category should be well defi ned un
Page 313 and 314: product. The company stopped produc
Page 315 and 316: DM 1.45. How Stored: Refrigerated.
Page 317 and 318: tasting, high-yielding soymilk. Add
Page 321 and 322: When Huegli bought Heirler and Yama
Page 323 and 324: manufacturers in Europe, ranked in
Page 325 and 326: dehulled soya beans, sea salt), raw
Page 327 and 328: products.” Lists the ingredients
Page 329 and 330: all are made from isolates with dai
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Page 335 and 336: sale prices-a practice that he does
Page 339: proteins (protéines de soja, 1.3%)
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Page 349 and 350: How Stored: Refrigerated. Nutrition
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Page 353 and 354: Date of Introduction: 1992. April.
Page 355 and 356: soybeans. Prepared according to the
Page 357 and 358: Date of Introduction: 1992. Novembe
Page 359 and 360: Kaas), Great Eastern Sun (Miso Mast
Page 361 and 362: Marshall, V.M.E.; Revah-Moiseev, S.
Page 363 and 364: processes, a sample SoyaCow cost-be
Page 365 and 366: egan in 1984 with Mix Plus+ (a liqu
Page 367 and 368: service product list (Leafl et). Bo
Page 369 and 370: available in raspberry, strawberry,
Page 371 and 372: soymilk, and soy-based calf milk re
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Page 375 and 376: was launched in Italy, in English w
Page 377 and 378: is defi nitely as good as the Germa
Page 379 and 380: introduction, manufacturer’s name
Page 381 and 382: the famous Seventh-day Adventist ph
Page 383 and 384: made by Madison. His contacts with
Page 385 and 386: • Summary: This article, in a sec
Page 387 and 388: more attention to yield and functio
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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
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“But even now, with his careers a
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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
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Percent daily values are based on a
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of Soyfoods Center. • Summary: Ge
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of soymilk equipment sale. It was n
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15 new products. These include: Veg
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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
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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1262. Mescher, Kelly. 2003. Japanes
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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
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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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
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
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Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
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Homemade yuba. See Yuba, Homemade-H
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International Institute of Tropical
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812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
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Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
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Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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