history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
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29. Li, Yu-ying; Gr<strong>and</strong>voinnet, L. 1912. Le soja: Sa culture.<br />
Ses usages alimentaires, thérapeutiques, agricoles et<br />
industriels [The <strong>soy</strong>bean: Its culture. Its food, therapeutic,<br />
agricultural, <strong>and</strong> industrial uses]. Paris: Augustin Challamel<br />
(Rue Jacob 17). 150 p. Illust. Index. 25 cm. Translated into<br />
French <strong>and</strong> exp<strong>and</strong>ed from the Chinese edition, published<br />
by la Societé Biologique d’Extréme-Orient (1910). [151 ref.<br />
Fre]<br />
• Summary: One <strong>of</strong> the earliest, most important, infl uential,<br />
creative, interesting, <strong>and</strong> carefully researched books ever<br />
written about <strong>soy</strong>beans <strong>and</strong> <strong>soy</strong>foods. Its bibliography on <strong>soy</strong><br />
was larger than any published prior to that time. It was fi rst<br />
published as a series <strong>of</strong> eight articles in Agriculture Pratique<br />
des Pays Chauds (Bulletin du Jardin Colonial) from<br />
September 1911 to April 1912. Before being published as a<br />
book, it was revised slightly by adding a table <strong>of</strong> contents at<br />
the back, dividing the material into 5 parts with 19 chapters,<br />
<strong>and</strong> adding several photos (p. 16-17), a world map showing<br />
the distribution <strong>of</strong> <strong>soy</strong>bean cultivation (p. 21), <strong>and</strong> an<br />
interesting 2-page table (p. 66-67).<br />
Contents: The <strong>soy</strong>bean: Origin <strong>and</strong> <strong>history</strong>. Part I:<br />
Soybean culture. 1. Species <strong>and</strong> varieties <strong>of</strong> <strong>soy</strong>beans:<br />
Botanical characteristics, species, varieties (Chinese,<br />
Japanese, Indian, Indochinese, Hawaiian, USA, European).<br />
2. Needs <strong>of</strong> the <strong>soy</strong>bean: Climatic, geographical area <strong>of</strong><br />
the <strong>soy</strong>bean by region worldwide, agrological/soil needs,<br />
fertilizers, soil preparation, the place <strong>of</strong> the <strong>soy</strong>bean in crop<br />
rotations. 3. Soybean seeds: Study <strong>of</strong> seeds (by weight,<br />
by germination rate, selection <strong>of</strong> seeds), time <strong>of</strong> planting,<br />
plant spacing, depth <strong>of</strong> seeding, rate <strong>of</strong> seeding per hectare,<br />
method <strong>of</strong> seeding (broadcasting, in rows, in mounds).<br />
4. The <strong>soy</strong>bean during its vegetative stage: Germination,<br />
transplanting, types <strong>of</strong> care (e.g., second dressings),<br />
irrigation, fl owering <strong>and</strong> fruiting, enemies <strong>of</strong> the <strong>soy</strong>bean<br />
(e.g., insects). 5. Harvest <strong>of</strong> <strong>soy</strong>beans: Time for harvest<br />
(forage or grain), methods <strong>of</strong> harvesting (forage or grain;<br />
mechanical mower), threshing (use <strong>of</strong> machine), yields <strong>of</strong><br />
<strong>soy</strong>beans (forage <strong>and</strong> grain in various countries, ratio <strong>of</strong><br />
seeds harvested to straw is about 1 to 2, yield <strong>of</strong> nutrients).<br />
6. Fixation <strong>of</strong> atmospheric nitrogen by <strong>soy</strong>beans, <strong>and</strong><br />
improvement <strong>of</strong> the soil. 7. The <strong>soy</strong>bean in mixed cultures<br />
<strong>and</strong> alternate rows: With corn, cowpeas, rice, sweet sorghum,<br />
or millet.<br />
Part II: Chemical composition <strong>of</strong> the <strong>soy</strong>bean. 1.<br />
Composition <strong>of</strong> the plant: Minerals in the leaves <strong>and</strong><br />
total plant. 2. Study <strong>of</strong> the seed: Composition, chemical<br />
composition, microscopic comparisons, table <strong>of</strong> analyses by<br />
28 previous researchers, albumins, sugars, starch, dextrin or<br />
dextrine, diastase, lipids, ash/minerals.<br />
Part III: The <strong>soy</strong>bean as human food <strong>and</strong> animal feed.<br />
1. The <strong>soy</strong>bean as feed for animals: Green forage <strong>and</strong> hay.<br />
2. The <strong>soy</strong>bean in human feeding: From the viewpoints <strong>of</strong><br />
physiology, economy, <strong>and</strong> gastronomy. The role <strong>of</strong> <strong>soy</strong>a in<br />
special diets: Vegetarianism, remineralization, diabetic, <strong>and</strong><br />
HISTORY OF SOY YOGURT & CULTURED SOYMILK 35<br />
© Copyright Soyinfo <strong>Center</strong> 2012<br />
lactose intolerant.<br />
Part IV: Food products based on <strong>soy</strong>a. 1. Soy<strong>milk</strong> <strong>and</strong><br />
its derivatives: Soy<strong>milk</strong> (Methods <strong>of</strong> manufacture, Chinese<br />
<strong>and</strong> modern at l’Usine de la Caséo-Sojaïne, nature <strong>and</strong><br />
properties [physical <strong>and</strong> chemical] <strong>and</strong> composition <strong>of</strong> the<br />
<strong>milk</strong>, action <strong>of</strong> ferments <strong>and</strong> diastases (enzymes) on the<br />
<strong>milk</strong>, uses <strong>of</strong> the <strong>milk</strong>, the residue from the <strong>soy</strong> dairy [okara],<br />
condensed <strong>soy</strong><strong>milk</strong>, powdered <strong>soy</strong><strong>milk</strong>, fermented <strong>soy</strong><strong>milk</strong><br />
(kefi r, <strong>yogurt</strong>, etc.)), t<strong>of</strong>u (called Caséo-Sojaïne, or fromage<br />
de <strong>soy</strong>a; methods <strong>of</strong> production, coagulants, yield <strong>of</strong> t<strong>of</strong>u,<br />
storing t<strong>of</strong>u, composition <strong>and</strong> comparison with various<br />
meats, digestibility, culinary preparations made from t<strong>of</strong>u<br />
(smoked t<strong>of</strong>u, t<strong>of</strong>u pâté, t<strong>of</strong>u sausages)), Soy casein (food<br />
<strong>and</strong> industrial uses). 2. Soy fl our <strong>and</strong> its derivatives: Soy<br />
fl our, <strong>soy</strong> bread, wholemeal bread, <strong>other</strong> products based<br />
on <strong>soy</strong> fl our (as biscuits <strong>and</strong> cakes for diabetic diets). 3.<br />
Soy oil <strong>and</strong> its by-products: Soy oil, physical <strong>and</strong> chemical<br />
properties, usage, residue <strong>of</strong> the oil mill: the cake, price,<br />
uses. 4. Use <strong>of</strong> the <strong>soy</strong>bean as a legume: Whole <strong>soy</strong>beans<br />
(composition <strong>and</strong> digestibility), <strong>soy</strong> sprouts (germes de soja),<br />
green vegetable <strong>soy</strong>beans (le soja frais). 5. Fermented <strong>soy</strong><br />
condiments: Solid condiments from Japan: Tokyo natto (Le<br />
Tokio-Natto) <strong>and</strong> Ping-Ming natto or tao-tche (Le Ping-ming-<br />
Natto; fermented black <strong>soy</strong>beans with salt, ginger, orange<br />
rind, etc. A similar product is made in China <strong>and</strong> called taotche).<br />
Paste condiments: Miso (four types <strong>and</strong> composition),<br />
tao-tjung (Chinese miso). Sauces: Shoyu (its production,<br />
varieties, properties, composition), chiang-yu (tsiang-yeou),<br />
ketjap [kechap, from Java], tuong (from Annam, with rice or<br />
corn), tao-yu (widely used in China <strong>and</strong> Japan, described by<br />
Prinsen Geerligs). 6. Confectionery products: Comparison<br />
with chestnuts, roasted <strong>soy</strong> fl our to replace chocolate. 7. Soy<br />
c<strong>of</strong>fee (with analysis by Kornauth). 8. Special fermented<br />
products: Kiu-tsee (a special commercial ferment from<br />
Canton described by Thiersant), fermented <strong>soy</strong><strong>milk</strong>s.<br />
Part V: Industrial uses <strong>of</strong> <strong>soy</strong>beans. Oil based: soap,<br />
wax c<strong>and</strong>les (bougie), <strong>and</strong> paint oils. Protein based: sojalithe<br />
or <strong>soy</strong> stone which corresponds to lactite, insulators for<br />
electrical apparatus, glue, etc. Conclusion. Addendum<br />
(Complément) to Part III, Chapter 1: Soybean straw <strong>and</strong><br />
stems. Composition <strong>of</strong> various seeds, including <strong>soy</strong>beans.<br />
Soy fl our. The cakes from oil mills. Soy<strong>milk</strong> <strong>and</strong> the cake<br />
from <strong>soy</strong> dairies (tourteau de laiterie, okara).<br />
A very interesting table (p. 66-67, which does not appear<br />
in the original 8 articles) shows earlier nutritional analyses<br />
<strong>of</strong> the composition <strong>of</strong> <strong>soy</strong>beans by Steuf (from Hungary,<br />
Mongolia <strong>and</strong> China), Schroeder, Caplan, Pellet (from China,<br />
Hungary, Etampes), Muntz, Nikitin (black <strong>soy</strong>beans from<br />
Russia, 2 samples), Lipski [Lipskii] (yellow, from Russia),<br />
Giljaranski (yellow from Russia, China <strong>and</strong> Japan; black<br />
from China <strong>and</strong> Japan; green), König (Hispida platycarpa<br />
black, Tumida yellow, brown <strong>and</strong> black), Prinsen (white from<br />
Java <strong>and</strong> China), Goessmann, Kellner, USDA, Chemiker<br />
Zeitung (white from Java <strong>and</strong> China, 29 Jan. 1896), Scuff