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

available in raspberry, strawberry, blueberry, peach, vanilla,
lemon-kiwi, and apricot-mango fl avors and is available plain
in quarts. All the fl avored dairyless soy yogurts are similar in
fat content to low-fat yogurt. The plain soy yogurt is closer
to regular yogurt in fat content. The soy yogurts are not very
goos sources of calcium (only 40 mg per 6-ounce serving). “I
think their taste is quite acceptable.”
As this magazine goes to press, Sharon’s Finest (of
Santa Rosa, California), after 7 years of research, has just
released a new vegan cheese named Vegan Rella. “We had
an opportunity to taste the cheese and found it to be a big
improvement over Soymage.” Vegan Rella contains organic
Brazil-nut milk, tapioca, rice, oats, canola oil, Irish moss,
garlic, spices, basil, sun-dried tomatoes, citric acid, and salt.
It is available in hard cheese form (in Mexican and Italian
fl avors) and in cream cheese form (in either plain, or onion
and dill fl avor). Address: PhD, R.D.
994. Karki, Tika Bahadur. 1993. Country Report 9–Nepal.
In: N. Chomchalow & P. Narong, eds. 1993. Soybean
in Asia: Proceedings of the Planning Workshop for the
Establishment of the Asian Component of a Global Network
on Tropical and Subtropical Soybeans. Bangkok, Thailand:
FAO Regional Offi ce for Asia and the Pacifi c. viii + 218 p.
See p. 79-86. RAPA Publication (FAO), No. 1993/6.
• Summary: (1) Introduction. (2) Production. (3) Observation
trials. (4) Grain legume crops improvement: Collection
and maintenance of germplasm, breeding and varietal
improvement, varieties for different ecological regions. (5)
Agronomic investigation. (6) Pathological investigation. (7)
Entomological investigation. (8) Processing: Tofu, kinema,
soy drink (and soy yogurt / dahi). (9) Marketing. (10)
Recommendations.
Tables: (1) Germplasm collection of pulses in Nepal. (2)
Area, production and productivity of soybean in Nepal. (3)
Chemical composition of kinema (on dry-weight basis).
Figures: (1) Traditional process of kinema. (2)
Preparation of kinema starter. (3) Preparation of kinema
using selected strains. (4) Marketing channel of soybean.
Table 2 shows: Area planted to soybeans grew from
18,400 ha in 1983 to 20,700 ha in 1989. Soybean production
grew from 10,100 tonnes (metric tons) in 1983 to 12,800
tonnes in 1989. Soybean yield grew from 548 kg/ha in 1983
to 611 kg/ha in 1989.
“Traditionally, soybean is consumed in various forms.
Green pods are popularly eaten as a snack food. The green
beans are consumed as a delicious vegetable curry along
with other leafy vegetables or with potato slices. The dried
soybean is roasted, dehusked and split to prepare a popular
snack item. The dried beans are soaked overnight and deepfried
in vegetable oil, salted and spiced and consumed as
another popular snack item. These recipes are developed
over a long period of time and constitute the integral
component of Nepalese food preparations.” Address: Chief,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 369
© Copyright Soyinfo Center 2012
Food Research Offi ce, CFRL, Kathmandu, Nepal.
995. Kushi, Michio; Kushi, Aveline; Jack, Alex. 1993.
Macrobiotic diet: Revised and enlarged edition. Tokyo and
New York: Japan Publications. 400 p. Illust. Index. 21 cm.
[67 ref]
• Summary: Edited by Alex Jack, this is the revision of a
book fi rst printed in 1985.
The chapter on “Beans and bean products” has the
following contents: Daily use. History. Quality. Varieties:
Azuki beans, black-eyed peas (sometimes known as yardlong
beans), black turtle beans, broad beans, chick-peas,
great northern beans, kidney beans, lima beans, lentils, mung
beans, navy beans, peas, pinto beans, soybeans (p. 195-99)
(introduction, miso, natto, okara. soy fl our, soy grits, soy
milk, soy oil, shoyu, tempeh, tofu {incl. nigari, fresh tofu,
soft tofu, fi rm tofu, deep-fried tofu, pickled tofu, fermented
tofu, frozen tofu, dried tofu}), viilia, soy yogurt, yuba.
For information on cooking soy, see p. 204-07. Note:
Natto is not usually made with koji (p. 207). For “Health
benefi ts” and for “Soy foods and cancer research” (p. 208-
09).
Black soybeans (also known as “Japanese black beans”)
are mentioned on pages 60, 121, 189, 200, and 204.
“Natto is a fermented soybean product that resembles
baked beans connected by long sticky strands. Its strong odor
takes some adjusting to but once appreciated natto is enjoyed
regularly as a small side dish or condiment” (p. 196).
Address: 1-2. Brookline and Becket, Massachusetts.
996. Saks, Anne; Stone, Faith. 1993. The Shoshoni
cookbook: vegetarian recipes from the Shoshoni Yoga Spa.
Summertown, Tennessee: The Book Publishing Co. 208 p.
Illust. Index. 24 x 21 cm.
• Summary: This is a vegan cookbook written by the cooks
of the Shoshoni Yoga Retreat, founded in 1987 and situated
in Rollinsville above Boulder, Colorado, on 110 acres of
colorful high country in the Rockies. This book is dedicated
to their teacher, Swami Shambhavananda Yogi. “The magic
ingredient put into every dish is Shakti or Divine Energy.
Food is treated as God, because it contains the essence of
life, a conscious energy that nourishes the same energy in
you. It is not a native American cookbook. A color photo on
the back cover shows Anne Saks and Faith Stone. “In 1975,
Faith stone and Swami Shambhavananda opened Rudi’s
Restaurant in Boulder to serve tasty, fresh, wholesome foods
prepared with grace and love. Today Rudi’s is a Boulder
landmark.
The book begins with a glossary which includes: Miso.
Nutritional yeast. Quinoa. Rice milk. Sesame oil. Silken tofu.
Soymilk (“A non-dairy alternative to milk”). Tahini. Tamari.
Tempeh. Tofu.
Soy-related recipes: Scrambled tofu (with “1 pound fi rm
tofu,” p. 28). Hot ‘n sour miso soup (with “½ pound fi rm