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

the Sanitas Nut Food Co. (102) Page from a Kellogg recipe
book shows how Malted Nuts might be used. (103) Ad for
Sanitarium Health Food Co. (Battle Creek). (104) Eddie
Cantor on the San’s golf course. (105) Eleanor Roosevelt
at the San. (106) Certifi cate awarded the San in 1919 by
the American College of Surgeons. (107) Ella Kellogg at
home. Married in 1879, the Kelloggs adopted 42 children.
(108) Menu for Christmas Dinner, 1930. (109). Dr. Kellogg
tending orchids in his lush tropical palm garden. (110)
People in an early horseless carriage, ready for an excursion
in the fresh air. (111) Outdoor exercise class at entrance to
1903 building. (112) Hollyhocks in bloom around the 1903
San. (113) The colonnade. (114) Guests checking into the
San. (115) Two people in a horse-drawn sleigh in front of
the San in winter’s snow. Address: Chief Curator, Dittrick
Medical History Center.
1113. Soybean Digest. 1996. More on soyfoods. Dec. p. 20.
In “Soyfoods Special Report” section.
• Summary: “Looking for more soy recipes or health
information? Start with your state’s soybean association.
Most offer free soy information, cookbooks or recipes.
Publishing companies offering books on soyfoods include:”
The Book Publishing Co. (Summertown, Tennessee), Avery
Publishing Group (Garden City Park, New Jersey), Prima
Publishing (Rocklin, California).
A sidebar (developed by the Minnesota Soybean
Association) titled “Guide to modifying recipes” shows
eleven substitutions that “can reduce calories, total fat,
saturated fat and cholesterol.” For example: For 1 cup milk
substitute 1 cup fortifi ed soy milk. For 1 cup fruit yogurt
substitute 1 cup soft silken tofu + fruit, blended. For 1 egg
substitute 1 tablespoon soy fl our + 1 tablespoon water or one
2-inch square of tofu. For 1 cup ricotta cheese substitute 1
cup fi rm tofu, mashed. You can replace up to ¼ of the fl our
in baked goods with soy fl our.
1114. Steinkraus, Keith H. ed. 1996. Handbook of
indigenous fermented foods. 2nd ed., revised and expanded.
New York, Basel, and Hong Kong: Marcel Dekker, Inc. xii
+ 776 p. Illust. Index. 26 cm. Food Science and Technology
Series, Vol. 73. Index. 26 cm. [350 + soy ref]
• Summary: This 2nd edition is about 108 pages longer
than the original 1983 edition. Contents: Introduction
to indigenous fermented foods. (1) Indonesian tempe
and related fermentations: Protein-rich vegetarian meat
substitutes. (2) Indigenous fermented foods involving an
acid fermentation: Preserving and enhancing organoleptic
and nutritional qualities of fresh foods. (3) Indigenous
fermented foods involving an alkaline fermentation. (4)
Indigenous fermented foods in which ethanol is a major
product: Type and nutritional signifi cance of primitive wines
and beers and related alcoholic foods (incl. Chinese koji (big
qu {bricklike in shape and made from barley or wheat and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 426
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soybeans, inoculated with Aspergillus} molds), and small qu
({spherical, plate-circular or rectangular in shape and made
from rice or rice bran with various herbs, inoculated with
Mucor and/or Rhizopus molds}, p. 449), Japanese amazake
(p. 480-81).
(5) Indigenous amino acid / peptide sauces and pastes
with meatlike fl avors (p. 509-654): Introduction.
(A) Soy sauces: Japanese shoyu: Koikuchi,
usukuchi, and tamari; Chinese chiang-yu, by Tamotsu
Yokotsuka (p. 511-17). Biochemistry of Saccharomyces
(Zygosaccharomyces) rouxii, by Steinkraus, Franta, and
Ayres (p. 517-24). Umami fl avor, by Kawamura and
Kare (p. 524-28). Chinese fermented products related to
soy sauce (big qu, small qu, and jiang, by Chen & Ho, p.
528). Taiwanese soy sauce, by Liu (p. 528-33). Malaysian
soy sauce: Kicap, by Ong, Mercian, Poesponegoro and
Tanuwidja (p. 531-39). Indonesian soy sauce: Kecap, by
Saono, Poesponegoro and Tanuwidja (p. 539-43). Korean
soy sauce, by Chang (incl. homemade kanjang and meju, p.
543-44). Taiwanese black bean sauce: Inyu, by Jan et al. (p.
544). Philippine taosi, by Steinkraus (p. 544-45).
(B) Fermented soybean pastes: Japanese miso, by Ebine,
Shurtleff and Aoyagi (p. 545-56). Indonesian tauco, by
Saono et al. and Winarno (p. 556-59). Korean Doenjang and
kochujang, by Chang, Shurtleff and Aoyagi (p. 559-64).
(C) Fermented fi sh-shrimp sauces and pastes (p. 565-
606).
(D) Fish-soy sauce and fi sh-soy paste, by Ismail, p. 607-
11).
(E) Miscellaneous Oriental fermentations. Japanese
natto (itohiki natto), by Hayashi and Ota (p. 611-24).
Japanese Hama-natto (hamanatto) and related products (incl.
yukiwari natto, p. 624-26). Chinese red rice: Anka (Angkah),
by Lin, Su and Wang, Sooksan and Gongsakdi, and
Pichyangkura (p. 626-33). Chinese sufu, by Su and L.-P. Lin
(p. 633-41). Preserved duck eggs / Century eggs, Chinese
pidan (p. 641-42). Pidan are made by a chemical process,
not by fermentation. Note: Chapter 5 contains about 240
references. Much of the text in this chapter is similar to that
in the original 1983 edition, although this chapter is 7 pages
longer and contains 3-4 new sections.
(6) Mushrooms: Producing single-cell (microbial)
protein on lignocellulosic or other food and agricultural
wastes.
(7) General papers related to indigenous fermented
foods. Address: Inst. of Food Science, Cornell Univ.,
Geneva, New York.
1115. Winter, Ruth. 1996. Super soy: The miracle bean. New
York, NY: Crown Publishers Inc. 192 p. Index. 21 cm. [106
ref]
• Summary: On the cover is written: “This wonder bean
can help fi ght cholesterol, high blood pressure, blood sugar,
cancer, ease menstrual and menopause symptoms, and keep