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

“Fermentation for the manufacture of sauce [jiang or soy
sauce], cooked soybeans, or milk.
“Concentration for the manufacture of milk, [okara]
(torteaux de lait), or sauce.
“Desiccation / drying to obtain powdered [soy] milk,
powdered [soy] milk cake [okara] (poudre de lait de
tourteaux), powdered soy sauce.
A chart (fi g. 2, p. 350) describes the progress and
combination of different necessary operations to obtain these
products.
“You can see that the soybean is fi rst dehulled so that it
can be cooked or ground either dry or with the addition of
water. The dry-ground products, made into fl our, are used for
baking, pastry-making, and the fabrication of pasta (pâtes
alimentaires).
“Dehulled soybeans treated by wet-grinding yield
soymilk, which can itself be transformed into fermented
milk, concentrated milk, powdered milk, or it can serve for
the production of fresh or fermented cheeses, of [soy] sauce
(by fermentation), as well as to obtain casein that can be
dried or powdered; by pressing casein one obtains ‘sojalithe.’
The oilcakes [okara] resulting from the fabrication of milk
are pressed and ground and can be used to make casein.
“Soybeans are pressed to obtain oil which can itself
serve as a base to make candles, soaps, paint, artifi cial
rubber, etc. Oilcakes remaining as by-products can be ground
to make milk or pulverized to obtain fl our.
“Cooked soybeans are also used to make condiments,
fermented [soy] sauce, liquid sauce, solid [sauce], [sauce]
concentrated into a paste or in dry powder. Cooked soybeans
are also used to make pasty preserves (confi tures pâteuses) or
in powder.
“Cooked and grilled soybeans again serve to make [soy]
coffee and chocolate.” Address: Seine, France.
43. Prinsen Geerligs, H.C. 1917. Ueber die Anwendung von
Enzymwirkungen in der Ostasiatischen Hausindustrie [On
the application of enzymes in East Asian cottage industries].
Zeitschrift fuer Angewandte Chemie, Wirtschaftlicher Teil
30(3):256-57. May 8. [Ger]
• Summary: Paper read before the Niederlaendische
Chemische Vereinigung (Dutch Chemical Union), General
session in The Hague, December 28, 1916.
This paper is on the domestic application of enzyme
actions in Eastern countries, and describes, among other
things, the making of fermented and non-fermented soybean
food products. “To make soymilk (Milchersatz), only white
soybeans are used, softened in water for 3 hours until they
have swollen to 3 times their original size. Then, while
water is added continuously, they are milled between two
hard stones and fall through a hole in the bottom stone into
a pail. A very small amount of the thin soybean slurry is
set aside; through the proliferation of lactic acid bacteria it
quickly becomes so sour that after several hours that lactic
HISTORY OF SOY YOGURT & CULTURED SOYMILK 43
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acid content has risen to 1.5%. The above mass is cooked in
a large pan. The now pasteurized liquid is fi ltered through
a large sieve to remove the hulls and hard pieces. The
fi ltered milk-white liquid has, in appearance and chemical
composition, the greatest similarity with animal milk. A
sample contains 6.9% solids, 3.13% protein, and 1.89%
fat. It gives an alkaline reaction and contains a solution of
legumin bound to potassium phosphate, while the fat is
emulsifi ed in the thick protein solution. Unfortunately this
soymilk (Bohnenmilch) tastes very much like raw Frenchbeans
(Schneidebohnen), so that people who are accustomed
to cow’s milk do not enjoy it much. But infants should be
very content with it.
“If cheese is to be made from this milk, a small amount
of the slurry soured with lactic acid is added to it. Thereby,
the legumin (protein) is dissolved from the potassium
phosphate and coagulated, then settles out with the fat with
which it is emulsifi ed. When the milk, through several hours
mixing with the coagulation liquid, has become fully fi rm, it
is packed in cloths and pressed between boards, in order to
remove any excess water. Then the cakes are cut into square
pieces; if they are to be eaten raw, it must be done quickly,
lest they continuing souring and spoil. In order to impart a
pleasant color to the cakes, they may be placed for several
moments in a Curcuma [turmeric] decoction. Mostly the
cakes of cheese (Kaesekuchen) are dried in the sun or fried
(gebraten). They then keep better and acquire a pleasant
fl avor.”
“Of much greater signifi cance is the preparation of
the most popular and prevalent soybean preparation, soy
sauce (der Soja), which in East Asia is an indispensable
seasoning for a variety of dishes, and is produced and used
in unbelievably large quantities. There are various types,
some of which contain wheat fl our. But here we will consider
only the type that is made [in the Dutch East Indies] with
soybeans plus some added ingredients to improve the fl avor.
Note: This is the earliest German-language document
seen (April 2012) that uses the term der Soja to refer to soy
sauce.
For the preparation of soy sauce, brown or black
soybeans are cooked for several hours. After pouring off the
cooking water, the beans are placed in fl at trays (Hürden
[tampah]) of woven bamboo and dried for half a day in
the sun, then cooled in the shade. When they are cooled,
the beans are covered with leaves of Hibiscus tiliaceus,
a species of mallow, and they are soon covered with a
layer of Aspergillus mold, which is usually found on the
tiny hairs or cilia on the underside of the hibiscus leaves
and so is transferred to the beans. The mold fi laments or
hyphae penetrate between the tough and thick cell walls,
dissolve these through hydrolysis, and thus make the cell
contents accessible to the infl uence of the molds. The mold
is allowed to work until it forms spores (Fruchtstaende).
The beans then appear to be covered with a brownish green