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phytoestrogens per serving.” Or “Contains 30 mg natural genistein per serving.” 1122. Product Name: [VivaSoya Soy Mousse (Apricot)]. Foreign Name: VivaSoya Mousse di Soya (Albicocca). Manufacturer’s Name: Fonte della Vita S.r.L. (La). Manufacturer’s Address: Via Monviso 18, 12049 Trinita (Cuneo), Italy. Phone: (0172) 66 231. Date of Introduction: 1997. March. Ingredients: Soymilk*, apricot, cane sugar, natural aromas, living lactic bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus). * = Organically grown. Wt/Vol., Packaging, Price: 250 gm; 2 x 125 gm plastic tubs. How Stored: Refrigerated. New Product–Documentation: Label from Biofach, March 1997. Orange, white, green and blue. “Rich in living lactic acid bacteria. No preservatives.” 1123. Parks, Thomas R.; Lampi, R.A.; Marquardt, R.F. 1997. Development of technology base needs for processing in an advanced life support (ALS) system. Moffett Field, HISTORY OF SOY YOGURT & CULTURED SOYMILK 430 © Copyright Soyinfo Center 2012 California: National Aeronautics and Space Administration, Ames Research Center. 62 + 63 p. March 24. Illust. No index. 28 cm. Final report. NASA CR-6816SN. [16 ref] • Summary: This fi nal report covers fi ve crops: Soybeans, rice, wheat, peanuts, and white potatoes. The section titled “Process investigations–Soybeans” (p. 1-25) discusses fi ve products made from soybeans: Soy fl our, tempeh, soymilk (plus okara), soy yogurt (fermented), and tofu. Descriptions are given of each food and the process used. Figures show: (1) General fl ow schematic–Soybean products. (2) Flour from dehulled soybeans. (3) Concept sketch–Soybean dehuller. (4) Water elutriation column to classify/separate particles by settling rate differences (Input: Dehulled beans and hulls). (5) Flow chart of tempeh from dehulled soybeans. (6) Flow chart of tempeh from beans with hulls. (7) Flow chart of soymilk from dehulled beans. (8) Flow chart of soymilk without prolonged soaking. (9) Flow chart of soymilk (Shurtleff & Aoyagi procedure). (10) Flow chart of tofu from beans with hulls. (11) Flow chart of tofu from dehulled beans. (12) Flow chart of yogurt from dehulled beans. (13) Label of Redi-Set Culture from Chr. Hansen Laboratory, Milwaukee, Wisconsin.
Color photos show: (1) Vertical plastic tube described in Fig. 4. (2) Soybean hulls and cotyledons following fl otation separation using the prototype device shown above. (3) The K-Tec mill used in preparing the various fl our products for this project. (4) Plastic bag fi lled with full fat soy fl our prepared from dehulled beans. (5) Tempeh in perforated plastic bags, made according to “The Tempeh Lab” procedure. (6) A glass of soymilk produced by modifi ed Shurtleff & Aoyagi procedure. (7) Freshly made okara on a blue dish. (8) Freshly prepared tofu; one sample was made from dehulled soybeans, the other from beans with hulls. Table 1 shows yield data for different food products: Soymilk 11:1. Tofu 1.77:1. Soy yogurt 10.2:1. Tempeh (dehulled beans) 1.59:1. Tempeh (beans with hulls) 2.32:1. Okara (dehulled beans) 1.64:1. Okara (beans with hulls) 2.19:1. Soy fl our (dehulled beans) 0.62:1. Address: Food and AgroSystems, Inc., 1289 Mandarin Dr., Sunnyvale, California 94087. Phone: 408-245-8450. 1124. Pirello, Christina. 1997. Cooking the whole foods way: Your complete, everyday guide to healthy, delicious eating with 500 recipes, menus, techniques, meal planning, buying tips, wit & wisdom. New York, NY: Berkeley Publishing Group (HPBooks). xii + 525 p. March. Illust. Index. 24 cm. In 2003 a CD was made in Princeton, New Jersey by Recording for the Blind & Dyslexic. [38 ref] • Summary: This is basically a macrobiotic cookbook. It is largely vegetarian, but has one long chapter of fi sh recipes (p. 189-220). No red meat or sugar is used. One long chapter, titled “Tofu, tempeh, & seitan” (p. 157-88) contains many recipes. Other soy-related recipes include: Basic miso soup (p. 38). Miso millet stew (p. 78). Minute miso soup (p. 102). Black soybean relish (p. 136; as black soybeans are simmered, they create their own gravy). Baked beans with miso & apple butter (p. 143). Tofu cheese (with miso, p. 162). Lemon miso sauce (p. 422). Also contains recipes for amasake, azuki beans, and sea vegetables. The recipe for “Tofu cheese” (p. 162), which is very creative and delicious, was developed by Christina many years ago, but the method was kept a secret–until now! Basically extra fi rm tofu is fermented / pickled in white miso. This recipe is for those who can’t stand to give up cheese, and the resulting fermented soy cheese can be used in place of dairy cheese in many recipes, ranging from creamy white sauces to thin squares on a cracker. The tofu can be fermented in the miso anywhere from 12 hours to 4 days–depending on how strong you would like the fl avor to become. 1125. Product Name: [Nagel’s Sojaki (Soy Yogurt)]. Foreign Name: Nagel’s Sojaki (Soja-Quark). Manufacturer’s Name: Tofumanufaktur Christian Nagel GmbH. Manufacturer’s Address: Osdorfer Landstrasse 4, 22607 HISTORY OF SOY YOGURT & CULTURED SOYMILK 431 © Copyright Soyinfo Center 2012 Hamburg, Germany. Phone: 040/89 49 37. Date of Introduction: 1997. March. Ingredients: Water, soybeans*, Distelöl*, palm oil*, herbs, spices, sea salt, lactic acid cultures. Wt/Vol., Packaging, Price: 200 gm plastic cup with peeloff foil lid. Nutrition: Per 100 gm.: Fat 15 gm, protein 4.2 gm, carbohydrates 1.69 gm, calories (kcal) 160 (670 kJoules). New Product–Documentation: Leafl et (8½ x 11 inches, color) from Biofach, March 1997. Color photos show the Label and product. “Nagel’s Sojaki is a fresh soya cream made purely from plants–a Quark made from soymilk. We make this vegetarian food from soybeans. We add lactic acid bacteria to the soymilk, and after a ripening process Sojaki is ready.” Contains recipes for: Onion-Gratin with Sojaki. Sojaki dessert with fruits. Also contains a list of products made by the company. 1126. Hunter, Jean B. 1997. Research on foods for lunar and planetary stations (Interview). SoyaScan Notes. May 6. Conducted by William Shurtleff of Soyfoods Center. • Summary: In late 1996 Jean received a $500,000 grant from NASA (North American Space Administration) to study foods for lunar and planetary stations. They are going to hire a dietitian; they already have a chef and a link with an institutional food manager. They are going to develop vegan and near-vegan recipes, food processing equipment, and menus suitable for use in the future of space exploration in bioregenerative life-support systems. The basic assumptions are that crews rotate in and out every 6 months–as on the Russian space station Mir, 85 to 90% of the food must be produced in outer space, but 10- 15% may be supplied by re-supply operations. These latter foods include fats and oils (incl. as butter), sweeteners, hard cheeses, egg whites, etc. Anchovies and bacon bits will be used as condiments. There will be no live food animals (such as chickens or fi sh) on board. She will continue her research on fermented food. Foods in which both she and Soyfoods Center are interested include Amazake (sweetener), tempeh–made from whole soybeans or okara (meatlike texture), dawadawa/natto (meaty fl avor), soy yogurt (sogurt; dairylike) and other soy dairy replacers, and fermented black soybeans (salt-cured black beans). She is also studying tofu. Jean has recently become a vegetarian (but not a vegan). This type of research traces its roots back to the 1960s when food uses of algae were studied. Address: Cornell Univ., Dep. of Agricultural & Biological Engrg., Room 218 Riley Robb Hall, Ithaca, New York 14853. Phone: 607-255- 2297. 1127. Mack, Heidi. 1997. Tofu doesn’t have to be yucky: Disguise it, change its texture, and you might even fool Godzilla. Christian Science Monitor. May 8. p. 14. • Summary: During the past few years, the number of soy
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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
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
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dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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was launched in Italy, in English w
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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
Page 389 and 390: product without isolates and PLL wa
Page 391 and 392: Creating amazing dairy-free cheese
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Page 395 and 396: Azuma Natto Foods Co. Ltd.: This na
Page 397 and 398: marijuana; they are different plant
Page 399 and 400: other women, all dressed in traditi
Page 401 and 402: HISTORY OF SOY YOGURT & CULTURED SO
Page 403 and 404: (e.g. R.J. Reynolds). Vendor/child
Page 405 and 406: product would be carried in the ref
Page 407 and 408: akara, kuni, fufu, eba, etc. Soy mi
Page 409 and 410: healthy vegetarian diet. Summertown
Page 411 and 412: 1080. Garcia Uriarte, Alvaro; Orteg
Page 413 and 414: The development of new soyfoods pro
Page 415 and 416: Soybeans, soyfoods, and vegetariani
Page 417 and 418: Manufacturer’s Address: Granovita
Page 419 and 420: married to Raul Castro (Fidel’s b
Page 421 and 422: guides for pregnant and breast feed
Page 423 and 424: how to buy. Recipes include: Soymil
Page 425 and 426: juice manufacturer Edgar Welch, aut
Page 427 and 428: a colon healthy. Includes a cookboo
Page 429: information resources. Soy cookbook
Page 433 and 434: out of debt, realizing that being l
Page 437 and 438: “But even now, with his careers a
Page 439 and 440: Oriental soybean foods (tofu, tempe
Page 441 and 442: children could not see the gaping p
Page 443 and 444: sure that Trader Joe sold the produ
Page 445 and 446: 12,000 quarts of a perishable soymi
Page 447 and 448: cappuccino fl avors. Some are in re
Page 449 and 450: ook tells the story of that experim
Page 451 and 452: have a reasonable amount of time to
Page 453 and 454: Percent daily values are based on a
Page 455 and 456: of Soyfoods Center. • Summary: Ge
Page 457 and 458: of soymilk equipment sale. It was n
Page 459 and 460: 15 new products. These include: Veg
Page 461 and 462: Ted learned a lesson when he was ma
Page 463 and 464: (soy beverages), soybean oil, soynu
Page 465 and 466: (Overview). Compiled by William Shu
Page 467 and 468: and Morningstar fi rst began to wor
Page 469 and 470: Other products include soy-based yo
Page 471 and 472: Eating disorders. 15. Underweight.
Page 475 and 476: (fi ltered water, whole organic soy
Page 477 and 478: sold as plain tofu 125 gm packs; (2
Page 479 and 480: 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
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
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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