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

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