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

A large, excellent, and very detailed illustration (p. 108)
shows a soybean plant, with leaves, pods, seeds, and fl owers.
Nutritional analyses of soybeans from Laos, Tonkin, and
Manchuria are given (from other sources).
Volume 3, titled Matières Grasses Végétales (Fats and
Vegetable Matter), includes analyses of Indochinese plants
and their fat and oil contents. The contents of Vol. 3. was
fi rst published in the Bulletin Économique de l’Indochine
1922-1924. Pages 75-78 discuss “Soja–Soja Max (Lin.)
Piper,” the soybean. “Mr. Li Yu-ying, a member of the
Biological Society of the Far East, has greatly contributed,
following several attempts made for more than a century by
naturalists and those who acclimatize plants, to popularize
in France this plant of many uses. He introduced cultivation
of the plant in the area around Paris and, in Paris itself,
in 1908 he established a laboratory for the study of the
soybean, since completed by a soyfoods factory (l’usine de
la caséo-sojaïne), where all the products derived from this
plant are manufactured: Soymilk (regular, concentrated,
powdered, or fermented), tofu (fromage de soja), soya patés
(pâtes de soja), soya casein (caséïne de soja), soy fl our and
bread, etc.” The rest of the article is concerned mostly with
characteristics, uses, and trade of soybean oil.
Crevost was born in 1858. Note: The meaning of soya
casein is not clear. Address: 1. Inspecteur des Services
agricoles et commerciaux; Conservateur du Musée [Maurice
Long] agricole et commercial de Hanoi; 2. Ingénieur-
Agronome, Directeur des Services agricoles et commerciaux
du Tonkin, Lauréat de la Société nationale d’acclimatation.
46. Itano, Arao. 1918. Soy beans (Glycine hispida) as human
food. Massachusetts Agricultural Experiment Station,
Bulletin No. 182. 10 p. March. [16 ref]
• Summary: Contents: Introduction. Chemical composition
and digestibility. Human food prepared from soy beans
(practical recipes for making Japanese foods at home; names
in parentheses indicate the Japanese name). Soy bean milk
(Toniu): The ordinary method employed in Japan, toniu
from soy bean meal (made by grinding soybeans in a wheat
fl our mill or fi ne coffee mill), author’s method [from soy
bean meal, plus inoculation with Bacillus coli and B. lactis
aerogenes], synthetic toniu, condensed soy bean milk
(condensed toniu). Evaporated soy bean milk (yuba). Soy
bean curd (tofu): Fresh curd (tofu), frozen tofu (kori tofu),
fried tofu (abura-age). Baked beans. Boiled beans. Roasted
beans. Powdered beans: Roasted, or raw (soy bean meal).
Green beans. Soy bean pulp (kara). Fermented boiled beans
(natto). Ripened vegetable cheese (miso; discusses koji). Soy
bean sauce (shoyu). Vegetable butter, ice cream, oil (table
use) and lard (cooking): “The manufacture of these articles
from soy beans needs further investigation.”
Concerning “Baked beans” (p. 7). “1. Soak the beans,
suspended in a cloth bag, in a large quantity of hot water
over night. (Soaking for twenty-four hours in ice-cold water
HISTORY OF SOY YOGURT & CULTURED SOYMILK 45
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which is changed occasionally will give the same result.) 2.
Change the water, when hot water is applied, in the morning
and an hour or two before cooking. 3. Add 1 teaspoonful of
soda [sodium bicarbonate] per quart of beans and boil until
the beans become soft. 4. Bake like other beans. Note.–
The characteristic strong fl avor of the beans is removed
by soaking before cooking; the addition of soda [sodium
bicarbonate] makes the beans soft. Cooking with salt pork,
potatoes, onions, molasses and other substances makes the
beans more palatable to some tastes.”
Concerning the “Roasted beans” (p. 7). “1. Roasting can
be done either in an oven or in an ordinary corn popper. 2.
Roast until the skin of the bean is burst by popping. Note.–
The beans can be kept soft by immersing them in a syrup
while they are hot. Thus very wholesome candy is prepared.”
Concerning the “Powdered beans: Roasted” (p. 7). “1.
Roast as in the roasted beans. 2. Let them stand until they
cool to harden them. Grind them in a coffee mill or other
suitable grinder. Note.–The powder can be used as a salad
dressing or cooked [baked] with cookies like peanuts and
other nuts, or employed as a substitute for coffee.” Note 1.
This is the earliest English-language document seen (Dec.
2005) that uses the term “Powdered beans: Roasted” to refer
to roasted soy fl our.
Concerning “Green beans: 1. Pick them when the beans
are three-fourths to full grown. Boil them in salt water. 3.
Discard the pods. 4. Serve the beans with butter or milk.
Note–The pods are tough and they can be removed easily on
boiling.”
Concerning “Soy bean pulp (kara): 1. This is the residue
after the milk is extracted in the process of preparation of soy
bean milk. 2. Cooked like any other vegetable with proper
seasoning. Note.–Makes a very rich dish; an addition of
green onions, cabbage or parsnip may improve it.”
Tables contain chemical composition analyses.
Note 2. This is the earliest English-language document
seen (March 2007) concerning soy ice cream, which it calls
simply “ice cream.” This is also the earliest document seen
(March 2007) concerning the etymology of soy ice cream.
Note 3. This is the earliest English-language document
seen (Oct. 2001) that uses the term “soy bean pulp” to refer
to okara.
Note 4. This is the earliest English-language document
seen (Feb. 2004) that uses the word “kori tofu” to refer to
dried-frozen tofu. Address: Amherst, Massachusetts.
47. Schweizerische Milchzeitung (Schaffhausen,
Switzerland). 1918. Soja-Milch [Soymilk]. 44(93):1. Nov.
22. Friday. [Ger]
• Summary: The soybean is imported in large quantities to
Europe for industrial uses. In the British Medical Journal
of April 1918 [April 13, p. 430] we fi nd a recipe for the
preparation of soya milk. The recipe is summarized and
the properties of soymilk are described. When fresh,