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

hong). Mucor spp.–Chee-fan, ruhi, sufu. Mucor hiemalis–
Sufu. Rhizopus oligosporus–Tempe.
Under “Yeasts” are: Candida spp.–Soy sauce.
Zygosaccharomyces rouxii–Miso, soy sauce.
The section on “Major commercial fermentation
processes” includes (p. 752-53) soy sauce (from wheat and
soybeans) and miso (from rice and soybeans).
Note 2. Koji, the basis of soy sauce, miso, and saké
fermentations, is not mentioned in either of the fi rst two
tables. However it is mentioned by name on p. 753. Address:
1. American Inst. of Baking; 2. Prof. Emeritus, Kansas State
Univ. Both: Manhattan, Kansas.
1231. Liberty, Anne. 2000. Super soy! Protect yourself
against bone loss, heart disease, cancer, menopause, high
cholesterol. Boca Raton, Florida: American Media Mini
Mags Inc. 66 p. 14 cm. [1 ref]
• Summary: This mini-book (only 5½ inches high) was sold
(for $1.19) next to the tabloid magazines at the checkout
stand at Longs Drug Store in Lafayette, California. On the
little cover is a color photo of a grey-haired and healthylooking
lady holding a glass of soymilk. Contents: All
about soy: Inside the soybean (phytoestrogen, isofl avones,
genistein, protease inhibitors), eight of soy’s top health
benefi ts (antioxidant protection from free radicals, breast
cancer protection, cholesterol control, colon cancer
protection, strong bones, hot fl ash reduction, a strong
immune system, and kidney disease prevention), different
soy products (green soybeans, hydrolyzed vegetable
protein {HVP}, infant formula {soy-based}, lecithin, meat
alternatives, miso, non-dairy frozen soy (“soy ice cream”),
soy cheese, soy fl our, soy grits, soy protein (incl. TSP =
textured soy protein = textured soy fl our), soy sauce, soy
yogurt, whole soybeans, soy nut butter, soy nuts, soy oil,
soy sprouts, tempeh, tofu, whipped soy-based topping,
yuba), nutritional value, how much do you need? Bone loss.
Heart disease and cancer: Heart disease, cancer (genistein,
isofl avones, phenolic acids, phytates, protease inhibitors).
Menopause. Cholesterol. Cooking with soy products: Soy
fl our, miso, soy milk, soy protein, tofu, tempeh. Delicious
soy recipes.
The author frequently refers to Earl Mindell, PhD, but
has no real scientifi c references. Many of the recipes were
provided by the United Soybean Board. On the last page are
two sources of more information and recipes: The United
Soybean Board website www.talksoy.com and the Indiana
Soybean Board website www.soyfoods.com.
1232. Hagler, Louise. 2001. Miso cookery. Summertown,
Tennessee: The Book Publishing Co. 96 p. Illust. Index. 23
cm.
• Summary: Contains 70 recipes (each with a nutritional
analysis) that use miso as an ingredient, and four full-page
color photographs. Contents: Introduction. It’s alive!!!! (visit
HISTORY OF SOY YOGURT & CULTURED SOYMILK 472
© Copyright Soyinfo Center 2012
to American Miso Co. in North Carolina). Soups. Spreads.
Salads and dressings. Sauces and gravies. Vegetables. Main
dishes. Side dishes. Sweet things.
Many recipes call for the use of tofu as an ingredient,
and some call for the use of edamame, gluten, soymilk, soy
yogurt, tempeh,
On the rear cover is a color photo of Louise Hagler; her
vegetarian cookbooks have sold over 750,000 (or 742,000)
copies worldwide. Address: Summertown, Tennessee.
1233. White Wave, Inc. 2001. Silk is the hottest selling name
in soy (Ad). Natural Foods Merchandiser. Jan. p. 42.
• Summary: This 8½ by 11 inch color ad (see next page)
shows a large white carton of Silk Cultured Soy (strawberry
fl avor) against a blue background. “Smart new package
graphics. Now contains live cultures. Award winning favor.
Made from organic soy. Contains 50% daily requirement of
calcium.” To the left is a “2000 Gold Taste Award” medal. At
the lower right is a carton of Silk Soymilk. www.whitewave.
com.
This ad also appeared in the March (p. 52), June (p. 34)
issues of this magazine. Address: [Boulder, Colorado].
1234. Shurtleff, William; Aoyagi, Akiko. 2001. The book of
tofu. 2nd ed. Revised. Berkeley, California: Ten Speed Press.
336 p. May. Illust. by Akiko Aoyagi Shurtleff. Index. 28 cm.
[321 ref]
• Summary: This edition contains an updated “Appendix B–
Directory of Tofu Makers” (p. 313-316, updated to 22 Feb.
2001). The copyright page and inside rear cover have also
been updated. The preface has been expanded. Numerous
other small changes have been made throughout the book.
Address: Soyfoods Center, P.O. Box 234, Lafayette,
California 94549. Phone: 925-283-2991.
1235. Product Name: O’Soy (Cultured Organic Soy)
[Strawberry, Peach, Chocolate, or Vanilla].
Manufacturer’s Name: Stonyfi eld Farm.
Manufacturer’s Address: Londonderry, NH 03053. Phone:
1-800-776-2697 (Pro-Cows).
Date of Introduction: 2001. May.
Ingredients: Strawberry: Cultured pasteurized organic
soymilk, naturally milled organic sugar, inulin, natural
fl avor, calcium carbonate, pectin, beet juice concentrate (for
color), made from multiple organisms (S. thermophilus, L.
Bulgaricus, L. acidophilus, Bifi dus, L. casei, L. reuterei–live
active cultures).
Wt/Vol., Packaging, Price: 4 x 6 oz (113 gm). Plastic cup.
How Stored: Refrigerated.
New Product–Documentation: Talk with Paul & Gail King,
The Soy Fan Club’s Drive-in (Methuen, Massachusetts).
2001. June. They just tasted Stonyfi eld Farm soy yogurt and
liked it very much. Talk with Dana Jacobi. 2001. June 15.
About 7-10 days ago, she read that Stonyfi eld Farm is now