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

and 3 in Latin America {Brazil, Colombia, El Salvador,
Guatemala, Mexico}). C. People and institutions connected
with tofu. D. Table of equivalents. Bibliography. Glossary.
Index. About the authors (autobiographical sketches; a photo
shows Shurtleff and Aoyagi, and gives their address as New-
Age Foods Study Center, 278-28 Higashi Oizumi, Nerimaku,
Tokyo, Japan 177). Sending tofu in the four directions.
Pudding recipes include: Rice pudding with gô and
apple (p. 76, incl. 2 cups soymilk). Tofu chawan-mushi
(p. 147; Steamed egg-vegetable custard with tofu). Tofu
fruit whips (p. 148). Tofu rice pudding (p. 150, incl. 1 cup
soymilk). Tofu custard pudding (p. 152). Soymilk custard
pudding (p. 208). Brown rice pudding (p. 208, with 2 cups
soymilk). Soymilk chawan-mushi (p. 209). Chawan-mushi
with yuba (p. 249).
Dessert recipes include: Tofu whipped cream or yogurt
(p. 148; resembles a pudding or parfait). Tofu ice cream
(p. 149, with chilled tofu, honey, vanilla extract and salt).
Banana-tofu milkshake (p. 149). Tofu cream cheese dessert
balls (p. 149). Tofu icing (for cake, p. 149). Tofu cheesecake
(p. 150). Tofu-pineapple sherbet (p. 151). Also: Soymilk
yogurt (cultured, p. 205). Healthy banana milkshake (p. 206).
On p. 160 is a recipe for “Mock tuna salad with deep fried
tofu.” Address: Soyinfo Center, P.O. Box 234, Lafayette,
California 94549 USA. Phone: 925-283-2991.
1332. Sojami (Le). 2008. Le Sojami: Balancing nutrition &
fl avor (Website printout–part). www.lesojami.com Printed
May 13.
• Summary: This website has both French and English
editions; the French one is more complete. Contents: The
company. Product range. Nutrition. Points of view. Sojami
was founded in 1997 by Jean-James Garreau, who has a PhD
degree in biology and is an independent researcher in human
ecology at the University of Science at Bordeaux, France. In
1996 Dr. Garreau won the Agropole prize for Innovation in
the Food Processing Industry as a result of his development
of a lactic fermentation process for soymilk. Soyami’s
products are made from soybeans grown in the southwest of
France; they are 100% organic and of plant origin (vegan).
They include: (1) Tartimi (cream cheese alternative) in Basil,
Cumin & Tarragon, Chives & Shallot, Garlic & Mixed Herbs
fl avors. (2) Accompaniment (incl. Marinated Lactofermented
Tofu, Provençale Sauce {with tofu}, Lactofermented Tofu).
(3) Sauces (Plain Sojami, Mayomi). (4) Frozen Dessert
(made from Lactofermented Soymilk, Rice Milk, or Almond
Milk).
Soyami makes all its own soymilk. Address: Agropole–
BP 109, Estillac, 47931 Agen (Cedex 9), France. Phone: +33
5 5377 2488.
1333. Liu, KeShun. 2008. Food use of whole soybeans. In:
Lawrence A. Johnson et al. eds. 2008. Soybeans: Chemistry,
Production, Processing, and Utilization. Urbana, Illinois:
HISTORY OF SOY YOGURT & CULTURED SOYMILK 515
© Copyright Soyinfo Center 2012
AOCS Press. viii + 842 p. See p. 441-481. Chap. 14. [85 ref]
• Summary: Contents: Introduction. Non-fermented
soyfoods: Soymilk (traditional soymilk, modern soymilk
{techniques to reduce beany fl avors, formulation and
fortifi cation, homogenization, thermal processing, and
packaging}), tofu (preparation methods, factors involved in
tofu-making {soybean varieties, storage and pretreatment,
solids concentration, heating, type of coagulants, coagulant
concentration, coagulation temperature, coagulation time,
process automation, packaging}, varieties of tofu {silken
tofu, regular and fi rm tofus, varieties of tofu products}),
green vegetable soybeans, soybean sprouts, yuba, okara,
roasted or cooked soybeans. Fermented soyfoods: Terms
(Koji {fermentation, koji starter, inoculum}), fermented
soy paste (preparation method {preparing rice koji, treating
soybeans, mixing and mashing, fermenting, pasteurizing and
packaging}, processing principles), soy sauce (preparation
method {treating raw materials, koji making, brine
fermentation, pressing, refi ning}, processing principles,
chemical soy sauce), Japanese natto (preparation method,
processing principles), Indonesia tempeh (processing
method, processing principles), fermented soymilk,
fermented tofu (preparation method, processing principles),
fermented black soybeans (Chinese douchi, Japanese
hamanatto). Conclusion.
Figures show: (1) Flowchart of a traditional Chinese
method for making soymilk and tofu. (2) Photo of savory
tofu dices. (3) Photo of soy sprouts. (4) Photo of yuba
(soymilk fi lm). (5) Photo of Chinese jiang and Japanese
white and red miso. (6) Flow chart of a common method for
making Japanese rice miso. (7) Photo of Japanese natto. (8)
Flow chart of a traditional Indonesian method for making
tempeh. (9) Photo of Chinese douchi (fermented black
soybeans or fermented whole soybeans). Address: Research
Chemist, U.S. Dep. of Agriculture, Agricultural Research
Service, Grain Chemistry and Utilization Lab., Aberdeen,
Idaho 83210.
1334. Packaged Facts. 2008. Soy foods and beverages in the
U.S. Rockville, Maryland. 210 p. May. 28 cm. *
• Summary: This market study, No. LA148-6839, retails
for $3,300 as on online download or $3,700 as hard copy
mail delivery. Contents: 1. Executive summary: Scope and
methodology: Scope of report, two classifi cations–foods and
beverages, exclusions, report methodology.
Market overview: Soy food / beverage sales top $2
billion mark, foods classifi cation bigger–but beverages
growth faster, snack bars and soymilk are the largest
categories, soy “mainstreams” from natural channel,
fi gure 1-1–share of U.S. soy food and beverage sales–by
retail outlet type–2007 (percent), soy on a roll, consumer
awareness of soy’s health benefi ts on the ups, FDA approves
heart healthy claims, looking ahead, the global picture.
Soy food marketing and competitive trends: Soy foods