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

Bulgaria, Romania, Ukraine}, the grandeur and decadence
of soya in Russia. 2. Soya in modern Asia (p. 51): China
and Manchuria, Japan, Korea, Formosa, French Indochina
{Tonkin, Cambodia, Cochin China}, the British and Dutch
Indies {Siam, Assam, Bengal, Burma, Ceylon, India, Straits
Settlements [later Singapore] / Malacca}, western Asia
{Turkestan, Persia (p. 57)}. 3. Soya in Africa and Australia
(p. 57-58): South Africa, Rhodesia, Nigeria, Gold Coast
[later Ghana], Cote d’Ivoire, Dahomey, Togo, Algeria,
Tunisia, Morocco, Egypt, Australia {Queensland, New South
Wales, Victoria}, Tasmania, New Zealand, not yet in British
New Guinea [later Papua New Guinea], Philippines, Java).
2. The botany and agronomy of soya: The plant, its
names, its botanical characteristics, its varieties (original and
created by selection), the cultivation of soya.
3. The general chemistry of soya: Chemical composition
of the plant, structure and chemical composition of the
beans.
4. Using soya in soyfoods and soyfood products: Whole
soybeans (whole green, dry, sprouted, roasted and salted
{soja á l’état vert, fève de soja sèche, fève grillée, fève salée
de soja, fèves de soja salées, p. 166-67}, soynut butter {un
mélange rappelant les beurres végétaux}, soy coffee, soy
confections {confi ture de soja}, soy chocolate, soy sprouts
{fèves de soja germées, germes de fèves de soja}), soymilk
and tofu (le lait et le fromage de soja; soymilk cream,
concentrated soymilk, soymilk powder / powdered soymilk,
fermented soymilk {lait fermenté, yoghurt, kéfi r, koumys,
p. 189}, fermented tofu {fromages de soja}), okara (pulpe
résiduaire de la préparation du lait de soja), fermented soy
products (solid, paste, and liquid condiments; natto, miso,
and shoyu [soy sauce]; kiu-tsee and lactic ferments), soy
fl our and bread.
5. The soy oil industry and products derived from it:
Extraction and refi ning of soy oil, properties and use of soy
oil.
6. The vegetable lecithin industry: Extraction of
vegetable lecithin, properties and use of vegetable lecithin.
7. The vegetable casein industries and plastic materials
based on soya: Soybean cakes and fl ours from which the oil
has been removed, use of such cakes and fl ours, in the crude
state, as a raw material for plastics, manufacture and use of
vegetable protein, soybean cellulose for artifi cial silk, soya
furfural and furfuraldehyde (phenolic resins). Conclusion:
How to launch soya industries in France. Important terms. A
bibliography appears at the end of each chapter.
Note 1. This is the earliest French-language document
seen that uses the terms Fève grillée, fève salée de soja, or
fèves de soja salées, “roasted soy beans” to refer to soynuts.
Note 2. This is the earliest French-language document
seen (April 2005) that mentions soynut butter, which it calls
un mélange rappelant les beurres végétaux.
Summary: Matagrin wrote two previous books: Manuel
du Savonnier (Paris, no date given) and L’Industrie des
HISTORY OF SOY YOGURT & CULTURED SOYMILK 80
© Copyright Soyinfo Center 2012
Produits chimiques et ses Travailleurs (Paris, 1925).
Francis G. Beltzer, a practical chemist, became a major
force in visualizing new industrial uses for the soybean in
the West. By contrast, Li and Grandvoinnet (1912) paid little
attention to soy oil in their book, devoting only 3 pages out
of 150 to the subject, and only ½ page to industrial uses,
while largely ignoring lecithin. These two books had a great
infl uence on soy in France and they nicely complement each
other (p. vi).
The Soybean, by Piper & Morse (1923), was
published in both New York and London. Horvath was a
Russo-American chemist. Italians who made important
contributions to the soybean were professors Bottari, Mattei,
Panatelli, and Tito Poggi (p. vii).
Leon Rouest, French the agronomist, wrote an important
book titled Le soja français et ses applications agricoles et
industrielles (Chateauroux 1936). Since 1920 he has devoted
himself to the culture of soybeans and to the selection of
acclimatized varieties. He was director of the Laboratory of
Soja in the north Caucasus from 1930 to 1935, and in 1921
he had already published a book, Le soja et son lait végétal.
His new (1936) book benefi tted from the collaboration of
Henry de Guerpel, an agricultural engineer and mayor of
Percy-en-Auge, who was also an indefatigable prophet of
soybeans in France, until his untimely death in Jan. 1937.
Anyone in the world can order (from the U.S.
Government Printing Offi ce in Washington, DC) the many
U.S. publications about soybeans from the USDA or state
agricultural experiment stations. These substantial works are
based on careful research and enriched with numerous tables
and photos–a fi ne example of the key role that governments
can play in introducing and popularizing soya. Recently J.A.
LeClerc (of USDA’s Bureau of Chemistry and Soils) said the
soybean has become a naturalized American (p. viii).
More than a century ago lord Byron wrote Beppo, the
fi rst Western poem on soy. It was an account of a carnival
at Venice, Italy, in 1818. He advised the tourists to bring
“Ketchup, Soy [sauce], Chili-vinegar.”
Maurice Druel was one of the young engineers who
worked with competence to launch a soy industry in France
(p. x).
For an early chronology of soybeans and soyfoods in
France (1856+, see pages 8-12). 1857-58: Lechaume planted
soybeans at Vitry-sur-Seine and got encouraging results. A
report by the National Society for Acclimatization declared:
“The acclimatization of the soybean is complete.”
1859–Setback for the fi rst tests by Vilmorin with
Chinese beans that were too late, but success by Dr. Turrel in
le Var.
1862-69–Success of Mme. Delisse, in Gironde.
Then the Franco-Prussian war arrested these tests, so
the center of interest moved to central Europe. The world
exposition of Vienna in 1873 and Haberlandt. In his book
one fi nds the fi rst analyses of the seed by Steuf, of the cake