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

soybeans and soyfoods.
The USA and the USSR were the fi rst two countries to
mechanize soybean planting and harvesting.
On the diseases and enemies of the soybean (p. 108):
Earliest citation is 1919 from J. of Agricultural Research, and
from the Nebraska Agricultural Experiment Station. Third is
Wolf and Lehman 1920.
Most of the early studies on soybean diseases and
enemies are analyzed in Morse (1927) “Soy Beans: Culture
and Varieties.” In the same publication is found a summary
of U.S. work on insect enemies of soybeans established by
H.R. Walton, Bureau of Etymology, Washington, DC.
The early research on the chemical composition of the
soybean plant was to determine its value as forage. The key
work in France was done by Lechartier and Joulie. The latter
also studied the composition of the soybeans from Etampes,
as did Giljaranski. and H.L. North.
The structure of the soybean cells was studied in France
by Colin and Blondel (1888).
Matagrin has a strong historical dimension running
through every chapter.
The median oil content from Asian soybeans is not more
than 17%, while that of American soybeans attains 19%.
In about 1920, West and Levene developed the chemical
formula and structure for animal lecithin.
The importance of soybeans as a protein source was not
pointed out by researchers for 69 years, i.e., until the 1880s,
and was not considered from an economic point of view
until the World War I put into relief the problems of feeding
populations and armies. Then interest and patents multiplied.
For example, in 1910 the processes of S. Satow of Sendai,
Japan for the precipitation of soymilk by a ferment or by
sulfuric acid.
Most legumes contain only 1.6 to 2.9% oil, with the
exception of peanuts which contain 45%. Soy contains 20%.
Concerning soy lecithin, From 1870 to 1910 W. Koch
(1902), Fraenkel, (p. 152) not only verifi ed the initial
conclusions of Thudichum about this agent of nutritional
assimilation. Koch showed in 1902 that this phosphatide was
important.
At the start of the 20th century, soy pap was prescribed
with success for diabetics in the hospitals of Algeria, as in
Japan and Austria.
Page 158: Number of calories costing 15 centimes in
1938 . Li Yu-ying had a similar chart but he omitted potatoes.
Potatoes: 80 grams give 224 calories
Soybeans: 40 grams give 188 calories
Rice: 50 grams give 180 calories
Bread: 45 grams give 145
Followed by 16 other foods.
Etymology: Matagrin (p. 160-61) says “fève de soja”
and “soja à l’etat vert” (for green vegetable soybeans).
Miss Ellen Kingsley (p. 161) of the U.S. Bureau of
Home Economics published many recipes using whole dry
HISTORY OF SOY YOGURT & CULTURED SOYMILK 82
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soybeans.
Durand (no citation) discussed cooking whole soybeans
in water with sodium bicarbonate. This well-known
process for all legumes leaves an unpleasant taste. So he
recommended pressure cooking. Then he gives recipes for
whole dry soybeans.
At whole dry soybeans, there is considerable discussion
of their use in vegetarian diets. Was Matagrin a vegetarian?
Etymology: Matagrin (p. 166) says “la farine des fèves
grilles” for roasted soy fl our.
At the Iowa College of Agriculture, Nelson made a
soynut butter as follows: Deep-fry soybeans in oil at 100-
110ºC for about 5 minutes. Grind the soybeans fi nely. Then
grill at 160ºF for about 20 minutes. Finally mixing these with
some of the deep-frying oil.
Soy coffee is cafe without caffeine. Matagrin uses lots
of information from Li Yu-ying; likewise information from
Li appeared in countless later articles. Li was one of the two
original sources; Paillieux was the second.
Is soymilk presently consumed more widely that animal
milks in China? Not in Japan.
Carles (note spelling) was not a Frenchman who did
work on soymilk.
Soymilk (p. 172): According to an article by Prof. R.
Lepine of Lyon (1919), concerning a communication of
Mlle. Castet of the Society of Horticulture of Alger (Algiers).
Rouest was director du Laboratoire du Soja in Russia’s
North Caucasus.
Castagnol (soymilk) in Bulletin of Indochina, uses a
centrifuge.
Soymilk patents from France. G.D. Thevenot (1920-25),
A. Serault (1931), M. Adler (1933).
Arao Itano (1918). Made soymilk from soy fl our with
Bacillus inoculum. So it was fermented soymilk developed
by a Japanese.
Etymology: Fèves de soja entieres = whole soybeans.
Li Yu-ying used cold extraction of soymilk, Chinese
style.
Matagrin has an excellent review of all the various ways
of making soymilk.
Muggia and Gasca (1921) made soymilk with a bland
fl avor in Italy.
1933 process for making soymilk in Russia by
Bogatskij, Storozhuk and Morumtzev.
In raising animals, soymilk renders a great service. It
is very wildly used now in USA and in Asia. but its use is
limited by that fact that it is more economical to feed the
animals the bean itself or the cake.
Adding lecithin to soymilk gives it a light fl avor of
butter.
Etymology: Matagrin unfortunately calls yuba Crème
de lait de soja (Phu-chuc of Indochina). According to an
analysis by a pharmacist, Monnier, of the Pasteur Institute of
Hanoi, it contains 64.62% oils, 8.98% Nitrogen. It is often