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

prepared with fi sh bladders or minced meat.
Just. Hatmaker (p. 190) made powdered soymilk, as did
three other processes, including a spray process of Bevenot
and Neveu. This process was also widely used in English
soap factories. Matagrin gives 3 analyses of powdered
soymilk, the earliest from Li Yu-ying.
Pages 192-93: Discusses soy yogurt (Yoghourt au lait
de soja), soy kefi r (Kéfi r au lait de soja), and soy koumis /
koumiss (koumys).
Matagrin gives detailed descriptions of many methods of
making tofu and 9 pages of information (p. 194-202)
Bloch said the best coagulant is magnesium chloride.
Beltzer preferred acids to calcium salts.
Ellen J. Kingsley (1935) of the USDA gives a method
for making tofu.
Drs. Labbé (Labbe) and Marchoisne have shown that
vegetable albumines, despite current opinion, are very
assimilable.
Matagrin gives a number of nice tofu recipes including
French-style tofu in Petits-fours (fancy biscuits; p. 201) and
Tofu meringue. Address: France.
150. Macheboeuf, Michel; Reiss, Charlotte. 1940.
Documentation sur les graines de soja et leur utilisation
pour l’alimentation de l’homme et des animaux, suivie de
quelques considerations sur l’importance industrielle du soja
[Documentation on soybeans and their utilization as a food
for humans and animals, according to some considerations
of the industrial importance of soya]. Paris: Ministère de
l’Education Nationale, Centre National de la Recherche
Scientifi que, Section de la Recherche Appliquée. 48 p.
Unpublished typescript. Jan. 30 cm. [200+ ref. Fre]
• Summary: Contents: Introduction. Chemical composition
of soybean seeds: Proteins, nutritional value of the proteins,
lipids, phosphatides, sugars, sterols, enzymes, minerals,
vitamins. Soy fl our. Soybean cake. The role of soya as a
food. Some physiological effects of soya. Feed for cattle.
Feed for pigs. Feed for sheep. Feed for birds. Experiments on
animal feeding. General considerations on the feeding value
of soya for animals. The soybean as human food. Various
culinary preparations based on soya: Soy sauce, fermented
soy beverages, soy sprouts, tofu, soymilk, soy bread or soy
and wheat bread, soy oils and hydrogenated soy oil products,
soy coffee, summary. Brief survey of industrial utilization of
soybeans: Oil for preserving fi sh, cake for fertilizer, oil for
foundry use, lubricants, plastics incl. sojalithe, other uses of
soy proteins, glue, paint emulsions, artifi cial textiles, paints
and varnishes, interior enamel, soaps, petroleum substitutes,
explosives. Note: The extensive bibliography is full of errors.
Address: 13, Quai d’Orsay, Paris (7eme), France. Phone:
Invalides: 45-95 & 45-96.
151. P.J.K. 1940. La agricultura es una industria: Cultivo
e industria de productos oleaginosos [Agriculture is an
HISTORY OF SOY YOGURT & CULTURED SOYMILK 83
© Copyright Soyinfo Center 2012
industry: The cultivation and processing of oleaginous
products]. Agricultor Venezolano (El) (Ministerio de
Agricultura y Cria, Caracas) 4(47-48):28-36. March/April.
[Spa]
• Summary: Pages 28-31 are an introduction to oilseed
processing to produce oil and meal. Peanuts, soybeans, and
sunfl ower seeds are mentioned on p. 30. Then comes a long
section on peanuts (p. 31-34), followed by a 3-page section
(p. 34-36) on soybeans titled “Plantas oleaginosas: El haba
de soya y la alimentacion” (Oilseed plants: The soybean and
food).
Discusses: The major new role played by soybeans
during the war in Germany. 400 million people in the Orient
use soybeans daily as food. During the last 20 years soybeans
have come to be widely used in Europe and the USA, but
only to make certain products, such as oil and meal. The
soybean is a rich source of nutrients. 10,000 Chinese infants
developed robustly and normally on soymilk. The most
important product of the soybean is soy fl our, which has
remarkable nutritional value and can easily be added to
bread, cakes, etc. Lecithin is another important product and
acidophilus soymilk is a new product. Address: Dr.
152. Battle Creek Sanitarium. 1940. Battle Creek Sanitarium
biologic regimen: Supper menu. Battle Creek, Michigan. 1 p.
Front and back.
• Summary: A remarkable menu, decades ahead of its time.
At the top of each printed menu is a space for the “Guest’s
name” and the dietitian. The date “Tuesday, June 25, 1940”
is printed near the top of the menu, which is in the form of
a table with 4 columns. Col. 1 are the menu items divided
into main types: Relishes, soups, entrees, vegetables, salads,
desserts, fruits, beverages, breads, miscellaneous. Col. 2
gives, for each menu item, the total calories per specifi ed
serving weight and the calories from protein, fat, and
carbohydrates. Col. 3 gives the weight of 4 food minerals
(calcium, phosphorus, iron, copper) per serving. Col 4. gives
the units of vitamins (A, B, C, D, G) per serving.
Only vegetarian foods are offered. These include soy
acidophilus [cultured soymilk], Soykee [soy coffee], Soy
bean bread, Soy gluten wafers, and Whole wheat toast
melba.
The back is titled “Special features of The Battle Creek
Sanitarium bill of fare.” It was the “fi rst to place upon its
tables a bill of fare showing the energy values of each article
of food served.” “Dietetic supervision: Skilled dietitians
cooperate with the physician in arranging the patient’s bill
of fare for each meal.” Taboos: Tea and coffee. Wine, beer
and all intoxicants. The cigar and cigarette; smoking on
the premises is not permitted. Irritating condiments. An
illustration shows the San. At the bottom: “Save your menus.
Take them home for reference.” Address: Battle Creek,
Michigan.