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

lanche unie {dâu-hu ky trang}), dried or smoked yuba
(plaquettes séchées ou fumées {dâu-hu ky ngot}), fermented
tofu–like cream cheese (fromages fermentées: cancoillotte
comtoise au soja). 2. Soy fl our: Roasted soy fl our, soy bread,
sojenta (soy polenta), pasta (soy vermicelli and vermicelli of
mung beans {dâu xanh} or song than). 3. Soy condiments.
Solid condiments: natto and douchi (taotché), condiments
that are pastes: miso and doujiang (tao tjiung) and koji [sic,
not a paste but used to make miso, doujiang, shoyu, and
jiang-you], liquid condiments: shoyu, jiang-you (tsiang
yeou), (tao yu), ketjap (Indonesian soy sauce), Vietnamese
soy sauce (tuong).
Part III: Recipes. 1. Introduction: Essential
recommendations, the cookery of the poor, comparative
cuisine, general recipes. 2. Soups and paps. 3. Hors
d’oeuvres and salads. 4. Vegetables. 5. Meat, fi sh and egg
dishes. 6. Breakfasts, sweets, and desserts.
Conclusion. Appendix. Errata. Address: Administrateur
des S.C. de l’Indochine; Vietnam.
159. Glotzhober, Clem. 1942. Annual report (August–
December). Dearborn, Michigan: Food Laboratory (Ford
Motor Co.). 14 p.
• Summary: Research was conducted on a coffee substitute
made from roasted soybeans mixed with other plants,
patties made from pre-cooked soybeans, and the effects
of hydrochloric acid and sodium hydroxide on the pH of
solutions of “soy protein.”
The last section, titled “Hard soy cheese,” describes the
author’s attempt “to make a similar cheese from soy milk.
Several batches of soy milk were curdled by several methods
including acetic acid plus heat, and lactic acid plus pepsin,
and then the curds were pressed.” The cheese was then cured
for 3 months or more.
Note: This is the earliest English-language document
seen (Feb. 2007) that uses the term “Hard soy cheese” to
refer to a Western-style soy cheese. Address: Food Lab.
160. Jouven, Maurice. 1942. Les plantes des huiles [Oil
bearing plants]. Paris: Editions de Montsouris. 160 p. See p.
82-101. Illust. No index. 18 cm. Series: Collection Rustica.
[Fre]
• Summary: Contents related to soy: Part V: Exotic oilbearing
plants susceptible to cultivation in France. 1. The
soybean–Characteristics of the plant, Origin and distribution.
Importance of the crop. Varieties (overseas and developed
for France). Composition of the plant (as for green forage).
Climate. Nature of the soil. Elements needed from fertilizers.
Manure / fertilizer (engrais).
2. Cultivation of soybeans–Place in the crop rotation.
Preparing the soil. Planting. Transplanting. Nitrogenation,
incl. inoculation and nitrogen-fi xing bacteria. Cultural styles
(façons culturales). Enemies of the soybean.
3. Harvesting the soybean–Threshing. Yield. Storage.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 86
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4. Utilization of the soybean–As animal feed. As
human food. Soy fl our. Soy bread. Soy oil. The soybean as
a vegetable [green vegetable soybeans]. Condiments (made
with molds, such as soy sauce. The Chinese consume each
year 700 to 800 million liters of soy sauce). Various other
products (soy chocolate, soy coffee, soy wine, fermented
soymilk). Industrial uses (soaps, candles, paints, soy
caseine for sojalithe, artifi cial petroleum, soy gasoline {by
distillation of the petroleum}).
Organizations actively involved with soya: (1) Institut
National du Soja, 5, rue de Logelbach, Paris 17eme. (2)
Institut Agricole et Industriel du Soja, 13, rue des Saussaies,
Paris 8eme. (3) Centre National de Soja, 8, cours de
Gourgues, Bordeaux. (4) Revue Internationale du Soja,
(Editions E.-V. Letzgus, 97, rue Saint-Lazare, Paris 9eme).
Illustrations show: (1) A soybean plant with enlarged
pods (p. 83). (2) A weeder (Extirpateur) (p. 89). (3) Many
ways to plant soybean seeds (p. 93). (4) Devices for drying
soybean forage (p. 96).
5. The peanut.
6. Castor-oil plant, sesame seed, and niger seed
(Guizotia oleifera / abyssinica). Address: Ingenieur
Agronome.
161. White, Julius Gilbert. 1942. Abundant health:
Expounding the Learn-how-to-be-well system of daily
living. Madison College, Tennessee: Published by the author.
xix + 378 p. See p. 298-303. Illust. Index. 24 cm. [50+* ref]
• Summary: The maintenance of physical and mental health
can be achieved through a vegetarian diet and wholesome
living. Interesting sections include: Denmark’s food
experiment under Dr. Hindhede during World War I (p. 144).
Sixteen reasons for vegetarianism (p. 144-48). Note that
Madison College is a Seventh-day Adventist college and
sanitarium.
Soya is discussed on the following pages: Soy bean fl our
(p. 136). Soybeans and soybean products as a replacement
for meat (p. 143-44). One section titled “The Soy Bean:
The Wonder Food” (p. 298-303) discusses soybean sprouts,
soybeans as coffee, soy “butter” (this product, similar in
taste and texture to peanut butter, is now on the market),
homemade soy butter [soynut butter made from soy
fl our], homemade soy mayonnaise (made from the above
soy butter), soy acidophilus milk (also often called soy
buttermilk). Address: Madison, Tennessee.
162. USDA War Food Administration, Food Distribution
Administration. Grain Products Branch. comp. 1943. Soya
products distribution. Washington 25, DC. 5 p. Dec.
• Summary: Gives a partial list of companies that retail
products containing soya, the names of the products
distributed, and their areas of distribution. Address:
Washington, DC.