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

of soybeans that have the white hilum can be readily utilized
for edible purposes. It is commonly believed that further
experimentation will enable soybean food producers to take
the ordinary varieties of soybeans and make tasty foods very
similar to those now processed from the edible group.
“Other foods: We have a still much larger list of foods
that today are made directly from the soybean. In these the
soybean must stand on its own merits and it has proved
acceptable to 90 percent of people sampling it. The large
edible soys are now becoming available the world over. The
canned mature beans, when properly processed and fl avored
by a suitable vegetable bullion or with tomato sauce, are very
acceptable. It must be remembered that soybeans contain
three times the quantity of protein and nine times the amount
of oil found in either peas, lima beans, lentils or the ordinary
navy bean.” Continued. Address: M.D.
172. Miller, Harry W. 1946. Feeding the world with soya
(Continued–Document part II). Soybean Digest. Sept. p. 56,
58, 61.
• Summary: Continued. “The green edible soybean offers
an additional line for canneries and freezing plants packing
peas, lima beans, corn and other vegetables. It also offers
another tasty item to the cook to adorn the dinner plate.
“Green soybeans can be canned with exactly the same
equipment that all canneries have and can be shelled with
the same sheller that is used for peas. The canning season
is not in confl ict with that of any other product unless it be
sweet corn. The varieties can be planted so that they will not
seriously interfere with this product. There is nothing we
can put into the cans exported to other countries and for the
areas of large population of our own country that will give
people greater returns nutritionally than the immature green
soybean. It has a nutty fl avor and does not in any way harbor
the beany taste that lingers in the minds of some people who
think of soy foods.
“Canned sprouts: Canneries could develop a very fi ne
winter industry by canning soybean sprouts. Or the frozen
food people could very well add a package of frozen soy
sprouts to their lines. These could very nicely come into our
markets as a fresh vegetable along with Brussels sprouts,
lettuce and other raw foods, to be incorporated into salads
and cooked dishes. The sprouting of the soybean again
removes the characteristic taste and gives a nice vitaminyielding
food, along with its rich content of minerals. Any
good fi eld variety may be used for sprouting.
“There is much to be learned from the Orient regarding
usages of soybeans in the diet, in the many forms in which
they prepare them. They fi rst make a water extraction of
the protein, curdle it and make cheese [tofu]. With this bean
they can make foods simulating milk, fi sh, fowl and meat in
appearance and taste.
“Already, in this land hundreds of infants have
been started from birth using modifi ed soy milk. A very
HISTORY OF SOY YOGURT & CULTURED SOYMILK 91
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large group of others who are allergic to animal milk are
substituting soy milk for the dairy milk. It is being made into
varieties of delicious cheeses, and has possibilities in the
cheese industry the equivalent of cow’s milk curd. The lactic
acid soy milk is the most pleasing beverage. The acidity of
the milk covers wholly any semblance of the characteristic
beany fl avor.
“Albumen sheets: We now have albumen powder made
from the soy extraction fl akes utilized like egg powder by
the big candy industry in ever increasing amounts. The
soy albumen sheets [yuba], because of their labor and
painstaking requirements, have not been made in this country
as they are in China. However, we are fi nding ways of
providing for their manufacture.
“A halt has been made on the production in Michigan
of a competitive margarine called soy butter. Still, there is
available to every housewife a method of making a butter
with far less work than churning cow butter. Such a butter
is made from soy oil and soy milk which is colored with
carotene oil and salted to taste.
“Dry mature soybeans can be readily transported to any
part of the world without requiring refrigerator space. They
are a form of concentrated nutrition the world can easily be
taught to use. Seventeen dollars worth of soybeans at 5 cents
per pound will supply enough protein for a family of fi ve for
an entire year.
“In a paper such as this it would seem to be in place to
give a few concrete suggestions on what might be done to
help solve the world food shortage.
“l. Encourage more soybean production in America.
This could be done if soybeans were given their proper
economic value.
“2. Forward seed to various countries in the world,
encouraging its production through helpful instructions in
growing, processing and using. There are very limited areas
where soybeans have proven entirely unsuccessful when
given a fair trial.
“3. We should devote more time on experimental work
in cooking and preparing the food and overcoming any
objectionable features that seem to prevent its widespread
use. The feeble efforts that have thus far been put forth
have really done wonders in furthering the adoption of the
soybean in the diet.
“In closing, allow me to say that with the present world
yield of soybeans, if used exclusively to relieve human
starvation, relief could come to all the destitute areas of the
world.” Address: M.D.
173. De, Sasanka S.; Desikachar, H.S.R.; Karnani, B.T.;
Subrahmanyan, V. 1947. Investigations on soya bean
milk and related products. Science and Culture (Calcutta)
12(12):587-91. June.
• Summary: Contents: Introduction. Animal experiments.
Human feeding experiments: In welfare centers, in children’s