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

the top is written: “How to use Dr. Fearn’s Pure Soya Bean
Powder.” Below that are about 20 recipes and suggestions for
use. On the back 3 panels are 15 more recipes.
One other front panel is titled “New recipes to try.”
It includes: Tiger’s milk–homemade. Baby formula. Soy
yogurt. Soy cheese–Tofu. The bottom half of this panel lists
seven pamphlets from Fearn Soya Foods “available at your
health food store (see Foods, Health in the Yellow Pages).
Send us a self addressed stamped envelope if your store does
not handle them.” They are: “(1) The Fearn Chart–Lists all
the vitamins and minerals of most common foods. (2) How
to Get Slim and Stay Slim–Describes a satisfying 22 cent
per day reducing diet. (3) About the Soya Bean–Describes
its nutritive values and the hexane solvent menace. (4)
You Cannot Live Without Protein–Tells function and
importance of protein. Of special interest to vegetarians and
body builders. (5) Recipe Folder: Soya Powders–Includes
bread, soy milk, puddings, etc. for restricted diets. (6)
Recipe Folder: Soya Granules–Lists many money saving
recipes based on this high protein food. (7) Recipe Folder:
Soybeans–Tells how to use our cooking and sprouting
organic soybeans.”
The third front panel is titled “Try these Dr. Fearn’s
Foods.
“Dr. Fearn’s High Protein Food–47% protein. Makes
pleasant tasting drinks with cold water. Vanilla or root bear
fl avors. 1 lb.
“Dr. Fearn’s Wholewheat & Soya Pancake Mix contains
the fi nest stone ground wholewheat with soya powder. It is
quite digestible, higher in protein and lower in starch than
the usual run of similar products. 1 lb.
“Dr. Fearn’s Regular Pancake Mix is the same as above
except that unbleached white fl our is used. 1 lb.
“Dr. Fearn’s Wheat Cereal & Soya is a cooked type
cereal, made with the fi nely chopped Northern wheat and
soya granules. It contains over 30% complete protein and
less than 55% starch. A satisfying breakfast for the entire
family and usually keeps hunger away until the noon meal. 1
lb.
“Dr. Fearn’s Pure Soya Bean Powder for making soya
milk. Contains 42% complete protein and no starch. Can
be used for enriching various drinks, baked foods and meat
dishes. 10 oz. and 2 lbs.
“Dr. Fearn’s Soya Granules, contain 52% complete
protein, no starch, 5% fat. Can be eaten as is, cooked, or
added to meats, soups and other foods. 1 lb.
“Dr. Fearn’s High Lecithin Soya Powder same as regular
Soya Powder except 15% Lecithin has been added. 10 oz.
“Dr. Fearn’s Low Fat Soya Powder. Same as regular
Soya Powder except fat has been reduced to 5%. 10 oz.
“Dr. Fearn’s Corn Bread & Muffi n Mix with soya,
makes light muffi ns and corn bread, very tasty and nutritious.
Excellent for a surprising change. 1 lb.
“Dr. Fearn’s Organic Soybeans. Organically grown
HISTORY OF SOY YOGURT & CULTURED SOYMILK 96
© Copyright Soyinfo Center 2012
without chemical fertilizers and poisonous insecticides. 1 lb.
“Dr. Fearn’s Wheat Germ Powder. A fi ne toasted powder
with most oil removed. Excellent added to drinks. Readily
blends with most any other food.”
Note 1. This leafl et was found inserted in Mrs. Hauser’s
Recipe Book (1938), purchased by Soyfoods Center from a
used book store in Spokane, Washington. This booklet seems
to show that Mrs. Hauser’s Food Products Company (4617
Melrose Ave., Los Angeles, California) purchased Soya Bean
Flour (and probably some other soy products) from Fearn
Soya Foods.
Note 2. This is the earliest English-language document
seen (Sept. 2012) that contains the term “Soy yogurt.”
Address: 1206 North 31st Ave., Melrose Park, Illinois.
186. Tomoda, Yoshinori; Sakaguchi, Kinichiro. eds. 1956.
Hakkô shokuhin [Fermented foods]. Tokyo: Kyoritsu
Shuppan K.K. 359 p. Series: Bisei-butsu kôgaku koza
(Microbial technology course), no. 8). [Jap]
• Summary: Contains long sections on miso (p. 1-92), shoyu
(p. 93-248), HVP shoyu (p. 225-50), pickles (p. 251-74),
vinegar (p. 275-304), Japanese-type “sauce” and Worcester
sauce (p. 307-329), and fermented dairy milk products (p.
331-59; incl. acidophilus milk, kefi r, and koumis).
187. Tan, Boe Han. 1958. Technology of soymilk and
some derivatives. PhD thesis, Agricultural University of
Wageningen, Netherlands. 132 p. [10+ ref]*
• Summary: Includes soymilk, evaporated soymilk, soy curd,
soy yogurt. Maps, tables, and statistics for 1955 are given.
Address: Proefschrift–Wageningen.
188. Johnson, Dale W.; Circle, Sidney J. 1959. Multipurpose
quality protein offers “plus” factors. Food Processing
(Chicago) 20(3):36-38, 53-55. March. Reprinted for Central
Soya Co., Inc.
• Summary: Promine isolated soybean protein contains
92% protein, is free of undesirable fl avor characteristics,
and has no indigestible carbohydrates. Gives a list of almost
100 products in which Promine may be used, including
bakery products, cereal products, confections, “dairy type
products (Cheddar-type cheese, ‘cream’, all vegetable,’
‘cream cheese,’ ‘cottage cheese,’ fl avored drinks, fortifi ed
‘milk,’ frozen desserts, ‘ice cream,’ margarine, sour ‘cream,’
spreads, whipped toppings, ‘whipped cream,’ ‘yogurt’), egg
type products, edible coatings, macaroni type products, meat
and meat type products, oriental type food products (incl.
tofu and yuba), specialty foods, and animal feeds.
Note: This is the earliest English-language document
seen (March 2007) that uses the term “Cheddar-type cheese”
to refer to a Western-style soy cheese. Address: 1. Manager,
Edible Protein Products; 2. Research Associate, Chemurgy
Div., Central Soya Co., Inc.