The Treatment of Waste Precipitated
Soy Bean Curd Manufacture
NATHAN C. BURBANK, JR., Professor
School of Public Health
University of Hawaii
Honolulu, Hawaii 96822
INTRODUCTION
The soy or mung bean has been known since ancient days. It was introduced into
Europe by Marco Polo from China where it had served as a staple of the diet of both rich
and poor for thousands of years.
It is known in many forms but the most prevalent in our diet are as bean sprouts in
salad, precipitated soy bean curde(TOFU)andasthehydrolyzed protein derivative soya or
shoyu, soy bean sauce.
In the United States soy beans have largely served first as cattle feed — a protein-fat
rich feed that nourishes and builds meat on the animal in the minimum feeding period. The
fat in bean was next utilized through cold press extraction for a food quality fat, hot press
extraction for a chemical grade fat (often hydrogenated for margarine), and by solvent
extraction for a general purpose fatty oil to be used for a myriad of purposes in the
chemistry of paints and plastics.
The remaining defated soy bean was frequently used as cattle feed, especially those
resulting from cold and hot pressing. Selected solvent use has resulted in a food grade
product available from even the solvent extracted bean.
Here in the United States the oriental people who immigrated to assist in building the
great railroads of the WEST introduced soy beans as a dietary staple. In their own
neighborhoods, soy bean sprouts and tofu, precipitated soy bean curd, were basic elements
in their diet. These were inexpensive, rich sources of protein and vitamin B. By and large
these products remained a part of the exotic cookery of the Chinese and Japanese residents
of our nation for well over 100 years.
It was to the credit of Clifford E. Clinton of San Francisco and Los Angeles, California
to introduce, on a large scale, the use of precipitated bean curd as a dietary staple (1). For
those of you who may not be familiar with this man, he was a restaurateur in San Francisco
and in Los Angeles from the late 1920's until the late 50's. His cafeteria "Cliftons" on
Seventh Avenue in downtown Los Angeles is a landmark as well as an excellent place to eat.
In depression days Clinton was concerned because nutritious meals were not available at
very low prices everyone could afford. He sought a tasty nutritious high protein food that
was inexpensive. He found it in precipitated soy bean curd in the Chinese cuisine.
Accordingly, Clinton would purchase soy beans, process them to soy bean curd and
prepare them as a delicious meal. He cooked the curd by itself through grilling and frying,
and he incorporated it in tasty casseroles, extended dishes, and even as a meat extender. The
result was a meal he could prepare and serve for a retail price of 5c (1930-1933) which would
fill up the hungriest working man and stick to his ribs, keep his stomach full, and satisfy his
appetite as well as to provide the energy and protein building blocks that maintain health.
His work is carried on today in developing countries through the Meals for Millions
Foundation and MPF, his multi-purpose food (a precipitated soy bean curd).
In Hawaii precipitated soy bean curd had been known well over a century but it has
made a resurgence in the diet on the occasions of meat shortages — in World War I, World
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