Soybean milk prepared from the powdered soybeans was coagulated with calcium sulphate, and then its coagulation was dried moderately. By coagulating after addition of a little soybean oil, or by drying after soakage in 20% saline solution in process of this manufacture, preservability, elasticity, solubility with hot-water and good taste harmonized with both deliciousness and saltiness were given to the new food. And further this new food was very available for the various cookeries.
The aim of this study is to get the basic information for our better health guidance to the hypertensive subjects. We chose 248 men and 284 women over thirty years of age in district. They were asked with for their food dietary housing and other living conditions. We also measured their body length and weight and checked their urine, electrocardiograph, X-ray film of their chests as reference. The results were as follows; 1) The people that we examined tended to take rice, miso-soup and pickles as their dietary to show they still stick to the habit from their old days. 2) The subjects with hypertention, less fish, shellfish, milk, eggs and fats intakes. 3) Where men were affected, they favored miso-soup which is too salty for them. 4) Where women were affected, they took less vegetables with green and yellow color. 5) As for the living conditions, peoples living in houses where were tightly packed and had proper heating apparatus such as kerosene stoves tend to less suffer from hypertention compared with the ones in their traditional house in winter. 6) We concluded that the guidance was needed not only for the dietary habit but also housing to the subjects with hypertention.