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

operations is unknown. No information is available as to
whether nucleoproteins, lipoproteins, and mucoproteins
exist in soybeans. we have no knowledge, either, as to
the interaction with protein of pigments, metal ions, and
carbohydrates during processing of the beans.
“However, these changes affect the color, fl avor, and
(in view of the sensitivity of lysine) the nutritive value of
the protein. This problem on the chemical, physical, and
biochemical properties of protein complexes in soybeans
will be studied under a grant which is being negotiated with
Dr. Katchalski at the Weizmann Institute of Science. Dr.
Katchalski’s team has a worldwide reputation for the fi ne
work they have done on the structure and modifi cation of
proteins. It is an ideal group to investigate this diffi cult and
very important problem, the solution of which may lead
to the enhancement of the food value of soy fl our and soy
protein.
“A grant is being negotiated with Dr. Guggenheim,
at Hebrew University, on the development and biological
evaluation of protein-rich foods from vegetable sources.
Various mixtures of cereals with combinations of soya,
sesame, sunfl ower, and chick peas will be studied. The
nutritive value of different combinations of proteins will be
assessed on growing rats. In vitro methods of measuring the
essential amino acids will be made, also, and compared with
levels of amino acids present in the blood of the portal veins
of rats following a protein meal. Nutritional evaluation of
the protein mixtures on humans will be carried out at a later
stage.
“There has been a real need for the development of a
rapid chemical method for measuring the biological value
of proteins. Such a test would be very helpful in measuring
change in nutritive value of proteins, including soy protein or
fl our, during processing and on storage. we are fi nancing two
studies on the development of such a method. One line of
work is being carried out at the Israel Institute of Technology
under Dr. Zimmerman, and the other at the University of
Cambridge, England, under Dr. K.J. Carpenter.
“We are fi nancing three basic investigations on
certain minor components of soybeans which may
affect the nutritive value of soy products. One of these
is a comprehensive study of the simple sugar and
oligosaccharides in soybeans. This work is being done at
the University of Caen, France. Another investigation deals
with a detailed study of the polysaccharides of soybeans,
and is being carried out at the University of Edinburgh,
Scotland, under Professor Hirst. The third deals with the
isolation and characterization of saponins in soybeans and
various processed soy products. This study also will include
the exploration of methods for inactivating saponins in
the processing of soybeans. This work is being done by
Professor Bondi, Hebrew University, Israel.
“In this discussion I have summarized, briefl y, the
various lines of activity we are sponsoring abroad under
HISTORY OF SOY YOGURT & CULTURED SOYMILK 101
© Copyright Soyinfo Center 2012
Public Law 480 on soy protein and proteinaceous soy foods,
and related investigations affecting the food value of soy
products. It is hoped these investigations in countries where
no work on soybeans has been done previously will stimulate
additional research on soybeans, and lead to an increased
recognition of the importance of soy products in the diet.
It is believed these investigations will provide information
that should be helpful in guiding efforts to upgrade the diet
in protein defi cient areas of the world.” Address: Director,
Foreign Research and Technical Programs Div., USDA,
Agricultural Research Service, Washington 25, DC.
197. Diamond, Holton W. 1963. Vegetable fat replacements
for dairy products. Paper presented at meeting of the
Massachusetts Dairy Tech Society. 21 p. Held Feb. 4. [9 ref]
• Summary: “The manufacture of vegetable fat replacements
for dairy products has increased tremendously in the last
few decades.” In all cases the butter fat has been replaced
by vegetable fat, but in many cases the entire fi nished food
may be described as “all vegetable.” “We have soybean milk,
margarine, and ‘mellorine.’ We have the vegetable alternate
for cottage cheese, and in certain parts of the Orient rather
elaborately cultured and fermented soybean materials are
manufactured and used as replacement for cheddar and other
types of cheeses.” Address: Vice President–Research, Rich
Products Corp., 1145 Niagara St., Buffalo 13, New York.
198. Senti, Frederic R. 1963. Current status of soybean
utilization research under P.L. 480. Soybean Digest. May. p.
28, 30-34.
• Summary: This is the third in a series of USDA research
reports under the P.L. 480 program. Discusses progress on
active projects: Soybean oil in Seville, Spain; Chemical
changes in sterols during refi ning of soy oil by Prof. H.
Niewiadomski in Gdansk, Poland; Flavor stability of soy oil
in by Prof. Y. Toyama at Toyo Univ. in Japan; Improving the
frying quality of soybean oil by Prof. G. Varela at Univ. of
Granada, Spain; Meal constituents.
Oriental foods: Production of shoyu (soy sauce) using
U.S. vs. Japanese soybeans, use of dehulled soybean grits
for making miso, miso-type food in Israel, use of U.S.
soybeans in making tofu, or soybean curd, by the Japan Tofu
Association, Tokyo.
Industrial applications: Polymerization studied in Milan,
Italy. Soybean constituents. Oriental foods #2: Dried tofu
in Japan, Saccharomyces rouxii yeast in shoyu and miso,
development of fermented products from soybean milk
in Japan, fermented soybean cheese in Taiwan, fermented
soyfoods (tempeh, ontjom, ragi) in Indonesia.
Domestic research for increasing imports: Work with
soy oil, UNICEF trainees from Brazil studying tempeh,
projects saponins, protein complexes, and isolated protein
quality in Israel.
A small portrait photo shows F.R. Senti. Address: