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

217. Sekiguchi, Katsumasa; Kurokura, Mineko; Matsuoka,
Hiroatsu; Sasako, Kenji. 1969. Daizu-nyû o rishita yooguruto
nyûsan inryô seizô ni kansuru kenkyû [Research on the
production of a yogurt-style lactic acid drink containing
soymilk]. Kawamura Tandai Kobun 6:49. [Jap]*
218. Okumura, George K.; Wilkinson, Jack E. 1970.
Preparation of vegetable protein-containing food products.
U.S. Patent 3,490,914. Jan. 20. 4 p. Application fi led 15 May
1967. [6 ref]
• Summary: “Water soluble protein is extracted by
precipitation from de-fatted slurry of soy bean or other
protein-containing vegetable material, and is then converted
by a freezing step in a fi brous, sponge-like protein mass
lacking the taste of soy or other starting material, which
mass can then be further processed into a meat-like solid
food or into a milk, or derivative of milk such as cheese, icecream,
yogurt, etc., additional steps of fi nely comminuting
the fi brous mass and adding water and other additives being
utilized in producing the milk.
“This application is a continuation-in-part of our
application Ser. No. 445,695, fi led April 5, 1965, for Process
of Producing Soy Milk from Sprouted Soy Beans, now
Patent No. 3,399,997 and of our abandoned application Ser.
No. 638,573, fi led May 15, 1967, for Processing of Soy Food
Products with Freeze Treatment.” Address: 1. 3151 S. Elm
Ave., 93706; 2. 2411 Divisadero St., 93721. Both: Fresno,
California.
219. Centre de Documentation Internationale des Industries
Utilisatrices de Produits Agricoles (CDIUPA). 1970--.
IALINE (Industries Agro-Alimentaires en Ligne) base de
données [IALINE (Food and Agricultural Industries On-
Line) database]. 1, avenue des Olympiades–91300 Massy,
France. [271542 ref. Fre]
• Summary: This is the world’s best database for Frenchlanguage
publications related to food and nutrition. It fi rst
became available for use in Jan. 1970, and that is also the
date of the earliest record in the database. It is produced by
the Center for International Documentation on Industrial
Utilization of Agricultural Products (CDIUPA), founded
in 1965 by the French Ministry of Agriculture. CDIUPA is
administered by APRIA (Association pour la Promotion
Industrie Agricole), which is a member of the International
Commission of Agricultural and Food Industries.
The current contents of the database is published in
a monthly journal titled “Industries Agro-Alimentaires:
Bibliographie Internationale,” which began under that title in
Jan. 1983. It was preceded by Bibliographie Internationale
des Industries Agro-Alimentaires. Bulletin Bibliographique
(published from Jan. 1967 to Dec. 1982). In the monthly
journal, the citations are grouped under 6 broad headings:
1. General (with 8 subcategories). 2. Agro-food industries
HISTORY OF SOY YOGURT & CULTURED SOYMILK 108
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(industries agroalimentaires; with 17 subcategories; Many
documents on soyfoods are cited in subcategory N titled
“Protéines d’origine animale, végétale, microbiologique,
algues et levures aliments”). 3. Fermentation industries (with
6 subcategories). 4. Food microbiology. 5. Food toxicology.
6. Utilization and adding value to agricultural and foodindustry
by-products. Biotechnology. The journal contains 3
indexes: Subject index. Index of sources (periodicals [with
journal names written out in full], acts of congress, books,
theses). Author index.
Information related to soyfoods is likely to be
found under the following headings in the subject index:
Aspergillus oryzae; Farine de soja (incl. soy fl our, and
roasted soy fl our or kinako); Huile de soja (soy oil); Koji;
Lait de soja (soymilk); Miso; Nato (incl. natto); Produit à
base de soja (incl. dawa-dawa, kinema, soy cheese [western
style], fermented black soybeans / Hamanatto, soynuts, soy
ice cream, soy yogurt, thua-nao, yuba), Protéine de soja (soy
protein products); Protéine de soja, Produit extrudé (extruded
soy products); Protéines d’origine animale, végétale; Sauce
de soja (soy sauce); Soja (incl. green vegetable soybeans);
Soja, germe (soy sprouts); Sufu (fermented tofu); Tempeh;
Tofu. Address: Massy, France. Phone: (1) 69.20.97.38.
220. Gould, Ira A.; Hansen, Paul M.T.; Harper, W.J.;
Mikolajcik, E.M.; Vakaleris, D.G. 1970. Using soy
proteins in new dairy foods. Ohio Report on Research and
Development 55(1):20. Jan/Feb.
• Summary: “Dairy food scientists in the Department of
Dairy Technology have been actively engaged in a variety
of studies to determine the quality and characteristics of
different soy protein isolates to be used in foods and how
these may best be incorporated into different dairy-type
foods and beverages.
“The development of fl uid milk-based beverages
containing soy protein,... has been hampered in the past
by extreme sensitivity of soy proteins to calcium and
magnesium, especially under the effects of heat. In addition,
soy proteins possess a characteristic ‘beany-type’ fl avor
which limits the amount of protein which can be used in
bland, unfl avored foods.”
Research shows that soy protein can be made resistant
to the harmful effect of calcium by the use food stabilizers
(hydrophilic colloids) and by proper use of other minerals.
“Selected food stabilizers, such as Kappacarrageenin,
carboxymethyl cellulose, and the Kappa fraction of milk
casein, were all found to be effective in preventing the
destabilization of soy protein in systems containing calcium
in relatively high concentration. Also, heat-stable, fl uid
products were produced by a sequential incorporation of
citrates, phosphates, and calcium in the fl uid food to give a
balance of minerals similar to that found in normal [cow’s]
milk.”
“In one experiment, the fl avor of soy protein isolate