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

was improved by culturing a solution of the protein with
lactic acid producing bacteria and then precipitating and reisolating
the protein.” Address: Dep. of Dairy Technology,
Ohio Agricultural Research and Development Center
(OARDC), and Ohio State Univ.
221. Yamanaka, Yoshitada; Okumura, Shinji; Mitsugi, Koji;
Hasegawa, Yoshisuke. Assignors to Ajinomoto Company,
Inc. (Tokyo, Japan). 1970. Method of preparing a sour milk
beverage. U.S. Patent 3,535,117. Oct. 20. 2 p. Application
fi led 2 April 1968. [4 ref]
• Summary: “A sour milk beverage having the consistency
and taste of buttermilk (sour milk) or yoghurt is prepared by
fermentation of an aqueous dispersion of skim milk solids
and soybean protein containing certain amino acids by lactic
acid bacteria. The amino acids modify the fermentation
process in such a manner as to suppress the soybean fl avor
which otherwise mars the taste of the fermentation product.”
Address: 1-2. Tokyo; 3. Yokohama city; 4. Kawasaki city.
All: Japan.
222. Nakagaki, T.; Hirano, S. 1970. Growth-promoting
activity of an aqueous extract of soybean seeds for some
microorganisms. Agricultural and Biological Chemistry
34(10):1580-83. Oct. [12 ref. Eng]
• Summary: Soymilk that promoted growth of two strains of
L. acidophilus and one strain of L. bulgaricus was found to
contain free adenine, guanosine and L-tryptophane. Address:
1. Central Research Lab., Nippon Rakuno Kyodo Co., Ltd.,
Oda, Izumishi, Osaka; 2. Dep. of Agricultural Chemistry,
Kyoto Univ.
223. Yamanaka, Yoshitada; Furukawa, Noboru. 1970. Daizu
tanpakushitsu no shokuyôteki riyô ni kansuru kenkyû. II.
Daizunyû no tenka ga nyûgyô yô nyûsan-kin no sanseisei
to kaado ni oyobosu eikyô [Studies on utilization of
soybean protein for food manufacturing. II. Infl uence of
soy milk added to skim milk on the acidity and hardness
of curd produced by lactic acid bacteria for dairy use].
Nippon Shokuhin Kogyo Gakkaishi (J. of Food Science and
Technology) 17(10):456-61. [12 ref. Jap; eng]
• Summary: Growing lactic streptococci in soymilk to which
nonfat dry milk was added increased acid production. A
harder curd was obtained by increasing the proportion of
soymilk in a mixture of skim milk and soymilk fermented
by various lactic organisms. Address: Dep. of Zootechnical
Science, Tokyo Univ. of Agriculture. Setagaya-ku, Tokyo.
224. Haenel, H. 1970. Human normal and abnormal
gastrointestinal fl ora. American J. of Clinical Nutrition
23(11):1433-39. Nov. [39 ref]
• Summary: Haenel found no dramatic differences in the
intestinal microbial fl ora with meat-egg, milk-vegetable,
vegetarian or raw vegetarian diets. Even the consumption of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 109
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1 kg of Bulgarian yogurt per day failed to dramatically alter
the microbial fl ora in most individuals.
In infants, under the infl uence of breast feeding, a stable
microfl ora is developed in the colon and feces within 3-4
days, depending on the following conditions: (1) Usually
more than 99% of the cultivable fl ora consists of the
anaerobic Lactobacillus bifi dus; this is very often dominated
by a special type, D IV, which has not been found in nature
except in breast-fed babies. (2) Usually less than 1% of the
fecal fl ora consists of coliforms, enterococci and aerobic
lactobacilli. Staphylococci can often be found, but in very
small numbers. A very important fact is the reduction or even
absence of putrefactive bacteria and processes resulting in
low pH values and high redox values in the feces. Address:
M.D., Inst. of Nutrition (Potsdam-Rehbrücke) of the German
Academy of Science, DDR [East Germany].
225. Takasago Koryo Kogyo Company. 1970. [Manufacture
of fermented soymilk with added nonfat dry milk]. Japanese
Patent 12,256/70. [Jap]*
226. Gaddi, Antonieta Liwanag. 1970. Growth and activity
of lactic acid bacteria in soymilk. PhD thesis, University of
Wisconsin–Madison. 148 p. Page 3467 in volume 31/06-B of
Dissertation Abstracts International. *
Address: Univ. of Wisconsin, Madison, WI.
227. Hong Kong Soya Bean Products Co. Ltd. 1970. The
Hong Kong Soya Bean Products Co. Ltd. 1940-1970.
Kowloon, Hong Kong. Annual Report. 17 p. Summarized in
Soybean Digest, July 1971, p. 30. [Eng; chi]
• Summary: Written in both English and Chinese, this
important document contains an detailed history of the
company, which celebrates its year of founding as 1940.
Photos show: (1) K.S. Lo, Chairman. (2) Directors
and employees in 1940 outside original Causeway Bay
factory. (3) Aberdeen factory, an early photo. (4) Employees
in 1950. (5) Employees in 1960. (6) Illustration of Kwun
Tong factory opened in 1962. (7) Pepsi Cola bottling line.
(8) Vitasoy bottles being capped. (9) Quality control. (10)
Loading of trucks by more than 20 fork lift vehicles. (11) A
retail outlet and cooler; About 15,000 stores sell Vitasoy in
the Colony. (12) More than 100 trucks distribute Vitasoy and
Pepsi Cola in Hongkong. (13-14) Vitasoy and Pepsi signs are
seen everywhere in Hongkong. (15) The board of directors
in 1970. (16) The fi ve “Lo’s” instant rice dishes soon to
be marketed. (17) Meat dicing machine. Packaged Foods
Division capable of processing 8,000 lb of meat/hour. (18)
Three “Lo’s” cheese spreads soon to be marketed. (19) Part
of production plant–Cheese division. (20) “Lo’s” weaning
food–fi rst product developed by the Extrusion Foods Div.
(21) Packaging machine–Extrusion Foods Div.
A bar chart shows that annual sales grew from $5.1
million in 1960 to $17.0 million in 1965, to $30.0 million in