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

(Gayelord Hauser), Norganic (vegetable oils, incl. peanut
oil, soy oil, saffl ower oil, sesame oil, sunfl ower oil, Gold
Soya Mayonnaise), Richter Bros. (Familia cereals {Swissy
Cereal, Fritini Mix}, Morga vegetable bouillon, Pero coffee
substitute, Herbmare seasoning salt), A. Sahadi Co. (sesame
tahini), Sourdough Jack’s Country Kitchen (sourdough
starter), Sovex (granola, Bakon Yeast), Seelect Dietary
Products: Herb teas (incl. Bladderwrack, dulse leaves, saw
palmetto, Irish moss), St. Laurant Peanut Butter, Sunshine
Valley, Viobin (lists 16 products, incl. wheat germ oil),
Mineral Waters (incl. Apollinaris, Vichy, Perrier, Mountain
Valley), Grist Mill (granola, Wunder Bars, Honey Graham
Cracker, Super Protein Concentrate), Norwalk Juicer Co.,
Parkelp (Ocean Labs, Inc.; lists 4 kelp products), Nuvita
Foods (Langes; Soya Carob Macaroni). Organic Sun Valley
Dried Fruits (incl. Calimyrna fi gs, Monukka raisins, Black
Mission fi gs, Zahadi dates). Honey Preserves–No sugar
added. Index by products and suppliers.
Note 1. This is the earliest document seen (May 2006)
concerning Midwest Natural Foods.
Note 2. This is the earliest English-language document
seen (June 2006) that mentions the “Acme Juicer” or the
“Acme Juicer Co.” Address: 310 W. Ann St. (P.O. Box 100),
Ann Arbor, Michigan 48107. Phone: 313-761-2997.
237. Mahfouz, M.B. 1972. The use of soybean milk in
dairying. MSc thesis, Ain Shams University. *
Address: Dep. of Food Science, Ain Shams Univ. Cairo,
Egypt.
238. Hesseltine, C.W.; Wang, H.L. 1972. Fermented soybean
food products. In: A.K. Smith and S.J. Circle, eds. 1972.
Soybeans: Chemistry and Technology. Westport, CT: AVI
Publishing Co. xiii + 470 p. See p. 389-419. Chap. 11. [54
ref]
• Summary: Contents: Introduction. Koji. Miso: Preparation
of koji, treatment of soybeans (mixing, fermentation).
Shoyu: Incl. chemical shoyu. Natto. Hamanatto. Tempeh.
Sufu [fermented tofu]. New soybean products made by
fermentation: Cheese-type products, fermented soybean
milk, an ontjom-type product. 10. Future of fermented
soybean foods.
Tables: (1) Demand for whole soybeans in Japan (1964-
1967) to make miso, shoyu, and natto. In 1967, only 4.5%
of the soybeans used to make miso were used in the form
of defatted soybeans, whereas the same year 91.1% of
the soybeans used to make shoyu were defatted. The total
demand in 1967 (in 1,000 metric tons) was miso 177, shoyu
169, and natto 47. (2) Chemical composition of soybean
foods: Miso (salty light, salty light, soybean miso), natto,
soybeans. (3) Annual production of miso in Japan (1956-
1967). Production of 530,078 tons in 1956 decreased to
a low of 453,956 tons in 1962, then rose to 520,510 tons
in 1967. (4) Composition of miso in relation to time of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 114
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fermentation and ratio of soybeans:rice:salt for three types
of miso: White miso, light-yellow salty miso, and yellow-red
salty miso. (5) Average composition of shoyu made from
whole soybeans and defatted soybean meal.
Illustrations (fl owsheets, without quantities of
ingredients) show: (1) Process for making red miso. (2)
Process for manufacture of shoyu. (3) Process for making
hamanatto. (4) Tempeh fermentation on a laboratory scale.
(5) Preparation of sufu. (6) Preparation of soybean cheese.
Address: NRRL, Peoria, Illinois.
239. Kinnunen, E. 1972. Kirnupiimävalmiste [Buttermilk
manufacture (Piima)]. Karjantuote (Livestock) 55(5):126-28.
[Fin]
• Summary: In Finnish, the word is written “piimä.”
240. Koaze, Yoshihisa; Nakajima, Yutaka; Eida, Toshiaki.
1972. Improvement of soybean products by microbial means.
In: Proceedings of the [Sixth] International Symposium
on Conversion and Manufacture of Foodstuffs by
Microorganisms. Tokyo: Saikon Publishing Co. viii + 297 p.
See p. 41-52. Held 5-9 Dec. 1971 at Kyoto, Japan. [19 ref]
• Summary: Starting with dehulled defatted soybean
fl our, and using a fermentation process followed by a
purifi cation process, the authors have developed a series
of “Bland Soybean Protein Products.” These products
consistently received higher scores than isolated soy protein
in organoleptic evaluation tests. Address: Food Research &
Development Labs., Meiji Seika Kaisha Ltd., Kanagawa,
Japan.
241. Proceedings of the [Sixth] International Symposium
on Conversion and Manufacture of Foodstuffs by
Microorganisms. 1972. Tokyo: Saikon Publishing Co., Ltd.
viii + 297 p. Held 5-9 Dec. 1971 at Kyoto, Japan.
• Summary: This is the Sixth International Symposium
of the IUFoST [International Union of Food Science and
Technology] hosted by the Japan Section, IFT. Contents:
Foreword. Organization of the symposium. Open plenary
session (3 papers). Microbial enzymes and their application
to food processing (13 papers). Traditional foods (12 papers).
Modern microbial foods (6 papers). Special lectures (3
lectures). Open discussions. Closing: Summary, closing
lecture. List of foreign participants (directory of 16 people).
List of Japanese participants (directory of 114 people). List
of committee members. Address: Japan.
242. Smith, A.K.; Circle, S.J. 1972. Protein products as
food ingredients. In: A.K. Smith and S.J. Circle, eds. 1972.
Soybeans: Chemistry and Technology. Westport, CT: AVI
Publishing Co. xiii + 470 p. See p. 339-88. Chap. 10. [180
ref]
• Summary: Contents: 1. Flavor: Taste panel results,
fl avor components, plastein formation and fl avor, plastein