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

formation and nutrition, some food uses tolerant of soy
fl avor. 2. Bread and pastries: Soy fl our history, effect of soy
fl our on baking characteristics, soy protein isolate in bread,
soy fl our and fl avor, enzyme active soy fl our, soy fl our in
Britain, detecting of soy fl our in wheat fl our. 3. Other baked
goods: General, doughnuts, snack products. 4. Breakfast
cereals. 5. Macaroni products. 6. Dairy-type products:
Imitation milk, soy milk, fi lled milk, soybean cheese,
imitation cream cheese, coffee whiteners, whip toppings, and
frozen desserts, yogurt type products. 7. Comminuted meat
products and meat analogs: Comminuted meat products,
meat analogs, spun fi ber type meat analog, extrusion-cooked
type meat analog, heat-gelled type meat analog, meat fi bers
in heat-gelled protein matrix, assay of soy protein products
in meat-type foods. 8. Gelling and aerating agents: Gelsoy as
gelling agent, soy protein isolate as gelling agent, soy protein
isolate as aerating agent, soy whey protein as aerating agent,
enzyme modifi ed isolates as aerating agent, foam-mat drying
adjunct, foaming agent for soda water. 9. Miscellaneous
food applications: Brew fl akes, soups, gravies and sauces,
confections, imitation nut meats, and [soy] nut butters, spray
drying adjunct. 10. Nonfermented Oriental soybean foods:
Introduction, Chinese soy milk, dried soybean whole and
defatted milks, tofu (fresh tofu, bagged tofu, dried tofu,
fried tofu), yuba, kinako, soybean sprouts (compositional
changes).
Concerning Brew Flakes (p. 373): “Soy fl akes, grits,
and peptones have been used since about 1937 or earlier
(Burnett 1951) as adjuncts in brewing beer. Grits and ground
meal from screw press processing were the fi rst products
used in brewing but later they were replaced by solventextracted
fl akes. The best results are obtained with fl akes or
fl our having a high NSI with a minimum of heat treatment
in processing. Up to 0.75 lb. of fl akes per barrel of beer has
been recommended by Hayward (1941).
“The fl akes may be used in the normal mashing
operation to provide amino acids, peptides, minerals, and
vitamins as nutrients for the yeast. It was reported by
Wahl (1944) and Wahl and Wahl (1937) that addition of
hydrolyzed soybean protein directly to the beer improves
foam stability, fl avor, and body of the beer.” Address: NRRL,
Peoria, Illinois.
243. Kothari, S.L. 1973. Studies on fermented soymilk
products. II. Effect of soymilk processing factors on the acid
production by lactic acid bacteria in soymilk. Indian J. of
Microbiology 13(2):109-17. June. [15 ref]
• Summary: A study of the effects of various pre-processing
treatments of soymilk from different varieties of soybeans
on acid production by 4 single-strain cheese and 2 yoghurt
cultures. Production of acid by cheese and yoghurt cultures
was signifi cantly higher in pre-soaked and ground soymilk
than in cooked and blanched soymilks. Yoghurt cultures,
when grow together symbiotically, produced more acidity
HISTORY OF SOY YOGURT & CULTURED SOYMILK 115
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than single cultures.
The four single-strain cheese starter cultures were:
Streptococcus lactis, S. cremoris, S. diacetilactis, and Lactic
fermentor. The two yoghurt cultures were S. thermophilus
and Lactobacillus bulgaricus.
Note: This is the earliest English-language document
seen (Sept. 2012) that contains the term “fermented
soymilk.” Address: Dep. of Food Science & Technology,
G.B. Pant Univ. of Agriculture & Technology, Pantnagar, UP,
263145.
244. Lundstedt, Erik; Lo, Frank Yau-Yee. Assignors to The
Hong Kong Soya Bean Products Company, Ltd. (Kwun
Tong, Kowloon, Hong Kong). 1973. Preparation of blue
cheese from soybean milk. U.S. Patent 3,743,515. July 3. 2
p. Application fi led 1 Dec. 1970. [9 ref]
• Summary: A blue cheese with the same fl avor, taste,
and blue veins as Roquefort cheese, is made from a soya
bean curd which is prepared from soya bean milk fortifi ed
with butter fat and non-fat milk solids, by inoculation with
Penicillium roqueforti and preferably also Streptococcus
diacetilactis. Mold ripening only requires a two week period
for full fl avor development.
See also related patent titled “A heat stable curd from
soya bean milk and process of manufacture thereof.”
Address: 1. South Chatham, Massachusetts; 2. HKSBP,
Kwun Tong, Kowloon.
245. Nakanishi, Takeo. 1973. Chiizu seizô ni okeru biseibutsu
riyô no shin gijutsu [New technique in cheese making
using microorganisms]. Shokuhin Kogyo (Food Industry)
16(18):34-40. (Chem. Abst. 80:2341). [13 ref. Jap]
• Summary: Describes the production of a dairy milk cheese
made with the koji mold, Aspergillus oryzae chosen B.
Note:
Note: This is the earliest document seen (Jan. 2001)
concerning a dairy-based cheese made with a koji mold.
Address: Tohoku Daigaku Nôgaku-bu, Kyoju.
246. Clark, Linda. 1973. Know your nutrition. New Canaan,
Connecticut: Keats Publishing, Inc. 267 p. Index. 22 cm. [68
+ 333 endnotes]
• Summary: This book is mainly about vitamins, minerals,
and nutritional supplements, but the infl uence of the young
natural and organic foods movements can be seen. Chapter
1 is titled “Should you take vitamins and minerals?”
Chapters 2-14 are each about one of the known vitamins.
15. The magic minerals. 15. Where to fi nd safe sources of
all minerals. 17. Cholesterol, fats and oils (Clark advocates
eating plenty of eggs). 18. High power foods (Lecithin,
brewer’s yeast, wheat germ, sunfl ower seeds, alfalfa,
rice polishings / rice bran, cultured milks {kefi r, cultured
buttermilk, yogurt}, blackstrap molasses, liver, sprouts {incl.
mung, soy, alfalfa, wheat}). 19. Protein, the real staff of life.