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

Illinois with drum-dried fl akes, home cooked and canned
soybeans, soybean beverages and beverage products (incl.
soy ice cream, yogurt, custard, and margarine), spreads (incl.
a chip dip and a “soybean butter” that resembles peanut
butter), snack foods (incl. dry roasted soynuts resembling
peanuts and puffed snacks). Soy ogi is also discussed.
“The drum-dried fl akes are made by preparing a smooth
slurry of the cooked soybeans in water and drum-drying the
slurry on a double drum drier. If the fi nal product contains
other materials, such as fruit or cereals, these are mixed in
the soybean slurry and the combination is drum-dried. The
dried fl akes may be ground to any fi neness desired. These
fl akes may be used directly, as a weaning food, or they may
be mixed into other food such as baked goods to increase the
protein content.”
Concerning soy beverages and beverage products: A
simple process was developed at the University of Illinois
which allows the use of blanched soybeans to produce a
stable soy beverage with no beany fl avor. (A patent has
been granted in France and Belgium, and is pending in
other countries.) The major advantages of this process
are an excellent mild fl avor, no off-fl avor, destruction of
antinutritional factors, and increased nutritional value
relative to most other soybean beverages. The major
disadvantage is the necessity of homogenization in order to
produce a stable suspension. The beverage based has been
used to replace milk in products such as soy ice cream, soy
yogurt, custard, and diet margarine, all of which are prepared
by conventional methods. Soy beverage base is presently
marketed by G.B. Pant University, Pant Nagar, India. The
selling price (which allows some profi t) is about one-third
that of cow’s milk. Address: Asst. Prof., Dep. of Food
Science, International Soybean Program (INTSOY), Univ. of
Illinois, INTSOY.
268. Kothari, S.L. 1975. Studies on fermented soymilk
products. III. Activity of cheese and yogurt cultures in
soymilk and fortifi ed soymilk. Indian J. of Microbiology
15(1):18-26. Jan/March. [17 ref]
• Summary: Cheese starter cultures Streptococcus lactis
C10, Str. cremoris R6, Str. diacetylactis DRC-H and a lactic
fermentor (LF), and yogurt cultures Str. thermophilus and
Lactobacillus bulgaricus were grown in soymilk with
or without 1% lactose, that had been heated at various
temperatures, or fortifi ed with various sugars, lactic acid
whey, or skim milk. Acid production after 8 hours was higher
when lactose was present, and the yogurt cultures generally
developed a higher acidity than did the cheese cultures. Acid
production was enhanced when milk had been heated at less
than 65ºC for 30 minutes or 121ºC for 5-15 minutes, and
inhibited when it had been heated at 75-100ºC for 15 minutes
or at 121ºC for greater than 15 minutes. Except for Str.
thermophilus which remained unaffected, all cultures showed
enhanced production when part of the soymilk was replaced
HISTORY OF SOY YOGURT & CULTURED SOYMILK 124
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by cows’ or water buffaloes’ skim milk (10-50% replaced)
or by lactic acid whey (10-25% replaced). Buffaloes’ skim
milk or whey had a greater stimulatory effect than did cows’
skim milk or whey. Even with lactose enrichment, acid
production from soymilk was insuffi cient for manufacture
of fermented products. Address: Dep. of Food Science &
Technology, G.B. Pant Univ. of Agriculture and Technology,
Pantnagar (Nainital), UP, India; Present address: Soyghurt
Food Products & Co., Wardha Rd., Sitabuldi, Nagpur 440012
(Maharashtra), India.
269. Panday, M. 1975. Soybeans in Nepal. INTSOY Series
No. 6. p. 221-22. D.K. Whigham, ed. Soybean Production,
Protection, and Utilization: Proceedings of a Conference
for Scientists of Africa, the Middle East, and South Asia
(College of Agric., Univ. of Illinois at Urbana-Champaign).
• Summary: “Soybean is the centuries-old crop in Nepal.
Growing of soybean with maize and millet in intercropping
is an old practice in Nepal. Not only soybeans, but almost all
kinds of edible summer and winter legumes, are grown in an
intercropping pattern...
“Due to lack of marketing facilities, our farmers grow
the soybeans only for their self-suffi ciency, leaving a very
little amount to sell in the market. Our farmers feed the
soybean fl our to their cattle, especially cows and buffalo,
during their lactating period in order to get more milk.
“Local methods of using soybeans in the human diet are:
(a) Roasted soybeans mixed with roasted corn are eaten in
the daily tiffi n. (b) Roasted soybean cotyledons mixed with
garlic, onion pieces, salt, and chili are served as a cocktail.
(c) Sprouted soybeans mixed with other sprouted pulses are
used in vegetable soup. (d) Green soybean pods are eaten
after steaming.
“Nowadays the soybean eating habits have been
changed by the people. Some have started preparing milk,
yogurt, and the like from soybean. Rice cooked in soya milk
with some coconut pieces is becoming popular. People have
started using soybean fl our in their baby food.” Address:
Dep. of Agriculture, Education and Research, Khumaltar,
Lalipur, Nepal.
270. Nelson, A.I.; Steinberg, M.P.; Wei, L.S. Assignors
to University of Illinois Foundation. 1975. Soybean
beverage and process. U.S. Patent 3,901,978. Aug. 26. 17 p.
Application fi led 6 July 1973. [10 ref]
• Summary: This is the earliest known University of Illinois
soyfoods or soymilk patent. Based on a pre-blanch of intact
soybean cotyledons, grinding, and homogenization of the
slurry to yield a soymilk base containing the okara or soy
fi ber.
Dehulling is optional; its only purpose would be to
decrease the fi ber content and viscosity of the fi nished
product. The base may be diluted with water to obtain a milk
containing 3.6% protein and 1.8% fat. Such a product can