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

coined by Benjamin Hills of Surata Soyfoods in Eugene,
Oregon, for use in their company name. It is fi rst used in a
book (Tofu & Soymilk Production) by Shurtleff and Aoyagi
in July 1979, and as a magazine title in July 1980.
Dec. Morinaga Milk Industry Co. in Japan is granted
the world’s fi rst patent on a method for manufacturing
aseptically packaged tofu (in Tetra Brik cartons), U.S. Patent
4,000,326.
* Kibun, in Japan, introduces East Asia’s fi rst
commercial fermented soymilk products, a line of
acidophilus soymilk drinks brand-named Soena.
* Beginning of the rise of the modern soymilk industry
in Japan. This is the fi rst year that a signifi cant amount of
soymilk was sold.
* Kikkoman soy sauce passes La Choy to become
America’s best selling brand of soy sauce. The three major
soy sauce markets are consumer retail, restaurants and other
institutions, and industrial (for food processors). La Choy
may still be the leader in consumer retail; Kikkoman leads in
restaurants.
* Beef consumption in America peaks at 95.4 pounds
per capita. It had risen rapidly from 38.6 lb/person in 1930.
After 1976 it falls steadily, hitting 75 lb/person in 1985.
* National Soybean Research Program established in
Brazil, building upon the National Soybean Project (1972)
and the National Soybean Research Center (1975).
304. Hofi , A.A.; Rabie, A.M.; Farahat, S.E.; et al. 1976. The
yield, quality, and chemical composition of Domiati cheese
from buffaloes and soy milk mixture. Egyptian J. of Dairy
Science 4(2):141-45. Dec. [10 ref]
• Summary: The yield of Domiati cheese, made from a
4:1 mixture of water buffaloe’s milk and soymilk dropped
slightly, and weight losses during pickling were slightly
higher than for buffaloe’s milk cheese. Quality of the cheese
from the Buffalo/soy milk mixture was lower than that of
the control cheese. Changes in composition of both cheeses
during pickling were very similar. Address: Dep. of Food
Science, Ain Shams Univ., Cairo, Egypt.
305. Japanese Ministry of Agriculture and Forestry. 1976.
[Fermented soymilk]. Japanese Patent 51-22,070. [Jap]*
306. Nisshin Oil Mills. 1976. Tônyû inryô no seizô-hô
[Method for making soymilk beverage]. Japanese Patent
51-36340. [Jap]
Address: Nisshin Seiyu K.K., Tokyo, Japan.
307. Utaka, K.; Fukazawa, C. 1976. Gelation mechanism
of soybean proteins treated by fi cin. In: 1976. Report of the
39th Daizu Shokuhin Kaihatsu Kenkyukai. Tokyo, Japan.
See p. 3. *
• Summary: Ficin, a plant proteolytic enzyme, was able to
coagulate soymilk. The resulting curd had a very bitter taste,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 138
© Copyright Soyinfo Center 2012
but it could be improved if the fi cin was purifi ed by column
chromatography.
308. Farr, Barbara. 1976. Super soy!: Delicious protein
without meat. New Canaan, Connecticut: Keats Publishing
Co. 151 p. Index of recipes. 21 cm. [9 ref]
• Summary: Contents: 1. Magic bean. 2. Soybeans and
nutrition. 3. A glossary of soy (and other things)–With a table
giving nutritional information for each; bran, dried soybeans,
green soybeans, lecithin, miso, nutritional yeast, sesame
tahini, soy granules or grits (toasted), soybean oil, soybean
powder (also called soybean fl our; full-fat soy powder, lowfat
soy powder, defatted-fat soy powder), soy protein isolate,
soy sauce, soybean sprouts, tofu, yogurt (soy or dairy).
4. Basic techniques with soybeans. 5. Appetizers and
snacks. 6. Soups and breakfast dishes. 7. Main dishes. 8.
Breads, etc. 9. Sweet things. Bibliography. Note: Contains
many recipes.
Dedication: “This book is dedicated to the most
inspiring health-seeker: Gayelord Hauser.”
309. Ramakrishnan, C.V.; Parekh, L.J.; Akolkar, P.N.; Rao,
G.S.; Bhandari, S.D. 1976. Studies on soyidli fermentation.
Plant Foods for Man 2(1/2):15-33. [19 ref]
• Summary: Soybeans were used in place of black gram,
with rice, to give an acceptable idli, a fermented food from
south India. Address: Dep. of Biochemistry, Faculty of
Science, M.S. Univ. of Baroda [Gujarat], India.
310. Wei, L.S.; Nelson, A.I.; Steinberg, M.P. 1976. Dairy
analogs from Illinois soybean beverage base. In: L.D.
Hill, ed. 1976. World Soybean Research [Conference I:
Proceedings]. Danville, Illinois: Interstate Printers and
Publishers, Inc. xvii + 1073 p. See p. 850-60. [5 ref]
• Summary: Includes a section titled “Ice Cream Analog
Preparation (Frozen Desserts),” with one formula. Contents:
Introduction. Soybean beverage base preparation. Milk
analog preparation. Yogurt analog preparation (fermented).
Ice cream analog preparation (frozen desserts). Diet
margarine analog preparation. Flavored dip preparation. Soywhey
beverage. References.
To make the yogurt analog: Make soybean beverage
base with dehulled soybeans. Mix 3 parts Base with 1 part
water. Neutralize to pH 7.0 with 6 N HCl (hydrochloric
acid). Add sugars for fermentation: 1.25% lactose, 2.0%
sucrose, and 2.0% dextrose hydrate. Heat to 180ºF.
Homogenize at 3,500 psi (fi rst stage) and 500 psi (second
stage). Cool to 104ºF. Add 3% inoculum (mixed culture of
Lactobacillus bulgaricus and Streptococcus thermophilus) as
used by dairies. Incubate at 104ºF until pH drops to 4.3-4.4
(about 4.5 hours). Cool to about 60ºF in ice water bath and
store at 34ºF overnight. Flavor with 25% by weight of yogurt
fruit preserves. Package and store at 34ºF.
Note 2. This is the earliest English-language document