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

discussed in Table 1, however their names are spelled out in
full.
Note 1. This is the earliest English-language document
seen (April 2012) that uses the word “saishikomi” or the
term “saishikomi shoyu” to refer to twice-fermented shoyu,
which is one of Japan’s fi ve basic types of shoyu.
Note 2. This is the earliest English-language document
seen (April 2012) that uses the term “shiro shoyu” to refer
to light shoyu, which is one of Japan’s fi ve basic types of
shoyu.
(4) Annual production of soy sauce by grade, as graded
by the Japanese Agricultural Standard (JAS) in 1976. The 3
grades are special (53.4% of total), upper (26.0%), standard
(12.9%), non-JAS mark (7.7%). Total production is 1.226
million kiloliters.
(5) Chemical composition of major types of miso in
Japan. The fi ve types are rice miso (sweet, semisweet,
and salty), barley miso (semisweet), and soybean miso
(salty). For each is given the color, aging time, chemical
composition, and total tonnage produced.
Figures show: (1) Flow sheet for making koikuchi
(regular) shoyu. (2) Flow sheet for making tamari (regular)
shoyu.
(3) Two chromatograms comparing the organic acids of
fermented and chemical (HVP) soy sauce. Fermented soy
sauce has an abundance of lactic acid, whereas HVP soy
sauce has an abundance of formic acid.
(4) Flow sheet for making rice miso. (5) Flow sheet for
making sufu [fermented tofu]. (6) Flow sheet for making
natto. (7) Flow sheet for making fermented soy milk drink.
One such drink appeared on the Japanese market last year.
Lactobacillus casei, L. acidophilus, and L. bulgaricus are
typically used as starters for fermented soy milk drinks.
Concerning fermented whole soybean (natto): It is a
traditional fermented food that originated in the “northern
parts of Japan 1,000 years ago.” It is usually served with
shoyu and mustard.
A portrait photo shows Danji Fukushima. Address:
Kikkoman Foods, Inc., P.O. Box 69, Walworth, Wisconsin.
372. Kolar, C.W.; Cho, I.C.; Waltrous, W.L. 1979. Vegetable
protein application in yogurt, coffee creamers and whip
toppings. J. of the American Oil Chemists’ Society 56(3):389-
91. March.
• Summary: Contents: Abstract. Coffee creamers. Whip
toppings. Yogurt.
“Soy proteins and, in particular, isolated soy proteins
are being used in coffee creamers and whip toppings. With
the increasing cost of traditional protein sources, more food
manufacturers are investigating and utilizing soy proteins
in other dairy type products. Isolated soy protein added as
a replacement for the nonfat dry milk in the production of
yogurt increased the viscosity and gel strength to a greater
amount than nonfat dry milk and sodium caseinate added on
HISTORY OF SOY YOGURT & CULTURED SOYMILK 157
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an equivalent protein basis.
“Coffee creamers are generally grouped into 3
categories: liquid, frozen and dry.
“Whip toppings: Isolated soy proteins are being used in
the manufacture of 4 types of whip toppings: (1) aerosol, (2)
liquid, (3) frozen, and (4) frozen, prewhipped toppings.
“Yogurt: Two styles of yogurt are popular in the U.S.
These are Swiss and sundae styles. The Swiss style is a
stirred yogurt incubated in bulk. Fruit and fl avorings are
commonly combined with the yogurt before packaging.
The sundae style is produced by the addition of fruit and
fl avoring to the retail cup followed by the addition of an
inoculated milk to the container.”
“Research has been conducted to investigate the
potential use of isolated soy proteins as replacement of
some of the stabilizer products such as plant hydrocolloids
and sodium caseinate. The addition of isolated soy protein
contributes to increased viscosity and gel strength and will
contribute to the protein content while many of the stabilizer
products do not... Isolated soy protein may be used to replace
the nonfat dry milk or sodium caseinate that is added to milk
to improve viscosity and texture of yogurt. In addition, the
isolate is effective in reducing syneresis or whey separation
from the gel structure of the yogurt.” A photo shows Kolar.
Note: This is the earliest published document seen with
the term “coffee creamers” (or “coffee creamer”) in the title.
Address: Ralston Purina Co., St. Louis, Missouri.
373. Product Name: [Mapron Soymilk (Plain, with Orange
Juice, Coffee Mix, or Fruit Sour {Apple & Prune})].
Foreign Name: Mapuron Tônyû (Sutoreeto, Orenji Kajû-iri,
Koohi Mikksu, Fruutsu Sawaa).
Manufacturer’s Name: Mitsubishi Chemical Foods Co.,
Ltd. (Mitsubishi Kasei Shokuhin).
Manufacturer’s Address: Ginza 5-13-12, Chuo-ku, Tokyo
104, Japan.
Date of Introduction: 1979. March.
Wt/Vol., Packaging, Price: 200 ml Tetra Brik Aseptic
carton.
How Stored: Shelf stable; refrigerate after opening.
New Product–Documentation: Shurtleff & Aoyagi. 1979.
Tofu & Soymilk Production. p. 313. “Mitsubishi Chemical
Industries Ltd., Marunouchi 2-5-2, Chiyoda-ku, Tokyo 100,
Japan. Tel. 03-283-6659. Mr. Hideyuki Fukuzawa, manager,
foods and food additives dept., New Enterprise division.
Maker of isolate soymilk and soymilk kefi r.”
Toyo Shinpo. 1982. July 21. “The soymilk industry and
market in Japan.” States that Mitsubishi Kasei Shokuhin fi rst
made commercial soymilk in Japan in 1979.
K. Tsuchiya. 1982. Dec. Tonyu [Soymilk. 2nd ed.]. p.
72. In March 1979 Mitsubishi Kasei Shokuhin launched
Tonyu Mapuron (in Sutoreeto, Orenji Kajû-iri, Koohi
Mikksu, and Fruutsu Sawaa fl avors) in 200 ml aseptic
cartons.