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

383. Deutsche Milchwirtschaft. 1979. Viili–Ein
Sauermilcherzeugnis aus Finnland [Viili–A cultured milk
product from Finland]. 30(21):790. [Ger]*
384. Product Name: [Plus Soymilk (Dairylike, Lactic
Fermented, Fruit [Mikan Orange, Apple & Pineapple Mix],
or Coffee/Barley Malt Syrup)].
Foreign Name: Purasu Tônyû.
Manufacturer’s Name: Kibun Health Foods Co.
Manufacturer’s Address: 1-11-8, Shin Sayama, Sayamashi,
Saitama-ken 350-13, Japan.
Date of Introduction: 1979.
New Product–Documentation: Shurtleff & Aoyagi. 1984.
Soymilk Industry & Market. p. 63-64, 68-70. States that
Kibun began making soymilk in 1977. By 1982 Kibun was
the largest soymilk manufacturer in Japan and in the world.
385. Ramakrishnan, C.V. 1979. Studies on Indian fermented
foods. Baroda J. of Nutrition 6(1):1-54. *
• Summary: Discusses Soy-idli and Soy-dhokla. Note: This
article is very similar to his 1979 PL-480 report. Address:
Faculty of Science, M.S. Univ. of Baroda [Gujarat], India.
386. Banwart, G.J. 1979. Basic food microbiology. Westport,
Connecticut: AVI Publishing Co. 781 p. Illust. Index. 23 cm.
[100+* ref]
• Summary: Lactic acid bacteria (p. 452-53): Milk is
transformed into yogurt primarily by lactic acid bacteria,
which include certain species in the genera Streptococcus,
Pediococcus, Leuconostoc, and Lactobacillus. The
fi rst two genera are homofermentative; they convert
carbohydrates primarily to lactic acid. The leuconostocs
are heterofermentative; they produce lactic acid and
substances such as acetic acid, ethyl alcohol and carbon
dioxide. The lactobacilli include both homofermentative and
heterofermentative types.
“The lactic acid bacteria usually grow in sequence in
a food product. Generally, the leucnostocs and streptococci
begin the fermentation and are followed by the pediococci
and lactobacilli” (p. 453).
Acidophilus milk (p. 463): “This milk is fermented with
Lactobacillus acidophilus.” The milk is heated to 120ºC for
15 minutes, cooled to 37ºC and inoculated. Incubation is
continued at 37ºC until coagulation appears. “The milk has a
clean acid fl avor but is not especially palatable.
“The organism supposedly has therapeutically value
for various disorders,” however this value is “probably
overestimated. Most lactic cultures, including L. acidophilus,
do not survive in the fermented product.”
Yogurt (p. 463) is made using an inoculum that
is a mixed culture of Streptococcus thermophilus and
Lactobacillus bulgaricus in a 1 to 1 ratio. To halt the
fermentation, the product is typically cooled to 5-10ºC.
Address: Prof. of Microbiology, The Ohio State Univ.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 160
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387. L’Aurore. 1979. La cuisine au tofu: Un art Japonais
[Tofu cuisine: A Japanese art]. Quebec, Canada: L’Aurore.
192 p. Illust. No index. 14 x 22 cm. [Fre]
• Summary: Contents: I. Introduction: Table of derivatives
of soybeans. Some numbers [statistics]. II. Tofu: Utensils,
coagulants, method of preparation of tofu, method of
preparation of kinugoshi tofu. Other preparations: Soymilk.
Soymilk yoghurt [yogurt]. III. Getting started: Fundamental
ingredients, tools of the art, techniques for preparing foods.
Fundamental recipes: Bouillons, sauces to accompany
basic soy sauce, preparations to accompany basic miso,
basic sauces, rice, noodles, sesame salt, grilled soybeans,
kofu [wheat gluten]. Recipes using gô, okara, tofu,
soymilk, kinugoshi tofu, yuba. Glossary. Useful addresses.
Bibliography.
Note: This book is largely based on and pirated from
The Book of Tofu by Shurtleff and Aoyagi (1975). Address:
Quebec, Canada.
388. Nakano, Masahiro. 1979. Tezukuri no kenkô shokuhin:
Hakkô riyô no subete [Handmade healthy fermented foods].
Tokyo: Nosan Gyoson Bunka Kyokai. 227 p. Illust. 18 cm.
[Jap; eng+]
• Summary: Describes how to prepare homemade soymilk
cheese (p. 139-42), soymilk yogurt (p. 155), tempeh,
and miso (16-39, 84-91), and fermented tofu (p. 117-24).
Address: Tokyo, Japan.
389. New England Soy Dairy Inc. 1979. Product and
merchandising guide. Greenfi eld, Massachusetts. 18 p. Illust.
No index. 28 cm.
• Summary: Contents: About NESD. What is tofu? Why
buy tofu?: Consumer benefi ts, retailer benefi ts, institution
benefi ts (shows package label). Why buy Soy Dairy tofu?:
High quality ingredients (soybeans, natural nigari, water),
good taste, freshness, long shelf life (18 days from day
of production), sales service, product liability insurance.
How tofu is made (with 7 large photos showing each step).
The many uses of tofu. Nutritional highlights. Nutritional
information: Tofu, fi rm tofu. Point-of-purchase materials
and program (incl. 3 recipe brochures, color poster).
Letters of recommendation. Kosher letter (1 Sept. 1978
from Rabbinical Council of New England; Tofu and
Soymayo have been granted the KVH symbol of Kashruth
endorsement). Care and handling: Packaged tofu, bulk tofu.
New products and guarantees. Price list (enclosure).
“New products scheduled for release in 1979 are plain
and fl avored soymilk, deep-fried ready-to-eat tofu cutlets,
eggless no-cholesterol mayonnaise, and soymilk ice cream.
In the testing stages are soymilk yogurt and soymilk kefi r,
and other traditional foods made from soybeans... Guarantee:
New England Soy Dairy guarantees the quality and integrity
of all its products.” Address: 305 Wells St., Greenfi eld,