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

fermenti solely for this purpose would not be justifi ed.
Changes in starter preparation method and supplementation
levels may also affect oligosaccharide consumption. Address:
Univ. of Reading, Reading, Berkshire, UK, and Chiang-Mai
Univ., Thailand.
409. Soyanews (Sri Lanka). 1980. Recipes: Curds and yogurt
from soya milk. 3(5):3. Dec.
• Summary: The “curd from buffalo milk along with treacle
[like molasses] still remains the piece de resistance of the
traditional Sri Lankan table.” Inoculate warm soya milk with
dairy curd.
410. Dimov, N.; Djondjorova, O.; Kozhev, A. 1980.
Dietichen mlechno-kisel product ot soevo i krave mlyako
[A cultured diet yogurt from soymilk and cow’s milk].
Khranitelna Promishlenost (Food Industry) 29(5):12-14. [3
ref. Bul]*
Address: Bulgaria.
411. Wildwuchs. 1980. Herzlich willkommen: Wildwuchs
im Werkhaus [Welcome to Cafe-Wildwuchs in the Werkhaus
(Poster)]. Leonrodstr. 19, 8 Munich, West Germany. 2 p.
[Ger]
• Summary: Run by Alexander Nabben, this is a completely
vegetarian, organic, smoke-free cafe, restaurant, and club
that serves 3 warm meals a day, bakes bread and cakes,
and produces various soyfoods (soja-produkte), including
soymilk yogurt, tofu (Soja Käse), soy-based mayonnaise, soy
coffee, etc. Address: Munich, West Germany. Phone: 16 04
74.
412. Fukushima, Danji; Hashimoto, Hikotaka. 1980. Oriental
soybean foods. In: F.T. Corbin, ed. 1980. World Soybean
Research Conference II: Proceedings. Boulder, Colorado:
Westview Press. xv + 897 p. See p. 729-743. [7 ref]
• Summary: Contents: Fermented soybean foods. Nonfermented
soybean food. Conclusion. References.
The following statistics show the amount (tons) of
whole soybeans / defatted soybean grits / total of whole and
grits consumed for various soybean foods and feeds in Japan
in 1976.
Fermented soyfoods: Shoyu (soy sauce) 10,000 /
165,000 / 175,000, miso 190,500 / 5,000 / 195,500. Natto
69,000 / 0 / 69,000.
Non-fermented soyfoods: tofu and aburage (fried tofu
pouches) 411,500, 55,000 / 466,500. Kori-tofu (dried-frozen
tofu) 29,000 / 0 / 29,000. Others 16,000 / 75,000 / 91,000.
Animal feeds: 30,000 / 1,950,000 / 1,980,000. Thus
total use for foods and feeds is whole soybeans 756,000.
Defatted soybean grits 2,250,000, total of both 3,006,000.
By type of use, animal feeds account for 65.9% of total
Japanese usage of whole soybeans and defatted grits, nonfermented
soyfoods account for 19.5%, and fermented
HISTORY OF SOY YOGURT & CULTURED SOYMILK 167
© Copyright Soyinfo Center 2012
soyfoods account for 14.6%. The top three food users are
tofu (466,500 tons, 45.5% of all food uses), miso (195,500),
and shoyu (175,000). There are 35,000 tofu plants in Japan.
Fermented soybean foods described are shoyu (soy
sauce; 5 types), miso (3 basic types, 6 varieties), sufu
(Chinese soybean cheese), tempeh (fermented soybean cake),
natto (fermented whole soybeans; itohiki-natto and hamanatto),
and fermented soymilk (recently a new fermented
soybean product appeared on the market in Japan. It is a soy
milk drink fermented by lactic acid bacteria).
Non-fermented soybean foods described are tofu (soy
milk curd), aburage (fried tofu pouches), kori-tofu (driedfrozen
tofu), yuba (coagulant fi lm of soy milk), kinako
(roasted soybean powder), moyashi (soybean sprouts), and
soybeans. Production, chemical composition, and use of each
of these foods is discussed.
Figures (fl ow sheets) show: (1) Shoyu manufacturing
process. (2) Rice miso manufacturing process. (3) Sufu
manufacturing process. (4a) Tempeh manufacturing process.
(4b) Natto manufacturing process. (5a) Tofu manufacturing
process. (5b) Kori-tofu manufacturing process. Address:
Kikkoman Foods Inc., P.O. Box 69, Walworth, Wisconsin
53184.
413. Hong Kong Soya Bean Products Co. Ltd. 1980. The
Hong Kong Soya Bean Products Co. Limited: 1940-1980.
Hong Kong: HKSBP. 24 p. In English and Chinese. [Eng;
Chi]
• Summary: K.S. Lo writes that the 1970s have been a
decade of ups and downs. “For no sooner had we launched
a new range of products, namely, precooked Chinese dishes,
infant weaning food, and cheese from soybean milk; then we
were forced to suspend all three. What was thought to be a
great leap forward in diversifi cation, turned out to be a great
fl op. The expensive lesson learned is never to leap before
one learns to run.” Fortunately the next venture, a line of
fruit juices and traditional fl avored teas in Tetra Brik cartons,
was successful as “all the new products became extremely
popular from the moment of launching.”
Today over 10,000 shops in Hong Kong and the New
Territories carry Vita products. Sales gave grown from
HK$24.7 in 1970/71 to HK$106.3 in 1979/80. In 1972 the
Vitasoy line was expanded with the addition of a larger
and 10 oz bottle, which became very popular. In 1975 the
company installed the fi rst Tetra Brik packaging line in Hong
Kong and launched UHT Vitasoy. The disposable pack was
accepted immediately.
“In 1976, on seeing the success of the new Tetra Brik
container, the company decided to branch out into the
packaging of fruit juices. An initial line of 4 fl avors was
selected: orange, mango, guava, and kalamansi. This new
range was so successful that over 30% of the juice market
was captured in the fi rst 2 years of marketing. Then 3 more
items were added to the Tetra Brik Line: Chrysanthemum