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

America, INTSOY, American Soybean Association, Bean
Machines, Inc., Soycrafters Apprenticeship Program, USDA
Northern Regional Research Center, Sojaquelle.
About The Soyfoods Center.
Note 3. This is the 2nd market study published by
Shurtleff. Address: Soyfoods Center, P.O. Box 234,
Lafayette, California 94549.
480. Dominguez de Diez Gutiérrez, Blanca. 1982. Re:
Names of soyfoods around the world: Spanish. Form fi lled
out and returned to William Shurtleff at Soyfoods Center,
July 9. 1 p. Handwritten. [Eng]
• Summary: Gives the names of all the various soyfoods in
Spanish. Note: A typed list of these names is published in
Soyfoods Industry and Market: Directory and Databook,
1985. 5th ed. p. 164.
“Fresh green soybeans–Frijol de soya tierno o ejote de
soya. Whole dry soybeans–La soya, Frijol de soya. Black
soybeans–Frijol de soya negro. Fresh soy puree–Pure de
frijol de soya. Soy sprouts–Germinados de soya. Soynuts–
Soya-nuez (nuez means walnuts or pecans), Soya-huate
(means peanuts from cacahuate). Oil roasted soynuts–Soya
nuez tostada (meaning nut). Dry roasted soynuts–Soya-huate
tostado (meaning peanuts). Soynut butter–Mantequilla de
soya. Roasted soy fl our–Harina de soya tostada (kinako).
Soy coffee–Soyafee. Soy chocolate–Soyalate. Soymilk–
Leche de soya. Soymilk ice cream–Helado de leche de soya.
Soymilk curds–Cuajada de soya, Jocoque de leche de soya.
Tofu–Tofu, Queso de soya, Cuajada de soya. Soft tofu–Tofu
blando. (Regular) Tofu–Tofu comun. Firm Tofu–Tofu fi rme.
Extra fi rm tofu–Tofu extra fi rme. (Deep fried) Tofu cutlets–
chuletas de tofu. (Deep fried) Tofu burgers–Hamburguesas
o tortitas de tofu. (Deep fried) Tofu pouches–Saquitos de
tofu. Silken tofu–Tofu sedoso. Pressed silken tofu–Tofu
sedoso prensado. Grilled tofu–Tofu a la parrilla. Dried
frozen tofu–Tofu seco congelado. Okara or soy pulp–Okara,
pasta de soya, pulpa de soya. Yuba–Yuba. Fermented black
soybeans–Palanquetas de soya. Miso or soybean jian–Miso
(el). Soy sauce–Salsa de soya. Shoyu–Shoyu (el). Tamari–
Tamari. HVP soy sauce–Have not found it. Tempeh–Tempeh
(el). Fermented tofu–tofu fermentado. Fermented / cultured
soymilk–Leche de soya fermentada. Natto, thua-nao,
kinema–Natto (el). Soy oil–aceite de soya. Soy lecithin–
Lecitina de soya. Soy fl our–Harina de soya. Whole (full fat)
soy fl our–Harina de soya entera. Defatted soy fl our–Harina
de soya degrasada. Soy grits and fl akes–Soya martajada
y hojuelas de soya. Cereal-soy blends (CSM, WSB,
etc.)–Soyavena (with oatmeal). Soy protein concentrate–
Concentrado de proteina de soya. Soy protein isolate–
Aislado de soya. Textured soy protein products–Productos de
soya texturizada. Textured soy fl our, TSF, or TSP–Harina de
soya texturizada. Textured soy concentrates–Concentrados
de soya texturizada. Textured soy isolate–Aislados de soya
texturizada. Spun soy protein fi bers–Fibra de proteía hilada
HISTORY OF SOY YOGURT & CULTURED SOYMILK 194
© Copyright Soyinfo Center 2012
de soya. Soy casmar, Soya Cocoa, Coco soya–Beverages
made with chocolate or cocoa. Pastisoya–Like spaghetti or
noodles of different kinds made with soy fl our–commercial
products. Vegesoya–Commercial products for soups. Soya
mex and Chocosoya–for beverages. Soya pac–Textured soya
like meat, also a commercial product.” Address: Apdo. Postal
226, Jalapa, Veracruz, Mexico.
481. Toyo Shinpo (Soyfoods News). 1982. Tônyû no peeji:
2-3 baizô no urigae o tassei. Sudeni 150 oku shijô keisei no
koemo [The soymilk industry and market in Japan: Sales
have increased 2-3 fold to an estimated 15,000 million yen
per year]. July 21. p. 26. [Jap; eng+]
• Summary: Industry sources say that the Japanese soymilk
market has already reached about 15,000 million yen. The
order in which companies started making or marketing
soymilk is: 1959 San-iku Foods. 1969 House Shokuhin. 1972
Ishihara Food Center. 1974 Tokyo Soymeal, Kenbi-Sha,
Okazaki Marusan. 1976 Asahi Shokuhin, Soken-sha, Kyushu
Nyugyo. 1977 Kibun, Natural Foods. 1979 Mitsubishi
Kasei Shokuhin. 1980 Chiba Seisen Shokuhin Kogyo, Meiji
Nyugyo. 1981 Yakuruto, Nagano Tomato, Morinaga Nyugyo.
1982. Seven-Up Inryo. Among these, House Shokuhin and
Tokyo Soymeal have discontinued.
Major Japanese brands of soymilk, aseptically packaged
in Tetra Brik cartons are (percentages indicate market share):
Kibun Foods (Plain, Yogurt fl avored, Fruit, Barley Malt &
Coffee), 41.7%; Okazaki Marusan (Plain, Orange, Barley
malt), 23.3%; Mitsubishi Kasei (Maburon plain, Orange,
Coffee, Honey), 10.0%; San-iku Foods (Soya Neo Cocoa),
8.0%; Kyushu Nyugyo, 6.0%; Meiji Nyugyo (Sun-Glow),
5.8%; Kenbisha, 2.5%; Asahi Shokuhin (Plain, Orange,
Coffee), 2.5%; Soken-sha, 1.3%; and Natural Foods, 1.3%.
Most sizes are 200 ml, which retail for 75 yen with a 60 day
shelf life.
Companies with the largest number of different soymilk
products are: (1) Okazaki Marusan has 15 products including
soymilk in a Pure-Pak carton (500 ml for 150 yen) and in
a can (195 gm); (2) Kyushu Nyugyo has 13 products incl.
Midori Tonyu; (3) San-Iku Foods has 10 products, including
canned soymilk; (4) Kibun has 8 products. Mitsubishi
Kasei is taking a different approach; they have only 5 items
(honey, coffee, fruits, sour, and plain) but are aiming at large
production.
Kibun’s sales have been very good, especially after they
switched to the Brik Pak-type carton. Last year they had
sales of 2,500 million yen and they are aiming to double that
this year. Industry analysts believe that Kibun will be the
industry leader for a while.
Mitsubishi Kasei established Mitsubishi Kasei Shokuhin
in January of this year, and transferred all soymilk sales to
that new department. They are hoping this year’s sales will
be three times as large as last years, hopefully 1,800 to 2,000
million yen. They are now constructing a new soymilk plant