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

in Okayama, and when it is done they hope sales will reach
8,000 million yen.
Okazaki Marusan has grown 20-fold in the past 5 years.
They predict this year’s soymilk sales to be 2,000 million
yen.
A photo shows 24 soymilk products. Most are in Brik
Pak Aseptic cartons. Three Soyalac products are in cans. One
product is in a retort pouch.
482. Ebine, Hideo. 1982. Re: Retirement from the National
Foods Research Institute, Japan. Chapter on nyufu. Kibun’s
soy yogurt. Letter to William Shurtleff at Soyfoods Center,
Aug. 13. 1 p. Handwritten, with signature on letterhead.
[Eng]
• Summary: On 1 April 1982, Ebine retired from the
National Food Research Institute (NFRI).
In the 1971 book Daizu Shokuhin (by Watanabe, Ohta,
and Ebine), the chapter on Nyufu [fermented tofu] was
written by Ohta.
In 1981 Kibun started to sell commercial soy yogurt
in Japan. Address: Japanese Society of Food Science and
Technology, 2-1-2 Kannondai, Yatabe-machi, Tsukuba-gun,
Ibaraki 305, Japan.
483. Soyanews (Sri Lanka). 1982. Soya saves the coconut.
5(3):1. Nov.
• Summary: By mixing two parts coconut milk with one part
soya milk, the Welikada Prison has saved 108,000 coconuts
in one year. The also relieved the pressure on the kitchen
budget. “At present soya milk is supplied to the prison in
the form of a paste [soy base]... This paste is then added to
curries. Now the Welikada Prison will be able to make it own
paste because, with the saving it has made, it has bought two
grinding machines from Bean Machines, U.S.A.
“One of these machines will be installed at the
Bogambara Prison, Kandy. There are also plans to install
more of these machines at the Anuradhapura, Jaffna, and
Mahara prisons.” Soymilk is considered more healthful than
coconut milk. “There have been no complaints from the
prisoners regarding any changes of taste.
“The commissioner of prisons also said that with these
new machines it will be possible to begin a new prison’s
industry–making soyafoods. Already he was planning to use
the residue left after making soya milk by incorporating it in
the bread made in the prison bakery. Tofu also could be made
and put on sale.
“There are other soyafoods that can be made and they
are now looking into the possibilities of making soya sauce,
soya ice cream and soya yogurt.
“The Commissioner of Prisons, Mr. Delgoda, thanked
Mrs. Gai Kim, wife of the Resident Representative of the
UNDP, Mr. Y.Y. Kim, for suggesting the introduction of soya
into the diet of prisoners.”
A photo shows a man standing next to “the grinding
HISTORY OF SOY YOGURT & CULTURED SOYMILK 195
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machine installed at the Welikade Prison. The machine
grinds 100 pounds in an hour.”
484. Tsuchiya, Kanji. 1982. Tônyû. Shinban [Soymilk. 2nd
ed.]. Tokyo: Shoku no Joho-sha. 223 p. First edition was
published in 1980. Illust. 17 cm. [Jap]
• Summary: This is the best book seen to date on soymilk in
Japanese. A detailed chronology of tofu and soymilk is given
on pages 173-76. Over 20 years ago, when Mr. Tsuchiya
was plant manager of the Kyôdo Nyûgyo dairy milk plant
at Matsumoto, he became interested in using soy protein
to replace dairy protein. Although soybean crushers had
investigated the use of defatted soybean meal, the techniques
for removing the beany fl avor and smell were not yet good
enough to allow substitution of soy protein for milk solids.
At that time there was a shortage of imported nonfat milk
for use in ice cream bars. It was said that a small numbers of
manufacturers of the inexpensive ice cream products were
already using some soy protein to increase their over-run.
“Discovering this, Nisshin Seiyu, after some research, found
a method of removing the beany smell by fermentation with
a yeast; they asked if Kyodo Nyugyo could make a test
run of 10 kg of spray-dried soymilk in our plant. So they
dissolved soy powder (daizu-ko; which had been defatted
at a low temperature) in water, added yeast, waited until
the reaction was fi nished, diluted it with some water, and
put it in a spray dryer. Yet the spray drying caused some
protein denaturation and an increase in the viscosity of the
soy powder, which made it diffi cult to pump the solution to
the top of the spray dryer. Glucose was used to replace half
the soy powder. The spray-dried powder would not dissolve
in water and the resulting mixture had a muddy brown
color, a fl avor that was too sweet, and a beany fl avor. It was
useless. They had discovered that defatted soybean meal and
nonfat dried milk behave differently. Defatted soybean meal
contains about 20% sugars, but less than 1/3 of these are
water soluble and many have a very complicated structure
and high viscosity.”
Therefore they started to study the basic nature of
defatted soybean powder (dasshi daizu-ko) and after much
trial and error, in 1961 they applied for a Japanese patent on
“The method of refi ning defatted soybean powder” (Dasshi
daizu-ko no seisei hôhô). They were issued the patent
(#16,658) in 1962. The key to the success of this patent
was the use of meta potassium bisulfi te (meta jûaryusan
karium), which lowers the viscosity, bleaches it and increases
the amount of soluble nitrogen. Not enough of the beany
fl avor had been removed, yet at that time it was an excellent
product, which could be used in place up to 30% of nonfat
dried milk to make an ice cream product without a beany
fl avor. Mr. Masaharu Sato (who is presently head of the
soybean department of Kyodo Nyugyo’s central research lab)
was the person who contributed most to the discovery. He is
now conducting research on tofu and soymilk. “I still see him