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

arranging for two Japanese scientists (Dr. Tokuji Watanabe
and Dr. Kazuo Shibasaki) to come to the NRRC to do
research on tofu and miso. “This really began a new era of
research on use of Oriental methods to produce foods from
soybeans” (p. 507).
“My fi rst real involvement in fermentation of soybeans
was the arrival [in Oct. 1958] of Professor K. Shibasaki
of Tohoku University to study the miso fermentation. He
was sponsored by the American Soybean Association and
USDA’s Foreign Agricultural Service. When he arrived,
I was told that since I was curator of the mold collection
and since the Aspergillus oryzae strains used in the miso
process were in my charge, I would be the person he would
work with. I had no background and no interest in soybean
fermentations, but this was a fortuitous happening because
it acquainted me with Oriental food fermentations. All my
background was in conventional liquid agitated pure culture
fermentation. The miso fermentation introduced me to two
new concepts in fermentation: (1) solid state fermentation,
and (2) use of mixed pure culture inoculum” (p. 510).
“Probably my interest in fermented foods would have
abated had it not been for the acceptance of Mr. Ko Swan
Djien of Indonesia, who came to us in 1960 for practical
training. In my fi rst discussion with him, we talked about the
kind of work he would do. Since I knew that a fermentation
was conducted in Indonesia using soybeans and reportedly
the fermentation organism was a species of Rhizopus, I
asked him if he was familiar with the product; his answer
was yes, that he often ate it, but he knew nothing about how
the fermentation was conducted. It was decided that during
his 6 months at Peoria this might be an interesting subject to
study, especially since he could obtain samples of the tempeh
cake from his wife, who was in Java and could tell good
tempeh from bad. Dried samples were quickly obtained;
from these cakes, four species of Rhizopus were isolated” (p.
514-15). Eventually many strains of Rhizopus were isolated
and investigations showed that Rhizopus oligosporus strain
NRRL 2710 produced especially good tempeh.
Photos show four famous Japanese scientists who
studied fermented foods: (1) Prof. Teizo Takahashi. (2)
Ryoji Nakazawa. (3) Kin-ichiro Sakaguchi. (4) Kendo Saito.
Address: NRRC, ARS/USDA, Peoria, Illinois.
572. Product Name: [Sojasun Dessert {Non-dairy Cultured
Yogurt-like Product} (Apricot-Guava, Raspberry-Passion
Fruit, Banana-Orange, Exotic Fruits, Natural with Bifi dus)].
Foreign Name: Sojasun (Abricot-Goyave, Framboise-
Passion, Ananas-Orange, Fruits Exotiques, Nature au
Bifi dus), and Tofu de Soja.
Manufacturer’s Name: Laiteries Triballat (Made under
license from PLL: Produits Laitiers Lausanne SA).
Manufacturer’s Address: B.P. 21, 35530 Noyal-sur-
Vilaine, Prov. Brittany, France. Phone: 99 00 51 01.
Date of Introduction: 1985. August.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 219
© Copyright Soyinfo Center 2012
Ingredients: Exotic Fruits: Water, soybeans (graines de
soja), sugar, fruits 10% (bananas, mango, passion fruit,
guava), selected ferments, fruit preserves.
Wt/Vol., Packaging, Price: Four x 100 gm plastic tubs
packed in sleeve. Retails for 49 BF.
How Stored: Refrigerated.
Nutrition: With fruits: Per 100 gm cup: Protein 3.5 gm,
carbohydrates (glucides) 12.0 gm, fats (lipides) 1.5 gm,
calories 75.
New Product–Documentation: European New Product
Report/Food. 1986. Sept. No. 17. p. 19. “New frozen
soybean protein based dessert line in Belgium is Sojasun
from PLL. Flavors include banana and orange.” Food Report
(Lehmann). 1986. Sept.
Technique Laitiere & Marketing. 1988. Nov. p. 65.
Sojasun, a dessert made by Triballat, in part from soya,
closely resembles a fermented dairy product, but does not
quite resemble a yogurt. It contains bits of fruits and has a
very fruity fl avor.
Marie Lejeune. 1988. Reférénces. Nov. p. 61. Gives
details on Sojasun and its 4 current fl avors. The company
adds “living lactic ferments” which participate largely in
the gustatory personality of the product. There are two
varieties of Sojasun with fruits (Exotic Fruits, and Banana-
Orange), and two other with fruit pulp (Apricot-Guava, and
Raspberry-Passion Fruit). Each pack consists of four 100gm
tubs of the same fl avor in a thick paper sleeve. Other
products are under development to complete the line. The
product has a shelf life of 24 days. In launching Sojasun,
Triballat undertook a television campaign with two series:
One from 15-30 October 1988 ran 50 spots on all chains. The
next will be in the spring of 1989. The slogan: “Sojasun, the
fi rst vital pleasure” (le premier plaisir vital). A lady will be
in the ad. In taste tests, 85% of those who tried the product
liked it.
Labels (see next page) for Exotic Fruits (with fruit
morsels) and Raspberry-Passion Fruit (with fruit pulp). 1988.
Oct. Top is 5 inches square. Red, white, and yellow on green.
Thick paper sleeve contains 4 individual tubs, each 100 gm.
A logo/trademark is “Rians” by a fl ower.
Ad. about 1988. Source unknown. “Delicious
revolution. Sojasun, of soya, lots of talent and some fruits.”
Shows the line of 4 packaged products and a full-page closeup
the contents of one. “When Rians makes a revolution
in the ultra-fresh, it does it all the way.” Shows television
advertising schedule. From Oct. 15-30 40 million television
viewers will assist the birth of the fi rst vital pleasure.
Sojasun. The fi rst vital pleasure.”
Letter from Didier Livron of PLL. 1990. Jan. 5. PLL
does not make any soy products other than its tofu, but they
have the technology for several fruit fl avored soja desserts.
Since Aug. 1985 a French milk company, Laiteries Triballat,
has been making and marketing this product in Germany,
Great Britain, and Italy under license from PLL with great