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

Marketing. Lafayette, CA: Soyfoods Center.
Spot in Dairy Foods (Chicago). 1986. May. States that
this soy yogurt product was introduced in Feb. 1986. A 6-oz.
carton retails for $0.89–$0.99. Ingredients in the plain are:
Whole organic soybeans, fi ltered water, fruit concentrate,
cold pressed corn oil, calcium sulfate [a tofu coagulant],
and active cultures (S. thermophilus and L. Bulgaricus).
Comments: “This is the fi rst product for Cream of the Bean,
which makes its own soy milk under a patented process.”
Talk with Stuart Doblin. 1989. Aug. 14. The product
was really launched in April 1986, but it was being sold on a
small scale as early as Oct. 1985. The original fl avors were
plain, vanilla, and raisin.
581. Fuke, Yoko; Sekiguchi, M.; Matsuoka, Hiroatsu. 1985.
Nature of stem bromelain treatments on the aggregation and
gelation of soybean proteins. J. of Food Science 50(5):1283-
1288. Sept/Oct. [19 ref]
• Summary: It is well known that proteolytic enzymes such
as chymosin, pepsin, papain, fi cin, bromelain, and several
proteases produced by microorganisms are able to coagulate
cow’s milk, and some are widely used in making dairy
cheese. Researchers have found that some plant proteolytic
enzymes, such as fi cin and stem bromelain, can coagulate
soymilk. Address: Dep. of Food and Nutrition, Lab. of Food
Chemistry, Tachikawa College of Tokyo, Akishima, Tokyo
196, Japan.
582. Oluski, V.; Popov-Raljik, Jovanka. 1985. Sir od soje i
proizvodnja oblikovanog usitnjenog mesa [Soy cheese and
its use for manufacture of formed ground meat]. Tehnologija
Mesa 26(10):303-04. Oct. [4 ref. Ser; eng]
• Summary: Different types of soymilk cheeses were
prepared. Depending on the technique used for removal
of the whey, products containing 7.4 to 21.0% protein
and 62.5 to 87.2% moisture could be prepared. Storage
of the soy cheese at minus 18ºC for 6 months resulted in
the development of a meat-like texture. The fl avor of the
product however was not completely acceptable. Samples of
cevapcici were made with or without addition of the ground
soy cheese at a 4.8% level. Neither composition nor quality
was signifi cantly affected by addition of the soy cheese.
Address: Institut za Tehnologiju Mesa, Mleka, Ulja i Masti i
Voca i Povrca, Novi Sad, Yugoslavia.
583. Toyo Shinpo (Soyfoods News). 1985. Kôbo de shin
daizu tanpaku [Using yeasts to make new soy protein]. Nov.
11. p. 1. [Jap]
• Summary: The Ibaraki Prefectural Industrial Technology
Center (Ibaraki-ken Kogyo Gijutsu Sentaa) is doing research
to develop new soyfood products to use the increasing
production of soybeans in the prefecture. They used yeasts
(ordinarily used to ferment alcohol) to ferment soymilk, then
separated the curds and whey. Then they used the curds to
HISTORY OF SOY YOGURT & CULTURED SOYMILK 224
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make various soy foods–including a high-protein product
with no beany fl avor. Address: Japan.
584. Ahmadu Bello University, Agricultural Extension and
Research Liaison Services. 1985. Soyabeans in the Nigerian
diet. Ahmadu Bello University, Extension Bulletin. No. 21.
74 p. Nov. Home Economics Series No. 1. [64 ref]
• Summary: See the original 1977 edition. Address:
Agricultural Extension and Research Liaison Services,
Ahmadu Bello Univ., P.M.B. 1044, Samaru-Zaria, North
Nigeria.
585. Park, Yang Won; Kusakabe, H.; Murakami, K. 1985.
Production and properties of a soymilk-clotting enzyme
system from a microorganism. Agricultural and Biological
Chemistry 49(11):3215-19. Nov. [11 ref]
• Summary: Some microorganisms, including some soil
bacteria (whose scientifi c names are not given), were found
to secrete an extracellular soymilk-clotting enzyme. Of
these, strain No. K-295G-7 showed the highest soymilk
clotting activity. Its enzyme system coagulated protein in
soymilk, with the curd being formed at pH 5.8 to 6.7 and an
optimum temperature of 75ºC (range 55-75ºC). Soymilk was
purchased from Kibun Co. Ltd. (Japan). Address: Inst. of
Applied Biochemistry, Univ. of Tsukuba, Ibaraki 305, Japan.
586. Product Name: [Soymilk Yogurt].
Foreign Name: Tônyû yooguruto.
Manufacturer’s Name: Sumiyoshi-ya Shokuhin Ltd.
Manufacturer’s Address: Yamagata prefecture, Japan.
Date of Introduction: 1985. November.
Ingredients: Incl. soymilk.
How Stored: Refrigerated.
New Product–Documentation: Toyo Shinpo (Soyfoods
News). 1985. Sept. 11. p. 5. “Tonyû yooguruto hanbai
[Soymilk yogurt on sale].” Sumiyoshi-ya Shokuhin Ltd., the
largest tofu maker in Yamagata prefecture, has developed a
soymilk yogurt and started selling it this summer. One cup
costs 60 yen. They also make a Shojin Ryôri lunch box set to
take out. A photo shows 2 cups of the product.
587. Praskin, Laurie Sythe. 1985. The Farm soy history:
An overview. Part I. Los Gatos, California. 10 p. Dec. 1.
Unpublished manuscript. [Eng]
• Summary: “In 1971, a unique group of people settled in
the Tennessee backwoods to live an alternative lifestyle,
committed to living collectively off the land. The community
of 200 people came to be known as The Farm and over the
years grew to 1,500 residents, gaining international and
domestic fame for its community ideals, lifestyle, alternative
technologies, [midwifery], and vegetarian diet based on
soybeans. Soy technologies practiced and developed on
The Farm became the seed for many tofu and tempeh shops
that sprang up around the world in the years that followed.