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

671. Murata, K.; Kusakabe, I.; Kobayashi, H.; Akaike, M.;
Park, Y.W.; Murakami, K. 1987. Studies on the coagulation
of soymilk-protein by commercial proteinases. Agricultural
and Biological Chemistry 51(2):385-89. Feb. [5 ref. Eng]
• Summary: 17 proteinases from microorganisms, plants, and
animals were tested as coagulants for soymilk. Those which
did coagulate soymilk were bromelain, papain, trypsin and
proteinases from Bacillus amyloliquefaciens, B. subtilis, B.
polymyxa, Streptomyces griseus, S. caespitosus, Aspergillus
oryzae, A. sojae, Endothia parasitica, Rhizopus species,
and Mucor miehei. Ineffective were rennin, pepsin, and
proteinases from Aspergillus saitoi. Soymilk clotting activity
fell as the pH rose from 5.9 to 6.7. Temperature optima for
the enzymes varied from about 50ºC for Rhizopus sp. to 85ºC
for Bacillus subtilis and B. thermoproteolyticus and as high
as 95ºC for papain. Address: Research Development Sect.,
Kibun Food Chemifa Co. Ltd., Takinogawa 7-38-15, Kitaku,
Tokyo 114, Japan.
672. Soya Newsletter (Bar Harbor, Maine). 1987. Soy-based
yogurt and yogurt-like products market growing quickly. Jan/
Feb. p. 1, 4.
• Summary: Estimates that retail sales of non-dairy yogurttype
products reached approximately $1.75 million in 1986,
and predicts sales of these products will easily hit $5 million
in 1987, and will double that fi gure by 1988. No fewer than
7 companies have entered this rapidly evolving market.
Tomsun Foods International, Cream of the Bean, Brown
Cow West, Bud Inc., Natural Inc., and Marjon Specialty
Foods. Barricini Foods is about to enter.
Note: Dairy yogurt and cheese are the only two products
made from cow’s milk that have shown substantial growth in
the last 10 years in America.
673. Soya Newsletter (Bar Harbor, Maine). 1987. Tomsun
Foods International nets $3.46 million from public offering.
Jan/Feb. p. 5.
• Summary: In mid-December 1986, Tomsun grossed $4.25
million in its fi rst public stock offering. It expects to net
$3.46 million. Total sales have grown from $1.25 million
in 1981 to $3.1 million in 1986. For the 32 weeks ending
9 Aug. 1986, 58% of sales were from tofu, 21% from Jofu
(yoghurt-style product), 18% from Oriental pasta and
condiments, and 3% from tofu burgers. Projected uses of
the new funds are 43% for sales and marketing, 23% for
repayment of $800,000 debt, 8.7% for expansion of Jofu,
7.2% for R&D, and 18% for working capital.
674. Mehlman, Rebbetzin Mimi. 1987. A pareve type of
yogurt. National Jewish Post & Opinion (Indianapolis,
Indiana). March 18. p. 9, 14.
• Summary: Ms. Arlene Doblin from Cream of the Bean,
Inc., 3973 Grove Ave., Gurnee, Illinois, wrote the author
HISTORY OF SOY YOGURT & CULTURED SOYMILK 255
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to say that this company now makes Soygurt, a nondairy
pareve type of yogurt made from organically grown
soybeans. A recipe uses Plain Soygurt in both a Soygurt
Chocolate Cake and its chocolate frosting.
675. Jewish World (W. Palm Beach, Florida). 1987. Kosher
expo: Putting kosher on the map. March 19.
• Summary: “But the word–and the taste–on everyone’s
lips at the gala affair seemed to be tofu. The once lowly
soy product has evidently made it big in the kosher world.”
TofuBurgers and Jofu from Tomsun Foods International of
Greenfi eld, Mass.
676. Product Name: Stir Fruity (Non-Fermented Non-
Dairy Tofu Yogurt) [Lemon Chiffon, Strawberry, Raspberry,
Blueberry, Black Cherry, Peach, Spiced Apple, or Piña
Colada].
Manufacturer’s Name: Azumaya Inc.
Manufacturer’s Address: 1575 Burke Ave., San Francisco,
CA 94124. Phone: 415-285-8500.
Date of Introduction: 1987. March.
Ingredients: Blueberry: Silken tofu (water, soybeans,
calcium lactate), blueberries, pure cane [white] sugar,
starch, kosher gelatin, natural fl avors, citric acid (for fl avor),
partially hydrogenated vegetable oil (soybean, cottonseed),
salt.
Wt/Vol., Packaging, Price: 6 oz plastic cup. Retails for
$0.65-69 (1987).
How Stored: Refrigerated.
Nutrition: Blueberry: Per 6 oz.: 160 calories, protein 6 gm,
carbohydrates 27 gm, fat 3 gm, sodium 60 mg. Provides 10%
of the RDA for calcium and 8% for protein and iron.
New Product–Documentation: Interview with Travis
Burgeson. 1987. April 9. Shipped to warehouses on March
24. Labels. 1988. April. Copyright 1986. Two colors plus
black on plastic cups. “New! Creamy tofu with real fruit.
Stir Fruity is a nutritious, all-natural light meal or snack.
Only 160 calories. Lactose free. No cholesterol. Low fat.
Low sodium. High calcium. Real fruit. No preservatives or
artifi cial sweeteners.”
San Francisco Business Times. 1987. May 4. “Made
entirely of real fruit and creamy silken tofu.” A light and
creamy blend of silken tofu and real fruit chunks; Soyfoods
Center product evaluation. 1987. May 9. By far the best soy
yogurt we have tasted. Excellent. Our favorite fl avors were
lemon, blueberry, and apple. Comments: Like the fl avor.
Dislike the use of cane sugar and gelatin, excess wheying
off, a little chunky in some fl avors. At $0.65 for 6 oz
($0.108/oz) it is considerably more expensive than most of
its dairy counterparts. Lucerne low fat is $0.061/oz (56% as
costly), Dannon low fat is $0.071/oz (66% as costly), Yoplait
high fat is $0.107/oz.
Doreen Lee. 1987. Adweek East. May 4. Spot in Food
& Beverage Marketing (NY). 1987. June. Spot in Soya