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

Luke went to Sweden to buy a soymilk system from
Alfa-Laval the summer after ELCO came in but the plant
was too expensive. So he ended up buying a similar system
from STS (Soya Technology Systems), the one that Pacifi c
Foods now has. Luke has a lot of confi dence in the future of
ultrafi ltration for making tofu. He was the fi rst to develop
a process for metering calcium sulfate into an aseptic tofu.
Today the company’s sales are up 50% over 1987. The best
sellers are Traditional Firm Tofu (water pack), Delicious
Steamed Tofu, Tofu Dressings, Tofu Burgers, and Extra Firm
Tofu (vacuum packed). In the works are a yogurt and a tofu
to be added to sausages by Oscar Meyer. Jerry Long, sales
manager, has been a boon to the company. Address: P.O. Box
747, Vashon, Washington 98070. Phone: 206-622-6448.
769. Madwin, Bari F. 1988. Re: Tomsun Foods’ future
plans. Letter to and talks with William Shurtleff at Soyfoods
Center, June 29, July 5, and Aug. 2. 1 p. Typed, with
signature.
• Summary: Tomsun will auction off all its offi ce and plant
equipment except the actual tofu-making equipment on June
30. Tom Timmins is planning to have Panda Foods (Henry
Creces) in New York manufacture about 20,000 lb/week
of tofu for Tomsun. He still owns the recipes for Jofu and
Tofu Pups and will continue to promote and organize their
production. He is also involved with another company (Stow
Mills) that produces Chesoya. His interests clearly remain in
this industry and he seems optimistic about promoting other
second generation products.
He has sold the old tofu plant building to a car
renovation company, and plans to run the company out of an
offi ce nearby. NOte: The letter is dated July 5. Address: RD3,
Box 212, Putney, Vermont 05346. Phone: 802-387-5788.
770. Alfa-Laval Food Engineering AB. Soy Application
Group. 1988. Soyfoods: Old traditions with new potentials.
P.O. Box 64, S-221 00 Lund, Sweden. 12 p. [Eng]
• Summary: Contents: Soy–The miracle plant. Soy–The
nutritious plant. Soy products yesterday and today. Soy
processing yesterday and today: Traditional, hot grinding,
blanching, the Soyal process. Soy processing with Soyal:
Gives a diagram of the equipment and describes the 7
main steps in the process, starting with bean cleaning
and ending with soybase, from which can be made the
products described in the next section. Soy products today
and tomorrow: Soy beverage, tofu, soy yoghurt, frozen
desserts (ice cream)–Imagination sets the limit. On the
facing right-hand page is a superb color photo showing 32
modern commercial soyfood products in colorful packages,
most based on soymilk and tofu. Alfa-Laval R&D Centres
at your service. Alfa-Laval in soy processing: Discusses
the Guangdong Cannery in Guangzhou (Canton), China,
the fi rst company to install a complete soy beverage plant
based on Soyal technology (it now runs 2 shifts to produce
HISTORY OF SOY YOGURT & CULTURED SOYMILK 284
© Copyright Soyinfo Center 2012
20,000 liters/day of plain and fl avored soy beverage), and the
CAC Soyal plant in France which makes the Bioforme line.
“Founded more than a century ago, Alfa-Laval has a current
workforce of 16,000 and is represented in 130 countries
through subsidiaries and agents. The group comprises 160
companies worldwide with 45 manufacturing plants.”
Processing: Traditionally soybeans were soaked in
cold water then ground in cold water, fi ltered, and cooked
to make soymilk with a beany fl avor. “Hot grinding: The
undesirable taste and smell stem from ketones and aldehydes
produced by the enzyme lipoxygenase which is activated by
the traditional process and acts as a catalyst to oxidize fatty
acids. Modern research showed that grinding in hot water
instead of cold water eliminates the enzyme activation and
improves the taste considerably.
“Blanching: It was subsequently found that blanching
instead of pre-soaking improves the taste even further. The
beans, often dehulled, are blanched and ground together with
an alkali solution.
“Unfortunately, this process can affect the protein yield.
Due to the harsh treatment, the protein tends to agglomerate
instead of remaining in solution. In the separation stage
these protein bodies will disappear with the fi brous residue
[okara], reducing the protein content of the extract.
“The SOYAL process: All of these fi ndings are
advantageously combined in Alfa-Laval’s processing line
SOYAL. The process has been optimized to produce a
soybase with a high protein content and a high nutritional
value. The soybase produced has a widely acceptable fl avour
and mouthfeel with no trace whatsoever of the original
unpleasant taste and smell.” Address: Lund, Sweden.
771. Shurtleff, William; Aoyagi, Akiko. 1988. Das Tofu-
Buch: Herstellung, Verwendung, Ernaehrungswert, Rezepte
[The book of tofu: Preparation, uses, nutritional value,
recipes]. Munich, West Germany: Goldmann Verlag. 384 p.
Illust. by Akiko Aoyagi Shurtleff. Index. 18 cm. [Ger]
• Summary: A pocket book edition of the original 1980
German edition of The Book of Tofu. Contains 300 recipes.
Address: Soyfoods Center, P.O. Box 234, Lafayette,
California 94549.
772. Soya Newsletter (Bar Harbor, Maine). 1988. Tomsun
Foods fi les for chapter 11. May/June. p. 1, 7.
• Summary: On April 8, 1988, Tomsun Foods International
fi led for protection under Chapter 11 of the Federal
Bankruptcy Act. They did so to recover from a loss of
approximately $2 million last year on overall sales of $3.6
million. Tomsun, just a year and a half ago, had successfully
netted $3.46 million from its fi rst public stock offering.
Armed with a new product line, Jofu, a silken tofu and fruit,
yogurt-like product, the company had high hopes of doing
for tofu what Dannon had done for yogurt–popularize it by
adding fruit and making it a convenient, ready-to-eat snack.