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

Kaas), Great Eastern Sun (Miso Master brand misos), The
Macrobiotic Wholesale Company, Turtle Island Foods, Inc.
(Keep It Simple Stirfry–Diced Marinated Tempeh), Betsy’s
Tempeh (Tempeh), Quong Hop & Co. (The Soy Deli–9 Tofu
Burgers, 3 Savory Baked Tofu, Pacifi c Tempeh, 3 Tempeh
Burgers, 7 fresh water packed and vacuum packed tofu),
MYCAL Group (natural dehulled soybean fl akes).
Articles and sidebars include: “Welcome to the future:
Soyfoods 2000.” “Soyfoods Association names new
executive director” (Virginia Messina, whose photo is
shown). “Soyfoods Association mission statement.” “The
modern evolution of soyfoods,” by Michael Whiteman-
Jones and William Shurtleff (Shurtleff’s photo is shown).
“Unraveling the soyfoods merchandising mystery,” by
Michael Whiteman-Jones. “Research shows soyfoods may
help prevent cancer,” by Mark Messina, PhD (whose photo is
shown). “Key reasons to buy soy: Environmental, nutritional,
economic.”
This attractive insert was coordinated by Franke Lampe
and edited by Lisa Turner, both of NFM.
964. Product Name: [So Good Soya Frutty {Soy Yogurt}
(Peach & Passion Fruit, Strawberry, Black Cherry)].
Manufacturer’s Name: Genice Foods Ltd.
Manufacturer’s Address: Made in Clywd, Wales, UK.
Distributed in Sweden, Norway, and Denmark (see below).
Date of Introduction: 1992.
Wt/Vol., Packaging, Price: 120 gm plastic cup.
How Stored: Shelf stable, 4-month shelf life at room
temperature. Refrigerate after opening.
New Product–Documentation: Talk with Ray Pierce of
Genice Foods Ltd. 1994. Feb. 10. In late 1992 the So Good
line was launched in Sweden, Norway, and Denmark using,
in part, the pre-existing Granose distribution network. One
product, named So Good Soya Frutty, was sold to all 3
Scandinavian countries. The label was in Swedish and the
names of all 3 distributors were on it. The distributors are:
(1) Kung Markatta AB, Hjalmarsberg, S-705 95 Orero,
Sweden (this is Genice’s second largest export market); (2)
Alternative Mat A/S, AVD Import, Kubben, 2150 Arnes,
Norway; (3) Grön Distribution, Hoje Gladsaxe Torv 2, 2860
Soborg, Denmark (Genice has not dealt with Grön since
1992).
965. Vegetalia. 1992. Recetario [Recipe book]. Castellcir
(near Barcelona), Spain. 32 p. 21 cm. [Spa]
• Summary: The Introduction to this handsome color booklet
(which contains many color photos), was written by Salvador
Sala. It states: “Thanks to you, this year in 1992 we will
celebrate the 6th year of Vegetalia’s existence. It has not
been easy to get to where we are now, but it has been very
satisfying, especially for me. When, in April 1986, together
with Carmen and Tomás, we decided to form Vegetalia, our
dream was to facilitate the improvement of the quality of
HISTORY OF SOY YOGURT & CULTURED SOYMILK 359
© Copyright Soyinfo Center 2012
life, in the ecological way.”
For each of the following foods there is an introduction,
a nutritional analysis, then several recipes: Seitan, tempe (a
color photo shows tempeh sold in perforated plastic bags,
and immersed in a broth in jars), tofu (a color photo shows
tofu sold in self-sealing bags and immersed in a liquid in
jars), pickles, amasake [amazake], gomasio [gomashio],
and Algas Klamath (a type of sea vegetable), and Vegetalin
(made with whole wheat, olive oil, sea salt, natural
leavening, and sesame). Page 32 notes that the company
makes seitán, tempe, tempe estofado, tofu, tofu tres delicias,
paté -de tofu y miso, etc. It also sells an large line of natural
foods made by other companies, including: Soycisse (a type
of soy frankfurter). Tofume (smoked tofu). Biosoy (soymilk).
Postre de Soja (Soymilk desserts, in hazel-nut/fi lbert, vanilla,
chocolate, apricot, strawberry, and pear fl avors). Soy yogurt
(natural and low fat). And Vegetalia is working to help the
Third World via CEPAN in Brazil.
Note: This is the earliest Spanish-language document
seen that mentions amazake, which it calls “amasake.”
Address: Castellcir (near Barcellona), Spain. Phone: +34
3-866 61 61.
966. Gordon, Jonathan Fraser. 1992. Improved lactic
fermentation of soymilk for the preparation of soya bean
curd. PhD thesis, University of Strathclyde, Dep. of
Chemical and Process Engineering. 205 p. [92 ref]
• Summary: The purpose of this work was to establish
whether soymilk could be successfully fermented by lactic
acid bacteria to prepare tofu. This could lead to improved
storage characteristics similar to hard, dairy cheeses.
Traditional tofu is very susceptible to bacterial spoilage.
“This makes it unsuitable for use in many underdeveloped
countries where it could provide a valuable protein source if
it were more stable.”
Soymilk has been shown to be a poor fermentation
medium for lactic acid bacteria. Heat treatment between 80-
100ºC has been shown to limit its potential for supporting the
growth of lactic acid bacteria–due to the formation of toxic,
volatile sulphides.
A solution to this problem was found by germinating
the soybeans prior to soymilk preparation. Germination
for 72 hours in a specially designed box reduced the
total sugar content of the soymilk to less than 60% of
that found in ungerminated soymilk (i.e., that made from
ungerminated soybeans). Despite this, acid production and
growth of Lactobacillus fermenti was greatly enhanced in
the germinated soymilk. “The main reason for the enhanced
growth and lactic acid production appeared to be because
germination increased the concentration of amino nitrogen in
the germinated soymilk.” Nitrogen limitation appears to be
the main factor causing inhibition of growth of L. fermenti
in ungerminated soymilk, but the toxic sulphides then act to
cause further inhibition. Germination was shown to increase