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

nuts and meat snacks. 5. Soyfoods–tofu, soymilk, tempeh,
soy sauce, and miso. 6. Fresh vegetables–green vegetable
soybeans.
However there will be tradeoffs. For example, increased
use of soya to make meatlike products will ultimately lead
to less need for soybean meal to feed livestock animals. But
overall, the researchers believe that net crop income, at least
for the North Central Region of the United States, will rise
from nearly 8% to over 30%.
1021. Tofutti Brands. 1994. Tofutti. Dairy-free: Living
healthy. 100% dairy free. 100% great taste (Ad). Natural
Foods Merchandiser. July. p. 48.
• Summary: Photos in this quarter-page black-and-white ad
show the following packaged products: Tofutti Cuties, Better
Than Yogurt (soy-based frozen yogurt), Tofutti Frutti, Butter
Pecan Tofutti (non-dairy ice cream). Tofutti egg watchers.
Tofutti Sour Supreme: Better than Sour Cream (12 oz tub).
Better than Cream Cheese.
Contains absolutely no lactose, butterfat, milk, whey,
or casein. Cholesterol free. Soy based. Kosher and Pareve.
Address: 50 Jackson Drive, Cranford, New Jersey 07016.
Phone: (908) 272-2400.
1022. Product Name: Provamel Yofu Dessert with Chicory
Syrup (Non-Dairy Yogurt with Added Calcium).
Manufacturer’s Name: Vandemoortele (UK) Ltd.
(Marketer-Distributor). Made in Belgium by Alpro.
Manufacturer’s Address: Ashley House, 86-94 High
Street, Hounslow, Middlesex TW3 1NH, England. Phone:
(81) 577 2727.
Date of Introduction: 1994. July.
Ingredients: Incl. de-hulled soybeans.
Wt/Vol., Packaging, Price: 500 ml Tetra Brik Aseptic
carton.
How Stored: Shelf stable; refrigerate after opening.
New Product–Documentation: Spot in Soyafoods (ASA,
Europe). 1994. Summer, p. 5. “New from Provamel.” This is
a nutritious alternative to dairy yogurt.
1023. Wang, Huei-ju; Murphy, Patricia A. 1994. Isofl avone
content in commercial soybean foods. J. of Agricultural and
Food Chemistry 42(8):1666-73. Aug. [28 ref]
• Summary: Isofl avones are one class of phytochemicals
and are found in soybeans in large amounts. Twelve
isomers of isofl avones were quantifi ed: three aglycons and
nine glucosides. Soybeans contain two major isofl avone
aglycons, genistein and daidzein, and a minor one, glycitein.
In the seed, the isofl avones are present primarily as Betaglucosides.
The nine glucosides are: daidzin, genistin,
glycitin; 6”-O-acetyldaidzin, -genistin, or -glycitin; and
6”-O-malonyldaidzin, -genistin, or -glycitin.
This paper gives data on the concentration and
distribution of isofl avones in 29 commercial soybean foods,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 384
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grouped into three types: Soy ingredients, traditional East
Asian soy foods, and second-generation soyfoods. Four
values are given for each product in micrograms per gram,
on an “as is” basis: daidzein, genistein, glycitein, and total
isofl avones.
(1) Soy ingredients: Vinton 81 90: 600, 954, 82, 1636.
Vinton 8191: 240, 648, 107, 995. Green vegetable soybeans:
546, 729, 79, 1354. Soy fl our: 226, 810, 88, 1124. TVP #1:
473, 707, 202, 1382. TVP #1: 484, 702, 156, 1342. Soy
isolate #1: 77, 273, 115, 466. Soy isolate #2: 115, 392, 102,
610. Soy isolate #3: 122, 393, 99, 615. Soy concentrate:
trace, 13, 42, 56.
(2) Traditional soy foods: Roasted soybeans: 563,
869, 193, 1625. Instant soy beverage #1: 311, 617, 109,
1037. Instant soy beverage #4: 407, 665, 111, 1183. Tofu
(73% moisture): 146, 162, 29, 337. Tempeh: 273, 320, 32,
625. Bean paste (ko chu jang in Korea): 272, 245, 77, 593.
Fermented tofu: 143, 224, 23, 390. Honzukuri miso (rice and
soybeans): 79, 177, 38, 294.
(3) Second generation soyfoods: Soy hot dog: 34, 82,
34, 150. Soy bacon: 28, 69, 24, 122. Tempeh burger: 64, 196,
30, 289. Tofu yogurt: 57, 94, 12, 164. Soy Parmesan: 15, 8,
41, 65. Soy Cheddar cheese #1: 2, 5, 27, 34. Soy Cheddar
cheese #1: 34, 40, 35, 109. Soy mozzarella cheese: 11, 36,
30, 76. Flat soy noodle: 9, 37, 39, 85.
Some manufacturers use ethyl alcohol extraction to
prepare soy protein concentrates; this process removes a
substantial portion of the isofl avones. The products examined
for this paper which had the lowest content of isofl avones
(all less than 100 micrograms per gram) were: soy cheddar
cheese A 34, soy protein concentrate 56, soy Parmesan 65,
soy mozzarella cheese 76, fl at noodle 85.
“Proposed anticarcinogenic doses of soybean
isofl avones range from 1.5 to 2.0 mg per kg of body weight
per day (Hendrick et al, 1994). There are a number of soy
food choices that will fi t this dose requirement without the
need to consume unusual amounts of these soy foods.”
Isofl avone standards and extraction of isofl avones:
Authentic standards of daidzein and genistein were obtained
from commercial sources (ICN Pharmaceuticals, Plainview,
New York, and Calbiochem Corp., San Diego, California).
Daidzein and genistein were from previous work in the
laboratory (Murphy 1981). The starting material for
extracting isofl avones was defatted soybean fl our. It was,
in turn, extracted with acetonitrile (ACN) and 0.1 N HCl
[hydrochloric acid] (1:5:1 w/v/v) according to the procedure
of Murphy 1981. Address: Food Science and Human
Nutrition, 2312 Food Sciences Building, Iowa State Univ.,
Ames, Iowa 50011.
1024. Laokole, Dedjoguere. 1994. Tchad: Combattre la
malnutrition par le soja [Chad: Combatting malnutrition with
soya]. Communautes Africaines No. 49. p. 12-13. July/Sept.
[Fre]