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

casein. To the casein thus obtained chemical products such
as borax, oxid of zinc [zinc oxide], magnesia, gelatin, etc.,
may be added in different proportions in order to obtain solid
casein. It is also possible to produce sauce with soja milk
the fermentation of which is effected by means of special
ferments such as sojaobacille and the acetomyces. This
sauce is more or less salted with chlorid of sodium [sodium
chloride] and an addition may be made of spices; pepper,
clove, nutmeg, piment*, etc. The sauce having been made
may be concentrated or dried by heating. Soja preserves may
also be obtained with soja milk slightly thickened with sugar.
In this case, the soja grains are cooked before being ground
and may be mixed with or added to dry fruits, chestnuts,
almonds, hazelnuts, cocoa, etc.”
Note 1. This is the world’s 2nd earliest patent seen (June
2011) concerning a fermented cheese made from soja, and
also the earliest U.S. soymilk patent.
Note 2. Webster’s Third New International Dictionary
(1963) defi nes piment as “wine fl avored with spice and
honey.” It defi nes pimento as a synonym for allspice.
Address: Vallées, France.
34. Melhuish, William James. 1914. Improvements in the
manufacture of vegetable milk and its derivatives. British
Patent 24,572. Dec. 29. Application fi led 29 Oct. 1913.
Complete specifi cation left 23 Dec. 1913.
• Summary: In manufacturing artifi cial milk from soy
beans by a process similar to that of 27,860, 1912, the oil
is fi rst extracted from the beans or meal, or is centrifugally
separated from the albuminous extract, which is obtained
by treating the meal at about 90º with water containing
potassium phosphate, etc., and then fi ltering. Sesame or
other oil mixed with butyric and other cream acids is then
thoroughly emulsifi ed in the liquid, which may be done by b.
in vacuo or by a mixing or homogenizing machine. Dextrin
and various sugars such as malt extract, dry maltose, cane
sugar, milk sugar, dextrose, honey, etc., sodium bicarbonate,
etc., sodium chloride, citric acid, and lactic bacteria are
added. When the required acidity is reached, part is set aside,
and the rest may be pasteurized. The part set aside is mixed
with pasteurized soy milk and added to the next batch. The
sesame oil, etc., may be omitted, or may be gradually added
to obtain a thick cream, which may be made into margarine.
Sugar may be replaced by saccharine, and medicinal iron
may be added. Humanized, sterilized, fermented, condensed,
or dried milk may be prepared. For making cheese, the
casein may be coagulated by lemon juice, etc., rennet, or the
ferments present. The soy cake in the fi lter press may be used
as cattle food. Address: Highwood House, Upper Parkstone,
County of Dorset [England].
35. Goessel, Fritz. 1915. Improvements in the manufacture
of artifi cial milk [from soya beans]. British Patent 8,027.
Application fi led 30 March 1914. 7 p. Complete specifi cation
HISTORY OF SOY YOGURT & CULTURED SOYMILK 39
© Copyright Soyinfo Center 2012
left 9 April 1914. Accepted 24 June 1915. 1 drawing. [1 ref]
• Summary: Pages 1-3 are titled “Provisional specifi cation;
pages 3-7 are “Complete specifi cation.”
“This invention relates to the manufacture of artifi cial
or so called synthetic milk from vegetable seeds or beans
such as described in my prior [British] Patent No. 27,860 of
1912 [Application fi led 3 Dec. 1912]. The present invention
is directed to the manufacture of such milk on a commercial
scale and in a cheap and effective manner” (p. 1). A full-page
illustration (line drawing) shows many pieces of equipment
connected to allow a continuous fl ow of product.
Soy beans are washed, decorticated, ground to a
fl our which will pass a 100-mesh sieve, and rubbed to a
thin paste with soft water at 90º-95ºC. The ratio of fl our
to water is 1:10, and 5 gm of sodium phosphate is added
to each 100 liters of water. The mixture is centrifuged to
remove insoluble matter, and the liquid is cooled and again
centrifuged to remove fat. The extract is now analyzed, and
according to the analysis suffi cient fat or oil, sugar, and salts
are added to make the composition similar to that of milk.
These substances are added in an emulsifi er and the mixture
is emulsifi ed in a partial vacuum at 35º-40ºC. The liquid
leaving the emulsifi er is cooled and made up to the proper
volume.
“If desired pure cultures of suitable bacteria such as
the organism known as B. lactis acidi or B. Massol may be
added in the milk in the vessel” (p. 6). Address: Dr., Chemist,
60 Kurfuerstenstrasse, Frankfurt on the Main, Germany.
36. Melhuish, William James. 1915. A substitute for milk
made from soya and arachide and the treatment of the
residue. British Patent 9,626. Application fi led 1 July 1915.
9 p. Complete specifi cation left 7 Oct. 1915. Accepted 3 July
1916.
• Summary: About 200 pints of purifi ed water are heated
to 80ºC and made alkaline with 400 gm of potassium
phosphate; a suitable quantity of malted dextrin syrup is
then added and 40 lb of arachide nuts which have been
shelled, boiled with sodium carbonate, partially dried, and
ground to a coarse powder. The mixture is well stirred and
the temperature maintained for half an hour. The liquid is
then strained and one fourth oz of butyric acid stirred in
gradually. Next about 18 lb of soya beans are stirred into 100
pints of hot water, a little sodium phosphate added to insure
alkalinity, and the temperature maintained for three fourths
of an hour. The mixture is then strained. The 2 extracts are
drawn into a vacuum pan in the form of a spray. There are
also added at the same time a further quantity of dextrin
syrup, 250 grains of calcium phosphate, and 500 grains of
sodium phosphate. The mixture is boiled for 30 minutes. The
milk produced is drawn off, strained, and made up to 300
pints. It is treated with a culture of lactic bacteria to produce
acidity, pasteurized at 60º-70ºC for 20 minutes, and cooled.
About 0.1% citric acid is added to the completed product.