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

products available to consumers “has grown phenomenally.”
They include soy yogurt, soy ice cream, soy milk, tofu
turkey and pastrami, tofu salad dressing and mayonnaise, soy
fl our, vegetarian philly steak and Sloppy Joes, tofu dogs tofu
burgers, and soy cheese.
The author, a vegetarian for 15 years, admits a genuine
dislike of tofu. However she discovered that freezing it for
at least a week, to transform its soggy texture, squeezing the
water out of the tofu by hand, and then marinating it, made
all the difference. Now she makes Tofu Taco Meat using
frozen tofu instead of meat, and her family likes it in tacos,
burritos, chili, spaghetti, and taco salad. Friends and family
no longer stop at McDonalds on the way to her house.
Contains recipes for Barbecued tofu, Barbecue sauce,
Spicy peanut tofu, and Tofu taco meat.
1128. Liu, KeShun. 1997. The second generation of
soyfoods. In: KeShun Liu. 1997. Soybeans: Chemistry,
Technology, and Utilization. Florence, Kentucky: Chapman
& Hall. xxvi + 532 p. See p. 412-41. Chap. 9. Index. [63 ref]
• Summary: Contents: Introduction. Dairy analogs: Frozen
soy desserts (soy ice cream, frozen soy yogurt), lactic acid
fermented soy products (lactic fermentation of soymilk, soy
yogurt, soy cheese), engineered soy cheese. Meat analogs:
The markets, varieties, nutritional consideration, taste, choice
of soy protein ingredients, prospects. Protein texturization:
Fiber spinning, thermoplastic extrusion, direct steam
texturization, shaping and heating, enzymatic texturization,
salt coagulation (tofu making). Tofu-based foods and
ingredients. References. Address: PhD, Soyfood Lab., Hartz
Seed, a Unit of Monsanto, P.O. Box 946, Stuttgart, Arkansas
72160-0946. Phone: 870-673-8565.
1129. Gordon, Jonathan. 1997. Volunteer work with soy
yogurt and other soyfoods at Sesco in Egypt (Interview).
SoyaScan Notes. July 9. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Jonathan just got back from working for 2
weeks as a volunteer with Sesco, also called the Swiss
Egyptian Soy Co. They have a nice little plant and make a
good quality soy yogurt product, sold in 3 fl avors–Mango,
peach, and strawberry. For details, see the 1997 interview.
The soy yogurts were very good, except for a slight beany
taste, however they had a shelf life of only 10 days and
very limited distribution. They make only soy yogurt–no
soymilk. They are also making several products based on
dairy milks (yogurts, puddings, cheeses) to increase their
manufacturing base. The 4 oz cups have a raised bottom to
give the appearance of more product. During the 2 weeks
Jonathan was there, he worked with them to improve the
quality of their base soymilk to virtually remove the beany
fl avor; this led to a marked improvement in the yogurt
quality. He introduced a new yogurt process to give them an
extended shelf life; if they follow his recommendations, that
HISTORY OF SOY YOGURT & CULTURED SOYMILK 432
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could increase to 50 days. They also invented new processes
for the production of soy-based ice creams, puddings, and a
spreadable soy cream cheese. Jonathan found that equipment
and the process used to make the soymilk for the yogurt to
be very unsatisfactory. It is designed to grind dry soybeans.
There is a water feed at a temperature from ambient
temperature to not above 70ºC–so you get a beany fl avor.
More than that, the ground soybeans go immediately to two
extractors, a coarse and a fi ne spin extractor. There is about
1 second between grinding the hydrated beans and extracting
the okara. Therefore the yield of soymilk solids and
protein is very low. The soymilk is then run through a heat
exchanger to pasteurize–with a 2½ to 3 minute residence.
He made various suggestions to Sesco as to how they could
re-plumb this machine to make it much more effi cient,
including running the product thru the heat exchanger
before the extractors–to give more time to extract soy solids.
Address: Director of Operations, White Wave Inc., Boulder,
Colorado. Phone: 303-443-3917.
1130. Nordquist, Ted. 1997. Re: Establishing TAN
Industries, Inc. in California and update on work with
soyfoods. Letter to William Shurtleff at Soyfoods Center,
Aug. 4. 2 p. Preceded by an interview on July 14.
• Summary: “I incorporated TAN Industries, Inc. in
California [in about mid-1991, shortly after Ted’s mother
died in Feb. 1991. Ted had also incorporated a TAN AB
is Sweden]. I commuted from Örsundsbro, Sweden, to
California (lots of frequent fl yer miles) from 1992 until
August of 1994, when my family joined me in Sonoma,
California. In January of 1995, TAN Industries started
packaging and selling soy beverage in extended shelf-life
refrigerated packaging. We believe we are now the largest
packager and seller of a formulated refrigerated extended
shelf-life (12 weeks) soy beverage in the United States.
“TAN Industries, Inc. specializes in vegetable-based
dairy-like products such as beverages, yogurts, ice creams
and, as you may know, puddings as required. TAN has its
own process, comprised of specially designed equipment to
process whole soybeans into high quality, good tasting and
nutritious vegetable-based dairy-like products at competitive
prices. Usually economy of scale dictates a minimum
production order of approximately 12,000 gallons on each
processing occasion. TAN seeks to enter into contractual
agreements to provide product to companies where
distribution and marketing are already in place.
“TAN will develop specifi c products for customers
or TAN will develop a product and present the product
wholesale, FOB factory, to a prospective company capable of
taking the product to market.
“In 1996, TAN has entered a contractual agreement with
a producer of rice-based beverage. This enables TAN to offer
both Rice beverages and related products, as well as Soy.”
“After many years, I have learned some ways to keep