History of Natto and Its Relatives (1405-2012 - SoyInfo Center

256. Roux, Charles. 1941. Le soya [The soybean]. Revue
Internationale des Produits Coloniaux et du Material
Colonial 16(181):8-25. March. [Fre]
• Summary: Contents: Introduction. Chemical composition.
Cultivation. Food and industrial uses of soybeans: Incl.
soymilk, tofu, soya casein, soy fl our, soy bread, soy oil,
soybean cake, green vegetable soybeans, fermented soy
condiments (natto, miso, shoyu), roasted soy coffee,
industrial uses, petroleum substitute.
Appendix A: Composition of various parts of the
soybean plant: (1) Green–stems, leaves, pods. (2). Dry–
stems, leaves, pods. (Averages based on analyses by M.
Lechartier). (3) Composition of soybean seeds: Whole seeds,
cotyledons, embryos, seed coats (based on analyses by the
Municipal Laboratory of Paris and the Laboratory of the
Biological Society of the Far East {la Société Biologique
d’Extrême-Orient}).
Appendix B. Composition of the seeds of various
soybean varieties by various analysts: Steuf, Pellet, By Steuf:
From Hungary, Yellow from Mongolia, From China, Chinese
reddish brown. By Pellet: From China, from Hungary,
from Etampes. By Giljaransky [Giliaranskii, Giljarinsky,
Giljaranskii, Giljaranski, Gilyaranskii, Gilyaranskii]: Yellow
from Russia, Yellow from China, Yellow from Japan, Black
from China, Black from Japan, Green from Japan. By
Lechartier: From Etampes, Etampes dry, Black, Black dry.
By Jardin Colonial: Soja from Laos, Soja from Tonkin, Soja
from China. By Schroeder: Reddish brown dry, Yellowish
brown dry, Tumida pallida yellow. By König: Tumida
castanea brown, Tumida astrospermal [sic, atrosperma]
black.
Appendix C. (1) Composition of soybeans (maximum
and minimum) compared with four other legumes.
(2) Composition of soybeans and beef compared. (3)
Composition of soy fl our and wheat fl our compared.
Address: Director General of the Association Technique
Africaine.
257. Weiland, P. 1941. Untersuchung ueber die bakterizide
Wirkung von Mesentericusfi ltraten gegenueber
Diptheriebazillen [Investigation on the bacteriocidal effect
of Mesentericus fi ltrate against diphtheria bacteria (bacilli)].
Zentralblatt fuer Bakteriologie. 1 Abt. Originale 147(5):321-
34. Aug. 1. [15 ref. Ger]
Address: Aus dem Hygienischen Institut der Universitaet
Bonn.
258. Guillaume, A. 1942. L’utilisation du Soja dans
l’alimentation et dans l’industrie [The utilization of soybeans
in food and industry]. Revue de Botanique Appliquee &
d’Agriculture Tropicale 22(247-248):191-97. March/April.
[7 ref. Fre]
• Summary: Contents: Introduction. Food uses: Whole
soybeans, soy sprouts, soy coffee, soy milk, tofu, shoyu,
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HISTORY OF NATTO AND ITS RELATIVES 131
miso, natto, soy fl our. Industrial uses: Soy oil, Henry Ford
and hexane solvent extraction, lecithin, soybean cake, animal
feeds, plastics, green forage. Address: Professor, Univ. of
Strasbourg.
259. Giraud-Gilliet, J. 1942. Le soja, aliment d’avenir:
manière de le cultiver; 2 à 300 façons de le consommer
[Soya, food of the future: How to cultivate it; 200-300 ways
to consume it]. Saigon: Imprimerie de C. Ardin. 285 p.
Index. [Fre]
• Summary: Contents: Dedication. Introduction. Part I:
Summary study of soya (the soybean): Its cultivation. 1.
The nature of soya: Its area of expansion. 2. Cultivation of
soya: Soil, manure & fertilizer, seeds. 3. Interest in soya:
Its richness in nutritive elements and comparison with other
foods. Various possibilities for utilization: therapeutic uses
for hygiene and diseases (vegetarian diet, diabetes, beriberi,
diseases of the nervous system, anemia, slimming, milk diet),
agricultural uses for fi xation of nitrogen in the soil and as
a fertilizer, use in the feeding of animals (green forage, dry
forage, soybean cake, fl our, seeds, germinated seeds, straw
and pods, soymilk, milk), industrial utilization (soybean
oil and its derivatives, glycerine, soy casein), use as human
food (whole dry soybeans, soy sprouts, soybeans mashed or
ground after they are cooked, soybeans cracked or crushed
before they are cooked, fermented soybeans, soymilk,
soymilk derivatives / foods made from soymilk {tofu / dâuphu,
yuba / tao hu ky, dry yuba rolls / phu chuc, beverages},
edible oil), utilization for social work (drops of milk, bowls
of soya, inexpensive restaurants, battle against malnutrition
and degeneration, for school gardens, pagodas, waste lands).
Part II: The main soyfood products and how to prepare
them at home. 1. Soymilk, soymilk curds (tau hu hoa), small
white cheeses (petits fromages blancs {dâu-hu miêng}),
folded sheets of yellow yuba (feuille jaune plissée de crème
de soja {dâu-hu ky vang}), white sheets of yuba (feuille
blanche unie {dâu-hu ky trang}), dried or smoked yuba
(plaquettes séchées ou fumées {dâu-hu ky ngot}), fermented
tofu–like cream cheese (fromages fermentées: cancoillotte
comtoise au soja). 2. Soy fl our: Roasted soy fl our, soy bread,
sojenta (soy polenta), pasta (soy vermicelli and vermicelli of
mung beans {dâu xanh} or song than). 3. Soy condiments.
Solid condiments: natto and douchi (taotché), condiments
that are pastes: miso and doujiang (tao tjiung) and koji [sic,
not a paste but used to make miso, doujiang, shoyu, and
jiang-you], liquid condiments: shoyu, jiang-you (tsiang
yeou), (tao yu), ketjap (Indonesian soy sauce), Vietnamese
soy sauce (tuong).
Part III: Recipes. 1. Introduction: Essential
recommendations, the cookery of the poor, comparative
cuisine, general recipes. 2. Soups and paps. 3. Hors
d’oeuvres and salads. 4. Vegetables. 5. Meat, fi sh and egg
dishes. 6. Breakfasts, sweets, and desserts.
Conclusion. Appendix. Errata. Address: Administrateur