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

[United Nations Relief and Rehabilitation Administration]
program. Total soybean fl our deliveries for 1946 were
approximately 380 million pounds. In the domestic market
the bakery industry was the largest consumer. About 40%
of the domestic sales of soybean fl our were for bakery use.
Since the Bureau of Animal Industry has legalized the use
of soybean fl our as a binder in meat products, about 20%
of domestic sales are to the sausage industry. The balance
is used in prepared dough mixes, macaroni, candy, and in
institutional feeding.
“In 1947, domestic sales of soybean fl our were over 60
million pounds. This amount, plus government purchases and
exports, amounted to about 415 million pounds. Two-thirds
or more of the present domestic consumption of soybean
fl our is by the bakery, meat processing, and pet foods
industries.”
Table 155 (p. 953) shows Bushels of soybeans used
for U.S. soy fl our production (1942-1947). In 1942-43,
the amount of full-fat soy fl our produced in the USA was
roughly 40% of the amount of defatted. In 1944-45 it was
about 49%, but thereafter the percentage dropped rapidly to
only 5% in 1946-47.
Note: These statistics relate to Soya Corporation of
America, Dr. Armand Burke, and Dr. A.A. Horvath.
Concerning soybean fl akes and derived peptones as
brewing adjuncts (p. 974-77): “Soybean fl akes and grits have
been employed by the brewing industry to improve the body
and fl avor of beer, to increase foam stability, and to stimulate
yeast growth.
“Improvement in foam stability and fl avor can also be
attained by adding directly to the fi nished beer a hydrolyzed
soybean protein which has been broken down to the peptone
and proteose stage...
“The early history of the use of soybean products as
whipping agents is of interest since this work stimulated
the development of processes which eventually led to the
production of the present soy albumens. In 1939, Watts and
Ulrich pointed out that an active whipping substance could
be prepared from solvent-extracted soybean fl our in which
the protein had not been heat denatured, by leaching it at
the isoelectric point of the protein. This extract was found
to whip more readily and to a much greater volume than
suspensions of the original fl our... The active principle in
the whipping substance prepared by Watts and Ulrich was
probably the nonprotein nitrogenous material present in the
soybean fl our which is soluble at the isoelectric point of the
protein.”
Tables show: (155) Soybeans used in the production
of low-fat and full-fat fl our and grits (1942-1947, 1,000
bushels). (156) Peroxide value of fat extracted from pastries
stored at -17.8ºC. (0ºF.), containing different percentages
of soybean fl our for periods of 0-6 months. (157) Analysis
of uncooked liverwurst emulsion and of processed (watercooked)
sausage containing added soybean fl our and water.
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HISTORY OF NATTO AND ITS RELATIVES 140
(158) Losses in cooking liverwurst containing added soybean
fl our and water. (159). Analysis of frankfurter emulsion and
of smoked sausage made with 3.5% of various binders. (160)
Losses in smoking frankfurters made with 3.5% of various
binders and after consumer cooking. (161) Effect of the
addition of soybean peptone on volume and life of foam on
beer. (162) Composition and pH of soybean albumens. (163)
Composition of ice creams containing soybean fl our. (164)
Comparison of soybean milk with cow milk. One sample
of cow’s milk is compared with 4 samples of soybean milk
(probably Oriental) and 3 samples of modern U.S. soybean
milk reconstituted (Soyalac for infants, all purpose Soyalac,
Soyagen canned from Loma Linda Food Co., California).
Figures show: (199-201, p. 981) Comparison of
whipping ability of egg albumen and soybean albumen in
different proportions and combinations. (202) Flow sheet
for the acid hydrolysis process used in making HVP soy
sauce. Address: Protein By-Products Research, Research and
Technical Div., Wilson & Co., Inc., Chicago, Illinois.
301. Law, James Thomas. 1951. Law’s grocer’s manual. 4th
ed. Edited and revised by W.G. Copsey. London: William
Clowes and Sons, Ltd. xv + 814 p. See p. 467, 510. Illust. 22
cm. With a foreword by W.R. Austen Hudson, M.P., F.G.I.
• Summary: Page 467, under the heading “Soy bean,”
discusses soy sauce, tofu, natto, miso, and soy milk. Page
510 gives more details on tofu and describes (quaintly and
inaccurately) how to make this “fresh bean cheese.” “The
beans are soaked in water for 3 or 4 hours, cooked, and
reduced to a paste. The milky fl uid is strained through a
coarse cloth to remove stalk and fi bre [okara], and when
cooled is precipitated by the addition of crude salt. The
precipitate, which is rich in protein and fat, is then kneaded
and pressed into cakes called fresh Tofu. They are then
dipped into a solution of curcuma.” Address: W.G. Copsey
is Secretary of the Inst. of Certifi ed Grocers; Hudson is
President of the National Assoc. of Multiple Grocers.
302. Product Name: Natto.
Manufacturer’s Name: Inose Natto Seizo-sho (Inose Natto
Co.).
Manufacturer’s Address: 1615 W. 135th St., Compton,
California. Phone: ME. 4-4718.
Date of Introduction: 1952. February.
New Product–Documentation: Nichi-Bei Jiji Jushoroku
[Japanese American Times Directory]. 1952, p. 380. Under
“Compton, Calif.” In Japanese: Inose Natto Seizô-sho. In
English: Inose Natto Co., 1615 W. 135th St., Compton,
California. Phone: ME. 4-4718.
303. Amaha, Mikio. 1952. Saikin hôshi no tainetsu-sei
ni kansuru kenkyû. III. Kanetsu-go no baiyô kiso-sei no
eikyô. (1) Tokuni tôrui no kôka ni tsuite [Studies on the
heat resistance of bacterial spores. III. Effects of sugars in