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

Eisei (Japanese J. of the Nation’s Health) 28(3):568-73.
Sept. [15 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan
(Osaka Shiritsu Eisei Kenkyusho).
377. Hayashi, Uichi. 1959. Nattô no eiyô-ka ni kansuru
jikken-teki kenkyû. II. [Experimental studies of the nutritive
value of “natto” (a fermented soybean). II. On the changes of
vitamin B-2 and B-2 amounts for natto in its manufacturing
process]. Kokumin Eisei (Japanese J. of the Nation’s Health)
28(3):574-79. Sept. [11 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan
(Osaka Shiritsu Eisei Kenkyusho).
378. Hayashi, Uichi. 1959. Nattô no eiyô-ka ni kansuru
jikken-teki kenkyû. III. [Experimental studies of the
nutritive value of “natto” (a fermented soybean). III. On the
digestibility and the biological value of protein in natto and
other soybean foods]. Kokumin Eisei (Japanese J. of the
Nation’s Health) 28(3):580-87. Sept. [9 ref. Jap; eng]
• Summary: The protein quality of natto (70) was the
highest, followed by boiled soybeans, then roasted soy fl our
(kinako). Address: Osaka Municipal Hygienic Laboratory,
Japan (Osaka Shiritsu Eisei Kenkyusho).
379. Hayashi, Uichi. 1959. Nattô no eiyô-ka ni kansuru
jikken-teki kenkyû. IV. [Experimental studies of the nutritive
value of “natto” (a fermented soybean). IV. On the feeding
experiment by natto and other soybean products]. Kokumin
Eisei (Japanese J. of the Nation’s Health) 28(3):588-96.
Sept. [4 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan
(Osaka Shiritsu Eisei Kenkyusho).
380. Hayashi, Uichi. 1959. Nattô-kin no shôkakan-nai ni
okeru taido ni tsuite [On the attitude of natto bacilli in the
digestive canal]. Kokumin Eisei (Japanese J. of the Nation’s
Health) 28(3):597-500. Sept. [5 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan
(Osaka Shiritsu Eisei Kenkyusho).
381. FAO Nutrition Meetings Report Series.1959. Report
of the FAO/UNICEF Regional School Feeding Seminar for
Asia and the Far East. No. 22. 53 p. Held 10-19 Nov. 1958 at
Tokyo, Japan. [5 soy ref]
• Summary: UNICEF stands for the United Nations
International Children’s Emergency Fund. Appendix 3 (p.
48-51) titled “Data on some nutritious food products that
have been developed in Asia and the Far East,” discusses
Saridele, groundnut extract curd [tofu made from peanut
milk], Indian Multipurpose Food (MPF, developed by
CFTRI), miso, natto, and tempeh.
“’Saridele’ is the name that has been given to a spraydried
soybean extract combined with an extract of sesame,
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HISTORY OF NATTO AND ITS RELATIVES 152
or peanut, with or without the addition of malt. Vitamins and
calcium are added to saridele in order to make its nutritive
value similar to that of cow’s milk or to enhance its nutritive
value. Flavorings such as vanilla or chocolate are also used,
which make the product highly acceptable.
“A plant having a capacity of about 800 kg./day has
been erected in Indonesia with the fi nancial assistance of
UNICEF and the technical assistance of FAO. Saridele is
manufactured from a mixture of soybeans and decorticated
sesame in the proportion of 4:1. Malt extract from maize
may be used to replace 50% of the cane sugar used.
Soybean and sesame are soaked for about six hours and then
disintegrated fi nely, together with 7 volumes of hot water.
The slurry is stirred vigorously and then fi ltered. The fi ltered
liquid is heated under pressure for 10 minutes at 120ºC., then
fl ashcooled and formulated with Vitamin A, in oil solution,
and malt, if desired. The formulated liquid is homogenized,
concentrated in a vacuum evaporator to about 22% solids,
then spray-dried. The powder fi nally is sifted and blended
with fi nely ground cane sugar, and calcium carbonate,
ribofl avin, ascorbic acid and Vitamin B 12 added; the mixture
may be fl avored with vanilla or chocolate.” A table compares
the nutritional composition of whole dried cow’s milk and
Saridele (based on a leafl et from Saridele Ltd., Indonesia).
Address: FAO, Rome.
382. Soybean Digest.1959. Soybean recipe book issued by
Institute. Dec. p. 25.
• Summary: The Japanese-American Soybean Institute
(JASI) recently issued a “Book of Recipes Using Soybeans.”
Edited by the Japan Nutrition Association (JNA), this
booklet includes 108 recipes which have been introduced
by the JNA at 2,200 “short courses in dietary improvement”
held last year at the 800 Japanese health centers. Attendance
at these courses (which were partly sponsored by JASI) was
220,000 people! The booklet, which is available at the health
centers, contains articles on frozen and bagged tofu, shoyu,
miso, natto, and “golden ajinomoto” (a seasoning made by
the Ajinomoto Company).
383. Taira, Harue; Ebisawa, H.; Sugimura, K.; Sakurai, Y.
1959. Daizu kakôhin no amino-san ni kansuru kenkyû. I.
[Studies on amino acid contents of processed soybean. I.
Total amino acids of soybean products (Abstract)]. Shokuryo
Sogo Kenkyujo Kenkyu Hokoku (Report of the National Food
Research Institute) No. 14. p. 95. Dec. [1 ref. Jap]
• Summary: Amino acid content of the following are given:
Two soybean varieties, tofu, deep-fried tofu pouches (aburaage),
okara, dried frozen tofu, yuba, kinako, natto, and
soymilk. Reprinted from Eiyo to Shokuryo 11(6):351 (1959).
Address: 1-2. Food Research Inst., Shiohama 1-4-12, Kotoku,
Tokyo, Japan.
384. Cheong, T.S.; Ke, S.Y.; Yoon, D.S. 1959. Studies on