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

434. Arimoto, K.; Tamura, -; Kawada, M.; et al. 1962. Daizu
seihin no eiyô-ka ni kansuru kenkyû. IV. Funmatsu nattô o
mochiita shokuhin no “acceptability test” ni tsuite [Research
on the nutritional value of soyfoods. IV. Acceptability
tests on 2 or 3 foods contained powdered natto]. Kokuritsu
Eiyo Kenkyusho, Kenkyu Hokoku (Research Report of the
National Institute of Nutrition). p. 48-49. [Jap]
• Summary: Used in a biscuit and a cracker.
435. Arimoto, K.; Tamura, E.; Nishihara, A.; Tamura, A.;
Kobatake, Y. 1962. [Nutritional value of soybean products.
I. Nutritional value of natto-like products prepared by
various processing conditions]. Kokuritsu Eiyo Kenkyusho,
Kenkyu Hokoku (Research Report of the National Institute of
Nutrition). p. 40-45. [Jap]*
436. Arimoto, K.; Tamura, E.; Tamura, A.; Kobatake, Y.
1962. [Nutritional value of soybean products. II. Effect of
hulling of soybeans and freeze-drying of fermented product
on nutritional value of ‘natto’-like product]. Kokuritsu
Eiyo Kenkyusho, Kenkyu Hokoku (Research Report of the
National Institute of Nutrition). p. 51-53. [Jap]*
437. Arimoto, K.; Tamura, E.; Kobatake, Y. 1962.
[Nutritional value of soybean products. III. Effect of drying
methods on the nutritional value of ‘natto’-like product].
Kokuritsu Eiyo Kenkyusho, Kenkyu Hokoku (Research
Report of the National Institute of Nutrition). p. 53-54. [Jap]*
438. Iwabuchi, T.; Suzuki, N. 1962. [Studies on the
manufacture of dry provisions by the drying machine at
the original temperature. II. Experiments on dehydration of
natto]. Miyagi-ken Nogyo Tanki Daigaku Gakujutsu Hokoku
(Scientifi c Reports of Miyagi Agricultural College) 10:45-50.
*
439. Kihara, Y. 1962. Sugars and mucilage of natto. In:
J.M. Leitch, ed. 1962. Proceedings of the First International
Congress, Food Science and Technology. Vol. I: Chemical
and Physical Aspects of Food. *
440. Platt, B.S. 1962. Tables of representative values of
foods commonly used in tropical countries. Privy Council,
Medical Research Council, Special Report Series (London,
HMSO) No. 302. v + 46 p. (Revised edition of Special
Report No. 253). *
441. Arimoto, K.; Tamura, E.; Nishihara, A.; Tamura, A.;
Kojima, Y. 1962. Daizu seihin no eiyô-ka ni tsuite. II. Shuju
no jôken ni oite seizô sareta funmatsu nattô (“Nattô”-like
products) no eiyô-ka ni tsuite [Research on the nutritional
value of soyfoods. II. Powdered natto produced under
various conditions]. Kokuritsu Eiyo Kenkyusho, Kenkyu
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 160
Hokoku (Research Report of the National Institute of
Nutrition). p. 40-45. [Jap]
442. Arimoto, K.; Tamura, E.; Baba, H.; Tamura, A.; Obata,
Y. 1962. Daizu seihin no eiyô-ka ni kansuru kenkyû. I.
Shihan nattô no eiyô-ka ni tsuite [Research on the nutritional
value of soyfoods. I. On the nutritional value of commercial
natto]. Kokuritsu Eiyo Kenkyusho, Kenkyu Hokoku (Research
Report of the National Institute of Nutrition). p. 36-40. [Jap]
443. Ishiguro, Kôzô. 1963. Studies on pantothenic acid
intake. I. Pantothenic acid content in Japanese foods. Tohoku
J. of Experimental Medicine 78:375-80. Jan. 25 (Chem. Abst.
59:2095). [8 ref]
• Summary: Tables show: (1) Pantothenic and
4’-phosphopantothenic acid content in foods (Pantothenic
acid {Pa A}) is highest in slimy agaric 0.80 mg/100 gm,
moderate in stone leek {white part}, stone leek {green part},
and Japanese radish {“daikon”}). 4’-phosphopantothenic
acid is very low in the 10 foods listed.
Note: The “slimy agaric” is probably Stropharia
aeruginosa, commonly known as the verdigris agaric, a
medium-sized green, slimy woodland mushroom.
(2) Free pantothenic acid and total panthetine
[pantethine] content in foods. The section of the table titled
“Pulses” includes the following two values:
Soybeans, dried 0.86 / 0.08.
Azuki beans, dried 1.35 / 0.03.
Black soy beans, dried 0.76 / 0.24.
Soy bean curd (“Tohu”) 0.10 / 0.02.
“Abura-age” 0.12 / 0.04
“Miso” 0.37 / 0.17.
Fermented soy beans (“Natto”) 1.60 / 0.60.
Peanut 1.80 / 0.20.
Congealed “Tohu” [perhaps dried frozen tofu] 0.12 /
0.02.
The foods with the highest content of free pantothenic
acid in this table are: (1) Rice bran 6.50. (2) Pine agaric,
fresh 2.00. (3) Peanut 1.80. (4) Natto 1.60.
The foods with the highest content of total panthetine
in this table are: (1) Rice bran 2.20. (2) Fresh kantake
mushroom 1.20. (3) Natto 0.60.
Note: Pulses generally contain a substantial amount of
free Pa A, but are rather poor in total panthetine; however
natto is rich in the latter. Address: Dep. of Hygiene, Tohoku
Univ. School of Medicine, Sendai [Japan].
444. Brandemuhl, William. 1963. Soybean history: Aspects
of Buddhist infl uence. Anthropology Dept., University of
Wisconsin, Madison. 15 p. Jan. Unpublished manuscript.
28 cm. Summarized as “Early Soybeans Were Spread by
Buddhists” in Soybean Digest, July 1963, p. 21. [52 ref]
• Summary: This research paper (which is not a thesis) was
prepared for Anthropology 150a, taught by Dr. R.J. Miller.