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

464. Adachi, Tahei; Kamiya, H.; Kosuge, Takuo. 1964.
Kosôkin no taishasan-butsu ni tsuite. II. Bacillus nattô
ni yoru tetramethylpyrazine no seisei [Studies on the
metabolic products of Bacillus subtilis. II. The production
of tetramethylpyrazine by natto]. Yakugaku Zasshi (J. of the
Pharmaceutical Society of Japan) 84(5):451-52. May. [2 ref.
Jap; eng]
• Summary: Tetramethylpyrazine was isolated and identifi ed.
“This compound was assumed to be responsible for the
odor of natto.” Address: 1. Shizuoka Factory of Yakult Co.;
2. Shizuoka College of Pharmacy. Both: Shizuoka city,
Shizuoka prefecture, Japan.
465. Kamiya, Hiroko; Adachi, T.; Kosuge, T. 1964. Kosôkin
no taishasan-butsu ni tsuite. I. Tetramethylpyrazine
no buri oyobi kakunin [Studies on the metabolic products
of Bacillus subtilis. I. Isolation and identifi cation
of tetramethylpyrazine]. Yakugaku Zasshi (J. of the
Pharmaceutical Society of Japan) 84(5):448-51. May. [4 ref.
Jap; eng]
Address: 1, 3. Shizuoka College of Pharmacy; 2. Shizuoka
Factory of Yakult Co. Both: Shizuoka city, Shizuoka
prefecture, Japan.
466. Kihara, Yoshijiro; Nanba, Rimiko. 1964. Nattô no
seibun ni tsuite. II. Nattô no origosakkaraido ni tsuite
[Chemical constituents of natto. II. Oligosaccharides in
natto]. Nihon Nogei Kagakkai Shi (J. of the Agricultural
Chemical Society of Japan) 38(5):257-61. May. (Chem.
Abst. 62:14983). [16 ref. Jap]
Address: Lab. of Food Chemistry, Faculty of Home
Economics, Ochanomizu Univ., Tokyo, Japan.
467. Platt, B.S. 1964. Biological ennoblement: Improvement
of the nutritive value of foods and dietary regimens by
biological agencies. Food Technology 18(5):68-73, 75-76.
May. [34 ref]
• Summary: The most common vitamin defi ciency
worldwide is probably ribofl avin (B-2). The amount
of ribofl avin is increased in the preparation of various
fermented foods. Ribofl avin is synthesized by a wide
variety of microorganisms, notably by a yeastlike organism,
Eremothecium ashbyii, which has been grown with a high
yield on wheat bran and on the refuse (tou cha [okara]) from
the manufacture of soy bean curd (toufu).
“Ribofl avin is also increased in the fermentation of a
variety of seeds, notably the seed of the African locust bean
(Parkia fi licoidea).” Boil the seeds for 24 hours to soften the
seed coats, then remove the coats. Boil the kernels again for
about 2 hours, then set them aside, cover with leaves, and
allow to ferment for 2-3 days. Pound the fermented mass into
a paste, form it into small balls, then dry these in the sun.
The resulting product, “which is found widely throughout
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HISTORY OF NATTO AND ITS RELATIVES 166
West Africa, is known as dawadawa or uri, keeps well if
properly dried, and may contain 0.2 to 0.8 mg ribofl avin and
37% of protein” (Platt, 1962).
Note: No mention is made of soybeans being used
to make dawadawa. Address: Prof. of Human Nutrition,
London School of Hygiene & Tropical Medicine, London,
W.C. 1, England.
468. Norin Suisan-sho, Nosan Engei Kyoku, Hatasaku
Shinko-ka. 1964. Daizu ni kansuru shiryo [Statistics
concerning soybeans]. Tokyo, Japan. 26 cm. [Jap]
• Summary: This yearly report, published by Japan’s
Ministry of Agriculture, Forestry, and Fisheries (MAFF), is
packed with detailed statistics on soybean production, trade,
and utilization in Japan. Address: Tokyo, Japan.
469. Kobatake, Yoshiki; Matsuno, N.; Tamura, E. 1964.
Daizu kakô shokuhin no tanpakushitsu no eiyô-ka
[Nutritional value of protein in Japanese soybean products].
Eiyogaku Zasshi (Japanese J. of Nutrition) 22(5):173-77.
Sept. [7 ref. Jap]
• Summary: The Biological Value of tofu was 68.5, and
dried-frozen tofu (kori-dofu) was 69.1. Both values indicate
high nutritional quality. Even higher protein quality was
observed in okara, a by-product of tofu. Its Biological Value
was 84.9, though its absorption rate was 78.4%. The value
for casein was 80.1, for salt-free miso 73.2, for low-salt
miso 70.7, and for freeze-dried low-salt miso 60.5. Address:
Division of Biochemistry of Nutrition, National Institute of
Nutrition.
470. Kitasato, T.; Ojio, S.; Tanaka, T. 1964-1965. [Viscous
substances of natto. II. Purifi cation of viscous substances].
Scientifi c Report of the Faculty of Liberal Arts Education,
Gifu University (Natural Science) 3:263-65. (Chem. Abst.
68:2002. 1968). [Jap]*
471. Product Name: Hinode Natto.
Manufacturer’s Name: Hinode Tofu Company.
Manufacturer’s Address: 526 Stanford Ave., Los Angeles,
CA 90013.
Date of Introduction: 1964.
New Product–Documentation: Interview with Mr. Shoan
Yamauchi. 1982. June 29. He started making natto in 1964
and now makes 5,000 packages a week.
Pantry Supermarkets. 1983. “Double coupons!” (Ad).
Los Angeles Times. Feb. 24. p. SG3. The section titled
“Oriental foods” states: “Hinode natto (steamed soybeans) 5
oz.–49¢.”
472. Ozawa, K. 1964. [Studies on Bacillus natto.
Comparative research of newly isolated or preserved B. natto
or B. subtilis]. Meguro Kenkyusho Hokoku 7:1-8. [Jap]*