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

473. Sakurai, K. 1964. The role and signifi cance of soy
bean foods in Japan. University of Tokyo. Unpublished
manuscript. *
Address: Tokyo, Japan.
474. Shibamoto, G. 1964. [Experimental studies on the
nutritive effect of natto. I]. Tokyo Ika Daigaku Zasshi (J. of
Tokyo Medical College) 22:337-38. [Jap]*
475. Shibamoto, G. 1964. [Experimental studies on the
nutritive effect of natto. II]. Tokyo Ika Daigaku Zasshi (J. of
Tokyo Medical College) 22:449. [Jap]*
476. Tsuno, S.; Matsumoto, M. 1964. [Studies on the
nutritional value of Natto Prorich I]. Kobe Daigaku
Kyoikugaku-bu Kenkyu Shuroku (Bulletin of the Faculty of
Education, Kobe University) 31:129. [Jap]*
477. Arima, K. 1964. Microbial enzyme production. In: M.P.
Starr, ed. 1964. Global Impacts of Applied Microbiology.
New York: Wiley. 572 p. See p. 277-94. Held 29 July to 3
Aug. 1963 at Stockholm, Sweden.
• Summary: Table 1 (p. 278-79) shows industrially produced
enzymes and their applications. Among the 34 enzymes
are diastase (from malt), Takadiastase (from Aspergillus
oryzae), amylase (from B. subtilis, [the natto bacterium]),
rennet (from calf stomach), papain (from papaya), Takamine
Pectinase Clarase (made by Takamine Lab.), penicillinase
(from B. subtilis, made by Takamine Lab.), glucose oxidase
(from Aspergillus niger, made by Takamine Lab.), adenylic
acid (in Takadiastase).
Page 280 discusses “Takadiastase–This enzyme is
produced by Aspergillus oryzae and is sold as a digestive
aid. It is the oldest enzymatic product in use, but is still sold
throughout the world. It is manufactured by the conventional
tray culture method.”
Page 282 discusses microbial rennet: “Rennet is the
enzyme which develops in the fourth stomach of young
calves while they are milk-fed. Later, when they are switched
to other feed, the enzyme disappears.” In recent years a
shortage of animal rennet for cheesemaking has developed,
so many investigators have searched for substitutes among
vegetable and microbial enzymes. Arima and Iwasaki began
this line of research several years ago and succeeded in
isolating soil microorganisms that produced rennet. Their
microbial rennet enzyme has been tested for making cheese,
both in the USA and in Japan, and has proven satisfactory
with respect to coagulation activity, fl avor, and texture of the
cheese.
Pages 283-89 discuss commercial enzyme production.
The two basic methods are liquid culture (surface, or
submerged) and solid culture (fi ve types of Koji methods:
Conventional koji tray culture, mechanized koji tray culture,
rotary drum culture (not very successful), koji tray culture
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 167
with aeration of controlled temperature and humidity, and
thick layer koji culture). Address: Dep. of Agricultural
Chemistry, Univ. of Tokyo, Bunkyo-Ku, Japan.
478. Aykroyd, Wallace R.; Doughty, Joyce. 1964. Legumes
in human nutrition. FAO Nutritional Studies No. 19. xi + 138
p. Reissued by FAO in 1982 (152 p.). [119 ref]
• Summary: Contents: Preface. Introduction. History of
legumes. Production and consumption. Composition and
nutritive value. Methods of processing and cooking: Soybean
preparations in East Asia (p. 48-52)–Germination (sprouted
soybeans), soybean curd (tofu, incl. chou tofu or “stinking
soybean curd”), soy sauce (shoyu), soybean paste (miso),
tempeh, natto, hamanatto, soybean “milk,” fermented
preparations from groundnuts. Groundnut fl our.
Effects of processing on nutritive value: Soaking,
decortication, heating, germination, fermentation (mentions
tempeh), effects of storage.
Toxic substances. Legume proteins. Observations on the
value of legumes in human feeding. The place of legumes
in human diets. Appendixes: (1) Legumes eaten by man.
(2) Nutritive value of important legumes. (3) Amino acid
content of legumes. (4) Account of lathyrism in central
India by General Sleeman. (5) Bibliography of soybean (11
references). Some legume recipes. References.
Soybeans are also mentioned on pages 15 (Table 1,
“Important legumes”), 23 (Indonesia, soybean curd, soy
sauce, tempeh), 23-24 (Japan, miso, shoyu, natto, tofu,
Korea, Taiwan), 39-40 (carbohydrates in soybeans include
“galactans, pentoses, and hemicelluloses which are poorly
utilized.” Fats: only the groundnut and soybean are important
sources of it), 55 (heating and trypsin inhibitor, methionine
and cystine, raw unheated soybean meal, saridele), 58
(fermentation, tempeh, PER), 75-76 (protein values), 81
(Dean used soybeans to treat a protein defi ciency), 84
(soybeans in India), 97 (soybean curd).
Appendix 1, titled “Legumes eaten by man” (p. 101-14),
lists the various legumes by their Latin names. The entry for
Psophocarpus tetragonolobus gives its vernacular names
as “Goa bean, asparagus pea, winged pea, winged bean,
sesquidillas.”
Note: This is the earliest English-language document
seen (Aug. 2007) that uses the word “sesguidillas” to refer
to the winged bean. Address: 1. Dep. of Human Nutrition,
London School of Hygiene and Tropical Medicine; Former
Director, Nutrition Div., FAO, Rome, Italy.
479. Japan Dietetic Assoc. Corp. (JDAC). 1964. [Standard
composition of Japanese foods]. Tokyo: Daiichi Shuppan
K.K. 124 p. [Jap; Eng]
• Summary: The basic source of information on the
nutritional composition of all Japanese foods.
480. Taira, Harue; Taira, Hirokadzu; Sakurai, Y. 1964. Daizu