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

kakôhin no amino-san ni kansuru kenkyû. V. Nattô seizô
kôtei-chû no aminosan [Studies on amino acid contents of
processed soybean. V. Variation of total and free amino acid
contents in “natto” processing]. Shokuryo Sogo Kenkyujo
Kenkyu Hokoku (Report of the National Food Research
Institute) No. 21. p. 219-21. Jan. [12 ref. Jap; eng]
• Summary: Reprinted from Eiyo to Shokuryo (J. of
Japanese Society of Food and Nutrition) 17(4):248-50
(1964). Address: 1-2. Food Research Inst., Shiohama 1-4-12,
Koto-ku, Tokyo, Japan.
497. Tamura, Shinhachiro; Kenmochi, Kuniko; Watanabe,
Tokuji. 1966. Tanpaku bunkai kôso-zai o kongô, konnetsu
shita baai no daizu tanpaku no kasui bunkai ni tsuite
[Hydrolysis of soybean protein by mixing with protease
preparation]. Shokuryo Kenkyujo Kenkyu Hokoku (Report of
the Food Research Institute) No. 21. p. 129-35. Jan. [4 ref.
Jap; eng]
• Summary: The action of several protease preparations on
soybean protein was studied to elucidate the possibility of
making cheese-like products from soybean. Dried frozen
tofu (kori-dofu) was powdered then mixed with the protease
solution, kneaded for 30 minutes, then allowed to stand for
24 hours at 45ºC while digestion / hydrolysis took place.
Under the proper conditions, products with about the
same level of total free amino acids as processed cheese can
be produced. “Although some were good, most of them had a
rather queer taste and dark color.” The pattern of free amino
acids in those products was somewhat different from that of
cheese.
The possibility that these products could be “used as a
cheese-like food or a raw material for some processed foods
is discussed.”
Reprinted from Nihon Shokuhin Kogyo Gakkai Shi (J.
of Food Science and Technology) 11(10):438-43 (1964).
Address: Food Research Inst., Shiohama 1-4-12, Koto-ku,
Tokyo, Japan.
498. Watanabe, Tokuji; Ebine, H.; Ohta, T. 1966. Daizu
shokuhin no kakô gijutsu [Technology of soybean
processing]. Shokuryo Kenkyujo, Shokuryo Gijutsu Fukyu
Shiriizu (National Food Research Institute, Extension Series
of Food Technology) No. 4. 61 p. March. [Jap]
Address: Food Research Inst., Shiohama 1-4-12, Koto-ku,
Tokyo, Japan (Norinsho Shokuryo Kenkyujo).
499. Hayashi, Shizuka. 1966. There’s an increasing trend to
soybean oil in Japan. Soybean Digest. May. p. 68-69.
• Summary: In 1965-66 some 1,852,000 tonnes of soybeans
were used in Japan. Of this, 1,341,000 tons (74.5%) were
crushed, 297,000 tons (16.0%) were made into tofu and
frozen tofu, 150,000 tons (8.1%) were made into miso,
32,000 tons (1.7%) were made into natto, and 32,000 tons
were made into soy sauce and other soy products.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 177
Crushing the soybeans yielded 1,073,000 tons of
soybean meal. Of this, 736,000 tons (68.6%) was used
for animal feeds (largely as a component of mixed feeds),
174,000 tons (16.2%) to make shoyu, 65,000 tons to make
tofu, 63,000 tons for other food uses, and 35,000 tons for
other non-food uses. Thus, a little over 50% of all soybeans
used in Japan in 1965 were used to make foods–not
including soy oil.
Per capita consumption of edible oil in Japan has
increased dramatically, from 7.52 grams per day in 1956 to
18.44 grams in 1965. During the same period, total soybean
oil consumption has risen from 74,010 tonnes to 219,967
tonnes. In recent years a number of the large soybean
crushing companies, such as Hohnen, Nikkoh, Nisshin,
Showa, and Yoshiwara have expanded their extraction plants.
“The various soybean food processors including soy sauce,
miso, and tofu are consolidating into fewer large-scale plants
with fi nancial support from the government for improvement
and better effi ciency.” Address: Japanese American Soybean
Inst.
500. Takahashi, Hideo; Saito, Hiuga; Ikeda, Yonosuke. 1966.
Genetic relatedness of spore bearing Bacilli studied by the
DNA agar method. J. of General and Applied Microbiology
(Tokyo) 12(2):113-18. June. [11 ref]
• Summary: “Two methods by which one can compare the
structural homology of two DNA’s are known: the density
method... and the DNA agar method.” Address: Inst. of
Applied Microbiology, The University of Tokyo, Bunkyo-ku,
Tokyo, Japan.
501. Swaminathan, M. 1966. The use of soyabean and its
products in feeding infants and in the prevention of protein
malnutrition in weaned infants and pre-school children in
developing countries. Indian J. of Nutrition and Dietetics
3(4):138-50. Oct. [63 ref]
• Summary: Contents: Introduction. Chemical composition:
Carbohydrates, fat, minerals, vitamins, proteins. Factors
affecting the nutritive value of soya proteins: Trypsin and
growth inhibitors, heat processing, other factors. Nutritive
value of soya proteins (with or without methionine
supplementation): Experiments with animals, experiments
with human beings, supplementary value to other food
proteins. Processed foods from soyabean for feeding
infants and preschool children: Milk substitutes and infant
foods, processed protein foods based on soya (soya fl our,
Multipurpose Food or MPF, soup powder). Foods based on
soyabean and other oilseed meals: Precooked roller dried
foods, extrusion-cooked full-fat soybean fl our. Other soya
products (soy protein isolate, tofu, natto, miso, tempeh, soy
sauce). Conclusion. Address: Central Food Technological
Research Inst. (CFTRI), Mysore, India.
502. [Commodity classifi cation: Yearly amount of