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

animals]. Eisei Shikenjo Hokoku (Report of the National
Institute of Hygienic Sciences) 86:99-103. [Jap]*
Address: Japan.
531. Potorzhinzkii, V.P. 1968. [The production of fermented
and delicatessen soy sauces]. Prikladnaya Biokhimiya i
Mikrobiologiya (Applied Biochemistry and Microbiology)
413-17. [Rus]*
532. Tanegashima, C.; Kirita, Y. 1968. [Investigation of
pyridine carbonic acids. IV.]. Mukogawa Joshi Daigaku
Kiyo. Seikatsu Kagaku-hen (Scientifi c Reports of Mukogawa
Women’s Univ.–Domestic Science Series) 16:93-98. [Jap]*
533. Tsuno, S.; Matsumoto, M. 1968. [Studies on the
nutritional value of Natto Prorich II. Part I Purifi cation and
some properties of the protease]. Kobe Daigaku Kyoikugakubu
Kenkyu Shuroku (Bulletin of the Faculty of Education,
Kobe University) 40:49-60. [Jap]*
534. Borgstrom, Georg. 1968. Principles of food science:
Food microbiology and biochemistry (Vol. 2). New York,
NY: Macmillan. xiv + 473 p. Index. 26 cm. [9 ref]
• Summary: In Chapter 4, “Fermentation,” is a section titled
“soybeans” (p. 110-12) which discusses: Tofu or teou-fu,
miso, sufu, natto, tempeh, taotjo and ketjap (shoyu / soy
sauce).
“Frozen tofu (kori tofu, or koya dofu) is tofu that has
been frozen for several weeks and dried. Aburage is fresh
tofu dried in deep fat. Namage is fresh tofu that has been
surface-fried.”
In Chapter 10, “Trends in food utilization,” is a section
titled “Soybean” (p. 297-301) which discusses: Soybean
products and fermented products (“These foods are all rather
unknown among Western peoples, although they are eaten by
millions of people and constitute some of the most common
foods on earth.” Yet some “typical oriental soy foods,” such
as tofu and tempeh, are fi nding acceptance in the West.
One soy product that is widely used in most parts of the
world is soy sauce. Soy fl our and soy grits were fi rst made
commercially in the USA in the early 1930s. Milk made
from the soybean is important in China {see Vol. I, Chap.
15}. Fermented products include taotjo, soy sauce or ketjap).
Soybean protein, including soybean oil and defatted soybean
oil meal (In 1961, 9.5 million tons of soybean oil meal was
used in the USA, mainly for animal foods, with special
grades used for food and industrial products, such as isolated
soybean protein. Purifi ed proteins extracted from dehulled
and defatted meal, when toasted, are used in “Civil Defense
emergency rations” and by the “international organization
Meals for Millions.” Some 90% of the processed soybean
oil in the USA now goes into food uses. Soybean oil is
now the most important ingredient in oleomargarine {see
Fig. 10.1}. About one-third of the soybeans moved off the
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HISTORY OF NATTO AND ITS RELATIVES 184
farm are exported; Japan is our biggest customer {taking
about 57%} followed by Western Europe {27%}, Canada
{8%} and Israel {5%}). Soybean uses (Despite its nutritive
value, “the soybean is not looked upon with favor in many
areas” for two main reasons: it does not soften well during
cooking and it is diffi cult to digest. Many other legumes
share these problems, but they are generally require less
cooking. When soy fl our is used, alone or with cereal
fl ours, the drawbacks almost vanish. “Soybean milk is not
comparable to animal milk or human milk except in protein
content.” And it usually has an unpleasant, bitter taste, but
this can be removed at least cost by bulk processing. When
soybean curd is made in the typical way, “many nutritious
components are lost,” yet it is easy to digest. Soy sauce can
be used only as a condiment because of its high salt content.
Germinated soybeans make an excellent vegetable, which is
rich in vitamin C).
Table 10-1 (p. 300) shows utilization of soybean oil
(in millions of pounds) (1947-49 to 1967). The columns
are: Shortening (the largest use and steadily increasing),
margarine, cooking, salad and other edible oils (No. 2), total
for food uses, total nonfood uses.
Toasted soy protein (Made by General Mills, starting in
Belmont, Iowa, and named Hi-Pro and Protein Plus. “The
Belmont plant has been running at capacity to supply for
American Civil Defense stockpiling of toasted soy protein”).
MPF (Multi-Purpose Food) made by a joint venture between
General Mills and the Meals for Millions foundation.
Gelsoy (the “fi rst vegetable protein found to have gelling
properties”). Promine (an edible soy protein). Fibrotein (soy
protein spun into fi laments). Soybean oil (The initial purpose
of the U.S. soybean crushing industry was to obtain oil. The
residual meal was considered virtually useless).
Chapter 13, titled “The world food issue,” is about world
hunger, which is “an ever-present specter for 2.3 billion
people of the present world population of 3.4 billion.” These
people are concentrated largely in warm parts of the globe.
Also discusses “protein malnutrition” (the main problem)
and the need for more animal protein. North America has
an animal protein “intake nine times that of the Far East.” A
section on “Plant milks” (p. 428-29), which are made from
pulses and cereals, includes a subsection titled “Soybeans”
which begins: “Soybeans form the basis of the most widely
used and successful plant milks in China, Hong Kong,
Indonesia, and the Philippines. Such milk has recently
become available in Europe and the United States, primarily
for clinical purposes”–for children allergic to the proteins in
cows’ milk.
Notes: Many references, divided into English and non-
English, books and papers, are given at the end of each
chapter. Address: Michigan State Univ.
535. Iwadare, Shoji. 1968. Nihon-teki chôju-hô [Japanese
methods for life extension]. Tokyo: Oobunsha. [Jap]*