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

Recently, Japanese scientists including Murakami and
Yokotsuka have found that the koji mold does not produce
afl atoxins.
The industrial application of molds to establish a method
of mass culture involves various diffi cult problems. Many
Japanese manufacturers of sake, miso, and soy sauce “are
practicing the conventional solid culture by using what are
called Koji rooms” but large manufacturers are gradually
switching over to aerobic apparatus.
To use the living action of microorganisms or their
enzymatic action to make foods on a large scale will
be increasingly seen “as a form of bioengineering or
biotechnology,” and the life sciences will increasing be
spoken of as “a science for the future. ‘Seek whatever is
desired in microorganisms fi rst. They will never betray you,’
is my slogan.” Although it may seem a little exaggerated, “I
should like to ask you to take it as my fi rm conviction.”
As I stated above, “microorganisms are the most
intimate friends of the food industry,” yet they are at the
same time its powerful enemies. Their malignant side is as
powerful as their benevolent side.
I am very glad, even proud, to see fi rst-class microbial
specialists and food specialists exchanging technological
knowledge and cooperating with one another, “here in Japan
where fermented foods have so long been a tradition.”
Address: Prof. Emeritus, Univ. of Tokyo, Tokyo, Japan.
605. Smith, A.K.; Circle, S.J. 1972. Historical background
(on soybeans and soybean foods). In: A.K. Smith and S.J.
Circle, eds. 1972. Soybeans: Chemistry and Technology.
Westport, CT: AVI Publishing Co. xiii + 470 p. See p. 1-26.
Chap. 1. [53 ref]
• Summary: Contents: 1. Introduction. 2. U.S. history:
Introduction of soybeans, processing for oil, soybean oil.
3. Soybean meal and protein: Animal feed industry, poultry
industry, industrial uses. 4. Soybean production. 5. Oriental
history: Ancient history, Oriental fermented foods (shoyu,
miso, tempeh, ontjom, natto, hamanatto, tao tjo [Indonesianstyle
miso], kochu chang, ketjap), Oriental nonfermented
foods (soybean milk, tofu), wedge press. 6. Soybeans and
world food problems: Green Revolution, protein supplements
(high protein food formulations, AID funded), amino acids,
CSM, cottage industries.
Concerning industrial uses (p. 8-9): Soybeans rose
in popularity as an agricultural crop in the USA at a time
when other crops such as corn, wheat, cotton, and tobacco
were being produced in surplus quantities. Soybeans took
over much of the acreage vacated by these crops. “At that
early period it was the hope of many leaders of agriculture,
government, and industry that much of the oil and protein
of the soybean could be diverted from the food and feed
industries into industrial products such as paints, varnishes,
soap stock, plastics, adhesives, plywood glue, paper coating
and lamination, paper sizing, textile fi bers, and other uses...
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HISTORY OF NATTO AND ITS RELATIVES 209
In 1936 the US organized the Regional Soybean Industrial
Products Laboratory for this purpose. These new industrial
uses were expected to help relieve the problem of farm
surpluses... In 1935 the Glidden Company built the fi rst
plant for the isolation of industrial grade soybean protein
(transferred to Central Soya in 1958). The largest use of
industrial grade protein is in the paper-making industry, for
coating and sizing of paper board.
“After World War I, soybean meal, because of its low
cost, replaced casein as an adhesive for Douglas fi r plywood
glue, where it still retains a substantial part of the market for
the interior grade product.”
“While soybean proteins have several important
industrial applications, especially in the paper industry for
coating and sizing paper, which are expected to continue
for years to come, the original dream of an ever-expanding
industrial market [for soy proteins] has faded. In the polymer
market it appears that for most applications the proteins
cannot be made competitive with the increasing number
of low cost, high quality synthetic resins... It is generally
recognized that the increasing demand for proteins for feed
and food will greatly surpass the anticipated industrial uses.”
A graph (p. 1) shows: Soybean production in the United
States for seed, 1940-1970. Address: 1. Oilseeds Protein
Consultant, New Orleans, Louisiana; 2. Director, Protein
Research, W.L. Clayton Research Center, Anderson Clayton
Foods, Richardson, Texas.
606. Smith, Allan K.; Circle, Sidney J. eds. 1972. Soybeans:
Chemistry and technology. Vol. 1. Proteins. Westport,
Connecticut: AVI Publishing Co. xi + 470 p. Illust. Index. 24
cm. [500+ ref]
• Summary: One of the best and most comprehensive
reviews on the subject, with extensive information on
modern soy protein products. Each of the 12 chapters is
written by an expert on the subject. Volume 2 was never
published. Address: 1. PhD, Oilseeds protein consultant,
New Orleans, Louisiana; 2. PhD, Director, Protein Research,
W.L. Clayton Research Center, Anderson Clayton Foods,
Richardson, Texas.
607. Smith, A.K.; Circle, S.J. 1972. Appendixes: Glossary
of soybean terms: Terms used in conjunction with the
processing of soybeans and the utilization of soy products.
Offi cial standards of The United States for soybeans. In:
A.K. Smith and S.J. Circle, eds. 1972. Soybeans: Chemistry
and Technology. Westport, CT: AVI Publishing Co. xiii + 470
p. See p. 438-56. Appendix. [4 ref]
• Summary: Glossary: Soybean(s), soybean processor,
soybean processing (solvent extraction, mechanical
processing, pre-press solvent processing), soybean oil,
crude soybean oil, edible crude soybean oil, refi ned soybean
oil, edible refi ned soybean oil, hydrogenated soybean oil,
degummed soybean oil, winterized oil, technical grade