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

682. Liener, Irvin E. 1976. Nutritional aspects of soy protein
products. In: Archer Daniels Midland Co., comp. 1976.
Edible Soy Protein Seminar. Decatur, Illinois. 220 p. See p.
13-85. Held in 1976 at Moscow, USSR and Warsaw, Poland.
[265 ref]
• Summary: Contents: Nutritional value of the protein of
individual soy products: General considerations, soybeans
as a vegetable, soyfl our, soybean milk, soybean curd, protein
concentrates, protein isolates, fermented products. Blended
soy products: Blend with wheat protein, blend with corn
protein, blend with rice, vegetable-protein formulations, soy
protein as meat extender. Textured meat analogs. Nutritional
value of non-protein constituents: Available energy, crude
fi ber, vitamins (fat-soluble vitamins, water-soluble vitamins),
minerals (calcium, phosphorus, zinc, other metals).
Antinutritional factors: Heat-labile factors (trypsin inhibitor,
hemagglutinins, other heat-labile factors), heat-stable factors
(saponins, estrogens, fl atulence factors, lysinoalanine).
References. Tables.
Concerning lysinoalanine (p. 58-59): “Sternberg et
al. (1975) have recently shown lysinoalanine to be widely
distributed in cooked foods, commercial food preparations,
and food ingredients, many of which had never been
subjected to alkaline treatment. Many of these foods had
levels of lysinoalanine which were considerably higher than
those found in commercial samples of soy protein isolate.
The wide distribution of lysinoalanine among commonly
cooked foods would tend to indicate that” this is neither a
novel protein nor a serious problem, as some humans have
long been exposed to proteins containing lysinoalanine with
apparent impunity. “Its presence in soy protein can hardly
be considered a serious problem for man.” Address: Dep. of
Biochemistry, Univ. of Minnesota, St. Paul, MN 55108.
683. Ebine, Hideo. 1976. Fermented soybean foods. INTSOY
Series No. 10. p. 126-29. R.M. Goodman, ed. Expanding
the Use of Soybeans (College of Agric., Univ. of Illinois at
Urbana-Champaign). [11 ref]
• Summary: Contents: Introduction. Miso. Shoyu. Natto.
Conclusion. Literature cited. Discussion.
Production of fermented soyfoods in Japan in 1974 was
as follows: Miso 587,228 tonnes (metric tons; this miso was
made from 191,621 tonnes of whole soybeans, 2,200 tonnes
of defatted soybean meal, 102,104 tonnes of rice, 22,280
tonnes of barley, 80,265 tonnes of salt).
Shoyu 1,213,350 tonnes (made from 14,278 tonnes of
whole soybeans, 176,138 tonnes of defatted soybean meal,
176,319 tonnes of wheat, 209,674 tonnes of salt).
Natto 90,000 tonnes (made from 47,000 tonnes of
whole soybeans). “In 1960 the National Food Research
Institute initiated a project to develop a new type of soybean
food in order to comply with a request from UNICEF to
supply a nutritious protein food for children. The product
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HISTORY OF NATTO AND ITS RELATIVES 235
thus developed is processed in the following way: soaked
soybeans are fi rst cooked in an autoclave at 121ºC for 30
minutes. A starter of B. natto is then added to the hot, cooked
soybeans and mixed well. The inoculated soybeans are
fermented at 42ºC for 8 to 10 hours. The fermented soybeans
are then passed through a chopper and spread over trays
for vacuum dehydration. The dried material is made into
a powder for use as an ingredient, mixed with wheat fl our,
in biscuits. In animal feeding experiments this new food
had an absorption rate of 83 percent and a biological value
of 63 percent, a notable improvement compared with the
absorption rate and biological value of raw soybeans.”
“An ancient legend indicates that the technology for
making soybean foods with the aid of microorganisms
originated in China. These foods and the manufacturing
process involved were introduced into Japan between 500
and 600 A.D.” Address: Applied Microbiology Div., National
Food Research Inst., Ministry of Agriculture and Forestry,
Tokyo, Japan.
684. Hayashi, Koreichi; Nagao, Kazumi; Tosa, Sachiyo;
Yoshioka, Hideaki. 1976. Nattô no eiyô-ka ni kansuru
jikken-teki kenkyû. VIII. Nattô tenka-shoku to SHR no
ketsuatsu to no kanren ni tsuite [Experimental study on the
nutritional value of natto. VIII. The relationship between
a diet containing natto and the blood pressure of SHR].
Teikoku Gakuen Kiyo (Memoirs of the Teikoku Women’s
University) 2:9-17. [Jap]*
685. Hayashi, Koreichi; Nagao, Kazumi; Wakabayashi,
Keiko; Takahashi, Hiromi. 1976. Nattô no eiyô-ka ni
kansuru jikken-teki kenkyû. XI. Nattô-shoku ni okeru
reshichin, mechionin, keiran oyobi gyûniku no hosoku kôka
[Experimental study on the nutritional value of natto. IX. The
effect of substituting lecithin, methionine, chicken, eggs, or
beef for natto in the diet]. Teikoku Gakuen Kiyo (Memoirs of
the Teikoku Women’s University) 2:19-24. [Jap]*
686. Komatsuzaki, T.; Ohkuro, I.; Kohno, T.; Ito, S.
1976. [Virulence and lipase of bacillus natto]. Igaku to
Seibutsugaku (Medicine and Biology) 93:403-08. [Jap]*
687. Otsuki, Kôzô; Kawabata, Noboru; Taguchi, Kuniko.
1976. Nattô-kin no kintai-gai seruraaze oyobi kishinaraaze
[Extra fungal body cellulase and xylanase? of the natto
bacterium]. Kyoto Furitsu Daigaku Gakujutsu Hokoku
(Scientifi c Reports of the Kyoto Prefectural University) No.
27. p. 21. [Jap]*
688. Otsuki, Kôzô; Kawabata, Noboru; Taguchi, Kuniko.
1976. Nattô-kin no kintai-gai seruraaze oyobi kishinaraaze
[Extra fungal body cellulase and xylanase of the natto
bacterium]. Kyoto Furitsu Daigaku Gakujutsu Hokoku B
(Scientifi c Reports of the Kyoto Prefectural University, B)