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

yield tests, replicated tests, resource allocation for yield
evaluation, techniques for plot management (planting, endtrimming,
harvest). 5. Breeder seed production: Methods
of purifi cation, timing of breeder seed production. 6.
Commercial use of seed mixtures: Marketing of seed, seed
yield, overcoming defi ciencies of high-yielding cultivars,
stability of performance, other considerations.
Concerning seed size: The seed size of widely grown
soybean varieties ranges from about 12-18 gm per 100
seeds. Soybeans weighing less than 10 gm per 100 seeds
are preferred for natto, whereas soybeans weighing more
than 22 gm per 100 seeds are preferred for various food
uses. Verde, a variety with green seeds that weigh 32 gm
per 100 seeds was developed for processing as a canned or
frozen vegetable. Prize, a yellow-seeded variety weighing
27 gm per 100 seeds, has been used for home gardens, and
for making roasted soy fl our and miso. Address: Iowa State
Univ., Ames, IA.
1210. Kanno, Akishige; Takamatsu, Haruki. 1987. [Studies
on natto. IV. Changes in the volatile components of natto
during manufacture and storage]. Nippon Shokuhin Kogyo
Gakkaishi (J. of the Japanese Society of Food Science and
Technology) 34(5):330-35. May. (Chem. Abst. 107:114495).
[17 ref. Eng; jap]
• Summary: Acetoin and 2,3-butanediol were found to
accumulate and reach a maximum in natto after 12 hours of
fermentation, after which time these amounts decreased as a
result of the action of microorganisms. Prior to this period,
the level of citric acid, the major organic acid of soybeans,
and glucose released from sucrose, decreased noticeably.
Acetic acid increased gradually during the latter half of
fermentation and showed irregular variations during storage.
Propionic acid was detected from the middle of fermentation
and its increase was affected by storage temperature. 3
branched-chain fatty acids (iso-butyric, 2 methylbutyric,
and 3-methylbutyric acids) were detected after 12 hours
of fermentation and increased thereafter. During storage at
25 degree C, contents of these acids increased markedly.
However no such change was observed during storage at 5 or
15 degree C. Address: Asahi Shokuhin Co. Ltd., 180-2 Wado,
Ushibori-machi, Namekata-gun, Ibaraki, 311-24, Japan.
1211. Katagiri, Mitsuaki; Shimizu, S.; Kaihara, H.; Katagiri,
C. 1987. [Determination of esterifi ed and free carboxylic
acids in the various kinds of natto by gas chromatography].
Nippon Shokuhin Kogyo Gakkaishi (J. of the Japanese
Society of Food Science and Technology) 34(5):305-08. May.
(Chem. Abst. 107:174685). [9 ref. Jap; eng]
• Summary: Free and esterifi ed fatty and organic acids in
various samples of natto (9 types of itohiki-natto and 6 types
of tera-natto [fermented black soybeans]) were determined
by a modifi ed standard method and compared with those of
common miso. Ethyl esters of fatty acids present in large
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HISTORY OF NATTO AND ITS RELATIVES 380
quantities in miso were not detected in itohiki-natto, but
found in small quantities in tera-natto. Lactic acid was the
dominant organic acid in hama-natto, (470.1 mg/100 gm)
and in tera-natto (26.2 mg/100 g) and was not detected in
either itohiki- or hoshi-natto. Average contents of the major
volatile organic acids in itohiki-natto were (mg/100 gm):
acetic acid, 124.7; propionic acid, 28.4; iso-butyric acid,
44.1; and iso-valeric acid, 46.7. The last 2 acids, which gave
unfavorable odor at higher concentrations, were found in
small amounts in hama-natto and tera-natto. Address: Dep.
of Domestic Science, Iida Women’s Junior College, Matsuo
610, Iida-shi, Nagano 395, Japan.
1212. Kim, Bok-Ran; Han, Y.B.; Park, C.H. 1987.
[Changes of free sugar and free amino acid during the
natto fermentation used by Bacillus subtilis S.N.U. 816].
Hanguk Nonghwa Hakhoe Chi (J. of the Korean Agricultural
Chemical Society) 30(2):192-97. June. (Chem. Abst.
107:19743). [39 ref. Kor; eng]
• Summary: The free sugars examined were fructose,
glucose, sucrose, and maltose. Remarkable increases in the
levels of fructose and glucose were observed after 4 hours
of fermentation. After that, however, their contents were
reduced to a very low level as fermentation continued. The
sucrose content dropped dramatically to about the 10% level
and stayed low thereafter.
The free amino acid content of natto during 20 hours
of fermentation was twice as high as that of unfermented
soybeans.
Sensory evaluation showed that 20 hours of
fermentation at 43ºC produced the best quality natto based
on taste, odor and color.
Contains 5 tables and 1 graph. Address: 1-2. Dep. of
Home Economics Education, Korea Univ.; 3. Sampyo Foods
Co., Ltd. Lab. All: Seoul, Korea.
1213. Torii, Yasuko. 1987. New developments with tempeh
in Japan (Interview). Conducted by William Shurtleff of
Soyfoods Center, July 1. 2 p. transcript.
• Summary: Torigoe-Seifun stopped making tempeh in
mid-1987. They had a hard time popularizing it. Marusan’s
tempeh is not selling well. They, too, are thinking of
stopping. Mr. Kanasugi and the Natto Assoc. are trying
to cooperate with Marusan. They suggest selling “tempeh
miso,” made as follows: Mix 10 kg tempeh, 10 kg barley
koji or rice koji, and 1 kg salt. Grind in a meat grinder and
let stand at room temperature in the summer for 1 month.
The result is a sort of Finger Lickin’ Miso. Barley koji works
best, and the resulting tamari is delicious. Mr. Kanasugu
hopes some miso maker will make this. Only Mr. Kanasugi
is doing tempeh research. He makes this miso in his
restaurant daily. He also makes a spread like peanut butter.
Mr. Ose is still making tempeh but his business, Udai, is not
doing well. No one is left at the Ministry of Agriculture with