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

of natto]. Sapporo Norin Gakkaiho (J. of the Society of
Agriculture and Forestry, Sapporo) 13(57):121-38. June. [5
ref. Jap]
Address: Sapporo, Japan.
147. Satow, Sadakichi. 1921. Researches on oil and proteids
extraction from soy-bean. Tohoku Imperial University,
Technology Reports (Sendai, Japan) 2(2):1-124 (41-164).
Oct. 28 cm. [Eng]
• Summary: Contents: 1. General description of the soybean:
The use of the soy-bean (as a food-stuff [shoyu,
miso, tofu, natto], soy bean oil [for the manufacture of
soap, hydrogenated oils, paints, varnishes, oil-cloth, and
rubber substitutes], and bean cake or waste residue from
the manufacture of soy-bean oil [nitrogenous fertilizer, as
a cattle food, Solite–a water-based paint]). 2. Classifi cation
and analysis of soy beans and their standardization: By
color, by protein / proteid content, conclusion of analysis
(the best soy-beans are Tsurunoko and Kauro grown in
Hokkaido): Standardization of the raw material, content of
proteids, color of the raw material, moisture, regularity of
the grain, specifi c gravity of the soy-bean, impurities. 3.
Microscopical observations of soy-beans: Colour reactions of
cellular substances, distribution of proteids and fatty acids,
distribution of fatty oils. 4. Oil extraction (p. 17): Infl uence
of hulls, infl uence of moisture, infl uence of oxidation,
comparison of the dissolving power of various solvents, to
fi nd the best conditions for the extraction of oil by means of
benzine, how to extract the oil technically without denaturing
the proteids and how to remove the retained solvent, on
the apparatus employed in oil extraction, working of the
extracting apparatus, recovery of solvent by application of
the vacuum system, separation of oil from the solvent and oil
refi ning, reserving the oil-freed soy-bean meal.
5. Isolation of proteids out of oil-freed soy-bean (p. 35):
General discussion, necessary and suffi cient conditions for
the extraction of proteids (on the quality of isolated proteids
[plasticity, solubility, coloration], on the purity of isolated
proteids, to obtain a maximum yield). 6. The extraction
of proteids by means of water (p. 41): General properties
of bean meal, on gummy substances and their properties
(saccharo-colloids, incl. stachiose [stachyose], araban,
galactan; p. 43), quantitative estimation of water-soluble
proteids and carbohydrates, determination of the volume of
water necessary for the extraction of soluble carbohydrates,
relation of the duration of extraction to the quantity of
extractable proteid and carbohydrates, effect of the process
of water-extraction. 7. On the extraction of proteids by
means of alkaline reagents: General properties of glycinin
against alkaline reagents, classifi cation of alkaline reagents,
comparisons of dissolving power of alkaline reacting
compounds, relations of the plasticity and coloration of the
proteid to various kinds of extracting agents, standardization
of plasticity of isolated proteid, on the relations between
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 87
plasticity and chemical reagents, comparative experiments
relating to the extracting process by means of sodium sulfi te
and sodium hydroxide.
8. The determination of the concentration, quantity,
and other factors of Na 2 SO 3 [sodium sulfi te] in the process
of extraction (p. 69): Determination of the concentration of
sodium sulfi te, the determination of the relation between
the plasticity of the protein and the concentration of sodium
sulphite, to determine the relation between the yield and the
time of extraction, to fi nd out the actual yield of proteid,
as well as the volume of sodium sulfi te solution provided
the bean meal is previously extracted by water, then
extracted with sodium sulphite, conclusion of this chapter. 9.
Extraction of proteids by means of caustic alkalies [alkalis]
(p. 80): To determine the concentration of the caustic soda
[sodium hydroxide] solution, determination of the relation
between the time of extraction and the yield of proteid,
to determine the volume of caustic soda, the systematic
extraction of proteids (using water, sodium sulphite, or
alkali). 10. Clarifi cation of extracted proteid solution and
precipitation thereof (p. 86): Precipitation of proteids,
precipitation by means of alkaline earth metals (such as
magnesium sulphate), by means of colour base (such as
malachite green, methyl violet, brilliant green, auramine,
or new fuchin), by means of alcohol, by means of heating,
by means of formaldehydes, by means of fermentation,
by means of acids (choice of acid, yield of precipitated
proteid, quality of proteid). 11. Quantitative investigations
on the precipitation of proteids (p. 101, 11 experiments with
summary of conclusions). 12. Effect of heating on the yield
of proteid (p. 115). 13. Separation of excess water from
the proteidal precipitate (p. 118). 13A. Process for drying
the proteidal mass and for drying the residue (p. 121). 14.
Pulverizing the dried proteid (p. 122). 15. Recovery of
carbohydrates from waste liquid (p. 123).
World soybean production (in short tons): Manchuria
1,850,000 (25% is used in Manchuria as food; 75% is
exported to all parts of the world in the form of “bean cakes
or bean meal”). Japan 450,000. Korea 322,500. Kantoshu
15,400. Total of the above: 2,640,000 tons valued at more
than 200 million Japanese yen (p. 2).
The author investigated the use of soy-bean proteins
in plastics. There are upwards of 30 varieties of soybeans
which may be classifi ed into yellow, blue, and black. The
fi rst contain the most protein and oil, the last the least. The
protein content varies from 35-40.5% and the oil content
from 15.4 to 20.9%. The mean analysis of 16 different
varieties was: Water 10.2%, proteins 37.8%, oil 18.9%,
carbohydrates 23.5%, fi ber 5.2%, and ash 4.4%. The
carbohydrates consist mainly of non-reducing sugars with
little or no starch. The cell membrane consists of galactan or
hemicellulose, with a little free cellulose. The presence of the
hulls in the crushed bean reduces the speed of extraction of
the oil and the yield, and gives the oil and protein a brown