Product Introduction

Natto is fermented soybeans that is a traditional Japanese staple for more than 1,000 years. Recently its medical benefits are widely recognized in Japan resulting in its increased popularity. Some of its beneficial effects are prevention of heart attacks, strokes, cancer, osteoporosis, obesity and intestinal disease caused by pathogens. Some of the effects are attributed to its soybean origin.

“Newgenco Natto dry powder “was manufactured in GMP standard by our patented techniques. We discovered that the production of Natto kinase was significantly increased by adjusting fermentation conditions. We have further developed a set of technology to keep Natto kinase activity by vaccum freeze drier and to control the quality standard of various active compounds via unique fermentation technology. This technology was submitted out for patent application in China in July, 2005(Patent name: A method for manufacturing freeze dried natto ,application number:200510027740.5).

Additional:

Natto is a traditional Japanese food. It is prepared by soaking and steaming small, whole soybean seeds, followed by a short fermentation of less than 24 hours with the bacteria Bacillus natto. In modern production systems fermentation takes place in the package in which it will be sold. After fermentation the natto is kept refrigerated until used by the consumer. It has a short shelf life of approximately 1 week. Japanese people often eat natto at breakfast with a condiment like soya sauce or mustard. It is a nutritious food since the protein of the original soybean is still present, but some is broken down into easily digested peptides and amino acids. Most of the soluble sugars that can cause flatulence have been fermented away. The bacteria is still active and is recognized in Japan as a beneficial organism for the intestinal flora. Natto is an acquired taste for North Americans, but is highly prized in Japan for its health promoting and nutritional qualities.