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SOYNATTO ® FERMENTED SOYFOOD |
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Soy Products Nutrition Components
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Practical Drawbacks of Traditionally Produced Natto Bio-Foods ® SOYNATTO ® Fermented Soyfood What More Could A Consumer Want?
Traditional Japanese Natto is essentially made by soaking whole soybeans, cooking them until they are tender, and then fermenting them for 14 to 18 hours. It is often eaten with rice, vegetables, or seafood. Natto, and its more famous fermented soyfood cousin Miso, are highly esteemed foods in Japan. Fermentation is believed to improve the digestibility and nutritive value of soybeans. Natto is an integral part of a healthy Japanese diet. Since ancient times, in most traditional world cultures, foods fermented with yeast and other friendly micro-organisms have been a valued source of nourishment. Natto, Miso, and Soy Sauce in Japan; fermented Tofu and Soy Sauce in China; Tempeh in Indonesia; Yogurt and Chutney in India; Yogurt in the Middle East; Kefir in Russia; Sour Cream, Piima Cream, and Creme Fraiche in Europe; Pickled Vegetables, Beer, Bread, and Wine almost everywhere. Those are the most famous of many examples. Fermentation was traditionally valued as a preservation system, a way to improve digestion and nutritive value, and to increase variety of taste. Recently, ancient intuition and observation is getting a boost of credibility from the scientific community. Scientists collecting data on isoflavones in soy found that fermented soy products (Miso and Natto) have significantly greater amounts of the more active aglycone forms (not bound to a suger) such as Genistein than do un-fermented soy products (soy beans, soy milk, tofu) which in turn had more than isolated soy protein, which was "virtually devoid" of the more active forms. In 1996, a team of scientists in Japan found that of the fermented soy products, Natto had the highest Genistein content of all. It was suggested that during fermentation the beta-glycosyl bond of genistin is cleaved to produce Genistein. Scientific interest in isoflavones surrounds lower incidences of breast, colon, and prostate cancers in populations that consume larger amounts of soy than do populations of Americans, Europeans, and Africans. Genistein exhibits anti-oxidant and phytoestrogenic activity, suggesting possible roles in prevention of certain bone loss in women and other attributes worthy of further study. However, leading researchers doubt that isolated isoflavones can provide soy's contributions to health. No consensus has formed as to which soy constituants are responsible for its effects. Benefits of soy are more likely attained from whole fermented soyfoods like SOYNATTO ®, a valuable addition of enhanced isoflavones, saponins, non-isolated proteins, and the other constituants of soy. Practical Drawbacks of Traditionally Produced Natto While doubtless a wonderful food, the truth is that many Japanese do not eat it, and most Americans would not eat it, even if they knew about its value. Its stringiness, stickiness, strong cheesy smell (which increases with age), slippery gooeyness, its foreign-to-anything-Americans-have-seen-smelled-or-eaten-before-ness, would be a huge obstacle to its gaining any real popularity. Plus, it requires freezing and refrigeration. Its practical application to most varieties of foods, food supplements, meal replacements, and functional foods of today would be virtually impossible. Therefore, Bio-Foods' desire was to create a product with the wonderful health-giving attributes of traditionally produced Natto, but with improved taste, smell, applicability, etc. We succeeded. The result? Bio-Foods ® SOYNATTO ® Fermented Soyfood SOYNATTO ® has several advantages over traditionally produced Natto. · Versatility. Spray dried powder form makes it easy to formulate in a wide variety of products. · Mild Taste. Slight yeasty note is not unpleasant, and easy to mask if desired. · Ease of Handling. Stringiness, stickiness, and slippery gooeyness are eliminated. · Appetizing Aroma. Strong, unfamiliar (unpleasant to many) odor is eliminated. · Storage. No freezing or refrigeration is necessary. As a dehydrated food, shelf life is enhanced. · Potency Claims. Genistein and Diadzein levels are analyzed and their typical contents claimed. Bio-Foods' proprietary process for SOYNATTO ® modifies the traditional method. In brief, defatted soybean meal is soaked and cooked at low temperature in a liquid nutritional broth to which a large inoculation of Saccharomyces cerevisiae is later added. After a lengthy active fermentation phase, enzymes are added to help stop fermentation. The product is then spray dried. Complete microbiological testing is performed before release by Quality Assurance. SOYNATTO ® is different, more modern, but it retains the ancient vitality and wisdom of nature itself. After all, it's still the beneficial organisms that do all the work. What More Could A Consumer Want? How about consumer products formulated for health, but with wonderful taste, appeal, variety, and convenience? This is where your creativity comes in. Bio-Foods ® SOYNATTO ® fermented soyfood powder can be used wherever powdered soy products are used now. Applications include: · Soyfoods; meat substitutes, etc. · Soy Enhanced Foods; bread, pasta, flour enhances, etc. · Powdered Drinks; special diet, weight loss, sport, etc. · Meal Replacement Products; for diet, for convenience, etc. · Functional Foods; nutraceuticals, medical foods, etc. · Food Base; for vitamin supplements, etc. · Your Imagination; New! or New and Improved! |
