Development of low sticky texture natto “MAMENOKA”

Kubo Yuji, Nakagawa Rikio

doi:10.5571/syntheng.11.1_1

Many foreigners appreciate Japanese foods because of their health properties. However, few foreigners like natto, because of its sticky texture. The Ibaraki prefectural government started the “development of low sticky texture natto” project to export natto-based products to France and Germany, among other countries. The use of specially shaped packages, or edible glue lowers the stickiness of natto. However, these methods require new processing machines. Natto makers would like to produce low sticky texture natto without having to purchase new machines. To meet this challenge, we developed a new strain of bacteria from a natural mutation during subculture of Bacillus subtilis. This strain produces substances with less stickiness. We named this strain “IBARAKI ℓst-1,” and called natto products fermented by IBARAKI ℓst-1 “MAMENOKA.” MAMENOKA means fragrance of fermented soybeans. We found that the stickiness and viscosity of MAMENOKA were significantly lower than that of commonly sold natto. Firmness, color, and nutrient (polyamine) content of MAMENOKA were almost the same as commonly sold natto. We performed taste tests of MAMENOKA and commonly sold natto.　The majority of the people who tested MAMENOKA reported that it was easier to swallow than commonly sold natto, because of its low viscosity. Some natto makers in Ibaraki are utilizing these properties of MAMENOKA to develop new natto-based products, such as dipping sauces, pastes, and dressings.

Development of low sticky texture natto “MAMENOKA”

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