Development of low sticky texture natto “MAMENOKA”

DOI Web Site 1 Citations
  • KUBO Yuji
    Laboratory of Local Foods, Industrial Technology Institute Of Ibaraki Prefecture
  • NAKAGAWA Rikio
    Laboratory of Local Foods, Industrial Technology Institute Of Ibaraki Prefecture

Bibliographic Information

Other Title
  • 糸引きの少ない⌈豆乃香⌉の開発

Description

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 lower stickiness. We named this strain “IBARAKI st-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 commercial Natto. Firmness, color, and nutrient (polyamine) content of MAMENOKA were almost the same as commercial Natto. We performed taste tests of MAMENOKA and commercial Natto. The majority of those tested reported that MAMENOKA was easier to swallow than commercial 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.

Journal

  • Synthesiology

    Synthesiology 11 (1), 1-11, 2017

    National Institute of Advanced Industrial Science and Technology

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