Introduction Flow

A total full-line service is provided

• 01 layout, which includes architectural planning, and equipment planning
• 02 Investment effect calculation
• 03Procurement and supply of soybeans (raw material), natto starter, sauce, packaging materials, etc.
• 04Manufacturing, selling, delivering, and installing natto production equipment
• 05Natto production trainings, which include production method, hygiene, maintenance, and the tips of how to make high quality and delicious natto
• 06Machinery and equipment maintenance

Natto Production Process

• 
  Raw Material Processing

  As most soybeans are produced at different regions, have different colors and shapes, and contain a lot of foreign objects such as earth, sand, stones, dust, organic matter, etc., it is necessary to remove those impurities and perform sorting and screening before the main production.

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• 
  Bean Washing and Soaking

  Once the soybeans are sorted and screened, a bean washing machine is used to clean the beans for removing those impure objects attaching to the seed coats. Following the washing process, the soybeans are then soaked to the water for water absorption so that the cooking and bacillus natto inoculation processes can be efficiently performed.

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• 
  Cooking Process

  In order to make it so the soybeans' softness is appropriate for Natto bacteria reproduction and humans' mouthfeel, the soaked soybeans are cooked via high pressure after soaking. Through the cooking process, not only the soil microorganisms attaching to the soybeans’ surface are sterilized, but also the soybeans' structure is softened, which enables the soluble component of the grain to leach to the surface of the seed coats.

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• 
  Inoculation of Bacillus Natto

  The process to equally distribute and adhere the spores of bacillus natto to the cooked soybeans is called inoculation. Mainly, a spray type device or a watering pot is used to scatter and inoculate bacillus natto to the soybeans.

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• 
  Filling Process

  Regarding filling operation, there are two types of methods having been practiced, machinery filling or manual filling. For most people who do not have the knowledge of natto production, it is thought that natto would be filled into containers after fermentation process takes place and it is sold in such a manner. However, the actual process is to fill inoculated soybeans into the containers first and then proceed to the fermentation process.

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• 
  Fermentation Process

  During natto production process, fermentation is considered to be the most important process. The fermentation process of natto is short-term maturing type process. To describe in an extreme manner, natto’s quality is determined within 15-16 hours. The fermentation process is mainly separated into 4 phases, (1st phase) Precooling. (2nd phase) Germination and Reproduction, (3rd phase) Fermentation, and (4th phase) Maturing and Forced cooling, and the key point is temperature and humidity control.

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• 
  Refrigerated Maturing

  Maturing process is normally conducted under 5 degrees Celsius, and during the secondary packaging and sorting process, temperature needs to be properly controlled while paying attention to the fact that the product temperature does not rise as well as making sure that the secondary reproduction of bacillus natto does not occur.

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• 
  Secondary Packaging and Distribution

  Following the fermentation and low temperature maturing process, the products finally reach to the distribution phase. The products, which have been kept at low temperature and matured, are commercialized after secondary packaging is performed, for which there are many different types of packaging methods. The sufficiently cooled down products are then distributed to the costumers via refrigeration trucks and deliciously served on the tables of households.

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