Development of a New Itohiki-Natto Manufactured for Elderly Japanese

Abstract

Japanese traditional fermented food natto is rich in vegetable protein and is consumed on a daily basis. Japan's older population is rapidly increasing and therefore, it is important to develop a new natto preferred in the elderly people from a nutritional standpoint. For the development of a new natto, following four aspects are essentially required : (1) soybeans and natto strains, its combination, (2) new manufacturing methods, (3) sauce for natto, (4) types of package. However so far, the studies for improving natto have been mainly focused on the characteristics of natto strains. In the present study, by carefully watching the dietary habits of the elderly people, we have developed the new natto that is consumed conveniently and is popular with them. In addition, we explained the sauce and types of package, for natto. It is hoped that natto will be consumed not only in Japan but also in wider areas in the near future.