The patented quality of our dried natto from BIO soybeans
Using the right technology is the key to maintaining quality, so we want to discuss our production process in detail. Our dried natto does not lose the properties of fresh soybeans thanks to innovative scientific solutions. This method has been patented by us under Patent No. PL 237235, and we invite you to learn more about the details of this unique process.
The challenge: how to dry and not spoil?
First, traditional drying means high temperatures. While this is not a problem for many products, it is risky for natto. In addition, soybean ingredients are sensitive to heat. Therefore, ordinary drying can sometimes be harmful. As a result, it destroys the health-promoting power.
📄 Patent details
Patent number: PL 237235
Subject: Convection drying method
Goal: Protect bioactive compounds
Major benefit: Preservation of nattokinase and vitamin K2
Our solution, a three-step process
This process takes time. Nevertheless, we focus on quality. That’s why, we control the humidity and temperature. Thanks to this, we create a unique product. Obtained in this way Natto dried BIO forms the basis for both a product for direct consumption and for supplements in the form of natto capsules and natto tablets. Moreover, the process has three stages:
Stages of drying
Precise control of conditions:
- First, the preliminary stage. This is the delicate treatment of the raw material.
- Next, the stage proper. This is slow drying.
- Finally, re-drying. It’s stabilization and crispness.
Preserved values
What you gain from this method:
- Active Nattokinase.
- Natural Vitamin K2 MK7.
- Live cultures of natto bacteria.
- Taste without the “burning” effect.
Technology in healthcare
In summary, Patent PL 237235 is an important mark. First of all, it is a guarantee of quality. Namely, you have a product with unique technology. Importantly, the priority is health. Therefore, we avoid preservatives. In this way, nature itself works.