1, different raw materials

Natto is made from soybeans (also known as soybeans), inoculated with natto mushrooms and then fermented at high temperatures and other processes. Natto originated in China and was introduced to Japan as a nutritious food and condiment. Natto is similar to fermented beans and odd-flavored beans in China. The health function of natto is mainly related to the nattokinase, natto isoflavones, saponins, vitamin K2 and other functional factors.

2, fermentation difference

Natto is a micro-ecological, health food made from small grains of soybean fermented by natto bacteria. Natto's unique flavor and smell, like a corrupt food. People, in general, cannot tolerate the natto that results from the corruption of soybeans after ?

Tempeh in the fermentation process, the microbial protease in the raw material soybean protein partially hydrolyzed, so the fermentation of maturity, can make the content of water-soluble nitrogen, and make the hardness of soybean decreased, protease is more likely to be hydrolyzed in contact with proteins to produce a series of intermediates, such as peptones, polypeptides, amino acids, etc., these low molecular weight proteins are ingested, you can no longer go through the digestive and directly for the intestinal The newest addition to the list is a new product, which is a new product that will be used in the next few years.

It is also superior to soybean, the fermentation process destroys the trypsin inhibitor, cellulase hydrolyzes cellulose to produce monosaccharides, eliminating the soybean absorption barrier that exists in this regard, and improves the digestibility of the bean nutrients.