China's natto industry has stepped to a new level of standardized development

Business club, July 10 -- a seminar on the technical requirements of natto extract was held in Shanghai, organized by the Health Advisory Service Committee of China Health Care Association At the meeting, experts from China Food Fermentation Industry Research Institute, China food and drug inspection and Research Institute, Beijing Center for Disease Control and prevention, China Health Care Association and representatives of natto raw material manufacturers Beijing Yanjing Zhongfa Biotechnology Co., Ltd were invited to jointly study and discuss related issues of technical requirements for natto extract Industry insiders pointed out that the introduction of the technical requirements of natto extract not only promoted the frustrated Chinese natto industry to the track of standardized development It also promoted China's natto industry to a new level of development Natto: the emerging industry is looking forward to the healthy development of natto, which is a product with special flavor produced by fermentation under certain temperature and humidity with soybean and other beans as raw materials, after impurity removal, cleaning, soaking and cooking, inoculated with Bacillus subtilis Natto extract is a product made from fresh natto by vacuum freeze-drying, solid-state separation, grinding, screening and other processes Natto products have the dual characteristics of raw beans and microbial fermentation metabolites In 2002, the Ministry of Health issued wfjf [2002] No 308 "Reply of the Ministry of health on the management of natto as a common food", which clearly stated that "natto has a certain edible history in China Natto fermented by Bacillus subtilis should be managed as ordinary food At present, there are four kinds of natto products on the market: fresh natto, natto capsule, natto compatible capsule and nattokinase capsule In 2004, the first natto based "Guo Shi Jian Zi" health food was approved There are 9 kinds of natto health food approved by the State Food and drug administration, whose functions are to enhance immunity (2 kinds) and assist in reducing blood lipid (7 kinds) It is understood that the production and research of natto in China started in the 1990s, and the industrial production started at the beginning of this century Due to the relatively late research on natto in China, the majority of consumers have not enough understanding of natto food Before 2010, people who know natto and consume natto are mainly concentrated in Tianjin, Hebei and other places in the region, mainly some elderly groups with stable income and relatively good family conditions China's Ministry of Commerce formulated the industry standard of natto in April 2009 and formally implemented it on December 1, 2009 It has triggered a wave of concern and Research on natto in China After the domestic manufacturers spare no effort to promote, natto health food sales in the market all the way up Many health care products manufacturers see the huge development potential of this new product, and they have put into production It is understood that up to 2010, more than 20 companies in China are producing or selling natto products There are no less than 100 manufacturers of nattokinase capsule products In October 2010, the media broke out an event of natto capsule using the name of Japanese experts and an event of wanton false propaganda in the advertisement of a natto soft capsule product of a group company This move has pushed natto products to the forefront of widespread concern from all walks of life According to reports, "natto products" in the Chinese market suffered a huge blow, about 70 to 80% of the manufacturers were forced to give up the natto industry Industry insiders believe that the media's exposure to natto has more standardized the development of natto industry, played a role in eliminating the false and reserving the true, survival of the fittest, and purifying the market, and natto has been more widely publicized, so that more former customers and new customers have a more rational understanding of natto and formulate relevant national standards for natto food as soon as possible, which is to solve the current "natto chaos" The fundamental approach Standards: promoting the standardization and science of industrial management Cheng Chi, vice president of China Food Fermentation Industry Research Institute, introduced that based on the application status of natto extract in health food, according to the notice of China Health Care Association entrusted by the Department of food and cosmetics supervision of the State Food and drug administration to study the technical requirements of natto extract, the raw material of health food (SFDA [2011] No 311), in early November 2011, China Health Care Association Advisory Committee of health food association, China Food Fermentation Industry Research Institute and natto health food manufacturer Beijing Yanjing Zhongfa Biotechnology Co., Ltd and other parties jointly completed the formulation of technical requirements for natto extract At the seminar, vice president Cheng Chi interpreted the technical requirements He pointed out that the technical requirements are applicable to the natto extract which is made from natto by freeze vacuum drying, solid-state separation, grinding, screening and other processes Through the analysis and detection of the collected samples, the technical standard of natto extract from health food raw materials was completed, and the sensory evaluation content, the limit value of the iconic components, the physical and chemical indexes and the detection methods were established The technical requirements stipulated the technical requirements, test methods, inspection rules, labels, packaging, transportation and storage requirements of natto extract from health food raw materials The standard includes raw material requirements, natto extract production process, sensory requirements, iconic ingredients, physical and chemical indicators, microbial indicators and other chapters The technical requirements of nattokinase are the first time to put forward the technical standards that can reflect the technical characteristics of nattokinase Bacillus subtilis and nattokinase are listed in the technical requirements as the landmark components of nattokinase The electrophoretic characteristic map of nattokinase protein is listed in the technical requirements, and the detection method of nattokinase is unified It indicates that the production management of natto products in China is further standardized and scientific Enterprises: two years ago, the good market was promoted by superior brands, which made consumers know natto better, and products with hard brand, strong strength and good reputation are more favored by consumers Therefore, to promote the healthy development of the industry, enterprises have an important responsibility At the seminar, experts called on all enterprises to actively unite, strengthen industry self-discipline, take the interests of consumers as the common interests of the industry, resist illegal marketing activities, and purify the market environment Establish a stable R & D team, improve product R & D level, pay attention to basic research and independent innovation, stabilize product quality, and do solid work Beijing Yanjing Zhongfa Biotechnology Co., Ltd., a subsidiary of Yanjing Beer (6.85, - 0.10, - 1.44%) group company, participated in the formulation of technical requirements After 10 years of development, the company's products have been sold to more than 20 provinces and cities across the country, bringing a healthy gospel to consumers Yanjing Zhongfa company has made great contribution to the development of natto industry In 2002, the Ministry of health agreed to manage natto as a common food The reply was put forward by Yanjing Zhongfa The company made great efforts to establish a legal basis for the healthy development of natto industry In 2003, the company introduced the natto production equipment of Japan bell and Industrial Co., Ltd through Mitsubishi Co., Ltd., which is the first enterprise in China to introduce natto production equipment Industry insiders pointed out that the reason why Yanjing Zhongfa company produces high-quality products is that with the strong support of Yanjing Beer Group Company, it is willing to invest in scientific research, ensure human, material and financial resources, establish a modern management system, and have a high-quality staff In addition, the company has its own raw material planting base, modern equipment imported from Japan, first-class management system, first-class plant layout and cleaning requirements, vacuum freeze-drying equipment, national food and drug level health product approval and other one-stop production control process, which provides a reliable guarantee for the production of high-quality products, so it has become the first domestic natto production enterprise And the leader Wang Weidong of Beijing Yanjing Zhongfa Biotechnology Co., Ltd introduced that the formulation of technical requirements for natto extract enhanced the reliability and safety of natto health care products, pointed out the direction for the production of natto health care products, and provided the basis for scientific publicity of natto health care products The technical requirements of natto extract will be officially issued soon Industry insiders pointed out that China is the world's largest producer and consumer of soybeans and their products, laying the foundation for the development of natto products in China With the further development of society, people's understanding of natto will continue to deepen, and the pursuit of the concept of health will be more urgent The development of natto in China's food industry and its application in many fields will move to a new stage.