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* Fermentation and aging technologies are in the process of being patented.
1. Food Ingredients And Microbe Are Mixed
2. Mild Environment For Fermentation And Aging
3. Sugar, AminoAcid, Organic Acid And Stickiness Are Produced
In general fermentation and aging, after food materials and microorganisms (yeast, lactic acid bacteria, etc.) that cause useful changes are combined, the reaction proceeds in a relatively mild fermentation and aging environment that does not lose enzyme activity. As fermentation and aging progress, useful ingredients such as sugars, amino acids, organic acids, and sticky ingredients are produced by the power of enzymes possessed by food materials and microorganisms.
1. Food Ingredients And Microbe Are Mixed
2. Stressed Environment For Fermentation And Aging
3. More sugar, AminoAcid, Organic Acid And Stickiness Are Produced, Giving Food More Value With Thick Taste, Flavor And Stickiness From Them
The uniqueness of our fermentation and aging technology lies in the types of microorganisms involved in fermentation and aging and the fermentation and aging environment. Shirakami Kodama yeast is used as the microorganism to be combined with food materials. In a fermentation / aging environment where stress is applied to the limit of not losing enzyme activity, it is possible to draw out the power of enzymes originally possessed by food materials and yeast. In other words, by using our fermentation and aging technology, we can fully draw out the original power of foods such as brown rice and soybeans, and increase the production of useful ingredients such as sugars, amino acids, organic acids, and sticky ingredients. High added value will be created in food processing such as richer taste and stickiness.
Yoshihiro Tsuji, the representative of Future Food Lab., Was involved in drug sales as a drug dealer before engaging in the food and agriculture fields. As he continued his sales work, the question “Isn’t the use of medicine a symptomatic treatment?” Grows, and fundamental physical development … Health promotion is in the food and agriculture fields. I came to think that there is.
With that in mind, he started farming and have been trying to grow crops without using pesticides since the 1980s. At that time, agriculture without pesticides was treated as a stranger, and it was difficult to get an understanding of its value. For this reason, instead of selling the grown crops as they are, we have also been working on food processing to make them more delicious and easier to eat.
What was in food becomes the material that enters our body by eating and then builds our body. Therefore, we wanted to grow crops and deliver them as food with the desire that children living in the future and adults watching over them should eat foods that do not contain extras. In addition, fertilizers and pesticides used for crops that can be harvested in rice fields and fields, such as rice and soybeans, have a long-term effect on the environment and the creatures in it. When I thought about that, we wanted to grow the crop in a way that was as close to nature as possible without using pesticides or fertilizers, and to bring out the power that the crop originally had. More about What!
We believe that by utilizing our unique fermentation and aging technology, we can produce foods that have a positive impact on human health. Therefore, I created this Future Food Lab. Website with the desire to spread foods that utilize this technology to the world so that many people can become healthy and lead a richer life. In particular, we have advanced research on rice and soybeans, succeeded in fermenting and aging whole brown rice including bran and soybeans including okara, so that the whole thing can be eaten deliciously. It’s done. Therefore, utilizing this technology, we are developing vegetable foods for vegans, foods that do not use milk or eggs, and local dishes. I would be very happy if everyone could feel the value of this technology and look for ways to utilize it together.
Yoshihiro Tsuji
Representative of Future Food Lab. After engaging in sales as a drug dealer, he encountered Dr. Theo Colborn’s book “Our Stolen Future” and went on to farm. After that, he started the processed food business of produced rice and soybeans, and established Akita Hinai Foods Co., Ltd. and Natural Farmers Co., Ltd. When he was developing products to foster a culture that eats the whole thing, he met Dr. Keitaro Takahashi and began to work on product development utilizing peptide and aging technology.
Keitaro Takahashi
Engaged in product development, patents and trademarks for “Shirakami Kodama Yeast” as Akita Prefecture as a senior researcher at the Akita Prefectural Food Research Center. I was involved in the fermented liquid of soymilk while conducting research on fermented products and fermented liquids made with Shirakami Kodama yeast, and I was asked to cooperate with the product development of Tsujiyo Inn, who was developing products using soymilk. I did.
We decided to take on the challenge of making a vegan mayonnaise without eggs, using the technology that Dr. Takahashi had been researching. Originally, the salad oil used in ordinary mayonnaise was soybean oil, and we imagined that we could get the natural mayonnaise flavor by using soy milk, the raw material for tofu. I also thought that the sourness and deliciousness unique to the fermented liquid produced from Shirakami Kodama yeast and soy milk would be effective in bringing out the flavor of mayonnaise. As we had expected, we were able to create a mayonnaise-flavored seasoning using soy milk and soy milk fermented liquid, and we started selling it.
Initially, it was purchased by people with egg allergies as an “egg-free mayonnaise flavor seasoning,” but in recent years, it has become a product supported by more and more customers, partly because we are now in an age of thinking about the environment as a whole, as represented by the SDGs.
Our relationship with Dr. Takahashi continued with the development of soy milk amazake, which can be made in a similar way to Mayo Beans. This product has been favored by customers as it provides nutrients that cannot be found in amazake made only from rice.
Unlike mayo beans and soy milk sweet sake, brown rice jellies were developed using a technology that matures brown rice without the use of yeast. Brown rice is sometimes eaten as sprouted brown rice to improve digestion and absorption, but the GABA contained in sprouted brown rice However, the GABA contained in germinated brown rice affects the sweetness and umami of the rice, so we decided not to germinate the rice, but to age it in order to preserve its flavor. The aging process. increases the water-holding capacity of the rice, making it not only delicious to eat as is, but also a product that can be used as a thickening agent, such as a binder for making gluten-free bread.
This is a vegan spread developed by Dr. Takahashi and with advice from people involved in product sales. It can be used in place of butter, on toast, and in cooking. This is a product that has been attracting inquiries as interest in “plant -based foods that substitute the functions of animal-based foods “is growing both in Japan and overseas due to increasing health awareness and consideration for environmental issues.
We contribute to the food and agriculture in the future with our technologies of fermentation and aging
© Future Food Lab.