{"id":295,"date":"2021-03-10T05:48:00","date_gmt":"2021-03-10T03:48:00","guid":{"rendered":"http:\/\/seli.si\/?p=295"},"modified":"2024-04-20T10:23:57","modified_gmt":"2024-04-20T08:23:57","slug":"natto","status":"publish","type":"post","link":"https:\/\/seli.si\/natto\/","title":{"rendered":"Natto \u2013 fermentirana soja, K2"},"content":{"rendered":"\n

Opis izdelka – fermentirana soja, od 2013<\/h2>\n\n\n\n

Natto in soja sta “povezana” pojma, preko fermentacijskega procesa. Fermentacija poteka<\/a> pod posebnimi pogoji in s kulturo Bacillus subbilis. Proces poteka pri razmeroma visokih temperaturah. Pred fermentacijo je potrebno zagotoviti visoko stopnjo sterilnosti fermentiranega okolja. Prvotno je bil postopek razvit z uporabo teh bakterij, ki so v naravi prisotna v ri\u017eevi slami. Za kvalitetni produkt je potrebna dobro posu\u0161ena sojo, ki preko fermentacije dobi povsem druga\u010dno nutricijsko vrednost.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n
KUPI<\/a><\/div>\n<\/div>\n\n\n\n

Soja je, je v zadnjem stoletju postala zelo pomemben prehramben vir za \u010dlove\u0161tvo. Pridelava soje se je v svetu enormno pove\u010dala in s tem tudi posledi\u010dno raziskave njenega vpliva na zdravje ljudi. Nekaj desetletij nazaj so sojo povzdignili v najbolj perspektivno hrano za \u010dlove\u0161tvo. Postala je poceni nadomestek za meso. Produkti soje so prisotni skoraj v ve\u010dina \u017eivil. Sled tega je bila soja dokaj hitro podvr\u017eena genetskim spremembam, ki so sojo v zadnjih letih spravila na slab glas. Nekateri strokovnjaki trdijo, da soja ni primerna za prehranjevanje \u010dloveka. Vendar tudi najhuj\u0161i nasprotniki soje priznavajo pozitivne u\u010dinke fermentirane soje.<\/p>\n\n\n\n

Zanimive raziskave<\/h2>\n\n\n\n

Mnoge uradno priznane raziskave vpliva rednega u\u017eivanja natta dajejo zelo pozitivne rezultate. Dosti raziskav je narejenih na japonske, kjer je tudi najve\u010d redne uporabe natta in ugotavljajo, da je vez med to hrano in dejstvo, da imajo Japonci eno najvi\u0161jih vrednosti povpre\u010dne \u017eivljenjske dobe prebivalstva v svetovnem merilu. Precej podobnih pozitivnih raziskav je v podro\u010dju vpliva na kardiovaskularne lastnosti telesa tistih, ki natto konzumirajo in tudi gostoto kostne mase zaradi visoke vrednosti K2 (MenaQ7) vitamina.<\/p>\n\n\n\n

Natto <\/strong>velja za zna\u010dilno japonsko hrano, ki jo propagira tudi japonska vlada, da bi obdr\u017eala visok nivo dobrega zdravstvenega stanja prebivalcev. Japonci so na vrhu lestvice z najdalj\u0161o povpre\u010dno \u017eivljenjsko dobo in z zelo majhnim odstotkom sodobnih zdravstvenih problemov (srce, o\u017eilje<\/a>, kosti, prebava, rak\u2026).<\/p>\n\n\n\n

\"natto\"<\/figure>\n\n\n\n

Popularnost natta v zahodnem svetu je povzro\u010dila raziskava Dr.H. Sumi-ja iz University of Chicago v letu 1980, ko je ugotovil vpliv natta na prepre\u010devanje nastajanja krvni strdkov v o\u017eilju. Najbolj znana lastnost fermentirane soje –  <\/strong>je vitamin K2 (MenaQ7)<\/strong>, ki ga je v tem \u017eivilu izjemno veliko. Njegov vpliv na \u010dlovekovo zdravje je dokazan z raziskavami.<\/p>\n\n\n\n

Natto v SLO<\/h2>\n\n\n\n

Na\u0161a fermentirana soja <\/a>SLO natto<\/strong> je iz doma\u010de ekolo\u0161ko pridelane soje, ki se producira z lastnim semenom \u017ee ve\u010d kot deset let. Mikrobi za fermentacijo so od proizvajalca Mitoku Japanese. Dr\u017eimo se standardnega postopka fermentacije in z lastnim inovativnim delom posku\u0161amo dosegati visoko kakovost izdelka. Zaradi tega ima prijeten in ne\u017een okus. Med fermentacijo so fermentirana zrna v stiku samo s steklom in lesom. SLO natto ponujamo v steklenih kozarcih, ki so vakuumirani. Neto vsebina kozarca je 330 g, kar zadostuje za tedensko koli\u010dino u\u017eivanja, ki jo priporo\u010dajo nutricisti.<\/p>\n\n\n\n

Proizvodnja sega v leto 2013, ko smo po uspe\u0161nem za\u010detku pri\u010deli razmi\u0161ljati tudi o proizvodnji in ponudbi tega izdelka na slovenskem tr\u017ei\u0161\u010du. Tako smo postali prvi ponudnik sve\u017eega natta v Sloveniji. Da bi zagotovili kakovost smo se odlo\u010dili za stekleno embala\u017eo, ki ni obi\u010dajna, vendar se nam zdi bolj primerna od plasti\u010dne. Izdelek po\u0161iljamo po hitri paketni dostavi tako, da pride do kupca v dobri 24 urah.<\/p>\n\n\n\n

\"natto\"<\/figure>\n\n\n\n
\n
KUPI<\/a><\/div>\n<\/div>\n\n\n\n

Natto – viri in uporaba:<\/h2>\n\n\n\n

– Super Healthy and Nutritious<\/a>
– Eat Natto, Live Longer?<\/a><\/p>\n\n\n\n

    \n
  1. Hranite ga v hladilniku v najhladnej\u0161em delu (ne v vratih), v originalni embala\u017ei,<\/li>\n\n\n\n
  2. kozarci so vakuumirani, pred prvim odpiranjem odstranite selotejpno zaporo na pokrovu kozarca,<\/li>\n\n\n\n
  3. vsebino zajemite s \u010cISTO \u017elico iz plastike ali lesa – ne sme biti kovinska,<\/li>\n\n\n\n
  4. zajeto koli\u010dino natta intenzivno preme\u0161ajte z \u017elico v manj\u0161i skodeli, da se spro\u017ei sluzna ovojnica zrn,<\/li>\n\n\n\n
  5. kozarec takoj zaprite in ga vrnite v hladilnik,<\/li>\n\n\n\n
  6. priporo\u010dena dnevna koli\u010dina je 40-50g ali zvrhana ju\u0161na \u017elica,<\/li>\n\n\n\n
  7. lahko ga tudi razdelite na porcije in zamrznete, tako podalj\u0161ate rok uporabe na ve\u010d kot leto dni,<\/li>\n\n\n\n
  8. natto je kot za\u010dimba in ga vme\u0161amo v glavno jed,<\/li>\n\n\n\n
  9. ne priporo\u010damo, da ga toplotno obdelujete (kuhanje, pe\u010denje),<\/li>\n\n\n\n
  10. s \u010dasoma lahko pride do spremembe v \u017eivilu, tudi \u010de ga hranimo v hladilniku, ker fermentacija \u0161e vedno upo\u010dasnjeno te\u010de, zato ga porabite v nekaj tednih,<\/li>\n\n\n\n
  11. natto postane neuporaben, ko znatno spremeni okus in vonj, ter se na njem pojavi plesen \u010drne, zelene, rde\u010dkaste ali rumene barve,<\/li>\n\n\n\n
  12. \u010de se dr\u017eite pravil, izdelek dolgo ohranja svoje lastnosti – v hladilniku do en mesec<\/li>\n<\/ol>\n\n\n\n

    Kot za vse naravne produkte velja tudi za natto, da lahko pozitivne u\u010dinke dose\u017eemo samo z dolgotrajni rednim u\u017eivanjem.<\/p>\n\n\n\n

    Me\u0161anje pred uporabo in paket<\/h2>\n\n\n\n

    Kozarci so vakuum\u00edrani in v za\u0161\u010ditni kartonski embala\u017ei. Pred po\u0161iljanjem, paket ohladimo tako, da \u010das transporta na vsebino paket ne vpliva.<\/p>\n\n\n\n

    \"\"<\/a><\/figure>\n\n\n\n
    \n
    \"natto\"
    natto<\/figcaption><\/figure>\n<\/figure>\n\n\n
    \n
    \"natto\"<\/figure><\/div>\n\n\n
    \n
    KUPI<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Opis izdelka – fermentirana soja, od 2013 Natto in soja sta “povezana” pojma, preko fermentacijskega procesa. Fermentacija poteka pod posebnimi pogoji in s kulturo Bacillus subbilis. Proces poteka pri razmeroma visokih temperaturah. Pred fermentacijo je potrebno zagotoviti visoko stopnjo sterilnosti fermentiranega okolja. Prvotno je bil postopek razvit z uporabo teh bakterij, ki so v naravi…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[2],"tags":[],"yoast_head":"\r\nNatto \u2013 fermentirana soja, K2 - Kmetija Jovan Seli\u0161nik<\/title>\r\n<meta name=\"description\" content=\"Natto - zna\u010dilna japonska hrana. Ima visoka vrednost K2 (MenaQ7) vitamina. 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