Next-Generation Conditioning Food
Born from Fermentation & Metabolic Research
“We want to make food that people can eat with peace of mind.” This desire was the starting point of our research.
Triggered by family illness, we wanted to create food that people with illnesses could eat safely and deliciously to get the nutrients they need. This strong desire set us on the path of research.
We conduct research and development using fermented juices, velvet beans, and plant-based materials, aiming to develop foods helpful for pre-symptomatic prevention and daily conditioning.
Unheated "Vitality":
Scientific Verification of Enzyme Essence
Converting enzymes dwelling in raw fruits into bodily vitality. Rigorous research at Kochi University Tosa FBC has numerically proven the invisible "effects".
Coexistence of Ultimate Safety and High Energy
Thorough quality control based on HACCP (implementation of clean booths, incubators, etc.). Despite being unheated juice, satisfactory microbiological test results are obtained in each lot, and we strive to maintain high standards of sanitation management.
While no viable bacteria are detected, rapid tests using Lumitester detect "ATP (Adenosine Triphosphate)," a substance essential for the energy metabolism of all living organisms. Normally, this ATP level would suggest the presence of tens of thousands of viable bacteria, but extremely interesting results unique to home fermentation were obtained, showing energy production while no viable bacteria are detected.
菌検査結果（一般生菌数・大腸菌群ゼロ）
自社品質管理（クリーンブース）
Verification through Metabolome Analysis
Comparison between initial preparation and after fermentation through commissioned analysis by HMT (Human Metabolome Technologies). As a result, it was demonstrated that the numerical values of intermediates significantly increased in major metabolic pathways such as the TCA cycle (citric acid cycle), glyoxylate cycle, and glycolytic pathway.
Expected Effects: Suggested possibility of directly incorporating energy sources helpful for maintaining and promoting health, such as blood flow promotion, metabolic improvement, and brain activation. :
メタボローム解析結果（TCAサイクル）
ATP測定結果グラフ
For those interested in more detailed evidence data such as metabolome analysis and ATP measurement.
Velvet Beans Raised
with the "Moonlight Suite"
Maltima's Hassho-mame (velvet bean) research cultivation started in 2019 as one of the joint research projects with Kochi University Tosa FBC. Focusing on the L-DOPA component contained in velvet beans, we are continuously verifying changes in components based on cultivation conditions.
In our research, we verify component changes by combining factors such as acoustics, environmental conditions, fermented enzyme compost, cultivation, region, harvesting conditions, and HPLC analysis. An increasing trend in L-DOPA content under specific conditions has been confirmed, and the findings have been presented at academic conferences. We are currently continuing our research.
Comparison of Experimental Cultivation Results
*By utilizing music and enzyme compost, we achieved approx. 2x the L-DOPA levels (Joint research with Prof. Fujii, Tokyo University of Agriculture and Technology).
Fermented Gelato Research & Development
Translating research results into daily culinary experiences. A blend of in-house enzyme essence, organic glutinous rice amazake, and organic soy milk. A next-generation gelato with expected antioxidant, brain-activating, and intestinal regulating effects.
JAPAN Grand Prix
"Nippon no Takaramono"
2019 National Convention
Art & Science Special Award Winner
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Contact
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