[Maruyanagi Kokuraya] Expanded production line for “Maruyanagi steamed soybeans”
*Maruyanagi Kokuraya Co., Ltd.*
Press release: September 20, 2024
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Expanded production line for “Maruyanagi steamed soybeans”
*Starts operation on 10/1! Responding to market expansion as the No. 1 steamed bean share*1 manufacturer*
Maruyanagi Steamed Bean Factory (Sha Factory/Second Factory) * Maruyanagi Kokuraya Co., Ltd. (Higashinada Ward, Kobe City), which operates the Maruyanagi brand of steamed beans, tsukudani, and boiled beans.
(Representative Director and President: Yuji Yanagimoto) has added a new production line to the new steamed bean factory that started operation in 2020 as the second factory of the Yashiro Factory (Kato City, Hyogo Prefecture), and will expand the production line in October 2024. We will start operating from the 1st. This will increase our steamed bean production capacity by about 20%. *
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Our company launched “Steamed Soybeans” in 2004, and will celebrate its 20th anniversary in 2024. The steamed bean market continues to grow and is currently approximately 6.5 billion yen* due to the “taste and nutrition of soybeans as they are” and the “convenience of opening and eating them as is.”
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It became. With this line expansion, we aim to provide a stable supply of products as the No. 1 steamed bean manufacturer, further strengthen our sales system, and expand the market. *
*1 Calculated based on KSP-POS performance and Maruyanagi shipment status *2 KSP-POS national steamed bean sales share May 2023 – April 2024
● * Background: Steamed bean market expansion*
Steamed beans/boiled PI price trends
When steamed beans were released in 2004, boiled soybeans accounted for most of the ingredients. “We want to convey the appeal of steamed soybeans, which are delicious and nutritious, to as many people as possible.” Based on this belief, Maruyanagi worked to popularize steamed beans through various activities. Steamed soybeans have been well-received by customers for their “tasty and nutritious
soybean-like taste” and “convenience of being able to open and eat them as is”, and in recent years as a “high-quality protein source”, and the market has gradually grown, with the market gradually growing, and in 2018, The steamed bean market has surpassed the boiled bean market. Currently, the steamed bean market has grown to approximately 6.5 billion yen and continues to evolve.
● *The company factory and second factory are state-of-the-art factories specializing in steamed bean production*
Maruyanagi Steamed Bean Factory (Sha Factory/Second Factory) Our Company Factory/Second Factory is a factory dedicated to the production of steamed beans that began operations on April 1, 2020. We produce our main products, such as the “delicious steamed beans” series (steamed soybeans, steamed black beans, and steamed salad beans).
This is a state-of-the-art steamed bean production line that increases production efficiency through automation and robotization. In addition, the energy-saving design reduces environmental impact. With the addition of this new line, our steamed bean production capacity is expected to increase by 20%. As a manufacturer with the No. 1 share of steamed beans, our factory is responding to further market expansion. ● * (Reference) No.1 share of steamed beans! Long-selling product “Maruyanagi steamed beans”*
Steamed bean manufacturer share
Maruyanagi, which manufactures and sells boiled soybeans, next developed a product called “delicious boiled soybeans.” The year was 2002, and health-consciousness began to demand boiled beans with a lighter flavor and less sweetness. However, all of the prototypes produced lost the original taste of soybeans. One day, the product was far from being a delicious boiled soybean, and development was extremely difficult. By heating the soybeans without boiling them, they created the ideal soybean, which is fluffy and sweet like chestnuts. It was the moment when steamed soybeans were born. As research progressed, it was discovered that steamed soybeans not only taste better, but also have less nutritional loss, and in January 2004, the industry’s first product was commercialized. Today, Maruyanagi’s steamed beans continue to evolve as a long-selling product with the No. 1 market share.
[Steamed soybean information site “Steamed soybean town” URL] https://www.maruyanagi.co.jp/mushimame/
● * (Reference) Maruyanagi’s steamed soybeans will celebrate their 20th anniversary in 2024*
20th anniversary of steamed soybeans
Maruyanagi’s steamed soybeans celebrated their 20th anniversary in January 2024. Steamed soybeans have grown and gained support from many customers due to the convenience of being able to eat them as they are after opening the package, as well as the inherent nutritional value and taste of soybeans. Furthermore, soybeans have been attracting attention in recent years as a source of high-quality protein. In order to let more people know about the appeal of these steamed soybeans, we will be launching a special 20th anniversary website from December 14, 2023, with a variety of content available. In addition to learning about the “congratulatory messages” received from many people, the “history of steamed soybeans”, and “activities to spread the word about steamed soybeans,” we also introduce various events and projects throughout the year. .
[Steamed soybean 20th anniversary special site URL]
https://www.maruyanagi.co.jp/mushimame/20th/
● * (Reference) The nutritional value of steamed soybeans is among the highest among soybean products*
Nutritional value of steamed soybeans
Steamed soybeans are characterized by the original taste and nutrition of soybeans. Because it is steamed, it is not only full of the deliciousness and flavor of the soybeans themselves, but also allows you to take in all of the nutrients found in soybeans, including their protein and dietary fiber.
Regarding the dietary fiber in soybeans, until now mainly insoluble dietary fiber has been considered, but a new analytical method (AOAC2011.25 method) has made it possible to analyze low-molecular water-soluble dietary fiber. It has been found that the diet contains both insoluble and water-soluble dietary fiber. From the 2020 edition (8th edition) of the Japanese Food Standard Table of Foods, the amount of dietary fiber based on a new analysis method has been published, and it has been found that steamed soybeans contain 1.9 times more water-soluble dietary fiber than boiled soybeans. I did.
Comparison of dietary fiber amount
*Research by Japan Food Research Center (Steamed soybeans: Maruyanagi Kokuraya), Boiled soybeans: Japanese Food Standard Composition Table 2020 edition (8th edition) Yellow soybeans, boiled
● * (Reference) Steamed soybeans have less environmental impact and are earth-friendly*
Steamed soybeans are an environmentally friendly ingredient. Compared to beef, soybeans require less than 1/8th the amount of water to produce 1kg and emit less than 1/85th the greenhouse gases during production. Incorporating steamed soybeans into your daily diet is part of a sustainable food production system and contributes to the earth.
Comparison of water consumption during soybean and beef production Comparison of greenhouse gas emissions during production of soybeans and beef ● * About Maruyanagi Kokuraya Co., Ltd.*
With the main theme of “passing on the wonders of traditional ingredients to the next generation,” we are developing new foods that take advantage of the health value and deliciousness of traditional ingredients such as kelp, beans, grains such as glutinous barley, and vegetables that we have been handling for many years. I would like to work on the proposal and pass it on to the next generation.
Maruyanagi Kokuraya
* 【Company Profile】*
Company name: Maruyanagi Kokuraya Co., Ltd.
Head office location: 4-9-21 Mikagezuka-cho, Higashinada-ku, Kobe City Representative Director and President: Yuji Yanagimoto
Business details: Manufacture and sale of steamed beans, tsukudani, and boiled beans
Founded: December 26, 1951
HP: https://www.maruyanagi.co.jp/