KR102014461B1 - Advanced flavored foods manufacturing method by use of low salty material through Lactic fermentation - Google Patents

Abstract

The present invention in order to solve the above problems, the present invention in the juice or raw seaweed or trichophytium extract of raw seaweed or trichophyteum Lactobacillus plantarum KCCM 11322, Leuconostoc mesenteroides KCCM 35471 or, Lactobacillus brevis The present invention provides a technique of inoculating any one of KCCM 11904 and incubating the same, and using the low chlorine material liquefied or powdered in food production.

Description

Advanced flavored foods manufacturing method by use of low salty material through Lactic fermentation}

The present invention relates to a technique for producing a low-salt processed food using a low salt powder and a liquid seasoning material processed to lactically ferment the salt plant to include an organic acid. The present invention is made of low salt powder and liquid fermented by lactic acid fermentation by using bio or dried seaweed and tribal herb known to have high salt content, and mixed with citric acid to make salinity similar to organic acids. It is abundant and can supply low salt material which is good for health function. In addition, it is to provide a fermented low chlorine material that can replace the conventional sodium chloride because the effect is similar to the commercial products in the representative processed foods such as cold noodles broth, ramen soup, salted sauce and demi-grass sauce.

Salt, which is based on sodium chloride, is a salty white crystal and is one of the essential minerals necessary to maintain human life. In particular, it is used in the processed food industry as an essential seasoning to make food taste. In Korea, the technology of pickling cereals and pickling for long-term storage of food is more developed than other countries, which is why Koreans are known to have a preference for salty taste. In other words, because the three sides of the country is in contact with the sea, the salt can be easily produced, the country has developed a lot of salt foods for effectively storing food.

However, sodium content in salt reaches about 40%, and excessive consumption of it is known to cause various diseases such as osteoporosis, hypertension, heart disease, stroke, gastric cancer, and chronic kidney failure. The World Health Organization (WHO) sets a daily recommended sodium intake of 2,000 mg, but according to recently released data from the Ministry of Health and Welfare, Koreans have an average daily sodium intake of 4,878 mg, which is about 2.4 times higher than the recommended amount. It is demanding the processed food industry to recognize and reduce sodium intake.

According to one study, the amount of salt consumed in food is only about 10% in natural ingredients, but about 15% is added during cooking and about 75% is added during manufacturing of processed foods. It is reported. In particular, the rapid increase in economic activity and the increase in the number of single-person households have resulted in a significant increase in the percentage of processed foods consumed by consumers. For this reason, the Ministry of Food and Drug Safety has been promoting a nationwide policy to reduce sodium intake, and consumers have begun searching for salt substitutes to change the habit of overdose, which is particularly prevalent in Korea.

An alternative, hylophyte, is a plant that grows in salty lands, and grows well in lakes and rocky areas, mainly by the seasides and inland salts, especially saltwort, while salt (potassium K) has a salty taste. It is known to be rich in minerals such as magnesium (Mg), calcium (Ca) and iron (Fe), and contains 50 to 70% of dietary fiber, which is effective in removing stool and preventing diabetes. In addition, the trivet is not only rich in potassium (K) and calcium (Ca) but also has various functional ingredients such as choline, beta-carotene and betaine, which is known to be good for preventing aging. It may be distributed simply by processing it into powder, salt, or the like.

However, soybean paste or trivet has been used only as a substitute for salt by drying it up until now, or as a material for making salt, it is mostly used to extract it by grinding it. It is fermented to improve food flavor and function as a low salt material. It was hard to find a case with developed material. In particular, there were many doubts that it would not be supported in terms of taste, aroma and salinity to be used as a substitute for actual salt.

The present invention was developed to solve the above problems, using lactic acid bacteria such as seaweed to select excellent lactic acid bacteria fermentation function, and to produce a low salt material including secondary metabolites such as organic acids and amino acids produced through the lactic fermentation process as it is In order to provide a low-chlorine material with excellent flavor while replacing sodium chloride, which is used in the manufacture of processed foods, and to provide a commercially available source manufacturing method using the same.

In order to solve the above problems, the present invention is inoculated with any of the extracts of lactic acid bacteria Lactobacillus plantarum KCCM 11322, Leuconostoc mesenteroides KCCM 35471, or Lactobacillus brevis KCCM 11904 in the juice or dried seaweed or trifolium extract of raw seaweed or trifolium The low chlorine material liquefied or powdered it is used for food production, characterized in that the flavor-enhanced low salt food production method using lactic fermentation using powder or liquid by adding 0.4 parts by weight of citric acid to 99.6 parts by weight of the low chlorine material. In addition, the lactic acid bacteria is Lactobacillus plantarum KCCM 11322, the inoculum is characterized in that 1% (v / v).

The organic acid-low chlorine material manufacturing method of fermenting the salt plants of the present invention can be used by biologically or drying the seaweed and tribal herb, there is an effect rich in salinity and flavor. In addition, by mixing citric acid and a suitable amount, it can be used as various salts as a low salt material recently required to provide a taste similar to the conventional half by providing a salty taste to the same degree as the general salt.

Figure 1 compares the amount of solids of the extract using the dried seaweed of Table 3.
Figure 2 compares the salinity of the extract using the dry seaweed of Table 3.
Figure 3 compares the amount of solids of the extract using the dried trivet of Table 4.
Figure 4 compares the salinity of the extract using the dried trivet of Table 4.
Figure 5 compares the content of the organic acid Lactic acid produced by the fermentation of Table 7.
Figure 6 compares the content of the organic acid Citric acid produced by the fermentation of Table 7.
Figure 7 compares the content of the organic acid Maleic acid produced by the fermentation of Table 7.
8 is a verification that the sensory taste can be similar by adding an appropriate amount of citric acid (Citric acid) to the fermented fermentation of seaweed and tribal herb.

The examples herein are intended to illustrate the practice of the preferred invention and are not intended to limit the scope of the claimed invention. The term is also to be interpreted in its ordinary meaning.

Specific contents of the present invention are as follows.

The salt plants used in the present invention are seaweeds and tribales, and the seaweeds were grown in Sinan-gun, Jeollanam-do, and the tribales were used in Haenam, Jeonnam.

1. Pretreatment Step

Juice and extract used in the present invention was prepared as follows.

First, the live salt plants are harvested, and then screened, washed thoroughly, and then extracted and then extracted. Juice was used as it is, extraction was used to dry the material to about 5% moisture.

The juice solution was prepared by pulverizing the raw seaweed or trifolium sprouts in a conventional manner and then filtering it with 20 to 100 mesh, and the extract was prepared by using 2 to 10 parts by weight of the dried seaweed or dried trifolium as purified water or alcohol ( 95% based) to extract and mix with 90 to 98 parts by weight, using purified water to extract from 10 minutes to 120 minutes at 40 to 100 ℃ and prepared by filtering the manganese 20 to 100 mesh.

2. Sterilization Step

Sterilization of the prepared juice or extract is treated for 15 minutes to 30 minutes at 121 ℃. After the sterilization treatment was cooled to 0 to 30 ℃. In this process, if necessary, a small amount of sugar or amino acid may be added immediately before sterilization so that it may be prepared for use as a nutrient source for inoculated lactic acid bacteria.

3. Fermentation stage

end. Starter manufacturing stage

Lactic acid bacteria for fermentation of the prepared juice or extract was prepared and used as a pre-activated lactic acid bacteria starter culture. Lactobacillus plantarum KCCM 11322, Leuconostoc Isolated from Commercial Kimchi mesenteroides KCCM 35471 or, Lactobacillus brevis The culture in which any one of KCCM 11904 was cultured was used as a lactic acid bacteria starter culture.

I. Fermentation of Juice or Extract

The starter culture prepared in 3. A. was inoculated in juice or extract, but the inoculum was used in a volume of 0.1 to 1.0% (v / v). After inoculation, fermentation was obtained by fermentation at a temperature of 15 to 35 ° C. for 1 to 7 days.

4. Drying Step

3. The fermented product obtained in the fermentation step was dried to less than 10% moisture content. However, when used in a liquid rather than a powder, the obtained fermented product of 3. can be used as it is.

5. Crushing Step

4. After the drying step, it was ground to the required size to obtain a pulverized product. The size of the pulverized product can be variously processed according to the use.

6. Low salt material manufacturing step

The final low salt material was prepared in powder and liquid form.

Powdered low salt material was prepared by mixing 40 parts by weight of the seaweed powder obtained in 5., 10 parts by weight of trivet powder, 0.4 parts by weight of citric acid, 49.6 parts by weight of maltodextrin.

The liquid low salt material is prepared by using the fermentation product obtained in the above 3. as it is, by mixing 80 parts by weight of fermented soybean fermentation, 18.6 parts by weight of fermented bean curd, 1 part by weight of alcohol (based on 95%) and 0.4 part by weight of citric acid. It was.

Specific Example

Example 1 Investigation of Salinity and Solid Amount inherent to Salt Plants

Hamcho cultivated in Sinan-gun, Jeollanam-do, and tribal herbs grown in Haenam, Jeonnam, were dried or dried.

Salinity measurement was measured using the mohr method. 1 g of a biological sample was added to 50 ml of distilled water and stirred, and then 1 ml of K ₂ Cr ₂ O ₄ was added thereto, titrated with 0.01 N AgNO ₃ , and calculated as the end point. The amount of solids was measured by Brix (%) using a sugar meter. The salinity and solid content of biological seaweed and tribal saponum were measured to be 3.82%, and the tribal herb was 1.01%. The amount of solids was relatively low, with 5.4% of seaweed and 3.4% of trifolium.

However, the average salinity of kimchi produced in the Seoul Metropolitan area reported in 2005 was 1.6%, Chungcheong-do Kimchi 1.7%, Jeolla-do Kimchi 2.3%, and Gyeongsang-do Kimchi 3.0%. Therefore, the use of the juice of seaweed and trichophyte as a living organism is considered to be no major problem in lactic acid bacteria fermentation.

division Salinity (%) Solids content (Brix,%) Raw seaweed 3.82 5.4 Fresh Tribal Herbs 1.01 3.4

Example 2 verification of optimal extraction conditions of dried salt plants

In order to check the optimum extraction conditions when using the dried salt plants of the present invention, dried seaweed and trivets were prepared in about 5% moisture as shown in Table 2, and four temperature units such as 70 ° C, 80 ° C, 90 ° C, and 100 ° C were used. , The dry sample content (based on weight percent) was mixed with the remaining purified water to include 0%, 2%, 4%, 6%, 8%, 10% and the extraction time was investigated up to 120 minutes in 30 minutes. This was extracted for 2 hours at the set temperature, and the salinity and brix were measured at 20 mesh. Through this, the optimum extraction condition could be found.

division Condition Sample Used Hot air dried seaweed (about 5% moisture), hot air dried trivet (about 5% moisture) Temperature 70 ℃, 80 ℃, 90 ℃, 100 ℃ Dry sample content (w / w) 0%, 2%, 4%, 6%, 8%, 10% time 30 minutes, 60 minutes, 90 minutes, 120 minutes

The results of Example 2 are shown in Table 3 below. In other words, the content of the dry seaweed in the amount of solids (Brix) to 1.0 to 1.4% when using 2% by weight (w / w), 1.4 to 2.5% when using 4% by weight, 3 to 3.5% when using 6% by weight, 8 weight In case of using%, 3.5 ~ 4.1%, 10% by weight, 4.6 ~ 5.5% appeared, and the use of dry seaweed in salty taste and salinity was 0.4 ~ 0.5% at 2% by weight, 0.8 ~ 1.2 at 6% by weight, and 6% by weight. In the range of 1.4 to 1.6%, 1.8 to 2.2% at 8% by weight, and 2.3 to 3.0% at 10% by weight. That is, even if the extraction temperature is 80 ℃ and the sample content of 8% by weight, even if the temperature and the sample content is higher, there is no significant difference in the effect, it can be seen that the dry seaweed extraction conditions at 80 ℃, the sample content of 8% by weight is optimal. .

Temperature/
Dry seaweed content (w / w) 70 ℃ 80 ℃ 90 ℃ 100 ℃ Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%) Salinity (%) 0% 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2% 1.1 0.5 1.2 0.4 1.4 0.4 1.0 0.4 4% 2.0 1.0 2.5 1.2 2.0 0.8 1.4 1.0 6% 3.0 1.6 3.5 1.8 3.1 1.4 3.0 1.5 8% 3.9 2.0 4.1 2.2 3.5 1.8 3.9 2.0 10% 5.0 2.5 4.6 2.3 5.5 2.8 5.4 3.0

The survey results of the dried trivet of Example 2 are shown in Table 4. That is, there was little difference in the amount (Brix) and salinity (Salt) of the solid at 70 ℃, 80 ℃, 90 ℃, 100 ℃. In addition, the solids and salinity increased as the amount added, but there was almost no change in the addition test more than 8% by weight. Therefore, the extraction conditions of dried trivet were also found to be the most effective extraction of sugar and salinity when compared to 6% by weight or 10% by weight when the sample content of 8% by weight at 80 ℃.

Temperature/
Dry Trivet Content (w / w) 70 ℃ 80 ℃ 90 ℃ 100 ℃ Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%)) Salinity (%) Solids Amount (Brix,%) Salinity (%) 0% 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2% 0.5 0.1 1.0 0.1 0.8 0.2 1.2 0.2 4% 1.2 0.3 1.9 0.4 1.6 0.4 1.5 0.3 6% 2.5 0.5 2.0 0.4 2.5 0.5 2.7 0.5 8% 3.2 0.7 4.0 0.6 4.0 0.6 4.0 0.6 10% 4.0 0.7 4.0 0.6 4.5 0.7 4.5 0.7

In order to confirm the optimum extraction time according to the temperature, based on the Table 3 and Table 4 added 8% by weight of dried seaweed or dried trivets to purified water and extracted for 2 hours at an interval of 30 minutes at 80 ℃ filtered every 20 mesh An extract was obtained. As a result, the extract of the dried seaweed had no change in the amount of solids (Brix) any more after 60 minutes, and the change in the amount of solids (Brix) had little change after 30 minutes of drying. Also, in the salinity, the salinity of dried seaweed was 1.89% after 30 minutes, which was not different from 1.92% of 1 hour of extraction time and 1.87% of 2 hours, and 0.65% of dry trifolium was 1 hour after 30 minutes. There was no difference between 0.62% and 0.64% after 2 hours. Therefore, the optimum time for extracting hot water of dried seaweed and dried trivet was found to be around 30 minutes. Based on the above results, it can be seen that it is most efficient to mix 8 wt% of the dry salt plant content with purified water and extract it at 80 ° C. for 30 minutes.

Extraction time Dry seaweed Dry Trivets Solids Amount (Brix,%) Salinity (%) Solids Amount (Brix,%) Salinity (%) 0 min 0.0 0.0 0.0 0.0 30 minutes 3.0 1.89 3.7 0.65 60 minutes 3.7 1.92 3.7 0.62 90 minutes 3.7 1.97 3.7 0.57 120 minutes 3.7 1.87 4.0 0.64

Example 3: pH investigation of salt plant fermentation

8% by weight of the dried saline plant content in Example 2 was mixed with purified water and extracted at 80 ° C. for 30 minutes, and the raw seaweed or fresh tribal sprouts were pulverized by a conventional method and filtered with 20 to 100 mesh. PH was confirmed after fermentation using.

Commercially available Latobacillus as a lactobacillus starter plantarum One species of KCCM 11322, Leuconostoc mesenteroides KCCM 35471, Lactobacillus brevis KCCM 11904 is inoculated with 0.1-1.0% (v / v) and the mixture is fermented at 15-35 ° C. for 1-7 days. In Example 3, the amount of lactic acid bacteria starter inoculation was 1% (v / v), which was used after fermentation at 25 ° C. for 2 days. After fermentation, the culture pH was not significantly different as shown in Table 6.

division Dry seaweed Dry Trivets Raw seaweed Fresh Tribal Herbs Leuconostoc mesenteroides KCCM 35471 4.834 4.609 3.367 3.791 Lactobacillus plantarum KCCM 11322 4.834 4.952 3.834 4.016 Lactobacillus brevis KCCM 11904 4.832 4.949 3.834 4.016

Example 4 Investigation of Organic Acid Generating Ability

As a result of measuring the organic acid generation ability of the three lactic acid bacteria cultured sample of Example 3, it is shown in Table 7. As a result, Lactobacillus plantarum KCCM 11322 showed specific characteristics in fermentation of dried trichophytaceae and raw seaweed, and the production of organic citric acid was the highest among the three bacteria in dry trichophytaceae, and the Lactic acid production ability was the most effective among the fungus. Thus, Lactobacillus plantarum KCCM 11322 was used for fermentation of dried trivets and fresh seaweeds, and it was confirmed that the seasoning material, which is considered as the most important ingredient in seasoning, is much richer than other bacteria.

division Organic acid
(Unit: ppm) Leuconostoc mesenteroides KCCM35471 Lactobacillus plantarum KCCM 11322 Lactobacillus brevis KCCM 11904
dry
Hamcho
Lactic acid 678.1 632.7 729.3 Citric acid 33.1 45.15 31.15 Maleic acid 2.5 2.75 2.4
dry
Trivet Lactic acid Not detected Not detected Not detected Citric acid 1136.15 3641.8 1624.85 Maleic acid 4.4 5.65 3.85
student
Hamcho Lactic acid 1334.4 6007.05 1345.6 Citric acid 142.45 450.4 614.7 Maleic acid 0.75 1.85 3.3
student
Trivet Lactic acid Not detected Not detected Not detected Citric acid 1180.7 951.35 778.65 Maleic acid 2.85 6.75 6.35

Example 5 Combination Use of Fermentation and Citric Acid

By adding a little bit of acidity to the salty taste, 5 samples containing citric acid and 1 sample without citric acid were added to the fermentation products of the persimmon and tribal sacuum solution of Example 3, using the contrast effect of feeling the saltiness stronger. Samples were subjected to salty sensory test. That is, 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 0.5 parts by weight of citric acid corresponding to 99.9, 99.8, 99.7, 99.6, and 99.5 parts by weight of the fermented perilla and trifolium juice, respectively. In the experimental group containing negative citric acid and no addition group of 100.0% of fermented soybean and tribal herb juice ferment without any citric acid, 30 panelists tested the salty strength on a nine-point scale. The synthesized results are shown in Table 8. That is, when citric acid contained 0.3 parts by weight or more compared to citric acid-free group, the difference in salty taste began to be felt, and when 0.4 parts by weight was included, it had the strongest saltiness of about 78% (5.7) or more compared to the group without additives (3.2). It was confirmed. Therefore, it was confirmed that the salt content of the saline fermentation low salt material can produce a similar taste in much less amount than normal salt when 0.4 parts by weight of citric acid is added.

Addition amount, parts by weight N Minimum value Value Average Standard Deviation Citric Acid 0.1 30 1.0 7.0 2.9 1.47 Citric Acid 0.2 30 1.0 5.0 3.0 1.26 Citric acid 0.3 30 2.0 7.0 4.1 1.41 Citric Acid 0.4 30 3.0 9.0 5.7 1.59 Citric Acid 0.5 30 3.0 7.0 5.1 1.15 No addition 30 2.0 6.0 3.2 1.09

Example 6. Preparation of Low Salt Seasoned Materials

Low salt seasonings were prepared in liquid and powder.

Liquid phase is composed of the culture of the extract or juice of Example 3, the ratio is as follows. The cultures of seaweed and tribalum were mixed and used, but when used as a liquid seasoning material, the salinity was reduced due to dilution.

material Component ratio (part by weight) Seaweed culture 80.0 Trivet Culture 18.6 Alcohol (95% standard) 1.0 Citric acid 0.4

Powder seasoning material is the culture of Example 3 dried to less than 10% moisture and powdered, the mixing ratio is as follows. Since the seaweed and trifolium have the effect of being concentrated according to the powdering, the salinity is high, so the salvia is 40 parts by weight and the trifolium is 10 parts by weight. However, in order to further increase the salinity, the content of maltodextrin may be reduced, and the seaweed powder and trilobite powder may be properly adjusted.

material Component ratio (part by weight) Seaweed powder 40.0 Trivet powder 10.0 Maltodextrin powder 49.6 Citric acid powder 0.4

Example 6 Preparation of Salted Sauce Using Low Salt Material

Salted sauce is 50 parts by weight soy sauce, beef extract 0.5, Mirim 3, white sugar 34.58, xanthan gum 0.25, refined salt 1.3, 5-ribonucleotide disodium 0.02, beef seasoning 1, pepper 0.3, garlic 7, liquid seasoning material of Example 5 0.1 and sesame oil 1.95 were mixed and manufactured by heating at 85 degreeC for 15 minutes.

As a control to compare this was prepared with a source substituted with 2 parts by weight of purified salt in place of the purified salt 1.3 and the liquid seasoning material 0.1 and subjected to the sensory test. The sensory test was conducted on 30 males and females. The nine-point scale was used to investigate the preference of flavor and taste and the degree of salty taste in the mouth. The most suitable is 9 points and the lowest point is 0 points. That is, not only the aroma and taste preference, but also the salinity was not significantly different from the use of 2% of the refined salt, and it was confirmed that the salinity of about 0.7 parts by weight of refined salt could be replaced with 0.1 parts by weight of the liquid seasoning material.

division Incense preference Taste preference Salinity Preference Example 6 5.2 6.1 5.8 Control 5.4 6.3 5.9

Example 7. Demigra sauce production using low chlorine material

Demigra sauce is 68.12 parts by weight purified water, wheat flour 6, processed butter 6, tomato paste 5.5, onion 2, beef extract 2, red wine 2, beef concentrate 1.5, pork fat 1.5, Uji 1.5, mixed soy sauce 1, vegetable champon base 1, Corn starch 1, caramel pigment 0.4, L- glutamate 0.1, refined salt 0.08, DL-alanine 0.05, bayib flour 0.05, basil powder 0.05, nut wheat flour 0.05, powder seasoning material 0.05 of Example 5, 5-ribonucleotide disodium 0.03 , Paprika extract pigment 0.02 was mixed and heated at 95 ℃ for 10 minutes to prepare a demi-grass sauce.

Meanwhile, as a control, Ottogi O-Chef Demi-Glace sauce (3kg) was purchased and subjected to sensory test. The sensory test was conducted on 30 males and females. The nine-point scale was used to investigate the preference of flavor and taste and the degree of salty taste in the mouth. The most suitable was 9 points and the lowest point was 0 points. The statistical results of the statistical processing were as shown in Table 12. In other words, in terms of aroma, taste, and salinity, it was confirmed that the replacement possibility was not significantly different from that of a commercial product.

division Incense preference Taste preference Salinity Preference Example 7 6.4 6.3 7.1 Control 6.7 6.8 7.5

Example 8 Preparation of Cold Noodles Using Low Chlorine Material

Cold noodle soup was prepared using the liquid seasoning material prepared in Example 5. That is, by weight part purified water 90.0, soy sauce 7.0, bone marrow extract 0.2, white sugar 1.2, liquid seasoning material 0.6 of Example 5, beef Jida (CJ) 0.5, L- glutamate sodium 0.2, ginger powder 0.15, Cheongyang pepper seed extract 0.1 The mixed cold noodle broth showed little difference in salinity as a result of sensory experiments compared with commercially prepared cold noodle broth (CJ, 'Cold cold noodle broth'). The sensory test was conducted on 30 males and females. The nine-point scale was used to investigate the preference of flavor and taste and the degree of salty taste in the mouth. The most suitable was 9 points, the lowest point was 0 points, and the statistical results obtained from the statistical processing were as shown in Table 13. In other words, it was found that the degree of flavor, taste, and salinity is not significantly different from those of commercial products. Through this, it was confirmed that the salt used in cold noodles can be partially replaced.

division Incense preference Taste preference Salinity Preference Example 8 6.9 7.1 7.1 Control 7.3 7.3 7.4

Example 9 Ramen Soup Preparation Using Low Chlorine Material

A ramen soup was prepared using the powder seasoning prepared in Example 5. That is, powder seasoning 10.0, refined salt 12.0, white sugar 14.0, paprika extract 0.1, capsaicin 0.08, juice-free powder 1.40, soy powder 3.0, L- glutamate 15.0, onion powder 0.83, garlic powder 1.0, beef of the weight part of Example 5 This ramen soup, which is mixed with powder 7.0, squid powder 7.0, anhydrous glucose 4.0, beef ash (CJ production) 8.0, black pepper powder 0.8, shiitake mushroom powder 2.0, and red pepper flavor powder 13.0, is a commercially-produced ramen soup. There was little difference in salinity in the sensory test compared to). The sensory test was conducted on 30 males and females. The nine-point scale was used to investigate the preference of flavor and taste and the degree of salty taste in the mouth. The most suitable was 9 points, the lowest point was 0 points, and the statistical results obtained from the statistical processing were as shown in Table 14. That is, in terms of aroma, taste, and salinity, it can be seen that Example 9 is superior to commercial products, which is one of the most ramen products sold in the market. This confirmed that it could replace some of the salt used in ramen soup.

division Incense preference Taste preference Salinity Preference Example 9 7.6 7.7 7.1 Control 7.8 7.9 7.4

Claims (3)

Incubate the juice or extract of dried vinegar or trichophytaceae with inoculated with any of Lactobacillus plantarum KCCM 11322, Leuconostoc mesenteroides KCCM 35471, or Lactobacillus brevis KCCM 11904, and then liquefy or powder the low chlorine. Although used in food production, 99.6 parts by weight of the low chlorine material, citric acid is added to 0.4 parts by weight, characterized in that used in powder or liquid phase, flavor enhancement low salt food manufacturing method using the fermentation of lactic acid The method of claim 1, wherein the lactic acid bacteria is Lactobacillus plantarum KCCM 11322, the inoculum is 1% (v / v), characterized in that flavor enhancement low salt food manufacturing method using fermentation of lactic acid delete

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