KR20140113452A - Method for removal of sodium in salt using microorganisms traditional sauce Foods and its salt - Google Patents

Abstract

The present invention provides salt having the taste of salt but with reduced sodium which is a harmful component. A method for producing the salt of the present invention comprises the steps of: propagating and cultivating microorganisms; injecting liquid salt in a culture medium in which the cultivated microorganisms are injected; removing sodium existing in the liquid salt by re-cultivating and fermenting the microorganisms while the liquid salt is being injected; removing the microorganisms by filtering a re-cultivated fermented liquid through a fine sieve; and collecting salt by drying a filtered liquid culture medium. When the liquid salt is injected, the microorganisms intake sodium from the liquid salt while being cultivated and fermented, so that salt including reduced sodium can be produced. Moreover, preferably, the microorganisms are traditional sauce-derived Aspergillus oryzae or Bacillus subtilis or a mixture thereof. According to the present invention, the flavor of salt is preserved, and the content of sodium which is harmful to the human body is reduced, so that a more healthy salt can be provided.

Description

[0001] The present invention relates to a method for removing sodium from a salt using a microorganism,

The present invention relates to a method for removing sodium harmful to the human body among salt components, and more particularly, to a method for removing sodium harmful to the human body by using fermentation of a microorganism derived from a traditional commodity food, The present invention relates to a method for removing sodium from a salt using a conventional microorganism food microorganism, which uses salt and reduces human harmful components, and a salt produced thereby.

Salt is an indispensable substance in the diet of mankind and its use has been used variously since ancient times. These salts are representative of salty taste and consist of sodium (Na) and chlorine (Cl) ions ionically bound. This salt is a sodium ion (Na ⁺⁾ and chlorine ion (Cl ^-) in the liquid phase and maintain the two sea miles state, the sodium component of such salt ions (Na ⁺⁾ are formed in a number of salts and easily react with other substances These salts are known to be harmful to the human body. Therefore, salt or low-salt salt with the sodium component is widely used among the salt components, and interest of the sodium-reducing salt is increasing day by day as interest in health increases.

Generally, most of the methods for producing such sodium-reduced salt or low-salt salt are a production method using a natural substance substitute or a chemical additive. There is a problem that the taste and flavor of sodium salt, which is prepared by using green tea, kelp, and green tea, which are substitutes of natural products, are lower than that of ordinary salt, resulting in low acceptance of consumers.

Alternatively, as shown in Korean Patent Laid-Open Publication No. 10-2009-7021967, low-salt salt prepared by using a chemical additive reduces sodium content by adding potassium chloride, magnesium and the like, Since bitterness appears, another chemical additive that can suppress the bitter taste is added, and there is a problem that it is added more than the conventional salt amount due to the loss of salty taste due to the low salt, and the newly added ingredient has a bad influence on the human body There is a problem that can be caused.

According to the Korean patent application (Application No. 10-2011-0064806: microbial salt and its production method), it is a mineral salt that uses microorganisms and contains a lot of useful minerals in the salt, So that the salt nuclei are formed in the presence of microorganisms. And the microorganism used herein is selected from the group consisting of Lactobacillus sp., Weissella sp., Leuconostoc sp. And Pediococcus sp. However, this also has a problem that it is impossible to perform the fundamental removal of sodium, which is a harmful component of the salt.

Accordingly, an object of the present invention is to achieve this by using a microorganism existing in a traditional soybean food in order to provide a salt with reduced taste of salt and harmful ingredient sodium.

In order to accomplish the above object, the present invention provides a method for producing microorganisms, comprising: a first step of growing and culturing microorganisms; A second step of adding salt to the culture medium into which the cultured microorganism is introduced; A third step of culturing and fermenting the microorganisms in a state where the salt is added to remove the sodium component of the salt component present in the culture solution, a fourth step of filtering microorganisms by filtering the cultured fermentation broth again, And the salt is recovered by drying the culture medium. The microbial fermentation process of the present invention is characterized in that the microbial fermentation process comprises the steps of: By weight of sodium.

Preferably, the microorganism is selected from the group consisting of Aspergillus sp. Belonging to fungi belonging to traditionally endangered foods and microorganism belonging to Bacillus sp. Belonging to fungi, or a mixture thereof, and the Aspergillus sp. The Aspergillus sp. Microorganism is Aspergillus oryzae and the microorganism in the Bacillus sp. Is Bacillus subtilis, Bacillus licheniformis, Let's be Bacillus coagulans.

More preferably, the mixing of the microorganisms is performed by mixing Aspergillus oryzae and Bacillus subtilis. After culturing, the microorganisms are cultured so as to obtain optimal cell counts separately, And the culture medium of Bacillus subtilis is allowed to be mixed in an amount of 30% by weight or less based on the weight of the culture medium of Aspergillus oryzae.

In addition, the step of growing and culturing the microorganisms may be carried out by using a TSB basic medium composed of a carbon source, nitrogen source inorganic salts as main constituents, or using soybean flour as a nitrogen source, so that the soybean flour medium used is 1 to 2 wt% Bacillus subtilis is cultured for 20 to 30 hours to obtain optimal cell count. In the third step, the microorganism is cultured for 4 to 6 hours in a state where salt is added, Thereby removing the sodium component of the salt component present in the culture solution. The amount of the salt to be added is 30% by weight or less based on the total amount of the culture, considering the degree of saturation of the salt, so that the carbon source for the continuous fermentation of the microbial culture liquid into which the small amount of the introduced microbial culture is added is further added.

According to the present invention, since the flavor of the salt itself is preserved and the sodium component harmful to the human body is reduced, it is possible to provide a healthier salt.

Figure 1 shows the test results showing the sodium content of common salt used as a control
2 is a test report showing the sodium content of sodium salt-reduced salt using Aspergillus oryzae according to the present invention.
FIG. 3 is a graph showing a comparison of the reduction of sodium in salt with Aspergillus oryzae according to the present invention
FIG. 4 is a test report showing the sodium content of sodium salt-reduced salt using Bacillus subtilis according to the present invention. FIG.
FIG. 5 is a graph showing a comparison of sodium reduction of salt using Bacillus subtilis according to the present invention. FIG.
Figure 6 shows the test results showing the sodium content of the common salt used as a control
FIG. 7 is a test report showing the sodium content of sodium salt-reduced salt using a mixed culture of Aspergillus oryzae and Bacillus subtilis according to the present invention.
FIG. 8 is a graph showing a comparison of sodium reduction of salt using a mixed culture of Aspergillus oryzae and Bacillus subtilis according to the present invention.
FIG. 9 is a graph showing the number of bacteria cultured according to the concentrations of basic TSB medium and soybean flour medium, respectively. FIG.
FIG. 10 is a graph showing a test result showing the sodium content of sodium salt reduced after 5 hours from the addition of the salt using the culture medium of Bacillus coagulans according to the present invention
FIG. 11 is a graph showing a test result showing the sodium content of sodium in which sodium is reduced by using the culture medium of Bacillus licheniformis according to the present invention and after 5 hours after the addition of the salt
FIG. 12 is a graph showing the sodium content of sodium salt-reduced salt using Bacillus subtilis culture according to the present invention after 5 hours from the addition of the salt.
FIG. 13 is a graph showing the comparison of the sodium reduction of sodium reduced with Bacillus subtilis, respectively, in the basic TSB medium and soybean flour optimum medium

Hereinafter, the present invention will be described in detail with reference to the drawings.

First, the present invention is to reduce the sodium content of the salt, and in order to achieve this, microorganisms existing in traditional soup foods are used. According to the results of the research conducted by the present inventors, it has been found that, by using Aspergillus oryzae and Bacillus subtilis, which are microorganisms derived from traditional poultry foods, while retaining the original taste and flavor, It is possible to produce a sodium-free salt containing a useful substance which is released upon fermentation of microorganisms while removing its own sodium. Hereinafter, microorganisms will be described.

 The traditional intestinal food microorganisms are selected from the group consisting of fungi Absidia sp., Rhizopus sp., Aspergillus sp., Monascus sp., Penicillum sp. ), Cephalosporium sp., Neurospora sp., Dematium pullans, Actinomucor sp., Borotriesium sp. Botryorichum sp.) And Cladosporium sp., And yeasts include Saccharomyces sp., Mycoderma sp. Such as Torula sp., Hansenula sp., Pichia sp., Schizosaccharomyces sp., Candida sp., And the like. The fungi are also known to be Micrococcus sp., Bacillus sp., Leuconostoc sp., And the like. These microorganisms are directly or indirectly involved in fermentation and fermentation through lactic acid fermentation, amino acid fermentation, etc., are useful materials for human body, and they are mainly included in miso, soy sauce, and kochujang.

 As a result of various studies on the microorganisms that remove sodium in the salt component of these microorganisms, it has been found that microorganisms belonging to the fungus Aspergillus sp. And bacteria belonging to the bacterium Bacillus sp. , These microorganisms are known to be representative typical food microorganism species.

As a result of the experiment, it was found that useful microorganisms in the genus Aspergillus were Aspergillus oryzae. Aspergillus oryzae is a kind of yeast fungus and has a property of decomposing proteins into amino acids. Thus, it is used for manufacturing miso, sake, soy sauce Lt; / RTI > It also has the characteristic of decomposing starch into glucose, so it is used to make alcohol, sikhye, potato, mirin. In Korea, it is used in the manufacture of whole fermented foods such as soy sauce, kochujang, soybean paste, and brewed beverages such as makgeolli, and it plays a very important role in the brewing industry or fermentation industry in Asia including Korea.

 Among the various microorganisms belonging to the genus Bacillus, the present inventors have conducted various experiments to determine the presence of two active bacillary glycated bacteria, Bacillus licheniformis (hereinafter referred to as BL) and Bacillus subtilis Bacillus coagulans (hereinafter abbreviated as BC), which is the only lactic acid bacteria isolated in the genus Bacillus, is found to be useful, and Bacillus subtilis is most useful. Among them, Bacillus subtilis is a representative species of Bacillus species. It has excellent carbohydrate decomposing ability and secretes carbohydrase enzymes such as lactase, amylase, maltase, etc., and protease enzymes such as pepsin ), Peptidase, trypsin, and the like.

 Aspergillus oryzae, Bacillus subtilis, and other strains used in the present invention can be isolated from traditional soy sauce foods having safety, and can be used after scientific identification. However, the product obtained from the Food and Drug Administration The same strains produced and sold by the manufacturer may be purchased and used.

 Almost all organisms are known to require sodium to control the body's ions. Microorganisms are known to require trace amounts of inorganic salts such as K, Mg, Mn, Fe, Ca, and P, and these minerals are presumed to undergo enzymatic reaction, cell membrane equilibrium, and osmotic pressure control within the cells.

Normally, bacteria that grow well even at a salt concentration of 10% or more are called basophilic bacteria, and bacteria that do not require salts are called non-toxic bacteria. The horseradish fungi can be distinguished as low (eg) hypophytic, middle hypophytic, and hyperphosphorus depending on the salt dependence. As for the salt composition of the basidiomycetes, Na + and Cl- are essential for basophile and Na + is required for moderate basophile, but Cl - is not required.

When the basophilic bacteria are cultured at a high concentration of salt concentration, the presence of any osmotic barriers, the metabolism of the horseradish enzyme which exhibits activity at a high salt concentration even when the salt flows into the cell, or energy is consumed, And the presence of an active transport system.

It is known that Aspergillus oryzae are aerobic and are known to form spores as their growth progresses while producing mycelium, and thus they are known to be resistant to salt. The colonies of the cells are yellowish-green, but old brown. The mycelium is initially spawning white spores. The seminal vesicles are spherical or flask-shaped, making the papillae rare, colorless at first, yellowish green at the beginning, and sclerotia at 70-110 μm in diameter.

Microorganisms of the genus Bacillus are aerobic and mildly hypophytic, and are known as spore-forming bacteria capable of proliferating at a salt concentration of 15% to 20%.

Accordingly, the present invention has developed a method for removing sodium from the salt through fermentation of Aspergillus oryzae and microorganisms of the genus Bacillus. The inventors of the present invention confirmed that Aspergillus oryzae and Bacillus subtilis strain consume sodium while forming spores in the presence of a small amount of water after the proliferation. In other words, it is possible to remove sodium of the salt The present invention has been completed.

Hereinafter, the present invention will be described in detail with reference to examples.

Example 1: Optimal culture for Aspergillus oryzae

Aspergillus oryzae is a kind of mycelia forming mycelium, and it grows mainly on the surface of solids, and thus has been used through solid phase fermentation such as aging of meju. It forms spores and has salt resistance, but is not cultured on the surface of salt.

In order to remove sodium from the salt, it is necessary to dissolve the salt in water to remove it from the ionized form. Therefore, in this embodiment, optimum conditions for the aspergillus origin by liquid culture were examined.

TSB medium was used as a basic medium. The incubation temperature was maintained at 30 ° C, and the culture solution was agitated while artificial air was injected to make aerobic conditions.

In general, microbial growth can be measured by measuring the optical density (OD) using a spectrophotometer or by directly diluting the culture with a constant ratio and counting the bacteria directly on the agar medium do. However, in Aspergillus oryzae, it was impossible to measure the normal cell number while growing mycelium. The optimal incubation time was determined by confirming the increase of the cells with the microscope.

Change in color of culture medium with incubation time Color of culture medium Brown Yellow green Light brown Incubation time 0 hours (initial vaccination) 12 hours 24 hours Microscopic observation Sporophyte observed Mycelial development and sporophyte development Mycelia and spores were observed

 As shown in Table 1, after incubation for 12 hours in Aspergillus oryzae, the culture broth became yellowish green, and the best cell count was observed with a microscope. In addition, after 24 hours of incubation, the spore was observed as the color became pale. Thus, the maximum proliferation was observed at 12 hours after culture.

Example 2: Sodium removal rate after fermentation of Aspergillus oryzae

TSB medium was used as the primary culture medium. (2 x ¹⁰ < ⁹ > cfu / g) Aspergillus oryzae, which is commercially available (commercial source: Chungmu Fermentation Co., Ltd.), was inoculated with 2 wt% of the culture liquid. Fermentation was carried out under aerobic conditions as in Example 1) while maintaining the temperature at 30 캜. After 12 hours of incubation, 2% by weight of carbon source was added to the culture to maintain the fermentation. At the same time, 30% by weight based on the weight of the culture liquid was added based on the maximum degree of saturation of the salt. After the incubation for 24 hours, the fermentation was terminated. The culture was filtered on a 1 μm fine mesh and dried at 60 ° C. The sodium content of dried salt was analyzed by Korea National Institute of Analytical Laboratories. Sodium content was analyzed by ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer).

In order to explain the sodium analysis method in more detail, the appropriate amount of salt to be analyzed is measured in the same manner, and the resultant is placed in a 450-ton furnace for about 4 hours. The residue is dissolved in nitric acid and filtered. Analyze. Inductively coupled plasma emission spectroscopy is a method of qualitative and quantitative analysis by measuring the light emitted by an excited atom or ion. The emission of atoms excites free atoms or ions into an unstable energy state. The excited atoms and ions fall into a more stable arrangement or base state and emit as much light as their energy difference. The characteristic wavelength of each element released at this time is separated by a spectrometer to confirm the presence of sodium, and the intensity of sodium is measured by a detector to measure the amount of sodium contained in each salt.

As shown in Figs. 1 to 3, the reduction rate of sodium in salt after fermentation in Aspergillus oryzae is 7.4%.

Example 3 Optimal Culture of Bacillus subtilis

The Bacillus subtilis strain used was Bacillus subtilus JNS (Korean Microorganism Conservation Center, Accession No .: KCCM11289P, Date of Deposit: 2012. 6.25) isolated from Chungkookjang. However, the present invention is not limited thereto, and the same commercially available species may be used.

The initial culture inoculum concentration was inoculated with 1% by weight of the culture solution with a density of optical density 1 (1x10 ⁸ cfu / ml).

For the optimal culture of Bacillus subtilis, TSB medium was used as the basic medium. The culture was carried out under aerobic conditions as shown in Example 1), and the optical density (OD _{260 nm} ) using a spectrophotometer was measured as the culture progressed to measure the increase in the number of bacteria. The results are shown in Table 3.

Bacillus subtilis increased in number of cells per hour Incubation time 0 12 24 36 48 60 Optical density (OD) 0.57 1.93 2.64 3.07 3.21 3.07 Number of bacteria (cfu / ml) 2.3X10 ⁷ 1.9X10 ⁸ 2.6X10 ⁸ 3X10 ⁸ 3.2X10 ⁸ 3X10 ⁸

 As shown in Table 2, it can be seen that the highest bacterial count is obtained at 48 hours of culture, and it can be used sufficiently for culturing for at least 30 hours or more.

Example 4: Sodium removal rate after fermentation of Bacillus subtilis

Fermentation was carried out on the basis of the method of Example 3). TSB medium was used as the culture medium. Inoculation concentration was 1% by weight based on the weight of the culture liquid (1 × ^{10 8} cfu / ml) having an optical density of 1 (OD _{260 nm} = 1). The fermentation was carried out under aerobic conditions as in Example 1) while maintaining 30. After 48 hours of incubation, 2% by weight of carbon source was added to the culture to maintain the fermentation. At the same time, 30% by weight based on the weight of the culture liquid was added based on the maximum degree of saturation of the salt. After the incubation for 24 hours, the fermentation was terminated. The culture was filtered on a 1 μm fine mesh and dried at 60 ° C. The sodium content of dried salt was analyzed by Korea National Institute of Analytical Laboratories. Sodium content was analyzed by ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer).

As shown in the control of FIG. 1 and the present invention of FIG. 4, the sodium removal rate of the salt after Bacillus subtilis fermentation was 9.3%, which was slightly higher than that of Aspergillus oryzae.

Example 5: Sodium removal rate according to fermentation of Aspergillus oryzae and Bacillus subtilis

Combination culture of Aspergillus oryzae and Bacillus subtilis was performed to improve the sodium removal rate in the salt. Mixed cultures were attempted at a certain rate for both species, but they were not successful. It is considered that the mixed cultures of the two species are due to mutual inhibitory secretion. As an example, Bacillus subtilis is known to secrete bacteriocin, which inhibits fungi, and is thought to inhibit the proliferation of Aspergillus. Bacillus subtilis is also inhibited by its secretion, Is not expected to occur.

Therefore, the Aspergillus oryzae and Bacillus subtilis were optimally cultured in accordance with Example 1) and Example 3, respectively, and then mixed with the salt at the same time.

These embodiments will be described in detail as follows. First, since the time required for optimal culture of Bacillus subtilis was 48 hours, it was first cultured by the method of Example 3. Secondly, cultivation of Aspergillus oryzae was carried out according to the method of Example 1 at 36 hours after the cultivation of Bacillus subtilis, and cultured at the end of 48 hours of cultivation of Bacillus subtilis. Third, the culture medium of Bacillus subtilis cultured for 48 hours was added to 25% by weight of the Aspergillus oryzae culture medium, and at the same time, 2% by weight of the carbon source was supplied to the combined culture medium. At this time, when the Bacillus subtilis culture solution was 30 wt% or more of the Aspergillus oryzae culture medium, it was found that the adverse effect was adversely affected. Therefore, the added culture was adjusted in consideration of the adverse effect. In order to prevent the damage of bacterial mutual inhibition by the bacteriocin secretion of Bacillus subtilis as described above, the ratio of each of the bacterial culture solutions can be predicted by the more advanced practice. Fourth, 30% by weight of the salt solution was added to the total combined culture. Then, culture was carried out for 24 hours. After the completion of the culture, the sodium removal rate was analyzed by the methods in Examples 2 and 4.

6 to 8 show the sodium removal rates by the combined fermentation of the control group, Aspergillus oryzae and Bacillus subtilis, respectively.

As can be seen from Figs. 6 to 8, the sodium removal rate by the combined fermentation of Aspergillus oryzae and Bacillus subtilis was much higher than the sodium removal rate during the fermentation using the sole strains shown in Example 2) and Example 4 , And a sodium removal rate of 3%.

The improvement of the sodium removal efficiency by the combined fermentation can be considered as an example of using the new combination method in view of the difficulty of the two culture methods. It is expected that the use of the above-mentioned combination method includes various embodiments that can design a method of crossing the use of the bacteria.

Example 6) Sensory test

Aspergillus oryzae and Bacillus subtilis have been reported by various scientists to secrete various digestive enzymes and hydrolytic enzymes such as amylase and protease during the fermentation process. It has also been reported that amino acids useful in the body such as valine and tyrosine are secreted as fermentation by-products.

Therefore, in this Example, a sensory test was conducted on the salt made by the method of Example 5 to evaluate the taste and flavor of the salt. The sensory test was carried out on 30 adults, adults aged 20-40 years. The table below shows the sensory evaluation results of sodium salt-reduced salt.

Sensory test of sodium-depleted salt Salty taste Odor (fermentation odor) zest Sun salt Weave very 14 (47%) Severe 0 Sue 0  salty 16 (53%) It feels a little 0 so so 23 (73%) Not squeeze 0 I do not. 30 (100%) Bitter 7 people (27%) Invention Salt Weave very 12 (40%) Severe 0 Sue 15 (50%)  salty 18 (60%) It feels a little 6 people (20%) so so 14 (47%) Not squeeze 0 I do not. 24 (80%) Bitter 1 person (3%)

As shown in Table 3, the salty taste of the sensory test of sodium depleted salt was found to be similar to that of sun saliva and refined salt. The odor was slightly extinguished, but not severe. As for the flavor, the bitterness due to the addition of the conventional salt substitute was excluded, and the taste of the salt of the present invention to which the fermentation by-products such as various amino acids were added naturally was obtained, thereby obtaining a sensory test result for improving the flavor.

On the other hand, the inventors of the present invention have found that the microorganism can be more effectively grown by changing the nitrogen source of the medium after various experiments and studies, and that the time is also shortened, and that the proliferation of such microorganisms is remarkably reduced And will be described in detail below.

First, it was found that soybean flour substitution of soy flour with nitrogen source was most effective instead of nitrogen source soiton of commonly used TSB medium. The amount of soybean flour added at this time was 1 to 2 wt% Could know. That is, as shown in FIG. 9, when comparing the number of bacteria cultured using Bacillus subtilis under soybean flour medium and TSB basic medium according to the weight ratio of soy flour,

In case of soybean flour containing 1.5% by weight of soy flour as a nitrogen source, the maximum saturation strain is formed after about 24 hours, and it is also known that a larger number of strains are cultured than the basic TSB medium It can be predicted that the sodium abatement effect of the salt is much better. In other words, unlike the previous experiment, it takes about 24 hours to cultivate the maximum microbial strain, thereby shortening the incubation time.

Hereinafter, various embodiments using a soy flour medium containing 1.5 wt% of soy flour as a nitrogen source will be described.

Example 7 Selection of optimal sodium reduction time using a microorganism strain of the genus Bacillus

The inventors of the present invention have conducted various experiments to find that two active bacillary glycated bacteria, Bacillus licheniformis (hereinafter referred to as BL), Bacillus subtilis (hereinafter referred to as BS) and Bacillus subtilis (Bacillus coagulans, hereinafter abbreviated as BC), which is the only lactic acid bacteria isolated in the present invention. The experiment was carried out according to the method shown in Example 3) and Example 4, except that 1.5% by weight of soybean powder was used as a nitrogen source in the culture medium, the maximum proliferation fermentation time was 24 hours, To prepare a salt.

As a result, as shown in FIG. 10 to FIG. 12, it was found that Bacillus subtilis caused maximum sodium reduction.

After the addition of the salt, 30% by weight of salt was added to the culture solution which had been cultured for a maximum of 20 to 30 hours in order to confirm the incubation time, and then the culture time was adjusted to 5 hours, 24 hours, The sodium reduction effect was confirmed. The results are shown in Table 5 below.

The table above shows the removal rates of sodium measured after fermentation of Bacillus coagulans (BC), Bacillus ricinifomis (BL), and Bacillus subtilis (BS).

As shown in the above table, it was found that the effect of reducing sodium was shown to be 5 hours maximum in any species, and the effect was reduced in the longer time. In addition, after the salt was added to the fermented broth of Bacillus subtilis for 5 hours The sodium reduction rate of the salt produced by cultivation was 22.89%. As shown in Fig. 13, it can be seen that the use of the TSB medium in Example 3) significantly reduces sodium compared to the sodium reduction rate of 9.3%.

In addition, it can be predicted that the combined fermentation of Bacillus subtilis and Aspergillus oryzae using the soybean flour as a nitrogen source also exerts a superior sodium reducing effect.

Example 8) Sensory test

The salt prepared in Example 7) basically used soybean flour as a nitrogen source during the fermentation of microorganisms, and tested whether the taste changes according to the use of the soybean flour. The taste and flavor of salt were evaluated by sensory evaluation of salt prepared by using Bacillus subtilis. The sensory test was conducted on 30 adults and adults between 20 and 40 years.

Table 6 shows the results of sensory evaluation of the sodium salt-reduced salt.

The above table is a sensory test of sodium weight loss salt.

As shown in Table 5, the salty taste of the sensory test of sodium depleted salt was found to be similar to that of sun saliva and purified saliva. The odor was slightly extinguished, but not severe. The bitterness due to the addition of the conventional salt substitute was excluded in the flavor, and the sensory test of the salt of the present invention in which the fermentation by-products such as various amino acids were added naturally was obtained to enhance the flavor. There was no difference from the sensory test.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

Claims (11)

A first step of proliferating and culturing the microorganism;
A second step of adding salt to the culture medium into which the cultured microorganism is introduced;
A third step of culturing and fermenting the microorganisms in a state where the salt is added to remove the sodium component of the salt component present in the culture solution;
A fourth step of removing the microorganisms by filtering the cultured fermented broth again through a fine mesh;
And a fifth step of drying the filtered culture to recover the salt,
Wherein sodium salt is reduced by consuming a small amount of sodium during culturing fermentation of the microorganism in a state where the small amount of salt is added. The method according to claim 1,
The microorganism is selected from the group consisting of Aspergillus sp. Belonging to the fungi belonging to the traditional soybean foods and microorganisms belonging to the genus Bacillus sp. Belonging to the fungi or a mixture thereof. Sodium removal method. 3. The method of claim 2,
The Aspergillus sp. Microorganism is Aspergillus oryzae and the microorganism of the genus Bacillus sp. Is Bacillus subtilis, Bacillus licheniformis, , And Bacillus coagulans. The method for removing sodium from the salt using the microorganism of the present invention. 4. The method according to claim 3, wherein the mixing of the microorganisms is performed by mixing Aspergillus oryzae with Bacillus subtilis,
The method of claim 1, wherein the microorganism is selected from the group consisting of soybean oil, soybean oil, soybean oil and soybean oil. [Claim 5] The method according to claim 4, wherein the culture medium of Bacillus subtilis is mixed in an amount of 30% by weight or less based on the weight of the culture medium of Aspergillus oryzae. How to uninstall 6. The method according to any one of claims 1 to 5,
The step of proliferating the microorganism includes:
Carbon source, and nitrogen source, or a TSB basic medium composed of the main constituents,
Or soybean flour as a nitrogen source, wherein the soy flour culture medium is used in an amount of 1 to 2% by weight based on the total weight of the culture medium. 7. The method according to claim 6, wherein upon culturing on a soy flour medium,
Wherein the Bacillus subtilis is cultured for 20 to 30 hours to obtain an optimal microbial count. 8. The method according to claim 7,
Culturing the microorganism for 4 to 6 hours under the condition that the salt is added thereto to thereby remove the sodium component of the salt component present in the culture solution; and removing the sodium component of the salt from the microorganism. 9. The method of claim 8,
Wherein the amount of salt to be added is 30% by weight or less based on the total amount of the culture in consideration of the degree of saturation of the salt. 10. The method of claim 9,
Wherein a carbon source for continuous fermentation is further added when the microbial culture liquid into which the small amount is added is re-activated, wherein the sodium source is removed by using the microorganism. A sodium-reduced salt prepared by using a microorganism which is produced by the method according to any one of claims 1 to 5 and claims 7 to 10.

Images