KR20190055864A - Advanced flavored foods manufacturing method by use of low salty material through Lactic fermentation - Google Patents

Abstract

The present invention provides a technology of using a low salt ingredient in manufacturing food wherein the low salt ingredient is manufactured by inoculating one lactic acid among Lactobacillus plantarum KCCM 11322, Leuconostoc mesenteroides KCCM 35471, and Lactobacillus brevis KCCM 11904 into raw salicornia herbacea or spergularia marina juice, or a dried salicornia herbacea or spergularia marina extract, culturing the same and, then, liquefying or pulverizing the same. Therefore, the method for manufacturing low salt food can provide a low salt ingredient capable of replacing sodium chloride used in manufacturing processed food and having excellent flavor.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a flavor enhancing low salt food using lactic fermentation,

The present invention relates to a technology for producing a low salt processed food which is improved in flavor by using a low salt powder and a liquid seasoning material which are fermented with lactic acid to include an organic acid. The present invention relates to a method for producing a low salinity powder and a liquid phase which are fermented with lactic acid bacteria by biosynthesis of lactic acid bacteria, using salmon and herb extracts known to have a high salt content, It is able to supply low salt material which is abundant and is good for health functional. It is also intended to provide a fermented low-salt material which can substitute conventional sodium chloride for the representative processed foods such as cold noodle soup, ramen soup, dipping sauce and demiglace sauce.

Sodium chloride-based salt is a salty white crystal that is one of the essential minerals necessary to maintain human life. It is used in the processed food industry as an essential seasoning to make food taste. In Korea, the technology of picking grains for stocks and keeping the side dishes for a long time is especially developed compared to other countries, so it is known that Koreans have a preference for salty taste. In other words, due to the fact that the three sides of the country are in contact with the sea and the salt can be easily produced, there are many salted foods for storing food effectively in our country.

However, the sodium content in salt is about 40%, which is known to cause various diseases such as osteoporosis, hypertension, heart disease, stroke, stomach cancer and chronic kidney failure. Although the World Health Organization (WHO) has set a recommended daily sodium intake of 2,000 mg, according to the recently published data from the Ministry of Health and Welfare, the daily intake of sodium in Korea is 4,878 mg, which is about 2.4 times higher than the recommended amount And to the processed food industry to reduce sodium intake.

According to one study, the amount of salt consumed as food is only about 10% in the natural foodstuff itself, but about 15% is added in the cooking process and about 75% is added in the processing of the processed food . In recent years, the rapid growth of economic activity and the increase in the number of single-person households, the proportion of processed foods in everyday dietary materials is so high that consumers are increasing their salt intake even more. In recent years, the Food and Drug Administration has been promoting a nationwide reduction in sodium intake, and consumers have begun to find substitutes for salt in order to change the sodium and consumption habits that are especially prevalent in Korea.

The hylophyte, which is suggested as one of its alternatives, grows in salt-rich soil. It grows well in lakeside and rocky areas with mainly seaside and inland salinity. Especially, it has a salty taste and potassium (K) , Magnesium (Mg), calcium (Ca) and iron (Fe), and it is known that it contains about 50 ~ 70% of dietary fiber and is effective for the elimination of succulence and prevention of diabetes. In addition, it is known that the herbal extracts are rich in potassium (K) and calcium (Ca), and have various functional ingredients such as choline, betacarotin, and betaine, It is distributed by simple processing with powder, salt, ring and so on.

However, in the method of using the green tea or herbal tea, the method of using only salt as a substitute for salt or the method of grinding and extracting it as salt is generally used, and fermentation is performed to improve the flavor of food, It was difficult to find if it was developed with reinforced material. In particular, there was a lot of doubt that it would not be backed by taste, flavor, and saltiness to use enough to replace actual salt.

The present invention has been developed in order to solve the above problems, and it has been developed to solve the above problems. The present invention is to provide a method for selecting lactic acid bacteria having excellent fermentation function by using Salmonella spp., And producing a low salt material containing secondary metabolites such as organic acids and amino acids The present invention provides a low-salt material having excellent flavor while replacing sodium chloride used in the process of manufacturing a processed food.

In order to solve the above-mentioned problems, the present invention relates to a method for producing a plant extract, which comprises culturing inoculated with lactic acid bacteria Lactobacillus plantarum KCCM 11322, Leuconostoc mesenteroides KCCM 35471 or Lactobacillus brevis KCCM 11904, And a low-salt material obtained by liquefying or pulverizing the same is used for food production. The lactic acid bacterium is Lactobacillus plantarum KCCM 11322, and the inoculum is 1% (v / v). Further, the present invention features a method for producing a flavor improving low-salt food using lactic acid fermentation, which comprises adding 0.4 part by weight of citric acid to 99.6 parts by weight of the low-salt material as a powder or liquid.

The method for producing a low-salt material containing an organic acid fermented with a halophilic plant of the present invention can be used for the biological or drying of green tea and herbal extracts, and has a salty and rich flavor. In addition, when the citric acid is mixed with the citric acid in an appropriate amount, a salty taste similar to that of ordinary salt can be provided, so that a similar taste can be obtained by about half of the conventional salt.

Figure 1 compares the amount of solids in the extracts of dried grasses of Table 3.
FIG. 2 compares the salinity of the extracts obtained from the dried laver of Table 3.
Figure 3 compares the amount of solids in the extract using dry cichlids of Table 4.
FIG. 4 compares the salinity of extracts obtained from the dried cichlids of Table 4.
5 compares the content of the organic acid Lactic acid produced in the fermentation of Table 7.
6 compares the contents of organic acid citric acid produced in the fermentation of Table 7.
Figure 7 compares the content of organic acid maleic acid produced by fermentation in Table 7.
FIG. 8 is a graph showing that the sensory properties of salty taste may be similar by adding citric acid to a fermented product of green tea and herbal juice.

The embodiments of the present invention are intended to illustrate the practice of the preferred invention and are not intended to limit the scope of the claimed invention. The term should also be interpreted in its ordinary sense.

The details of the present invention are as follows.

Salted plants used in the present invention are green tea and green tea, green tea cultivated in Sinan County, Chonnam Province, and green tea cultivated in Haenam, Jeonnam Province.

1. Pre-processing step

The juice and extracts used in the present invention were prepared as follows.

First, it takes a step of harvesting biotrophic plants, washing them after selection, extracting them after juicing or drying, and then extracting them. The juice was used as it was, and the extract was dried to a moisture content of about 5%.

The extract solution was prepared by pulverizing raw vegetable or herbaceous plants with 20 to 100 mesh after the pulverization by a conventional method. The extract was prepared by adding 2 to 10 parts by weight of dried green tea or dried herbal extract to purified water or alcohol 95%). When purified water is used, it is extracted at 40 to 100 ° C for 10 to 120 minutes, and filtered to 20 to 100 mesh of the nets.

2. Sterilization step

Sterilization of the prepared juice or extract is carried out at 121 캜 for 15 minutes to 30 minutes. After sterilization treatment, the mixture was cooled to 0 to 30 캜 and stored. In this process, a small amount of saccharide or amino acid may be added just before the sterilization treatment so as to be used as a nutrient source of the inoculated lactic acid bacteria.

3. Fermentation phase

end. Starter manufacturing steps

Prepared juice extract or lactic acid bacteria for fermentation of extracts were prepared and used as preactivated lactic acid bacteria starter cultures. Lactobacillus plantarum KCCM 11322 isolated from commercially available kimchi, Leuconostoc mesenteroides KCCM 35471 or Lactobacillus brevis Cultures in which any one of KCCM 11904 was cultured were used as lactic acid bacteria starter cultures.

I. Fermentation of juice or extract

The starter culture prepared in 3. (a) was inoculated into the juice or extract, and the inoculation amount was 0.1 to 1.0% (v / v) by volume. After inoculation, the fermented product was fermented at a temperature of 15 to 35 DEG C for 1 to 7 days.

4. Drying step

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

5. Grinding step

After the above-mentioned 4. drying step, the pulverized material was pulverized to a size required. The size of the pulverized product can be varied and used depending on the application.

6. Low-salt material manufacturing stage

Finally, the low salt materials were prepared in powder and liquid form.

The powdery low-salt material was prepared by mixing 40 parts by weight of the green tea powder obtained in 5 above and 10 parts by weight of the powder of the herbal extract, with 0.4 part by weight of citric acid and 49.6 parts by weight of maltodextrin.

The liquid low-salt material is prepared by mixing the fermented product obtained in the above 3. directly and mixing 80 parts by weight of the green tea fermentation product and 18.6 parts by weight of the fermented product with the mixture of 1 part by weight of the alcohol (based on 95%) and 0.4 part by weight of citric acid Respectively.

(Specific Example)

Example 1. Investigation of intrinsic salinity and solids content

Green tea grown in Sinan County, Jeonnam Province and Tibetan herb cultivated in Haenam, South Jeolla Province were dried or dried.

The salinity was measured using the mohr method. 1 g of the biological sample was added to 50 ml of distilled water, stirred, added with 1 ml of K ₂ Cr ₂ O ₄ , and titrated with 0.01 N AgNO ₃ to calculate the end point as red And the amount of solids was measured by Brix (%) using a sugar meter. The salinity and the amount of solids of the greenhouse and cedar herbs were 3.82% and 1.01%, respectively. In the case of solids, the amount of green tea was 5.4% and the amount of tung oil was 3.4%.

The average salinity of kimchi produced in the metropolitan area reported in 2005 is 1.6% to 3% in view of the fact that the average salinity of kimchi produced in the metropolitan area is 1.6%, Chungcheong province kimchi is 1.7%, Cholla province kimchi is 2.3% Therefore, it is considered that the use of juice of green tea and green tea as an organism does not have a big problem in fermentation of lactic acid bacteria.

division Salinity (%) Solid content (Brix,%) Raw green tea 3.82 5.4 Raw three-legged herb 1.01 3.4

Example 2: Verification of Optimum Extraction Condition of Dry Half Plants

In order to confirm the optimal extraction conditions for the use of the dried plant of the present invention, as shown in Table 2, a green tea plant and a dried green tea plant having a moisture content of about 5% were prepared and four temperature units such as 70 ° C., 80 ° C., 90 ° C., And dry sample contents (based on weight%) were mixed with remaining purified water to include 0%, 2%, 4%, 6%, 8%, and 10% It was extracted for 2 hours at the set temperature, and salinity and brix were measured every 20mesh. The optimum extraction conditions were found through this.

division Condition Used sample (5% moisture), hot-air dried three-legged herbs (5% moisture) Temperature 70 ° C, 80 ° C, 90 ° C, 100 ° C 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. That is, when the content of dried green tea is 2 wt% (w / w), 1.4 wt% to 2.5 wt%, 4 wt% to 6 wt%, 3 wt% to 3.5 wt%, 8 wt% And the salty taste and salinity were 0.4 to 0.5% at 2 wt%, 0.8 to 1.2 and 6 wt% at 4 wt%, respectively, , 1.4 to 1.6% at 8 wt%, 1.8 to 2.2% at 8 wt%, and 2.3 to 3.0 wt% at 10 wt%. That is, when the temperature was 80 ° C and the sample content was 8% by weight, although the temperature and the sample content were higher, there was no significant difference in the effect. Thus, it was found that the sample was dried at 80 ° C and the sample content was 8% .

Temperature/
Dried Leek content (w / w) 70 ℃ 80 ℃ 90 ° C 100 ℃ Solid content (Brix,%) Salinity (%) Solid content (Brix,%) Salinity (%) Solid content (Brix,%) Salinity (%) Solid content (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

Table 4 shows the results of the investigation on the dry three-legged herbs of Example 2. [ That is, there was almost no difference in Brix and Salt of solids at 70 ° C, 80 ° C, 90 ° C and 100 ° C. Also, as the addition amount increased, the solids and salinity increased, but there was almost no change in the addition of 8 wt% or more. Therefore, it was confirmed that the extracting conditions of the dried herbal extracts were most effectively extracted when the sample content was 8% by weight at 80 ° C, compared with 6% by weight or 10% by weight.

Temperature/
Dry cedar herb content (w / w) 70 ℃ 80 ℃ 90 ° C 100 ℃ Solid content (Brix,%) Salinity (%) Solid content (Brix,%) Salinity (%) Solids content (Brix,%)) Salinity (%) Solid content (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

Based on the above Table 3 and Table 4, 8% by weight of dried green tea or dried herbal extract was added to the purified water, and the extract was extracted at 80 캜 for 30 minutes, followed by extraction for 20 hours, An extract was obtained. As a result, there was no change in the amount of solids in the extract of dried green tea after 60 minutes, and the amount of solids (Brix) of dried seaweed did not change with 30 minutes. In addition, in the salt plot, the salinity of dried green tea was 1.89% after 30 minutes, 1.92% of 1 hour, 1.87% of 2 hours, and 0.65% And 0.64% after 2 hours, respectively. Therefore, it was confirmed that the optimal extraction time was about 30 minutes in the case of hot water extraction of dried green tea and dried seaweed. Based on the above results, it can be seen that it is most efficient to mix 8% by weight of dried and dried plant with purified water and extract it at 80 ° C for 30 minutes.

Extraction time Dried green tea Dried tardy herb Solid content (Brix,%) Salinity (%) Solid content (Brix,%) Salinity (%) 0 minutes 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 of a fermented product of a marine plant

In Example 2, 8% by weight of the dry seasonal plant was mixed with purified water and extracted at 80 캜 for 30 minutes. The extract, the raw or the seed or the raw fresh herb were pulverized by a conventional method, and the juice Was used to confirm pH after fermentation.

As a lactic acid starter, commercially available Latobacillus plantarum 0.1 to 1.0% (v / v) of one of KCCM 11322, Leuconostoc mesenteroides KCCM 35471 and Lactobacillus brevis KCCM 11904 is inoculated and the mixture is fermented at 15 to 35 ° C for 1 to 7 days. In Example 3, the lactic acid bacteria starter inoculation amount was 1% (v / v), and fermentation was conducted at 25 캜 for 2 days. The pH of the culture after fermentation was not different as shown in Table 6.

division Dried green tea Dried tardy herb Raw green tea Raw three-legged herb 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 production ability of fermented product

Table 7 shows the results of measuring the organic acid production ability of the three cultured lactic acid bacteria of Example 3 above. As a result, Lactobacillus plantarum KCCM 11322 showed specific characteristics in the fermentation of dried cactus sprout and saury. Citric acid was the most abundant in the dried cactus sprout, and lactic acid production was the most effective among the species. Thus, Lactobacillus plantarum KCCM 11322 was used for the fermentation of dried herbal extracts and raw syrup, and it was confirmed that the organic acid production ability, which is considered to be the most important factor in the seasoning, is able to produce a seasoning material much richer than other microorganisms.

division Organic acid
(Unit: ppm) Leuconostoc mesenteroides KCCM35471 Lactobacillus plantarum KCCM 11322 Lactobacillus brevis KCCM 11904
dry
Green tea
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
Three-legged herbs Lactic acid Non-detection Non-detection Non-detection Citric acid 1136.15 3641.8 1624.85 Maleic acid 4.4 5.65 3.85
student
Green tea 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
Three-legged herbs Lactic acid Non-detection Non-detection Non-detection Citric acid 1180.7 951.35 778.65 Maleic acid 2.85 6.75 6.35

Example 5: Combination of fermented product and citric acid

Five samples of citric acid and one sample of citric acid were added to the fermented product of the hamburger and cilantrum of Example 3 using a contrasting action that made the salty taste stronger when the sour taste was slightly added. A salty taste sensory test was performed on each sample. 0.1 parts by weight, 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, and 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 product of green tea The sensory evaluation was carried out on a total of 30 panels by a 9-point scoring method using a test group containing citric acid and a non-additive group of 100.0% of a fermented product of green tea and green tea without citric acid. Table 8 summarizes the results. That is, when the citric acid was added in an amount of 0.3 part by weight or more, the difference in salty taste began to be felt. When 0.4 part by weight was contained, the strongest salty taste of about 78% or more (5.7) Respectively. Therefore, it was confirmed that when 0.4 part by weight of citric acid was further added to the fermented low-salt material of the seasoning plant, a similar taste could be obtained even with a much smaller amount than that of the common salt.

Addition amount, weight part N Minimum value Maximum 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 additives 30 2.0 6.0 3.2 1.09

Example 6. Production of low-salt seasoning ingredients

Low salt seasoning materials were prepared with liquid and powder.

The liquid phase is composed of the culture of the extract or juice of Example 3, and the ratio thereof is as follows. When the mixture of green tea and green tea cultures was used, the salt content of the liquid seasoning material was decreased by dilution. Therefore, the amount of the green tea culturing which showed a relatively high salinity was set high.

material Component Ratio (parts by weight) Green tea culture 80.0 Tri-herb culture 18.6 The alcohol (95% standard) 1.0 Citric acid 0.4

The powdery seasoning material is obtained by drying the culture of Example 3 at a moisture content of 10% or less and pulverizing the mixture. Green tea and cedar herb were concentrated 40% by weight and 10% by weight, respectively, because of their high salinity. However, in order to further increase the salinity, the content of maltodextrin can be reduced and the powdery green tea powder and the powdery tung oil powder can be appropriately adjusted.

material Component Ratio (parts by weight) Green tea powder 40.0 Herbal tea powder 10.0 Maltodextrin powder 49.6 Citric acid powder 0.4

Example 6. Preparation of dyed sauce using low salt material

The dipping sauce was prepared by dissolving 50 parts by weight of soy sauce, 50 parts by weight of beef extract, 0.5 parts by weight of bean curd, 0.5 parts by weight of bean curd, 0.5 parts by weight of bean curd refuse, 0.1 and sesame oil of 1.95 were mixed and heated at 85 캜 for 15 minutes.

As a control group to be compared with this, a saucer replaced with 2 parts by weight of purified salt instead of the above-mentioned purified salt 1.3 and liquid seasoning material 0.1 was prepared and the sensory test was performed. The sensory evaluation was performed on 30 male and female subjects. The preference of flavor and taste and the degree of salty taste felt in mouth were investigated by 9 point scale method. Table 11 shows the results of the statistical processing that the best fit is 9 points and the lowest point is 0 point. That is, not only the preference of flavor and taste but also the salinity was not significantly different from that of 2% of purified salt, it was confirmed that even 0.1 part by weight of liquid seasoning can replace salinity of about 0.7 part by weight of purified salt.

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

Example 7. Production of demigrace sauce using low salt material

Demigrase sauce contains the following ingredients: 1 part by weight, purified water 68.12, flour 6, processed butter 6, tomato paste 5.5, onion 2, beef extract 2, red wine 2, beef concentrate 1.5, lard 1.5, Corn starch 1, caramel pigment 0.4, sodium L-glutamate 0.1, refined salt 0.08, DL-alanine 0.05, bevelib 0.05, basil 0.05, nut starch 0.05, powdered seasoning material of Example 5 0.05, 5-ribonucleotide disodium 0.03 And 0.02 of a paprika extract dye were mixed and heated at 95 캜 for 10 minutes to prepare a demiglace sauce.

On the other hand, as a control group, a sensory test was conducted by purchasing a commercially available Ottogi os chef demiglace sauce (3 kg). The sensory evaluation was performed on 30 male and female subjects. The preference of flavor and taste and the degree of salty taste felt in mouth were investigated by 9 point scale method. Table 9 shows the results of the statistical processing in which the best fit is 9 points, the lowest point is 0 point, and the results are averaged. In other words, the flavor, taste, and salinity were not significantly different from those of the commercial products, and the possibility of substitution was confirmed.

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

Example 8. Production of Cold Noodle Water Using Low Salt Material

Cold noodle soup was prepared using the liquid seasoning prepared in Example 5. That is, the following ingredients were used as the starting material: 90.0 parts by weight of purified water, 7.0 of soy sauce, 0.2 of jerk bone extract, 1.2 of whitish white, 0.6 of liquid seasoning of Example 5, 0.5 of beef tallow (CJ manufactured), 0.2 of sodium L- glutamate, 0.15 of ginger powder, The mixed noodle juice showed little difference in saltiness as compared with that of commercial cold noodle juice (manufactured by CJ, 'cold noodle soup'). The sensory evaluation was performed on 30 male and female subjects. The preference of flavor and taste and the degree of salty taste felt in mouth were investigated by 9 point scale method. Table 13 shows the results of the statistical processing in which the best fit is 9 points and the lowest point is 0 point. In other words, it was found that the fragrance, taste and salinity were not significantly different from those of the commercial products. As a result, it was confirmed that some of the salt used for cold water can be replaced.

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

Example 9. Production of ramen soup using low salt material

A ram noodle soup was prepared using the powdered seasoning material prepared in Example 5. That is, the powdered seasoning material of Example 5, 10.0, purified salt 12.0, pearl white 14.0, paprika extract 0.1, capsaicin 0.08, no-juice powder 1.40, soybean powder 3.0, sodium L- glutamate 15.0, onion powder 0.83, garlic powder 1.0, This ramen soup mixed with 7.0 of powder, 7.0 of squid powder, 4.0 of anhydrous crystalline glucose, 8.0 of beef tallow (CJ manufactured), 0.8 of black pepper powder, 2.0 of mushroom powder, 2.0 of pepper powder and 13.0 of red pepper powder is a commercially available large- ) Showed little difference in salinity. The sensory evaluation was performed on 30 male and female subjects. The preference of flavor and taste and the degree of salty taste felt in mouth were investigated by 9 point scale method. Table 9 shows the results of statistical processing in which the best fit is 9 points and the lowest point is 0 point. That is, it can be seen that Example 9 is superior to commercial products, which are one of the most abundant ramen products sold in the market, not to be significantly different in terms of flavor, taste and salinity. It has been confirmed that the salt used in the soup can be partially substituted.

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

Claims (3)

Lactobacillus plantarum KCCM 11322, Leuconostoc extracts were added to extracts of dried or unglazed leaves, mesenteroides KCCM 35471 or Lactobacillus brevis KCCM 11904, and cultivating the same by liquefying or pulverizing the low-salt material to produce a flavor enhancing low-salt food using lactic acid fermentation The method according to claim 1, wherein the lactic acid bacterium is Lactobacillus plantarum KCCM 11322, and the inoculum is 1% (v / v). The method according to claim 1, further comprising adding 0.4 part by weight of citric acid to 99.6 parts by weight of the low-salt material and using it as a powder or liquid phase

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