PRODUCTION METHOD OF LOW SODIUM FERMENTED SOYBEAN PASTE BY USING SALTY SOYBEAN FERMENTED PRODUCT AND SUBSTITUTE SALT

摘要

The present invention relates to a method for producing low sodium fermented soybean paste using a salty material potassium chloride (KCl) or a salty soybean fermented product to reduce sodium intake from the fermented soybean paste. When the salt ratio of conventional immersion water is 19%, the sodium content of the fermented soybean paste produced with fermented soybean lump soaked water produced by replacing 12.5%, 25%, 32.5% or 45% in 19% with potassium chloride is lowered. Alternatively, when the salty soybean fermented product is produced and branded with commercially available fermented soybean paste, the sodium content of the fermented soybean paste is lowered.;COPYRIGHT KIPO 2019