METHOD FOR REMOVAL OF SODIUM IN SALT USING MICROORGANISMS TRADITIONAL SAUCE FOODS AND ITS SALT

摘要

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.