METHOD FOR REMOVING SODIUM FROM SALT USING MICROORGANISMS IN TRADITIONAL KOREAN SAUCES AND SALT PRODUCED THEREBY

摘要

The purpose of the present invention is to provide a salt having reduced sodium, which is a harmful ingredient while exhibiting the flavor thereof. The present invention is characterized by comprising the steps of: proliferating and culturing microorganisms; introducing a salt liquid into a medium into which the cultured microorganisms are put; performing culture and fermentation using the microorganisms again while the salt liquid is introduced, thereby removing sodium present in the salt liquid; filtering the cultured and fermented liquid, which is obtained by performing culture and fermentation again, through a fine net to remove microorganisms; and drying the filtered culture liquid to collect salt, so that the microorganisms take in sodium in the salt liquid during the culturing and fermenting process of the microorganisms while the salt liquid is introduced, thereby forming a salt having reduced sodium. In addition, the microorganisms are preferably Aspergillus oryzae or Bacillus subtilis derived from traditional Korean sauces, or a mixture thereof. According to the present invention, the flavor of the salt itself is exhibited as it is, and a sodium ingredient harmful to the human body is reduced, so that a healthier salt can be provided.