SALT-TOLERANT YEAST ISOLATED FROM SOYBEAN PASTE AND MANUFACTURING METHOD OF YEAST SALT

The present invention relates to a yeast extract using salt-tolerant yeast, Zygosaccharomyces mellis TK-01 (Accession number KCCM-11605), isolated from a fermented soybean paste, and a method for manufacturing fermented yeast salt using the same. More specifically, the present invention relates to a...

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Bibliographische Detailangaben
Hauptverfasser:	KIM AUGUSTINE YING WI, LEE, CHANG WOON, JO, YOUNG HONG, KWON, SOON HYANG, RYU, BYUNG DON, CHANG, SEONG JUN, LEE, GO EUN, LEE, JONG WOOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a yeast extract using salt-tolerant yeast, Zygosaccharomyces mellis TK-01 (Accession number KCCM-11605), isolated from a fermented soybean paste, and a method for manufacturing fermented yeast salt using the same. More specifically, the present invention relates to a method for manufacturing fermented yeast salt having reduced sodium by preparing a yeast extract containing a high content of KCl using a strain isolated from a highly salty traditional fermented soybean paste, performing enzymatic decomposition, performing a high-temperature reaction, and adding a predetermined ratio of salt. The fermented yeast salt for salt substitute, which has a reduced content of sodium, of the present invention can reduce the use amount of sodium. 본 발명은 된장에서 분리한 내염성 효모 Zygosaccharomyces mellis TK-01(기탁번호 KCCM-11605)를 이용한 효모 추출물 및 이를 이용한 발효 효모 소금 제조 방법에 관한 것이다. 보다 더 상세하게 설명하자면 염농도가 높은 전통된장에서 분리된 균주를 이용하여 KCl이 고함유된 효모 추출물을 제조하고 효소분해한 후, 고온반응과 일정 비율의 소금을 첨가하여 나트륨이 저감화된 발효 효모 소금의 제조 방법에 관한 것이다. 본 발명의 나트륨 함량이 줄어든 소금 대체용 발효 효모 소금은 나트륨 사용량을 저감시킬 수 있다.