Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Sodium Reduction in Traditional Fermented Foods

전통발효식품의 나트륨 저감화

  • Park, Hyun-Joo (Korea Traditional Fermented-foods Association) ;
  • Lee, Mi-Young (Nutnition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Yoon, Eun-Kyong (Nutnition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Chung, Ha-Yull (Department of Food Science and Biotechnology, Hankyong National University)
  • 박현주 ((사)한국전통발효식품협회) ;
  • 이미영 (식품의약품안전처 영양안전 정책과) ;
  • 윤은경 (식품의약품안전처 영양안전 정책과) ;
  • 정하열 (한경대학교 식품생물공학과)
  • Published : 2016.06.30
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Abstract

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

Keywords

References

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