| 摘要 |
The present invention relates to salt yeast using rice yeast and salt and a method for manufacturing the same and, more specifically, to salt yeast using rice yeast and salt which is used as alternatives for salt and a healthy low-sodium fermented seasoning by mixing rice yeast prepared using white rice, salt, and water at a predetermined ratio and aging the mixture to significantly reduce sodium content compared with general salt and by decomposing and saccharizing protein, and to a method for manufacturing the same. The present invention is obtained by mixing 30-50 wt% of rice yeast, 35-65 wt% of salt, and 5-15 wt% of water, stirring the mixture at least one time per day, and aging the same for 13-15 days while a humidity of 30-40% and a temperature of 28-36°C are maintained, wherein the rice yeast is prepared by polishing naturally dried rice to 85-95%, washing the polished rice, soaking the rice in water for 22-26 hours, steaming the digested rice at 100-120°C for 20-40 minutes, and supplying Aspergillusoryzae spawn. |
