发明申请
US20150305376A1 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
审中-公开
从韩国传统食品中分离的米曲霉CJ1354，使用该米粉的辣椒酱的制造方法和通过该方法制备的米辣椒糊
- 专利标题： Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
- 专利标题（中）： 从韩国传统食品中分离的米曲霉CJ1354，使用该米粉的辣椒酱的制造方法和通过该方法制备的米辣椒糊
-
申请号： US14439917申请日： 2013-10-31
-
公开(公告)号： US20150305376A1公开(公告)日： 2015-10-29
- 发明人: Seon Mi OH , Sung Hwan LIM , Min Kyung PARK , Sun A. CHO , Eun Seok JANG , Hye Won SHIN , Hyun Jun JANG
- 申请人： CJ Cheiljedang Corporation
- 优先权： KR10-2012-0122714 20121031
- 国际申请： PCT/KR2013/009807 WO 20131031
- 主分类号： A23L1/202
- IPC分类号： A23L1/202 ; A23L1/20 ; C12R1/69 ; A23L1/105
摘要：
The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
信息查询
