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    Method for Manufacturing Rice Hot Pepper Paste and Rice Hot Pepper Paste Manufactured Thereby
    7.
    发明申请
    Method for Manufacturing Rice Hot Pepper Paste and Rice Hot Pepper Paste Manufactured Thereby 审中-公开

    公开(公告)号：US20180249740A1

    公开(公告)日：2018-09-06

    申请号：US15757083

    申请日：2016-09-01

    Applicant: CJ Cheiljedang Corporation

    Inventor： Hye Jin KIM ,  Dong Joo SHIN ,  Hye Won SHIN ,  Eun Seok JANG ,  Dae Ik KANG ,  Byoung Seok MOON ,  Seon Mi OH ,  Sun A CHO

    IPC: A23L7/104 ,  A23L11/00 ,  A23L27/14

    CPC classification number: A23L7/104 ,  A23L11/09 ,  A23L11/20 ,  A23L27/14 ,  A23V2002/00

    Abstract: The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating a Bacillus amyloliquefaciens CJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

    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
    8.
    发明申请
    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

    公开(公告)号：US20150305376A1

    公开(公告)日：2015-10-29

    申请号：US14439917

    申请日：2013-10-31

    Applicant: CJ Cheiljedang Corporation

    Inventor： Seon Mi OH ,  Sung Hwan LIM ,  Min Kyung PARK ,  Sun A. CHO ,  Eun Seok JANG ,  Hye Won SHIN ,  Hyun Jun JANG

    IPC: A23L1/202 ,  A23L1/20 ,  C12R1/69 ,  A23L1/105

    CPC classification number: A23L7/1975 ,  A23L7/104 ,  A23L11/09 ,  C12R1/69

    Abstract: 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.

    Abstract translation: 本发明涉及从韩国传统美洲分离鉴定的米曲霉CJ1354，其在稻米中作为底物呈现高酶活性，使用其制备具有改善风味的米辣椒酱的方法和米热 胡椒糊通过该方法制备。 具体而言，该方法包括以下步骤：在蒸汽步骤中，用蒸汽步骤对压力为2.0-4.0kgf / cm2的高压蒸汽处理具有一定白度的米粉，从而控制蒸米的粘度和含水量 防止在蒸米转移期间发生聚集。 此外，在该方法中，将米曲霉CJ1354用于制作米曲霉的步骤。

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