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    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
    1.
    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

    申请人： CJ Cheiljedang Corporation

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

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

    CPC分类号： A23L7/1975 ,  A23L7/104 ,  A23L11/09 ,  C12R1/69

    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.

    摘要翻译： 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。