公开(公告)号：WO2014069924A8

公开(公告)日：2015-02-05

申请号：PCT/KR2013009807

申请日：2013-10-31

Applicant: CJ CHEILJEDANG CORP

Inventor： OH SEON MI ,  LIM SUNG HWAN ,  PARK MIN KYUNG ,  CHO SUN A ,  JANG EUN SEOK ,  SHIN HYE WON ,  JANG HYUN JUN

IPC: A23L11/20 ,  C12N1/15 ,  A23L7/104 ,  A23L11/00 ,  C12R1/69

CPC classification number: A23L1/202 ,  A23L7/104 ,  A23L7/1975 ,  A23L11/09 ,  C12R1/69

Abstract: The present invention relates to a manufacturing method for rice hot pepper paste having a more superior flavour, wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from Korean traditional meju and selected for use in the manufacture of rice hot pepper paste. And the present invention also relates to the rice hot pepper paste manufactured by means of the manufacturing method. More specifically, the present invention relates to a manufacturing method for rice hot pepper paste having superior flavour, wherein rice that has been milled to a specific whiteness undergoes a process in which high-pressure steam at between 2.0 and 4.0 kgf/cm2 is introduced in a steaming step, thereby adjusting the viscosity and the moisture content of the steamed rice so as to prevent the phenomenon of lumping when raw materials are transported, and wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from Korean traditional meju and selected to be used in the production of rice kouji fungus in a kouji-making step. And the present invention also relates to a rice hot pepper paste manufactured by means of the manufacturing method.

Abstract translation: 本发明涉及一种具有更优异风味的米辣椒糊的制造方法，其中，作为在底物为米时呈现出高酶活性的新型菌株的米曲霉CJ1354，从韩国传统美制中分离出来， 用于制造米辣椒酱。 本发明还涉及通过制造方法制造的米辣椒糊。 更具体地说，本发明涉及一种具有优良风味的水稻辣椒酱的制造方法，其中已经研磨到特定白度的米经历了将介于2.0和4.0kgf / cm2之间的高压蒸汽引入到 蒸煮步骤，从而调节蒸米的粘度和含水量，以防止原料运输时的结块现象，并且其中，作为新型菌株的米曲霉CJ1354是当新型菌株 底物是水稻，是从韩国传统美食中分离出来的，被选用于制作米饭真菌的制作步骤。 本发明还涉及通过该制造方法制造的米辣椒糊。