Aspergillus oryzae cj 1354 strain which is a novel strain isolated from traditional fermented soy bean cake, rice in red pepper paste production method using same, and rice in red pepper paste produced by means of the production method
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[0008] But, under the situation according to said prior art, although the stickiness of rice surface is slightly reduced, the lower the pounding accuracy is, the higher the fiber content is, the decomposition rate of Aspergillus decreases, therefore, the propagation of Aspergillus reduced, there is a problem that the enzyme titer is lowered, and the problem that the mouthfeel of the chili sauce is lowered also occurs
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Embodiment 1
[0078] Example 1: Rice Cooking Including High Pressure Steam Treatment Process
[0079] The rice of whiteness 35 is added the clean water of 75% by weight on the basis of rice weight in the cooker, from the clean water input time, after soaking for 35 minutes, discharge soaking water under normal pressure. After the immersion water is discharged, put in high-pressure steam (2.0kgf / cm 2 ), drain the condensed water and the remaining soaking water for 30 minutes.
[0080] After high-pressure steam treatment, add saturated steam (1.0kgf / cm 2 ), after cooking the rice at 90°C for 45 minutes, it was cooled to 35°C.
[0081] The physical properties of the cooked rice after the cooking step including autoclaving are shown in Table 3.
Embodiment 2
[0093] Embodiment 2: Application of the manufacture of rice koji of new aspergillus oryzae (Aspergillus oryzae) CJ 1354
[0094] The rice cooked according to the above-mentioned Example 1 was transferred to the koji-making room, and saturated steam (1.0 kgf / cm 2 ), to replenish the dry moisture on the outer surface and inside of the rice. Then, new Aspergillus oryzae (Aspergillus oryzae) CJ 1354 was inoculated as koji bacteria at 0.2% by weight, respectively, and a koji-making fermentation process was performed at 38° C. for 3 days.
[0095] Table 4 shows the enzyme titers of rice koji to which Aspergillus oryzae CJ 1354 was applied.
Embodiment 3
[0106] Embodiment 3: manufacture and apply the primary mixture of new Aspergillus oryzae CJ 1354
[0107] In the rice koji produced according to Example 2, 15 to 25% by weight of brine at 30° C. was added based on the total weight of the primary mixture, and the ground product of simply crushing commercially available soybeans, commercially available koji (using soybeans alone or Soybeans mixed with starchy raw materials, etc., fermented in a modified or conventional way) and miso (soybeans used alone or mixed with soybeans, starchy raw materials, etc., fermented in a modified or conventional way) so that it reaches 3 to 15 weight %, add steamed rice 5 to 15% by weight and mix therein to make a primary mixture with a final water content of 45% by weight.
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Abstract
The present invention relates to a production method for rice in red 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 traditional fermented soy bean cake and selected for use in the production of rice in red pepper paste. And the present invention also relates to the rice in red pepper paste produced by means of the production method. More specifically, the present invention relates to a production method for rice in red 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 traditional fermented soy bean cake 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 in red pepper paste produced by means of the production method.
Description
technical field [0001] The present invention relates to Aspergillus oryzae CJ 1354 as a new strain, a method for producing hot pepper paste using the same, and the hot pepper paste produced by the production method. [0002] In more detail, it relates to a manufacturing method of rice chili sauce and the rice chili sauce manufactured according to the manufacturing method, from traditional sauce koji Aspergillus oryzae CJ 1354, a new strain of Aspergillus oryzae with excellent carbohydrate and proteolytic enzyme activity, was isolated and screened from rice and used in the production of chili sauce, thereby improving the flavor. Background technique [0003] The types of gochujang are broadly classified into conventional gochujang made by mixing soybeans and grains in a predetermined ratio, and improved gochujang using koji (koji) instead of koji for gochujang. [0004] Conventional chili sauce is made by soaking and steaming starchy raw materials and mixing them with barle...
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