Method for producing chili miso with rice and chili miso with rice produced by the production method

摘要

A method for producing chili miso with rice using Aspergillus oryzae CJ 1354 strain and B. amyloliquefaciens CJ 14-6 strain isolated from traditional miso onion and rice produced by the method Regarding the hot chili miso with rice, the method for producing the hot chili miso with rice is a rice steaming stage in which the rice is immersed or added to the rice and cooked, and the cooked rice is inoculated with Aspergillus oryzae CJ 1354 (KCCM 11300P) strain And a rice bran stage for culturing rice koji by culturing, a bean steaming stage in which beans are dipped or added to the beans and steamed, and Bacillus amyloliquefaciens CJ 14-6 strain is added to the cooked beans. A bean koji stage that inoculates and cultures to produce a bean koji; A salt water is added to rice koji and bean paste, and a primary mixture obtained by mixing any one or more selected from the group consisting of cooked rice, processed beans, miso onion and miso is aged 1 In the next ripening stage, chili powder is added to the aged primary mixture, and one or more selected from the group consisting of starch sugar, soy sauce, salt, processed spices, flavor enhancers and processed cereals are mixed. And a secondary aging step of sterilizing and aging the resulting secondary mixture.