NOVEL ASPERGILLUS ORYZAE CJ 1354 ISOLATED FROM KOREAN TRADITIONAL MEJU, METHOD OF MANUFACTURING RICE HOT PEPPER PASTE USING SAME, AND RICE HOT PEPPER PASTE MANUFACTURED BY SAME

摘要

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.