Method for preparing gochujang and gochujang prepared by preparation method

Patent metadata

Field	Value
Publication number	US-10080381-B2
Application number	US-201415038779-A
Country	US
Kind code	B2
Filing date	Nov 28, 2014
Priority date	Nov 29, 2013
Publication date	Sep 25, 2018
Grant date	Sep 25, 2018

Abstract

The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.

First claim

The invention claimed is:

1. A method for producing hot pepper paste, which comprises:
a heating step for hydrating wheat flour raw material and cooking it;
a fermentation step for producing a wheat flour koji by inoculating and cultivating Aspergillus oryzae CJ KY (KCCM11302P) on the cooked wheat flour;
a first aging step by aging a first mixture made by adding a table salt or salt water to the wheat flour koji and mixing the wheat flour koji with at least one ingredient selected from the group consisting of cooked wheat flour, cooked polished rice, cooked soybean, meju and doenjang; and
a second aging step by adding a dried red pepper flour to the first aged mixture, and by sterilizing and aging a second mixture made by mixing the first mixture obtained from the first aging step with at least one ingredient selected from the group consisting of starch sugar, soy sauce, salt, processed spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang.

2. The method for producing the hot pepper paste according to claim 1 , wherein the water content of the cooked wheat flour is 30 to 38 wt. % in the cooking step.

3. The method for producing the hot pepper paste according to claim 1 , which comprises making the wheat koji by adding 0.05 to 0.3 wt. % of Aspergillus oryzae CJ KY (KCCM11302P), and 0.1 to 1.5 wt. % of an extender, and then by fermenting it at 30 to 40° C. for 3 days, in the fermentation step.

4. The method for producing the hot pepper paste according to claim 1 , which comprises
adding the table salt or salt water to the wheat flour koji at 5 to 10 wt. % in the first aging step,
mixing the wheat flour koji with 0.1 to 15 wt. % of at least one ingredient selected from the group consisting of cooked wheat flour, cooked soybean, cooked polished rice, meju and doenjang, and
fermenting it at 25 to 35° C. for 5 to 30 days.

5. The method for producing the hot pepper paste according to claim 1 , wherein the first mixture comprises 40 to 55 wt. % of water.

6. The method for producing the hot pepper paste according to claim 1 , which comprises:
in the second aging step,
sterilizing the second mixture prepared by adding 6 to 25 wt. % of the dried red pepper flour, and 15 to 40 wt. % of at least on ingredient selected from the group consisting of starch sugar, soy sauce, salt, processed spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang to the first aged mixture at 55 to 85° C. for 1 to 60 minutes, and
adding an edible alcohol to the second mixture and aging it.

Assignees

• Cj Cheiljedang Corp

Inventors

• Jang Eun Seok
• Oh Seon Mi
• Park Min Kyung
• Shin Hye Won
• Jang Hyun Jun
• Lim Sung Hwan
• Cho Sun A

Classifications

• A23L27/24

  prepared by fermentation · CPC title

• A23L27/50

  Soya sauce · CPC title

• A23L27/12 Primary

  from fruit, e.g. essential oils · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L11/20 Primary

  Human Necessities · mapped topic