Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby

Patent metadata

Field	Value
Publication number	US-11044928-B2
Application number	US-201615757083-A
Country	US
Kind code	B2
Filing date	Sep 1, 2016
Priority date	Sep 3, 2015
Publication date	Jun 29, 2021
Grant date	Jun 29, 2021

Abstract

The present disclosure provides a method for preparing a rice hot pepper paste using an Aspergillus oryzae CJ 1354 strain and a Bacillus amyloliquefaciens CJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating a Bacillus amyloliquefaciens CJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

First claim

What is claimed is:

1. A method for preparing a rice hot pepper paste, comprising:
soaking rice in water or adding water to rice and steaming the rice;
inoculating an Aspergillus oryzae CJ 1354 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11300P, into the steamed rice and conducting incubation to prepare a rice koji;
soaking soybeans in water or adding water to soybeans and steaming the soybeans;
inoculating a Bacillus amyloliquefaciens CJ 14-6 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718P, into the steamed soybeans and conducting incubation to make a soybean koji;
combining the rice koji and the soybean koji;
adding brine and then at least one selected from the group consisting of steamed rice, soybean-processed food stuff, meju, and doenjang to the combined rice koji and soybean koji to prepare a first mixture, and conducting a first aging; and
adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

2. The method as claimed in claim 1 , wherein in the step of preparing a rice koji, the steamed rice is inoculated with 0.1 to 0.3 wt. % of the Aspergillus oryzae CJ 1354 strain with respect to the total weight of the raw material.

3. The method as claimed in claim 2 , wherein the step of preparing a rice koji further comprises conducting fermentation at 33 to 40° C. for 3 days after adding 0.5 to 1.5 wt. % of a volume expander with the CJ 1354 strain.

4. The method as claimed in claim 1 , wherein in the step of preparing a soybean koji, the steamed soybeans are inoculated with 0.1 to 3.0 wt. % of the Bacillus amyloliquefaciens CJ 14-6 strain with respect to the total weight of the raw material.

5. The method as claimed in claim 4 , wherein the step of preparing a soybean koji further comprises conducting fermentation at 30 to 45° C. for 3 days after inoculating the CJ-14-6 strain.

6. A rice hot pepper paste prepared by the method of claim 1 wherein the method comprises: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11300P, into the steamed rice and conducting incubation to prepare a rice koji; soaking soybeans in water or adding water to soybeans and steaming the soybeans; inoculating a Bacillus amyloliquefaciens CJ 14-6 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718P, into the steamed soybeans and conducting incubation to make a soybean koji; combining the rice koji and the soybean koji; adding brine and then at least one selected from the group consisting of steamed rice, soybean-processed food stuff, meju, and doenjang to the combined rice koji and soybean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging; comprising a fermented product comprising a mixture of the rice koji inoculated with the Aspergillus oryzae CJ 1354 deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11300P, and the soybean koji inoculated with the Bacillus amyloliquefaciens CJ 14-6 deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718P, strain.

7. An anti-obesity rice hot pepper paste prepared by the method of claim 1 wherein the method comprises: soaking rice in water or adding water to rice and steaming the rice; inoculating an Aspergillus oryzae CJ 1354 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11300P, into the steamed rice and conducting incubation to prepare a rice koji; soaking soybeans in water or adding water to soybeans and steaming the soybeans; inoculating a Bacillus amyloliquefaciens CJ 14-6 strain, deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718P, into the steamed soybeans and conducting incubation to make a soybean koji; combining the rice koji and the soybean koji; adding brine and then at least one selected from the group consisting of steamed rice, soybean-processed food stuff, meju, and doenjang to the combined rice koji and soybean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging; comprising a fermented product comprising a mixture of the rice koji inoculated with the Aspergillus oryzae CJ 1354 deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11300P, and the soybean koji inoculated with the Bacillus amyloliquefaciens CJ 14-6 deposited in the Korean Culture Center of Microorganisms under Accession number KCCM 11718P, strain.

Assignees

• Cj Cheiljedang Corp

Inventors

• Kim Hye Jin
• Shin Dong Joo
• Shin Hye Won
• Jang Eun Seok
• Kang Dae Ik
• Moon Byoung Seok
• Oh Seon Mi
• Cho Sun A

Classifications

• A23L27/14

  Dried spices · CPC title

• A23L11/50

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23L7/104 Primary

  Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms · CPC title

• A23V2002/00

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

• A23L11/70

  Germinated pulse products, e.g. from soy bean sprouts · CPC title