Aspergillus oryzae CJ1354 strain, a novel strain isolated from traditional miso balls, a method for producing chili miso with rice using the same, and chili miso with rice produced by the production method

摘要

PROBLEM TO BE SOLVED: To separate and select a novel strain Aspergillus oryzae CJ 1354 showing a high enzyme titer using rice as a substrate, and using it for the production of chili miso containing rice. A method for producing a rice-flavored pepper miso having a flavor and a rice-containing pepper miso produced by the production method are provided. SOLUTION: The viscosity and water content of the cooked rice are adjusted by performing a step of adding 2.0 to 4.0 kgf / cm 2 of high-pressure steam to rice refined to a specific whiteness by a steaming step. A new strain Aspergillus oryzae CJ 1354, which shows high enzyme titer using rice as a substrate, is separated from traditional miso tamago and selected. A method for producing chili miso with rice having an excellent flavor by using it in the production of rice koji in the koji step, and a chili miso with rice produced by the production method. [Selection] Figure 1