ASPERGILLUS ORYZAE CJ 1354 STRAIN WHICH IS A NOVEL STRAIN ISOLATED FROM TRADITIONAL FERMENTED SOY BEAN CAKE, RICE IN RED PEPPER PASTE PRODUCTION METHOD USING SAME, AND RICE IN RED PEPPER PASTE PRODUCED BY MEANS OF THE PRODUCTION METHOD

摘要

The present invention relates to a production method for rice in red 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 traditional fermented soy bean cake and selected for use in the production of rice in red pepper paste. And the present invention also relates to the rice in red pepper paste produced by means of the production method. More specifically, the present invention relates to a production method for rice in red 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 traditional fermented soy bean cake 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 in red pepper paste produced by means of the production method.