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1. (WO2017039362) METHOD FOR MANUFACTURING RICE HOT PEPPER PASTE AND RICE HOT PEPPER PASTE MANUFACTURED THEREBY

Pub. No.:    WO/2017/039362    International Application No.:    PCT/KR2016/009809
Publication Date: Fri Mar 10 00:59:59 CET 2017 International Filing Date: Fri Sep 02 01:59:59 CEST 2016
IPC: A23L 11/20
A23L 7/104
Applicants: CJ CHEILJEDANG CORPORATION
씨제이제일제당(주)
Inventors: KIM, Hye Jin
김혜진
SHIN, Dong Joo
신동주
SHIN, Hye Won
신혜원
JANG, Eun Seok
장은석
KANG, Dae Ik
강대익
MOON, Byoung Seok
문병석
OH, Seon Mi
오선미
CHO, Sun A
조선아
Title: METHOD FOR MANUFACTURING RICE HOT PEPPER PASTE AND RICE HOT PEPPER PASTE MANUFACTURED THEREBY
Abstract:
Disclosed are a method for manufacturing rice hot pepper paste and rice hot pepper paste manufactured thereby, the method using Bacillus amyloliquefaciens CJ14-6 and Aspergillus oryzae CJ 1354 separated from traditional fermented soybean lumps and comprising the following steps: a rice steaming step in which rice is soaked or steamed by adding water to the rice; a rice koji making step in which rice koji is made by inoculating the steamed rice with Aspergillus oryzae CJ 1354 and incubating same; a bean steaming step in which beans are soaked or steamed by added water to the beans; a bean kokja making step in which bean kokja is made by inoculating the steamed beans with Bacillus amyloliquefaciens CJ14-6 and incubating same; a primary maturing step in which a primary mixture is matured, the primary mixture having salt water added to the rice koji and bean kokja, and then at least one kind selected from the group consisting of steamed rice, a processed bean product, fermented soybean lump, and soybean paste mixed therewith; and a secondary maturing step in which a secondary mixture is sterilized and matured, the secondary mixture having red pepper powder added to the matured primary mixture and then at least one kind selected from the group consisting of starch sugar, soy sauce, salt, a processed spice product, a flavour enhancer, and a processed grain product mixed therewith.