WO2014069924A8 - 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장 - Google Patents

전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장 Download PDF

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WO2014069924A8
WO2014069924A8 PCT/KR2013/009807 KR2013009807W WO2014069924A8 WO 2014069924 A8 WO2014069924 A8 WO 2014069924A8 KR 2013009807 W KR2013009807 W KR 2013009807W WO 2014069924 A8 WO2014069924 A8 WO 2014069924A8
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hot pepper
rice
pepper paste
same
rice hot
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PCT/KR2013/009807
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English (en)
French (fr)
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WO2014069924A1 (ko
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오선미
임성환
박민경
조선아
장은석
신혜원
장현준
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씨제이제일제당(주)
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Priority to JP2015526480A priority Critical patent/JP6037488B2/ja
Priority to CN201380040812.2A priority patent/CN104508115B/zh
Priority to US14/439,917 priority patent/US20150305376A1/en
Publication of WO2014069924A1 publication Critical patent/WO2014069924A1/ko
Publication of WO2014069924A8 publication Critical patent/WO2014069924A8/ko
Priority to US16/923,323 priority patent/US20200329748A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/08—Alcohol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Agronomy & Crop Science (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 쌀을 기질로 높은 효소 역가를 나타내는 신규의 균주 아스퍼질러스 오리재(Aspergillus oryzae) CJ 1354를 전통 메주에서 분리, 선별하고, 이를 쌀 고추장 제조에 사용함으로써, 향미가 보다 우수한 쌀 고추장의 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장에 관한 것이다. 구체적으로, 특정 백도(whiteness)로 도정된 쌀에 증자 단계에 의해 2.0 내지 4.0 kgf/cm2의 고압 스팀을 투입하는 공정을 수행함으로써, 상기 증자된 쌀의 점성 및 수분 함량을 조절하여 원료의 이송 시 발생하는 뭉침 현상을 방지하고, 쌀을 기질로 높은 효소 역가를 나타내는 신규 균주 아스퍼질러스 오리재(Aspergillus oryzae) CJ 1354를 전통 메주에서 분리, 선별하여, 이를 제국 단계에서 쌀 코오지 제조시 사용함으로써, 우수한 풍미를 가진 쌀 고추장의 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장에 관한 것이다. [대표도] 도 1
PCT/KR2013/009807 2012-10-31 2013-10-31 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장 WO2014069924A1 (ko)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2015526480A JP6037488B2 (ja) 2012-10-31 2013-10-31 伝統の味噌玉から分離した新規な菌株であるアスペルギルスオリゼｃｊ１３５４菌株と、これを用いた米入り唐辛子味噌の製造方法及びその製造方法により製造される米入り唐辛子味噌
CN201380040812.2A CN104508115B (zh) 2012-10-31 2013-10-31 从传统酱曲中分离的作为新菌株的米曲霉cj 1354菌株和利用其的大米辣椒酱制造方法及根据该制造方法制造的大米辣椒酱
US14/439,917 US20150305376A1 (en) 2012-10-31 2013-10-31 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
US16/923,323 US20200329748A1 (en) 2012-10-31 2020-07-08 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20120122714A KR101489999B1 (ko) 2012-10-31 2012-10-31 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장
KR10-2012-0122714 2012-10-31

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US14/439,917 A-371-Of-International US20150305376A1 (en) 2012-10-31 2013-10-31 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method
US16/923,323 Continuation US20200329748A1 (en) 2012-10-31 2020-07-08 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method

Publications (2)

Publication Number Publication Date
WO2014069924A1 WO2014069924A1 (ko) 2014-05-08
WO2014069924A8 true WO2014069924A8 (ko) 2015-02-05

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PCT/KR2013/009807 WO2014069924A1 (ko) 2012-10-31 2013-10-31 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장

Country Status (5)

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US (2) US20150305376A1 (ko)
JP (1) JP6037488B2 (ko)
KR (1) KR101489999B1 (ko)
CN (1) CN104508115B (ko)
WO (1) WO2014069924A1 (ko)

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Publication number Priority date Publication date Assignee Title
KR101719780B1 (ko) * 2015-01-13 2017-04-03 대한민국 신규 페니실리움 폴로니컴 ｍ２４４５ 균주 및 이의 용도
KR101719777B1 (ko) * 2015-01-13 2017-04-03 대한민국 신규 리크테이미아 라모사 m1233 균주 및 이의 용도
KR101766965B1 (ko) * 2015-09-03 2017-08-09 씨제이제일제당 (주) 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장
KR102075754B1 (ko) * 2015-10-28 2020-02-10 씨제이제일제당 (주) 대두와 쌀의 혼합 제국에 의한 고추장 제조방법 및 그 제조방법에 의해 제조된 고추장
KR102209226B1 (ko) * 2017-12-07 2021-01-29 농업회사법인 순창장류주식회사 미강 발효액을 이용한 고추장의 제조방법
KR101881706B1 (ko) * 2017-12-12 2018-07-24 씨제이제일제당 (주) 장류 조성물 및 장류 조성물의 제조방법
CN111117894B (zh) * 2019-11-26 2023-11-10 漳州大北农农牧科技有限公司 一株米曲霉菌株及其应用
CN112574891B (zh) * 2020-12-01 2022-08-30 烟台欣和企业食品有限公司 米曲霉及其应用
CN113621525B (zh) * 2021-08-24 2023-03-21 佛山市海天(高明)调味食品有限公司 米曲霉za256及其应用
CN113826873A (zh) * 2021-09-17 2021-12-24 襄阳洪涌农林科技开发有限公司 一种用桔子制作富含维生素的辣椒酱的方法

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Publication number Publication date
KR20140055616A (ko) 2014-05-09
WO2014069924A1 (ko) 2014-05-08
CN104508115B (zh) 2017-03-29
KR101489999B1 (ko) 2015-02-04
JP6037488B2 (ja) 2016-12-07
CN104508115A (zh) 2015-04-08
US20150305376A1 (en) 2015-10-29
JP2015524278A (ja) 2015-08-24
US20200329748A1 (en) 2020-10-22

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