Method for Preparing Gochujang and Gochujang Prepared by Preparation Method

摘要

The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.

主权项

1. A method for preparing hot pepper paste, which comprises:
a cooking step for hydrating wheat flour raw material and cooking it; a jaekuk step for preparing wheat flour koji by inoculating and cultivating Aspergillus oryzae CJ KY (KCCM11302P) on the cooked wheat flour; a first aging step for adding a table salt or salt water to the wheat flour koji and aging the first mixture made by mixing the wheat flour koji with at least one selected from the group consisting of cooked wheat flour, cooked polished rice, cooked soybean, meju and doenjang; and a second aging step for adding the dried red pepper flour to the first aged mixture, and for sterilizing and aging the second mixture made by mixing the first mixture obtained from the first aging step with at least one selected from the group consisting of starch sugar, soy sauce, salt, processed goods of spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang.