PROCESS FOR PREPARING KOJI FOR RICE HOT PEPPER PASTE HAVING HIGH ENZYMATIC ACTIVITY

摘要

PURPOSE: A producing method of koji for red pepper paste with rice having the high enzymatic activity is provided to prevent the enzyme deactivation, and to effectively induce the sprouting of aspergillus. CONSTITUTION: A producing method of koji for red pepper paste with rice having the high enzymatic activity comprises the following steps: obtaining increased rice by soaking rice into water; controlling the water content of the rice into 35~38wt%, by adding water to the rice and cooling at 30~38deg C; and breeding aspergillus inside the rice.