Cj Cheiljedang Corporation

Eun Seok Jang

Hye Won Shin

Seon Mi Oh

Hye Jin Kim

Byoung Seok Moon

Dae Ik Kang

Dong Joo Shin

Sun Hyung Cho

Sun A Cho

Sung Hwan Lim

Min Kyung Park

Hyun Jun Jang

The present disclosure relates to aCJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating aCJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method

The present disclosure provides a method for preparing a rice hot pepper paste using anCJ 1354 strain and aCJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating anCJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating aCJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby

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 selectinghaving 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.

Method for preparing gochujang and gochujang prepared by preparation method

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Gyeonggi-do, South Korea

Eun Seok Jang