Rice Hot Pepper Paste Using Aspergillus oryzae CJ 1354
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Solution Overview
Problem
The use of rice as a raw material in hot pepper paste production leads to agglomeration issues and reduced enzyme activity due to increased surface viscosity, resulting in low-quality rice koji and difficulty in maintaining consistent quality during mass production.
Innovation Solution
Isolation and identification of novel Aspergillus oryzae CJ 1354, which exhibits high carbohydrase and protease activities, combined with a steaming process using high-pressure steam to control rice viscosity and water content, ensuring effective penetration of Koji mold and improved texture of the hot pepper paste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If rice is used as a raw material for hot pepper paste production, then the availability and cost-effectiveness of raw materials are improved, but the surface viscosity of rice increases after gelatinization, causing agglomeration and transfer problems that adversely affect Koji mold growth and enzyme activity
Solution Approach 1:
The invention changes the physical parameters of rice by controlling the degree of milling to achieve a specific whiteness range (20-40), which modifies the surface properties and viscosity characteristics of gelatinized rice, preventing agglomeration while maintaining processability
Solution Approach 2:
The invention applies preliminary action by pre-treating rice through controlled milling before steaming and fermentation processes, ensuring that the rice grains have appropriate surface properties that prevent agglomeration during subsequent gelatinization and facilitate Koji mold growth
2Object-affected harmful factors
If the degree of milling of rice is decreased to reduce surface viscosity, then the fiber content of rice increases, but the rate of degradation of rice by Koji mold decreases, reducing Koji mold growth and enzyme activity
Solution Approach 1:
The invention optimizes the milling parameter by controlling rice whiteness within a specific range (20-40), finding the optimal balance point where surface viscosity is sufficiently reduced to prevent agglomeration while maintaining enough surface area and porosity for effective Koji mold penetration and degradation
3Object-affected harmful factors
If high-pressure steam treatment is applied to control rice viscosity, then transfer problems and agglomeration are prevented, but the process complexity increases
Solution Approach 1:
The invention simplifies the overall process by changing the milling parameter (whiteness control) as a pre-treatment, which inherently prevents agglomeration during gelatinization, eliminating the need for complex high-pressure steam treatment equipment and processes
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enhances the enzymatic activity of rice koji, improves the flavor and texture of the hot pepper paste, and facilitates consistent quality production, overcoming the challenges of agglomeration and enzyme activity reduction.
Implementation Method 1
when rice milled to have a specific whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step
Implementation Method 2
Rice shows increased surface viscosity after gelatinization compared to wheat flour or polished wheat
Implementation Method 3
novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, which exhibits high enzyme activity in rice as a substrate
Implementation Method 4
inoculating and culturing Aspergillus oryzae CJ 1354 in the steamed rice to make rice koji
Data Source
AI summary
The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.