The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 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 a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 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 a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

A method of producing natto includes inoculating a mutant strain of Bacillus subtilis var. natto onto steamed or boiled soybeans, and fermenting the soybeans inoculated with the mutant strain by maintaining a temperature of the soybeans at 40 C. to 53 C. The number of the mutant strain spores after fermenting the soybeans is 510.sup.5 or less spores per gram of the fermented soybeans. A single colony of the mutant strain cultured in a selective solid medium supplemented with biotin at a gas phase temperature of 49 C. for 48 hours has a region having a hue of yellow (Y), a value of 9 or more, and a chroma of 2 or less, as defined by the Munsell Color System, and a surface area of the region is 20% or less of the total surface area of the single colony.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32 C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.

A method for producing a hot pepper paste using a mixed koji of soybean and rice, and a hot pepper paste prepared by the production method. More specifically, a method for producing a hot pepper paste that uses ground, cut or pressed soybeans to prepare a hot pepper paste with high production efficiency, and a hot pepper paste with enhanced activity of protease as prepared by the production method.

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.