Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method

A method for preparing a rice hot pepper paste, the method comprising the steps of:

• (1) soaking rice in water or adding water to rice, and steaming the soaked or water-added rice;
• (2) inoculating and culturing Aspergillus oryzae CJ 1354 in the steamed rice to make rice koji;
• (3) adding salt water to the rice koji, mixing therewith at least one selected from the group consisting of steamed rice, a processed bean product, Korean traditional meju and Korean traditional doenjang, to obtain a first mixture, and aging the first mixture;
• and
• (4) adding hot pepper powder to the aged first mixture, mixing therewith at least one selected from the group consisting of starch sugar, soy sauce, a spice product, a flavor enhancer and a processed grain product, to obtain a second mixture, and aging the second mixture.