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김동한,윤대정,이정성 목포대학교 생활과학연구소 1999 생활과학논집 Vol.2 No.-
Five kinds of kochujang were prepared with varying ratios of sweet potato and glutinous rice as starch source. The viable cell counts of aerobic bacteria in kochujang showed the high value at 8 weeks' of fermentation then decreased, however, yeast increased continuously until 12 weeks' of fermentation. Hunter L. a, b-values of kochujang decreased gradually during fermentation, and a, b-values of kochujang were decreased according to the increased ratio of sweet potato. After 12 weeks of aging, the content of amino nitrogen of kochujang were 264.8~279.9㎎%, but those of content did not show any remarkable differences among the groups. The major free amino acid of kochujang were glutamic acid, arginine, serine. leucine, aspartic acid, valine and lysine, and the content of aspartic acid, valine, isoleucine and leucine of kochujang were increased as mixing ratio of sweet potato increased. The major organic acids were oxalic acid, malic acid and succinic acid, and as the ratio of sweet potato increased organic acid content of kochujang creased. Sensory evaluation showed that 25~50% of sweet potato added kochujang were significantly better than the others in taste, flavor and overall acceptability.