Table 1
The mixing ratio of raw mater ials for the preparation of Kochujang (unit: %)
| Kochujang1) | Raw material |
| Non glu- tinous rice | Sweet potato | Red pepper | Wheat koji | Soybean koji | Malt | NaCl | Ethanol | Water |
| Control | 25 | 0 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| SJM-5 | 20 | 5 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| SJM-10 | 15 | 10 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| SJM-15 | 10 | 15 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| YWM-5 | 20 | 5 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| YWM-10 | 15 | 10 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
| YWM-15 | 10 | 15 | 12 | 5 | 5 | 0.4 | 9 | 2 | 41.6 |
SJM, Shinjami sweet potato added Kochujang; YWM, Yeonwhangmi sweet potato added Kochujang.