Table 1.
Mixing ratio of raw materials for preparation of Doenjang (unit: g)

	Sweet potato	Soybean koji	Wheat koji	Soybean	Wheat flour	Salt	Water	Ethanol
Control	0	600	600	1150	200	450	1850	150
SYM1)4	200	600	600	1150	0	450	1850	150
SYM8	400	600	400	1150	0	450	1850	150
YWM2)4	200	600	600	1150	0	450	1850	150
YWM8	400	600	400	1150	0	450	1850	150

SYM, Shinyulmi sweet potato added Doenjang.
YWM, Yeonwhangmi sweet potato added Doenjang