In an attempt to study the possibility of substituting sweet potato for cereals as raw materials for Kochujang, three kinds of Kochujang were made from barley, sweet potato or 50% barley and 50% sweet potato, The results of component variation during the ripening and the effect of temperature on the aging in the harvesting season of sweet potato were as follows:
1) Kochujang is, usually, manufactured in May, but no difference was observed in aging condition when it was manufactured in September, the season of sweet potato harvest, since the inner temperature of the product was around 20℃.
2) The total reducing sugar content and maturity reached maximum after 40∼50 days of fermentation in the three treatments and crude fat content tended to be slightly decreased during fermentation.
3) Lightness in color of the three kinds of Kochujang decreased by exposure to sunlight. Sweetpotato Kochujang showed a stronger tendency to increase the redness as compared with the rest.
4) Sensory evaluation showed that sweet potato Kochujang was less acceptable than barley Kochujang due to disagreeable flavor of sweet potato but mixed Kochujang showed little difference, as compared with barley Kochujang.
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