In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows.
1. The best nutritional value could be obtained after three hours at 60℃, which proved to be the optimum temperature in koji digestion of starch paste.
2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion.
3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests.
4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches.
5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day´s curing produced less sugar than rice powder.
6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch.
7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour.
8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.
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