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For the purpose of improving palatability and quality of traditional kochujang, figs (Ficus carica L.) were added to traditional kochujang fermented for 3 months, and changes in quality characteristics during fermentation at 30℃ were investigated. Moisture contents of all treated kochunjangs increased during fermentation, and increased with increasing fruit content. pH of kochujang gradually decreased during fermentation, whereas titratable acidity gradually increased, and both values of fig-added kochujang were not significantly different from those of the control. Crude protein and ash contents of fig-added kochujang were lower than the control, but crude fat contents showed no significant difference among all treated kochujangs. The addition of figs resulted in significantly higher ethanol and amino-nitrogen contents of 6 and 9% fig-added kochujangs than the control. The contents of glucose, maltose, and fructose of fig-added kochujang were higher than the control. The major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid, acetic acid, lactic acid > pyroglutamic acid > oxalic acid. Although low, succinic acid content remarkably increased during fermentation. Organic acid content increased proportionally with the addition of figs, whereas bacterial and yeast counts were not influenced. Sensory evaluation test revealed that the addition of figs improved color and taste. In view of overall acceptance, 3 or 6% addition would be suitable for fig-added kochujang preparation.
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