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Kochujang is a fermented paste originated from in and Kochujang sauce is a nutritionally and functionally improved version of Kochujang with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of Kochujang sauce was investigated using central composite design and response surface methodology. The amount of beef (X₁) and the amount of tonic herbal extract (X₂) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity (Y₁) and the overall acceptability (Y₂) of the sauce. The optimal conditions for the independent variables were X₁= 9.7% and X₂= 14.1%. In addition, the predicted values of the multiple response optimal conditions were Y₁= 331000 (cP) and Y₂= 7.1 (points), and the actual experimental values were Y₁= 3316667 (cP) and Y₂= 7 (points).

Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and Beef Using Response Surface Methodology