Table 2. Changes in amino nitrogen content of ‘Kochujang’ made with various rice flour ‘Nuruk’ during aging
(Unit: mg/100g)

Sample¹⁾	K1	K2	K3	K4	K5	K6
0 day	362.24±7.47^2)B3)d4)	412.65±10.57^Ad	296.94±6.67^Ce	374.40±7.42^Be	367.31±5.78^Bc	375.84±8.97^Bd
15 day	518.00±7.01^Ac	410.60±9.03^Dd	473.90±5.75^Cb	489.07±3.91^Bc	392.66±3.54^Eb	404.60±6.82^DEd
30 day	655.75±33.05^Ab	487.74±6.07^Bc	260.71±2.79^Df	504.98±1.13^Bb	337.69±2.49^Cd	489.65±6.65^Bc
45 day	326.08±8.95^De	562.44±4.14^Ab	430.05±2.00^Bc	391.62±7.94^Cd	401.09±0.90^Cb	569.44±13.34^Ab
60 day	339.57±7.58^Bde	300.24±5.02^Ce	409.54±6.07^Ad	332.07±7.60^Bf	273.63±9.48^De	252.51±18.77^De
90 day	837.55±0.94^Fa	925.83±12.91^Da	867.36±16.62^Ea	1,102.35±1.82^Aa	980.20±8.93^Ca	1,042.33±25.41^Ba

K1, ‘Kochujang’ made with N1; K2, ‘Kochujang’ made with N2; K3, ‘Kochujang’ made with N3; K4, ‘Kochujang’ made with N4; K5, ‘Kochujang’ made with N5; K6, ‘Kochujang’ made with N2+N3+N4+N5.
All values are mean±SD (n=5).
The values with different upper characters in the same row are classified by sample sphere, and are significantly different at p<0.05 by Duncan’s multiple range test (A>B>C>D>E>F).
The values with different upper characters in the same column are classified by age, and are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e>f).