Korean MEJUES were prepared by menus of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as.
(1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period.
(2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this.
(3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increase.
(4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost that curves.
(5) In the ordinary soy-souses the SAMWOL-ZANG-BUB(soy-souce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period.
(6) In order to improve the taste in ordinary soy-souce in is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source.
(7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation
(8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.
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