The chemical changes and the quality of the soysauce which was made by new convenient method using vinyl tent instead of koji room, replacing wheat with milled barley koji were investigated.
Protease activity of the koji was higher as the ratio of soybeans was increased but amylase activity was higher as the ratio of milled barley was increased.
The amounts of total nitrogen showed substantial increases until 80 days and afterwards, their rates of increases were lower. The more its content of soybeans, the higher its amount of total nitrogen.
The amount of amino nitrogen increased slowly in all samples and the sample which had a large amount of soybeans was higher than those with small amounts of soybeans.
The amount of ammonia nitrogen showed increases until 120 days but decreased after then.
The amount of reducing sugar showed increases until 80 days and decreased after then and the greater its source of carbon, the higher its amount of reducing sugar.
The total acid content had large increases until 100 days in all samples and afterward they did not show any particular changes.
The changes of pH decreased for 100 days and afterwards, they increased a little.
In the original soysauce, combined ratio of soybean 3 to milled barley 2 and the sample of those ratio 4 : 1 are better than other and in diluted soysauce combined ratio of soybean 4 to milled barley 1 is better than the others.
In original soysauce the use of 20∼40% barley koji, which is added to soybeans. is superior and diluted soysauce the use of 20% barley koji is superior.
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