Standardization of Korean Soysauce -Part I. Studies on the Changes of Components in the Process of the Conventional Soysauce and the Improved Soysauce Preparation-

한국(韓國)간장의 표준화(標準化) -제1보 메주와 개량국자(改良麴子)에 의(依)한 한국(韓國)간장 제조시(製造時) 성분변화(成分變化)에 관(關)한 연구(硏究)-

The conventional meju samples were collected from various districts and the improved kokja were prepared in laboratory. The changes of components in the process of the conventional soysauce and the improved soysauce preparation was studied. The experimental results are as follows; 1. The conventional soysauce is less than the improved soysauce in the extent of utility of total nitrogen. 2. The former is less than the latter in amino-type nitrogen content.