1) Caramel and original soybean sauce was obtained from under grade wheat flour. 2) Mixture of under grade wheat flour and ammonium Chloride or HCl was parched. Parch substance were mixed with water, and then were filtrated. This filtrated liquid is liquid of dextrin. The residue of the filtrated substance was contained protein and others. Liquid of dextrin were treated with HCl until reaction of I₂ is colorless. Liquid of dextrin was caramelized. The original soybean souse was obtained by the hydrolysis of residue. 3) Parching 200g of under grade wheat flour with 7g of ammonium chloride under 140℃. for 90mins. and then add about 200㎖ of water to it. About 150㎖. of dextrin soln`s can be obtain after filtration. 4) Caramelizing 150㎖. of dextrin soln`s was treated with liq. ammonia at 120℃ for 270mins. under pH 5∼6. it was possible to obtain 95g of 24°Be´ caramel. 5) When 25g of residue was hydrolysised with 75㎖. of 18% HCl for 8hrs. boiling. it was possible to obtain 55㎖. of 25°Be´ original soybean sauce. It is contain 2.20% of nitrogen.