xv, 3 Groff: Soy Sauce in Kwangtung 3H 



The length of time required to soften the beans depends en- 

 tirely upon the amount of heat applied. Another satisfactory- 

 process is to drop the beans into boiling water. The makers 

 use both methods. If the beans are boiled constantly, three 

 to four hours are sufficient for the softening process. However, 

 in order to save time, many of the shops boil the beans at night, 

 allowing the fire to die out and then removing the beans at 

 about 4 o'clock in the morning. They are then placed in bam- 

 boo baskets, allowed to drain, and become almost cold before 

 being mixed with the flour (Plate IV, fig. 2). 



Mixing of beans and flour. — The beans are then poured upon 

 the mixing board, two baskets at a time. Two men stand, one 

 on either side of the board, and thoroughly mix the beans and 

 flour with their hands. Care must be taken that each bean 

 is covered with flour. This mixture of flour and beans is then 

 placed on the trays to a thickness of about 1.5 inches, and the 

 hand is used to furrow them so that they get proper ventilation 

 (Plate II, fig. 2). The mixture remains in the mold room from 

 one to two weeks, depending entirely upon the time of year 

 and the weather. Much less time is needed in the hot rainy 

 season. After the middle of November the manufacturing 

 plants stop boiling beans and do not begin again until the spring 

 season opens in February, as the weather during this period 

 is unfavorable to produce the mold. After the beans are placed 

 on the trays, they begin to mold in about three days. 



Mold. — The natural yellow mold is probably a species of 

 Aspergillus, and the undesirable black is a Mucor* Care must 

 be taken that only the yellow mold is used in the making of soy, 

 and all black mold should be removed before placing in the jars 

 of salt water (Plate VI, fig. 2). 



Method of sunning beans and flour. — The mold from 1,400 

 catties of beans and 1,200 catties of flour is divided into thirty- 

 six jars. A salt solution, of 150 catties of water to 40 catties 

 of salt, is then poured into the jars until they are full. The 

 salt solution is thoroughly cleaned before using by allowing the 

 dirt to settle and then pouring off the solution. The jars of 

 bean-flour mold and salt water are then placed in the yard to 

 sun where they remain from two to six months (Plate V, fig. 2). 

 The longer the period of time the better. Most of the shops, 



6 These general determinations were made by Prof. C. W. Howard, 

 biologist at the Canton Christian College, who is making cultures for 

 further study. 



